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 D Section E Section F SOURCES Station 10J 12 11 Station 6G 12 7 7 5 8 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? 6
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 D Section E Section F SOURCES Station 10J 12 11 Station 6G 12 7 7 5 8 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? 6
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Author:Erwin Kreyszig
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Transcribed Image Text:**Casper Geriatric Center Meal Distribution Process**
Casper Geriatric Center, a senior medical facility in a large hospital in New Zealand, has implemented a new procedure to ensure guests receive their meals while they are still hot. Food will still be prepared in the commissary and now delivered in bulk to one of three new meal serving stations. From these stations, the food will be reheated, placed on trays, loaded onto carts, and sent to various facility sections.
**New Serving Stations:**
The three stations are strategically located to efficiently serve different areas of the facility, ensuring food is distributed while retaining heat. The distribution time from each station to the sections is crucial to this process.
**Distribution Time Table:**
The table below shows the time in minutes it takes to deliver meals from each station to different sections:
| | TO: DESTINATIONS |
|-------------------|---------------------------------------|
| FROM: SOURCES | 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 |
**Capacity and Guest Distribution:**
- Station 10J can supply 200 meals.
- Station 6G can produce 225 meals.
- Station 2L can prepare up to 275 meals.
Currently, there are 700 guests:
- 30% are in Section D.
- The remainder is split between other sections:
- Sections A and F are equal.
- Section B has 120 guests.
- Section C has 30 more than Section B.
- Remaining guests are in Section E.
**Total Demand for Sections A, C, E, and F:**
To find the total demand for Sections A, C, E, and F, calculate based on the given distribution of guests among sections (excluding known counts for B and D).
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