use 2nd and 3rd pictures for reference. please explain how to do problem two

Special Problem 2: This problem is a continuation of the process described in Example 4.3 described on pages 83-84 of the textbook. You need to read the description of the process there. The resource pools used for the activities shown in Table 4.1 on page 84 are given below: Activity Name Separate material Resource Pool (# of units in the pool) Worker-S (1) Punch the roof Punch the base Punch Press-R (1), Worker-PR (1) Punch Press-B (1), Worker-PB (1) Form the roof Form the base Sub-assemble the base Forming Machine-R (1), Worker-FR (1) Forming Machine-B (1), Worker-FB (1) Welding Gun (1), Worker-SA (1) Worker-FA (1) Inspector (2) Final Assemble Inspect There are three different models of Wonder Shed, namely, Standard Shed, Fancy Shed, and Super Shed. The unit load values for the resource units for the three models are given below: Resource Pool Unit Load (minutes) Standard Shed Unit Load (minutes) Fancy Shed Unit Load (minutes) Super Shed Worker-S 10 10 10 Punch Press-R 22 30 30 Punch Press-B 30 50 50 Worker-PR 22 30 30 Worker-PB 30 50 50 Forming Machine-R 12 15 15 Forming Machine-B 6 10 15 Worker-FR 12 15 15 Worker-FB 6 10 15 Welding Gun 13 20 20 Worker-SA 13 20 20 Worker-FA 10 15 26 Inspector 36 40 50 a. Find the effective capacity of the Super Shed assuming a load batch of 1. (1.2 sheds per hour) b. Find the effective capacity of a product mix composed of 50% Standard Shed, 25% Fancy Shed, and 25% Super Shed. (1.5 sheds per hour) 4.3 The Evanstonian is an upscale independent hotel that necaters to both business and leisure travelers. When a tim guest calls room service at The Evanstonian, the room- service manager takes down the order. The service manager then submits an order ticket to the kitchen to e le Table 4.8 Flow time Deluxe Model, Wonder Shed Inc. Flow time Deluxe (minutes) Activity 20 35 45 10 Tablice 45 30 25 8 40 begin preparing the food. She also gives an order to the sommelier (i.e., the wine waiter) to fetch wine from the cellar and to prepare any other alcoholic bever- ages. Finally, she assigns the order to a waiter. It takes 4 minutes to take down the order and to assign the work to the kitchen, sommelier, and waiter. It takes the kitchen 18 minutes to prepare the typical order. It takes the sommelier 6 minutes to prepare the drinks for the order. While the kitchen and the som- melier are doing their tasks, the waiter readies a cart (i.e., puts a tablecloth on the cart and gathers silver- ware). This takes 10 minutes per order. Once the food, wine, and cart are ready, the waiter delivers it to the guest's room. It takes the waiter 12 minutes to deliver the meal to the customer. It takes the waiter additional 4 minutes to return to the station and debit the guest's account. All the times men- tioned represent flow time at the various activities, hot and include the effects of waiting. 1234567 00 Special Problem 2: This problem is a continuation of the process described in Example 4.3 described on pages 83-84 of the textbook. You need to read the description of the process there. The resource pools used for the activities shown in Table 4.1 on page 84 are given below: Activity Name Separate material Resource Pool (# of units in the pool) Worker-S (1) Punch the roof Punch the base Punch Press-R (1), Worker-PR (1) Punch Press-B (1), Worker-PB (1) Form the roof Form the base Sub-assemble the base Forming Machine-R (1), Worker-FR (1) Forming Machine-B (1), Worker-FB (1) Welding Gun (1), Worker-SA (1) Worker-FA (1) Inspector (2) Final Assemble Inspect There are three different models of Wonder Shed, namely, Standard Shed, Fancy Shed, and Super Shed. The unit load values for the resource units for the three models are given below: Resource Pool Unit Load (minutes) Standard Shed Unit Load (minutes) Fancy Shed Unit Load (minutes) Super Shed Worker-S 10 10 10 Punch Press-R 22 30 30 Punch Press-B 30 50 50 Worker-PR 22 30 30 Worker-PB 30 50 50 Forming Machine-R 12 15 15 Forming Machine-B 6 10 15 Worker-FR 12 15 15 Worker-FB 6 10 15 Welding Gun 13 20 20 Worker-SA 13 20 20 Worker-FA 10 15 26 Inspector 36 40 50 a. Find the effective capacity of the Super Shed assuming a load batch of 1. (1.2 sheds per hour) b. Find the effective capacity of a product mix composed of 50% Standard Shed, 25% Fancy Shed, and 25% Super Shed. (1.5 sheds per hour) 4.3 The Evanstonian is an upscale independent hotel that necaters to both business and leisure travelers. When a tim guest calls room service at The Evanstonian, the room- service manager takes down the order. The service manager then submits an order ticket to the kitchen to e le Table 4.8 Flow time Deluxe Model, Wonder Shed Inc. Flow time Deluxe (minutes) Activity 20 35 45 10 Tablice 45 30 25 8 40 begin preparing the food. She also gives an order to the sommelier (i.e., the wine waiter) to fetch wine from the cellar and to prepare any other alcoholic bever- ages. Finally, she assigns the order to a waiter. It takes 4 minutes to take down the order and to assign the work to the kitchen, sommelier, and waiter. It takes the kitchen 18 minutes to prepare the typical order. It takes the sommelier 6 minutes to prepare the drinks for the order. While the kitchen and the som- melier are doing their tasks, the waiter readies a cart (i.e., puts a tablecloth on the cart and gathers silver- ware). This takes 10 minutes per order. Once the food, wine, and cart are ready, the waiter delivers it to the guest's room. It takes the waiter 12 minutes to deliver the meal to the customer. It takes the waiter additional 4 minutes to return to the station and debit the guest's account. All the times men- tioned represent flow time at the various activities, hot and include the effects of waiting. 1234567 00