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SOLUCION:
La Ingeniera Empresarial es la disciplina que tiene que ver principalmente con el
diseo de las empresas
En el escenario del restaurant Kimballs, esta disciplina lo estamos usando para
abstraer modelos que nos permita disear la complejidad de la empresa del
restaurant Kimballs.
SOLUCION:
SOLUCION:
+ -
tasa semanal promedio stock de platillos
de preparacin preparados tasa semanal
precioVentas promedio de ventas
unitario
+ +
flujo de efectivo
costoPreparacin +
unitario
GANANCIA
rentas
-
+ +
flujo de egresos
+ costos fijos +
+ + +
costos variables
impuestos
servicios pblicos
stock_platillos_preparados(t) = stock_platillos_preparados (t t) +
(tasa_semanal_promedio_preparacin tasa_semanal_promedio_ventas)* t
Organizacin de la informacin.
COSTOS FIJOS MENSUALES (US$):
Definicin de variables.
x1: cantidad de platillos estadounidenses
x2: cantidad de platillos italianos
x3: cantidad de platillos de mariscos caseros
Restricciones.
Total mximo de produccin diaria de platillos= 1,900
Produccin mnima: absorba sus costos totales
b * Q = CF + a * Q
Q = CF (b - a) (para cada unidad)
Platillos italianos
Unidad Equivalente = 18,000 * 18.00 = 12,960
25.00
Platillos de mariscos caseros
Unidad Equivalente = 18.000 * 18.00 = 16,200
20.00
SOLUCION:
Nmeros random
76 93 17 21 29 12 8 79 34 66 19 76 8 10 3 19 11 40 4 34 71
53 3
21 1
2 29 2 12 1 2 1 0 ----- ---- ---- 8 8
8 1
34 2
66 3
p1 p2 p3 p4 p5 p6 p7 p8
v0 = ( 1 1 1 0 0 0 0 0 )
v1 = ( 0 0 1 1 1 0 0 0 )
v2 = ( 0 1 1 1 0 0 0 0 )
v3 = ( 0 0 0 1 1 0 1 0 )
v4 = ( 0 1 0 1 0 0 1 0 )
v5 = ( 0 1 0 0 0 1 1 0 )
v6 = ( 0 1 0 0 0 1 0 1 )
IV. Bonus Question (4 points). The answer is dropped if you use Spanish language.
Use the template shown and write only one additional use case found and then draw it
following the next scenario: Nowadays, Kimballs restaurant is a popular American
restaurant, the following system is required to speed up preparation of meals. Each waiter
is assigned a group of tables, after taking orders for a table the waiters enter the orders (a
list of dishes and drinks ordered by the diner or group of diners) into the system at the PC.
The waiter usually knows of any dishes that are unavailable before taking an order but
occasionally one of the specials will sell out. The system must confirm the availability of
dishes. Should an item not be available the system must allow the waiter to change or even
delete a customer order. Dishes to be prepared are sent to the kitchen, drinks orders to the
bar. Starters and main course orders are usually taken together. Drinks and desert orders
may be taken separately. Kitchen staff sees the dish orders on their screen, prepare them in
an appropriate sequence and confirm preparation to the system when complete, similarly
with the bar. When a waiter sees the completion indications on his terminal he collects the
items and takes them to the table. The waiter can also check on the status of dish and drink
orders. At the end of the meal the waiter will have the system print a bill, and he will enter
the details of payment for it. The management can give discounts. The system keeps track
of the numbers of customers served by each waiter and the amount of money taken by each
waiter. The management can view these statistics.
Answer: there are several use cases. Here, I show you only one as an example.
Elmer Gonzlez Herrera Trujillo - Mayo 23, 2017
Doctor en Ingeniera Industrial, PERU
Master of Science in Computer Science, USA