Optimize the Lean Sandwich Shop's process by eliminating waste. Please use the information collected in the previous modules, including the Work Combination Chart, Work Balance Table, Capacity Analysis, and Value Stream Map, to help identify the waste. There are also several strategies shared in Module 7 that can be used to improve the process. Your new design can be drawn by hand or created digitally using PowerPoint, Visio, or another drawing application. Key questions to consider in your design: Can any of the processes be improved? If so, how will that change the labor required? How many people are optimal for the process? Can we maximize the utilization of our employees by combining any of the processes, such as through the creation of a Work Cell? Do we need to make any capital investments for additional machines? If so, how will we justify the costs? What is the most efficient floor layout for the new process? To earn a passing grade for this case, the new design must be able to meet customer demand and show a reduction in costs. For this submission, it is recommended to include the following: Floor layout that shows the location of the stations or worktables, employees, and equipment Number of employees performing each task Task cycle times TIP: Create and submit a new Work Balance Table to help explain your new process design. Part Number: Part Name: Process: Time Standard: Seconds Date: Takt Time: Time Intervals 5 Prepared by: Work Elements Start End 0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 100 105 110 115 120 125 130 135 140 145 150 155 160 165 170 175 18 10 154 Toast Sandwich Place in toaster & setup Unload the toaster 19 155 165 Date: Prepared by: Process Time Takt Time # of Employees 600.00 10.00 60.00 100 90 90 80 70 Time in Seconds 0 60 60 50 40 40 30 20 10 ... 0 Task 1 Task 2 Task 3 Task 4 Task 5 Task 6 Task 7 Task 1 Task 2 Task 3 Employees 3 1 Task 4 2 Task Cycle Time 120.00 15.00 Process Cycle Tim 40.00 15.00 90.00 120.00 90.00 60.00 Task 5 Task 6 3 1 165.00 60.00 55.00 60.00 Task 7 30.00 30.00 Task 1 Task 2 Task 3 Task 4 Task 5 Process Cycle Task 6 Time Task 7 Lean Sandwich Shop is open 10 hours per day, seven days a week, 364 days per year. Below is a process map outlining how they make a sandwich: Customer Places Order Task #1 Record and Deliver Order Task #2 Receive Order and Select Bread Task #3 Add Protein to the Sandwich Task #4 Add Vegetables and Toppings Task #5 Place Sandwich in Toaster Task #6 Wrap the Sandwich Task #7 120 secs 15 secs 90 secs 120 secs 165 secs 60 secs Deliver the Sandwich to Customer 30 secs Lean Sandwich Shop is currently staffing each process with the following number of employees consistently through the 10-hour shift: 3 Employees Task #1 1 Employee Task #2 1 Employees Task #3 2 Employees Task #4 3 Employees Task #5 1 Employee Task #6 1 Employee Task #7 Lean Sandwich Shop averages the following orders: Sandwiches per day: 600 Updated hourly volume: 11 a.m. 9% 12 p.m. 22% 1 p.m. 10% 2 p.m. 5% 3 p.m. 5% 4 p.m. 7% 5 p.m. 15% 6 p.m. 15% 7 p.m. 7% 8 p.m. 5% Design a new Work Cell using the information collected in the Work Combination Chart, Work Balance Table, Capacity Analysis, and Value Stream Map created in Module 4. What method of Work Cell did you use? The old process had a TPH of 5; what is the new TPH? How many employees will you need during the 12 p.m. hour?