Case Study “Implementation of a Restaurant Ordering System”: Main objective of the system is for a waiter using a tablet
Posted: Mon Jun 06, 2022 6:44 pm
Case Study “Implementation of a Restaurant Ordering
System”:
Main objective of the system is for a waiter using a tablet
device to take an order at a table, and then enters it online into
the system. The order is routed to a printer in the appropriate
preparation area: the cold item printer (e.g. if it is
a salad), the hot-item printer (e.g. if it is a
hot sandwich) or the bar printer (e.g. if it is
a drink). A customer’s meal check-listing (bill) the
items ordered, and the respective prices are automatically
generated. This ordering system eliminates the old
three-carbon-copy guest check system as well as any problems caused
by a waiter’s handwriting. When the kitchen runs out of a food
item, the cooks send out an ‘out of stock’ message, which will be
displayed on the dining room terminals when waiters try to order
that item. This gives the waiters faster feedback, enabling them to
give better service to the customers. Other system features aid
management in the planning and control of their restaurant
business. The system provides up-to-the-minute information on the
food items ordered and breaks out percentages showing sales of each
item versus total sales. This helps management plan menus according
to customers’ tastes. The system also compares the weekly sales
totals versus food costs, allowing planning for tighter cost
controls. In addition, whenever an order is voided, the reasons for
the void are keyed in. This may help later in management decisions,
especially if the voids consistently related to food or
service.
Reading the above high-level Information System
Description please prepare:
a. GenericProject Plan, composed of Work Break Down (Task
Diagram) (up to 3 levels), Dependency Diagram and Gantt Diagram
(20%)
b. TheDFD diagram, up to level 2 (20%)
System”:
Main objective of the system is for a waiter using a tablet
device to take an order at a table, and then enters it online into
the system. The order is routed to a printer in the appropriate
preparation area: the cold item printer (e.g. if it is
a salad), the hot-item printer (e.g. if it is a
hot sandwich) or the bar printer (e.g. if it is
a drink). A customer’s meal check-listing (bill) the
items ordered, and the respective prices are automatically
generated. This ordering system eliminates the old
three-carbon-copy guest check system as well as any problems caused
by a waiter’s handwriting. When the kitchen runs out of a food
item, the cooks send out an ‘out of stock’ message, which will be
displayed on the dining room terminals when waiters try to order
that item. This gives the waiters faster feedback, enabling them to
give better service to the customers. Other system features aid
management in the planning and control of their restaurant
business. The system provides up-to-the-minute information on the
food items ordered and breaks out percentages showing sales of each
item versus total sales. This helps management plan menus according
to customers’ tastes. The system also compares the weekly sales
totals versus food costs, allowing planning for tighter cost
controls. In addition, whenever an order is voided, the reasons for
the void are keyed in. This may help later in management decisions,
especially if the voids consistently related to food or
service.
Reading the above high-level Information System
Description please prepare:
a. GenericProject Plan, composed of Work Break Down (Task
Diagram) (up to 3 levels), Dependency Diagram and Gantt Diagram
(20%)
b. TheDFD diagram, up to level 2 (20%)