13. a kitchen sink should always be

a. rimmed.
b. undermounted.
c. stainless steel.
d. a neutral color.

14. if one sink in a catering kitchen is used for dirty dishes, the other sink should be used for

a. heating water.
b. preparation.
c. defrosting food.
d. drying the dishes.

sprinkling chives across a bowl of mushroom soup is an example of which of the following?

a. advanced presentation
b. overcrowding
c. adding height
d. simple garnish

the best way to convey the design of your buffet to your staff is to

a. explain it carefully.
b. make a diagram.
c. point to the table.
d. show them what you mean.

17. which of the following is essential for every buffet table?

a. a focal point
b. a contrasting pattern
c. a clear line of sight
d. a detailed set of labels

18. the paint on your kitchen walls is chipping from years of wear and tear. as a serious cook, you want to eliminate this problem and get your kitchen in working order, regardless of the price. which of the following is the best option to fix this problem?

a. heavy-duty plastic paint
b. oil-based paint
c. formica paneling
d. stainless steel paneling

19. if your guests at a real estate convention will have only 45 minutes to eat between meetings, you should choose a buffet design that has

a. cold platters.
b. long, rectangular lines.
c. satellite stations.
d. less expensive dishes.

Imagine us is a startup that offers high definition 3d prenatal ultrasounds for high-end customers. the service process includes four activities that are conducted in the sequence described below. (the time required for each activity is shown in parentheses): activity 1: welcome a patient and explain the procedure. (20 minutes)activity 2: prep the patient (e.g., show them to the room, apply ultrasound gel). (17 minutes) (*your id number represents the amount of time needed to complete this task)activity 3: take images. (5 minutes)activity 4: discuss diagnostic with patient. (20 minutes)at each location there are employees (servers) s1, s2, and s3. the assignment of tasks to servers is the following: s1 does activities 1 and 2.s2 does activity 3.s3 does activity 4.a. what is the capacity of this process (in customers per hour)? b. suppose 3 patients arrive every hour on average. ignoring any “start of day” or “end of day” effects, what are the utilizations of all three servers (%)? c. suppose each activity can be done by any server and any server can do any set of activities. however, each activity is done by only one server. for example, a possible assignment includes: s1 does activity 1, s2 does activity 2, and s3 does activities 3 and 4. of course, the original assignment of servers to activities is also feasible. what is the maximum capacity of the process (in customers per hour)? d. now consider the capacity measures in (c) and (a), what is the percentage change? why can you improve capacity without using additional resources? (there is no free lunch, right? )note: for all hw assignments, show your process of getting the results. only providing the final answers is not acceptable and will get 0%. if necessary, use a separate sheet of paper to show your work.