2. Consider the following process for making breakfast by one person: As shown in the process flowchart below, soon after the person decides to make breakfast, s/he proceeds to putting bread into the toaster, and then s/he cracks eggs and adds them in a pan to be pouched. S/he then adds water to the kettle and turns it on to boil for making tea. As observed, the person cannot do the 3 tasks above in parallel, as s/he will be able to do only one task at a time. The subsequent steps are shown in the flowchart, and once all tasks are finished, the last step will be to put the food on a plate, pour tea in a cup, and to bring cutlery to the dining table. At this point, the breakfast prep process is complete (i.e., the breakfast is ready to eat). Please answer the following 5 questions very briefly. Put bread in the toaster Wait for the bread to toast Add butter and jam 30 seconds 2 minutes 1 minute Crack eggs and put into the pan for pouching Wait for the eggs to pouch Put the food in a plate and take the food and tea and cutlery the table Need breakfast Eat Breakfast 30 seconds 4.5 minutes 30 seconds Add water to the kettle 15 seconds Wait for the water to boil 3.5 minutes Make tea 15 seconds 2-1. Identify the critical path in this process, and write down how long it takes for that path to complete? (2 points) 2-2. Calculate the theoretical flow time (2 points) 2-3. What is the process flow time for preparing this breakfast (i.e., from the moment need for breakfast is identified, to the moment the breakfast is ready to be eaten)? (2 points) ACSENDA SCHOOL NHACEMENT BADM 202- LEC-T3-21 PM Assignment 2 Deadline: Sept 3 2021- 11:59 2-4.There is one very obvious opportunity to improve this process (and many other ways to improve it of course). What that obvious improvement is? (1-2 line explanations of the required change in the process are sufficient). Hint-Refer back to the topics covered in the course, and think of process improvement areas from the Little's law perspective. (4 points) 2-5. With the flow time you have calculated in section C, calculate the person's capacity per hour (i.e., how many times s/he would be able to repeat this process within one hour, or how many people can be served per hour based on a unit load equal to the flow time from section C- Assume that volumes of bread and egg prep cannot be scaled up, but will be done one meal at a time). Show your calculations and the formula. (4 points) following data which show