HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY
MECHANICAL ENGINEERING DEPARTMENT
SYSTEM ENGINEERING
o0o
FINAL REPORT OF
SYSTEM ENGINEERING (ME2123)
DESIGN MILK TEA SHOP
Lecturer: Associate professor PhD. Phan Thị Mai Hà
Class: CC01_Group 6
Students:
Order
Full name
Student ID
1
Lê Thúy Hiền
2111202
2
Phạm Thị Thu Thảo
2153809
3
Nguyễn Ngọc Bảo Châu
2153228
4
Hồ Thy Hà Trang
2153906
5
Võ Khánh Minh
2153587
Ho Chi Minh city, September 2022
Acknowledgement
First of all, our team would like to express our deep gratitude to Dr. Phan Thi Mai Ha
for always caring and wholeheartedly guiding our group during the past study and
research process. She helped us have a specific view of the System Engineering subject,
better understand the application of learned knowledge to assess, build and complete a
whole system model. These are definitely important specialized knowledge for us to
apply to real work luggage. My group tried to apply the knowledge taught by her in the
past time to complete the project on "Sweet Ending milktea shop system" as best as
possible, but because we have not clearly comprehent all the contents of the subject so
there are definitely still many shortcomings. We look forward to receiving your
comments and suggestions from the CC01 System Engineering class to learn from and
complete future reports.
Finally, group 06 would like to thank the assistant and professionalism of individuals
in working style during the past time. This is the belief and great motivation for the
team to complete this report. Wishing everyone good health, success and lots of joy in
life.
TP.HCM, 30th of November, 2022
Group 06 – CC01
Summary
The design report "Sweet Ending milktea" includes 5 main chapters: Introduction,
Needs Analysis, Conceptual Design, Preliminary Design and Detailed Design. After
researching and identifying the problems and analyzing the demand for milktea shops
of students, office workers in particular and workers in general, the team planned to
collect data and design for concept, preliminary and final details respectively. The
report has given specific data on the size of demand as well as analysis and design for
the system to meet the set operating and growth goals, besides the group is also
interested in the anthropometric indicators to design a system that is not only physically
adequate for use but also environmentally responsive to increase the performance of all
subsystems of the factory.
The more than 100-page report will go through each content in detail and link each other
through logical requirements in terms of design, and the report also has specific figures,
visual images to help readers. can quickly grasp the design of the whole system.
TABLE OF CONTENTS
CHAPTER 1: SYSTEM INTRODUCTION .................................................................. 1
1.1 System introduction ............................................................................................ 1
1.1.1. Reasons for choosing this system ................................................................... 1
1.1.2. System summary ............................................................................................... 1
1.1.3. The purpose of the system ................................................................................. 1
1.1.4. The process of the system ................................................................................. 2
1.1.5. Components of the system ................................................................................ 2
1.1.6. Attributes of the system..................................................................................... 2
1.1.7. Relationship between components .................................................................... 2
1.2. Environment of the system ................................................................................ 2
1.2.1. Environment of the system ................................................................................ 2
1.2.2. System problem ................................................................................................ 3
CHAPTER 2: NEEDS ANALYSIS ............................................................................... 4
2.1. Identify the stakeholders involved in the system ............................................. 4
2.1.1. Market research ................................................................................................. 4
2.1.2. Stakeholders ...................................................................................................... 5
2.1.3. How to find Stakeholders .................................................................................. 5
2.2. Planning to approach and collect information of Stakeholders ..................... 5
2.2.1. Approach Stakeholders requirements plan ........................................................ 5
2.2.2. Collect information methods ............................................................................. 5
2.3. Conduct questionnaire for Stakeholders .......................................................... 6
2.4. Collecting information from stakeholders and transforming them to
requirements for our system .................................................................................... 7
2.4.1. Customers .......................................................................................................... 7
2.4.2. Suppliers ............................................................................................................ 7
2.4.3. Investors ............................................................................................................ 8
2.4.4. Competitors ....................................................................................................... 8
2.4.5. Staff ................................................................................................................... 8
2.4.6. Policy................................................................................................................. 8
2.5. Determine system’s constraints and environments ......................................... 9
2.5.1. Inner constraints ................................................................................................ 9
2.5.2. Environment’s constraints ................................................................................. 9
2.6. Stakeholder Requirement Document – SRD ................................................... 9
2.7. Feasibility analysis: .......................................................................................... 11
CHAPTER 3: CONCEPTUAL DESIGN ..................................................................... 13
3.1 Operational analysis .......................................................................................... 13
3.2 Functional analysis ............................................................................................ 14
3.3. System design and feasibility analysis ............................................................ 17
3.3.1. Design of system that satisfy the requirements of stakeholders ...................... 17
3.3.2. Feasibility ........................................................................................................ 19
3.3.3. Preferred course of action: ............................................................................... 21
3.4. Risk analysis...................................................................................................... 21
3.5. Life-Cycle. ......................................................................................................... 24
3.5.1. System life-cycle ............................................................................................. 24
3.5.2. System growth ................................................................................................. 24
3.6. Scenarios ........................................................................................................... 25
3.6.1. Daily operating scenario .................................................................................. 25
3.6.2. Operating scenario in holidays or in bad conditions ....................................... 25
3.7. Maintenance and support ................................................................................. 26
3.7.1. Maintain the system at system-level................................................................ 26
3.7.2. Maintain with manager .................................................................................... 27
3.8. Functional Baseline .......................................................................................... 27
3.9. System specification: ........................................................................................ 28
3.10. Technical performance measure (TPM): ..................................................... 29
CHAPTER 4: PRELIMINARY DESIGN .................................................................... 31
4.1. Allocation requirements ................................................................................... 31
4.1.1. Determine subsystems ..................................................................................... 31
4.1.2. Allocation matrix............................................................................................. 31
4.2. Parking lot: ....................................................................................................... 32
4.2.1. System’s requirement ...................................................................................... 32
4.2.2. Operational Analysis ....................................................................................... 33
4.2.3. Functional Analysis ......................................................................................... 33
4.2.4. Feasibility ........................................................................................................ 33
4.2.5. Validation ........................................................................................................ 34
4.3 Storage sub-system ............................................................................................ 35
4.3.1
System requirement...................................................................................... 35
4.3.2 Operational analysis ......................................................................................... 35
4.3.3 Functional analysis ............................................................................................ 36
4.3.4. Feasibility analysis ........................................................................................... 37
4.3.5 Validation ......................................................................................................... 39
4.4. Barista and cashier area .................................................................................. 39
4.4.1. System requirements ........................................................................................ 39
4.4.2. Operational Analysis ....................................................................................... 39
4.4.3. Functional Analysis ......................................................................................... 40
4.4.4. Feasibility ........................................................................................................ 41
4.4.5. Validation ........................................................................................................ 42
4.5. Subsystem sitting area...................................................................................... 44
4.5.1 Operational analysis .......................................................................................... 44
4.5.2 Functional analysis ............................................................................................ 46
4.5.3 Feasibility analysis ............................................................................................ 46
4.5.4 Validation ......................................................................................................... 49
4.6. Restroom ........................................................................................................... 50
4.6.1. System requirement .......................................................................................... 50
4.6.2. Operational Analysis ....................................................................................... 50
4.6.3. Functional Analysis ......................................................................................... 51
4.6.4. Feasibility ........................................................................................................ 51
4.6.5. Validation ........................................................................................................ 52
4.7 Allocated baseline .............................................................................................. 52
CHAPTER 5: DETAIL DESIGN ................................................................................. 53
5.1. Design for operation ......................................................................................... 53
5.1.1.1. Equipments: .................................................................................................. 53
5.1.2. Design for staffs: .............................................................................................. 53
5.1.1.2. Furniture: ...................................................................................................... 53
5.2. Design for maintenance: ................................................................................... 54
5.2.1. Facilities maintenance: .................................................................................... 54
5.2.2. Staffs maintenance: ......................................................................................... 56
5.3. Design for reliability ......................................................................................... 56
5.4 Design for Social ................................................................................................ 58
5.5. Design for production ...................................................................................... 59
5.5.1. Plan to build and exploit the system ................................................................ 59
5.5.2. Detail plan in year 0 ........................................................................................ 60
5.5.2.1. Plan for purchasing building material and constructing service: ........... 61
5.5.2.2. Plan for staffs:........................................................................................ 62
5.5.2.3. Plan for marketing: ................................................................................ 63
5.5.2.4. Documents making and cost: ................................................................. 64
5.6 Design for economy ........................................................................................... 64
5.6.1 Revenue ............................................................................................................ 64
5.6.2 Investment ........................................................................................................ 65
5.6.3 Operation cost................................................................................................... 65
5.6.4 Depreciation ..................................................................................................... 65
5.6.5 Tax.................................................................................................................... 65
5.6.6 Cashflows ......................................................................................................... 65
5.7. Product Baseline ............................................................................................... 66
5.8 Layout of our system ......................................................................................... 67
CHAPTER 6: CONCLUSIONS ................................................................................... 75
6. 1 Conclusion ......................................................................................................... 75
TABLE OF FIGURES
Figure 1: Approach Stakeholders requirements plan ...................................................... 5
Figure 2 Flow of operation ............................................................................................ 13
Figure 3: Decomposition diagram ................................................................................. 16
Figure 4: Prefered course of action ............................................................................... 21
Figure 5: Classify risk according to their probability and consequence........................ 22
Figure 6: Parking lot Operational Flow......................................................................... 33
Figure 7: Storage operational Flow ............................................................................... 35
Figure 8: Barista and cashier operation flow................................................................. 39
Figure 9: Decomposing the subsystem into components .............................................. 45
Figure 10:The operation flow of sitting area ................................................................. 46
Figure 11: Restroom Operational Flow ......................................................................... 50
Figure 12: Maintenance process.................................................................................... 54
Figure 13 Subsystem Barista reliability ........................................................................ 56
Figure 14: Design for production plan .......................................................................... 59
Figure 15 Logo of our system ....................................................................................... 67
Figure 16 Menu of our system ...................................................................................... 68
Figure 17 Top down 2D view ....................................................................................... 69
Figure 18 Top down 3D view ....................................................................................... 70
Figure 19 Storage .......................................................................................................... 71
Figure 20 Barista and cashire ........................................................................................ 71
Figure 21 Sitting area (1) .............................................................................................. 72
Figure 22 Sitting area (2) .............................................................................................. 72
Figure 23 Sitting area (3) .............................................................................................. 73
Figure 24 Toilet ............................................................................................................. 73
Figure 25 Parking lot ..................................................................................................... 74
Figure 26: Calculation of total revenue in 5 years ........................................................ 90
Figure 27: Calculation of total investment .................................................................... 90
Figure 28: Calculation of total cost in 1st year ............................................................. 90
Figure 29: Calculation of total depriciation value in 1st year ....................................... 91
Figure 30: Cashflows in 5 years .................................................................................... 91
Figure 31: Team assessment of Hiền, Châu, Thảo ...................................................... 100
Figure 32 Team assessment of Minh, Trang ............................................................... 100
LIST OF TABLES
Table 1 Stakeholder Requirement Document ................................................................. 9
Table 2 Feasibility analysis for system ......................................................................... 11
Table 3 Functional Analysis in conceptual design ........................................................ 14
Table 4 Design requirements......................................................................................... 16
Table 5 System design according to the requirements of stakeholders ......................... 17
Table 6 Feasibility analysis in conceptual desgin ......................................................... 19
Table 7 Risk management ............................................................................................. 23
Table 8 Functional Baseline .......................................................................................... 27
Table 9 System specification......................................................................................... 28
Table 10 Technical performance measure (TPM) ......................................................... 30
Table 11 Allocation matrix ........................................................................................... 31
Table 12 Trade-off analysis for parking lot................................................................... 34
Table 13 Trade-off analysis for shelves ........................................................................ 37
Table 14 Trade-off analysis for cameras ....................................................................... 38
Table 15 Trade-off analysis for fire protection equipment ........................................... 38
Table 16 Trade-off analysis for payment method ......................................................... 41
Table 17 Trade-off analysis for serving method ........................................................... 41
Table 18 Validation for barista and cashier area ........................................................... 42
Table 19 Trade-off analysis for lights ........................................................................... 47
Table 20 Trade-off analysis for temperature ................................................................. 48
Table 21 Trade-off analysis for cleaning ...................................................................... 48
Table 22 Calculate area for tables and chairs ................................................................ 49
Table 23 Trade-off analysis for waiting line ................................................................. 51
Table 24 Design for staff schedule................................................................................ 53
Table 25 Equipment maintenance ................................................................................. 55
Table 26 Determine the MTBF of each element ........................................................... 57
Table 27 Expected cost for observe and rate system’s reliability ................................. 58
Table 28 Expected cost for Social Design .................................................................... 59
Table 29 Diagram of implementation plan in years of the system ................................ 60
Table 30 Plan for purchasing building material and constructing service .................... 61
Table 31 Training staff cost .......................................................................................... 63
Table 32 Marketing Cost ............................................................................................... 63
Table 33 Business license ............................................................................................. 64
Table 34 Product Baseline ............................................................................................ 66
Table 35. Equipmnet information (5.5.1.1) ................................................................... 80
Table 36. Furniture Information (5.1.1.2) ..................................................................... 83
Table 37 Equipment maintenance (5.2.1) ..................................................................... 86
Table 38 Expected cost for observe and rate system’s reliability (5.3) ......................... 87
Table 39 Expected cost for Social Design (5.4) ............................................................ 87
Table 40 Plan for purchasing building material and constructing service (5.5.2.1) ...... 88
Table 41 Training staff cost (5.5.2.2) ............................................................................ 88
Table 42 Marketing Cost (5.5.2.3) ................................................................................ 89
Table 43 Business license (5.5.2.4) ............................................................................... 89
CHAPTER 1: SYSTEM INTRODUCTION
1.1 System introduction
1.1.1. Reasons for choosing this system
Around 2002, many local vendors first tried to make a Taiwanese milk tea with tapioca
pearls, since then, this market has grown significantly and this passively motivated the
global brands of milk tea to open stores in Vietnam, especially Ho Chi Minh city.
Moreover, according to the report of Momentum Works and qlub, in the year of 2021,
South - East Asia spent 3,66 billion USD for milk tea in which Vietnam contributed up
to 362 millions USD (around 8500 billion VND). Therefore, this market is very
potential and worth investing in. However, most of the current milk tea stores are
designed in a way which is not suitable for studying, although most of the customers in
Vietnam are students. As our team can find the strengths and weaknesses of this market,
we decided to design the system Sweet Endings milk tea store.
1.1.2. System summary
Milk tea is a very delicious drink and it is also convenient for people to drink as it can
change the toppings and the flavor of it. Moreover, it will help people relax after long
hours of studying or working. This milk tea system:
•
Use fresh and clean materials
•
Offer to customer a variety of milk tea types with a wide range of toppings
•
Do not use food from unclear source
•
Provide a suitable environment for customers to work or study
•
Make customers feel comfortable to work, studying in our milk tea store
Staccato system
The Staccato milk tea store is a system that sells products both at the store and take
away
1.1.3. The purpose of the system
•
Customers target: People who live in Ho Chi Minh city and Thu Duc city,
especially students of University of Technology and Education that need a
suitable place to study and work
•
Market segmentation: Middle income
•
Provide a wide range of drinks, especially milk tea for students to consume with
a reasonable price for them
•
Become prestigious brand for providing a working/ studying place with drinks
that the consumers prioritize
•
Satisfy the need of working/ studying space of many students in Ho Chi Minh
city and Thu Duc city currently
•
Always determine the problems and improve the quality of services and products
of the system
1
1.1.4. The process of the system
In order to satisfy the need of the customers, we have to determine the input, process
and output
Input: Fresh and clean materials, money, information about the recipe of drinks,
knowledge about business law, data of orders
Process: Import the materials, prepare the ingredients, making products, sell products,
clean
Output: Drinks which are safe for consumption, comfortable place for studying/
working
1.1.5. Components of the system
The system is divided into 3 components:
•
Structural components: parking lot, storage,
conditioners, tables, chairs, etc ...
•
Operating components: equipment for making products, electricity system, water
system, computers, POS system, etc …
•
Flow components: Orders, electricity, water, data about customers, stakeholders,
etc …
containers,
freezers,
air
1.1.6. Attributes of the system
Location: Thu Duc city near the University of Technology and Education
Dimension: 55 m2
Working hour: 8h - 22h from Monday to Sunday
Product price range: 20.000 VND - 50.000 VND
Investment: 600,000,000 VND
1.1.7. Relationship between components
Storage area, toilet area, Kitchen area and aisle. The information system manages the
number of employees going to work, managing the quantity of imported goods, the
number of sales orders per day
1.2. Environment of the system
1.2.1. Environment of the system
As our system allows information, energy, and matter to cross its boundaries; interact
with their environment (plants, ecological systems, and business organizations),
therefore, our system is an open system. The environment of this system are:
•
Data about the needs of the customers, orders, price range of our menu, staff, etc
…
•
Equipment in making products, selling products, tables, chairs, air conditioners,
etc …
•
Electricity, water, internet, information system, etc …
2
1.2.2. System problem
•
The dimension of the store is only 55m2, therefore, the layout of the facility has
to be optimized in order to maximize the capacity of the store.
•
All the materials have to be clean and fresh, so that the products can be made in
the best quality
•
The facilities should be maintained gradually to keep the quality of it in the best
condition
•
As this market has a lot of competitors, therefore, we have to conduct research
in order to determine a exact issues and solutions
3
CHAPTER 2: NEEDS ANALYSIS
2.1. Identify the stakeholders involved in the system
2.1.1. Market research
2.1.1.1 Milk tea market in Vietnam in 2021, 2022
It can be said that milk tea was introduced to Vietnam 10 years ago, but it actually
exploded in 2013 and has continuously grown up until now. In the period of 2018-2021,
the percentage of budget for expenses of Vietnamese households used for food and
drink is 20.5%, reaching 40 billion USD in 2021 (Business Monitor International Ltd).
In Vietnam, according to the data, Vietnamese spend about 362 million USD
(approximate 8400 billion VND) for milk tea in a year (from Momentum Works).
Following this report, the revenue of the milk tea industry of Vietnam has reached the
top 3 in the region, just behind the top 2 markets which were Indonesia and Thailand
with respectively 1.6 billion USD and 749 million USD in 2021.
In general, F&B's three-year compound annual growth rate (CAGR) will remain stable
at 23% & 14%, respectively. And according to market research company Euromonitor,
Vietnam's milk tea market has an annual growth rate of about 20%.
Students are the most interested in milk tea with 73.2%. There is also a group of
customers such as office workers, bankers (17.2%), other groups such as freelancers,
restaurant workers accounting for nearly 10%. This also corresponds to the age of the
customers. Users under 25 years old and 25-29 years old account for 42.8% and 46.6%,
respectively. The age group 30 years and older did not have a significant effect.
2.1.1.2 The level of competition in the milk tea market
Because the milk tea market in Vietnam is dramatically growing, the level of
competition in this market is also extremely tough, especially in the big cities such as
Ho Chi Minh city or Ha Noi.
According to the lifestyle of people nowadays, “Healthy diet” has become a trend that
many people aim for. To cater to customers who want healthier drinks, brands are also
4
offering more health-focused products like fresh fruit teas, as well as customizable
amounts of sugar and ice but still have an affordable and competitive price. Brands that
can capture this situation will have a better chance of competing.
2.1.2. Stakeholders
- Customers: customers directly experience the product.
- Competitors: other brands that have a similar layout and price in the area.
- Investors: 5 members of team 6.
- Users: managers, staff.
- Suppliers: ingredients, equipment, flat, electricity, water, design company.
- Government: license
2.1.3. How to find Stakeholders
- Customers: make some marketing campaigns to attract them such as sales off, special
events, accumulate points to redeem gifts; choose the location near schools, universities,
residential areas to approach more customers.
- Competitors: do some research by considering customers’ experience when using their
service.
- Investors: raise money from members.
- Users: recruit through CV on social media.
- Suppliers: do some research on google to find their information to contact.
2.2. Planning to approach and collect information of Stakeholders
2.2.1. Approach Stakeholders requirements plan
Figure 1: Approach Stakeholders requirements plan
2.2.2. Collect information methods
•
Professional solution: collect information from experts in inspecting,
evaluating a product, service, event or a practical problem. This method collects
different information from a group of experts, cross-checking at the same time
to guarantee an objective perspective to a problem. In studying the market,
collecting information using this technique enables us to know more in detail
about a specific field or product.(preferable to studying investors, landlords,..)
•
Comparative method: compare many related subjects to clarify the advantages
and disadvantages of the targeted object, and from then build up clear and
accordant strategy (preferable to studying competitors)
5
•
Observation method: directly inspect and collect data, resources about the
situation of the construction area, the traffic flows, the surrounding
environment,..to help with making detailed plans. The observed information is
only partially accurate and from an outside perspective, it does not include
insightful works, activities and crucial events. Nevertheless, these data are
restricted by the characteristic of a specific time and place that the information
was collected. (preferable to studying competitors, suppliers and customers)
•
Literature review
method:
collect theoretical information or
acknowledged research related to the objects that are currently in studying,
calculating. In this method, we will have to find a collection of reliable sources
and analyze them for our own demands. (preferable to studying competitors,
investors and legal issues)
2.3. Conduct questionnaire for Stakeholders
Table: Information needed from stakeholders
No Stakeholders
1
2
Customers
Suppliers
Approach
Survey
Information needed
- Age range
(Conduct online survey to
reach many people easily)
- Customer’s need about layout
Phone call, meet directly
- Supplier’s locations, price
range, frequency of materials
distribution.
- About menu, price range,
number of drinks
- Frequency and time going to a
milk tea shop
- Material’s safety certificate,
origin.
3
Investor
Conduct meeting
- Budget, time for repayment,
profit per month, additional
funds if needed.
4
Competitors
Pretend to be customers and
observe competitor’s
systems.
- Product: price range, types of
goods
-Staff: Wages, quantity
- Renting cost
- Material supplier
5
Staff
Collect information online
- Working hours, wages, working
condition
6
- Experience in this field
- Want a long-term or short-term
job
Through conducting surveys with questionnaires below, we have collected the data. We
have put all the detailed data in the appendix
Survey for customers:
For customer data, we have conducted a survey for students who are studying at nearby
schools and universities. We have estimated that there would be around 2000 students,
so we have taken 25 samples for our data. In order to reach as many people as possible,
we have conducted this survey in Vietnamese language.
What is your age-group?
What do you do when you come to the milktea shop?
How often do you go to the milktea shop (per week)?
What time of the day do you go to the milktea shop?
What is your expected price of a product?
What type of drinks do you want to be included on the menu?
Would you like a quiet space or a vibrant space?
Which one do you prefer, indoor or outdoor space?
2.4. Collecting information from stakeholders and transforming them to
requirements for our system:
2.4.1. Customers
About layout: Most customers would prefer quiet, indoor space with soft music suitable
for working and studying.
About product: From a survey, we have found out that most customers would want 1530 types of drink, the price of each drink would be around 20,000 VND to 50,000 VND.
The types of drink would be ice blended, milktea, fruit tea, coffee, juice, yogurt.
About frequency and time: Customers usually go to milktea shop twice a week, in the
afternoon.
2.4.2. Suppliers:
We have 2 suppliers for 2 types of goods, one for cups, and the other one will supply
raw materials for beverages.
Materials supplier:
Kupcakeshop
Location: 69 Hàn Thuyên, phường Bình Thọ, thành phố Thủ Đức, TPHCM
Prices: from 9.000 to 300.000 VNĐ
Capacity: Vary from 200gr to 2.5kg
Time to distribution: Always available (1 to 3 days to restock and deliver)
7
Origin: Import direct from company
Certificate of food license and safety: guarantee
Cups supplier:
CÔNG TY TNHH KINH DOANH THƯƠNG MẠI CHẤN THIÊN
Location: 67/9 Đường 38, P Hiệp Bình Chánh, Quận Thủ Đức,TP HCM
Prices: 200.000 - 300.000 VNĐ per 20-30 cups (Decor and Manufacture)
Delivery cost: Freeship for over 1.000.000 VNĐ in HCMC
Apply delivery cost (10k per 100 products) for less than 1.000.000 VNĐ in HCMC
Capacity: Always available
Time to distribution: 4-6 days from order days
2.4.3. Investors:
Budget: We will have 5 investors, each will invest the approximately same amount of
money. The total budget would be 500.000.000 VND
Time for repayment: The minimum required time for repayment is 1 year, and
maximum for repay time is 5 years.
Profit: Most of our investors would want a monthly profit around 30,000,000 VND to
70,000,000 VND.
Additional funds: If our system needs some extra funds for cases such as cover for loss
of income, buying equipment for replacing broken ones, etc, investors would be ready
to invest some extra money.
2.4.4. Competitors:
L’espoir coffee - 35 Chu Mạnh Trinh, p.Bình Thọ, TP Thủ Đức, TPHCM
About product: By observing, we have concluded that their product price is in the range
35,000 to 50,000. Their menu has 21 types of drinks.
About staff: They have 4 staff who work part time there for a salary of 22,000 VND per hour.
Renting cost: 20,000,000 VND per month
Material supplier: Import raw materials from Korea
2.4.5. Staff:
Working hours: Work per shift for 4-6 hours, work from morning to afternoon
Wages: 20,000 VND per hour
Working condition: Friendly working environment
Most of the staff do not have experience, prefer to work for 1 or 2 years.
2.4.6. Policy
Government requirement:
Acquire business license
Have food safety certification
Pay taxes in time
8
2.5. Determine system’s constraints and environments
The system has 2 types of constraints: outer constraints (from environment and
investors) and inner constraints (from the system itself).
2.5.1. Inner constraints
•
Lack of initial investment
•
Schedule: from 8am to 10pm everyday even holiday (except Tet Holiday)
•
Input: Raw material and ingredients, the fulfillment of equipment, young,
dynamic and enthusiastic employees, efficiency in system ground capacity,...
•
Output: Prepared drinks according to customers’ orders with an appropriate time
and price.
•
Delivery and inventory policies in order to guarantee ingredients’ quality
•
•
Ensure all equipments and employees efficiency
Regulations on ensuring safety and hygiene
2.5.2. Environment’s constraints
•
Legally binding: food hygiene and safety certificate, business license, paper
quality assurance of supply sources, types of labor contracts, business contracts...
•
Build a clear order’s management system between our system and suppliers
•
Constantly having to update trends, information, new technologies from other
competitors
2.6. Stakeholder Requirement Document – SRD
After determine stakeholders, conduct surveys and convert into system requirement as
well as feasibility analysis, we conclude our final system’s information and
requirement:
Table 1 Stakeholder Requirement Document
Stakeholders
1
Customer
Information
•
About 9000 people have
possibility to consume
milk tea everyday
•
Willing to pay for 20-50k
products
•
Customer age-group:
from under 18 to 24
•
Often arrive in the
afternoon
Requirement
•
Have ability to serve 390-600
customers per day
•
Price: 20-45k VND
•
Have a particular concern in
the ingredients of the product
and the decoration of drinks
•
Have an appropriate recipe to
adapt with customers’ favor
9
2
3
4
Staff
Supplier
Investor
5 Government
•
Mostly want to find a
quiet space to study
•
Salary:20-30k/hour
•
No experiences
•
Require extra expenses
•
Require instruction and
training
•
Provide guaranteed
standard and quantity
•
Reasonable and stable
price
•
Pay in full and on time
•
Correct execution of the
contract
•
High profits
•
Low risk
•
Stable operation
•
Low capital investment
and operating costs
•
Applying technological
progress to obtain optimal
system
•
Legitimate business
•
Have a business license
•
Pay taxes in full
•
Eco-friendly system
•
Have an acceptable minimum
salary, compared to the
average salary in the market
•
Insurance, holidays,
allowances, bonuses. Have a
place to rest
•
Fully provided with
documents to prove the origin
of raw materials
•
Fully and on time supply of
raw materials as committed
•
Get real-time shipping
information
•
The project is completed in 34 months of design, 1-2
months of construction
•
Payback after a period of 2
years.
•
Pay CIT every month
according to state regulations
•
Complete registration of all
types of permits before
construction
•
Carry out regular cleaning to
ensure a non-polluting
working environment
•
Ensure food safety; quality
inspection of the city's health
department
10
6
Competitor
•
Fair competition,
reasonable prices
•
Having a reasonable strategy
in terms of price and product
quality
•
Marketing strategy, attracts
customers to the system
2.7. Feasibility analysis:
Table 2 Feasibility analysis for system
Operation
Requirement
Ability
Possibility
(Yes/No)
Venue
Marketing
Production
Serving
-Professional and friendly
environment
- Signs with rules are
hanged around
- Guarantee up-standard
safety and cleanness
- Separated sections to
specialize each function
- Widely promoted
campaign to potential and
targeted customers
- Facebook fanpage for
promoting, using trends to
attract the public's eyes.
- Promotion plan to
maximize the revenue
- Monthly discounts or
special promotions to
attract customers.
- The process is qualified
for Food hygiene and
safety
- Standardize the process
and train the staff
carefully
- Delicious and
intoxicated food and
drinks.
-Make sure ingredients,
equipments are cleaned
and well-prepared
- Professional and
dedicated staffs
- Strictly recruiting and
training in working skill
and for common, special,
or urgent situations.
- Friendly and enthusiasts
attitude toward customers
Yes
Yes
Yes
Yes
- Monthly evaluation to
gaurantee the quality of
staffs
11
Storing
- Making sure the quality
and quantity of the goods
are in control and
expectation.
- Check, count and record
the goods carefully when
receiving, preserving and
using.
Yes
- Keep the storage area
clean and in good
condition
Payment
- Different payment ways - Enable paying in cash, by Yes
with high accuracy and cards or through e-banking
fast
( momo, VNPAY,..)
- Make sure to check the
bills and give them to
customers
Procurement
- Quality ingredients and - Buy from reliable Yes
facilities with reasonable suppliers and maintain
prices
good and long contracts.
Discuss in detail the
quantity, the receiving
time and frequency in the
contract.
Information
network
- Store and organize
information about
customers, goods,
stakeholders clearly and
efficiently
- Using a POS system to Yes
control and automatically
change and calculate data..
12
CHAPTER 3: CONCEPTUAL DESIGN
3.1 Operational analysis
From the Stakeholders requirement that we have collected from the Need analysis, those
information will be transform into the System requirement:
-
The investment is 600,000,000 VND.
- The system is planned, located, designed, started construction and searched for a
system of machinery and facilities from the end of 2022 and is expected to be
completed and launched products around June 2022.
- Life-cycle of the system is 5 years. In the first 4 years, this system is designed to
work well, the last year will be the time for maintenance.
- The capacity of the first year: 3200 liters (about 25,600). The annual growth rate
is 10%.
- The product: tea, milktea, ice-blended, yogurt.
- The market is heading to: Thu Duc city
-
Competitive strategy: competition based on the difference of products’ taste
which have unique recipes, the working space and also the affordable price for
customers.
Figure 2 Flow of operation
The operational process of the system is based on the synthesis of stakeholders
requirements:
1) Welcome customer: This step is to welcome the customers when they enter our system.
2) Taking orders: this step is to count the number of products and to identify the types of
products that the customers want to buy.
13
3) Receive payment: this step is to receive customers’ money after taking their orders.
4) Making drinks: this step is to prepare for the customers’ orders by using different
ingredients to make several kinds of drink.
5) Serve customers: this step is to bring drinks to customers’ table or have customers take
it themselves
6) Cleaning: this step is to clean the table and the surrounding areas after customers leave.
7) Purchase facilities: purchase tables, chairs, decorations ( plants, frames, etc),
ingredients, materials.
8) Arrange the shop: place everything in reasonable order and decorate the shop
9) Storage: store the ingredients in the fridge or in a storage in categories
10) Prepare ingredients: check the bought ingredients and do some preparation so that they
can be ready to use.
11) Purchase ingredients and gadgets: find suppliers, contact and make order
3.2 Functional analysis
The design process has to be orientated based on the demand survey result of Stakeholders
to specify the function of the system and notice the criteria that can impact the system.
Table 3 Functional Analysis in conceptual design
Stakeholders
Investors
Information of
Stakeholders
- Total investment: 600
millions VND
- Total time for designing
and constructing: 8
months.
- Payback period: 1-5 years
from the opening.
Requirement for System
- Logical design, efficient operation.
take advantage of available
resources to save design and
operation costs.
- Have good marketing strategy and
service.
Customers - Main target customers are
students in local high
schools (about 9000).
- Production is guaranteed to meet
customer demand at different
times (such as peak hour).
- Customers age-group: 1824
- Maintain a suitable price to meet
customers’ budget (20-50k).
- Layout of the space is
suitable for studying and
working.
- Provide good quality products to
attract more customers.
14
- The place should have soft - Design an appropriate space for
music in lieu of pop or rock
studying and working.
music.
- The price of the product
should be affordable
(20,000 VND 50,000VND).
- Need a parking lot at the
shop.
Suppliers
- Want to provide materials
at a good price.
- Have careful consideration on the
long-term contract.
- Long-term contract.
- Design a suitable schedule for
delivery.
- Follow the terms of the contract.
Staffs
- Have attractive salary (>=
22,500 VND/h)
- Design a nice environment for
working.
- Flexible work-time.
- Require staff to go to work ontime.
- Provide a good
environment to work.
- Have good welfare.
- Provide some training for those
who do not have experience.
- Nice manager who
understand their staffs
Government - Legitimate business
- Comply with the laws.
- Have a business license
- Ensure food safety and hygiene.
- Pay taxes in full
- Get advice on how to solve the
problem, legal issues, instructions
to solve the paperwork for the
system.
- Eco-friendly system
After orientating the design based on Stakeholders requirements, we continue to make
decomposition diagram:
15
Figure 3: Decomposition diagram
The system consists of 4 main functions including: Buy materials, storage, sell
product, serve.
From the main functions after the decay and the custom design orientation table
stakeholders, the team continues to assign design requirements to system functions
system as follows:
Table 4 Design requirements
Function
Buy
materials
Function requirement
Formation of supplier selection and evaluation criteria:
- Find supplier information: Prioritize suppliers whose location is near
our system.
- Contact: Prefer face-to-face meeting than calling or texting
- Deal price: Follow the win-win rule, utilize the price of materials but
still contain the good quality.
- Import & delivery: Prioritize suppliers who contain delivery service.
16
Storage
- Measuring: measure the weight of materials, categorize them into
different kinds: dairy & dry.
- Prepare: Brew some kinds of tea and milk tea then store it in the
fridge so it’s ready-to-drink.
- Storing: Save those remaining ingredients into the storage for later
use.
Sell
product
- Welcome: guide the customers to park their motorbike in the parking
lot, welcome when they enter our system.
- Take order: introduce the menu, recommend some best-seller for
new customers when they do not know what to order.
- Pay money: receive customers’ money after they make an order,
check the change.
- Prepare drinks: preparing customers’ drinks follow exactly the
recipe, ensuring food safety and hygiene.
Serve
- Bring the drinks to customers: be careful when delivering it to
customers, avoid loss of beverage.
- Clean the table: after customers leave, staff will clean and rearrange
the table for the next users.
3.3. System design and feasibility analysis
3.3.1. Design of system that satisfy the requirements of stakeholders
Table 5 System design according to the requirements of
stakeholders
Order
Subject
1
Facility
Requirements of
stakeholders
•
Lighting,
electricity and
water, air
conditioners
system
•
Equipments for
making drinks
Design of system
•
The lighting, electricity and
water system is equipped and
work continuously during
working hours
•
Air conditioners are equipped
and work continuously during
working hours
17
2
Manufacturing
base
•
Tables and chairs
suitable for
working/ studying
for a long time
•
All the facilities
can be ensure
about the quality
•
•
•
3
Staff
The efficiency can
satisfy the
demand from the
customers
All the
equipments are
suitable with
demand of the
customers and
investment
The stability and
life cycle of
equipments fit the
stability and life
cycle of the
system
•
Equipments for making drinks
are bought with the suitable
condition and attributes which
can satisfy the demand of the
customers
•
Tables and chairs are qualified
the ergonomics standards and
quality tests from the suppliers
•
All the facilities are bought
from prestigious suppliers
which qualified from the
quality test from the suppliers
•
This system ensure that orders
which use directly at the store
or takeaway can be finished
•
All the equipments are qualified
with the safety and stability
tests that can be used for
making drinks
•
Depends on the equipments:
•
Average time for equipments:
around 1 - 2 years
•
Average life cycle of the
system: around 5 years
•
Therefore, equipments should
be maintained every 2 years
•
All the staffs are
professional in
their work
•
Have training sessions and
plans to improve their
professions
•
Staffs have good
attitude during
work hours
•
Have suitable salary, penalty
and reward policies for the
staffs
•
Rights of staffs
can be ensure and
protected during
the working
process
•
Labour contract, insurance, etc
…
18
4
Additional
service
•
Provide cozy,
comfortable and
suitable place for
studying/ working
•
The price range
of our products
suitable for the
target customers
•
All the facilities (lighting,
water, electricity system, air
conditioners) work
continuously during the
working hours and suitable for
the health of customers
•
The price range is from 20.000
VND - 50.000 VND in order to
satisfy the ability to pay of our
target customers who are
students of Ho Chi Minh city
University of Technology and
Education
3.3.2. Feasibility
Table 6 Feasibility analysis in conceptual desgin
Function
Serving
customers
Making and
selling
products
Requirements
•
Provide a suitable,
comfortable working/
studying place for
customers
•
All the facilities can be
ensured about the
quality and safe for
customers to use
•
Making products
process qualified food
hygiene and safety
•
Making products
process can ensure the
food safety standard
•
The price range of
products is affordable
Ability of current system
•
Many devices
(lighting, water,
electricity, internet
system) always work
during the working
hours
•
All the facilities are
bought from the
prestigious suppliers
which are qualified
the quality test
•
All the materials
imported have clear
origin, qualified food
hygiene and safety
•
The making products
environment can
ensure about the
safety and food
hygiene and safety
Feasibility
Yes
Yes
19
Storage
for middle income
customers
•
The price range is
20.000VND - 50.000
VND
•
The storage have a
suitable condition to
contain raw materials
•
•
Materials imported are
checked and noted
about the condition
before transfer into
storage
The storage is ensured
to have ventilation
system, windows in
order to avoid
moisture and diseases
•
Staffs will checked
the materials from the
suppliers before
receive materials
•
Double check the
materials making
products for
customers
•
Payment
Treatment
Information
management
The materials used to
making products are
double checked before
using it
•
Variety of payment
methods
•
Exchange on time
with stakeholders
•
Always pay and receive
the accurate amount of
money when exchange
•
3 payment methods
such as cash, MoMo,
E-banking
•
Exchange on time with
stakeholders
•
Have suitable reward
and penalty policies for
staff
•
Have suitable reward
and penalty policies
for staff
•
Have preferential
policies for customers
•
Have sale - off
policies on every
national and global
holidays
•
The system can be able
to store and process
effectively the data
about the orders,
customers and
•
The management
system is updated and
processing new data
•
Consider about more
effective technologies
Yes
Yes
Yes
Yes
20
information from other
stakeholders.
which can be apply in
information system to
avoid human mistakes
3.3.3. Preferred course of action:
Build a
system
Operate a
system
Maitain a
system
Figure 4: Prefered course of action
Phase 1: Build a system
•
Determine the cost and requirements of all the subsystem to operate the system,
check the feasibility of our current system
•
Apply all the facilities which were listed in the cost that have appropriate life
cycle and maintain frequency with the system
•
All the facilities are quality in order to ensure the safety of the operators and
users
•
The constructing time is suitable with the expected plans
Phase 2: Operate a system
•
Provide quality products and services for the customers
•
Maintain the facilities periodically to improve the experience of the customers
•
Give the solutions for many accidents and negative feedbacks from from the
customers
Phase 3: Maintain a system
•
Consider about plans to maintain the system if necessary
3.4. Risk analysis
Determine possible risks:
1) Not enough customers due to many reasons such as competitors, drink tastes, low
marketing effectiveness.
2) Not enough ingredients to serve customers
21
3) Staff has poor working attitude
4) Fire
5) Customers have food poisoning after using our products
Figure 5: Classify risk according to their probability and
consequence
1) Most important risk
2) Very important risk
3) Not likely, but catastrophic risk
4) Middle of the road risk
5) Lower/Least concern risk
22
Risk management
Table 7 Risk management
Risk
Not enough
customers
Probability Consequence
High
High
Solution
-Research drink tastes, make new type
of drink
- Run Marketing through Competition
(gifts due to bills,..) or Discount (in
percentage or Buy 1 Get 1)
Lack of
ingredients
Medium
High
- Increase quantity, frequency of
supplier delivery
- Fill up immediately by retail
purchase of ingredients
Poor working
attitude
Medium
Fire
Low
Medium
- Train staff again
- If staff continue work poorly, apply
workplace discipline policy
Medium
- Frequently check equipment which
has fire risk
- Install fire alarm, fire extinguish
23
Food
poisoning
Low
High
- Check ingredients carefully when
receiving from suppliers, and before
using them for making drinks
- Have compensation policy for
customers
3.5. Life-Cycle.
3.5.1. System life-cycle
The system is planned, located, designed, started construction and searched for a system
of machinery and facilities from the end of 2022 and is expected to be completed and
launched products around May 2022.
The expected life of the system is 5 years, after 5 years the system will be tested,
maintained and resolved, market updated, and product developed. After that, some
innovations will be made in order to fit the market requirements.
3.5.2. System growth
The growth of the system is expected as follows:
First year:
•
Small growth is expected due to the new system, not much reputation, brands
and loyal customers, but there will be a small amount of growth from the
influence of a significant number of new students each year from 3 educational
systems nearby.
•
System requirements: Promote investment in brand promotion, eye-catching
designs, flavors, quality, ensure product quantity,... to attract potential customers
and strengthen customers trust
Second and Third year:
•
The system grows faster because there is an accessible market, potential
customers, affirming the brand with old customers and impressing with the
number of new customers every year. The expected rate is 8-10% compared to
First Year
•
System requirements:Maintain product quality and marketing staff, strengthen
customer trust. Expand scale of operation, aim for more customers at remote
locations
24
Fourth and Fifth year:
•
The system has grown strongly because it has built a brand name and has a
certain number of loyal customers. Expected rate is at least 10%
•
System requirements: Updating the market, upgrading products, promoting
customer service, retaining old customers, expanding the system, hiring more
employees, opening more branches.
3.6. Scenarios
3.6.1. Daily operating scenario
Case 1: Customers arrive and drink at the shop
The staff will take the order, receive payment and start the preparation according to the
customer's order. After the guest leaves, the staff do the cleaning around the guests’
seats and get ready for the next customer.
Case 2: Customer buy take away drinks
The staff will take the order, pay the bill and start the preparation. You can invite
customers to wait if the restaurant is in a crowded state. Then, give drinks to guests and
walk customers out.
3.6.2. Operating scenario in holidays or in bad conditions
Case 1: Operates on Saturdays, Sundays and public holidays.
Impact:
•
Customers tend to go to restaurants, cafes, and bars to gather, so the demand
increases and more employees are needed.
Solution:
•
Considering to hire more employees in those days
•
Prioritize checking and entering more ingredients to prepare for those days. To
ensure system continuity
•
Plan to manage the system on those days, in order to increase the customer
experience and reduce risks.
Case 2: Operates on non-crowded days.
Impact:
•
The number of customers does not meet expectations, causing business to
stagnate and revenue to decrease.
Solution:
•
Reserve the money level so that the system can operate at the lowest level in 3
months.
•
Reduce the amount of imported materials.
•
Find out the reasons, causes leading to this situation and fix it.
25
•
Consider downsizing staff
•
Customer incentives, promotions.
Case 3: Operates during the epidemic situation
Impact:
•
The number of customers sitting and drinking at the shop decreases,
the number of customers buying take-out increases
Solution:
•
Provide door-to-door delivery service
•
Improve and create many healthy drinks to meet customers’ demands
3.7. Maintenance and support
3.7.1. Maintain the system at system-level
Level of maintenance: organizational maintenance
For this stage of system design, we choose organizational maintenance which would
maintain our system at system-level. Maintaining at system level means we will repair
any design error when our system can not meet the stakeholders requirements, or the
design is not suitable with practical conditions.
1. Not enough customers for the scale of our system
From SRD, we have concluded the amount of customers needed to satisfy break-even
point and we would design our system with the scale for that. However, we can not
assure that we would have sufficient customers, so the scale of our system may not be
suitable, and the cost would outweigh the revenue. In that case, we have some solutions
to cut the cost and maintain the system:
•
Cut down the number of staff
•
Cut down the utilities
2. The number of customers exceed the capacity:
From SRD, we have concluded the number of customers will be sitting at the shop at
the same time, and the capacity of the shop would be designed following that number.
However, due to fluctuating demand in time (for a few years after opening the shop),
the number of customers will change, and the capacity can not be enough for the
demand. In that case, we have some solutions to serve the customers:
•
Hire extra staffs if needed
•
Buy some extra chairs, tables
•
Rent an new place with bigger area
•
Fix the designed system for new demand
3. Suppliers demand
Every supplier would have some requirements about the number of delivery times per
week, amount of material per delivery time. So we have to construct storage which has
26
enough capacity for their demand. However, some suppliers would require a large
amount of goods per delivery in order to minimize their transportation cost, so we would
have to balance between the cost of materials, and cost for constructing a big
warehouse.
3.7.2. Maintain with manager
Our system would need to have an information system for a manager to manage our
system. The staff will report to the manager with information, and the manager will also
collect information about the system's revenue, cost. With that information, the manager
will handle the system about staff, machine, material, etc or tackling problems when
necessary.
3.8. Functional Baseline
Table 8 Functional Baseline
Description
Function
- Purchasing ingredients and equipments
- Counting, checking goods and inventory
- Prepare ingredients
- Producing base on orders
- Receive payment and serving drinks
- Counting revenue, profits, loss,mmm
- Information storage
- Receiving feedbacks, evaluating efficiency
Safety
- Fire Fighting and Prevention system ( fire alarm, fire extinguisher)
- CCTV system
- Security
- High-quality locks system
Structure
- Parking lot
- Barista area
- Cashier counter
- Restroom
- Storage
- Sitting area
27
- Assisting system: Electricity and lighting, water, air condition, wifi system
Constraint
- Investment: 600 millions VNĐ
- Construction area: 71 m
2
- System capacity: maximum 43 persons
Environment - Binh Tho, Thủ Đức
- Characteristics: near schools and universities, crowded, busy and
lively
3.9. System specification:
Table 9 System specification
Category
Content
System name
Milk tea shop
Overall
Description
- This system provides a variety of drinks, mainly milk teas to
local residents along with the service.
Address: Bình Thọ, Thủ Đức, Thành phố Hồ Chí Minh
- Construction plan: 55m , including parking lot area, storage,
barista and cashier, restroom, sitting area.
2
- Investment: 600 millions VNĐ, investment retrieval time:
about 3-5 years
- The idea of the system was first come up in September 2022
and the design phase will have been taken about 4 months
before the construction phase at the beginning of 2023. In May
2023, the system is expected to start operating.
- The expected life cycle of this system is 5 years, it will be
designed to work well in the first year and stabilize in the next
4 years with occasional maintenance activities.
- Targeted customers: Students from nearby university and
high school as well as others youngsters in the neighborhood
that are in needs for milk tea or simply a place to hangout,
have a meeting
28
- The ingredients will need to have the Certificate of Food
Hygiene and Safety given by Vietnam Food Administration MOH.
- The system guarantees hygiene and safety criterias ATTP,
following with legal and authorized related documents.
System functions
The system include 5 main sub-systems
Parking lot
Barista and Cashier
Sitting area
Storage
Restroom
Documentary
and related
system
Importing and checking goods system
Preparing and producing products system
Point of Sale (POS) System
Recruiting and training employees system
Rules about products and services
Business license, VSATTP certificate
Shop’s regulation for staffs and customers
3.10. Technical performance measure (TPM):
How we will measure the attributes of our design and whether or not the design meets
our customers' expectations. Here we have listed 5 most important attributes of our
system.
We measure the relative importance (Customer Desires) depend on the data we have
collected in SRD.
About the purpose of going to a milk tea shop, 50% of people go there to work or study,
and 40% go there for relaxing. From these data, we have identified that study, working
space of the store is the most important, we list it 30%. Next, for recreation purposes,
we would offer some additional services such as boardgames, uno, exploding kittens,
chess, etc. About 60% of people who responded to our survey would like some
additional services. We list it as 20%.
Because our system is a milk tea store, the number of drinks and drink cost are also
critical. We consider their importance the same, each one would take up 15%.
29
About opening hours, we want to serve as many customers as possible, so the opening
hours of our system would be longer than our competitor. We list it as 20%
System versus the local milk tea shop
Table 10 Technical performance measure (TPM)
Technical
Performance
Measure
Quantitative
Requirement
Metric
Current
“benchmark”
competing system
Relative
Importance
(Customer
Desires) (%)
Space
Quiet space with
soft music
Quiet space with
music
30%
Additional
services
Boardgames,
chess
No
20%
Cost
20,000 VND 50,000 VND
30,000 VND 50,000 VND
15%
Number of drinks
25 types of drinks
21 types of drinks
15%
Opening hours
8 a.m - 10 p.m
10 a.m - 8 p.m
20%
30
CHAPTER 4: PRELIMINARY DESIGN
4.1. Allocation requirements
4.1.1. Determine subsystems
After the conceptual design, base on the functional baseline, there will be 5
subsystems:
•
Parking lot
•
Restroom
•
Barista and cashier
•
Sitting area
•
Storage
4.1.2. Allocation matrix
The allocation matrix contains requirements for the subsystem (investment, repayment
time, revenue, capacity, schedule, staff, layout) Columns are the allocation with the
subsystems (parking lot, restroom, barista and cashier, sitting area and storage)
Table 11 Allocation matrix
Subsystem Parking lot Restroom Barista and cashier Sitting area Storage
Function
Investment
X
X
X
X
X
Repayment
X
X
X
X
X
X
X
X
X
X
X
time
Revenue
Capacity
X
Schedule
X
X
Staff
X
X
X
31
Layout
X
X
X
X
X
Detail of allocation matrix
The investment 600 millions VND is divided into design the layout of the store, buying
equipments and materials for subsystems: Parking lot, restroom, barista and cashier,
sitting area, storage
Based on our forecast, the number of products that the store can sell in a day is around
70 with the fluctuated price from 20.000 VND to 50.000 VND. Therefore, the average
price of our store is 35.000 VND. The profit per product is estimated around 65% so
the average profit per product would be 22.750 VND. Therefore, the repayment time
would be 1 year, the profit per day must be 1.592.500 VND
The capacity and the schedule of the store will affect the number of customers,
equipment, raw materials in the storage and also the layout between many other
subsystems,...
The layout is allocated by the number and the function of subsystems. There will be 5
allocated areas include:
•
Parking lot
•
Restroom
•
Barista and cashier
•
Sitting area
•
Storage
The staff also play an important role in support and help the system to work smoothly
after the system is run officially, therefore, it is very crucial to hire quality staffs
4.2. Parking lot:
4.2.1. System’s requirement
Investment: 5,000,000 VND.
Avg dimension of 1 motorbike: length: 0.002m, width: 0.68m
=> 0.002*0.68 = 0.00136m2 is required to fit 1 motorbike. After adding moving
spaces the requirement is 0.9m2 per motorbike => 0.9*15=13.65 m2 (2.1mx6.5m)
Layout: 20% of total area.
To ensure safety will alternately use 2 guards from the support system to look after the
motorbike.
The capacity is suitable for 10-20 motorbikes parking at a time.
Ensure a certain safety for customers' properties and can make customers feel secure
when arriving at the shop.
32
4.2.2. Operational Analysis
Figure 6: Parking lot Operational Flow
When a motorbike comes in, the security guard gives the vehicle card to the customer,
after the customer comes in, arranges the motorbike neatly.
Provide a paper card with a parking code to ensure that guests get the correct motorbike,
each set of cards includes 1 card given to the customer to keep, 1 code written on the
saddle.
All activities of the parking lot are recorded via cameras and monitored by the
management, avoiding the case of absentee protection during working time and in case
of loss of items.
If there is a car coming:
•
Case 1: Customers buy take-away drinks: the security guards guide customers to
park in front of the shop for the most convenience and ask customers to leave
immediately after buying to avoid traffic jams.
•
Case 2: Customers stay at the shop: the security guard will guide customers to
park their car in a nearby area and ask them to lock the car carefully.
4.2.3. Functional Analysis
The function ensures that the assets, in particular the vehicle, of customers and
employees are safe during operation at the store.
4.2.4. Feasibility
The Weights column is based on how important each criterion affects the financial system. The score of each
option is given based on a 5-point scale corresponding to each level: 5 (very good), 4 (good), 3 (fair), 2
(temporarily acceptable), 1 (not good).
There are 2 options for operating a parking lot:
1. Rent a parking space.
2. Make use of spaces in front of the shop.
33
Table 12 Trade-off analysis for parking lot
Criteria
Priorities
Option 1
Option 2
Safety
0.5
5
4
Convenience
0.3
3
4
Cheap
0.2
1
5
Total
1
3.6
4.2
From the trade-off analysis table, option 1 has the largest weight, so the option that
requires customers to wait is selected. However, this is a temporary option because this
is a new store system appearing on the market, so the investment capital is still limited,
leading to having to use the empty land in front of the shop to make a parking lot.
This option just suitable for the initial period of system operation, not suitable in the
long term because:
•
Small area, limited number of customers.
•
When the system is crowded, it is easy to run out of space and have to rent a
nearby area to temporarily service. As a result the customer may be frustrated
and dissatisfied.
•
When the system is crowded, it is easy to have equipment issues related to the
toilet or drainage system.
•
No car parking.
When the system has come into stable operation and the number of customers is larger,
the construction or expansion of this subsystem area to save time and effort of both
employees and customers also increases. reputation for quality service and improving
customer satisfaction.
4.2.5. Validation
Investment: 5,000,000 VND
Operating hours: 7am - 11pm.
Layout: 13.65m .
2
Personnel: 1 person ( it takes 1 minute to finish the process we have 300 motorbikes per
day => 22 motorbikes per hours: 22*1=22 minutes, then 2260= 0.36 => 1 staff needed).
Capacity: 15 motorbikes at a time.
34
Supporting devices: 1 camera, plastic card for parking, 1 seat for security, 1 parasol, 1
power socket, 1 fan, white chalks, desk, a pen, pieces of white printed paper.
4.3 Storage sub-system
4.3.1 System requirement
- Investment: 3,000,000 VND
- Layout: 10%
- Location: next to the restroom and and at the back of the system.
- Meet production requirements: 3200 liters/year in the first year of the system, growth
10% next year.
- Ensure the quality of the raw material remains unchanged.
- Have enough space to store the large number of materials.
- Have good security to avoid robbery and accidents.
- Have a dry and airy space to prevent the quality of material.
- Have the fire protection equipment.
4.3.2 Operational analysis
Figure 7: Storage operational Flow
When it’s time to order materials, staff will order the kind of materials which have been
listed in the “Out of stock and little left ingredients” list through the supplier's phone
number.
- After ordering those materials, staff will receive them from the delivery service of the
supplier.
- When receiving materials, staff will check their number, the quality, the expiry.
- After paying, they will categorize the materials into 2 groups: dairy and wet
ingredients.
- The dairy ingredients will be stored in the fridge so they will not be spoiled.
- The dry ingredients will be stored in the storage.
35
4.3.3 Functional analysis
The number of materials that need to be supplied every month equal to the number of
ingredients required for the system’s production in each month for the first year:
Raw tea: 13.5 kg/month (60g/l)
Sugar: 22 kg/month (70g/l)
Powdered milk: 8 kg/month (70g/l)
Condensed milk: 21 kg/month (140g/l)
Syrup: 24 l/month
Fruit jam: 15 kg/month
Matcha powder: 900 g/month
Fat cream: 3 l/month
Yogurt: 22.5 l/month
Plastic cups: 2100 cups
Straws: 2100 straws
Due to the amount of materials that have to be contained in this 5m2 storage, this area
has to be equipped with shelves to hold all of those ingredients.
- Storage has to contain 100 kg of raw material, suitable condition to preserve the
quality.
- The fire protection equipment will also be stored in the storage.
36
4.3.4. Feasibility analysis
Shelves: 2 options
For storing the materials, we have to equip 2 big shelves, each can contain 50 kg of
material. We have to choose between wooden and iron shelves.
Table 13 Trade-off analysis for shelves
Option 1
Option 2
Criteria
Percentage Wooden shelf Iron shelf
Price
0.3
4
2
Force-resistance 0.6
2
5
Beauty
0.1
4
2
Total
1
2.8
3.8
37
Camera:
In order to manage the storage process, we have to equip a camera to prevent robbery.
Table 14 Trade-off analysis for cameras
Option 1 Option 2
Criteria Percentage Deli
TP-Link
Price
0.3
5
4
Quality
0.5
4
4
Beauty
0.2
3
3
Total
1
4.1
3.8
The fire protection equipment: 2 options
Table 15 Trade-off analysis for fire protection equipment
Option 1 Option 2
Criteria
Percentage MT3
MT5
Price
0.1
4
3
Fire protection ability 0.6
4
5
Easy to use
0.3
4
4
Total
1
4
4.5
38
4.3.5 Validation
- The area is not enough if there is an increase in the source of raw materials and
components products, need to add more shelves and increase the area of the storage to
maintain its capacity for raw materials.
- Equipment has to ensure the capacity of raw materials for the month had no increase
in output.
- Storage conditions ensure the best quality for raw materials, finished products.
4.4. Barista and cashier area
4.4.1. System requirements
- Investment: approximately 150 million
- Layout: 4.4 m2
•
Be able to take the order and checking the payment of the customers
accurately, avoid any mistakes from the staffs
•
Always ready to receive and make new orders from new customers
•
Staff have suitable attitude toward the customer
•
The management system can collect all the data of the orders from customers
4.4.2. Operational Analysis
Figure 8: Barista and cashier operation flow
- Take ingredients out of storage: take ingredients from storage.
- Preliminary treatment: wash, clean and pre-slice fruits
39
- Put back in storage/refrigerator: put back the ingredients that not in used in the
storage and the prepared one in the refrigerator/cabinets in the barista area.
- Components processing:, pre-make bobas, jelly, creams, various kinds of milk
tea/tea.
- Making orders from prepared components: combined prepared components to
make drinks according to the customer's order.
- Preparing the POS system: prepare cash to exchange to customers, counting money
after shifts to make sure it fit with the orders sold.
- Receive order: take orders from customers and let them check before printing the bill.
- Receive payment: receive payment in cash or credit card or by e-banking.
- Serving customers: serve customers the right product.
4.4.3. Functional Analysis
In order to satisfy the previous process, our store have to be able to do these following
functions:
•
•
•
•
•
•
•
All the raw materials (bobas, jellies, fruits, etc…) are prepared in the previous
night or in around last 1,5 hour before starting the next shift
The POS system is well - prepared and checked daily in the off time before the
next working shift begin
The equipments for making drinks and prepared materials are categorized into
distinguish areas
The staffs can use the POS system properly
The staffs know and remember all the recipes of the drinks
The staffs always make sure to double check the order before receive payment
Base on the requirements about the functions and process of our milk tea store,
our team would like to suggest some solutions:
Shift 1: 8h - 12h
Shift 2: 12h - 16h
Shift 3: 16h - 22h
Monday to Sunday
•
Around 1 hour before the next shift, some part of the staff in turn prepare the raw
materials for the next working shift.
• Staffs who work in shift 1 should come to working place at 6h30 AM to prepare
the raw materials
• The POS system are checked by staffs daily ( if there are any errors, the staffs
report to the manager and ask for maintenance immediately)
• Purchase suitable containers for prepared ingredients (bobas, jellies, fruits, etc
…) to categorized them
• Training sessions and tests for new staffs before their first working shifts
Number of staff in 1 shift:
Time for making drink: around 245s (ideal lead time)
40
Number of customer per hour: 43 (peak hour)
=> Time for preparing drink = 245*43 = 10535s
=> Number of staff = 10535/3600 = 3
41
4.4.4. Feasibility
The Weights column is based on how important each criterion affects the financial system. The score of each
option is given based on a 5-point scale corresponding to each level: 5 (very good), 4 (good), 3 (fair), 2
(temporarily acceptable), 1 (not good)
Payment option:
•
Option 1: pay in cash
•
Option 2: pay in card/e-banking
Table 16 Trade-off analysis for payment method
Criteria
Priorities
Option 1
Option 2
Safety
0.3
3
5
Convenience
0.2
4
3
Preciseness
0.3
3
4
Commonness
0.2
5
2
Total
1
3.6
3.7
=> Although the total index of option 2 is greater than option 1, the difference is not
so significant, so we decided to apply 2 options to make it more convenient for
customers to choose either one of them.
Serving drinks option:
•
Option 1: Customer take drinks at the barista counter
•
Option 2: Bring drink to customer’s table
Table 17 Trade-off analysis for serving method
Criteria
Priorities
Option 1
Option 2
Convenience
0.5
3
3
Preciseness
0.5
4
3
Total
1
3.5
3
42
=> From the trade-off table, we will choose option 1
4.4.5. Validation
Table 18 Validation for barista and cashier area
Items
Document
Stakeholder
Requirements
Detail
Explanation for Validation
Content is compliant
with the inputs of the
task that produced
the document.
•
Certificate of Food Hygiene and Safety
•
Business Registration
•
Labour Contract
Expectable profit per
month: maximum
70.000.000 VND
Normal hours: 30 customers / 1h (8h - 16h,
20h - 22h)
Peak hours: 43 customers / 1h (16h - 20h)
Price range: 20k - 50k
3 shift = 14 working hours
=> Ideal revenue per day = 30*20*10 +
43*20*4 = 9440k
=> Ideal revenue per month = 9440k *30 =
283200k
Design
System
Design of the
system
The product, service,
or enterprise satisfies
Systems requirements that our system can
meets:
•
In order to satisfy the lead time of the
process of this system, the number of
staff that we need to have in 1 shift is 3
staff. Due to the lead time of cashier and
barista, we can divide 2 staffs as baristas
and 1 as cashier
•
POS system can help collect and store all
the customer service data
•
Raw materials always prepared at least 2
hours before the working shifts
•
There are training sessions and tests for
staffs before work officially
•
Our store can serve the customers the
right drink that customers need
43
its system
requirements
Activities
Process
Tasks of this system
ensure to meets its
requirements
Process of the
system
•
Provide a friendly service toward the
customers through the way our staff
serve and communicate with customers
•
Avoid letting customers waiting too
long for their drinks
•
Minimized mistakes from the staff in
receiving the payment and orders from
the customers
•
All the raw materials is prepared at
least 2 hours before the working shift
=> ensure that the materials is ready to
be used to preparing the ingredient =>
ensure the lead time of the process
•
Use POS system => the manager can
collect all the data of customer easily
•
The POS system is checked daily =>
ensure that lead time is not more than
245s / 1 customer / 1 product
•
The staffs double checked the order
before receive the payment
Purpose of this system:
•
Take the orders of the customers in the
suitable length of time
•
Prepare orders of the customers
accurately in short time
•
Serve the customers the product of the
store
Outcome of this system:
•
Be able to serve 1 customer in around
245s/ 1 product (ideal lead time) or
150s / 1 product ( acceptable lead time)
•
Staffs always double check the order
before receive the payment
•
Staffs will be trained and have to pass
the test of our store in order to
remember properly the recipe of our
product
44
4.5. Subsystem sitting area
4.5.1 Operational analysis
Area: 45m2
Investment: 50 million
Customers per day: 390-600 => Maximum customers per hours: 600/14= 43
Have sufficient places for 43 customers
Suitable tables and chairs for customer’s purposes such as working, studying, chatting
Comfortable environment (temperature, cleanliness, lighting, music …)
Following the requirements, we have divided the subsystem into these components
45
Figure 9: Decomposing the subsystem into components
Process:
For the sitting area, our staff would have to arrange the tables and chairs, and maintain
the condition of those equipment. Cleaning is the most important activity for a sitting
area, because in order to serve customers with a comfortable environment, the place
must be cleaned.
46
Figure 10:The operation flow of sitting area
Before opening: Everyday around 1 hour before opening, staff will have to arrange
tables and chairs, move them into the correct position. Then they clean the tables, chairs,
doors, floor, …
During operation time: After customers finish drinking, staff will clean the tables,
collect the cups and classify trash into different types, in order to make the table ready
for the next customers.
Before closing: Staff will check the condition of all equipment in the sitting area again,
check if there is any error with tables and chairs, air conditioner, etc. If the error is
minor, such as loose bolts and screws on tables, broken lights, staff will repair the
equipment themselves.
4.5.2 Functional analysis
Supply seats for 43 customers
Lighting system suitable for working and studying
Comfortable temperature through the schedule
Assure the cleanliness for the area
4.5.3 Feasibility analysis
Tables and chairs
For providing seats for 43 customers, we can have around 20 small tables (2-3 people
for each table), or 5 big tables (each table can serve 8 people).
Due to the main purposes of customers when visiting our milk tea shop (studying and
working), we decided to combine both small tables and big tables. Big table will be
suitable for students who want to study as a group, a small table for people who want
to work alone, or in pairs.
=> 10 small tables and 2 big tables, 8 chairs for big tables , 2 chairs for small tables,
buy 5 extra chairs for more seats if needed.
Lighting system
47
About lighting, the most important factor is that the light must be bright enough for
customers to work on their computers, or reading books. Furthermore, we have to
consider other factors such as price, lifetime, and beauty. We have 2 candidates for
lighting:
•
Wall light
•
Ceiling light
By constructing trade-off analysis in the following table, we have decided to choose
ceiling light.
Table 19 Trade-off analysis for lights
Criteria
Priorities
Wall light
Ceiling light
Price
0.3
5
3
Lifetime
0.25
3
4
Brightness
0.15
5
3
Beauty
0.3
2
5
Total
1
3.6
3.85
For the size of our shop
=> Buy 5 ceiling lights combos (each combos would have 3 light bulbs) for decoration
3 ceiling lights for illuminating
Temperature system
In order to have a comfortable temperature in the shop, we have to invest in a cooling
system, for lowering the temperature. Because the temperature in our location is usually
very hot, especially in summer, cooling the heat in the shop is extremely important. We
have 2 options:
- Fan
- Air conditioner
Fan is quite cheap compared to the air conditioner, but to lower the heat of the whole
shop, we would have to place many fans. Air conditioners are more expensive, but they
are far more effective.
48
Table 20 Trade-off analysis for temperature
Criteria
Priorities
Air conditioner
Fan
Price
0.3
5
3
Lifetime
0.2
3
4
Cooling effectiveness
0.5
2
5
Total
1
3.6
3.85
For the size of our shop
=> Buy 2 air conditioners
Cleaning
For cleaning, we would have to buy some cleaning equipment. Conduct trade-off
analysis to get the most suitable equipment for this purpose.
For cleaning floors:
Table 21 Trade-off analysis for cleaning
Criteria
Priorities
Broom & Mop
Vacuum cleaning robot
Cleanliness
0.4
3
5
Time consumed
0.2
5
3
Money
0.4
5
1
Total
1
4.2
3
=> Buy the broom and mop for the shop
49
Music
We would provide soft music suitable for people to concentrate on their jobs. There are
several available types of speakers from many brands on the market, but as we
researched, we have chosen speakers from JBL.
=> Buy 2 ceiling speakers from JBL
4.5.4 Validation
Investment: 50,000,000 VND
About the allocated budget for this subsystem, the initial investment would be enough
to purchase all necessary equipment.
Layout : 45 m²
In the seating area, the furniture that takes the most area is tables and chairs.
About the size
Table: 0.7m x 0.7m x 0.75m; 10 tables
Big table: 2m x 0.9m x 0.7m; 3 big tables
Chair: 0.41m x 0.5m x 0.84m; 20 chairs
Sofa: 1.62m x 0.81m x 0.82m; 4 sofas
According to the standard of area in designing sitting area for F&B service, the distance
between object will be:
Each chair for a small table will be placed 0.5 meters far from each other.
Each small table will be placed apart each other 1 meters.
The distance between big tables is 1 meters.
Each sofa will be placed apart from the big table 0.43 meters.
The total area required for furniture: 45m
2
Table 22 Calculate area for tables and chairs
Table
Big table
Chair
Sofa
Size
1.19
3.8
0.455
2.0088
Quantity
10
3
30
4
Area required
11.9
11.4
13.65
8.0352
Total area
44.9852
Customer per day 390-600
As we have analyzed, we can serve up to 600 customers per day by purchasing the
required amount of tables and chairs.
50
4.6. Restroom
4.6.1. System requirement
Investment: 10,000,000 VND.
1 person's arm length is less than 1.5m, so the width of the toilet is about 1.5m2 and the
length is 1.5m2
Layout: 5% of total area.
To ensure hygiene, 1 cleaner is required at the beginning and end of each shift.
Capacity: 1 person at a time.
To serve the toilet needs of customers and employees.
4.6.2. Operational Analysis
Figure 11: Restroom Operational Flow
Before opening the shop, employees must ensure that the operation of the subsystems
is in a state of readiness for service. Including general cleaning and disinfection of the
toilet system, checking and arranging necessary equipment and items such as combs,
elastics,...cleaning main areas such as toilets, mirrors, shelves,floors,..and deodorizing.
Remind customers and other staff to close the toilet door after use to avoid odors
spreading throughout the shop.
Before the end of the shift, check, clean, and deodorize the toilet again. Because it is a
sensitive area, the system will not install a camera, when detecting a customer's lost
property in the toilet, the staff will bring it to Barista or notify the manager to preserve
the item and return it when the customer reports it's lost.
If there is an emergency or equipment damage, find another place for customers to go
to the toilet.
Case 1: Inform to the manager, request to close the toilet for maintenance and repair
within a certain time.
51
Case 2: Staff temporarily self-repair the toilet system within their knowledge and
reopen. At the end of the shift, the employee informs the manager about the problem
encountered and the solution done, requesting maintenance and repair of the toilet.
4.6.3. Functional Analysis
The subsystem serves the toilet needs of customers and employees. In addition, the
subsystem also provides some necessary items so that customers and employees can
dress-up their appearance.
4.6.4. Feasibility
The Weights column is based on how important each criterion affects the financial
system. The score of each option is given based on a 5-point scale corresponding to
each level: 5 (very good), 4 (good), 3 (fair), 2 (temporarily acceptable), 1 (not good).
In case there is a waiting line we have 2 options:
•
Option 1: Ask customers to wait
•
Option 2: Ask for restrooms at the shops nearby
Table 23 Trade-off analysis for waiting line
Criteria
Priorities
Option 1
Option 2
Convenience
0.2
5
3
Customer retention
0.5
3
2
Cheap
0.3
5
3
Total
1
4
2.5
=> Choose option 1
From the trade-off analysis table, option 1 has the largest weight, so the option that
requires customers to wait is selected. Although this is a temporary option because there
is a new store system appearing on the market, the investment capital is still limited,
leading to the construction of only 1 toilet, this option is only suitable for the first time
of operation. of the system, is not suitable in the long run because:
•
It is easy to annoy customers by making them wait.
•
Continuous use of the toilet can cause damage and require additional repair costs
and time loss.
•
The risk of losing the inherent atmosphere of the shop.
52
4.6.5. Validation
Operating hours: 7am - 11pm.
Layout: 2.75m .
2
Personnel: 1 person (it takes 10 minutes to clean and disinfect the floor, 5 minutes to
clean and rearrange items on the shelves, hanger, racks,...and 10 minutes to clean and
disinfect the toilet => 25-30 minutes to finish the cleaning process).
Capacity: 1 person at a time.
Supporting devices: sink, toilet, mirror, floor drain hopper, shelves, coat hangers, towel
racks, paper boxes, soap shelves, toothbrush shelves.
4.7 Allocated baseline
Functional:
Provide a suitable place for studying
Selling drinks that satisfied the food hygiene and safety
Interface characteristics:
Import materials from prestigious sources
The materials is stored in the suitable storage which satisfies the condition for storing
food
Every drinks follow the recipes of the store, or can be changed due to the orders of the
customers
All the facilities are bought from the suppliers who can satisfied the ergonomic
standards
Light, electricity and water always work during the working hours
Staffs have welcoming attitude toward the customers, listen to feedbacks from
customers and report to the manager to find out the solutions
Using locks to avoid motorcycles thief
53
CHAPTER 5: DETAIL DESIGN
5.1. Design for operation
5.1.1.1. Equipments:
- The Equipments include the POS system (cashing machine, card swipe, cash drawer),
camera system, the gadgets that used in the kitchen.
- The total money spent is calculated to be 30.188.000 VND
- Detail information will be displayed in the table: Equipments information in the
appendix.
5.1.2. Design for staffs:
Table 24 Design for staff schedule
Shifts
Part-time
Morning
2 staffs
Fulltime
1 bartender, 1 security 1 Manager
(8:00-12:00)
Afternoon
2 staffs
(12:00-16:00)
Night
2 staffs
1 bartender, 1 security
(16:00-22:00)
- The recruitment information that include the employees position, the Job’s description,
the number of employees and the salary will be displayed in the table: Recruitment
information in the appendix.
- The total salary for employees will be 43.720.000 VND per month.
5.1.1.2. Furniture:
- Furniture include: the toilet’s facilities (sink, toilet, mirror, other accessories,..), the
facilities that build up the kitchen( upper and lower drawer, the L-stall for cashing and
serving orders), the furniture used in the siting area (tables, sofas, chairs,...), the
shelves in the storage, the lighting and cooling system (lights, air conditioning)
- The total is 107.187.000 VND
54
- Detail information will be displayed in the table: Furniture information in the
appendix
5.2. Design for maintenance:
With the aim to become a milk-tea shop that can meet great demand from the local
potential customers with great efficiency. The board of directors of our shop have set
some activities to ensure the quality of our system:
5.2.1. Facilities maintenance:
Figure 12: Maintenance process
•
We make maintenance plan that suit each kind of equipment (type of equipment,
problems, time for maintenance)
•
With equipment that require periodic maintenance: the cost is large with high
complexity, when replacing it would be expensive => Using the maintenance of
technical service company Hưng Thịnh
•
With equipment that do not require frequent maintenance: they have short life
cycle or can only be used onced
55
Table: Equipment maintenance
Table 25 Equipment maintenance
Equipment
Problems
Time needed a
year
Price per unit
(VND)
Cost
Gas system
Leaking
2
200,000
400,000
Electrical
system
Weak lighting,
breaking
3
1,000,000
3,000,000
Water pipe
Leaking, breaking
1
25,000
250,000
Air conditional
(2)
Breaking
1
100,000
200,000
Refrigerator
Leaking, breaking
1
300,000
300,000
1
1,000,000
1,000,000
(10 m)
(1)
Others
Total
5,150,000
56
5.2.2. Staffs maintenance:
•
Provide the service and product with great hospitality: Greet customers with
sincerity and pay great attention to the customer's smallest needs.
•
Provide high quality facilities, clean, secure and comfortable environments to our
customers to ensure their comfortness while using drinks at our shop.
•
Guarantee up-standard training for staff when they first start working.
•
Occasionally, the managers will check up with the working skills as well as
professionalism of the staff to ensure the quality of the product and service.
•
In every bill, there will be a qr code to a satisfactory survey form so that the
customers could fill in their complaints and opinions about their experiences.
•
Staffs maintenance belong to the manager duties it will not cause any additional
cost
5.3. Design for reliability
Definition:
Reliability is designed to maintain or increase the reliability of the system in order to
retain customers and attract new sources of customers.
Importance:
Determining the factors affecting the reliability of the milktea shop system is the main
procedure Barista:
Figure 13 Subsystem Barista reliability
57
Subsystem Reliability:
R(t)=99%*99%*(1-(1-96%*80%)(1-85%*20%))*85%=0.67
Barista reliability is 67%
When one of the above factors occurs, a part of the system will operate under capacity
for a short period of time to fix the problem.
After analyzing and evaluating, we conclude that there are 5 main factors leading to the
reliability of the system decline, which are Electrical system, Water system, Computer
system, Products and Service (Human Resource). Therefore, a reasonable and
continuous maintenance schedule is required
Table 26 Determine the MTBF of each element
Factors
MTBF (year)
Electrical system
10
Water conduit system
10
Computer system
5
Products
0.5
Service
0.5
Although the electrical and water systems have an estimated life of up to 10 years, the
system will carry out inspection, appraisal and maintenance every 5 years along with
the computer system. This will reduce maintenance costs and ensure uninterrupted
system performance over and over again.
Regarding products and services, we will conduct verification every 6 months through
the following forms: inviting food safety inspectors to check the quality of beverages,
sending copies of reports to suppliers if there are raw materials that do not meet the
requirements of food safety, or have unknown origin,... Survey of customer satisfaction
with service and shortcomings of the system as well as points for strong investment.
Then, synthesize and consider changes in the system such as improving the service
process, improving the menu, improving the quality and quantity of products, …
58
Table 27 Expected cost for observe and rate system’s reliability
Tasks
Cost
Electrical
System
40,000 - 1,500,000 VND (VAT is not included) (depending on the
extent and the item to be repaired)
Water System
150,000 - 1,200,000 VND (VAT is not included) (depending on the
extent and the item to be repaired)
Computer
System
5,000 - 500,000 VND per computer (VAT is not included)
Products
700,000 - 1,000,000 VND
Service
100,000 - 2,000,000 VND
Total
9,200,000 VND per year
5.4 Design for Social
The milk tea system will provide a certain amount of employment for the residential
area. In addition, it is also the only system within a radius of 500 meters in the area. The
system provides today's popular beverages such as milk tea, tea, coffee, etc. Moreover,
the system is located near 3 key educational institutions of the city, namely Binh Tho
Secondary School, Nguyen Huu Huan high school and HoChiMinh University of
Technical and Education. These 3 systems together with a large number of residents
will provide the milk tea system with a significant number of customers and ensure the
annual increase.
Beside that, the system is designed with bright colors (such as white, pink ..) that cause
an attractive outlook for customers to arrive. The marketing team will conduct one event
or discount per month in order to attract customers. Annually, organize two to three
charity programs by deducting part of revenue or calling for support from customers. In
addition, promote the implementation of reality shows and disseminate it on social
networking forums to increase brand recognition.
59
Table 28 Expected cost for Social Design
Activity
Cost
Discount
1,000,000 - 2,000,000 VND
Event
2,500,000 - 5,000,000 VND
Charity program
8,000,000 - 10,000,000 VND
Total per year
20,000,000 VND
5.5. Design for production
5.5.1. Plan to build and exploit the system:
Year 0
• Design and develop the system
• Starting to construct the system
• Make deals with stakeholders
• Hire workers and start training sessions for
them
• Do some marketing strategy for the store
Year 1
• Check the quality and maintain the equipments
periodically
• Check the quality and maintain the operation
periodically
Year 2-4
• Check the quality and maintain the equipments
periodically
• Check the quality and maintain the operation
periodically
Year 5-6
• Check the quality and maintain the equipments
periodically
• Check the quality and maintain the operation
periodically
• Phase out, therefore, the equipments will be
replaced in order and new system will be
designed
Figure 14: Design for production plan
60
5.5.2. Detail plan in year 0
The system called “ Bất ổn milk tea store” will have year 0 from 6/9/2022 and it
will take about 8 months. For designing and developing thís system, it will take
4 months from 6/9/2022 to 6/1/2023. For constructing and building the store,
it will take 4 months from 7/1/2023 to 7/5/2023.
The system will be run officially on 10/5/2023 and start year 1 of this system.
Table 29 Diagram of implementation plan in years of the system
Schedule
Order
Main tasks
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
1
2
3
4
5
Apply for license of business and
12
constructing
Deal with the investors
Sign contracts with investors
Deal with the landlord
Sign contracts with landlord
Constructing the layout of
the store
Constructing the electricity
and water system
6
Constructing the floor
7
Painting the walls
8
Vacancy announcement
on many platforms: Facebook,
23
23
3 ... ... ... 7
5 ... ... 8
8 ... 10
10 ... 12
9 ... ... ... 13
61
Google, Instagram, etc ...
9
Hire staffs
9 ... ... ... 13
10
Install equipments for storage
9 10
Install equipments for selling
11
10 11
products
Check the quality and test
12
12
equipments
Additional decoration for the
13
12 13
store
Conduct marketing strategies for
14
12 ... ... ... 16
the store
15
Training sessions for new staffs
16
The system officially start working
14 ... 16
16
5.5.2.1. Plan for purchasing building material and constructing service:
Table 30 Plan for purchasing building material and constructing
service
Item
Size per
product
Quantity
needed
Price per
product
Total price
Supplier
3.720.000
VND
Paint Mart
36.000.000
VND
Khatra
Water paint
17 liter
3
1.240.000
VND
Floor
60cmx60cm
60
600.000
VND
62
Door
10m
Ceiling
1m
1
2.750.000
VND
2.750.000
VND
Eurowindow
55
650.000
VND
35.750.000
VND
Vĩnh Tường
55
2.400.000
VND
132.000.000
VND
Le Van
Group
Total
7.640.000
VND
210.220.000
VND
2
2
Constructing
service
1m
2
5.5.2.2. Plan for staffs:
Hiring staffs:
Barista and cashier requirements:
•
•
•
•
•
Flexibility to work various shifts
Basic math skills
Ability to gauge customers’ preferences
Good communication skills
High school diploma; relevant training is a plus
Manager requirements:
•
•
•
•
Experience in managing
Good at communication
Agile, flexible in handling situations
Honest and supportive with colleagues
Security staffs requirements:
•
•
Be healthy, respond and handle emergency situations
Good at communication. honest, responsible at work
Training staffs:
Strategy:
With 6 staff, we will have only 2 full time staff that already have experience and
knowledge in barista, have permanent salary and they will train 4 other new staff with
documents bought from many sources
Methods to find the staffs:
•
•
Post hiring announcement on social media platforms such
Facebook, Linkedin, etc … (for part - time staff)
Use employment agencies or contact directly with the barista schools
as
(for full - time staff)
63
Table 31 Training staff cost
Items
Cost
Supplier
Documents
549,000 VND
Unica
Employment agencies fee
2,880,000 VND
Viecoi.vn
3,429,000 VND
X
(18% gross salary of
candidates)
Total
5.5.2.3. Plan for marketing:
•
Build social media platforms
•
Hiring KOLs, influencers to review about our stores, products or to marketing
about events for customers
•
Use marketing services to support the number of interactions on social media
Table 32 Marketing Cost
Marketing strategy
Cost
Number
Supplier
Hiring KOLs, influencers
3,000,000 VND / post
4 KOLs
Tiktok
Marketing services
6,900,000 VND
1
Phongvietgroup
Total
18,900,000 VND
X
X
64
5.5.2.4. Documents making and cost:
Table 33 Business license
Fee for
Cost
Filing the application for registration of business establishment at the
business registration office of the Department of Planning and
Investment
100,000
VND
Posting a company establishment statement on the national business
registration portal
300,000
VND
Expenses for paying license tax for whole year (Below 10 billions
VND)
2,000,000
VND
Cost of engraving company round seal
450,000
VND
Total
2,850,000
VND
Therefore, the working capital is 25.179.000 VND
5.6 Design for economy
5.6.1 Revenue
From collected information, we would have:
Growth rate: 10%
Market growth: 2%
Price inflation: 8%
Market = 9000*365 = 3,285,000 customers per year
For required income, our system will have sales: 0.84% of the market (around 70
products per day)
The average price of our product is 32,000 VND
65
The total revenue in 5 years period is:
The detailed calculation is in the appendix.
5.6.2 Investment
Our investment will include buy equipment, rent deposit, working capital, for a total
sum of 582,774,000. The detailed calculation is in the appendix.
5.6.3 Operation cost
For operation cost, we would include equipment maintenance, social design,
reliability, materials, staff salary, rent, utility bills, general operation cost. Details are
in the appendix.
The cost for period of 5 years due to inflation rate is:
5.6.4 Depreciation
We apply linear depreciation for calculation, the life cycle of the system is 5 years,
and at the end of the life cycle, the residual value of our assets is around 30% of its
initial value.
The assets would be depreciated would include equipment, and our store construction.
The initial value of all equipment and construction is 347,595,000, and residual value
is 140,000,000. Detailed calculation is in the appendix.
5.6.5 Tax
For tax, since our system is a business, the tax we have to pay is 20% of taxable profit.
Taxable profit = income – operation cost – depreciated value
The first two years we will make loss so we will transfer the loss to profit next year,
and the tax we have to pay is none for the first 2 years.
5.6.6 Cashflows
The cashflows would include cash inflows and cash outflows.
Cash inflows include revenue for the first 4 years and residual value of the last year.
Cash outflows include investment in year 0, operation cost, tax.
66
From cashflows in 5 years, we would calculate MIRR, NPV and IRR to evaluate the
economic possibility of our system.
The IRR of our system is 27,32%.
Detail calculation is in the appendix.
5.7. Product Baseline
Table 34 Product Baseline
Product
specification
•
•
•
Material
specification
•
•
Process
specification
The sitting area has ergonomic facilities such as tables,
chairs, etc…
Drinks can be ensure to be accurate as the order of the
customers
Drinks can be diverse base on the order of the customers
Facilities satisfy the ergonomic standards and tested by the
suppliers
Raw materials qualify for food hygiene and safety
Requirements of all 5 subsystem:
Parking lot:
• Be able to contain a number of motorcycles
• Provide a high security level
•
•
•
•
•
•
•
•
•
•
Barista and cashier:
Always be welcoming the customers
Receive the orders from customers accurately, avoid any
mistakes that could affect to the customers
Receive and payback an accurate amount of money for the
customers
Do the right drinks as customers want
Ensure the quality of drinks by follow the given recipe, or
follow the order of the customer
Sitting area:
The facilities always in the best condition with enough
quantity
Restroom:
Dry, clean
Avoid any accident due to the safety of the restroom
facilities
Storage:
The storage is suitable for containing raw materials
The capacity is enough for the raw materials before the date
of rebuy
67
5.8 Layout of our system
Figure 15 Logo of our system
68
Figure 16 Menu of our system
69
Figure 17 Top down 2D view
70
Figure 18 Top down 3D view
71
Figure 19 Storage
Figure 20 Barista and cashire
72
Figure 21 Sitting area (1)
Figure 22 Sitting area (2)
73
Figure 23 Sitting area (3)
Figure 24 Toilet
74
Figure 25 Parking lot
75
CHAPTER 6: CONCLUSIONS
6. 1 Conclusion
University is a place for students like us to not only cultivate theoretical knowledge
but also polish soft skills, teamwork abilities, and interact with peers in addition to
learning social knowledge. With this project, my team has learned how to put their
System Engineering knowledge into practice and transform it into a system. First and
foremost, the group wishes to express gratitude to Ms. Phan Thi Mai Ha, the subject
System Engineering teacher who has given us practical instructions that were
tremendously useful with our assignment.
For ISE students, Systems Engineering is a very important subject. This is a subject
that provides us with foundational knowledge and a methodology for future activities
of the major. The value we obtain from this subject is extremely necessary and
extremely useful for students, helping us to expand our thinking and skills. Not only
that, the subject also helps us to face practical problems, apply the knowledge we have
learned in the theory classes in class, so that we can understand more deeply and
easily apply it in reality.
In the process of making a report to build a milk tea system Sweet Endings, our group
has learned a lot. Not only gaining an overview of how to build a system, the subject
also facilitates us to apply the knowledge of the subjects we have been studying such
as Production Management, Computer Applications, ... In particular, the subject has
significantly improved teamwork, responsibility and working style, thereby gradually
improving oneself after each week of study. Not only that, the subject also helps us to
improve our planning skills, presentation skills, communication skills, decisionmaking skills, thereby thinking about systems and orienting learning methods. and
future work also gradually becomes more obvious. The journey to knowledge is never
a smooth road, even with best efforts, there are still many obstacles when designing
the system, especially here is the familiarity with the calculation method. expenses,
76
cashflows when most of the members in the group have not studied Engineering
Economics to perform cash flow calculations. The final report certainly cannot avoid
errors. I hope you will review and give suggestions to improve the report.
77
APPENDIX A: SYSTEM’S ADDITIONAL INFORMATION
CHAPTER 2: NEEDS ANALYSIS
Result of Survey for customers (2.3)
78
79
80
CHAPTER 5: DETAIL DESIGN
Table 35. Equipmnet information (5.5.1.1)
No Name
1
POSAPP
PAL 2
cashing
machine
Parameter
Material
Price unit
(VNĐ)
Quantity
Supplier
Android 7.1
Plastic,
metal
15.990.000
1
POSAP
P
plastic,
metal
1.800.000
1
POSAP
P
Octa-core
RAM 2 GB
ROM 16
GB
2 LCD
Touch
Screen 15.6"
, 1920 x
1080 Memory
card Micro
SD, max 64
GB
Wifi
2.4G/5G
supports
IEEE 802.11
a/b/g/n
Bluetoot 4.0
Integrate bill
printer
80mm
12 months
insurance
2
Card swipe
machine
VISA,
ATM,…
High
security
Bluetooth
connection
81
12 months
insurance
3
Cash drawer
424(D) x
385(R) x
135(C)
steal
1.050.000
1
POSAP
P
Plastic,
metal
690.000
3
DIGIO
NE
2 safety keys
12 months
insurance
4
Camera wifi
Full HD
Yoosee
1080P
HK216 1080P Wifi
connection
Memory
card 128GB
Micro SD
5
Versatile
Blender
Sunhouse
SHD 5322
350x120x120 Plastic,
stainless
steel
779.000
2
Sunhou
se
6
Refrigerator
Samsung
Inverter 236l
RT22M4032
BY/SV
1544H
x550Wx
63.7D
7.020.000
1
Samsun
g
Plastic,
Metal
weight: 45
kg
82
7
Cooker
310x310x310 Aluminum
Sunhouse 1.8l
SHD8607W
700.000
1
Sunhou
se
8
Aomai
flamethrower
256.000
1
Beemart
Total
140x60
Metal
30.444.000 VND
83
Table 36. Furniture Information (5.1.1.2)
No
Name
Dimension
Material
Price
Quantit
y
Supplier
1
Sink
40 x 41 x
18cm
enamel
510,000
VND
(lifespan:
10 years)
1
INAX
2
Toilet
718 x 358 x
728cm
enamel
2,490,000
VND
(lifespan:
10 years)
1
INAX
3
Bathroom
accessori
es set
Glass shelves,
coat hangers,
towel racks,
paper boxes,
soap shelves,
toothbrush
shelves
Ceramic
glaze
1,050,000
VND (10
years)
1
INAX
4
Mirror
500x700x5mm
Silver coated add
glue to
enhance
resistance
to mildew
790,000
VND
1
INAX
5
Floor
drain
hopper
110 x 110mm
Ni+Cr
plated brass
material
660,000
VND
1
INAX
84
6
Mini
upper: 1600 x
drawer
350 x 800
2m
lower:
ATB2082
1600 x 600 x
840
12.810.00
0
1
Hoa Phat
Furniture
Iron
695,000
VND
(lifespan:
10 years)
2
Tiki
Rubberwoo
d
790,000
10
Homecoffee
Rubberwood
and faux
Length: 50 cm
leather
Height: 84 cm
580,000
27
Anfurniture
3
Moho
7
Shelf
150 x 120 x
30cm
8
Small
tables
Width: 70 cm
Length: 70 cm
Height: 75 cm
9
Chairs
10
Sofa
Width: 41 cm
Rubberwood 4,490,000
Width:
162cm Lengt
h:
81cm Height
: 82cm
85
11
Big
tables
Width: 200
cm
Rubberwoo
d
2,200,000
2
Noithatsen
Length: 90 cm
Height: 70 cm
12
Desk
180 x 70 x
75(cm)
Melamine
wood
2,022,000
VND
1
Hòa Phát
Furniture
13
Lights
Width: 100
cm
Aluminum
225,000
5
Anandecor
14
Lights
Width: 22 cm
Glass
111,000
10
Canmejia
Stamped
iron
630,000
2
Hdradio
15,290,00
0
2
Alaska
Length: 4.5
cm
15
Speakers
Ceiling
speakers JBL
CSS 8006BM
Bass 20cm
6W
Battery
duration: 100
hours
16
Air
condition
er
Daikin 2.0 HP
FTF50XV1V
86
17
Ventilatio
n
40x40
440,000
2
Dien Hiep
Phat
18
Curtain
Width: 8.47m
280,000
1
Negu
Height: 3m
Total
98,387,000 VND
Table 37 Equipment maintenance (5.2.1)
Equipment
Problems
Time needed a
year
Price per unit
(VND)
Cost
Gas system
Leaking
2
200.000
400.000
Electrical
system
Weak lighting,
breaking
3
1.000.000
3.000.000
Water pipe
Leaking, breaking
1
25.000
250.000
Air conditional
(2)
Breaking
1
100.000
200.000
Refrigerator
Leaking, breaking
1
300.000
300.000
1
1.000.000
1.000.000
(10 m)
(1)
Others
Total
5.150.000
87
Table 38 Expected cost for observe and rate system’s reliability (5.3)
Tasks
Cost
Electrical
System
40,000 - 1,500,000 VND (VAT is not included) (depending on the
extent and the item to be repaired)
Water System
150,000 - 1,200,000 VND (VAT is not included) (depending on the
extent and the item to be repaired)
Computer
System
5,000 - 500,000 VND per computer (VAT is not included)
Products
700,000 - 1,000,000 VND
Service
100,000 - 2,000,000 VND
Total
6,200,000 VND
Table 39 Expected cost for Social Design (5.4)
Activity
Cost
Discount
1,000,000 - 2,000,000 VND
Event
2,500,000 - 5,000,000 VND
Charity program
8,000,000 - 10,000,000 VND
Total per year
20,000,000 VND
88
Table 40 Plan for purchasing building material and constructing
service (5.5.2.1)
Item
Size per
product
Quantity
needed
Price per
product
Total price
Supplier
Water paint
17 liter
3
1.240.000 đ
3.720.000 đ
Paint Mart
Floor
60cmx60cm
60
600.000 đ
36.000.000 đ
Khatra
Door
10m^2
1
2.750.000 đ
2.750.000 đ Eurowindow
Ceiling
1m^2
55
650.000 đ
35.750.000 đ Vĩnh Tường
Constructing
service
1m^2
55
Total
2.400.000 đ
132.000.000
đ
7.640.000 đ
210.220.000
đ
Le Van
Group
Table 41 Training staff cost (5.5.2.2)
Items
Cost
Supplier
Documents
549.000 VND
Unica
Employment agencies fee
2.880.000 VND
Viecoi.vn
3.429.000 VND
X
(18% gross salary of
candidates)
Total
89
Table 42 Marketing Cost (5.5.2.3)
Marketing strategy
Cost
Number
Hiring KOLs, influencers 3.000.000 VND / post 4 KOLs
Supplier
Tiktok
Marketing services
6.900.000 VND
1
Phongvietgroup
Total
18.900.000 VND
X
X
Table 43 Business license (5.5.2.4)
Fee for
Cost
Filing the application for registration of business establishment at the
business registration office of the Department of Planning and
Investment
100.000
VND
Posting a company establishment statement on the national business
registration portal
300.000
VND
Expenses for paying license tax for whole year
2.000.000
VND
(Below 10 billions VND)
Cost of engraving company round seal
450.000
VND
Total
2.850.000
VND
90
10. Design for economy (5.5)
5.5.1 Revenue
Figure 26: Calculation of total revenue in 5 years
5.5.2 Investment
Figure 27: Calculation of total investment
5.5.3 Operation cost
Figure 28: Calculation of total cost in 1st year
91
5.5.4 Depreciation
Figure 29: Calculation of total depriciation value in 1st year
5.5.6 Cashflows
Figure 30: Cashflows in 5 years
92
APPENDIX B: SUMMARY TEAMWORK PROCESS
B1: TEAM CONTRACT
HOCHIMINHCITY UNIVERSITY OF TECHONOLOGY
MECHANICAL ENGINEERING DEPARTMENT
SYSTEM ENGINEERING
COURSE: SYSTEM ENGINEEGING
TP. HCM, 06/09/2022
SWEET ENDING
We have the same heartbeat!
Content of the contract – Group 6 – CC01 – Sweet Ending:
1. Team member
2. Role and Responsibility
3. Group study plan and goal
4. Team rules
5. Commitment of members
93
1. Team members:
Order
Name
Student ID
Email
1
Lê Thúy Hiền
2111202
hien.lethuyhien99@hcmut.edu.vn
2
Phạm Thị Thu Thảo
2153809
thao.phamthuthao168@hcmut.edu.vn
3
Hồ Thy Hà Trang
2153906
trang.hothyha2903@hcmut.edu.vn
4
Nguyễn Ngọc Bảo Châu
2153228
5
Võ Khánh Minh
2153587
chau.nguyen1612@hcmut.edu.vn
minh.vokhanh@hcmut.edu.vn
2. Role and Responsibility
Team leader: Suggest and decide plans and manage the working process of team
members
Note taker: Taking notes about lectures, discussions of team
Time keeper: Manage and distribute time for exercises of team members
Presenter: Report and present the work of the team to professor
Facilitator: Distribute the work of team members
3. Group study plan and goal
Frequency of group meetings: At least 1 times / 1 week
Time: Depend on schedule of team members
Location: Google meet, campus of university, other locations which is unified by team
members
Note: All the announcements about meeting locations and time will be announced
through facebook. If any team members can not attend a meeting, they have to make
sure that they will read the meeting report carefully and finish the work in an accurate
time.
4. Team rules
Must complete assigned tasks with an suitable time
Complete in a thorough, careful and invested manner.
The most important is a respectful, serious and progressive attitude.
Change the role of team members every 2 weeks
94
5. Commitment of members
Member
Commitment
Lê Thúy Hiền
Make sure to contribute the best work to team and
follow the team rule with the best attitude
Phạm Thị Thu
Thảo
Make sure to contribute the best work to team and
follow the team rule with the best attitude
Hồ Thy Hà Trang
Make sure to contribute the best work to team and
follow the team rule with the best attitude
Nguyễn Ngọc
Bảo Châu
Make sure to contribute the best work to team and
follow the team rule with the best attitude
Võ Khánh Minh
Make sure to contribute the best work to team and
follow the team rule with the best attitude
Sign
This contract is the result of discussion and consensus of 5 members in the
meeting group work on 6/9/2022
95
B2: TEAM DIARY
Order
1
Time
Assessment
Date
Time
6/9/2022
20h00
Full
2
17/9/2022
20h00
Full
3
22/9/2022
9h30
Full
Content
•
Discuss about the role of each
member in team
•
Discuss about the definition of
system and choose a system for
term project
•
Division of roles of members
Deadline for each member is
given system idea
•
•
•
•
4
26/9/2022
20h30
Full
•
•
5
28/9/2022
14h00
Absent:
Phạm Thị
Thu Thảo
•
•
•
6
30/9/2022
14h00
Absent:
Võ Khánh
Minh
•
Complete the team contract
Decide name of the system
Discuss about the components
of the system
Discuss about the components
of the system
Divide work the upcoming
presentation
Change the role of members in
the team contract
Check the assessment of team
members
Discussion about questions
from lecturer
Discuss 3 steps of system
implementation system:
Conceptual design; preliminary
design begin; Detailed design.
96
7
1/10/2022
19h00
Full
•
Discussion Diagram of 12
broadcasting steps Development
System Progress)
•
Distinguish “Need, want,
demand”
Discuss and divide the job for
presentation of QFD
•
8
3/10/2022
19h00
Full
•
•
•
•
•
•
Present the need analysis tools
(QFD)
Discussion about the term
project - need analysis
Content:
Prepare the slideshow: Hiền
Find the information about the
QFD: Minh, Trang, Thảo
Present the need analysis tools:
Châu
Deadline: 12h, 5/10/2022
9
4/10/2022
20h00
Absent:
Lê Thúy
Hiền
10
12/10/2022 19h30
Full
•
•
•
•
•
11
19/10/2022 19h00
Full
•
•
•
•
•
•
Decide the content of the need
analysis
Plan for conducting the survey
Decide the content of the “Need
analysis” phase
Plan for conducting the survey
Gathering all the information
collected from the survey
Discuss and decide the content
of the conceptual design
Divide work for team members
in the conceptual design:
Operational Analysis: Bảo Châu
Functional Analysis +
Allocation: Bảo Châu
Feasibility + Trade-off: Thu
Thảo
Risk ( based on system level )
RBS: Thu Thảo
97
•
System Specification: Thúy
Hiền
• Functional Baseline: Thúy Hiền
• Technical Performance
Measure: Hà Trang
• Maintenance and Support: Hà
Trang
• Concept design review validation: Khánh Minh
Deadline: 23h59, 23/10/2022
12
22/10/2022
9h00
Absent:
•
Lê Thúy
Hiền
Võ Khánh
Minh
13
24/10/2022 22h00
Full
•
•
•
•
Discuss and check the content
of the conceptual design did by
team members from previous
meetings
Gather all the information
Change the role and
responsibilities of team
members
Discuss and check the content
of the conceptual design (After
checked by lecturer)
Divide team members to correct
their responsible parts
Deadline: 15h, 28/10/2022
14
2/11/2022
19h40
Absent:
Lê Thúy
Hiền
•
•
Võ Khánh
Minh
15
7/11/2022
22h00
Full
•
•
•
•
•
Discussion and decide about
the content of the preliminary
design
Check the assessment of team
members and self - evaluation
Decide to choose another kind
of dividing the subsystem
Do the preliminary design
following the new subsystem
Divide the work to team
members:
Parking, restroom - Thu Thảo
Sitting area, tổng hợp - Hà
Trang
98
•
•
•
16
8/11/2022
18h00
Full
•
•
•
•
•
•
Barista and cashier, validation Thúy Hiền
Storage, risk management - Bảo
Châu
Product baseline - Khánh Minh
Divide the work to team
members:
Parking, restroom - Thu Thảo
Sitting area, tổng hợp - Hà
Trang
Barista and cashier, validation Thúy Hiền
Storage, risk management - Bảo
Châu
Product baseline - Khánh Minh
Deadline: 9h, 14/11/2022
17
14/11/2022 22h00
Full
•
•
18
16/11/2022 19h00
Full
19
21/11/2022 13h00
Full
Gather and check all parts of
members
Discussion about the questions
which are going to be asked to
the lecturer to improve the
quality of this phase
•
Discussion about the content of
the detail design and decide
what to bring into this phase
• Divide works to team members:
• Parking, restroom: Thảo
• Sitting area: Trang
• Barista and cashier: Hiền
• Storage: Châu
• Design for operation : Hiền
• Design for maintenance for
system: Hiền
• Design for reliability: Thảo
• Design for society: Thảo
• Design for economy: Trang
• Design for production: Minh
Deadline: 21h, 20/11/2022
•
Gathering and decide what is
the format of the final report
99
•
•
20
23/11/2022 13h00
Absent:
Phạm Thị
Thu Thảo
•
•
Decide and work on the index
of the final reports
Divide works to team members
Continue on the final reports
Check the quality and
information in the final reports
Nguyễn Ngọc
Bảo Châu
21
24/11/2022 13h00
Absent:
•
•
Lê Thúy
Hiền
Continue on the final reports
Check the quality and
information in the final reports
Võ Khánh
Minh
22
26/11/2022 14h00
Full
23
28/11/2022 14h00
Full
•
•
•
•
Continue on the final reports
Check the quality and
information in the final reports
Conduct some improvements in
the detail design phase
Do the assessment for team
members
100
B3: TEAM ASSESSMENT
Figure 31: Team assessment of Hiền, Châu, Thảo
Figure 32 Team assessment of Minh, Trang
101