iDine Information System for Vallée de Goût

This article discusses the implementation of the iDine Information System for Vallée de Goût, a French cuisine restaurant. The system aims to improve customer service quality and inventory management. The article outlines the system capabilities, resources required, stakeholder map, risk management, and proposed outcomes. The benefits of the system include enhanced customer satisfaction, improved decision-making, and increased revenue. The article concludes that the iDine Information System can change the face of the ways in which the Cuisine is managing the operational activities.

Running head: IIDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
iDine Information System for Vallée de Goût
Name of the Student
Name of the University
Author Note

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
Table of Contents
Project Introduction....................................................................................................................2
Important System Capabilities...................................................................................................2
Perceived Business Benefits......................................................................................................4
Resources Required....................................................................................................................4
Stakeholder Map........................................................................................................................5
Risk Management (Project Feasibility)......................................................................................5
Proposed Outcomes....................................................................................................................7
Conclusion..................................................................................................................................7
Bibliography...............................................................................................................................9

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
Project Introduction
Vallée de Goût is a French Cuisine that has been growing with steady rate due to the
contemporary fine dining and luxurious comfort at their restaurant. The quality standard can
be rated high however, the handling of overcrowded customers during weekends are not
being managed by the restaurant due to several human errors. Introduction of a sophisticated
Information System namely ‘iDine’ will allow the organization in coping up with these
problems and assuring the fulfillment of the customer needs and quality services. The
customer service quality is always considerable and influencing in the field of the hospitality
sector considering the delivery and management of best customer service quality. The
purpose of this project is to maintain the customer service quality and allow the consumers to
avail the best services through the application of the information system in an efficient way.
This information system will be integrated in the tablet, big screens for the cook, accountant,
and head of the waiters. It will allow the real-time data and information exchange including
from order collection from the consumers to the stock or inventory management.
Important System Capabilities
Following is the list of the system capabilities that can boost the ways in which the
services could be delivered to the consumers:
The primary benefit of the system will be that it can be easily incorporated within the
mobile device and screens of the restaurant that can allow the waiters, cook, supplier,
inventory and others to be associated with each other. The tabletop laptop will be introduced
at every table of the restaurant and thus, users can place their order after selecting the wide
range of the available foods and beverages. It will eliminate the waiting for the waiters and
will allow the customers to make an order right they enter the restaurant. A plan B system for

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
the users who do not want to use the tablet can connect to the head waiter through making
call.
The information is then accessed by the cook where he or she confirms the food and
start preparing. Thus, the time being consumed by the waiter for taking orders, writing them
and informing cook is eliminated and the food is being prepared. After cooking food, the
cook updates in the screen that the food is cooked and same information will be cascaded to
the users and the head waiter. The head waiter will ask the waiter to take the order to the
respective table.
The flexibility in order can be accomplished as the system will allow to modify the
order or add additional items at any time and inform directly to the management of the
restaurants.
Other than customer satisfaction, this system also emphasizes on improving the
inventory management and stock availability for the restaurant. The calculation being
provided by the head chef is used for calculating the availability of the stocks and orders
being made and informing the manager according for further stock and supplies.
Furthermore, the sales analytics will be helpful and effective in predicting the future
needs and requirements of the restaurant in manner to develop the strategies those could
possibly helpful and effective in improving decision-making.
Customers feedback is being introduced that can alternatively boost the results and
analysis of the business analytics and allow the restaurant to develop the new strategies that
can meet the customers’ expectations.

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
Real time space availability and real time information being exchanged throughout
the dining process is shared with the customers, management and staffs that can improve the
entire business activity.
Perceived Business Benefits
Real time data management related to the ongoing process including ordering,
cooking, serving, billing, inventory management, and feedback for the users can be highly
efficient in improving the decision-making that can meet the consumers’ needs and
requirements. The overall revenue of the business can be improved as the new and old
customers will have the same enhanced and improved services that can gain their loyalty. The
customer service quality can be enhanced to the exceptional level through assuring the
availability of all the products and services. For instance, if there’s not any availability of
food the real time information can be shared with the customers at their table through
representing it besides the menu and hence, improving the strategies for the cuisine.
Resources Required
The human resources required for the deployment of this system includes the
following:
Project manager, who will be managing and delivering the entire project activities under his
or her guidance.
Business analyst (whose role has been already accomplished other than the RSS
documentation)
Market analyst, who will analyze the market status and the approaches being made by the
competitors and introduce them to the management for modifying the strategies accordingly.
Software engineer, who will be developing the iDine information system

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
IT specialists, who will be interconnecting all the devices and touch screens within the
cuisine.
Sponsors, who will be providing necessary funds to the project
Technical resources required includes the tablets with at least 1.3 GHz processor and 2 GB
RAM with a screen size of 9.7 to 12.9 inches. Touch screens for the accountant, cook, and
head waiter. Wired connectivity between these devices and an automated function that will be
connected to the suppliers for providing supplies through adding trigger of the threshold
value. iDine information system that is connected to the single database of the cuisine
considering the management of the above-mentioned operational activities.
Stakeholder Map
Internal External
Operation 1. Customers
2. Cook
3. Waiter
4. Cuisine Manager
1. Sydney Authority
2. Society or Community
3. Partners
4. Suppliers
Executive 1. Cuisine Owner
2. Information System
Developer
3. Committee Members
1. Sponsors
2. Shareholders
Risk Management (Project Feasibility)
Rating: 1 to 5 considering very low to very high

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
Sl no. Risk Probability Impact Severity
1. Interdepartmental Coordination 4 3 12
2. Individual Support 5 2 10
3. Organizational Support 3 3 9
4. Timeframes and Scheduling 4 4 16
5. Lack of a Strategic/Formal Plan 2 3 6
6. Fiscal/Budgeting Issues 5 4 20
7. Organizational Directives 3 3 9
8. Organizational Culture 4 4 16
9. Politics, Internal/External 5 5 25
10. Rapidly Changing Technology 3 4 12
11. External Consultants 5 5 25
12. Existing Systems 5 4 20
13. Standardization Issues 4 3 12
14. Compatibility Issues 3 3 9
15. Organizational IT Expertise 4 2 8
16. Individual IT Expertise 3 3 9
17. Internal Leadership 4 4 16

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
18. Personnel Issues 2 3 6
19. Adequate Staffing 2 4 8
20. Resistance to Change 5 5 25
21. Training 5 5 25
Proposed Outcomes
The proposed system will allow flexibility in the system with an efficient and
effective management of all the operational activities those could be highly efficient and
effective regarding the revenue of the cuisines and customer service quality. The old
customers’ loyalty can be managed and maintained in highly efficient and effective way.
Business is all about increasing the customers frequency and enhancing the revenue. This will
smoothen the entire functioning and operating of the Cuisine through allowing to improve the
decision-making best on the real time data. It will meet the needs and requirements of the
customers in addition to meeting the satisfaction level of the customers. The risks in the
implementation can be high as mentioned in the above section however, the possible benefits
are the brighter reason behind the successful delivery of the project. The first section
introduces the possible operation those could be delivered through the introduction of this
information system and hence, those could also be related to the final outcome and benefit of
the system being introduced to them.
Conclusion
It can be concluded that the information system can change the face of the ways in
which the Cuisine is managing the operational activities including from food ordering to the
inventory management. The system can allow the easy and effective management of all the
operational activities through collecting and processing the data collected during the food

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ordering instance. The customer satisfaction level can be improvised through the adoption of
the information system within the existing system of the restaurant. Moreover, replacing the
existing system with iDine can be profitable for the restaurant in all the ways. It can be
recommended to implement secured payment system in the iDine information system as it
will eliminate the only process that is being delivered from the counter and thus, entire
operational activities can be managed and delivered in an efficient and effective way. The
business analytic approach being introduced in the system can be highly efficient and
effective in predicting the future requirements for the cuisine and hence, development of the
strategies targeting the customers likes and dislikes can be delivered in much efficient and
effective way.

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IDINE INFORMATION SYSTEM FOR VALLÉE DE GOÛT
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