please help me with these questions.

Mini Case:JAFL Donuts UAE Dewey Johnson sat in his office contemplating the past year of operation of his JAFI Donuts (AFI) shop located in Winnipeg, Manitoba. JAFI served walk-in customers and also made donuts to be stocked at local grocery stores and coffee shops. Over the past year, Johnson had spent considerable time trying to increase sales but had not spent much time focused on the operations of the shop. Through his window, he could see the line for donuts extending well into the parking lot. While he was pleased with the results of his sales push, he realized he needed to assess his capacity and maybe consider expansion Product Sales Donut production at JAFI was currently limited to a single 8-hr shift per day, 7 days per week. During peak hours, Johnson maintained a staff of 3 to 4 employees that was more that capable of running the highly automated process without any additional slowdown. Currently Johnson sold, on average, 1100 dozen donuts per day of all varieties. The standard batch size that he had instructed his employees to use was 8 lb. The Production Process The donut-making process consisted of four stages: (1) batching). (2) mixing. (3) production, and (4) customization The batching stage started with an operator combining all the ingredients in a mixing bowl. Water was added first, followed by all of the dry ingredients contained in JAFI'S The Production Process The donut making process consisted of four stages (1) hatching (2) mai production, and customization The batching stage started with an operator combining all the ingredients in a mixing bowl. Water was added fiest. followed by all of the dry ingredients contained in JAFI'S proprietary donut recipe. It took 2 minutes to place the ingredients in the mixin bowl. The equipment could handle batches of dough of various sizes ranging from just 2. to 20 lb. Each donut required exactly 2 oz. of dough (1 lb, 16 or After the batching stage, the batch was placed in the mixer. The mixing process took 2.5 minutes per batch and the mixer turned off automatically at the end of the process The production stage consisted of three steps: extruding, frying, and glaring After the mixing stage finished, the dough was transferred into the extrusion machine container, There, the dough was pushed through cylindrical cutting attachments fcutters) that extruded the dough into individual pieces that would eventually be turned into the finished donut. The machine used a set of 3 cutters Each cutter could extrude dough at a rate of 18 extrusions per minute. Therefore, using 3 cutters, the machine made donuts at a rate of 54 donuts per minute. This machine had to be set up before each batch was extruded. This included cleaning the machine from the previous batch cleaning the cutters and adding the fresh batch of Sough. The setup took approximately 1.5 minute per batch uring the extrusion stage, as soon as each donut was extruded each donut was amediately dropped directly into hot shortening in a long and narrow fryer. The wer ran continuously and had sufficient space to handle as many donuts as the mision machine provided Each donut stayed in the fryer for 90 seconds. Surface D extrusion machine provided tacoonut stayed in the Fryer for v seconds: surtace rods pushed the donuts through the fryer. During the frying stage as soon as each donut was fried, cach donut was cooled on a conveyer for 45 seconds before passing through the placing machine. The cooling conveyor and save also ran continuously and had sufficient space to handle as mamy donuts as the extrusion machine provided, so finished donuts were produced at the rate at which they were made by the extrusion machine After the cooling/glaring stage finished in the customiring stage donuts were customized to either be placed for sale at the counter or boxed for specific customer orders. This step involved adding a range of different toppings from traditional toppings like sprinkles to unique toppings such as Ellis Brother's world famous pecan from right up the road. One employee handled the customization step. On average the employee was able to customize two donuts every 3.5 seconds Johnson had noticed a disturbing trend. Each day,JAFI was tuming away customers because it was unable to make enough donuts to meet demand. He needed to find a way to increase his capacity. One change Johnson is considering is to increase the batch size QUESTION 1: Calculate the PROCESS TIME (cycle time) of each stage (for standard batch size of 8 lb) then answer parts a tof below. Pay attention to the requested units of calculations. Where a calculation does not yield a whole number, round to two decimal places. [6 Marks a. What is the Process Time for the Batching stage in units of min/batch? What is the Process Time for the Batching stage in units of match d. What is the process time feele time for the Mixing stage in units of mia/batch c. What is the process time leycle time for the Extrudine stape in units of min/batch? What is the process time cycle time) for the Frying stage in units of minstonu? What is the process time cycle time for the Cooling/Glazing stage in units of min/donut? A f. What is the process time cycle time) for the Customizing stage in units of min/donut? A/ QUESTION 2: Calculate the THROUGHPUT RATE of each stage (for standard batch Ize of 8 lb.) then answer parts a to f below. Pay attention to the requested units of QUESTION 2: Calculate the THROUGHPUT RATE of each stage for standard batch sire of 8 ) then answer parts a tof below. Pay attention to the requested units of calculations. Where a calculation does not yield a whole number, round to two decimal places. [6 Marks a. What is the throughout rate for the Batching stage in units of the b. What is the throughput rate for the Mixing stage in units of donut/he? 4 What is the throughput rate for the Extruding stage in units of donut hc! d. What is the throughput rate for the Frying stage in units of conut/he? A e. What is the throughput rate for the Cooling/Glazing stage in units of donut/r? f. What is the throughput rate for the Customizing stage in units of donut/hr QUESTION 3 Johnson wants to understand, on average, how many donuts he should be able to produce based on current capacity. Answer the questions below. paying attention to the requested units of the requested calculations. Wherea calculation does not yield a whole number, round to two decimal places. 15 marks a) How many donuts can be produced every hour (on average using batch site of 8 ibs? bl What is the throughout time in minutes of the first production batch of the day? How many minutes remain in the 8-hour workday after the first batch is complete! d) How many donuts can be made after the first batch in the remaining minutes of the day? A/ ) What is the total number of donuts made in a day? JESTION 3: Johnson is trying to understand the consequences of increasing the ich size from 8 lbs to 20 lbs Calculate the THROUGHPUT RATE of each stage QUESTION 3 Johnson is trying to understand the consequences of increasing the batch from the to 20 lbs Calculate the THROUGHPUT RATE of each stage for a batch size of 20 ) then answer the questions below, paying attention to the requested units. Where the answer is not a whole number, round to two decimal places. [3 marks af Johnson were to increase the batch sie to 20 lbs, which activity is the bottleneck? Please type the letter of your desired answer below a) Batching b) Mixing Extruding d) Frying Cooling 1) Customising b) How many donuts could be produced every hour on average using a batch size of 2016? 4 If the batch size were increased to 20 lbs, which activities would have a longer THROUGHPUT TIME (in minutes) for each batch? Please type the letter of your desired answer below. a) None of the activities would have a longer throughput time b) Batching, mixing, frying and cooling c) Extruding and customizing di All activities would have longer throughout time