Customers ring the restaurant and speak to the maitre d', who asks for the name, address,...

  

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Customers ring the restaurant and speak to the maitre d', who asks for the name, address, and phone number of the caller. The details are written on a phone order form. The second stage is for the maitre d' to record the items that the customer wishes to order. This firstly involves the maitre d' informing the customer of the daily specials, which are listed in the menu folder, and then listing the items that the customer wishes to order, along with the items' quantities and any particular requirements. These details are listed on the phone order form. In completing the form the maitre d' also refers to the menu folder and records the price per item and calculates the line item total (price multiplied by quantity ordered) for each menu item ordered. The maitre d' then asks the customer for their method of payment. The options are cash on delivery or credit card. The payment method is then recorded on the order form. If the customer is paying with a credit card they then provide the card details these included the name of the card holder, the card type, the card number, the card expiry date and the three-digit security code. The maitre d' enters these detail into the credit card sales processor (an EFTPOS unit that connects to XYZ's bank), and the details are electronically sent to the bank, which, after checking the credit data, replies with either an accept or decline decision. If the payment is accepted the customer is then given an estimated delivery time and the call is concluded. For credit orders the maître d' stamps the order "Paid by credit". If the customer is paying by cash the order form is stamped "Cash to be collected". Once the payment method is recorded the maitre d' enters the details from the order form into the computer, which generates and prints a cooking list and two copies of a sales receipt. The details are saved in the order file. The order form and cooking slip are matched and forwarded to the kitchen, where the meal is cooked. The sales receipts are stored at the front desk. Once the meal is cooked and packaged for delivery the driver collects the food items, along with the phone order form, cooking slip and two copies of the receipt, and delivers the food to the customer. The customer receives a copy of the sale receipt, and the food. They are also required to sign the second copy of the sales receipt and return it to the driver, along with the cash payment (for cash sales). The driver checks the documents have been signed and that the correct amount has been paid, and then returns to the store, gives the signed documents to the duty manager and places the cash in the cash register. The cooking slip and phone orders form are placed in the bin. Required: For the process described above a. Prepare the structured narrative b. Prepare a physic DFD c. Prepare a logic DFD d. Prepare a system flow chart Question 2 (30 marks): For each of the following risks suggest a control that could be used to reduce: a. Clerk took the money received from the clients and did not record in the books b. The storekeeper used the empty boxes to disguise the goods that they have brought out of the warehouse c. Paying for goods that have not been received; Preparing the cheque for the fraudulent invoice d. Selling to a customer with and overdue account; Selling to customers at prices lower than the prices listed e. Odering too much of a product; Ordering from a nonexistent supplier f. Entering negative values for order quantity in a sales order Question 3 (20 marks) Describe the ethical decision making model. Why is it useful to use when faced with an ethical dilemma? Give an example. THE END Customers ring the restaurant and speak to the maitre d', who asks for the name, address, and phone number of the caller. The details are written on a phone order form. The second stage is for the maitre d' to record the items that the customer wishes to order. This firstly involves the maitre d' informing the customer of the daily specials, which are listed in the menu folder, and then listing the items that the customer wishes to order, along with the items' quantities and any particular requirements. These details are listed on the phone order form. In completing the form the maitre d' also refers to the menu folder and records the price per item and calculates the line item total (price multiplied by quantity ordered) for each menu item ordered. The maitre d' then asks the customer for their method of payment. The options are cash on delivery or credit card. The payment method is then recorded on the order form. If the customer is paying with a credit card they then provide the card details these included the name of the card holder, the card type, the card number, the card expiry date and the three-digit security code. The maitre d' enters these detail into the credit card sales processor (an EFTPOS unit that connects to XYZ's bank), and the details are electronically sent to the bank, which, after checking the credit data, replies with either an accept or decline decision. If the payment is accepted the customer is then given an estimated delivery time and the call is concluded. For credit orders the maître d' stamps the order "Paid by credit". If the customer is paying by cash the order form is stamped "Cash to be collected". Once the payment method is recorded the maitre d' enters the details from the order form into the computer, which generates and prints a cooking list and two copies of a sales receipt. The details are saved in the order file. The order form and cooking slip are matched and forwarded to the kitchen, where the meal is cooked. The sales receipts are stored at the front desk. Once the meal is cooked and packaged for delivery the driver collects the food items, along with the phone order form, cooking slip and two copies of the receipt, and delivers the food to the customer. The customer receives a copy of the sale receipt, and the food. They are also required to sign the second copy of the sales receipt and return it to the driver, along with the cash payment (for cash sales). The driver checks the documents have been signed and that the correct amount has been paid, and then returns to the store, gives the signed documents to the duty manager and places the cash in the cash register. The cooking slip and phone orders form are placed in the bin. Required: For the process described above a. Prepare the structured narrative b. Prepare a physic DFD c. Prepare a logic DFD d. Prepare a system flow chart Question 2 (30 marks): For each of the following risks suggest a control that could be used to reduce: a. Clerk took the money received from the clients and did not record in the books b. The storekeeper used the empty boxes to disguise the goods that they have brought out of the warehouse c. Paying for goods that have not been received; Preparing the cheque for the fraudulent invoice d. Selling to a customer with and overdue account; Selling to customers at prices lower than the prices listed e. Odering too much of a product; Ordering from a nonexistent supplier f. Entering negative values for order quantity in a sales order Question 3 (20 marks) Describe the ethical decision making model. Why is it useful to use when faced with an ethical dilemma? Give an example. THE END

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c A log... View the full answer