SYS366 Test 2 V3 suggested Answers
Winter Semester 2008
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This test is out of 50 marks and is worth 15% of your final mark. No aids are allowed. Good luck!
Case
Deli D’ Lite opened as a sandwich shop in an industrial plaza in 2005. At first Deli D’ Lite sold only sandwiches.
Their popularity soon spread as the sandwiches were “created” for the customers from freshly baked bread and
rolls and a wide range of ingredients at a very reasonable price. Because the plaza in which Deli D’ Lite is located
is close to a university and a community college, there was soon a demand for tables and chairs at which
customers could eat. In response to requests, the owners added salads and homemade soups to its menu. Many
customers wanted to be able to enjoy Deli D’ Lite’s food not only at lunchtime but also through the afternoon and
evening. In response to this, the hours of operation were increased and the business expanded to include the sale
of deli products and baked goods. Again in response to requests, it developed a catering department to supply
trays of sandwiches and condiments to faculty meetings and functions, student functions and meetings held at
businesses within its area.
Deli D’ Lite has now grown so large that it has expanded into the two adjacent units in the industrial plaza. The
rate of expansion has caused the owners to rethink their original business plan. They have decided that they need
to turn some of the major functions of the business over to managers and to keep control of the strategic decisions
and the financial planning. They wish to invest in a computer system that will support both their responsibilities in
the business and those of their managers. The system to be developed will focus on supporting the needs of the
managers first. The initial functions performed by the managers that need computer support are:
Inventory Management
 Track the amount of each ingredient that is used during a week per menu item so that orders can be
placed accurately
 Maintain ingredients inventory
 Label all incoming perishables to ensure that they are not carried over to the next day
 Maintain supplier list
 Place orders with suppliers electronically
 Maintain “food items for sale” inventory
 Label all food items for sale with an expiry date, a list of the ingredients, and an icon to show if there are
no dairy products or no wheat products or are vegan or vegetarian.
 Record all food items that are removed at the end of the day and sent to the shelters
 Maintain catering supplies inventory, e.g. cutlery, glasses, dishes, trays
Deli D’ Lite has won many business and customer satisfaction awards. It serves only deli meats and salads,
produce, and baked goods that are fresh each day. At the end of the day, the staff removes all of the unsold deli,
produce and baked goods from the display cases and refrigerators, packages them, and the delivery truck brings
them to the local shelters.
All trays of food for catered events are made up no sooner than two hours before the event and transported in
coolers to the venue. Deli D’ Lite will arrange to have staff to set the food on tables and to serve at a function if
that is required. Repeat catering clients are given up to a 20% discount on large orders and can have menu items
created for them. Deli D’Lite will accommodate dietary restrictions, such as no dairy products, no wheat
products, and vegetarian platters.
Because Deli D’Lite accommodates dietary restrictions, it has developed an icon system (such as a small picture
of a cow with a line through it to indicate no dairy). It labels all of the pre-packaged goods for sale, like
sandwiches or salads, showing ingredients, an icon if it conforms to certain dietary requirements, and an expiry
date. The icons are also placed on trays made up for catering orders also.
Question 1: Business Rules (5 marks)
SYS366 Test 2 V3 suggested Answers
Winter Semester 2008
Page 2 of 4
In this table, write 5 business rules from the Deli D’ Lite case study. Do not write more than 5 or make up
ones of your own.
Business Rules
1.
2.
3.
4.
5.
Question 2: Systems Use Case Diagram (10 marks)
In this space, draw a systems use case diagram for the Inventory Management Business Area.
Manager can do
all functions
TrackIngredients
MaintianIngredientsInventory
MaintainSuppliersList
LabelPerishables
InventoryManager
MaintainPurchaseOrders
InventoryStaff
MaintainFoodItemsforSaleInventory
CreateLabels
RecordFoodSentToShelters
MaintianCateringSuppliesInventory
SYS366 Test 2 V3 suggested Answers
Winter Semester 2008
Page 3 of 4
Question 3: Casual Use Case Specification (30 marks)
Using this template, write a casual systems use case specification for the Maintain Items for Sale Use Case. In
addition to the Add New Item for Sale scenario, you are to write scenarios which handle updating the items
for sale inventory and creating a label.
NOTE: Be sure to include the names of all of the fields that would appear on an item for sale record.
You will have to reread the Case study very carefully in order to do this and look for business rules
that affect labeling.
Casual Use Case Specification
Use Case Name: Maintain Items for Sale Inventory
Description: This use case allows the actor, the Inventory staff, to add new items for sale, to update items
for sale, and to create a label. (2 marks)
Section 1: Business Rule(s): (write 3 business rules that apply to the use case.) (3 marks)
BR 01: At the end of the day, the staff removes all of the unsold goods from the display cases and refrigerators
and takes them to the local sherlters.
BR 02 Has an icon system to indicate special dietary restrictions.
BR 03 It labels all of the pre-packaged goods for sale, like sandwiches or salads, showing ingredients, an icon if it
conforms to certain dietary requirements, and an expiry date.
BR04: The icons are also placed on trays made up for catering orders also
BR 05 Record all food items that are removed at the end of the day and sent to the shelters
BR 06 Only the manager can change the minimum on hand
Section 2: Scenarios (HD):
Scenario 1: Name of Scenario – Add A New Item for Sale
Preconditions
At the moment when the use case begins, the system is displaying the Maintain goods for sale
inventory record. (1 mark)
Actor
System
Enters the information on a new item for sale:
ingredients, expiry date, dietary restrictions,
price, quantity on hand, minimum (5 marks)
Requests save (1 mark)
Validates the data (2 marks)
Saves the record
Scenario 2: Name of Scenario – Update the Items for Sale Inventory
SYS366 Test 2 V3 suggested Answers
Winter Semester 2008
Page 4 of 4
Preconditions: The actor must be the manager in order to change the minimum on hand (1 mark)
Actor
System
Enters the name of the item for sale (1 mark)
Requests retrieve (1 mark)
Retrieves the record and displays it on the screen
Makes the changes (1 mark)
Requests save (1 mark)
Validates the data (2 marks)
Resaves the record
Scenario 3: Name of Scenario – Create a Label
Preconditions: The system is displaying the label screen
Actor
System
Enters the information: ingredients, expiry date,
price (2 marks)
Requests submit (1 mark)
Writes the information to the label (1 mark)
Requests icon for special dietary conditions
Writes icon to the label
(1 mark))
(1 mark)
Requests print
Sends icon to the prints
(1 mark)
(1 mark)
Successful Post Conditions:
A record has been added or updated. A label has been created and printed. (4 marks)
Question 4: Stakeholders (5 marks)
In this space, write the names of all of the stakeholders for the Inventory Management system being
developed for Deli D’Lite... An example, catering customer with special dietary needs.
Catering customer
Catering customer with special dietary needs
Ministry of Health
Suppliers
Shelter workers
Customer
Purchasing staff
Owners
managers