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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. DISTRIBUTION TIME (minutes) TO: DESTINATIONS FROM: Section A Section B Section C Section DSection E Section F SOURCES Station 10J 12 11 8 6 6 Station 6G 6 12 7 7 Station 2L 8 6 6 7 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 total demand for Sections A,C,E, and F?

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. DISTRIBUTION TIME (minutes) TO: DESTINATIONS FROM: Section A Section B Section C Section DSection E Section F SOURCES Station 10J 12 11 8 6 6 Station 6G 6 12 7 7 Station 2L 8 6 6 7 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 total demand for Sections A,C,E, and F?

MATLAB: An Introduction with Applications
MATLAB: An Introduction with Applications
6th Edition
ISBN:9781119256830
Author:Amos Gilat
Publisher:Amos Gilat
Chapter1: Starting With Matlab
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**Transcription of the Text for Educational Website** **Title: Meal Distribution Procedure at Casper Geriatric Center** 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. **Table: Distribution Time (minutes)** | FROM: SOURCES | TO: DESTINATIONS | Section A | Section B | Section C | Section D | Section E | Section F | |----------------|-----------------|-----------|-----------|-----------|-----------|-----------|-----------| | Station 10J | | 12 | 11 | 8 | 9 | 6 | 6 | | Station 6G | | 6 | 12 | 7 | 7 | 5 | 8 | | Station 2L | | 8 | 9 | 6 | 6 | 7 | 9 | **Additional Information:** - Station 10J can supply 200 meals. - Station 6G can produce 225 meals. - Station 2L can prepare 275 meals. 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. - The rest are in Section E. **Question:** What is the total demand for Sections A, C, E, and F?
Transcribed Image Text:**Transcription of the Text for Educational Website** **Title: Meal Distribution Procedure at Casper Geriatric Center** 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. **Table: Distribution Time (minutes)** | FROM: SOURCES | TO: DESTINATIONS | Section A | Section B | Section C | Section D | Section E | Section F | |----------------|-----------------|-----------|-----------|-----------|-----------|-----------|-----------| | Station 10J | | 12 | 11 | 8 | 9 | 6 | 6 | | Station 6G | | 6 | 12 | 7 | 7 | 5 | 8 | | Station 2L | | 8 | 9 | 6 | 6 | 7 | 9 | **Additional Information:** - Station 10J can supply 200 meals. - Station 6G can produce 225 meals. - Station 2L can prepare 275 meals. 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. - The rest are in Section E. **Question:** What is the total demand for Sections A, C, E, and F?
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