Questions:1. Draw the flowchart of the cookie production process of Lew-Mark Baking Company. 2. Identify and explain two ways that has increased productivity of the company.3. Discuss the decision of the company to not automated the packing of cookies.4. What will be the disadvantages of automated packing cookies? HOME-STYLE COOKIESThe Lew-Mark Baking Company is located in a small town in western New York State. Thebakery is run by two brothers. Lew and Mark, who foned the company after they purchasedan Archway Cookie franchise. With exclusive rights in New York and New Jersey, it is thelargest Archway franchise. The company employs fewer than 200 people, mainly bluecollarworkers, and the atmosphere is informalThe ProductThe compay's only product is soft cookies, of which it makes over 50 varieties. Largercompanies, such as Nabisco, Sunshine, and Keebler, have traditionally produced biscuitcookies, in which most of the water has been baked oOut, resulting in crisp cookies. Archwaycookies have no additives or preservatives. The high quality of the cookies has enabled thecompany to develop a strong market niche for its product.The CustomersThe cookies are sold in convenience stores and supermarkets throughout New York and NewJersey Archway markets its cookies as "good food no additives or preservatives and thisappeals to a health-conscious segment of the market. Many customers are over 45 years of age,and prefer a cookie that is soft and not too sweet. Parents with voung children also buy thecookies.Activate Windows The Production ProcessThe company has two continuous band ovens that it uses to bake the cookies. The productionprocess is called a batch processing system. It begins as soon as management gets orders fromdistributors. These orders are used to schedule production. At the start of each shift, a list ofthe cookies to be made that day is delivered to the person in charge of mixing. That personchecks a master list, which indicates the ngredients needed for each type of cookie, and entersthat information into the computer. The computer then detemines the amount of eachingredient needed, according to the quantity of cookies ordered, and relays that information tostorage silos located outside the plant where the main ingredients (flour, sugar, and cake flour)are stored. The ingredients are automatically sent to giant mixing machmes where theingredients are combined with proper amounts of eggs, water, and flavorings. After theingredients have been mixed, the batter is poured into a cutting machine where it is cut intoindividual cookies. The cookies are then dropped onto a conveyor belt and transported throughone of two ovens. Filled cookies, such as apple, date, and raspbery, require an additional stepfor filling and folding The non-filled cookies are cut on a diagonal rather than round. Thediagonal-cut cookies require less space than straight-cut cookies, and the result is a higher levelof productivity. In addition, the company recently increased the length of each oven by 25 feet,which also increased the rate of production As the cookies emerge from the ovens, they arefed onto spiral cooling racks 20 feet high and 3 feet wide. As the cookies come off the coolingracks, workers place the cookies into boxes manually, removing any broken or deformedcookies in the process The boxes are then wrapped, sealed, and labeled automatically.

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Questions:1. Draw the flowchart of the cookie production process of Lew-Mark Baking Company. 2. Identify and explain two ways that has increased productivity of the company.3. Discuss the decision of the company to not automated the packing of cookies.4.  What will be the disadvantages of automated packing cookies? HOME-STYLE COOKIESThe Lew-Mark Baking Company is located in a small town in western New York State. Thebakery is run by two brothers. Lew and Mark, who foned the company after they purchasedan Archway Cookie franchise. With exclusive rights in New York and New Jersey, it is thelargest Archway franchise. The company employs fewer than 200 people, mainly bluecollarworkers, and the atmosphere is informalThe ProductThe compay's only product is soft cookies, of which it makes over 50 varieties. Largercompanies, such as Nabisco, Sunshine, and Keebler, have traditionally produced biscuitcookies, in which most of the water has been baked oOut, resulting in crisp cookies. Archwaycookies have no additives or preservatives. The high quality of the cookies has enabled thecompany to develop a strong market niche for its product.The CustomersThe cookies are sold in convenience stores and supermarkets throughout New York and NewJersey Archway markets its cookies as &#34;good food no additives or preservatives and thisappeals to a health-conscious segment of the market. Many customers are over 45 years of age,and prefer a cookie that is soft and not too sweet. Parents with voung children also buy thecookies.Activate Windows The Production ProcessThe company has two continuous band ovens that it uses to bake the cookies. The productionprocess is called a batch processing system. It begins as soon as management gets orders fromdistributors. These orders are used to schedule production. At the start of each shift, a list ofthe cookies to be made that day is delivered to the person in charge of mixing. That personchecks a master list, which indicates the ngredients needed for each type of cookie, and entersthat information into the computer. The computer then detemines the amount of eachingredient needed, according to the quantity of cookies ordered, and relays that information tostorage silos located outside the plant where the main ingredients (flour, sugar, and cake flour)are stored. The ingredients are automatically sent to giant mixing machmes where theingredients are combined with proper amounts of eggs, water, and flavorings. After theingredients have been mixed, the batter is poured into a cutting machine where it is cut intoindividual cookies. The cookies are then dropped onto a conveyor belt and transported throughone of two ovens. Filled cookies, such as apple, date, and raspbery, require an additional stepfor filling and folding The non-filled cookies are cut on a diagonal rather than round. Thediagonal-cut cookies require less space than straight-cut cookies, and the result is a higher levelof productivity. In addition, the company recently increased the length of each oven by 25 feet,which also increased the rate of production As the cookies emerge from the ovens, they arefed onto spiral cooling racks 20 feet high and 3 feet wide. As the cookies come off the coolingracks, workers place the cookies into boxes manually, removing any broken or deformedcookies in the process The boxes are then wrapped, sealed, and labeled automatically.

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Introduction:
The term Market refers to an exchange of goods and services between the buyer and the…