Systems Concepts In general, systems are described by the following pattern: (1) interrelated parts, (2) processes, and (3) objectives. Operational models of systems also identify inputs and outputs. The dishwashing system of a college cafeteria consists of the following steps. First, students dispose of any waste paper (e.g. napkins) in a trash can; then they file by an opening to the dishwashing area and drop off their trays. Persons 1 and 2 take the trays; rinse the extra food down the disposal; and stack the dishes, glasses, and silverware in heavy-duty plastic racks. These racks slide along a conveyor into the automatic dishwasher. When the racks emerge from the other end of the dishwasher, they contain clean, germ-free items. Person 3 removes the racks and, with Person 4, empties them of clean items; stacking the dishes, silverware, glasses, and trays for future use. The empty racks are returned to the starting position in front of Persons 1 and 2. The following items are associated with this dishwashing system: a. Automatic dishwasher b. Racks to hold the dirty glasses, silverware, and dishes c. Electricity d. Water e. Waste disposal 1. Sinks and sprayers 9. Dish detergent . Gas heater to heat water to 180 degrees Fahrenheit 1. Conveyor belt J. Persons 1, 2, 3, and 4 k. Clean, germ-free dishes 1. Dirty dishes m. Half-eaten dinner n. Aprons Required: 1. What is the objective of the dishwashing system? Scraping uneaten food off dishes into disposal, loading the racks, washing the dishes, and unloading the racks would be considered: 2. Classify the items into one of the following categories: Interrelated parts, Inputs, Outputs. a. Automatic dishwasher b. Racks to hold the dirty glasses, silverware, and dishes c. Electricity d. Water e. Waste disposal t. Sinks and sprayers 9. Dish detergent h. Gas heater to heat water to 180 degrees Fahrenheit I. Conveyor belt 1. Persons 1, 2, 3, and 4 k Clean, germ-free dishes 1. Dirty dishes m. Half-eaten dinner n. Aprons 3. Select the appropriate items under the following categories to form an operational model for the dishwashing system. Inputs: Processes: Output