Design a restaurant customer tips expert system. The food quality (F) and service quality (S) are the process variables that can be measured using the indicators, Fe [0%, 100%], Se [0%, 100%). The food quality has three fuzzy sets: high (FH), medium (FM), and low (FL). The service quality has three fuzzy sets: high (SH), medium (SM), and low (SL). The tips level (T) is over Te [5%, 30%], which has four fuzzy sets: very generous (TV), generous (TG), medium (TM), and low (TL). Rule 1: IF (F is high) AND (S is high) THEN (T is very generous). Rule 2: IF (F is medium) AND (S is high) THEN (T is generous). Rule 3: IF (F is medium) AND (S is medium) THEN (Tis medium). Rule 4: IF (F is low) AND (S is low) THEN (T is low). (a) Construct the fuzzy rules graphically. (b) If F = 30% and S = 60%, use max-product operator and centroid defuzzification to approximately determine the tips level. (20 marks) Design a restaurant customer tips expert system. The food quality (F) and service quality (S) are the process variables that can be measured using the indicators, Fe [0%, 100%], Se [0%, 100%). The food quality has three fuzzy sets: high (FH), medium (FM), and low (FL). The service quality has three fuzzy sets: high (SH), medium (SM), and low (SL). The tips level (T) is over Te [5%, 30%], which has four fuzzy sets: very generous (TV), generous (TG), medium (TM), and low (TL). Rule 1: IF (F is high) AND (S is high) THEN (T is very generous). Rule 2: IF (F is medium) AND (S is high) THEN (T is generous). Rule 3: IF (F is medium) AND (S is medium) THEN (Tis medium). Rule 4: IF (F is low) AND (S is low) THEN (T is low). (a) Construct the fuzzy rules graphically. (b) If F = 30% and S = 60%, use max-product operator and centroid defuzzification to approximately determine the tips level. (20 marks)