| Date | May 2018 | Marks available | 3 | Reference code | 18M.2.SL.TZ0.5 |
| Level | SL | Paper | 2 | Time zone | no time zone |
| Command term | Describe | Question number | 5 | Adapted from | N/A |
Question
In a small shop two people prepare and sell bread rolls. The space for preparing the bread rolls is small. This space includes a sink and a cash register. Each of the ingredients used to fill the bread rolls is kept in a separate bowl with its own fork or spoon. Sometimes the bowls need to be refilled.
Preparing a bread roll requires the following steps:
- slice the bread roll
- spread its base with some sauce
- add lettuce
- fill with at most two chosen fillings
- cover the roll with the other half
- wrap it in paper.
After that, the roll is ready for payment and collection.
Even when the shop is busy, each person only prepares one bread roll at a time.
A larger restaurant is already using simulation software for the preparation of their dishes.
The restaurant has a menu with eight possible dishes. These dishes may require a number of steps such as cutting, mixing, boiling and grilling to prepare them, as well as different cooking times. The restaurant has a cook and an assistant who prepare one dish at the time.
Outline two problems with this method of preparation that could affect the time it takes the two people to prepare an order.
Describe how the two people could improve the efficiency of their work, without compromising on the quality of service to the customers.
Explain the difference between a model and a simulation.
Identify three elements that the simulation software might consider, in addition to the information already described above.
The simulation program will group all orders received in an interval of 10 minutes. The program will then produce a sequence of all the cooking steps so that these orders can be completed as quickly as possible. Once the kitchen has completed the orders for one interval, it is ready to accept orders for the next interval.
Customers are impressed by the rapidity of service, but not by the quality of prepared food.
Suggest two elements that the software simulation may have not considered that may lead to complaints from the customers.
Markscheme
Award [4 max]:
Award [1] for identifying a problem, [1] for an elaboration.
Mark as [2] and [2].
There is no evidence that there are two knives to slice the bread roll;
so one of them could already be delayed;
There could be need of the same fillings;
meaning that the two bread rolls will be prepared with a slight delay;
One fork/spoon falls down and will need to be washed;
there must be a policy on who will wash it;
One ingredient is finished and needs replenishment;
there must be a policy on who collects the new bowl;
There can be concurrent access to the cash register
there must be a policy on who goes first;
No evidence that both persons have space/paper to wrap simultaneously on the table;
There must be a policy on who goes first;
Accept other reasonable answers.
Award [3 max]:
Split the job in two separate sections;
one guy handles all the food, the other guy takes order, wraps, handles money;
to minimize possible clashes on resources;
Grouping similar tasks together:
Slice several bread rolls / stockpile bread rolls;
To be filled on demand;
Note: Do not award marks for answers related to serving.
Award [3 max]:
A model is a / an accurate representation (either physical or digital) of a real-world entity;
A simulation is an algorithm/method of implementing a model;
By changing the various parameters/variables of the model;
In order to investigate its subsequent behaviour;
Award [3 max]:
The number of utensils;
Washing times;
Time spent arranging the food on a plate;
The amount / quantity of ingredients
The number of customers/orders waiting
The number of servings for the dish they are currently preparing;
Accept other reasonable answers.
Accept application answers – option to include/exclude ingredients.
Award [6 max].
Mark as [3] and [3].
The objective of reducing turn-around time,
May lead to hastily prepared dishes,
Which may be lacking in quality.
Trying to cook a batch of orders in 10 minutes,
May require the pans to be used for multiple dishes,
Impacting the unique taste of these dishes.
More appliances might need to be switched on, in case of large orders demand;
For example, an oven, which take time to heat up;
Causing some dishes to be undercooked;
The number of customers/orders;
May be too high;
To be dealt with in 10 minutes;
Being in charge of preparing a full dish, gives job satisfaction;
Lack of satisfaction may lead to loss of interest in the job;
affecting the quality of the cooking;
