Question 2 (10 points) Saved Listen 1. A recent Sheridan College graduate, inspired by what she learnt in the Operations Management and Process Modeling classes, has decided to set up a pizza shop in her garage kitchen. She is currently working out how she will run the shop and manage her clients. As part of her planning, she has a high-level idea of what the end to end process might look like for completing one order. Step Time Taken (in minutes) Take order on phone 3 Prepare dough base 1 Spread sauce 1 Put toppings 2 Bake in oven 10 Put in box 0.5 Take payment 2.5 She intends to start small business and expand her operations if she is successful. Starting out, customers will have to visit her house. Her setup is only big enough to accommodate one customer at a time. a. Susy decides to make her garage business more mainstream and buys a store. She is experiencing daily demand based on the table below and installed a bigger baking oven to accommodate the increasing demand. This oven has three slots, each of which can bake one pizza at a time in 10 minutes. Between 1 and 3 pm, which are clearly her peak times, sometimes she lets the phone ring and does not answer the call because she does not have the ability to do so. She realizes she is losing sales but is more concerned about working on existing orders. What is her utilization between the hours of 1 pm and 3 pm? Only consider completed orders in your calculation. (10 marks). Time Period Average interval between orders Between 10 am and 1 pm 20 mins Between 1 pm and 3 pm 5 minutes between orders Between 3 pm and 10 pm 60 minutes between orders Hint: Model this process by