Kojima JAPANESE STEAK HOUSE By: Nicolas Morrison, Nguyen Pham, & Angelica Rosales Kojima JAPANESE STEAK HOUSE

Contact Information Address: 11504 Jones Rd. Pearland, TX 77584 Phone: (713) 340-1890 Email: info@kjshouse.com Hours: Mon-Thur: 11:00am– 10:00pm Sat-Sun: 11:00am-10:30pm

About US Kojima Japanese Steak House offers a wide variety of variety of traditional Japanese dishes and sushi. Our vision is to provide high-energy, family-friendly, and value oriented cuisine to satisfied customers. It is our mission to deliver quality, fresh, delicious food.

Business Values Provide highest quality food with highest quality ingredients Enhance customer service quality. Satisfy customer’s needs Encourage repeat visits from loyal customers Increase operation efficiency.

Business Processes Ordering food and drink supplies Track and control costs and inventory. Keep track of customer information. Track and compensate employees for time worked. Track orders as they are placed Create billing, daily sale revenue and food consuming reports.

Issues & Constraints Financial investment is not cheap for new information system. Employee’s behavioral habit  need time and expense to train.

Desired Reports Inventory for Period Orders for Period Bills to Customers Sales reports Breakeven Analysis

Entities Order-Details Customer Orders Products Inventory Employees Invoices Customer Payments Vendors Vendor Payments Order-Details

Minimum required level Entities & Attributes Customers Order Product ID Inventory Employees Invoices Customer Payments Vendor Vendor Payments Order-Details Customer ID Order ID Item ID Employee ID Invoice ID Payment ID Vendor ID Vendor Payment ID Last Name Quantity Name Type Amount Billed Amount Paid Description Vendor Invoice number Quantity Ordered First Name Price Date Billed Date Paid Address Date of Order Units used Balance Order Date City Minimum required level Zip code Amount on hand Telephone

Logical Design Invoices Customer Payments Products Customer Orders 1 makes 1 Customer Payments 1 makes Products 1 m Customer makes m Orders Made of Inventory 1 1 1 requires m Made of 1 m m supplied by m Order Details make 1 1 Makes 1 Vendors Employees 1 Vendor Payment

Physical Design Customer (Customer ID, Last Name, First Name, Address, City, Zip code, Telephone) Orders (Order ID, Quantity, Price, Date of order, Customer ID, Employee ID) Products (Product ID, Item ID, Name, Description, Price, Quantity) Inventory (Item ID, Type, Description, Units Used, Minimum Required Level, Amount on Hand, Vendor ID) Employees (Employee ID, Last Name, First Name, Address, City, Telephone) Invoices (Invoice ID, Order ID, Amount Billed, Date Billed) Customer Payments (Payment ID, Invoice ID, Amount Paid, Date Paid, Balance) Vendors (Vendor ID, Description, Price, Order Date, Address, City, Zip code, Telephone) Vendor Payments (Vendor Payment ID, Vendor ID, Vendor Invoice Number, Amount Paid, Date Paid, Balance) Order-Details (Order ID, Product ID, Quantity Ordered, Price, Date of Order)

Entity Relationship Diagram

Customer Table

Inventory Table

Vendor table

Employee table

Products Table

Order/Invoice Table

Order Details table

Customer addition form

Inventory on hand report

Order query: crab sushi