Object and Data Modelling

Running head: OBJECT AND DATA MODELLING
Object and Data modelling
Name of the Student
Name of the university
Authors note

1OBJECT AND DATA MODELLING
Introduction
Being a popular and continuously growing restaurant “Vallée de Goût”, which is
located in suburbs of Sydney, it becomes important to have a customized information system
for managing its routine operations and furthermore enhance the customer service through the
use automation and information technology. With the manual process, the business is facing
adverse impacts through the degraded customer service quality, inefficient inventory
management, waste of the resources due to the over usage compared to the demand. In
addition to that, delays in order preparation by the chefs, mistakes preparing bills for the
orders is also contributing to the loss of business.
The following requirement contributes to the discussion about the functional and
non-functional requirement for the proposed system for the restaurant, different major use
cases which are to be addressed by the proposed information system, analysis of those use
cases. In addition to that the, the report also provides an overview of the event partitioned
system models and the SDLC tasks required for the design activities after the review of the
requirements.
Identification of the Functional and Non-functional requirement
Functional requirement
The proposed system is aimed for giving an effective interface to the users at the
restaurant for managing the orders in real time, inventory stock management, automated
redirection of the orders from the customer tables to the chef tables. The proposed system
will additionally help the organization to maintain and deal the stock inventory through
different capacities at hand.

2OBJECT AND DATA MODELLING
Routinely the system will be able levels are persistently observed depending on their
utilization and are checked for the threshold levels in the stock and appropriately the manager
or the head waiter is cautioned about low levels of the ingredients. In this way the restaurant
employees do not need to check the stock routinely while providing a better estimation.
Requirements for the Customer
 Through the system customers must be able to find out the menu by double
tapping on the tablet available on their table.
 customers will be able to add/remove another new food or drink item to the
previously pending order from the tablet by selecting that from the menu.
 Customer would be able to cancel an order using the tablet if it is not in the
preparing stage as well as it is not yet placed.
 Using the tablet available on the table, the customers will be able to call
waiters on their table for any specific help or request related to the order.
Requirements for Chef
 A chef will accept the customer’s ordered item through kitchen terminal
depending on the availability of the ingredients.
 In case of lack of ingredients, a chef will be able to make a specific recipe
unavailable for the customers and reject a customer’s order.
 The chef at the restaurant will be able to change the status of a customer’s
order from “Pending” to the “Preparing” stage. Finally, the chef will notify the
responsible waiter by making the status “ready to be served” through the
terminal to serve the recipe on the concerned table.
Waiters and Supervisors

3OBJECT AND DATA MODELLING
 The management and supervisors (such as Head waiter) will be able to abort
or cancel the orders of a specific table from the active system without any
payment.
 Any of the management personnel can issue a refund for one or more food
items for any customer on any table.
 The supervisors will be able to get the analytical dashboards for the usage of
the ingredients and special recipes among the customers. So that, the resources
can be used optimally and serve the customers better.
Non-functional requirement
Usability of the System
 The proposed system must be easy to use by the non-technical users and
waiters of the restaurant with the end goal that they do not have to go through
a large manual document for the operating the system.
 The framework must be instinctive and basic in such a way that in which it
shows all the required information to the different users.
Reliability of the System
 The System must give precise stock status to the managers and chefs of the
restaurant. Any flaw in the calculation in the estimation of the inventory stock
management must be taken consideration by the manual checking.
 The System should effectively include and calculate the ingredient stocks
depending on the recipe, special menu. Accordingly, the system would be able
to send request to vendors as requested by the users such as waiter and chefs
and predict estimations for the stock status.