Scenario: You are the owner/operator of a curbside lunchtime hotdog stand. Customer options are white or wheat buns, ketchup, yellow mustard, sweet relish and chili topping. You pickup all the condiments and frozen meat and buns every Monday morning from Sams Club.

The lunchtime demand is approximately 120 hotdogs/ hr for 2 hours.

Assignment: Follow the method and symbols presented above as closely as you can to create an M & I Flow chart of the hot dog delivery process. Include potential angry clouds and a fictitious timeline based on experience.