In Chapter 7, you reviewed the three inhibitors of operations management which included a discussion of variability, waste, and inflexibility. For Project 4, you will analyze the terms and concepts described in Chapter 7 and then answer the scenario questions below.

The Burger Haven fast food restaurant near a business school serves customers during lunch hour by taking orders and making fresh batches of burgers and fries. Customers have only one choice during the lunch hour so that Burger Haven can maximize the number of customers served. Assume that each customer places just one lunch order, and all lunch orders are the same size: one size and type of hamburger along with one size and type for French fries. The lunch order works in this manner. First, one person grills the hamburger and then uses a deep fryer to cook the French fries. The cooking depends upon the number of orders in the batch. The time to cook just one order is 3 minutes. For each additional order in the batch, it takes 0.5 minute more to cook. Thus, cooking two orders in a batch takes 3.5 minutes, cooking three orders takes 4 minutes, and so on. The other process is bagging and accepting payments (done by a separate person), which takes 0.80 minute per order.

1.What is the setup time of this process?

2.If Burger Haven operates with batch sizes of 6 units, what is their process capacity (in orders per minute)?

3.Calculate the batch size (in orders) that maximizes the overall flow rate (assume there is a simple demand).Do NOT round the batch size (i.e., assume for this calculation that a non-integer batch size is possible).