Part I: Context Diagram and DFD $(30$ points$)$

A$*$ Cuisine Case Study: This case study is a work of fiction. Names, characters, places and other details either are products of the case author$$s

imagination or are used fictitiously. Any resemblance to actual events or locales or persons, living or dead, is entirely coincidental.

A systems analyst has collected the following information about a project he is working on for a small

catering firm. To assist him, draw the Context Diagram and the DFD Level $0$ diagram.

A$*$ Cuisine is a small$-$scale catering firm with seven employees. During a typical summer weekend, A$*$

Cuisine caters $16$ picnics with $25$ to $60$ people each. The business has grown rapidly over the past year,

and the owner wants to install a new computer system for managing the ordering and buying process. A$*$

Cuisine has a set of nine standard menus. When potential customers call, the receptionist describes the

menus to them. If the customer decides to book a picnic, the receptionist records the customer

information $($e$.$g$.,$ name, address, phone number, etc.$)$ and the information about the picnic $($e$.$g$.,$ place,

date, time, which one of the standard menus, total price$)$ on a contract. The customer is then faxed a copy

of the contract and must sign and return it along with a deposit $($often by credit card or check$)$ before the

picnic is officially booked. The remaining money is collected when the picnic is delivered. Sometimes, the

customer wants something special $($e$.$g$.,$ birthday cake$).$ In this case, the receptionist takes the information

and gives it to the owner who determines the cost; the receptionist then calls the customer back with the

price information. Sometimes the customer accepts the price; other times, the customer requests some

changes, which should go back to the owner for a new cost estimate. Each week, the owner looks through

the picnics scheduled for that weekend and orders the supplies $($e$.$g$.,$ plates$)$ and food $($e$.$g$.,$ bread,

chicken$)$ needed to make them. The owner would like to use the system for marketing as well. It should

be able to track how customers learned about A$*$ Cuisine and identify repeat customers so that A$*$ Cuisine

can mail special offers to them. The owner also wants to track the picnics on which A$*$ Cuisine sent a

contract, but the customer never signed the contract or booked a picnic.

Part II: Entity Relationship Diagram $(20$ points$)$

Express Burger Restaurant Case Study: This case study is a work of fiction. Names, characters, places and other details either are products of the

case author$$s imagination or are used fictitiously. Any resemblance to actual events or locales or persons, living or dead, is entirely coincidental.

As college students in the $1980$s$,$ Mike and Judy Stone often dreamed of starting their own business. While

on their way to a business class, Mike and Judy drove by a popular local family restaurant and noticed a

$$for sale$$ sign in the window. Mike and Judy quickly decided to purchase the business, and Express Burger

Restaurant was born. The restaurant is moderately sized, consisting of a kitchen, dining room, counter,