Consider an espresso stand with a single barista. Customers arrive to the stand at the rate of 28 per hour according to a Poisson distribution. Service times are exponentially distributed with a service rate of 35 customers per minute. If the arrival rate remains at 28 customers per hour and the stand's manager wants to have the average time a customer spends in the system (i. e., wait time and service time) to be a maximum of 6 minutes on average, then the service rate must: A. decrease by 2 to 33 customers per hour.
B. decrease by 3 to 32 customers per hour.
C. increase by 3 to 38 customers per hour.
D. increase by 2 to 37 customers per hour.

1. regarding general guidelines for the preparation of successful soups, which of the following statements is true? a. thick soups made with starchy vegetables may thin during storage. b. soups should be seasoned throughout the cooking process. c. finish a cream soup well before serving it to moderate the flavor. d. consommés take quite a long time to cool.

Hank itzek manufactures and sells homemade wine, and he wants to develop a standard cost per gallon. the following are required for production of a 70-gallon batch. 2,700 ounces of grape concentrate at $0.04 per ounce 77 pounds of granulated sugar at $0.43 per pound 133 lemons at $0.79 each 350 yeast tablets at $0.24 each 350 nutrient tablets at $0.14 each 2,500 ounces of water at $0.001 per ounce hank estimates that 4% of the grape concentrate is wasted, 9% of the sugar is lost, and 32% of the lemons cannot be used. compute the standard cost of the ingredients for one gallon of wine. (round intermediate calculations and final answer to 2 decimal places, e.g.

What two categories do strategic choices fall within? a. generic business strategies and cost leadership strategies b. business-level strategies and corporate-level strategies c. cost leadership strategies and corporate-level strategies d. diversification strategies and leadership strategies e. pricing strategies and cost-leadership strategies