Question 4 and 5 are based on this case studv: Restaurant name: Sushi XYZ Comparing with ordinary sushi restaurants, which give customers menu and take food order, Sushi XYZ has a conveyor belt going around the ellipsoid service area and thus make the customers pick sushi by themselves. The main differentiating factor of Sushi XYZ is its production-line approach to food preparation and service. Even the customers are included in the production line. The rate at which customers enter the restaurant, remove dishes from the food train, enjoy their meal, and leave the restaurant determines the flow of the delivery process. This "pull" system that originates directly from the customers' inputs gives Sushi XYZ a competitive advantage because it allows the cooks to match the preparation of particular foods to the demand for them, thereby eliminating waste. Sushi XYZ method of food delivery reduces the number of personnel needed to serve customers and this feature represents a competitive advantage. The restaurant has also differentiated itself from most other establishments by offering each of its items at the same price but varying the size of the item according to its cost. This arrangement simplifies the customer-billing procedure and, here again, Sushi XYZ realizes savings in personnel costs. Question 5. Based on the Sushi XYZ restaurant case study, fill in the empty boxes and lines in the following blueprint: (10pt)