System Analysis Report: Designing a System for Tasty Food Caterers

This report provides a comprehensive system analysis for Tasty Food Caterers, focusing on improving their ordering and payment processes through a new system. The report begins by recommending the Iterative model for the Software Development Lifecycle (SDLC) due to its adaptability. It details requirement gathering methods using one-on-one interviews and a sample questionnaire. The design section includes a Use Case Diagram, Entity Relationship Diagram (ERD), and Data Flow Diagram (DFD) to illustrate the proposed system's functionalities. The report also outlines the functions available in the new system and provides prototype interfaces. A cost-benefit analysis is presented, highlighting the initial investment and the long-term benefits. Finally, the report includes a class diagram and a conclusion summarizing the key findings and recommendations for successful system implementation. The report emphasizes the importance of dedicated resources and adherence to the design procedures for a successful system implementation. The report also suggests using Java as the programming language for the system.

Running Head: SYSTEM ANALYSIS 1
System Analysis for Tasty Food Caterers
Name
Date

SYSTEM ANALYSIS 2
Contents
INTRODUCTION...........................................................................................................................................3
BEST SDLC MODEL TO USE..........................................................................................................................3
REQUIREMENT GATHERING METHOD.........................................................................................................4
Sample Questionnaire.................................................................................................................................4
Method of arranging questions in the questionnaire..............................................................................5
. Functional and Non – Functional Requirements........................................................................................6
DESIGN........................................................................................................................................................7
USE CASE DIAGRAM................................................................................................................................7
Use case Scenario........................................................................................................................................8
An Entity Relationship Diagram...............................................................................................................8
Data Flow Diagram..................................................................................................................................9
Functions available in the new system........................................................................................................9
Prototype Interfaces For the functions......................................................................................................10
COST BENEFIT ANALYSIS...........................................................................................................................13
Classes.......................................................................................................................................................13
CLASS DIAGRAM........................................................................................................................................14
Conclusion.................................................................................................................................................15
References.................................................................................................................................................16

SYSTEM ANALYSIS 3
INTRODUCTION
There is great competition in the hotel industry right now and every catering firm is struggling
to meet all the customer’s expectations. This is not just about the quality of food that is offered.
It is also much about how customers are satisfied with the processes involved. The processes
include how food is ordered, served and how payment is done. The time taken to serve a
customer is also very key. All of these are much dependent on technology. Using a paper based
system to order food is now a thing of the past. Many will agree that such systems chase away
customers as it really takes a long time to serve a single person in a very busy environment.
Tasty Food Caterers need to upgrade their system which is utilized in ordering and buying
food. This will help the firm make the ordering and payment processes faster and reliable. It is
also a good marketing strategy as it will let customers refer other potential customers through
email. After all, these are said and done, developing a system for Tasty Food Caterers involves
other system design procedures. In this paper, I will provide the best method of the Software
Development Lifecycle that is going to be implemented so as to guide through to the completion
of the project. I will also provide a sample questionnaire used to gather requirements. I will also
give three important diagrams describing the proposed system; they are the Use Case diagram,
the ERD and the Data Flow Diagram.
BEST SDLC MODEL TO USE
In the past three decades, the waterfall model was the most used Software Development
Lifecycle in the delivery of many projects. Anyone in the 90s would suggest that Tasty Food
Caterers go for the waterfall model. At this time where many other SDLC models have been
invented following the rapid pace of software development, I would recommend that TFC use
the Iterative model (Islam et al., 2015). The reason for this is that Iterative development allows

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for adaptability in accommodating new necessities or changes thereof. This model is additionally
best as it gives space to any improvements in succeeding iterations.
REQUIREMENT GATHERING METHOD
The one-on-one interview would be the best method of gathering requirements. This would be
the most efficient method because the client will be involved directly since they are directly
asked what they require in the new system. Open ended questions will be asked so as to get the
interviewee to start talking and then ask probing questions in order to uncover requirements
Sample Questionnaire.
Please validate each of the statements below by answering “Yes” or “No”
A. Would you want the total cost of the orders to be computed for you?
B. If No, give a reason.
C. Do you want the owner of this firm to track everything that is going on?
D. Do you want customers to place orders by their own in the system?
E. If your answer above was No, explain.
F. Would you want that there be an option for urgent orders?
G. Do you want the Chef to view all the orders?
H. Can the customer alter the order after it has been given to the receptionist?
I. Do you want the system to send notification emails to customers?
Answer all these questions.
J. How will the customer pay?
K. How will the customer know the status of his order?
L. When should the customer pay for his order?
M. How will you implement discounts?

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N. At what percentage will your discounts be?
O. Generally, how do you feel about the implementation of this new catering
software to replace the paper based system?”
Method of arranging questions in the questionnaire
The pyramid structure of arranging questions will be used. This is where all the questions are
viewed as having a pyramid shape. The questions will begin with very detailed but closed
questions where the respondent gives a “Yes” or a “No”. The question topics are then expanded
by giving open ended questions which allow the person responding to give more generalized
answers. The pyramid method is preferred because I believe that the respondent needs to warm
up to the topic. It also helps in ending with a determination on the topic. E.g. “generally, how do
you feel about the implementation of this new catering software to replace the paper based
system?”

SYSTEM ANALYSIS 6
. Functional and Non – Functional Requirements
Functional Requirements.
a. The TFC system must calculate the sum of all the items of one single order.
b. The TFC system must produce the timestamps of all the orders so that the chefs
can be able to view them.
c. The system must be able to produce weekly and monthly summary reports for the
owner account.
d. The system must allow the customer to place an order which will be approved by
the receptionist.
e. The system must allow the customer to alter their orders.
Non-Functional Requirements
a. Timestamps should be shown on the same row with all the daily orders.
b. Urgent orders should be displayed in red.
DESIGN
USE CASE DIAGRAM Select Food

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Receptionist
Alter the order
PAY in Advance
Customer Food serving
<<Include>>
Preparation of menu
Update Order the Chef
View Reports
Support Staff
Owner FIG 1
Use case Scenario
Just as shown in FIG 1 (use case diagram), a customer walks into the restaurant, He orders for
Fish. The receptionist inputs all the order details into the system. If the customer makes changes

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on the order, it is also made on the system. The Chef is able to see all the active orders. The
receptionist informs the customer he full amount he is to pay for his order. The customer then
pays in advance as he waits for his order to be served. The chef after cooking serves the meal. He
then hands over the served meal to the waiter and the waiter serves it to the customer waiting.
The system will generate all the reports for the day’s orders. Later the firm owner will view the
reports to know the state of his business at the end of the week or day.
An Entity Relationship Diagram
Name Name Contact no ID no
Receptionist TFC Restaurant
Has
Paid to
Takes
Taken by
Bill Order prepair Chef
Pays Contact Name ID no
Customer Item
Quantity price decription
Waiter
Deliver to FIG 2
Name Contact no Id no
Pay
Data Flow Diagram Take order Cashier

SYSTEM ANALYSIS 9
Confirmation
Customer product inf Order info purchase inf
Cancel confirmation
Food selected
Cancel order
purchase inf
Inventory
Billing inf
Receipt Receipt details description
FIG 3
Functions available in the new system
I. OrderFood()
II. Receipt()
III. Report()
IV. ViewLiverOrders()
Prototype Interfaces For the functions
Report()

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ViewLiveOrders()

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OrderFood()

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Receipt()