An event manager is planning for food services during a large event He wants to set up food kiosks all around the events venue All kiosk will have the same menu offering a limited number of freshly made foods He knows that in such a busy event, customers are impatient and will not wait in lines for getting foods Based on his estimate, during the event, the demand follows a Poisson distribution, and, on average, there will be 10 customers per minute who would turn to the kiosks for food a Currently, he only has 10 kiosks to use and plans to hire 1 worker for each With one worker per kiosk, it takes, on average 2 minutes (with standard deviation of 15 minutes) to prepare and serve each customer How many customers per hour the kiosks can serve in total What is the direct labor cost per customer b How many extra workers per kiosk he needs to hire if he wants to make sure that 99 of customers will be served immediately What would be direct labor cost (Assume that adding one extra worker to each kiosk decreases the processing time by almost 62 Labor cost per hour is $12)