You were recently promoted to the head oYou have been hired to do a study of the cooking process at a restaurant. The manager has hired your consulting firm because he has heard that you specialize in work measurement studies. You arrive at the restaurant, and your first task is to observe the steak cooking station. The cooks pretty much stand in one location while cooking but have a lot of hand motion. The process is they reach for a steak, throw it on the grill, reach for the spices, sprinkle the spices on the steaks, turn the steak over at the proper moment, again sprinkle with spices, and finally put on the plate.f the machine shop. As you start to look around, you notice that there are many machines on the production floor, but there doesn't seem to be an efficient flow from one machine to another. Plus, the work in progress inventory is stacked up in front of many of the machines. You know that a lot of work in progress inventory is an indication of an inefficient process so you want to understand the movement of the material through the shop so that you can reduce the