Read the case study below to answer the following questions.

Happy Munch is a small, privately owned business in Sydneys west. They supply a range of packaged and freshly prepared food and drinks to their customers, and only serve lunch and dinner. Their business has grown rapidly over the COVID-19 pandemic due to the demand for online orders.

The owners, Judy and Colin Webb, currently use Menulog but see an opportunity to have their own system since they are planning to create a Happy Munch franchise business. They have spoken to their bank manager, and the bank is happy to lend them money for the new system. However, they are worried about over-capitalising on the automated system.

Currently, they do not have an automated system for the kitchen. The orders for food to be prepared are noted on a sheet of paper (the Order Sheet) and passed on to the cooks. The cooks responsible for each type of food read the list on a regular basis and go to their work areas to prepare the order. When the order is ready, it is returned to the main counter, where the store manager notifies the delivery person through the Menulog system.

In the new system, the store manager should review the menu on offer each day and update it according to stock availability. Also, they should update the average order completion time for the day based on the staff availability on that day. The cost of each order should be calculated automatically, and the system should keep a record of orders placed (including the time of day the order was placed and the time taken to fill the order). The system should also calculate the estimated order completion time based on the number of orders in the system and the average order completion time. Then, the delivery crew should be asked to confirm their availability for delivery and calculate the delivery order time based on the customer's address. The orders should be then displayed on a screen above the relevant work area (decided upon based on the type of order and refreshed every 10 seconds) in the kitchen, so that each cook can see the details of the orders required to be prepared. When an order is completed, it will then be placed on a tray in a servery hatch. The cook will update the system when the food is ready. At this point, it will be removed from the cooks display. The store manager will update the system when the order is finally handed over to the delivery crew. The delivery crew will update the system when the order is delivered.

The system needs to record employee details and the location of the store in which they work. At this time (that is, during the initial implementation), only the employees names and the work areas they are assigned to will be recorded, and as there is only one store location, no location details will be recorded. To maintain this data, the store manager will need access to a screen that will permit these details to be entered and/or amended as duties are assigned and/or changed. The system should record who the cooks and delivery persons were for a particular order. Reports will be automatically produced every Friday for the store manager, showing a time-based analysis of activities within the shop.

Draw a context diagram for the Happy Munch IS. [10 marks]