1. Consider a value stream map for the order posting and fulfillment process in a restaurant shown in Exhibit 7.7. The chef's time is valued at $30 per hour, oven operation at $10 per hour, precooking order waiting time at $5 per hour, and postcooking order waiting time at $60 per hour. The $60 estimate reflects the cost of poor quality for a dinner waiting too long that might be delivered to the customer late (and cold). Suppose that if the restaurant uses iPads to place orders and notify waiters when the customer's order is ready, the time on the order board (now an electronic order board) decreases from 5 minutes to 2 minutes, and the prepared order wait time decreases from 5 to 1 minute. Recompute the total value-added and non-value-added time and cost for this scenario. Round your answer for the total revised time to the nearest whole number and round your answer for the total revised cost to three decimal places.

Total Revised Time:_____ minutes Total Revised Cost: $_________

2. Carbon dioxide emissions associated with a one-night stay in a hotel room are calculated at 29.63 kg of CO₂ per room day for an average hotel. If your hotel's 150 rooms are all occupied for 2 days during a college football game, how much CO₂ did the guests and hotel release into the atmosphere? Round your answer to the nearest whole number.

________ kgs