The Hoosier Burger project development team has met several times with Bob and Thelma Mellankamp. During these meetings, Bob has stressed the importance of improving Hoosier Burger’s inventory control, customer ordering, and management reporting systems. Demand for Hoosier Burger food is at an all-time high, and this increased demand is creating problems for Hoosier Burger’s staff, creating stock-out problems, and impacting sales.

During rush periods, customers sometimes wait 15 minutes to place an order and may wait an additional 25 minutes to receive their order. Low-in-stock inventory items are often not reordered in a timely fashion, thus creating problems with the food preparation. For instance, vanilla ice cream is used to prepare vanilla malts, an item that accompanies the Hoosier Burger Special. Last week, Bob did not order enough vanilla ice cream, resulting in a last-minute dash to the grocery store.

Bob and Thelma have expressed their feelings that a new information system will be beneficial in the areas of inventory management, marketing, customer service, and food preparation. Additionally, the project team discussed with Bob and Thelma the possibility of implementing a point-of-sale system as an alternative design strategy.

a. How was the Hoosier Burger project identified and selected? What focus will the new system have?

b. Identify the Hoosier Burger project’s scope.

c. Using the six feasibility factors presented in the chapter, assess the Hoosier Burger project’s feasibility.

d. Using Figure 3-8 as a guide, develop a Project Scope Statement for the Hoosier Burger project.