Restaurant Management Information System Case Study

The functional requirements for an automated restaurant management information system include the need to support ordering, membership management, supply management, and planning activities. The system should support searching menus by category, name, and price. Searching the restaurant menu database should be available on the customers very own device when they scan the barcode at their table. All of the menus are available to be ordered, except the ones labeled as unavailable. After choosing the menu, customers must determine how many portions they want. Once the customers have made an order on the system, all the staff are notified about the orders so cooks can make the orders, waiters can deliver the orders to the right tables, and cashier can help the transaction process. Customers can add another order as long as they have not closed their bill yet. Customers can input their additional orders on the system the same way as they make the first order. Then, a customers bill is automatically generated to be paid after the customer finishes the meal.

To pay their bill, customers must go to the cashier and tell them their table number. The cashier will tell the customers how much they should pay and ask what payment method will be used. Customers can pick any payment method using cash, debit card, credit card, or e-money. If they pay with a debit or credit card, the payment system will validate their card first. If their card is valid, then the payment will be made. If not, they have to choose another card or payment method. If they choose to pay with e-money, then they have to scan a barcode with the e-money app and complete the payment. Customers need to have enough e-money balance or else they have to top up their balance first. The top up process will be made outside this system. After the payment is completed, the customers will receive a printed bill from the cashier.

The membership management activities involve two types of customers, non-member and member. Members can get points every time they order a menu from the restaurant, and they can collect the points to be exchanged for rewards. Members must have a valid ID card to claim their rewards. The membership database will validate the ID. If the ID card is invalid, the system must reject the members request. Otherwise, the system will check if the member has enough points to claim the reward or not. If the member has enough points, the members request should be honored. Then, the system must reduce the members points according to the value of the reward he claims. To get this privilege, nonmembers should register to become a member. They need to input their personal data in the form provided by the restaurant and pay a certain amount of money as an administration fee. It usually takes a few minutes to generate the ID card. When its done, the non-member now officially becomes a member and can immediately collect and exchange the points after they order the menus.

The supply management activities deal with adding supplies to the storage, removing supplies from the storage, and updating the menu availability. This requires a restaurant manager to both logically and physically add and remove the supplies. When the kitchen runs out of a supply or expires, the cooks send out an out of stock message, which will be displayed on the terminals so that the restaurant manager is aware. The restaurant manager must update the menus availability to be labeled as unavailable when the menus ingredients are out of stock. Then, the manager should purchase the supplies needed, but the procurement process is done outside this system. While the supplies are being restocked, the manager should remove the out of stock message from the system and also update the menus availability so that the customer can order the menu.

The planning activities are the actions done by the manager to plan menus based on the customers tastes and control his business. Customers are asked for feedback about the food and service before they leave the restaurant. These feedbacks are stored in the system and used by the restaurant manager to evaluate and improve the food and service. The system also provides up-to-the-minute information on the menu ordered and broke out percentages showing sales of each menu versus total sales. The system compares the weekly sales in total versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is canceled, the reasons for the cancellation are keyed in. All of this information is gathered in a monthly sales report. This sales report may help later in management decisions.

According to the case above:

1. Identify actors of the system

2. List functional requirements (min. 7) and create a use-case diagram for the system

3. Create an activity diagram for the Order Menu use-case

4. Create a use-case description for the Order Menu use-case