You are the organizer for a sumptuous $4$ course meal for $25$ people to be held in the ballroom of a local hotel with adjoining kitchen. All the supplies you will need are in two trucks sitting outside:

In the first truck: tables, chairs, decorations, china, silverware, napkins

In the second refrigerated truck: all the food ingredients for all four courses $($French onion soup, Wedge Salad, Chicken a la King, and tiramisu$)$ and all the drinks

There are two groups of people ready to help out:

The crew who can load and unload the trucks, set up and tear down all the equipment, serve the food, and clean the ballroom when everything is done.

The cooks who can prepare and cook the food and wash all the dishes.

Create a work breakdown structure that follows the guidelines in class for this event, starting with and ending with a clean ballroom and all the equipment on one of the two trucks.