Object Modelling Project: iDine System and Business Benefits Analysis

This project presents an object modelling analysis for the iDine system, proposed for the French cuisine restaurant Vallée de Goût to address customer service issues caused by overcrowding. The project details the iDine system's capabilities, including automatic food ordering, inventory management, and sales analytics, aimed at improving customer satisfaction and business efficiency. The document outlines the perceived business benefits, such as increased productivity and streamlined processes, along with the required resources, including the SDLC approach, hardware (server, network, tablets), and software. A stakeholder map is provided, along with a discussion of project feasibility and the proposed outcomes, emphasizing the importance of customer satisfaction and the role of information systems in business. The project concludes with a discussion of the importance of SDLC and object-oriented methodology in system development, highlighting how the iDine system can improve business processes, increase productivity, and increase efficiency.

Running head: OBJECT MODELLING
Object Modelling
Name of the Student
Name of the University
Author Note

1OBJECT MODELLING
Table of Contents
Project Introduction:...................................................................................................................2
Important System Capabilities:..................................................................................................2
Perceived Business Benefits:.....................................................................................................3
Required resources for the iDine system:..................................................................................4
Stakeholder Map:.......................................................................................................................6
Project Feasibility:.....................................................................................................................6
Proposed Outcome:....................................................................................................................7
Conclusion:................................................................................................................................7
References:.................................................................................................................................8

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Project Introduction:
This is a project about a French cuisine restaurant Vallée de Goût which wants to
implement a new information system within their restaurant for high quality service to the
customers. This project is located in the suburb area of the Sydney. The restaurant Vallée de
Goût has initiated this information system process to resolve a particular problem within the
organization. This problem is related with the customer service as the Vallée de Goût is not
able to serve the customers during weekends because of the extreme overcrowded situation in
the restaurant. As the Vallée de Goût is not able to manage the customers properly,
dissatisfaction among the customers is arising, and this customer dissatisfaction is not good
for the businesses. Thus to mitigate this type of dissatisfaction issue the Vallée de Goût is
introducing the iDine system which can effectively manage the customers and can increase
their satisfaction.
As this document is a system vision document, this will address the important
capabilities of the system, business benefit of the proposed system, resources which are
required and the stakeholder mapping. Broad feasibility of the project and the proposed
outcome from the system will also be discussed in this document.
Important System Capabilities:
The analysis of the case study states that the information technology which will be
implemented is the iDine system. This iDine can perform a group of the task which can be
very much essential for solving the current problem of the Vallée de Goût restaurant. This
system is capable of providing highly efficient service to the customers (Hennig-Thurau &
Hansen 2013). This system is designed for automatic food service in the Vallée de Goût
restaurant. It can take orders from the customers and can inform the main kitchen about the
orders. This service can save the precious time of the customer by minimizing the waiting

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time of the customer. Hence, the satisfaction of the customer improved. This system is also
capable to track and manage the restaurant’s inventory. Thus the availability of the foods can
be determined using this system. This system can inform the kitchen of the restaurant on the
data of the inventory (Axsäter, 2015). Thus the kitchen of the restaurant can update which
items are needed for fulfilling the demands of the customers (Ingram et al., 2015). With this
facilities, the proposed iDine system is also capable of taking important feedback from the
customers. By taking the feedback from the customer, it can be assessed that how the system
is performing overall (Gahan, Sievewright & Evans, 2014). The sales analytics is another
important capability of this iDine system. This sales analytics is able to determine the sales
done by the restaurant in a specific time period. Also, the sales percentage of a particular item
can be determined by using this iDine system. This can help to determine which food is the
most popular one among the customers.
Perceived Business Benefits:
This proposed iDine system can provide various types of benefits to the business. In
this case, the main two benefits are improved productivity and the efficiency of the business
processes. Also, the benefit of the increased customer satisfaction is provided with the iDine
system.
The productivity of the business can be increased by the iDine system. In increasing
the productivity of the business, the main roles are played by the stock control feature of the
iDine information system. This actually helps the Vallée de Goût restaurant to automatically
maintain the stock of the inventory of the restaurant. In the previous time, this type of stock
management was done by the accounts staffs of the organization (Robson, 2015). Due to this,
there were many manual mistakes occurred in the organization regarding the stock of the
inventory (He, Chen & Shi, 2013). In most of the cases, this small mistakes led to the

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productivity hamper of the organization. This type of errors can be mitigated by the
automatic inventory management system as all the calculations will be done by the automatic
system.
The efficiency of the business can be improved by the keeping records of its own
inventory. Collecting the data from the sales record will help this system to determine how
much inventory is left for the restaurant. By determining the inventory level, the Vallée de
Goût restaurant will be able to refill the stock before the time. As the restaurant will get the
notification about which stock needed to be refilled and when to be refilled, it will never run
out of its food items thus efficiency in the business process will be achieved (Pearlson,
Saunders & Galletta, 2016). The main reason behind the success of the system is that the
system will run on a real time basis which can reflect the changes in the system immediately.
Achieving customer satisfaction is another success factor for the business. Achieving
customer satisfaction is very much important for this business as the main source of income
is the customer. The satisfaction of the customer achieved due to the automatic food ordering
system of the iDine information system. Customers can avoid queue for the food ordering,
and that will improve customer satisfaction.
Required resources for the iDine system:
The main resource which is required for developing the proposed iDine system is the
SDLC approach. In this Software Development Life Cycle approach, a relationship between
the design and analysis activities has been determined. In the analysis part of the SDLC
approach, the ‘Hospitality Innovation’ organization which is assigned for developing the
iDine information system oversees the daily operation of the Vallée de Goût restaurant
(Chauhan & Saxena, 2013). This will help to determine the actual requirements of the Vallée
de Goût restaurant (Vokorokos, Baláž & Ádám, 2015). In this analysis part, the organization

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‘Hospitality Innovation’ also has taken the interviews of the chefs, employees and managers.
Based on the analysis of the acquired data the design of the proposed iDine system starts. It
indicates that the analysis and the design of the SDLC approach are interrelated together.
Without the proper analysis of the current problem, the design process cannot be initiated.
Thus these two approaches of the SDLC are interrelated together among them.
Another main required resource for developing the system is the hardware resource.
In the hardware part, the most important assets for developing the iDine system are the server
computer, network devices and the tabletop tablets. The network devices will establish
communication among the devices of the organization. The server computer will process the
each of the requests or the query made by the customers and the staffs. The tabletop tablets
will take the inputs of the customers for ordering the foods and giving feedback.
The software resources are also important for the development of the iDine system. In
this case, the main software requirement is a server-based operating system which will
operate the whole server system. The database software is also required for the data storing
purposes. These data are mainly related with the staffs, customers and the inventory (Laudon
& Laudon, 2015). In the old information system of the Vallée de Goût, some kind of software
was used, but it is having some kind of limitations. For this limitations, a new system of
iDine is proposed, and in this system, old software components can be reused for executing
some specific portions. This concept of the reusing the existing software components is
considered as the methodology of the object oriented.

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Stakeholder Map:
(Figure 1: Diagram of Stakeholder Mapping)
(Source: Created by author)
Project Feasibility:
The project of the iDine is technically feasible. The selected technologies for this
project is very much easy to implement. The main technologies which are needed to
implement for this project are smart devices and server systems. It is very much easy to
implement the server system within an organization by proper implementation of the
hardware systems. Server system plays the role of request processing from various source
points within the organization (Silberschatz, Gagne & Galvin, 2018). With the server system
feedback system is also implemented in this project and this is also technically feasible as this

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feedback system uses normal database implementation for taking and storing the feedback of
the customers.
The main target of a feasibility study is to determine whether the proposed project is
beneficial for the organization or not. The proposed project of the iDine system is fully
beneficial for the Vallée de Goût restaurant as this improves the efficiency and productivity
of the organization. Thus this system can provide a competitive advantage to the Vallée de
Goût restaurant over its present rivals.
From the feasible cost study, it has been determined that implementing a new server
system will be very much costly for the organization as the server not only holds the cost of
the implementation but also there is the cost associated with the maintenance of the server.
Though the object oriented methodology is used in this project which can reduce the cost
(Wachowicz, 2014), still the cost of the project may not be feasible for the Vallée de Goût
restaurant.
Proposed Outcome:
From the assessment of the project iDine system, it has been determined that the
proposed outcome of the project will be very much beneficial for the project. It is determined
that by the implementation of the project customer satisfaction can be achieved which is the
main target of the Vallée de Goût restaurant. Also, this project will provide the outcome of
improved productivity and efficiency. Productivity and efficiency can be achieved by
tracking and managing the inventory properly of the restaurant. In a broad, this project will
help to understand the role of the information system in the businesses theoretically and
practically.

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Conclusion:
From the above discussion, it can be concluded that the implementation of the
information system can make the business processes more productive and efficient. The case
study of the French restaurant Vallée de Goût has shown how the businesses can be improved
by the implementation of the information systems. The Vallée de Goût has solved the
problem of overcrowding using the iDine system which is a prior example of the information
system. From the project of the iDine system why the approach of SDLC is important for the
system development purposes. Also, the importance of the object oriented methodology has
been learned from this project. The whole evaluation of the project has been given a brief
idea of the information system in the processes of the business.
References:
Axsäter, S. (2015). Inventory control (Vol. 225). Springer.
Chauhan, N. S., & Saxena, A. (2013). A green software development life cycle for cloud
computing. IT Professional, 15(1), 28-34.
Gahan, P., Sievewright, B., & Evans, P. (2014). Workplace health and safety, business
productivity and sustainability. A report prepared for Safe Work Australia: Centre for
Workplace Leadership.
He, Z. H., Chen, Y. Z., & Shi, J. J. (2013). Stability of switched server system and signal
timing of intersection. Control Theory & Applications, 30(2), 194-200.
Hennig-Thurau, T., & Hansen, U. (Eds.). (2013). Relationship marketing: Gaining
competitive advantage through customer satisfaction and customer retention.
Springer Science & Business Media.

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Ingram, T. N., LaForge, R. W., Williams, M. R., & Schwepker Jr, C. H. (2015). Sales
management: Analysis and decision making. Routledge.
Laudon, K. C., & Laudon, J. P. (2015). Management information systems (Vol. 8). Prentice
Hall.
Pearlson, K. E., Saunders, C. S., & Galletta, D. F. (2016). Managing and Using Information
Systems, Binder Ready Version: A Strategic Approach. John Wiley & Sons.
Robson, W. (2015). Strategic management and information systems. Pearson Higher Ed.
Silberschatz, A., Gagne, G., & Galvin, P. B. (2018). Operating system concepts. Wiley.
Vokorokos, L., Baláž, A., & Ádám, N. (2015). Secure web server system resources
utilization. Acta Polytechnica Hungarica, 12(2), 5-19.
Wachowicz, M. (2014). Object-oriented design for temporal GIS. CRC Press.