MIS question please solve

Awater takes an order at a table and then enters it online via one of the six terminals located in the restaurant ding room The order is routed to a printer in the appropriate preparation the cold tem printer it is a stod the hot item printer is a hot sandwich of the bar printer if it is a drink A customer's meal check listing (bill) the lems ordered, and the respective prices are automatically generated The order wystem eliminate any problems caused by a waiter's handwriting When the kitchen run out of a food item, the cooks send an out of stock message, which will be displayed on the dining room femminals when waters try to order that item. This gives the Waiters faster feedback, enabling them to give better service to the customers Other system features and management in the planning and control of the restaurant Th het met O hop O G K B N M Oliver system features and management in the planning and control of their restaurant business. The system provides up to the minute information on the food items ordered and breaks out percentage showing sales of each item versus total sales. This helps management plan menus, according to customers' tastes. The system also compares the weekly sales total versus food costs, allowing planning for lighter cost controls. In addition, whenever an order is volded, the measons for the void are keyed in this may help later in management decisions especially the voids consistently related to food or service, Acceptance of the system by the users is exceptionally high since the waiters and waitresses were wolved in the selechon and design process All potential users were asked to give their pressions and ideas about the vanous systems available before one was chosen A waiter takes an order at a table and then enters it online via one of the six terminals located in the restaurant dining room. The order is routed to a printer in the appropriate preparation area: . the cold Item printer if it is a salad the hot-item printer if it is a hot sandwich or the bar printer if it is a drink. A customer's meal check-listing (bill) the items ordered, and the respective prices are automatically generated. . This ordering system eliminates any problems caused by a waiter's handwriting. When the kitchen runs out of a food item, the cooks send out an 'out of stock' message, which will be displayed on the dining room terminals when waiters try to order that item. This gives the waiters faster feedback, enabling them to give better service to the customers. Other system features aid management in the planning and control of their restaurant business. The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales. This helps management plan menus according to customers' tastes. The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the void are keyed in. This may help later in management decisions, especially if the voids consistently related to food or service, Acceptance of the system by the users is exceptionally high since the waiters and waitresses were involved in the selection and design process All potential users were asked to give their impressions and ideas about the various systems available before one was chosen. Questions: 1. In the light of the system, describe how the system will help in decisions at strategic, middle management and operational management levels? Give an example of supported decision at each managerial level. Awater takes an order at a table and then enters it online via one of the six terminals located in the restaurant ding room The order is routed to a printer in the appropriate preparation the cold tem printer it is a stod the hot item printer is a hot sandwich of the bar printer if it is a drink A customer's meal check listing (bill) the lems ordered, and the respective prices are automatically generated The order wystem eliminate any problems caused by a waiter's handwriting When the kitchen run out of a food item, the cooks send an out of stock message, which will be displayed on the dining room femminals when waters try to order that item. This gives the Waiters faster feedback, enabling them to give better service to the customers Other system features and management in the planning and control of the restaurant Th het met O hop O G K B N M Oliver system features and management in the planning and control of their restaurant business. The system provides up to the minute information on the food items ordered and breaks out percentage showing sales of each item versus total sales. This helps management plan menus, according to customers' tastes. The system also compares the weekly sales total versus food costs, allowing planning for lighter cost controls. In addition, whenever an order is volded, the measons for the void are keyed in this may help later in management decisions especially the voids consistently related to food or service, Acceptance of the system by the users is exceptionally high since the waiters and waitresses were wolved in the selechon and design process All potential users were asked to give their pressions and ideas about the vanous systems available before one was chosen A waiter takes an order at a table and then enters it online via one of the six terminals located in the restaurant dining room. The order is routed to a printer in the appropriate preparation area: . the cold Item printer if it is a salad the hot-item printer if it is a hot sandwich or the bar printer if it is a drink. A customer's meal check-listing (bill) the items ordered, and the respective prices are automatically generated. . This ordering system eliminates any problems caused by a waiter's handwriting. When the kitchen runs out of a food item, the cooks send out an 'out of stock' message, which will be displayed on the dining room terminals when waiters try to order that item. This gives the waiters faster feedback, enabling them to give better service to the customers. Other system features aid management in the planning and control of their restaurant business. The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales. This helps management plan menus according to customers' tastes. The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the void are keyed in. This may help later in management decisions, especially if the voids consistently related to food or service, Acceptance of the system by the users is exceptionally high since the waiters and waitresses were involved in the selection and design process All potential users were asked to give their impressions and ideas about the various systems available before one was chosen. Questions: 1. In the light of the system, describe how the system will help in decisions at strategic, middle management and operational management levels? Give an example of supported decision at each managerial level