CONFIDENTIAL 192011/BC11143 QUESTION 1 170 MARKS] Bemyguest is a caterer which provides booking services for the...
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CONFIDENTIAL 192011/BC11143 QUESTION 1 170 MARKS] Bemyguest is a caterer which provides booking services for the customers to order foods and beverages in Kuantan and nearby area. In order to improve their business, Bemyguest would like to provide an online booking service, to allow their customer to have a convenient booking system rather than using telephone call. Table 1 shows the price for menu types and charge for location while Figure I shows example of the manual booking form. Table 1 Package PRICE (RM)/UNIT 10.00 CHICKEN RICE DISCOUNT (%) 10% discount if order is more than 100 PRE-PACKED MEAL 7.50 15% discount if order is more than 50 Due to limitation of workers, only 1 type of menu is allowed for 1 booking order. Name: Phone number: Quantity Price before Discount discount (%) (RM) Price after discount (RM) Menu Figure 1 You are required to provide a solution to Bemyguest to calculate the price before discount, discount amount and price after discount that has to be paid by the customer. Suitable variables and clear calculation formula need to be shown Based on the above information, answer the following questions: Menu type (a) Based on Table 1, define TWO (2) variables [1 Marks] (b) Develop the Problem Analysis Chart [20 Marks] (c) Develop the Interactivity Chart [3 Marks] (d) Develop the Input Process Output (IPO) table [26 Marks] (e) Assume that Bemyguest is now adding some delivery charge to their service (see Table 2), draw the flowchart to calculate the price before discount, discount amount and price after discount and total charge. The total charge is calculated as follow: Total charge = priceAfterdiscount + delivery Charge (1) All the entered input should be printed as well. Table 2 PACKAGE PRICE (RM)/UNIT DISCOUNT (%) 10.00 10% discount if order is more than 100. 7.50 15% discount if order is more than 50 DELIVERY CHARGE (RM) 10 20 Chicken Rice Pre-packed meal LOCATION Kuantan Pekan [20 Marks] CONFIDENTIAL 192011/BC11143 QUESTION 1 170 MARKS] Bemyguest is a caterer which provides booking services for the customers to order foods and beverages in Kuantan and nearby area. In order to improve their business, Bemyguest would like to provide an online booking service, to allow their customer to have a convenient booking system rather than using telephone call. Table 1 shows the price for menu types and charge for location while Figure I shows example of the manual booking form. Table 1 Package PRICE (RM)/UNIT 10.00 CHICKEN RICE DISCOUNT (%) 10% discount if order is more than 100 PRE-PACKED MEAL 7.50 15% discount if order is more than 50 Due to limitation of workers, only 1 type of menu is allowed for 1 booking order. Name: Phone number: Quantity Price before Discount discount (%) (RM) Price after discount (RM) Menu Figure 1 You are required to provide a solution to Bemyguest to calculate the price before discount, discount amount and price after discount that has to be paid by the customer. Suitable variables and clear calculation formula need to be shown Based on the above information, answer the following questions: Menu type (a) Based on Table 1, define TWO (2) variables [1 Marks] (b) Develop the Problem Analysis Chart [20 Marks] (c) Develop the Interactivity Chart [3 Marks] (d) Develop the Input Process Output (IPO) table [26 Marks] (e) Assume that Bemyguest is now adding some delivery charge to their service (see Table 2), draw the flowchart to calculate the price before discount, discount amount and price after discount and total charge. The total charge is calculated as follow: Total charge = priceAfterdiscount + delivery Charge (1) All the entered input should be printed as well. Table 2 PACKAGE PRICE (RM)/UNIT DISCOUNT (%) 10.00 10% discount if order is more than 100. 7.50 15% discount if order is more than 50 DELIVERY CHARGE (RM) 10 20 Chicken Rice Pre-packed meal LOCATION Kuantan Pekan [20 Marks]
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Business Statistics a decision making approach
ISBN: 978-0133021844
9th edition
Authors: David F. Groebner, Patrick W. Shannon, Phillip C. Fry
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