The manager of a nearby family fast-food establishment is striving to reduce customer service time. The accompanying flowchart illustrates the various stages of sandwich making process. The sequence commences with the processing of meat at Station 1, where 6,000 grams of meat are handled every hour (equivalent to 120 grams per sandwich). Moving to Station 2, employees shred enough vegetables to yield 625 grams per hour (25 grams per sandwich). Station 3 involves baking 32 loaves of bread over four h