Hossie_Burger_Week_1

Hoosier Burger A – The SDLC lifecycle has four phases: 1. Systems planning and selection The restaurant owners want to bring automation for their inventory, point of sale, and have a management information system that allows the to make decisions based on real information. 2. Systems analysis Conduct interviews with owners to identify all the details related to their operations that can some effect on the system to be developed. Find out expected project budget and timeframe. 3. Systems design Research possible point of sales registers that are easy of use for the sales people, can handle the menu the restaurant has, provides the information required by the system, and is within budget. 4. Systems implementation and operation Purchase cash registers with point of sale, and program them as necessary. Test new register with a pilot. Verify extraction of data and reporting are working properly. B – System characteristics: Components: storage inventory Interrelated components: storage inventory, ticket order Boundary: Traffic in area (# of customers), restaurant size Purpose: Sell food and produce money Environment: Restaurant Interfaces: Counter, charge for food Input : Stock log Output: Inventory control Constrains: Registers do not have point of sale information capability C – Food is delivered in the morning, kept in storage, prepared in the kitchen, sold at counter, and eaten in the dining room. The subsystems are: • Kitchen Prepare order (based on tickets) • Dining room • Counter Receive orders – Create ticket • Storage Receives perishables - daily Receives non-perishables – as needed Incoming stock is logged Stock log updated nightly • Office Store paperwork by hand Ticket orders reviewed nightly and stock inventory adjusted D – The SDLC process can be done through different methodologies. “Prototyping, Computer Assisted Software Engineering (CASE), Joint Application Design (JAD), Rapid Application Development (RAD), Participatory Design (PD), and the use of Agile Methodologies represent different approaches that streamline and improve the systems analysis and design process from different perspectives.” (Valacich, 2009, Page 20). Each methodology emphasizes different approaches to development. Depending on the needs, strength and weaknesses of the company, and the teams participating on the process, the company might decide to use one methodology over another. For Hoosier Burger I would use prototyping. The restaurant owners are not very familiar with systems and it will be helpful for them to see a prototype of the end result to ensure there is agreement in the expected results. References Valacich, J. & George, J & Hoffer, J (2009). Essentials of Systems Analysis and Design (4th Ed) Prentice Hall, New Jersey.