1. The hotel Manbhaavan provides room service (Food and Beverage) for its guests. The process for the room service consists of a room service manager who takes orders by phone in an average of 2 minutes per order. The manager then sends the order to the kitchen where it takes an average of 16 minutes to prepare the foods for each order. There are four cooks in the kitchen. If the customer requires a beverage (alcoholic or non-alcoholic), the room service manager sends the order to the bar at the same time the order is sent to the kitchen. It takes 3 minutes to fill the order by the sole bartender employed at the hotel. It is observed that about 80% of the customers order beverage with the food. When the kitchen and the bar orders are both ready, a waiter will take them to the room and bill the guest. There are six waiters to provide the service and each order takes 20 minutes for the waiter to complete. The following table shows the position of different order at different times: Order no

Time to get the order

ready(min)

16

32

32

48

48

64

64

1,2,3,4

5,6

7,8

9,10

11,12

13,14

15,16

Time when order is given

to waitor (min)

16

32

36

48

52

64

68

Time when the order

reaches the room(min)

36

52

56

68

72

84

88

a) Write down the capacity of the process and the bottleneck b) What is the throughput time of a typical order?

c) Assume that on Friday evenings an average of 10 room-service orders per hour are placed. How many orders are in the system on average on Friday nights?

d) Assume the following pay rates for its employees. Waiters are paid $6 per hour, cooks are paid $10 per hour, the bartender is paid $7 per hour, the room service manager is paid $12 per hour and that the average per order costs of food and beverage are $8 and $4 respectively. What is the average cost of an order when operating at 10 orders per hour?

e) What is the minimum cost per order that the system can achieve? f) Write the...

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