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Where a bread line in Cairo loses its minutes
The prompt
A bread line at a bakery in Cairo, Egypt is planned to run 600 minutes a day. At full speed it bakes 2 trays a minute (0.5 minutes a tray). Yesterday it stopped for 60 minutes (a breakdown and a change of recipe), baked 900 trays, and threw away 60 burnt or broken trays. What is its OEE, and where do the minutes go? (Fictional bakery, illustrative figures.)
Your interviewer will share data as you ask for it. Ask clarifying questions, state a hypothesis, then lay out your structure out loud before you calculate.
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