A very popular local restaurant chain (4
stores) wants to contract with your company to develop a Point of Sale system
for their stores. The owners want the
system to track current inventories, prices, quantities to ensure that the
proper quantities of food are ordered at the right times. Not only do the owners wish to use this to
track inventories, but they also want the wait staff to use the system to take
orders at the table, and the kitchen staff to use the system to fill
orders. Finally, they would like the
system to be accessible on the Internet so evening commuters can use the
Internet to enter their order, enter a pick-up time, and their credit card
number so the restaurant can have the order ready when they get to the store.
The
restaurant owners have a few goals for this system. Specifically:
There are four classes of users for the system, each with specific
skills & needs:
1. Managers / Owners: Complete access to system. Buy food items from distributor, track
inventory, track popular food items, etc…
Enter and update prices.
2. Wait staff: Take orders using hand-held device. Quick, easy access to multiple orders. Ability to take exceptions to orders within
specified limits. Must not require
significant amounts of training (ie. intuitive). User need not have more than high-school
education.
3. Kitchen staff: Display orders on multiple stations for
different types of food (hot food, salads, cold foods). Provide ability for orders to be
re-sequenced. Quick access to recipes,
quantities of food remaining, etc…
Assume user has high-school education.
Enter recipes including quantity of food used.
4. General Public: Ability to enter orders with a credit card
number and pick-up time.
At some point
in the future, the restaurant may bring their accounting and tax systems
completely within the POS. The system you are designing must take this into
account.
The Order Process
After the
patrons are seated, a waitress (or waiter) will take their drink orders and
appetizer orders, and bring out drinks.
Next, the dinner order is taken and appetizers are taken out when they
are ready. The dinner order is delivered
once the food is ready. Finally, towards
the end of the meal, the desert order is taken, deserts brought out, and the
check is delivered.
Notes:
·
Orders
can be updated at any time during the meal.
·
A
skilled waitress can attend to 6 tables at the same time and in any order.
Food Preparation
There are two
food preparation areas in the kitchen.
One for hot food, and the second for cold food. Cold food can be prepared within 10 minutes
of delivery to the customer. Hot food
must be delivered as soon as possible after being ready. Food is prepared, generally, first in first
out though if one order will take a while to prepare, other orders can be moved
ahead.
Inventory
Quantities of
all food items are maintained. When an
order is filled, the quantities are decremented based upon the amount of food
in an order (4 oz. sliced beef, 1 potato, etc.…). The restaurant manager must also be able to
independently adjust inventory for food waste.
Web Ordering
Accept orders
on web site for any menu item. Accept
credit card number and telephone number from customer. Allow customer to enter pick-up time. Estimates current kitchen load and inserts
order in the sequence to ensure specified delivery time can be met within 5
minutes.
Features for the Future
While these
features are not planned for initial launch, restaurant management envisions
the system to be updated to provide the following features:
·
Tracking
employee time and payroll.
·
Handle
state taxes with minimal activity by the managers (ideally, print the completed
form, envelope label, and check for manager to sign and mail).
Link the four (and maybe more) stores
for inventories, payroll, work schedules, to facilitate the interchange of
employees, food, and supplies between stores.
1. Product Overview
Product Functions – this is a brief
description of the high level product functions, not a detailed listing.
Give your system a name. Describe
what it does and who will use it. What needs will your system satisfy? How will
it help the users? Outline the most important features of your system.
Project Scope (Answer)
The new offering, “JUST EAT” is a
Point-Of-Sale system for a chain of restaurant stores in XYZ city. The proposed
project shall be undertaken to develop a suite of software applications to
computerize the processes that are being conducted at the four stores of the
restaurant chain in manual manner currently. The software and its corresponding
web interfaces shall be developed and customized in accordance with the needs
of the restaurant stores and to cater to their day-to-day operations. The main
purpose of the software is to make the restaurant’s operations efficient, customer
friendly, fast and profitable.
The scope of the project covers all
the phases that need to be passed through to develop an information system for
the restaurant commencing from the requirement gathering to feasibility study,
system analysis and design, implementation, testing and deployment and
continuing with the maintenance of the software system for the coming times to
come. Any good POS system is essentially able to create new orders and maintain
them along with the management of items in them. Data must be stored in an
efficient relational database so that figures of total sales etc. can be
calculated. Some basic employment management and menu management is expected
from the system. The system become an aid to the management of the restaurant by
providing sales reports showing sales by food category, by each day, or
meal-wise etc.
The “JUST EAT” system must be able to
do what the company is doing currently otherwise and much more. The system must
possess different kinds of interfaces on the basis of who uses it and for what.
The project shall be driven in modules that are aimed in development of
integrated online delivery system, inventory management and control system,
wireless table-side ordering and payment system, real-time alert, in-kitchen
food preparation and load management system, web ordering and customer
notification system equipped with roaming management capabilities and a strong
back office management. With the help of an all-in-one package, the company
must be able to raise its customer base and hence revenue, cut costs and boost
its bottom line.
In addition to the above, the scope
of the project must include the intangible non-functional requirements such as
development of an intuitive, creative yet simple to use application that is
able to perform consistently for all its users. The different users of the
system, managers, customers, waiters, delivery boys, kitchen staff, must be
able to navigate through the system with ease. The different user interfaces
must also be grouped and presented in a manner that all become easy by everyone
irrespective of the level of computer expertise.
2. Managing
Change (New Question)
This
section will contain a plan for managing change during the project including
process for evaluating proposed changes and tracking changes along with
identifying who is responsible for these procedures.
This section
contains the following elements:
This section
will contain a plan for managing change during the project including process
for evaluating proposed changes and tracking changes along with identifying who
is responsible for these procedures.
References
with Harvard style and the number of references not less than four Academic
Articles or books.
The answer
of each question should have about 700 words.
Please make
sure that there is no Plagiarism.
