The Yum and Yee food truck near the business school serves customersduring lunch hour by taking orders and making fresh batches of stir fry. Customers haveonly one choice during the lunch hour, since the objective is to maximize the number ofcustomers served. Assume that each customer places just one lunch order, and all lunchorders are the same size –one unit of stir-fry. The stir fry cooking works in this manner. First, a batch of orders is cooked in a wok byone person. The cooking depends upon the number of orders in the batch. The time tocook just one order is 3 minutes. For each additional order in the batch, it takes 0.5minutes more to cook. Thus, cooking two orders in a batch takes 3.5minutes, cookingthree orders takes 4 minutes, and so on.The other process is bagging and accepting payments (done by a separate person), whichtakes 0.80 minutes per order.

1) If Yum and Yee operates with batch sizes of 8 units, what is their process capacity (in orders per minute)?

2) Calculate the batch size (in orders) that will maximize the overallflow rate (assume there is ample demand)? Do NOT round the batch size (i.e.,assume for this calculation that a non-integer batch size is possible).