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Prepare for Final 1-3. Perfect Pizza wants to install a system to record orders for pizza and calzones. When regular customers call Perfect Pizza on the.

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Presentation on theme: "Prepare for Final 1-3. Perfect Pizza wants to install a system to record orders for pizza and calzones. When regular customers call Perfect Pizza on the."— Presentation transcript:

1 Prepare for Final 1-3. Perfect Pizza wants to install a system to record orders for pizza and calzones. When regular customers call Perfect Pizza on the phone, they are asked their phone number. When the phone number is typed into a computer, the name, address, phone number and last order is displayed. If the name is not found the person will enter the information. Once the order is taken the total including tax and delivery is calculated. Then the order is given to the cook. A receipt is printed. Occasionally, special offers (coupons) are printed so the customer can get a discount. Drivers who make the deliver give the customer a copy of the receipt and coupon. Weekly totals are kept for comparison with last year's performance. 1. Draw a context diagram 2. Draw a level one DFD 3. Draw an ERD and list any assumptions

2 Prepare for Final From the attached invoice draw an ERD Diagram
Order No Customer No: 1234 Name: David Lee Address: 615 S. Quincy City, St, Zip: Hinsdale, IL, 60521 Order Date: 03/12/99 Promise Date: 03/19/99 Order Process Site: 123 New York Product Description Quantity Price ABC Books 456 Cheese Order Allowance Pick up allowance 2% Good customer Invoice Total 45,000

3 Prepare for final A commercial bakery makes many different products (each from several ingredients.) These products include breads, desserts, specialty cakes, and many other baked goods. Ingredients that are used in many products - such as flower, spices, milk - are purchased from several vendors. Sometimes many ingredients are purchased from a single vendor (sometimes in the same order), and other times a single ingredient may be purchased from many vendors. The bakery has commercial customers, such as schools and restaurants, that regularly place orders for several types of baked goods (sometimes in the same order.) Draw a stable ER Diagram. Please draw the entities and their keys. Don't bother indicating non-key attributes. Create additional entities that you need to stabilize or complete the diagram, but don't imagine other entities that are not part of the situation.

4 Fast Food Restaurant Customer Kitchen Fast Food System Manager
Orders Orders status Fast Food System Receipt Orders Manager Delivery Person Delivery info Weekly Sales Customer

5 Fast Food Restaurant Customer Kitchen Manager Delivery Person
Cust info Customer info Customer Cust info Kitchen Cust # Process Cust Call Processed Orders Order info Customer order Confirmation New Cust order Prepare Orders Last Cust order Customer orders Order info Unprocessed orders Order info Calc Bill FInal order Sales Info Manager Gen Rpts Orders ready for delivery Delivery Person Receipt& Coupons Prepare Orders for Delivery

6 Fast Food Restaurant ERD
Order Order # (PK) Phone # (FK) Date Taxes Delivery stat Time entered Time promised Customer Phone # (PK) Name Address info Orders have many items Order Items Item # (PK) Order #(PK) Quantity Customer Makes Orders items one set of attributes has Items Item # (PK) Description Price Ingredients1 Ingredients2 Size Cost Coupon Coupon # (PK) Description Amount Type Coupon/Order Coupon # (PK) Order (PK) in

7 Order Management ERD Order Order # (PK) Cust # (FK) Order Date
Promise Date Order Site Customer Cust # (PK) Name City State Zip Good cust Order Items Item # (PK) Order #(PK) Quantity Customer Makes Orders Orders have many items has has Allowance Order# (PK) Allow # (PK) Amount Items Item # (PK) Description Price Unit of Measure Allowance Allown # (PK) Description Discount % in

8 Bakery ERD Order Order # (PK) Cust # (FK) Order Date Customer
Cust # (PK) Name City State Zip Order Items Order # (PK) Item # (PK) Quantity have Makes has Prod Ingr Prod Id# (PK) Ingr Id# (PK) Ingredients Ingr Id # (PK) Description has Has Product Product #(PK) Description Price Unit of Measure Sup Ing Ingr Id # (PK) Supplier Sup Id # (PK) Provided has

9 1. Store item to store iteme
4. No input to the process 6. Process box # 2. No labels 10. External to external 8. No labels 3. Same data flow different names 5. External to store 7. No labels 12. No labels 9. No data store name 11. Reversing errors with no labels


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