a. Capacity of each resource
Service manager capacity=60/2 minutes per order
Service manager capacity=30 orders per hour
Each chef capacity= 60/16 minutes per order
Each chef capacity= 3.75 orders per hour
4 chefs capacity= 4 ×3.75
4 chefs capacity= 15 orders per hour
Bartender capacity= 60/ 3 minutes
Bartender capacity=20 orders per hour
Each waiter capacity=60/20 minutes
Each waiter capacity=3 orders per hour
6 waiters capacity=6×3
6 waiters capacity=18 orders per hour
Based on the above calculation we can see that the minimum capacity will be the kitchen as the kitchen can only handle capacity of 15 orders per hour, which therefore means that the Bottleneck is the Kitchen .
b. Throughput time = 2 + 16 + 20
Throughput time = 38 minutes
c. Orders that are in the system on average on Friday nights
Using this formula
I = T ×R
Let plug in the formula
I= 10 ×38/60
I = 6.33 orders
d. The total labor costs
Waiters= 6 x 9 = 54
Cooks=4 x 15 = 60
Bartender=1 x 10= 10
Manager=1 x 18= 18
Total Labor=$142
Overhead is added= 142 + 142 × .60
Overhead is added= 227.20
Labor cost per order at 10 orders per hour=227.20/10
Labor cost per order at 10 orders per hour=$22.70 per order
Average cost per order=22.70 + $6
Average cost per order= $28.70
Minimum cost per order
Labor cost per order at 15 orders per hour=227.2/15
Labor cost per order at 15 orders per hour= $15.15
Minimum cost per order =$15.15+$6
Minimum cost per order =$21.15
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