**Casper Geriatric Center Food Distribution System**The Casper Geriatric Center is a senior medical facility within a large hospital in New Zealand. It has implemented an innovative procedure to ensure meals are delivered to guests' rooms as hot as possible. While meals are still prepared in the main commissary, they are now transported in bulk to one of three new meal-serving stations in the building. At these stations, food is reheated, placed on trays, and sent to different sections of the facility.**New Serving Stations and Distribution Strategy**The layout of the new serving stations aims for efficient delivery to various hallways. This method prioritizes reducing the time taken to deliver hot meals. The table below outlines the time, in minutes, required for food to travel from a serving station to each section of the facility:---**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 |---**Station Capacity and Meal Demand**- Station 10J can supply 200 meals.- Station 6G can produce 225 meals.- Station 2L can prepare up to 275 meals.The facility currently hosts 700 guests:- 30% are in Section D.- 160 guests are split between Sections A and F.- Section B serves 120 patients.- Section C has 30 more patients than Section B.- The remaining guests are in Section E.**Balance Analysis**To determine if the system is balanced, compare the total meal supply against the demand:- **Supply Total**: 200 (10J) + 225 (6G) + 275 (2L) = 700 meals.- **Demand Total**: All sections combined also total

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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 D Section E Section F SOURCES

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

Practical Management Science

6th Edition

ISBN:9781337406659

Author:WINSTON, Wayne L.

Publisher:WINSTON, Wayne L.

Chapter2: Introduction To Spreadsheet Modeling

Section: Chapter Questions

Problem 20P: Julie James is opening a lemonade stand. She believes the fixed cost per week of running the stand...

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