Q1: The mixing task has a lot of variability in duration because different flavors require different blends of fruit (e.g., the "Central Java Extravaganza" includes banana, mango, durian, jack fruit, orange, and coconut). As well, the arrival of customers is quite variable (e.g., a few customers may arrive at the same time, and then none for a while). Suggest three improvements to the process that might help improve service times, especially when a queue forms.

Q2: Why would Subway (the sandwich shop) not find the job shop layout approach particularly useful? What approach should they use instead to lay out a shop?