PART 4: LEAN OPERATIONS Essentially, this Part 4 is the continuation of Part 3. Part 3 is mainly about how the restaurant operates given the current settings. Part 4 goes further to identify wastes and eliminate them. To enrich your work in this part, you would need to review and apply the concepts of lean operations in Module 06. Besides, the ideas of process improvements in Module 04 would help. In your report of this part, you need to present the following: (a) Discussion with details on the wastes that you see in the earlier U-profile (Part 3). (b) A brief proposal on how to eliminate the wastes that you find. (Hint: labor reconfiguration) (c) A new Extended Table to show how your proposal in (b) can work. Essentially, you would do some experiments (trials and errors) with the new Extended Table in Excel where: The number of employees stays unchanged throughout your experiment. Assume that you already cross-trained the workers and now easily move them around. The number of employees at one resource can be a decimal number with 3 decimal places. You can manually accept the demand levels to serve as long as they are higher than before. With a new labor setup, you should achieve all utilizations near and below 100%. (d) Discussion on the new outcome that you get in (c). (Note: there is no single best outcome!)