The "Quite a Stir" food truck serves customers by taking orders and making fresh batches of stir$-$fry. Customers have only one choice during the lunch hour so that Quite a Stir can maximize the number of customers served. Assume each customer places just one lunch order and all the lunch orders are the same size$-$one serving of stir$-$fry.

The stir$-$fry cooking works in this manner. First, one person cooks a batch of orders in a wok. The cooking depends on 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 $.4$ minutes $(24$ seconds$)$ to cook. Thus, cooking two orders in a batch takes $3\mathrm{.}4$ minutes, cooking three orders takes $3\mathrm{.}8$ minutes, and so on$.$ The other process is bagging and accepting payments $($done by a separate person$),$ which takes $.80$ minutes per order.

POST:

Part One: Given this situation:

a$.$ What is the set$-$up time of this process?

b$.$ If Quite a Stir operates with batch sizes of $5$ units, what is their process capacity $($in orders per minute$)?$

c$.$ If Quite a Stir operates with batch sizes of $10$ units, what is the utilization rate of the wok?

Part Two: $($of the POST:$)$ Of course this is a simplified example and only measures some basic units$-$ setup$-$time, process capacity, and batch size at a given utilization. Identify and briefly discuss three important things you believe would materially affect real scenario of the information gained in these calculations. That is$,$ what are some practical things that affect this situation that are important and would materially affect the day$-$to$-$day operation of the food truck from a production standpoint$-$creating oversimplification, errors in judgement, or things that weren't considered.

RESPONSF.