Swanky Hotel Revisited The Swanky Hotel has made several updates to its process. Below are the key changes, with previous data included in parentheses for reference: Room Service Manager: The online system has been upgraded with new iPad menus, reducing the processing time to 1.5 minutes (previously 2 minutes). Cooks: The hotel has increased the number of cooks from four to five. A chef takes 16 minutes to work on an order on average. A chef handles the cooking of an order from start to finish.  Bartender: A new bartender has been hired with a wider expertise in cocktails. The new average time to make a drink is 5 minutes (previously 3 minutes). The bartender receives drink orders at the same time as the cooks. Additionally, now 90% of orders include a beverage (previously, only 80% of orders required a drink). Servers: An additional server has been hired, increasing the team from six to seven servers. However, due to an out-of-service elevator, the average time to deliver room service has increased. Now, a server takes 25 min (previously 20 minutes ) to deliver the order on average.    Hint: when thinking of an operation where multiple staff members are available to work (e.g., Cooks or Servers), the hourly capacity is generally equal to the Number of orders per hour per staff member multiplied by the number of staff members available for the operation.    Use the updated data to answer the following three questions.

What are the 3Ps of sustainable operations?

A tech billionaire is interested in building a one-of-a-kind (i.e., unique) facility for their company’s new headquarters. What process-order fulfillment combination is best suited for this work?

Based on demand volatility, if the company now wants to maintain a safety stock (i.e., buffer) of containers. Specifically, the company wants to keep 20% more containers than actually needed. How many containers will the company have? (Round up your answer to the next highest whole number if your answer is a fraction).

5S is an important tenet of Lean is to declutter and organize one’s workspace so that:

In a process flowchart, how are functional areas typically represented?

A local coffee shop operates with the following setup: A barista, who can can prepare 1 coffee at a time, with the average preparation time being 4 minutes per coffee. There is 1 cashier, who can process an order in 2 minutes. The cashier works on one order at a time.  After paying, customers collect their drink from the pickup counter before leaving the coffee shop. The shop receives an average of 30 coffee orders per hour. Based on the setup, what is the maximum capacity of the shop in terms of coffee orders it can fulfill per hour?

At an urgent clinic, it is estimated that there are 50 patients in a queue on average.  The clinic treats about 15 patients per hour on average.  How long can a patient expect to wait until they are treated?  

A patient with ADHD, bipolar disorder, and SUD requests stimulants. Which approach demonstrates advanced clinical judgment?

What happens when you run sales * 0.9 where sales is a NumPy array?