iDine Information System for Vallée de Goût

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

1
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

2
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

3
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.