System Analysis Presentation

System Analysis Presentation:

slides:

Recorded videos:

LoFi Prototypes

LoFi Prototypes

1. home page for order management.

2. check information of an order.

3. Add new Order.

   

4. Edit & delete order.

Three Use Cases

Activity Diagram

Discussion and Interview Agenda

Setting

Objective of interview

   Determine process of making orders and how orders are scheduled.

Data, Time, and Location

October 15, 2013 at 12:00 PM in the restaurant.

User participants

   John Whilser, vice president of the restaurant, Raymond Fong, Service department manager, and Tim Tabasuki, Manager of production

Project Team Participants

   Yan

Interview/ Discussion

1. Who is eligible to make orders?

Waiters and manager.

2. Who is eligible to modify orders?

Waiters and manager.

3. What information must be in an order?

Table number, name of person who made the order, type of order delivery(take out or not?), number of customers of each order, menu names, size of each menu(small, medium, and large), and number of orders of each menu.

4. How do customers respond to waiting time of orders?

customers who have already served some food is more tolerant of delay than those who have nothing on the table. Some customers is likely to cancel those unserved food or just leave if delay is over 20 minutes.

5. What are the expectations for the order sub-system?

A. Order can be made through  mobile devices.

B. Order information can be shared to casher in case customers want to verify what they have eaten when making payment.

C. Order information should contain all the details of any update(add or remove menus after the order is made).

D. the system can inform the waiters when an order is not available due to some reasons (not enough inventory etc.)

E. the system will automatically disable those unavailable menus so that waiters would know the information in advance.

6. Who make the decision to pick which order to product of a list of orders?

Only the chief chef.

7. How to decide the schedule of a set of orders to be produced?

First in first serve strategy. In addition, They group menus from a sequence of orders base on the first one.

8. What constraints  affect the decision of scheduling?

A. order of the incoming food orders.

B. capacity of the oven

C. whether sequence of menu of an order is important or not.

9. What to do if there was unexpected events such as no inventories or defective products.

if there were no inventories, the menu should be disable in the system.

if there were defective products, stop process of all food of the same type of defective products until problem is solved.

10. What are the expectations for the auto scheduling algorithm?

the system can handle the constraint of 8.c above.

orders can be decomposed into suborder for different ovens in the kitchen so that chef would get the right orders.

Follow-Up

Date and time of next meeting or follow-up session

   October 20, 2013, at 12:00 PM

Activity Diagram

Discussion and Interview Agenda

The following is an interview session agenda with follow-up information regarding Restaurant Order Scheduling. 

Discussion and Interview Agenda

Setting
Objective of interview
    Determine process of making orders and how orders are scheduled.

Data, Time, and Location
October 15, 2013 at 12:00 PM in the restaurant.

User participants
    John Whilser, vice president of the restaurant, Raymond Fong, Service department manager, and Tim Tabasuki, Manager of production

Project Team Participants
    Yan

Interview/ Discussion
1. Who is eligible to make orders?
2. Who is eligible to modify orders?
3. What information must be in an order?
4. How do customers respond to waiting time of orders?
5. What are the exceptions for the order sub-system?
6. Who make the decision to pick which order to product of a list of orders?
7. How to decide the schedule of a set of orders to be produced?
8. What constraints  affect the decision of scheduling?
9. What to do if there was unexpected events such as no inventories or defective products.
9. What are the exceptions for the auto scheduling algorithm?

Follow-Up

Date and time of next meeting or follow-up session
    October 20, 2013, at 12:00 PM

Reaching Out

Talking with manger of the restaurant about project "Restaurant Order Scheduling".

1. Self introduction: "Hi, I am Yan, a student from computer science department of Hawaii Pacific University."

2. Project introduction: "I am doing a project of the System Analysis class. For the project, we are looking to help an organization analyze some of its IT issues. Is there any IT issues that we would help?"

3. Investigating issues if the manager accepts my request, otherwise, say "Thank you for your time."

         3.1 Ask current system "How is the current order scheduling procedures working?"

                  3.11 Ask ” what are the order scheduling processes?”

                  3.12 Ask ” how are the processes performed?”

                  3.13 Ask “ what information is required?”

         3.2 Ask issues "What is the problem with the current order scheduling"

         3.3 Ask the expectation for the solution "What is your expectation to the solution?"

        

4. Define Requirements

         4.1 Ask functional requirement “what are the functional requirements, that is, what does the new system must perform. In other words, what tasks is the order scheduling system designed for?”

         4.2  Ask non-functional requirement “Rather than perform required tasks, what other requirements does the system must provide, for example, requirements of performance, integration with other system, reliability, etc..? ”

5. Define Stakeholders: Ask “who are related to the new system if it success, that is, who will be benefit from the system from internal and external perspective?”

6. Ask for contacts for further detailed requirements information including users and stakeholders.

7. "Thanks for your time, see you later!"

The Stakeholders

Stakeholders are those who have interest in the successful implementation of the system (Satzinger, Jackson and Burd 2012). Thus, they are the most important people as information supplier for the analysis and design of the system.
For the system "Open House Route for Multiple Location", the stakeholders include:
1. Customers
2. Agents
3. Managers
4. Corporate partners
5. Navigation providers
6. Map providers

For the system "Restaurant order scheduling", the stakeholders include:
1. All works in the kitchen
2. Managers
3. Staffs from inventory department
4. Food suppliers
5. Works who communicate with customers from  services department
6. Clerks
7. Customers

For the system "ABC Inventory Management System (basic functions)", the stakeholders include:
1. Sale order clerks
2. Marketing, sales, accounting, and financial mangers
3. Manufactures and parts suppliers
4. Warehouse and shipping personnel
5. Customers
6. External shippers
7. Partners
8. Senior executives