can you show me how he got the numbers for the table in part A

There are three employee types: There is a single cashier who takes all orders, prepares por essage food items, grinds coffee, and pours drip coffee There is a single frozen drink maker who prepares blended and iced drinks. There is a single espresso drink maker who prepares espressos, lattes, and steamed drinks. There are typically four types of customers Drip coffee customers order only drip coffee. This requires 35 seconds of the cashier's time to pour the coffee. Blended and iced drink customers order a drink that requires the use of the blender. These drinks take on average 1.5 minutes of work of the frozen drink maker. Espresso drink customers order a beverage that uses espresso and/or steamed milk. On average, these drinks require 1 minute of work of the espresso drink maker. Ground coffee customers buy one of Starbucks' many varieties of whole bean coffee and have it ground to their specification at the store. This requires a total of 1 minute of the cashier's time (20 second to pour the coffee and 40 seconds to grind the whole bean coffee) The customers arrive uniformly at following rates from 7am (when the store opens) until 10 a.m. (when the moming rush is over), with no customers arriving after 10 a.m: Drip coffee customers 25 per hour. Blended and iced drink customers: 20 per hour Espresso drink customers: 70 per hour. Ground coffee customers: 5 per hour. Each customer spends, on average, 20 seconds with the cashier to order and pay. Approximately 25 percent of all customers order food, which requires an additional 20 seconds of the cashier's time per transaction While waiting in line, you and your friends reflect on these facts and with DSC2 303 fresh in mind to answer the following questions a) Is this a supply-constrained or demand constrained process? b) Which resource has the highest implied utilization? From your conversation with the executive, you and your friend leam that Starbucks is considering a promotion on all scones (half price!), which marketing surveys predict will increase the percentage of customers ordering food to 40 percent (the overall arrival rates of customers will not change). However, the executive is worried about how this will affect the waiting times of customers. How do the levels of implied utilizations change as a response to this promotion? Ans: a. Since the hourly demanded working time of the espresso drink maker and casher is more than 3600 secs so, it is a supply constraint Products Cashier Frozen Drink Maker Espresso Drink Maker Drip Coffee 1125 Blended and ice drink 1800 Espresso Drini 1400 4200 Ground Coffee Order Food Total Time (Secs) 3925 1800 4200 Utilisation 1.090277778 1.166666667 400 400 600 0.5 b. Since, the hourly demanded working time of the espresso drink maker is more than 3600 secs (i.e 4200 secs) So, the the espresso drink maker utilisation is highest If order quantity increase than the load on the food processing workers will increase So, the waiting time of the customer will increase c. Currently two resources are overloaded with their work After promotion the work on these workers will increase further To fulfill the customers, it is required to employ more employs at the shop