IMS3801 Week 2 Tutorial, Semester 1, 2001
Examples of data flow diagrams will be distributed in the tutorial.
Case study 1: Xenith Electronics Ltd.
You have been called in as an information consultant to a small business, Xenith Electronics Ltd.
The business designs and tests electronic equipment to be used in biomedical monitoring in hospitals and
medical clinics; manufacturing is done by another firm, under contract. Staff consists of 2 electronics
engineers, 1 computer technician, and an office coordinator/ receptionist. A medical consultant is also a
partner in the business.
The knowledge base of the company consists of the skills and experience of its personnel, and an
unorganised collection of correspondence, draft business proposals, computer files, emails, diagrams, trade
literature (such as electronics components catalogues and price lists), textbooks and other materials.
1.
Describe the issues you would need to take into account while analysing the knowledge base and
possible information solutions.
2.
Outline your suggestions for the following, commenting on how you would allow for media types
and information flows. Give reasons for your choices.
2.1
Storage solutions
2.2
Classification schemes or alternative retrieval methods
2.3
Information systems
3.
Draw one or more data flow diagrams representing receiving an initial enquiry from a customer;
preparing a quote; receiving an order; designing the piece of equipment; sending the design specifications to
the manufacturer; then invoicing the customer, receiving payment, and sending a receipt.
Case study 2: Omelette Pavillon.
Draw a data flow diagram for the following recipe.
1.
2.
3.
“Just before you start cooking the omelets, break three eggs for each omelet into as many
individual bowls as needed for the number of omelets to be made. Add salt and pepper to taste and
about two teaspoons of heavy cream. You may also beat the eggs to expedite making omelets.
Heat 2 tablespoons of butter in a saucepan and add the flour. Stir with a wire whisk until blended.
Add the chicken broth and cook, stirring vigorously with the whisk. Add the cream and bring to the
boil. Simmer for about 10 minutes.
Meanwhile, heat another tablespoon of butter in a saucepan and add the onion. Cook, stirring, until
wilted, and add the tomatoes, bay leaf, salt and pepper. Simmer, stirring occasionally, about 10
minutes.
Heat another tablespoon of butter and add the chicken. Cook, stirring about 30 seconds. Add 3
tablespoons of the cream sauce. Bring to the boil and remove from the heat. Set aside.
4.
5.
6.
To the remaining cream sauce add the egg yolk and stir to blend. Add salt and pepper to taste and
the grated Swiss cheese. Heat, stirring, just until the cheese melts. Set aside.
Beat the eggs with salt and pepper. Add 6 tablespoons of the tomato sauce. Heat the remaining 3
tablespoons of butter in an omelet pan, and when it is hot. Add the eggs. Cook, stirring, until the
omelet is set on the bottom but moist and runny in the center. Spoon creamed chicken down on the
center of the omelet and add the remaining tomato sauce. Quickly turn the omelet out into a baking
dish.
Spoon the remaining cream sauce over the omelet and spronkle with grated Parmesan cheese. Run
the dish under the broiler until golden brown.”
References:
Hoffer J.A., George J.F. & Valacich J.S. (1999) Modern systems analysis and design 2nd ed Addison
Wesley
Kennedy J. & Schauder C. (1998) Records management 2nd ed Longman