Problem 3.
a) The capacity of the receptionist is 4 minutes per customer or 15 customers per hour.
The capacity of each stylist is 25 minutes per customer. There are three stylists providing a total capacity of 7.2 customers per hour. The capacity of the process is 7.2 customers per hour and the stylists are the bottleneck.
b) The average throughput time is 1 + 25 +3 = 29 minutes
The average number of customers in the system is I = T x R = 29/60 x 5 = 2.42 customers
c)

Problem 5 a) The service manager takes 2 minutes per order and can handle 30 orders per hour.
Each chef takes 16 minutes and can handle 3.75 orders per hour. There are 4 chefs so the kitchen can handle 4x3.75 = 15 orders per hour.
The bartender takes 3 minutes and can handle 20 orders per hour.
Each waiter takes 20 minutes and can handle 3 orders per hour. There are 6 waiters so they can handle a total of 18 orders per hour.
b) Throughput time=2+16+20=38min
c) I =T*R = 10*38/60 = 6.33 orders
d) Waiters: 6*6=36
Cooks: 10*4=40
Bartender: 1*7=7
Manager: 1*12=12
The overhead is added (95+95)*0.60=152. The labor cost included overhead per order is then 15.2per order at 10 orders per hour. The food and beverage cost of $6 per order is add for a total of 15.20+6.00=21.20 average cost per order. The minimum cost per order is achieved when the system is operating at capacity (15 orders per hour). The labor cost per order 152/15=10.13.Adding the food cost the total costs is $16.13 minimum cost per order.
e)

Problem 6: a) (4 x 49 min)/50 parts per container = 3.92 or 4 containers