McGraw Hill Connect 2-: I E. McGraw Hill Connect 2-1 B Question 5 - Homeworkzt - Con X 6 0 El httpsWeztomheducation.comfextfmapflndexhlm|?,con=con8texternalibrowser=0&launchUrl=http5%ZS3A%252F%252Fnewconnectmheducati... 3'), {'5 {'2 . \"0 Orders Ea to Use APA Cit... Ex Libris Dl'sccwe -... ecam us Home Che :Leadershi Fulton Coun E55... Microsoft Exchan e... MGMHH - 0r ani... Lev'ld'la - Levidia.ch 5y 'Y P 99 P W 9 Q Homework 4 6 Saved Help Save 8. Exit Submit Check my work mode : This shows what is correct or incorrect for the work you have completed so far. It does not indicate completion. Return to question 5 o ' Required information Taylor's is a popular restaurant that offers customers a large dining room and comfortable bar area. Taylor 107 Henry, the owner and manager of the restaurant, has seen the number of patrons increase steadily over the last poms two years and is considering whether and when she will have to expand its available capacity. The restaurant occupies a large home, and all the space ln the building is now used for dining, the bar, and kitchen, but space ls available on the property to expand the restaurant. The restaurant is open from 6 pm. to 10 pm. each night (except Monday) and, on average, has 28 customers enter the bar and 55 enter the dining room during each of those hours. Taylor has noticed the trends over the last 2 years and expects that within about 4 years, the number of bar customers will lncrease by 50% and the dlning customers will increase by 20%. Taylor ls worried that the restaurant will be not be able to handle the increase and has asked you to study its capacity. In your study, you conslder four areas of capacity: the parking lot [which has 85 spaces), the bar [60 seats), the dining room [105 seats), and the kitchen. The kitchen is wellstaffed and can prepare any meal on the menu in an average of 12 minutes per meal. The kitchen, when fully staffed, ls able to have up to 20 meals in preparation at a time, or 100 meals per hour (60 minf'lZ min x 20 meals). To assess the capacity of the restaurant, you obtain the additional information: % McGraw Hill Connect McGraw Hill Connect 2-1 B Question 5 - Homework4 - Cor: X 6 0 El httpsWeztomheducation.comfextfmapflndexhtm|?,con=con8texternalibrowser=0&launchUrl=http5%ZS3A%252F%252Fnewconnectmheducati... a {'5 {'2 . \"0 Orders Ea to Use APA Cit... Ex Libris Dl'scove -... ecam us Home Che :Leadershi Fulton Court E55... Microsoft Exchan e... MGMHH - 0r ani... Lev'ld'la - Levidia.:n 5y 'Y P 99 P W 9 Q Homework 4 6 Saved Help Save 8. Exit: Submit Check my work mode : This shows what is correct or incorrect for the work you have completed so far. It does not indicate completion. Return to question - Diners typically come to the restaurant by car, with an average of 3 persons per car, while bar patrons arrive with an average 0f15 persons per car, 10 - Diners, on average, occupy a table for an hour, while bar customers usually stay for an average of2 hours. - Due to re regulations, all par customers must be seated. - The par customer typically orders one drink per hour at an average of $9 per drink; the dining room customer orders a meal with an average price of $20; the restaurant's cost per drink is $1, and the direct costs for meal preparation are $5. points Required: 1a. Given the current number of customers per hour, what is the amount of excess capacity in the bar, dining room, parking lot and kitchen? 1b. Calculate the expected total throughput margin for the restaurant per day, and month [assuming a 26day month]. Z-a, Given the expected increase in the number of customers, determine ifthere ls a constraint for any ofthe four areas of capacity, What is the amount of needed capacity for each constraint? ' g B McGraw Hill Connect X B McGraw Hill Connect Question 5 - Homework 4 - Con X + X C https://ezto.mheducation.com/ext/map/index.html?_con=con&external_browser=0&launchUrl=https%253A%252F%252Fnewconnect.mheducation.co... Orders Easy to Use APA Cit. ) Ex Libris Discovery -... ecampus Home Chegg: Leadership... Fulton County ESS. Microsoft Exchange. MGMT313 - Organi.. Levidia - Levidia.ch Homework 4 i Saved Help Save & Exit Submit Check my work 5 Required information 2-b. If there is a constraint, reduce the demand on the constraint so that the restaurant is at full capacity (assume some customers would have to be turned away). Calculate the expected total throughput margin for the restaurant per day, and month (assuming a 26- 10 day month). points Complete this question by entering your answers in the tabs below. eBook Print Req 1A Req 1B Req 2A Req 2B References Given the current number of customers per hour, what is the amount of excess capacity in the bar, dining room, parking lot, and kitchen? (Round intermediate computation of capacity to the nearest whole number.) Excess Capacity Parking (spaces) 18 Bar (seats) Dining (seats) 50 Kitchen (meals) 45 Mc Graw Hill 10:18 PM Type here to search O 73'F Clear ^ 0 ( 8/4/2021