Q3 At what time does the process start to lose customers? A. 11:00 B. 12:00 C. 13:00 D. 14:00

Q1 This mini-case is based on APPRENTICE season Three, Episode One. In the episode, two teams compete to promote the new Burger King Triple lCheese Burger {TCB}. The objective is to sell as man),r TCBs as possible. However, both teams still need to serve customers who order the ordinary burgers (OB), though the prots of GB sales are not counted for their competition. The two teams are Team Magma (Booksmarts), consisting of ten members with college degrees, and Team Networth (Streetsmarts), consisting of ten high-schoolers. The result of the competition is that Team Magma lost to Team Nehmrth. In this homework you need to analyze Magna's operations to see what went wrong. The diagram below shows Magna's process flows and stafng of Burger King's indoor operations. TCB Orders Introduction (customers) 8: Order in lines Receiving (2 members} Team Leader (Todd) assigned roles as follows. When multiple members are assigned to the samaskdhsmrkimmllel. o 2 members as outdoor performers attracting more customers to enter the restaurant, I 2 members as order receivers (operating separate cash registers), . 4 as cooks (1 for TCB and 3 for 0B}, and I 1 as packager. 0 Todd himself works as team coordinator without operating any specic jobs. It takes an order receiver 1 minute to introduce TCB to a customer and 1 minute to process the order, no matter whether a customer chooses TCB or OB. Cooking a TCB takes one member 3 minutes, while cooking an OB only takes one member 2.5 minutes. The capacity of the packager is 150 burgers (either kind) per hour. The restaurant operates 4 hours on that day (from 11:00am to 3:00 pm). The two performers' outdoor marketing effort attracts customers who enter the store. The table below shows the different hourly demand rates. Time Slots Demand Rates WITHOUT outdoor marketing Demand Rates WITH 2 members outdoor marketing Once entered the Burger King restaurant, customers wait in the line before they reach the order receiver. After their orders are taken, customers leave the line and wait in the seats. If a customer nds, upon entering the store, that there are 20 or more customers in line waiting to reach the order receivers (the number 20 does not include the customers who nished ordering Ham-Noon 72 80 Noon-1pm 103 120 and are waiting in the seats), the customer leaves and doesn't return. 1pm-3pm so