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 manager. After she has recorded the order correctly, she 5 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 staff each of whom can individually process 1 room service order i.e., up to 4 orders can be prepared simultaneously). 7 At the same time, she also gives an order to the sommelier to fetch wine from the cellar and to prepare other alcoholic beverages. B There is a single sommelier It takes the sommelier 8 minutes to prepare an average drink order. At the same time, she assigns the 9 order to one of I waiters. The waiter needs to perform three activities as their part of preparing the order. First, the waiter readies a 10 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 11 the meal and the sommelier is preparing the drinks so that it can be placed onto the cart. Second, the waiter delivers the meal 12 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. 14 13 39 Based on the above scenario and process flow. please fill out the table below and answer questions 2 through 4. Resource Pool Unit Load Effective it of units in Effective Capacity Capacity (min/order) Capacity of resource pool of Resource Pool Utilization Resource Unit forders/min) (orders/min) 41 Room Sve Me Kitchen 41 Sommelier 44 Waiter 45 A6 2. Explain how you calculated the unit load (minutes/order) of a waiter in the above table. 47 49 1. What is the bottleneck resource pool? 30 51 4. What is the effective capacity of the entire process? 31 S. What is the capacity utilization of the waiters? 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? 56 57 sa 7. As an operations manager of this hotel, what action(s) would you take in order to reduce the costs for the resource pools (ie, manpower costs)? SE2988 64 NA 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 manager. After she has recorded the order correctly, she 5 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 staff each of whom can individually process 1 room service order i.e., up to 4 orders can be prepared simultaneously). 7 At the same time, she also gives an order to the sommelier to fetch wine from the cellar and to prepare other alcoholic beverages. B There is a single sommelier It takes the sommelier 8 minutes to prepare an average drink order. At the same time, she assigns the 9 order to one of I waiters. The waiter needs to perform three activities as their part of preparing the order. First, the waiter readies a 10 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 11 the meal and the sommelier is preparing the drinks so that it can be placed onto the cart. Second, the waiter delivers the meal 12 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. 14 13 39 Based on the above scenario and process flow. please fill out the table below and answer questions 2 through 4. Resource Pool Unit Load Effective it of units in Effective Capacity Capacity (min/order) Capacity of resource pool of Resource Pool Utilization Resource Unit forders/min) (orders/min) 41 Room Sve Me Kitchen 41 Sommelier 44 Waiter 45 A6 2. Explain how you calculated the unit load (minutes/order) of a waiter in the above table. 47 49 1. What is the bottleneck resource pool? 30 51 4. What is the effective capacity of the entire process? 31 S. What is the capacity utilization of the waiters? 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? 56 57 sa 7. As an operations manager of this hotel, what action(s) would you take in order to reduce the costs for the resource pools (ie, manpower costs)? SE2988 64 NA