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Management Information System - Assignment

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Added on  2021-04-17

Management Information System - Assignment

   Added on 2021-04-17

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Running head: MANAGEMENT INFORMATION SYSTEMManagement Information System: Case Study of Art of the TableName of the StudentName of the University
Management Information System - Assignment_1
MANAGEMENT INFORMATION SYSTEM1Table of Contents1. Organization Introduction:...........................................................................................................22. System Analysis:.........................................................................................................................33. BPMN Flow Chart:......................................................................................................................54. Analysing the quality of the information you found on the website:..........................................55. Analysing the social media website:............................................................................................6Bibliography:...................................................................................................................................8
Management Information System - Assignment_2
MANAGEMENT INFORMATION SYSTEM21. Organization Introduction:The selected organization is Art of the Table. This small restaurant is situated Seattle,Washington. The restaurant was established in the 2007 and since then the organization isserving great food and services to the customers. The organization has various foods to servecustomers. The quality of service and food of Art of the Table is very good. The menu of therestaurant is created by Chef Dustin Ronspies. The restaurant serves full range of local andseasonal produce to the customers. The restaurant put the value of local farmers in a very highplace. One of the biggest strength of the restaurant has been the collaboration with the localcustomers. The staff of Art of the Table restaurant makes everything that are served to customersfrom scratch. The long and healthy collaboration of the organization with the local farmers hasallowed the restaurant gain competitive advantage in gaining raw materials. The prime positiveimpact of collaboration has been the production and consumption of the required ingredientsfrom local farmers. The restaurant offers chef’s tasting menus and à la carte to the customersevery night. The restaurant recommends the customers their tasting menu to get the bestexperience of what Art of the Table do.The organization staff believes that enjoyment of menu have to be decadent and fun. Theconviction of the restaurant is reflected through their food and services. The organization hasbeen serving their customers for a decade now and the customers have always enjoyed theirmenu. The restaurant has been encouraging the customers for setting their phones and worriesaside and enjoy the meal they serve in an old fashioned manner. The ambience of the restaurantis so good that the customers always come out from their busy life and enjoy the stay at Art ofthe Table. The restaurant has always put their customer requirements and convenience at the topof the business requirement list. The staff always try their best to offer their best each night.
Management Information System - Assignment_3

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