Question: A restaurant is interested in understanding the flow of customers (9 am-9 pm). Customers arrive in restaurant with EXPO(2.4) minutes and first customer arrives at 9:30 am to our restaurant because of the preparation. Customers arrive in parties of 2, 3, 4, or 5 with probabilities 0.4, 0.3, 0.2, or 0.1, respectively (see hint 1). The restaurant is a little bit confused about its specialization, a wide range of courses is available therein. Restaurant managers' long-term observations show that, arriving customers prefer vegetarian, seafood, or meat menu with probabilities of 0.2, 0.3 and 0.5 (see hint 1). Everyday, the restaurant's vegan, seafood, and meat stocks are updated so that they can meet 40 orders. In other words, each day 40 vegetarian, 40 seafood and 40 meat orders can be met. For an arriving party of customers, if the selected food is not available for the group of people, they prefer to eat dessert. For desserts, there is no limit on supply. Net profits of vegan, seafood, meat and dessert are $10, $20, $30, and $10, respectively. The dining area has 50 chairs (see hint 2). The time that it takes to be served (i.e. food preparation) and to eat is triangularly distributed with parameters (24, 29, 34) in minutes. When customers are finished eating, they go to the cashier (a single clerk, see hint 4) to pay their bill. The time that it takes the cashier to process the customers is uniform distributed between 2 and 3 minutes. Simulate 30 days of operation. Collect statistics for queue length, queue time and utilization of the resources for 30 replications. What are average levels of food stocks for those 30 replications (see hint 1)?