Hossie Burger Week 1
- Submitted by: saslafsky
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- Category: Science
- Date Submitted: 09/18/2011 05:31 AM
- Pages: 2
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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 –
The...
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 –
The...