Problem $2$: Fast$-$Food$-$Pasta

Consider the operations of a fast$-$food restaurant serving pre$-$made pasta dishes to its guests. The operation consists of four steps.

Each customer is first greeted and offered a menu and a tray, which takes $80$ seconds per customer. There is one employee at this step.

At the second step, the customer places an order for food, which takes an average of $90$ seconds. There are two employees in charge of taking food orders.

At the third step, the customer places an order for drinks, which takes an average of $55$ seconds. There is one employee in charge of taking drink orders.

Finally, the fourth step is the cash register where one employee collects the necessary payments from the customer. There is one employee at this last step who takes $40$ seconds per guest.

Demand for the restaurant is $50$ customers per hour. Employees are paid $$25$ per hour.

$1.$

Question $1$

What is the process capacity in guests per hour?

$2/2$ points

$45$

Correct

That$$s correct! The capacity of the process equals the capacity of

the bottleneck, i$.$e$.,$ Step $1.$ Therefore, the capacity of the process is $45$ guests$/$hr$.$

$2.$

Question $2$

What is the direct labor content, in seconds?

$2/2$ points

$265$

Correct

Labor content $=80+90+55+40=265$ seconds$/$guest

$3.$

Question $3$

What is the average labor utilization? $($If writing as a decimal, please input up to the sixth place, if entering as percentage or whole number, please include decimal up to the fourth place, ex: $00\mathrm{.}0000$ or $0\mathrm{.}000000)$

$0/2$ points

$0\mathrm{.}01728$

Incorrect

Consider using the following expression:

Labor utilization $=$ Labor content $/($m$*$cycle time$)$

$4.$

Question $4$

A bus with $30$ people arrives at the restaurant. Starting with an empty system, how long $($in minutes$)$ does it take for these $30$ customers to be served?

$0/2$ points

$180$

Incorrect

How long does it take to serve the first customer starting with an empty system? How much time does it take for each additional customer to be served?

$5.$

Question $5$

Due to a recession, demand goes down to $20$ guests per hour. What is the cost of direct labor assuming that the restaurant keeps the same staffing level of five employees?

$0/2$ points

No answer

Incorrect

The answer you gave is not a number.