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Rachels Mediterranean Restaurant Group 5 Misu Jang Evan Lurie Joey Ramia TK Thein.

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Presentation on theme: "Rachels Mediterranean Restaurant Group 5 Misu Jang Evan Lurie Joey Ramia TK Thein."— Presentation transcript:

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2 Rachels Mediterranean Restaurant Group 5 Misu Jang Evan Lurie Joey Ramia TK Thein

3 Agenda Background Business Expert Problem Business Values Database Design User Interface Design Demonstration Conclusion

4 Background We created a database for Rachels Mediterranean Restaurant Currently no database system intact in Rachels and instead keep paper based records The database will help us determine employees' performance, how each location is performing along with employees' and locations'

5 Business Expert Joseph Ramia Worked in Rachels during the spring in 2012 Recognized serious disorganization Owner of the restaurant struggled with handling simple information

6 Problem? Only paper based records Difficulties in dealing with location and employee information Major problem: Disorganization Need of proper database!

7 Business values Ease and efficiency in many aspects of business such as… –Performance review –Provide better service to customers –Tracking information and performance Performance review for certain employees Rewards/Discipline Identification of problems at each location Improve the companys image

8 Database Design Four tables –Employees record –Locations –Employees performance –Locations performance We created relationships between the four tables to help us to determine how each individual is performing and assess the performance of each location.

9 User Interface design Switchboard that directs users to Forms, Reports, Help and Exit. Forms Menu –Employees Form –Employees Performance Form –Location Form –Location Performance Form Reports Menu –Averages by Position –Employees by Location –High Performing Employees –Low Performing Employees –High Performing Locations –Low Performing Locations

10 Demonstration ~htetthei/www.acsu.buffalo.edu/ ~htetthei/

11 Our database will enable the owners of the Rachels to determine performance level for each employee and location in order to decide which employees should be promoted or laid off and which location should be shut down. Conclusion

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