Object and Data Modelling

This report discusses the proposed information system iDine for Vallee de Gout restaurant in Suburbs Sydney. It covers the scope, system capabilities, business benefits, resources required, stakeholder map, risks, and project outcome.

Running head: OBJECT AND DATA MODELLING
Object and Data Modelling
Name of the Student
Name of the University
Author’s Note

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OBJECT AND DATA MODELLING
Table of Contents
Introduction......................................................................................................................................3
Scope of the project.........................................................................................................................3
System capabilities..........................................................................................................................3
Business Benefits.............................................................................................................................4
Resources required...........................................................................................................................5
Stakeholder map..............................................................................................................................6
Risks................................................................................................................................................6
Project Outcome..............................................................................................................................7
References........................................................................................................................................9

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OBJECT AND DATA MODELLING
Introduction
Information system has been an important technology used in an organization. This
system has been helping in organizing different operations in the organization. Information
system has been helping organization in providing enhanced services in the market. This report
has been based on a case study of Vallee de Gout restaurant in Suburbs Sydney. This restaurant
has proposed a new information system named as iDine. This system has been able to perform
various functions that have been discussed in the report.
Scope of the project
This project is based on a proposed information system, iDine. The scope of the project is
to manage different services in the restaurant for gaining customer satisfaction in the market.
The restaurant has been depending in the existing customers as there has been less cost in
maintaining old customers than acquiring new customers (Pearlson, Saunders & Galletta, 2016).
Therefore, this project has been focused on maintaining keen approach to the development of the
information system.
System capabilities
The new information system named as iDine has been successfully accepted by the Valle
restaurant. The vision of preparing such information system has been initiated. This system will
help in automating different functions in the restaurant. There will be tablets in each table of the
restaurants through which customers can order their food by seeing menu list on their tablets.
Therefore, they have not wait for waiters to take their order (Laudon & Laudon, 2015). This will
directly send orders to the kitchen and will be acknowledged on their tablets as the food is ready
to serve. Along with this, customers can enjoy their food and meanwhile they can additionally

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OBJECT AND DATA MODELLING
order some drinks eventually through their tablets. Tablets will be loaded with games by which
they can enjoy games during their wait time for food. The table number will be automatically
recorded by their tablets as each tablets have their own ids. Adding to this, iDIne will also help in
monitoring inventory management of the restaurant. The requirements of the raw materials for
the food will be updated on the information stem that might help restaurants in purchasing new
raw materials ion time. The supply chain management system will be updated by this
information system (Urquhart & Fernandez, 2016). iDine will help in managing record of used
raw materials in the restaurant and automatically orders new raw material to the supplier.
Therefore, inventory system will be updated with stock availability. This system will suggest
recommendations for purchasing based on supplies delivery time, sales quantities and predefined
stock availability.
Business Benefits
Valle restaurant has been focusing in their old customers rather than looking for new
customers. They believe in retaining old customers by providing quality services to them. The
retaining policy of the restaurant has been excellent in the market. The restaurant has been
focusing in using advanced information system named iDine. This system will help in
increasing quality of the services provided to the customers. iDine has been helping in
automating all systems of the restaurant including customers management system. Quality of
food and services will be enhanced by the use of the iDine information system (Cassidy, 2016).
Business of the restaurant will be increased with the use of the iDine information system. The
sales of the business will be monitored by the information system. Sales analytics has been an
important part of the business. iDine will help in monitoring sales analytics of the restaurant by
providing minute-to-minute reports on food items ordered and convert into percentages ion the

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OBJECT AND DATA MODELLING
break even storage (Jones, 2014). Therefore, percentage value will help management of the
restaurant for understanding the demand of particular food items by customers. The system will
help in preparing weekly sales revenue with food costs. This will help in understanding profit on
weekly basis. iDine will help in generating several types of charts for sales information so that
management can review various diagrams. Therefore, business decision making system will be
enhanced for the restaurant (Galliers & Leidner, 2014). Management of the restaurants will, be
able to make strategic decisions in the market for benefit of the restaurant. There will be various
functions in the restaurant that will be managed by the information system. The use of different
types of strategies can be prepared by the management of restaurant.
Resources required
Following resources will be required for developing information system for Valle
restaurant:
Hardware:
 Tablets
 Mobiles
 Touchscreen GUI
 RAM- 1 GB
Software components:
 Platform- Android Studio
 Operating system- Android version 4.0
 Database

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OBJECT AND DATA MODELLING
Stakeholder map
The main stakeholders of the Valle Restaurant are as follows:
 Directors
 Managers
 Employees
 Customers
 Suppliers
Keep Satisfied
(Employees)
Manage Closely
(Managers)
Monitor
(Directors)
Keep Informed
(Employees &
Suppliers)
Figure 1: Stakeholder map
(Source: Created by author)
Risks
Information system has been helping in providing several benefits to business
organization. However, there can be various risks and threats possible in the information system.
In this case, iDine has been helping in making the information system automated and online.
Therefore, most of the threats have been related to the online risks (Bouadjenek, Hacid &
Bouzeghoub, 2016). There has been increase in the number of cyber threats and attacks all over
Interest
Power
HighLow
Low
High

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OBJECT AND DATA MODELLING
the world. Therefore, the information system of the restaurant has been also under threat risk.
There can be various types of risks involved in the information system during the development
phase.
There might be breakdown of codes and programs during the development stage in the
SDLC cycle of the information system. There can be design phase risks involved in the project.
There can be design faults in the project that might led to failure of the project. The development
phase risks can be viable by the management of the restaurant. There can be financial risk in
development of the information system (Fichman et al., 2014). The system might not work as
proposed in the earlier sections. Therefore, the development cost will be a big risk for the
restaurant. All the data and information of the restaurant will be uploaded over the cloud
database. Therefore, it will create a central database that might help in fetching data easily.
Therefore, this might be a high level risk of losing data due to cyber-attack (Lee, Thomas &
Baskerville, 2015). The storage of data and information over the cloud has been helping for the
growth of the company. However, this has been creating risk related to the security of data and
information.
There have been various types of cyber-attacks including, phishing, and malware attack
over database of the iDine and DDoS attack. Therefore, the risks of the cyber-attacks have been
high in this project. There might not be proper allocation of resources in the project that might
led to a failure in the project.
Project Outcome
The project has been initiated for the development of the information system of the
restaurant in the market. Therefore, the information system might be helping in maintaining a

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OBJECT AND DATA MODELLING
keen approach to the development of the restaurant in the market. The proposed outcome of the
project will be successful implementation of the iDine information system in the Valle restaurant
(Weeratunge & Herath, 2017). The use of the IS in the restaurant have been helping in increasing
the sales of the restaurant in the market. The requirements of the raw materials for the food will
be updated on the information stem that might help restaurants in purchasing new raw materials
ion time. The supply chain management system will be updated by this information system. The
restaurant might be able to satisfy their customers by providing excellent automated services to
them in the market. The use of this system have been helping in providing feedbacks to the
restaurant related to the food quality and services offered by the restaurant (Augistine, 2018).
The IS will be helping in nlayi8sng the dales analytics of the restaurant in order to maintaining a
revenue model of the restaurant. The management might be able to take important strategic
decision for the benefit of the restaurant. According to the analysis of case study, it has been
reviewed that the information system named as iDine will be a beneficial factor for development
of restaurant in the market.

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OBJECT AND DATA MODELLING
References
Augistine, N. E. (2018). Information System Optimization in hotel Management (Master's thesis).
Bouadjenek, M. R., Hacid, H., & Bouzeghoub, M. (2016). Social networks and information
retrieval, how are they converging? A survey, a taxonomy and an analysis of social
information retrieval approaches and platforms. Information Systems, 56, 1-18.
Cassidy, A. (2016). A practical guide to information systems strategic planning. Auerbach
Publications.
Fichman, R. G., Dos Santos, B. L., & Zheng, Z. E. (2014). Digital innovation as a fundamental
and powerful concept in the information systems curriculum. MIS quarterly, 38(2).
Galliers, R. D., & Leidner, D. E. (2014). Strategic information management: challenges and
strategies in managing information systems. Routledge.
Jones, C. B. (2014). Geographical information systems and computer cartography. Routledge.
Laudon, K. C., & Laudon, J. P. (2015). Management information systems (Vol. 8). Prentice Hall.
Lee, A. S., Thomas, M., & Baskerville, R. L. (2015). Going back to basics in design science:
from the information technology artifact to the information systems artifact. Information
Systems Journal, 25(1), 5-21.
Pearlson, K. E., Saunders, C. S., & Galletta, D. F. (2016). Managing and Using Information
Systems, Binder Ready Version: A Strategic Approach. John Wiley & Sons.

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OBJECT AND DATA MODELLING
Urquhart, C., & Fernandez, W. (2016). Using grounded theory method in information systems:
the researcher as blank slate and other myths. In Enacting Research Methods in
Information Systems: Volume 1 (pp. 129-156). Palgrave Macmillan, Cham.
Weeratunge, R. D., & Herath, R. (2017, October). THE DIMENSIONS OF GREEN SUPPLY
CHAIN MANAGEMENT PRACTICES. In Proceedings of the 3rd World Conference on
Supply Chain Management (Vol. 2, pp. 123-132).