$1.$ What is the cycle time for the customer receiving water and the order taken processes? $(5$

points$)$

$2.$ What is the cycle time for the entire process or system? $(10$ points$)$

$3.$ What is the system cycle time? $(10$ points$)$

$4.$ What is the throughput time? $(10$ points$)$

$5.$ What is the percent value$-$added time in this process? What is the percent non$-$value$-$added

time in this process? Based on your understanding of the problem, which of the activities

can be considered value$-$enabling $($reasonable assumptions are accepted here$),$ and based on

your answer, what is the percent value$-$enabling time in this process? $(20$ points$)$

$6.$ The Diner has two shifts in a day and eight hours of working time in each shift. In addition,

it includes $10-$minute breaks during each shift. If the customer demand $($per day$)$ is $40$

homemade breads, what is the takt time $($in seconds per unit$)?(15$ points$)$

$7.$ If the demand becomes $100$ homemade breads per day, what would be the takt time? $(5$

points$)$

$8.$ What would you do in the second situation $($referenced in part $7)?(10$ points$)$

$9.$ Develop a bar chart showing the processes with value$-$adding times in the system. Be sure

to create a dotted line for the takt time calculated in part $6.$ According to the level loading

lean technique $($Heijunka$),$ what are the steps that can be taken to achieve a balanced

workflow? Please comment on the results and explain your rationale $(25$ points$).$

$10.$ Discuss your results and comment on the system$$s ability to handle the demand $(10$ points$).$