A fast-food new restaurant manager wants to study how incoming vehicles have been handled at their drive-through service windov during the evening time between 7 pm and 9 pm. The drive-through service is closed at 9 pm. Customer arrivals are served upon a First In First Out basis and only one vehicle is served at a time. Given the traffic situation at the restaurant location, he has observed that the inter-arrival time between two incoming vehicles can be equally likely any number (real number) between 1 and 5 minutes. Service time for the customer can be equally likely any number (real number) between 1 and 4 minutes depending on the customer's order. Use simulation of 50 customer arrivals at the drive-through service from 7 pm to 9 pm to analyze the service quality at the drive-through window. Insert appropriate formulas/calculations into the light yellow cells within the template below, so your template can be used to re-generate different senarios showing different calculation results automatically. Note that: (1) Denote the start time of the simulation by 0 , representing 7pm, where the drive-through lane is open with no vehicles. So, the arrival time of the first customer at the drive-through window is 0 plus the first inter-arrival time (in munites); (2) The end time of the drive-through service is 120 (i.e., 120 minutes after time 0) which means 9 pm; (3) Although 50 customer arrivals are being simulated, the customers with a arrival time greater than 120 are those arriving after the service window is closed. For these customers, the template should show "n/a" for their "Time to start service", "The length of the waiting line when the customer starts service", "Service time", "Time to finish service" and "The length of the waiting line when the customer finishes service". Clearly, these customers will not be in the waiting line between 7 pm and 9 pm when a customer is placing the order at the drive-through window; (4) The length of the waiting line is the number of customers who have arrived but are waiting to be served behind a customer who is being served