S 1 5 6 At the Upscale hotel, on average the room service department receives 6 orders per hour (i.e., 0.1 orders/minute; throughput). When a guest calls room service, the room service manager takes down the order. Taking down the order and assigning the work takes the room service manager 4 minutes. There is one room service manageer. After she has recorded the order correctly, she gives an order ticket to the kitchen to begin preparing the food. It takes the kitchen 20 minutes to prepare the typical order. There are 4 kitchen stalf each of whom can individually process 1 room service order (i.e., up to 4 orders can be prepared simultaneously). At the same time, she also gives an order to the sommelier to fetch wine from the cellar and to prepare other alcoholic beverages. There is a single sommelier. It takes the sommelier 8 minutes to prepare an average drink order. At the same time, she assigns the order to one of 5 waiters. The waiter needs to perform three activities as their part of preparing the order. First, the waiter readies a cart to carry the meal and drinks once they are prepared, which takes 5 minutes. This has to be done while the kitchen is preparing the meal and the sommelier is preparing the drinks so that it can be placed onto the cart. Second, the waiter delivers the meal (food from the kichen and drinks from the sommelier) to the room which takes the waiter 10 minutes to go to the room and return. to the kitchen. Third, the waiter debits the customer's account, which takes the waiter 3 minutes. 7 8 9 10 11 12 13 14 37 38 39 Based on the above scenario and process flow, please fill out the table below and answer questions 2 through 4. Resource Pool Capacity Unit Load (min/order) # of units in resource pool Utilization Effective Capacity of Resource Unit (orders/min) 40 41 43 44 45 45 2. Explain how you calculated the unit load (minutes/order) of a waiter in the above table. 47 45 49 3. What is the bottleneck resource pool? 50 51 4. What is the effective capacity of the entire process? 52 335. What is the capacity utilization of the waiters? 54 55 6. As an operations manager of this hotel, what action(s) would you take in order to improve the effective capacity of the entire process? 59 $85333 Room Svc Mgr Kitchen Sommelier Waiter 56 57 38 7. As an operations manager of this hotel, what action(s) would you take in order to reduce the costs for the resource pools (i.e., manpower costs)? 60 Effective Capacity of Resource Pool (orders/min) 61 FRAM