Canteen Ordering System – Project 1
Contents
Business Analysis Core Concept Model (BACCM) ................................................................................... 2
1.
Stakeholders ................................................................................................................................... 4
2.
Problem Definition .......................................................................................................................... 5
3.
Advantages and Objectives of the New Canteen Ordering System ................................................ 6
a.
Advantages:................................................................................................................................. 6
b.
Objectives: .................................................................................................................................. 6
4.
Processes Mapping ......................................................................................................................... 7
a.
Existing System............................................................................................................................ 7
b.
Proposed System ........................................................................................................................ 8
5.
Scope ............................................................................................................................................... 9
a.
use case diagram (UML).............................................................................................................. 9
b.
Context Diagram ......................................................................................................................... 9
6.
Main Features ............................................................................................................................... 10
7.
Software Scope ............................................................................................................................. 10
a.
In Scope ..................................................................................................................................... 10
b.
Out of Scope.............................................................................................................................. 11
8.
Activity Diagram for the System ................................................................................................... 12
9.
ER Diagram for the System: .......................................................................................................... 13
10.
Business Requirements: ............................................................................................................ 13
a.
Business Objectives: .................................................................................................................. 13
b.
Functional Requirements: ......................................................................................................... 13
c.
Non-functional Requirements: ................................................................................................. 14
11.
Wireframes ............................................................................................................................... 15
1
a.
Menu Creation .......................................................................................................................... 15
b.
Employee Ordering ................................................................................................................... 15
c.
Employee Order Confirmation .................................................................................................. 16
Business Analysis Core Concept Model (BACCM)
Concept
Scenario Description
Need Problem 1: Employees are experiencing prolonged lunch hours, in
which over 50% of the time is spent waiting in line for food and
getting a table in order to be able to eat.
Problem 2: When ordering, some employees are unable to get their
choice of food due to certain items being out of stock by the time the
employee gets through the line.
Problem 3: Significant quantities of food are wasted due to the
canteen having to throw away items that are not purchased.
Opportunity 1: By making changes to the current process, it could
improve both the quality of employee work life and potentially
increase productivity.
Opportunity 2: The cost of running the canteen can be reduced by
making changes to the current process.
Change Implement an online ordering process that will increase efficiencies
by:
 saving time for employees to get their lunch.
 increasing the chance of employees getting the food items they
prefer.
 improving both the quality of work life and employee
productivity.
 reducing the food wasted in the canteen.
 reducing the cost of running the canteen.
Solution A web-based ordering system created using java will be available to
employees. The ordering system will be able to support a volume of,
at least, 1500 employees ordering with web pages should be light and
render fast.
Employees will easily be able to use the system to view a current
menu, order, and provide feedback.
The canteen will be able to manage and track orders, track various
pieces of data and have items paid for through the company’s payroll
system.
Context The company has around 1500 employees that are catered to by 2
canteens within their office. Each canteen can accommodate around
150 employees at a time. Most employees take their lunch at the same
2
time, which leads to a rush in the canteen during lunch hours
resulting in employees wasting a lot of time waiting for tables to be
vacant.
Value Using an online ordering system for food services will:
 improve both the quality of work life and employee
productivity by saving them time and increasing the chance
that they will get the food items they prefer.
 reduce overall costs of running the canteen by reducing
wasted food and automating portions of the process.
Stakeholder Business Analyst
Internal
 Domain SME
o Payroll Manager
o Canteen Manager
o IT Director/Software Engineer
 Implementation SME
o Trainer
 Project Manager
 Tester
 Operational Support
o IT Department
External
 Supplier
o Food Vendors
 End User
o Canteen Manager
o Menu Manager
o Delivery Boy
o Chef
o Payroll Team
 Sponsor
o Senior Management
 Customer
o Employees
 Regulators
o State and Federal Laws Regarding:
 Payroll
 Food Services
 Human Resources
3
1. Stakeholders
The different levels of stakeholder involvement for the creation and implementation of
the Canteen Ordering System project as described using the RACI model:
Stakeholder
Responsible Accountable Consulted Informed
Business Analyst
R
Payroll Manager
C
(Domain SME)
Canteen Manager
C
(Domain SME)
IT Director/Software Engineer
R
(Domain SME)
Trainer
R
(Implementation SME)
Project Manager
A
Tester
R
IT Department
C
(Operational Support)
Food Vendor
I
(Supplier)
Menu Manager
I
(End User)
Delivery Boy
I
(End User)
Chef
I
(End User)
Payroll Team
I
(End User)
Senior Management
C
(Sponsor)
Employees
I
(Customer)
State and Federal Laws
Regarding:
 Payroll
C
 Food Services
 Human Resources
(Regulators)
4
2. Problem Definition
Problem(s): Employees are experiencing prolonged lunch hours, in which over 50% of
the time is spent waiting in line for food and getting a table in order to be able to eat.
When ordering, some employees are unable to get their choice of food due to certain
items being out of stock by the time the employee gets through the line.
Possible Causes:




Employees:
o Long queues due to 1500 employees taking their lunch at the same time
could contribute to prolonged lunch hours.
Environmental:
o Long queues due to 1500 employees going to lunch in two Canteens that
can only accommodate 150 people at a time could contribute to
prolonged lunch hours.
o Employees being spread across 12 floors with only two Canteens to
access and having to travel to get to them from their workstation could
contribute to prolonged lunch hours.
Process:
o Long queues where a large number of employees who take lunch at the
same time have to order their food in person could contribute to the issue
of employees not getting food items of their choice.
Supplies:
o The Canteen ordering and serving a limited number of supplies when a
large number of employees take lunch at the same time and can only
order their food in person could contribute to the issue of employees not
getting food items of their choice
5
3. Advantages and Objectives of the New Canteen Ordering System
a. Advantages:


The new ordering system will improve both the quality of work life and
employee productivity by saving them time and increasing the chance that they
will get the food items they prefer.
The new ordering system will, also, reduce overall costs of running the canteen
by reducing wasted food and automating portions of the process.
b. Objectives:




Reduce canteen food wastage by a minimum of 30% within 6 months of the first
release of the ordering system.
Reduce canteen operating costs by 15% within 12 months of the first release of
the ordering system.
Increase the average effective work time per employee per day by 30 minutes
within 3 months of the first release of the ordering system.
Operate with less manpower in the canteens by making the ordering process
automated and delivering the food to the employee’s workstation.
6
4. Processes Mapping
a. Existing System
7
b. Proposed System
8
5. Scope
a. use case diagram (UML)
b.
Context Diagram
9
6. Main Features








Web-based ordering system programmed in Java.
o Must be able to support a volume of at least 1500 employees
o Must render be light and render quickly.
o Must have user friendly interface.
Login and Registration
o Allows the appropriate permissions based on job duties.
o Authenticates that they are an active employee.
o Enrolment in salary deduction program during registration process.
Menu Display and Creation
Order Placement
o Will not allow users to order after 11am.
o User can edit order ONLY before checks out.
o User should NOT be able to cancel or edit their order after checking out.
Order Processing
o Inventory/calculation of dishes ordered by users.
o Delivery request available on each individual order.
o Delivery confirmation available on each individual order.
Feedback Submission
Payroll Deductions
o Calculates dishes ordered by each user.
o Interface with payroll system to transfer calculations in order for payroll system
to complete deductions.
o Basic charges/invoice tracking.
Reports
o Calculates number of dishes ordered within a given time period.
o Calculates number of users who logged in and who logged in and ordered within
a given time period.
o Provides an overview of overall employee satisfaction with the new system.
o Calculates sales for each day.
o Calculates total monthly earnings.
o Provides order forecasting.
7. Software Scope
a. In Scope
Feature
Description
Login and Registration
 Users can login to their account
 If new, users can create an account
Menu Display
 Users can view the current menu for the day
Menu Creation
 The Menu Manager can maintain and update menus for
each day
Order Placement
 If before 11am, Users can create an order and submit it
Order Processing
 The Canteen Manager can take inventory of all orders
and assign them to chefs
 The Canteen Manager can indicate that an individual
order is ready for delivery
 The Delivery Boy can view orders that are ready for
delivery
10

Feedback Submission

Payroll Deductions

Reports

The Delivery Boy can indicate that an order has been
delivered
Users can submit feedback about their experience with
they system and overall process
The system can calculate and track payment of orders
per user and submit data to the payroll system for
payroll deductions
The system can calculate and provide manipulated
data in the form of a report for the following items:
o Calculates number of dishes ordered within a
given time period
o Calculates number of users who logged in and
who logged in and ordered within a given time
period
o Provides an overview of overall employee
satisfaction with the new system
o Calculates sales for each day
o Calculates total monthly earnings
o Provides order forecasting
b. Out of Scope
Feature
Ordering Supplies
Edit/Cancellation of
Orders
Outside Delivery
Payments
Order Processing
Canteen Employees
Description
 The system will not be able to integrate with vendor’s
systems to purchase supplies
 The system will not be able to track current supplies
 Once submitted, users will not be able to edit or cancel
orders
 The system can only be used by current employees;
therefore, it will not be able to track and manage
orders from outside of the company
 They system will not be able to track or manage
payments using cash, credit, or debit
 Refunds will also not be available from the system
 Tips for the Canteen staff will not be tracked, managed
or accepted in the system
 Order processing will only be available for Canteen
employees, Users will not have a live tracking of their
order status
 Payroll and schedules for Canteen employees will not
be managed within the system
11
8. Activity Diagram for the System
12
9. ER Diagram for the System:
10. Business Requirements:
a. Business Objectives:

Business objective – 1:
Reduce canteen food wastage by a minimum of 30% within 6 months.
Scale: Value of food thrown away each month by examining the canteen
inventory.
o Previous - 25% wasted
o Must plan for: Less than 15%

Business objective – 2:
Reduce canteen operating costs by 15% within 12 months.

Business objective - 3:
Increase average effective work time by 30 minutes per employee per day,
within 3 months.

Business objective - 4:
By making the ordering process automated and by delivering the food to the
user's workstation, the canteen will be able to operate with lesser manpower.
b. Functional Requirements:

Login and Registration
o Allows the appropriate permissions based on job duties.
13







o Authenticates that they are an active employee.
o Enrolment in salary deduction program during registration process.
Menu Display
Creation of Menu for Display
Order Placement
o Will not allow users to order after 11am.
o User can edit order ONLY before checks out.
o User should NOT be able to cancel or edit their order after checking
out.
Order Processing
o Inventory/calculation of dishes ordered by users.
o Delivery request available on each individual order.
o Delivery confirmation available on each individual order.
Feedback Submission
Payroll Deductions
o Calculates dishes ordered by each user.
o Basic charges/invoice tracking.
Reports
o Calculates number of dishes ordered within a given time period.
o Calculates number of users who logged in and who logged in and
ordered within a given time period.
o Provides an overview of overall employee satisfaction with the new
system.
o Calculates sales for each day.
o Calculates total monthly earnings.
o Provides order forecasting.
c. Non-functional Requirements:







Compatibility/Functionality:
o Must be able to maintain data that is compatible and sharable with the
company’s payroll system.
Maintainability:
o Must be programmed in Java
Performance Efficiency:
o Must be light and render quickly.
Scalability:
o Must be able to support a volume of at least 1500 users at a time.
Security:
o Must only allow current employees to register and utilize the system.
Usability
o Must be self-explanatory and very user friendly.
Compliance
o Must comply with all state and federal laws regarding:
 Payroll
 Food Services
 Human Resources
14
11. Wireframes
a. Menu Creation
b. Employee Ordering
15
c. Employee Order Confirmation
16