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Problem 1: Professors Pearson, Fisher, Terwiesch, and Ulrich are thinking of buying a
pizza carry-out shop in West Philly and have asked you to help them evaluate the current operation. The shop, OPIM's Pizza, currently operates in a build-to-order fashion with 4
employees: an order taker who receivesfprocesses orders and does bookkeeping, a pizza tosser who prepares the pizza shell, a pizza assembler who customizes the pizza, and one
chef who supervises the placement of the pizza in the oven. The production process begins when an order is transmitted to a computer in the kitchen.
Order processing takes a negligible amount of time. It takes one half of a minute for the pizza assembler to prepare the pizza shell to give to the pizza tosser. The pizza tosser then tosses the shell for two minutes to obtain proper shape and consistency. The tossing
operation is highly skilled, and can only be performed by the tosser. It then takes one minute for the pizza assembler to customize the pizza by adding the correct sauce and
ingredients (e.g., cheese, pepperoni, mushrooms). The secret to OPIM's famous taste is a three minute wait prior to placing the pizza in the oven. This wait allows the flavors of
the ingredients to blend. After this three minute delay, the chef places the pizza in one of
six ovens (with a capacity of one pizza each) for a baking time of 10 minutes.

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