Hossie Burger Week 1

Hoosier Burger

A – The SDLC lifecycle has four phases:
  1. Systems planning and selection
          The restaurant owners want to bring automation for their inventory, point of sale, and have a management information system that allows the to make decisions based on real information.
  2. Systems analysis
          Conduct interviews with owners to identify all the details related to their operations that can some effect on the system to be developed. Find out expected project budget and timeframe.
  3. Systems design
          Research possible point of sales registers that are easy of use for the sales people, can handle the menu the restaurant has, provides the information required by the system, and is within budget.
  4. Systems implementation and operation
          Purchase cash registers with point of sale, and program them as necessary.
          Test new register with a pilot. Verify extraction of data and reporting are working properly.
B – System characteristics:
      Components: storage inventory
      Interrelated components: storage inventory, ticket order
      Boundary: Traffic in area (# of customers), restaurant size
      Purpose: Sell food and produce money
      Environment: Restaurant
      Interfaces: Counter, charge for food
      Input : Stock log
      Output: Inventory control
      Constrains: Registers do not have point of sale information capability
C – Food is delivered in the morning, kept in storage, prepared in the kitchen, sold at counter, and eaten in the dining room.   The subsystems are:
    • Kitchen
Prepare order (based on tickets)
    • Dining room
    • Counter
Receive orders – Create ticket
    • Storage
      Receives perishables - daily
      Receives non-perishables – as needed
      Incoming stock is logged
      Stock log updated nightly
    • Office
      Store paperwork by hand
      Ticket orders reviewed nightly and stock inventory adjusted
D –