Prepare a flow chart from the analysis of business processes completed in class concerning serving a customer in a restaurant

Note:

Describe manual processes

The business process diagram should contain at least 9 processes; two decision points and be sectioned between outside the restaurant, the main restaurant area, and the kitchen/store, and include a start and end;

The flow chart should show:

a) at least two documents and follow the movements of at least 3 copies of one of them

b) at least 2 accounting records that will be updated

c) one or more manual files

d) at least one decision

e) several manual processes.

It should also be sectioned between outside the restaurant, the main restaurant area, and the kitchen/store, and include a start and end.

(For full marks for this assignment you should use excel!)

	Outside restaurant	Bar/Eating area/Restaurant	Kitchen
Arrive at restaurant Review menu in window Eat there or find another restaurant Enter restaurant Wait for the host Seated at table Order drinks Drinks order put on tab Drinks served Receive menus Place the order Order recorded on ticket (triplicate) Copy of ticket to kitchen Raw Food taken from inventory and inventory updated Food prepared Server brings food Eat and converse Dessert (yes) no (Order ticket updated) (Dessert served) (Desert eaten) Ask for the check Check prepared Split the bill Leave a tip (yes/no) Tip (given to server?) Pay the check Payment recorded and receipt issued (2 copies at least) Cash receipts list updated Leave	Arrive at restaurant Review menu in window Eat there or find another restaurant Enter restaurant Leave	Wait for the host Seated at table Order drinks Drinks order put on tab Drinks served Receive menus Place the order Order recorded on ticket (triplicate) Server brings food Eat and converse Dessert (yes) no (Order ticket updated) (Dessert served) (Desert eaten) Ask for the check Check prepared Split the bill Leave a tip (yes/no) Tip (given to server?) Pay the check Payment recorded and receipt issued (2 copies at least) Cash receipts list updated	Copy of ticket to kitchen Raw Food taken from inventory and inventory updated Food prepared