Process Mapping - With Microsoft Visio
This project requires you to complete an exercise in business process mapping. You will use the following scenario for your assignment:
You are tasked with modeling the process of customer service for a new restaurant, Chubby Bunny. The process begins with the customer greeted at the door by the host/hostess who checks the "table map" for an open table.
Please note that the restaurant will not accept reservations. If a table is free, then the hostess places a black 'X' over that table to note it is occupied and the customer is seated; otherwise, the customer will be given a handheld beeper to notify them when a table becomes free.
Once seated, the customer will be greeted by a server who will take drink orders. In cases of alcoholic drinks, the drink order will go to the bartender, all other drinks are prepared by the server. Once the server delivers the drinks, the server will take the customer's food orders and take those orders to the kitchen where the cook will prepare the food. As soon as the meal is ready, the server will then take the food back to the customer.
Once customer is finished with their meal, the server will present the customer with a dessert menu. If dessert is ordered, the server will retrieve the dessert from the cooler and deliver it to the customer's table. When the customer has finished eating, the server will deliver the check. The restaurant is trying to save money so it will only take cash payments.
The server will take the payment to the cashier who will take the money and make change if needed. The server will return the receipt and any change back to the customer. Once the table has been vacated by the customer, a busboy (busgirl?) will clear, wash, reset the table and tell the hostess that the table is open. The host/hostess will remove the 'X' from the table on the "table map" to note it as available. As the customer is leaving the restaurant, the host/hostess will ask the customer about their service and say goodbye.
Using Microsoft Visio, illustrate the above process by drawing a cross-functional flowchart (swimlane diagram). Please ensure that all restaurant employees are represented along with all appropriate steps.