Data Modelling for Vallée de Goût Information System

This document discusses the important system capabilities, business benefits, required resources, stakeholder mapping, feasibility, and proposed outcome of the Vallée de Goût information system.

Running head: DATA MODELLING
Data Modelling
Name of the Student
Name of the University
Author Note

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Table of Contents
Introduction:...............................................................................................................................2
Important System Capabilities:..................................................................................................2
Perceived Business Benefits:.....................................................................................................3
Resources required for the iDine system:..................................................................................4
Stakeholder Map:.......................................................................................................................5
Feasibility of the Project:...........................................................................................................6
Proposed Outcome:....................................................................................................................7
Conclusion:................................................................................................................................7
References:.................................................................................................................................8

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Introduction:
The project of the Vallée de Goût information system is implemented in a French
cuisine restaurant named Vallée de Goût which is located in the outer suburbs of the Sydney.
This restaurant offers high quality dining services to its customer but in recent days the
restaurant is getting overcrowded during the weekends, and they are not properly able to
manage the customer. In this fact, customer dissatisfaction is occurring. The restaurant has
assessed that to tackle this challenges they need an information system which can manage the
customers effectively. By using this system, the Vallée de Goût will be able to take orders,
supply orders and can effectively manage the staffs and the inventory of the restaurant.
This document is a system vision document which will address the important system
capabilities, business benefits by using the system, required resources, mapping of the
stakeholders, broad feasibility of the project and the proposed outcome from the implemented
system.
Important System Capabilities:
From the case study of the Vallée de Goût, it has been assessed that the implemented
system which is named as iDine on the French restaurant will be able to perform some
specific type of managing task which will be very much helpful in the business process of the
Vallée de Goût. The main system capabilities of the iDine system are related to efficient
customer service. The iDine system can provide automated service of food orders to the
customers which will save the waiting time of the customers. By saving the waiting time, this
system actually increases customer satisfaction (Hill & Brierley, 2017). The other important
system capabilities are that it can also track and manage the inventory of the restaurant so that
the availability of various types of food can be updated in real time. This iDine system is also
capable of taking the valuable feedback of the customers. This feedback can be used by the

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Vallée de Goût to improve its services. Also, the feedback can help the restaurant to
implement new services within the system (Fabijan, Olsson & Bosch, 2015). Another
important system capability is sales analytics. The sales analysis helps the organization to
assess the total sales done by the restaurant (Ingram et al., 2015). In this analysis process, the
restaurant can also determine which item is sold higher and which one is sold in a lower
percentage. Thus the popular food among the customers can be determined, and balance
between most popular food and least popular can be done.
Perceived Business Benefits:
The main benefit provided by this business is the increased efficiency and
productivity in the business processes. This system of iDine also provides the business
benefit of stakeholder satisfaction.
While considering the business efficiency, it is increased due to keeping the record of
the supplies consumption using the iDine system. The system of the iDine effectively
measures how much inventory the restaurant left based on the data of the sales record. This
system provides the Vallée de Goût with an advantage that it can replenish its stock ahead of
the time. The main advantage of the system is that it works on a real-time basis (Hatley &
Pirbhai, 2013). That means when someone deducts something from the inventory it reflected
instantly to the database. Thus by the tracking, the inventory organization can achieve great
accuracy and efficiency.
Productivity in the business process is also gained by the iDine system. The automatic
stock control mechanism of the iDine system helps the restaurant to automatically maintain
the stock of the inventory (Gahan, Sievewright & Evans, 2014). Previously this was done
manually which many time led to manual errors in inventory management. Due to this small

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mistakes, the productivity of the business hampered. Automatic maintenance of the inventory
eliminated this type of errors and increased the productivity of the business.
The stakeholder satisfaction is also an important factor for the businesses especially
when this stakeholder is customer itself (Li, Ng & Skitmore, 2013). As the main income
source of the restaurant is the consumers, it is very much important to ensure the satisfaction
of them. The customer satisfaction is ensured by iDine through the use of automatic ordering
mechanism. In this mechanism, customers are able to place the food orders instantly using the
tablets on each of the tables. Thus customers can avoid the queue of ordering and can save
their valuable time. Also, modification of an existing order is possible using those tablets. As
the valuable time of the customers is saved, customer satisfaction is achieved.
Resources required for the iDine system:
For developing the system of the iDine system, the approach of the SDLC is used
here. While the approach of the SDLC is used in this system, there is a relationship between
the analysis and design activities to the SDLC (Abrahamsson et al., 2017). First in the
analysis part the assigned organization ‘Hospitality Innovations’ observes the daily
operations of the Vallée de Goût. The Hospitality Innovations also have taken interviews of
the staffs, chefs and managers of the Vallée de Goût. Based on the analysis of operations and
interviews, the design of the proposed system started. This process of design falls under the
phase of design (Aljawarneh, Alawneh & Jaradat, 2017). It means the analysis and the design
are interrelated together as without proper analysis the design part will be totally useless. This
analysis and design is a required resource for the system. Other requirements of the iDine
system are the hardware and software resources.
In the hardware part, the most important resource is the tabletop tablets, through which
consumers will be interacting with the restaurant. In the hardware part, another important

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resource is the server system (Vokorokos, Baláž & Ádám, 2015). To run the system of the
iDine a central server system is required which can process all the requests and the query
which will be made by the customers and the staffs of the organization.
The main software required for the iDine system is a server operating system which
will run the entire server system (Silberschatz, Gagne & Galvin, 2018). Also, database
software is required for effectively storing the data gathered from the customers, staffs and
from the inventory of the organization. Previously the Vallée de Goût had information which
was ineffective for them due to some limitation in the feature. Now in the development of the
iDine system, those software components can be re-used. This concept of reusing the existing
components in a new system is known as object oriented methodology.
Stakeholder Map:
Power
Supplier
Government
Consumers
Management
Sponsors
Competitors
Media
Locality
Staffs
Interest
(Figure 1: Diagram of Stakeholder Mapping)
(Source: Created by author)

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Feasibility of the Project:
From the feasibility study of the iDine project, it has been assessed that the project is
technically feasible. All the technology used in this project can be implemented easily. The
main technical implementation of this projects are the server systems and the smart devices.
The server system can be implemented easily within the organization by the implementation
of proper hardware. This server system is required for processing the requests of the
customers and the staffs within the organization (He, Chen & Shi, 2013). In this project, the
smart devices are tablets and tracking devices. The smart devices are used for taking the
inputs from the customers and for tracking the condition of the inventory within the system.
Another technology used in this project is the feedback system. The feedback system can also
be implemented within the organization with the help of the database system, and this is
actually technically feasible.
In the feasibility study, it is necessary to determine whether the proposed system is
beneficial or not. From the analysis of the case study, it can be stated that the project is totally
beneficial for the restaurant Vallée de Goût as this is providing the competitive advantage to
the organization among its rivals. Also, it can improve the productivity and efficiency of the
organization.
The feasible study of the cost states that implanting this project iDine can be
problematic for the Vallée de Goût restaurant. This is because of the cost associated with it.
Implementing a server system first time and the maintenance cost of the server can be
problematic for the organization as the maintenance, and the implementation of the servers
can be very much costly. Also, the organization needs to hire for the server maintenance. This
all cost might not be feasible within the estimated cost of the organization.

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Proposed Outcome:
From the analysis of the case study of Vallée de Goût information system, it has been
assessed that the proposed outcome of the project will be positive for the organization. By the
implementation of the project, the Vallée de Goût restaurant can achieve customer
satisfaction which is the main reason behind implementing this project. Customer satisfaction
can be achieved by this system by saving the valuable time of the customer and by properly
managing the customers. This project will also provide the output of organizational efficiency
and productivity. Efficiency can be achieved by properly keeping the record of the inventory
of the organization, and for productivity, the automatic inventory management is required
which help to replenish the stock automatically (Axsäter, 2015). In overall, this project will
help in the advancement of theoretical understanding of the information system in business
processes.
Conclusion:
From the above discussion, it can be concluded that the information system is an important
factor for large businesses. The information system can effectively manage the businesses
which are very much problematic to do manually. In this discussion, the case study of the
Vallée de Goût has shown the importance of the information system in the businesses. In
initial cases, the Vallée de Goût was facing some crucial problems to effectively manage the
customers due to the overcrowding issue. Later the implementation of the information system
solved this issue for the Vallée de Goût. In this implementation process of the information
system, the importance of the SDLC has been learned. This project is also carrying the
concept of the object oriented methodology as some software system of the old information
system is used in this project. Evaluation of the overall project will give a much better
understanding of the information systems in the business processes.

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References:
Abrahamsson, P., Salo, O., Ronkainen, J., & Warsta, J. (2017). Agile software development
methods: Review and analysis. arXiv preprint arXiv:1709.08439.
Aljawarneh, S. A., Alawneh, A., & Jaradat, R. (2017). Cloud security engineering: Early
stages of SDLC. Future Generation Computer Systems, 74, 385-392.
Axsäter, S. (2015). Inventory control (Vol. 225). Springer.
Fabijan, A., Olsson, H. H., & Bosch, J. (2015, June). Customer feedback and data collection
techniques in software R&D: a literature review. In International Conference of
Software Business (pp. 139-153). Springer, Cham.
Gahan, P., Sievewright, B., & Evans, P. (2014). Workplace health and safety, business
productivity and sustainability. A report prepared for Safe Work Australia: Centre for
Workplace Leadership.
Hatley, D., & Pirbhai, I. (2013). Strategies for real-time system specification. Addison-
Wesley.
He, Z. H., Chen, Y. Z., & Shi, J. J. (2013). Stability of switched server system and signal
timing of intersection. Control Theory & Applications, 30(2), 194-200.
Hill, N., & Brierley, J. (2017). How to measure customer satisfaction. Routledge.
Ingram, T. N., LaForge, R. W., Williams, M. R., & Schwepker Jr, C. H. (2015). Sales
management: Analysis and decision making. Routledge.
Li, T. H., Ng, S. T., & Skitmore, M. (2013). Evaluating stakeholder satisfaction during public
participation in major infrastructure and construction projects: A fuzzy
approach. Automation in construction, 29, 123-135.

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Silberschatz, A., Gagne, G., & Galvin, P. B. (2018). Operating system concepts. Wiley.
Vokorokos, L., Baláž, A., & Ádám, N. (2015). Secure web server system resources
utilization. Acta Polytechnica Hungarica, 12(2), 5-19.