Construct BPMN diagram

Question 2 Jack has been operating a Jack Pizza Restaurant business in a HDB shophouse for the last 20 years. Business has been good until the Covid-19 came. The shophouse has a 50 square metres kitchen and a 200 square metres dining area that can seat around 100 customers. There is an order-taker cum cashier, four waitresses, and four cooks. Jack is the overall manager. Every morning before 6 am, Jack and his four cooks would visit the wet market and various other stores to buy ingredients for making the Pizzas. On days when Jack is sick, the four cooks would go without him, but they would have to pay for the purchases first and claim from Jack later, and sometimes, they are not sure what to buy for that day. Once they return to the restaurant, the ingredients are prepared and stored in the refrigerators, waiting for business to open at 11 am. The waitresses usually arrive at the restaurant by 9.30 am and would ensure that the tables and chairs are wiped clean, and that the crockeries are laid out properly on the tables. A customer will usually place his order at the order-taker counter before being seated. A manual carbon copy of the order is than given to the customer. The order-taker then passes the original copy of the order to any available waitress who would then pass it to any cook in the kitchen. When the waitresses are busy, the order-taker may pass it to Jack, or bring it to any cook in kitchen by himself, else it can be stuck at the order-taker counter for some time. When the Pizza is ready, a cook in the kitchen would call out the order number, and any available waitress would go and pick it up and proceed to serve the customer. Sometimes, when the waitresses are busy, some customer would go and pick up the Pizza by themselves. After the meal, customer would make their payment using the carbon copy of the order at the cashier counter, which accepts cash only. At times, a customer may misplace the carbon copy of the order and the cashier would have to retrieve the original copy of the order from the cooks in the kitchen. Whilst customers may arrive at different times, it seems that they tend to leave at the same time, making the check-out queue rather long at times. Based on the above description, construct a BPMN diagram to realistically reflect the workflow at Jack Pizza Restaurant. (a) Appropriate Roles (6 marks) (b) Appropriate Activities (15 marks) (c) c Appropriate Decision Tables (4 marks) (d) Appropriate Process-flow and Data-flow (6 marks) (e) Tidiness and readability of the BPMN diagram (4 marks)