Go to a fast-food restaurant or think of the last time you were at one. (First-hand experience is even better). Observe the steps involved in providing a meal to a customer. You will be watching for value-added steps and non-value-added steps. Describe the steps involved with delivering the meal to the customer that you can observe. Describe the "behind-the-scenes" processes that are likely in the restaurant, such as cleaning, stocking, and cooking activities. With your answers for Questions 1 and 2, list the possible activities, materials, and information that you think might be included on a value chain map for the restaurant. Include the steps you can think of (not necessarily only those you can observe). Make a list of the eight wastes as denoted by the acronym DOWNTIME (Defects, Overproduction, Waiting, Not utilizing people to their full potential, Transportation, Inventory, Movement, and Excess processing). Next to each waste category, list at least one possible non-value-added activity that might or might not be in the processes in that restaurant.