To meet the tremendously increased demand brought about by additional flights into the airport, the hospitality company that purchased Zippy Airline Catering decided to re-engineer the preparation process. A conveyor belt was installed and each employee was assigned a single task in the meal preparation. Employees now sat along either side of the conveyor and placed only a single item — meat, potato, or vegetable — on the tray. Essentially, the individual preparation method had been thoroughly converted to a production-line approach. The speed of the conveyor belt had been calculated by the engineers who designed the system. The engineers estimated that the employee would be able to fill a tray with his or her item before it passed beyond reach.