P5-What are the typical production processes that a new food item would undergo from initial design/development, through to release to the individual restaurants for delivery to the customers

Considering the following excel sensitivity report: Variable Cells Cell $B$12 Product 1= $B$13 Product 2= $B$14 Product 3= $B$15 Product 4= Constraints Name Cell SH$6 Process 1 (hrs) Usage $HS7 Process 2 (hrs) Usage SH$8 Process 3 (hrs) Usage SH$9 Process 4 (hrs) Usage O 8 O 9 Name 13 O 14 Final Value O None of the above 0 30.64516129 Final Value 0 12.09677419 225.8064516 268.5483871 300 250 Reduced Objective Cost Coefficient -1 0 -1 0 Shadow Constraint Price R.H. Side 0 0 10 12 11 13 0.5 1.5 Allowable Increase 1 46.5 1 6.2 Allowable Increase 1E+30 1E+30 150 Which one of the following values of the second objective function coefficient (c₂) would generate a different optimal solution (remember: all of the other variables remain the same)? 600 500 300 250 281.372549 Allowable Decrease 1E+30 3.1 1E+30 1.291666667 Allowable Decrease 374.1935484 231.4516129 237.5 83.33333333

What are focus groups and how could they contribute to requirements gathering.

Explain how the process view of an organisation is likely to uncover the need for greater cross functional cooperation?