Part 4 (12 marks) There are three sizes of pizza bases; namely regular, large and family, which DBS Pizzas & Caf has on its menu for their customers to choose from. Based on order estimates, the caf manager has decided to combine orders for the same pizza base size to increase the work order size and therefore be able to make one large baking run per pizza base size. Special ovens are used to bake these pizza bases, and it is time-consuming to clean these ovens and set them up again between baking runs. Each special oven and pizza-chef work a daily nine- hour shift with half-hour lunch break and two smaller breaks of fifteen minutes each. Pizza base size Setup time (minutes) Processing time (minutes) Order Quantity (no. of pizza bases) Regular 10 30 80 Large 15 45 50 Family 20 60 20 Q10. What is the total workload (demand) in hours for the above work order mix? (4 marks) Q11. How many of the special ovens will it take to do the work in one or two shifts? What might you suggest them if the caf manager asked for your expert advice on how can this process be further improved? (4 marks) Q12. DBS Pizzas & Caf is contemplating increasing its long-term capacity aligned with its strategic plan to open new outlets. Explain to the caf manager the pros and cons of each of the four long-term capacity expansion strategies that businesses might try and adopt. (4 marks)