1. Berkey Creamery decides to set up a small production facility in Pittsburgh to sell to local restaurants that want to offer Penn State ice cream on their dessert menu. To start simple, they would offer only three flavors of ice cream: vanilla, chocolate, and peanut butter cup. After a short time, they find the demand and setup times to be:

	Vanilla	Chocolate	PB Cup
Demand (kg/hour)	10	15	5
Setup time (hour)	3/4	1/2	1/6

The Creamery first produces a batch of vanilla, then a batch of chocolate, then a batch of PB cup, and then they repeat that sequence. For example, after producing PB cup and before producing vanilla, they need 45 minutes to set up the ice cream machine, but they need only 10 minutes to switch from chocolate to PB cup. When running, the ice cream machine produces at a rate of 50 kg per hour no matter which flavor it is producing (and, of course, it can produce only one flavor at a time). Ice cream is difficult to store, so the Creamery wants to minimize the amount of each flavor produced at one time while still satisfying the demand for each of the flavors (although they can choose a different quantity for each flavor).

A. First, define/calculate the following metrics:

a. Flow unit:

b. Overall hourly demand for ice cream:

c. Process capacity (after setup):

d. Process flow rate:

B. How many kilograms of ice cream should be produced in each batch?

C. a. What is the total hourly demand? What is the proportional hourly demand for each flavor?

b. How many kilograms of each flavor should be produced?