how to make diagram for this ?

Buffet Table (include diagram in Part B) . . - all food set out by 5:45 Green Tablecloth Keep hot food hot - use chafing dishes Use cards to label food items Use 2 service lines along each side of table Ensure flow at end of service line doesn't flow into dead end Floral arrangement in centre Flow should start with plates > cold hors d'oeuvres > hot food > napkins > cutlery . . . Dessert Table (include diagram in Part B) . Cups / saucers, spoons, dessert forks set up by 5:45 Coffee / tea & squares / fruit out by 6:30