A final packaging area needs improvement. This area has two different packaging options, depending on the product type that is coming through the site. One option is to have the product sealed inside of a pouch, and the other option is to have the product placed into a tray and sealed. Regardless of the product type (trayed or pouched) the product must go through kit verification. From there the product is either brought to the line for tray sealing or pouch sealing. After a product is sealed in its needed package it is then sent to a quality inspection. [Below is a process flow map and associated standard times). The demand is as follows: Pouched products 2500 units/week. Trayed products 1500 units/week. [assume 5 days per workweek at 8 hours per work day] Due to equipment restrictions only one worker can be placed at the pouch sealing operation and at the tray sealing operation. 2 TP 3. TC 4. TS Trays 1. KV 7. QI Pouches 5. PP 6. PS Operation 1. Kit Verify 2. Tray Prep 3. Tray Clean 4. Tray Seal (limit of 1 worker) 5. Pouch Prep 6. Pouch Seal (limit of 1 worker) 7. Quality Inspection Standard Time (seconds/unit) 15 seconds/unit 75 seconds/unit 100 seconds/unit 15 seconds/unit 180 seconds/unit 15 seconds/unit 60 seconds/unit a. (11 Points) Determine the allowed times associated with each operation and the number of workers required for each operation to meet demand. b. (2 Points) After distributing workers from part an accordingly, which operation is the bottleneck for trayed production? c. (2 Points) What is the efficiency of the pouched production line? [Assume you are using the number of workers identified in part a]