When a guest calls room service, the room-service manager takes down the order. She simultaneously submits an order ticket to the kitchen to begin preparing the food, and an order to the wine waiter to prepare alcoholic beverages and she assigns the order to a waiter.

i. It takes 4 minutes to take down the order and to assign the work.

ii. It takes the kitchen 18 minutes to prepare the typical order, and the sommelier 6 minutes to prepare the drinks for the order. While the kitchen and the sommelier are doing their tasks, the waiter prepares the cart. This takes 10 minutes per order.

iii. Once the food, wine, and cart are ready, it takes the waiter 12 minutes to deliver the meal to the customer. It takes the waiter additional 4 minutes to return to the station and debit the guests account.

Draw the process flow map. Find the theoretical flow time, the capacity rate of the whole process and the bottleneck resource.