As part of a COVID-19 response team, you have to put together a group of volunteers to cook hot meals for 300 health workers at a local hospital. The menu consists of the following items: flavored rice, tomato soup, vegetable salad, chocolate cake, and a bottle of fresh juice. All items except the chocolate cake and the fresh juice will be prepared inside a nearby tent with cooking facilities. For ease of distribution, the prepared meals will be packed in cardboard boxes which will be stored in reusable crates. Construct a flowchart and a process chart for the temporary kitchen. What inputs in terms of materials, human effort, and equipment are involved? Estimate the number of volunteers, food items, and packaging material required for this operation.