Aresearcher became a chef with a resort hotel chain for six months to observe food-handling practices. he saw food preparers using the same towel to wipe their hands, the counter, the food slicer, and cooking utensils during one food preparation session. in addition, he found the chefs tasted the food using their fingers. the researcher used research to determine that more monitoring is needed to make sure that food handlers comply with sanitary regulations.

Assume that (i) setups need to be completed first; (ii) a setup can only start once the batch has arrived at the resource, and (iii) all flow units of a batch need to be processed at a resource before any of the units of the batch can be moved to the next resource. process step 1 molding 2 painting 3 dressing setup time 15 min. 30 min. no setup processing time 0.25 min./unit 0.15 min./unit 0.30 min./unit which batch size would minimize inventory without decreasing the process capacity?