A study of room service on the Carnival cruise ship splendor on a recent Caribbean cruise is examined. When a guest calls or -mails the ship's room service, the room service (RS) manager takes down and acknowledges the order. He then submits an order ticket to the central kitchen to begin preparing the food. He also gives an order to the bartender to fetch wine from the cooler and condiments, and pour non-alcoholic beverages (e.g. water, coffee, juices, sodas, etc.)ny other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare condiments, and pour non-alcoholic beverages (e.g. water, coffee, juices, sodas, etc.) other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare condiments, and pour non-alcoholic beverages (e.g. water, coffee, juices, sodas, etc.) other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare condiments, and pour non-alcoholic beverages (e.g. water, coffee, juices, sodas, etc.) other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare toddddny other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare condiments, and pour non-alcoholic beverages (e.g. water, coffee, juices, sodas, etc.) other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare condiments, and pour non-alcoholic beverages (e.g. water, coffee, juices, sodas, etc.) other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare condiments, and pour non-alcoholic beverages (e.g. water, coffee, juices, sodas, etc.) other alcoholic beverage. Eighty-five percent of room service orders include wine or some other alcoholic beverage. Finally, he assigns the order to 1 of 8 room service waiters. These waiters' ready, prepare todddd

Registering the order and assigning work to the kitchen, bar and room service waiters takes 5 minutes on average, it takes the kitchen 21 minutes to prepare the typical order. There are sufficient chefs/cooks to process 6 room service orders simultaneously. There is a single bartender assigned to the room service process. When called upon, the bartender takes 5 an order. Room service waiters take 9 minutes to prepare the average order. It then takes the room service waiter an average of 14 minutes to go through the ship, deliver the meal, and return to the room service station. Upon return to the station, the room service waiter updates the gust's profile in the computer (used by carnival for marketing and service profiles). This takes 3 minutes typically. order. Room service waiters take 9 minutes to prepare the average order. It then takes the room service waiter an average of 14 minutes to go through the ship, deliver the meal, and return to the room service station. Upon return to the station, the room service waiter updates the gust's profile in the computer (used by carnival for marketing and service profiles). This takes 3 minutes typically.

a. what is the unit load for each resource? b. what is the unit capacity for each resource? Enter your answers in the appropriate spaces provided below (Note: Round all decimal values to the hundredths (example 7.34689 rounds to 7.35). Standard rounding rules apply Resources Unit Load(min/order) Unit Capacity (Orders/hour) # of Units Total capacity of resource Pool RS Manager Kitchen Bartender Waiter BKFST Bartender C. What is the theoretical capacity of the process? D. When the process operates at capacity, what is the utilization of the service manager? orders/hour E. At breakfast times, there is only a need for the bartender for about five percent of the orders