Find the Capacity, Capacity utilization, and idle time for each resource on a typical weekday and weekend day.

(Please show work)

The process started when the cashier took an order, either by phone or in person. It took an average of 90 seconds to take and submit one order to the kitchen. The size of the orders varied, but the average order was estimated to be one and a half pizzas. Once the order was submitted, a member of the kitchen staff formed the pizza crust from the inventory of dough that Moretti had made the night before, after closing. Forming the pizza crust took one minute per pizza. Next, the sauce and cheese were applied; an operator skilled at this step could process 50 pizzas per hour. The toppings were then placed on the pizza. At this step, an operator could prepare an average of 40 pizzas per hour, but this rate was highly variable: a cheese pizza required no additional toppings, but a pizza with all the toppings could take several minutes. Once all the toppings were in place, the pizza would then be placed in the oven for baking. It took 30 seconds to load each pizza into the oven. Sam's owned a large commercial pizza oven capable of baking eight pizzas at one time. Each pizza took seven minutes to bake. Once the pizzas were cooked, an operator removed them from the oven, one at a time. The operator had to be careful around the equipment, so each pizza took 30 seconds to unload from the oven. An operator then boxed and cut the pizza, which took one minute. Payment could be taken either by the driver, upon delivery, or by the cashier, for pickup orders. Moretti noted that only 40 per cent of orders were placed for pickup. In those cases, the cashier could process the payment and hand over an order in 60 seconds. On the other hand, Sam's delivery staff could typically deliver an order in eight minutes. Each driver usually took four orders out at a time. Staffing decisions were dependent on whether it was a weekday or weekend (see Exhibit 1). The kitchen staff and cashier were each paid $15 per hour, and local labour laws required shifts to be a minimum of four hours. The delivery drivers were independent contractors, who were paid $2.50 per delivery plus any tips that they received from the customers. The delivery cost of $2.50 was added to the bill when a customer requested delivery. ACTIVITY Take Order Form Pizza Crust Add Sauce and Cheese Add Vegetables and Meat Load Oven Bake Unload Oven Box and Cut Take Payment (Pickup) Delivery Total Number of Employees PERSONNEL WEEKDAY WEEKEND Cashier Cashier 01 01 01 02 02 03 02 04 Oven Oven 03 03 05 Cashier Cashier D1 D2 D1 D2 D3 04 6 9 Notes: 0 = kitchen operator; D = delivery driver