Skor Culinary Concepts – Requirements Document
BTR490 – Team 10
Skor Culinary Concepts
Requirements Document
Team Members:
Aditya Nanda Kuswanto
Aeraj Rehman
Melissa Peh
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Skor Culinary Concepts – Requirements Document
Requirements for Skor Culinary Concepts
Table of Contents
1 Introduction
1
INTRODUCTION ........................................................................................... 4
1.1
Vision...................................................................................................................... 4
1.2
Scope....................................................................................................................... 4
1.3
Vision and Scope statements for each individual business area ....................... 4
1.3.1
Inventory Management ................................................................................... 4
1.3.2
Order Management ......................................................................................... 5
1.3.3
Production Management ................................................................................. 5
1.3.4
Accounting Management ................................................................................ 6
2
GENERAL DESIGN CONSTRAINTS ............................................................ 7
2.1
System Boundaries ................................................................................................ 7
2.1.1
Inventory Management Operating Environment ............................................ 7
2.1.2
Order Management Operating Environment .................................................. 7
2.1.3
Production Management Operating Environment .......................................... 7
2.1.4
Accounting Management Operating Environment ......................................... 7
2.2
User Profile ............................................................................................................ 8
2.2.1
Manager .......................................................................................................... 8
2.2.2
Purchasing Staff .............................................................................................. 8
2.2.3
Production Staff .............................................................................................. 8
2.2.4
Daily Operation Staff ...................................................................................... 8
2.2.5
Coffee Truck Drivers (Clients) ....................................................................... 8
2.3
3
Business Rules ....................................................................................................... 8
NONFUNCTIONAL REQUIREMENTS .......................................................... 9
3.1
Security Requirements ......................................................................................... 9
3.2
Safety Requirements ............................................................................................. 9
3.3
Legal Requirements .............................................................................................. 9
4
SYSTEM USE CASES ................................................................................ 10
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4.1
Use Case Diagram ............................................................................................... 10
4.1.1
Inventory Management Use Case Diagram .................................................. 10
4.1.2
Order Management Use Case Diagram ........................................................ 11
4.1.3
Production Management Use Case Diagram ................................................ 11
4.1.4
Accounting Management Use Case Diagram ............................................... 12
4.2
Skor Culinary Concepts Order System Case Specifications........................... 12
4.2.1
Inventory Management – Manage Inventory................................................ 12
4.2.2
Inventory Management – Check Expiry Dates ............................................. 14
4.2.3
Inventory Management – Check Stock Levels ............................................. 15
4.2.4
Order Management – Log into Website........................................................ 16
4.2.5
Order Management – Order Food Items ....................................................... 17
4.2.6
Order Management – Check Past Orders...................................................... 18
4.2.7
Accounting Management – Register Account .............................................. 20
4.2.8
Production Management – View Order Details ............................................ 20
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1 Introduction
1.1 Vision
The Skor Culinary Concepts Order System covers two goals. The first one is to assist the
manager in maintaining the supplies of food items to maximize efficiency, as well as
keeping track of customer demands and demand trends in the various areas. The system
will maintain statistical data on all orders throughout the GTA. The system will also alert
the manager when the stock of food items is low, or when a certain supply is about to
expire.
The second goal is to provide a reliable and easy-to-use tool for coffee truck drivers to
enter their orders ahead of time. The system has to be intuitive and practical to attract the
drivers into using the system and away from ordering from restaurants, which is a more
expensive alternative. The system will ensure that the finished goods are ready to be
loaded into the trucks as soon as they arrive, in order to minimize delays between rounds.
1.2 Scope
The Skor Culinary Concepts Order System is an inventory and order management system
which is designed to maintain and track inventory status, as well as manage the
scheduling of order processing. All food supply and preparation is done in order to fulfill
scheduled orders only, thus avoiding storing day-old products. Reports can be generated
at any specified time to include information such as buying patterns, low stock levels and
more.
The Skor Culinary Concepts Order System is intended to help with the day-to-day
operation of the company. It is not designed to handle the company’s financial data or
perform any financial reporting capability beyond printing client invoices. The system
assumes that the company already has a financial system in place for that purpose.
1.3 Vision and Scope statements for each individual business
area
1.3.1 Inventory Management
Vision Statement
In order to provide fresh food in a proficient manner, the Inventory Management module
provides an efficient method to track and maintain the food and packaging inventory
status. The module also keeps track of special handling instructions such as expiry date
and storage temperature requirements.
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Scope
This module provides food and packaging inventory tracking, stock level threshold
tracking, menu cataloging and expiry date tracking. The system assumes that the
mechanism of replenishing stock is already in place.
Features
This module provides the following features:
- Inventory tracking
o Add, edit, delete food items
o Add, edit, delete menu items
o Add, edit, delete packaging items
- Generate low stock level report
- Expiry date tracking
1.3.2 Order Management
Vision Statement
In order to ensure adequate stock and preparation time to fulfill customer orders, the
Order Management module is a reliable and easy-to-use online interface for our clients to
make their orders ahead of time, as well as browse the general buying trends of other
clients.
Scope
This module provides a web interface for our clients to browse and select their daily
menu. Clients will then be able to pre-order their menu items and assign up to three
different time slots for fulfillment.
Features
This module provides an online interface with the following features:
- Provide a current list of all available menu items.
- Add, modify and track online orders (some features may be restricted by time).
Each order is required to have a selectable time and date slot for fulfillment.
- Track buying patterns (by period, region, “daily favorites”)
- View order by date
1.3.3 Production Management
Vision Statement
The Production Management module allows employees to manage and keep track of the
order fulfillment process.
Scope
This module provides order processing such as viewing orders, creating production
schedules as well as updating inventory status. The system assumes that the company
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already has a system to ensure that food items are processed properly. The system only
manages the schedules to ensure that the process is completed before the clients arrive to
pick up their orders.
Features
This module provides the following features:
- View order information
- Create daily production schedule
- Update inventory status: When ingredients are retrieved from the inventory, the
stock levels must be adjusted accordingly.
1.3.4 Accounting Management
Vision Statement
Customers need a printout of their current order when they pick up the goods. This
invoice should have the menu items with its prices and amount so they are able to verify
their order before paying for it. Following that, they can proceed to a checkout counter to
pay for their order.
Scope
This module is used to produce a detailed invoice for an order. The system will not
incorporate any financial data storage and reporting, nor does it process payments.
Operation staff can also use this module to create a new user account for clients to access
the Order Management module.
Features
This module provides the following features:
- Produce a customer invoice for an order.
- Create user account (for Order Management module).
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2 General Design Constraints
2.1 System Boundaries
Skor Culinary Concept Order System
Inventory
Management
EMPLOYEES
CLIENTS
Inventory
Order
Management
Production
Management
Orders
Accounting
Management
Users
2.1.1 Inventory Management Operating Environment
Only the manager and purchasing staff has access to the Inventory Management module.
All information used by this module is stored in the Inventory database.
2.1.2 Order Management Operating Environment
The Order Management module is a web application that is accessible to anyone who has
an account on the system created by the Accounting Management module. This module
has read-only access to the Inventory database for retrieving menu information. All other
information used by this module is stored in the Orders database.
2.1.3 Production Management Operating Environment
Only the manager and production staff has access to the Production Management module.
This module accesses and updates information from both Inventory and Orders database.
2.1.4 Accounting Management Operating Environment
Both the manager and daily operation staff has access to the Accounting Management
module. This module accesses information from both Inventory and Orders database.
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2.2 User Profile
The following list describes the categories and roles of the users who will be interacting
with the system:
2.2.1 Manager
-
Oversees daily business operation.
Has access to keep track of inventory (including information such as stock level
and expiry dates).
Has access to view and keep track of placed orders.
Has access to view and keep track of order trends and buying patterns.
2.2.2 Purchasing Staff
-
Handles the purchasing of inventory items and managing the information thru the
Inventory Management module.
Has access to keep track of inventory (including information such as stock level
and expiry dates).
Has access to view placed orders.
2.2.3 Production Staff
-
Obtains a production schedule and prepares placed orders.
Has access to view placed orders.
Has access to update inventory stock levels.
2.2.4 Daily Operation Staff
-
May include clerks, salespeople, and cashiers.
Oversees the daily on-site business operation.
Has access to the Accounting Management and Order Management module.
2.2.5 Coffee Truck Drivers (Clients)
-
Must own a valid vending permit.
Uses the Order Management module for managing their orders.
2.3 Business Rules
-
No cancellation after an order is placed.
New orders can be modified up until 11:59pm of the day before pickup date.
Clients are restricted to a maximum of three different orders per day. Each order
must have a pickup time-slot selected.
All clients must have a valid vending permit in order to have an account in the
Order Management module.
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3 Nonfunctional Requirements
3.1 Security Requirements
This section describes the security requirements as they pertain to the particular business
areas in the Skor Culinary Concepts Order System.
Inventory Management
Access to this module is limited to manager and purchasing staff accounts. Any
modifications to the inventory stock levels (additions or reductions) must be logged in the
system along with the actor’s username.
Order Management
To ensure privacy and accuracy in tracking orders, all users must register for an account
that is password-protected in order to access the system. New accounts must be made in
person at the Skor Culinary Concepts office and a valid vending permit is required to
authenticate the client’s status.
The online order system should also employ the use of 128-bit Secure Sockets Layer
(SSL) encryption for data transfer.
Production Management
Access to this module is limited to manager and production staff accounts. Any
modifications to the inventory stock levels (use of ingredients) must be logged in the
system along with the production staff’s username.
Accounting Management
Access to this module is limited to manager and daily operation staff accounts. At the end
of every fiscal period, all financial data should be backed up and stored for safekeeping
and audit purposes.
3.2 Safety Requirements
The online order system (Order Management module) must employ the use of 128-bit
Secure Sockets Layer (SSL) encryption for data transfer. The central server must be
protected with firewalls and antivirus software to prevent damage and outside tampering.
3.3 Legal Requirements
1. All packaged food must have a nutrition label.
2. Durable life information should be declared either on the label of a product or on a
poster next to the food and is generally expressed as a number of days. A “bestbefore” date is a different way of showing the durable life of a product. It indicates
the date until which the unopened product will retain its durable life, and must be
accompanied by proper storage instructions.
3. Egg storage and processing:
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-
Eggs must be kept at all times at a temperature of not more than 4°C.
Liquid processed eggs that are to be frozen shall be cooled to at least -12°C within
60 hours after time of breaking.
4. Refrigeration of food must be at a temperature of 4° C or 40° F.
5. Frozen food must be stored at a temperature of -18°C or 0° F.
4 System Use Cases
4.1 Use Case Diagram
4.1.1 Inventory Management Use Case Diagram
CheckExpiryDate
Manager
CheckStockLevels
PurchasingStaff
ManageInventory
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4.1.2 Order Management Use Case Diagram
LoginWebsite
Manager
ModifyOrder
ViewBuyingPatterns
OrderFoodItems
Client
CheckPastOrders
4.1.3 Production Management Use Case Diagram
ViewOrderDetails
Manager
CreateSchedule
ProductionStaff
UpdateInventoryStatus
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4.1.4 Accounting Management Use Case Diagram
PrintInvoice
DailyOperationStaff
CreateAccount
4.2 Skor Culinary Concepts Order System Case Specifications
4.2.1 Inventory Management – Manage Inventory
Brief Description:
This use case describes how the user checks, adds, modifies, or removes items in the
company inventory.
Primary Actor:
Inventory staff
Precondition:
The user is logged in.
Postcondition:
Inventory items are checked or modified. Report is printed.
Basic Flow:
Before the use case starts, the user is on the Inventory screen.
1. The system displays the Inventory screen with buttons for Check Expiry
Dates, Check Low Stock Levels, and Manage Inventory (E1).
2. The user clicks Manage Inventory. The system retrieves a list of ingredients
from the database (E2) and displays it on the Inventory Detail. There are also
Add, View, and Modify buttons.
3. If the user selects an ingredient and clicks View, the system handles the
request through Subflow S1. If the user selects an ingredient and clicks
Modify, the system commits Subflow S2. If the user clicks Add button, the
system performs Subflow S3.
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4. The user can print the displayed screen by clicking the Print button, handled
by Subflow S43. The use case ends.
Subflows:
S1. View Ingredient Detail
1. The system retrieves selected ingredient data from the database (E2) and lists
it on the screen as static labels. The system reverts back to Basic Flow 3.
S2. Modify Ingredient Detail
1. The system retrieves selected ingredient data from the database (E2) and lists
it on the screen, but in editable textboxes and form controls.
2. The user modifies the data content and clicks Submit button. The system
validates the entries (E3), updates the database, and records an update entry
into a log. The system then reverts back to Basic Flow 3.
S3. Add New Ingredient
1. The system displays a screen with entries for the ingredient data.
2. The user fills in the data and clicks Submit. The system validates the entries
(E3), adds the new ingredient into the database, and records an update entry
into a log. The system then reverts back to Basic Flow 3.
S4. Print Summary
1. The system sends the current page to the printer (E4) and then returns to Basic
Flow 4.
Exceptions:
E1. Server error – Connection to main server not detected.
1. Display message “Page not found! Please try again later!” on the website and
return to Basic Flow 1. The system sends a notification e-mail to the System
Administrator.
E2. Database error
1. Display message “Database error! Please try again later!” on the website and
return to Basic Flow 2. The system sends a notification e-mail to the System
Administrator.
E3. Validation error
1. Display message “Error detected!” on the website and highlight the wrong
entries, returning to Subflow S2-2 or S3-2.
E4. Printer error
1. Display message “Printer error!” on the website and returns to Basic Flow 4.
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4.2.2 Inventory Management – Check Expiry Dates
Brief Description:
This use case describes how the user inspects the inventory for ingredients with imminent
expiry dates.
Primary Actor:
Inventory staff
Precondition:
The user is logged in.
Postcondition:
Inventory expiry dates are checked. Report is printed.
Basic Flow:
Before the use case starts, the user is on the Inventory screen.
1. The system displays the Inventory screen with buttons for Check Expiry
Dates, Check Low Stock Levels, and Manage Inventory (E1).
2. The user clicks Check Expiry Dates. The system retrieves a list of ingredients
from the database (E2) and displays it on the Inventory Detail. If an item’s
expiry date is imminent (within 1-2 days), the entry is highlighted in red. The
list is sorted so that the red entries are on the top. There are also View and
Print buttons.
3. If the user selects an ingredient and clicks View, the system handles the
request through Subflow S1.
4. The user can print the displayed screen by clicking the Print button, handled
by Subflow S2. The use case ends.
Subflows:
S1. View Ingredient Detail
1. The system retrieves selected ingredient data from the database (E2) and lists
it on the screen. The system reverts back to Basic Flow 3.
S2. Print Summary
1. The system sends the current page to the printer (E4) and then returns to Basic
Flow 4.
Exceptions:
E1. Server error – Connection to main server not detected.
1. Display message “Page not found! Please try again later!” on the website and
return to Basic Flow 1. The system sends a notification e-mail to the System
Administrator.
E2. Database error
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1. Display message “Database error! Please try again later!” on the website and
return to Basic Flow 2. The system sends a notification e-mail to the System
Administrator.
E3. Printer error
1. Display message “Printer error!” on the website and returns to Basic Flow 4.
4.2.3 Inventory Management – Check Stock Levels
Brief Description:
This use case describes how the user inspects the inventory for ingredients with low stock
levels (i.e. below the preset thresholds).
Primary Actor:
Inventory staff
Precondition:
The user is logged in.
Postcondition:
Inventory stock levels are checked. Report is printed.
Basic Flow:
Before the use case starts, the user is on the Inventory screen.
1. The system displays the Inventory screen with buttons for Check Expiry
Dates, Check Low Stock Levels, and Manage Inventory (E1).
2. The user clicks Check Low Stock Levels. The system retrieves a list of
ingredients from the database (E2) and displays it on the Inventory Detail. If
an item’s stock level is below the threshold, the entry is highlighted in red.
The list is sorted so that the red entries are on the top. There are also View and
Print buttons.
3. If the user selects an ingredient and clicks View, the system handles the
request through Subflow S1.
4. The user can print the displayed screen by clicking the Print button, handled
by Subflow S2. The use case ends.
Subflows:
S1. View Ingredient Detail
1. The system retrieves selected ingredient data from the database (E2) and lists
it on the screen. The system reverts back to Basic Flow 3.
S2. Print Summary
1. The system sends the current page to the printer (E4) and then returns to Basic
Flow 4.
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Exceptions:
E1. Server error – Connection to main server not detected.
1. Display message “Page not found! Please try again later!” on the website and
return to Basic Flow 1. The system sends a notification e-mail to the System
Administrator.
E2. Database error
1. Display message “Database error! Please try again later!” on the website and
return to Basic Flow 2. The system sends a notification e-mail to the System
Administrator.
E3. Printer error
1. Display message “Printer error!” on the website and returns to Basic Flow 4.
4.2.4 Order Management – Log into Website
Brief Description:
This use case describes how the user logs into the system.
Primary Actor:
Coffee truck drivers
Precondition:
The user is on the company website, Login screen.
Postcondition:
The user is logged in.
Basic Flow:
Before the use case starts, the user is on the Login screen.
1. The system displays login screen with entries for username and password, as
well as New Account and Forget Password links (E1). If the user clicks Forget
Password link, the system initiates Subflow S1.
2. The user enters username and password and click Login. The system validates
the username and password with information from the database (E2).
3. If the username and password are invalid, the system displays “Login not
successful” message on the website and allow the user to try again. If the
username and password are valid, the system assigns session ID to the user
and display “Login successful” message on the website and display the Main
screen. The use case ends.
Subflows:
S1. Retrieve password
1. The system asks for the username and the e-mail address the user used to
register, as well as Retrieve button.
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2. The user provides both pieces of information and click Retrieve. The system
checks whether the username and e-mail address are valid.
3. If they are invalid, the system displays “Invalid user information!” on the
website and allows the user to try again. If they are valid, the system sends an
e-mail to the user’s address with the password, and then reverts back to Basic
Flow 1.
Exceptions:
E1. Server error – Connection to main server not detected.
1. Display message “Page not found! Please try again later!” on the website and
return to Basic Flow 1. The system sends a notification e-mail to the System
Administrator.
E2. Database error
1. Display message “Database error! Please try again later!” on the website and
return to Basic Flow 2. The system sends a notification e-mail to the System
Administrator.
4.2.5 Order Management – Order Food Items
Brief Description:
This use case describes how the user orders food items from the company website.
Primary Actor:
Coffee truck drivers
Precondition:
The user is logged in.
Postcondition:
The food items are ordered. Summary is printed.
Basic Flow:
Before the use case starts, the user is on the Main screen.
1. The system displays main screen with buttons for Order Food Items and
Check Past Orders (E1).
2. The user clicks Order Food Items. The system displays the order screen with
Add Food Item button and Submit button. The user fills in the entries.
3. The user then keeps on adding new food items by clicking Add Food Item,
which the system handles through Subflow S1. The user can also modify an
existing food item entry by clicking Modify button on each entry.
4. Once satisfied with the order the user clicks Submit button. The system
records the order into the database (E2) and display a Summary page with the
summary of the order, equipped with a Print button.
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5. The user can print the summary by clicking the Print button, handled by
Subflow S3. The use case ends.
Subflows:
S1. Add Food Item Entry
1. The system displays a list of available food items, as well as entries for
quantity and time of day, with OK and Cancel button. The user selects a food
item, enters quantity and time, and clicks OK.
2. The system validates the entries (E3). If validated, the system adds the food
item entry to the Order screen, computes total, and returns to Basic Flow 3.
S2. Modify Food Item Entry
1. The system displays the entry detail, as well as quantity and time, with OK
and Cancel button. The user modifies the entries and clicks OK.
2. The system validates the entries (E3). If validated, the system modifies the
food item entry with the new data, recalculates total, and returns to Basic
Flow 3.
S3. Print Order Summary
1. The system sends the summary page to the printer (E4) and then returns to
Basic Flow 5.
Exceptions:
E1. Server error – Connection to main server not detected.
1. Display message “Page not found! Please try again later!” on the website and
return to Basic Flow 1. The system sends a notification e-mail to the System
Administrator.
E2. Database error
1. Display message “Database error! Please try again later!” on the website and
return to Basic Flow 4. The system sends a notification e-mail to the System
Administrator.
E3. Validation error
1. Display message “Error detected!” on the website and highlight the wrong
entries, returning to Subflow S1-2 or S2-2.
E4. Printer error
1. Display message “Printer error!” on the website and returns to Basic Flow 5.
4.2.6 Order Management – Check Past Orders
Brief Description:
This use case describes how the user checks past orders (by date or monthly) from the
company website.
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Primary Actor:
Coffee truck drivers
Precondition:
The user is logged in.
Postcondition:
Past orders are checked. Summary is printed.
Basic Flow:
Before the use case starts, the user is on the Main screen.
1. The system displays main screen with buttons for Order Food Items and
Check Past Orders (E1).
2. The user clicks Check Past Orders. The system displays the order screen with
filter selections for the order information (either by month or by individual
date), as well as View button and Print button.
3. If the user selects a month and clicks View, the system handles the request
through Subflow S1. If the user clicks a date on the calendar, the system
performs Subflow S2.
4. The user can print the displayed screen by clicking the Print button, handled
by Subflow S3. The use case ends.
Subflows:
S1. View Monthly Summary
1. The system searches the database (E2) and lists all orders in the selected
month and year. If the user selects an order and clicks View, the system
performs Subflow S2.
S2. View Order Summary
2. The system searches the database (E2) and displays the order details on a
given date, listing all ordered food items. The system returns to Basic Flow 4.
S3. Print Summary
3. The system sends the current page to the printer (E4) and then returns to Basic
Flow 4.
Exceptions:
E1. Server error – Connection to main server not detected.
1. Display message “Page not found! Please try again later!” on the website and
return to Basic Flow 1. The system sends a notification e-mail to the System
Administrator.
E2. Database error
1. Display message “Database error! Please try again later!” on the website and
return to Basic Flow 3. The system sends a notification e-mail to the System
Administrator.
E3. Printer error
1. Display message “Printer error!” on the website and returns to Basic Flow 4.
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4.2.7 Accounting Management – Register Account
Brief Description:
This use case describes how a staff member registers an account for access to the Order
Management module, which is required by coffee truck drivers for ordering food items.
Primary Actor:
Daily operation staff
Precondition:
The user is logged in.
Postcondition:
A new user account is registered into the system.
Basic Flow:
Before the use case starts, the user is on the Main screen.
1. The system displays main screen with buttons for Register New Account.
2. The user clicks on Register New Account to create a new account. The
systems display a registration window with Submit button at the bottom.
3. The user fills in all entries and clicks Submit. The system validates the
information (E1).
4. If the information passes validation, the system records the new user account
into the database (E2), displays “Registration successful” on screen, and
provides a button to return to Main screen. The use case ends.
Subflows:
None
Exceptions:
E1. Validation error
1. Display message “Error detected!” on the website and highlight the wrong
entries, returning to Basic Flow 3.
E2. Database error
1. Display message “Database connection error! Please try again later!” on the
screen and return to Basic Flow 4. The system sends a notification e-mail to
the System Administrator.
4.2.8 Production Management – View Order Details
Brief Description:
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This use case describes how a production staff inspects outstanding orders for the day to
make sure all food items are created and ready for shipping when the trucks arrive. Think
of the order listings for restaurant kitchens.
Primary Actor:
Production staff
Precondition:
The production system is active (no login necessary).
Postcondition:
Order details are inspected.
Basic Flow:
Before the use case starts, the user is on the Production Main screen.
1. The system searches the database (E2) and retrieves all orders for the day.
The system displays a daily schedule screen divided into 30-minute intervals
(similar to Microsoft Outlook daily calendar view) (E1). The current time
cell is bordered. The cells with outstanding orders are marked with different
colors based on urgency (closer to deadline, number of accumulated orders).
2. If the user clicks a time cell, the system displays a list of all orders that are
due in the next 30 minutes, sorted by due time. Each entry contains a list of
ordered items, as well as their ingredients and a Complete button. If an order
has been completed (food preparation is finished), the user can click the
Complete button on the corresponding entry and the system performs S1. If
the user clicks the Print button at the bottom of the page, the system
performs S2. This use case ends.
Subflows:
S1. Mark Order as Complete
1. The system searches the database and marks the corresponding order as
complete. The system returns to Basic Flow step 2.
S2. Print Page
1. The system sends the current page to the printer (E4) and then returns to Basic
Flow 2.
Exceptions:
E1. Server error – Connection to main server not detected.
1. Display message “Page not found! Please try again later!” on the application
and return to Basic Flow 1. The system sends a notification e-mail to the
System Administrator.
E2. Database error
1. Display message “Database error! Please try again later!” on the application
and return to Basic Flow 1. The system sends a notification e-mail to the
System Administrator.
E3. Printer error
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Skor Culinary Concepts – Requirements Document
1. Display message “Printer error!” on the application and returns to Basic Flow
2.
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