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University Of Palestine Faculty Of Information Technology.

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Presentation on theme: "University Of Palestine Faculty Of Information Technology."— Presentation transcript:

1 University Of Palestine Faculty Of Information Technology

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3 Balmiera Restaurant Presenter Ahmed I. Deeb Department Of E-Learning Systems Faculty Of Information Technology Monday - 15 December, 2008 I dedicate this report to.. Martyr's soul.. Mr. Mahmoud Rafeek AlFarra who helped us to understand how system analysis should be.. My classmates and all interested.. Everyone helps to complete this work. Press any key to continue…

4 Contents Chapter 1: Primary Study Chapter 2: Project Plan Chapter 3: System Analysis Reference Page Introduction EXIT

5 Introduction  Online restaurant service has become a necessity and is highly affordable, It can easily provide an online services without any mentioned efforts and generate huge profits.  Online service ordering system through internet is very essential as internet is a major tool in bringing potential customers to the restaurant's web site.  The online sale of food has increased 18 times over the last five years from approximately US$3 billion to US$55 billion in the USA alone.

6 Chapter 1 Primary Study Balmiera restaurant

7 Chapter 1: Primary Study  The old IS of Balmiera restaurant system include a few normal computer- based operations, these operations are generally focused on the financial operations.  On the opposite, the services of customers are ordered and delivered traditionally by self presence or by phone.  The Information-gathering and interviews stages results of a wide range of distributed information, these information can be classified into two groups of information:  Descriptions and explanations of the present system.  The future vision of the new restaurant's system. Current System Background

8  The first group of information can be classified as descriptions and explanations of the present system operations and some problems it suffers from, the present system's operations:  Helps the accountant organize and manage restaurant finances  Generate reports by categories  Takes control over the bills  What also information gathered in this period of time, is that the restaurant consists of one manager and about eleven employees divided into three departments which as follows:  Management (Manager only)  Receptions & orders  Cookers and waiter Chapter 1: Primary Study Descriptions and explanations of the present system

9  Current System Disadvantages:  Not allowed to manage multiple accounts of different types.  Enter currencies exchange rates manually, and do the financial math in single currency.  No on-line updates from on-line banks.  Don’t notify when bills should be paid (bills deadline).  No Support of checking, credit cards or debt accounts.  No security enhancement of password protection  No Scheduled backups.  Manually input of orders coming from customers. Chapter 1: Primary Study Descriptions and explanations of the present system Cont.

10 Chapter 1: Primary Study Descriptions and explanations of the present system Cont.  Possible Alternative Solutions:  Download stock quotes from the net.  Do the financial math in multiple currencies and downloads their exchange rates from net.  Download and import information from on-line banks.  Take control over bills and shows when they should be paid.  Scheduled backups without having any experience in accounting.  Automates input of orders coming from online ordering service.

11  The current System UML diagram:  The current system treated by four types of actors as shown in the fig.2.11 (referred to the Project Report pages 12-13):Project Report  Receptionist  Manager  Customer  Kitchen (more details available in the project report page10)  System Request:  After explanations of the old system, now a system request for a new system is needed, which would describe the new IS, (referred to the Project Report pages 14-15). Project Report Chapter 1: Primary Study Descriptions and explanations of the present system Cont.

12 Chapter 2 Project Plan Balmiera restaurant

13 Chapter 2: Project Plan Project Description  The Online service ordering information system is a Web Based Food Ordering Software that is an Integrateble with the existing system without having to replace it.  Customers can quickly, effectively and securely order food online, and make reservations directly from the restaurant's website.  Payments can be made upon food delivery, or in advance, also the system helps build valuable customer information database automatically as orders are placed on the website.

14 Chapter 2: Project Plan Project Features  Increased Income  Lower Labor Costs  Low Advertising Costs  Secure Transactions  No Installation  Easy Setup  Easily Organize Order Menu  Increased Revenue  Broader Customers Reach  Customer Satisfaction (more details available in the project report page20)

15 Chapter 2: Project Plan Project Features Cont.  Some Other features:  Faster Service (No line - No wait)  Always Open  Customer Satisfaction  Increases Revenue  Increases frequency ordering

16 Chapter 3 The Required System Analysis Balmiera restaurant

17 Chapter 3: The Required System Analysis System Procedures  Orders by the World Wild Web:  Login the online service, order your menu, confirm the finance side, commit and submit the order  Orders by the telephone:  The traditional procedure, Order food from the reception employee by phone call.  Orders by self presence:  Another traditional procedure, buy an order ticket from the accountant or the reception employee.

18  The Required System's UML diagram:  The new required IS is treated by six different types of actors as shown in the fig.4.4. (referred to the Project Report pages 21-23):Project Report  Secretary  Receptionist  Manager  Customer  Kitchen  Delivery (more details available in the project report page13) Chapter 3: The Required System Analysis The future vision of the new restaurant's system

19 Chapter 3: The Required System Analysis System DFD  Data Flow diagram:  The Data flow diagram shown in fig illustrates the data exchanged among the system: Reception / Secretary Produce Management report Update Goods sold file Update Inventory file Kitchen Customer Goods sold file Restaurant manger Daily goods sold amount Formatted goods sold data Inventory file Goods Sold Inventory data Daily inventory Depletion amounts Kitchen order Customer order Receipt 4.0 Fig Data Flow diagram ( for more details about the DFD return to the project report page24)

20 Reference Page  Ex-accountant of BALEMIRA restaurant: Mr. Fayed Sa'adi Saleh, Mobile:  Introduction to Systems Analysis & Design:  STATE OF THE ART IN SERVICE DESIGN AND MODELLING:  Other references:

21 UESTIONS Q ?


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