Casper Geriatric Center, a senior medical facility located in a large hospital in New Zealand, started a procedure where their guests receive their meals in their rooms while the food is still as hot as possible. The facility will continue to prepare the food in the commissary, but will now deliver it in bulk (not individual servings) to one of three new meal serving stations in the building. From there, the food will be reheated, meals will be placed on individual trays, loaded onto a cart, and distributed to the various floors and sections of the facility. The three new serving stations are as efficiently located as possible to reach the various hallways in the facility. The purpose of the new procedure is to increase the temperature of the hot meals that the guest receives. Therefore, the amount of time needed to deliver a tray from a serving station will determine the proper distribution of food from serving station to section. The table below summarizes the time associated with each possible distribution channel. Station 10J can supply 200 meals. Station 6G can produce 225. The maximum that Station 2L can prepare is 275. This month, there are 700 guests in the facility, 30% are in Section D, 160 are divided equally in Sections A and F, Section B has 120, Section C has 30 more patients than Section B, and the rest are in Section E. What is the capacity of Stations 10J and 6G?
Casper Geriatric Center, a senior medical facility located in a large hospital in New Zealand, started a procedure where their guests receive their meals in their rooms while the food is still as hot as possible. The facility will continue to prepare the food in the commissary, but will now deliver it in bulk (not individual servings) to one of three new meal serving stations in the building. From there, the food will be reheated, meals will be placed on individual trays, loaded onto a cart, and distributed to the various floors and sections of the facility.
The three new serving stations are as efficiently located as possible to reach the various hallways in the facility. The purpose of the new procedure is to increase the temperature of the hot meals that the guest receives. Therefore, the amount of time needed to deliver a tray from a serving station will determine the proper distribution of food from serving station to section. The table below summarizes the time associated with each possible distribution channel.
Station 10J can supply 200 meals. Station 6G can produce 225. The maximum that Station 2L can prepare is 275. This month, there are 700 guests in the facility, 30% are in Section D, 160 are divided equally in Sections A and F, Section B has 120, Section C has 30 more patients than Section B, and the rest are in Section E.
What is the capacity of Stations 10J and 6G?
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