iDine Information System for Vallée de Goût - Object Modelling

Running head: OBJECT MODELLING
iDine Information System for Vallée de Goût - Object Modelling
Name of the Student
Name of the University
Author Note

1OBJECT MODELLING
Table of Contents
About the new information system iDine................................................................................................2
Functional and nonfunctional requirement of the proposed system........................................................2
Object oriented Methodology..................................................................................................................3
SDLC analysis and design phase of the developed information system.................................................5
Use Case Diagram...................................................................................................................................8
UML Class Diagram................................................................................................................................9
Event partitioned system..........................................................................................................................9
References..............................................................................................................................................10

2OBJECT MODELLING
About the new information system iDine
The restaurant Vallée de Goût aimed at developing an information system that will help in
providing better service towards their customer. The motive behind implementing a new system is to
organize the workload at weekends. This will help to improve the customer service. The current
system used by the organization does not support multiple tasks and has started creating error at the
time of billing. Thus the need of a new and developed information system has become a necessity.
The proposed system iDine is expected to offer the following features:
Vallée de Goût wants to implement the information system with a touchscreen self-ordering
pad that will help the customer to order quickly. In order to meet this requirement each table is
decided to be served with a tablet that will store all the information reading the menu and they can
directly send their order to the kitchen. This will save the time of the customer as well as it will
become easy for the hotel to understand the orders quickly (Thakur & Workman, 2016). In case the
customer wishes to add items to their list they can do it while having their food. Moreover the orders
maintained within the system will be much more customized and will give a better view towards the
customer. The tabletop tablets are aimed to have games and other entertainment packages for kids.
Apart from this the customers who are not good with the technology can use the tablet to call
the waiter and the waiter will further describe the menu and the wav the customer can handle the
tablet. This will help each table to get organized properly.
Functional and nonfunctional requirement of the proposed system
Functional requirements are referred to the features of proposed information system. The
working of the system is described in the functional part. This also describes how the process are
taking place with the help of this information system. The main functional requirements of the
proposed system is that the organization will have a tablet for each table in the restaurant as well as
every employees of the organization will have their personalized tablet (Soltani & Navimipour, 2016).
This tablets will help in storing the data regarding customer and all day to day updated menu. The

3OBJECT MODELLING
customer can access the menu through the tablets and can place their order accordingly. After the
orders are placed it gets directed to the cook and this saves time. iDine information system is aimed at
containing several other subsystems that will facilitate the work at pantry and will organize fresh
production in the inventory management. The inventory management system and the customer
ordering system are linked with the use of proposed system, this will facilitate the cook about the food
item running out of stock. Once the cook gets the alert from inventory management then they can
generate this message on every tablet. This will help in developing a better customer service facility.
With the use of inventory system automated stock control is being prepared that records the items are
available and the ones running out of stock. Apart from this the proposed information system have a
customer feedback section that will help the organization to manage their work more efficiently
(Laudon, 2015). The proposed system will organize all the feedbacks in form a chart. With the
implementation of the proposed system it’s expected that the wait time for customer will reduce. As
soon as a table is booked the company will display the rest amount of space available in the
restaurant. This will also generate the time required to wait.
The nonfunctional requirements defines the product properties and the way it is going to be
beneficial for the organization. This will also describe the work experience gained with the proposed
information system. The proposed system will reduce the wait time for customer and will effectively
increase the customer service provided by the restaurant. Moreover the information system developed
has implemented emoji’s to provide feedbacks. The customer will be able to get a real time
information about everything regarding the menu as well as the space available within the restaurant.
This will help in providing a better services (Kumar & Reinartz, 2018). The customer can leave
feedback and rating according to the service received by the customer. The working of the
organization has improved after the implementation of the information system. The management is
quite satisfied with the post sales analysis report. The system developed is user friendly and touch
driven GUI. The system time has become fast and there is noticeable delay obtained from any staff.
The customers are also observed to be happy from the service.