Despite the success that Crispe Cookies has enjoyed in recent years, some operational issues can be improved upon to eventually achieve lean status. In an interview, Mr. Horstmann said that the staff frequently wait around and have conversations while the products are baking in the oven. This is a struggle as the staff are usually so well prepared that they are often bored while the products are baking. Among other wastes that the business experiences, Mr. Horstmann also highlighted that they pre-prepare most of their ingredients so that the baking can commence if there is an increase in demand. However, they often overestimate the demand, which leads to either the pre-prepared ingredients going to waste or the final shelf products that only maintain their freshness for a specific period.
7.1 The methodology of lean production has identified seven common wastes that are present in every process. Discuss one (1) type of common waste present in Crispe Cookies.
7.2 Discuss the costs incurred because of the wastes discussed in Question 7.1.