A specialist gourmet sandwich chain (similar to the Prêt A Manger organization described in Chapter…

A specialist gourmet sandwich chain (similar to the Prêt A Manger organization described in Chapter 1) places orders for the bread and filling materials for its sandwiches the day before they are needed. These materials are delivered early the following day. The shop staff make the sandwiches between 8 and 10 o’clock in the morning. They are displayed in temperature-controlled cabinets and sold throughout the day. Any sandwiches left at the end of the day are given to local charities. What is the P:D ratio for this operation?