Question 6 10 pts You have been hired to do a study of the cooking process at a restaurant. The manager has hired your consulting firm because he has heard that you specialize in work measurement studies. You arrive at the restaurant, and your first task is to observe the steak cooking station. The cooks pretty much stand in one location while cooking but have a lot of hand motion. The process is they reach for a steak, throw it on the grill, reach for the spices, sprinkle the spices on the steaks, turn the steak over at the proper moment, again sprinkle with spices, and finally put on the plate. What is the best methods analysis to use to identify wasted motion and idle time of the chefs cooking steaks? O Flow Diagrams O Activity chart O Process chart O Operations chart