Monitor Work Operations AT2.1 In Progress . Attempt 3 . Due 26/02/2023 22:59 Jagjeet Singh Q.1 Employed as Hospitality Manager, develop a process map for your restaurant's food preparation and service activities (Use the correct flow chart symbols provided) (See the example provided by you trainer) Ensure your flowchart supports the organisational goals and quality assurances initiatives as set out in the company's policies and procedures The flowchart must address the following issues: . delays and time difficulties (production and staffing) . difficult customer service situations . equipment breakdown or technical failure . staffing levels and Skills Profiles . staff performance (how does each team member perform against task outcomes) . procedural requirements (do processes work)