Subway Restaurant Process Information Customer enter and go into the first stage, where they select the size and type of bread, meat and cheese. The second stage is the oven where the oven sandwiches get toasted (if ordered by the customer). The customer (and partially-made sandwich) then go to the next stage to add veggies and condiments. Once the sandwich is made, the cashier wraps the sandwich and puts it in a bag. Finally, customers go to the drink machine to get drinks and then leave the system. Each stage has one server (i.e. one worker) and exhibit infinite number of queues. During lunch rush customer arrive at a rate of 32/ hour. Processing times are all triangularly distributed with the following parameters (minutes). Station Bread & Meat Oven Veggies Cashier Drink (Min, Mode, Max) (1, 1.5, 2) (0.5, 1, 1.5) (1, 1.5, 2) (0.5, 1, 1.5) (0.5, 1, 1.5) Based on the data collected from the restaurant, 70% of the customers want their sandwich toasted while the remaining 30% get cold subs. The current operating policy requires that FIFO be maintained throughout the system. Therefore, cold sandwiches should also wait in the queue for the oven. In order words, the current policy does not allow a customer that want a cold sandwich to pass a customer that is waiting for his/ her sandwich to be toasted. The restaurant is open from 08:00am to 10:00pm. The manager of this restaurant has hired you to estimate the utilisation of the servers, expected number of customers in the system and time that customer spend in the system on average. The manager is also interested in evaluating an alternative operating policy that allows passing and would like to perform comparison between the two policies. Hence, as a system analysis, model this system and run a simulation analysis to evaluate these two operating policies. Number of replications = 30 Warmup period = 50