From the case with title "Resource Planning At Akshaya Patra Vasanthapura" by Anshuman Tripathy and Kiran K, 

1. Prepare a process chart of the production process of rice and sambar from procurement to dispatch.

2. What would be the throughput time for the production of rice and sambar in the cooking section?

3. Based on questions number 1 and 2, what is your justification for the process's effectiveness and efficiency? What intervention do you think is necessary to improve it? 4. The TAPF managementin 2023 will face a challenge from the local government to increase production capacity, to accommodate the growing need for food supply in several new locations. Management is considering several development options including centralized kitchens, and food hubs, or should it be better to develop a decentralized kitchen. What do you think is the decision-making model for the issue, and what are your recommendations?