business analysis ppt on khana khazana
DESCRIPTION
Includes Wireframes, Use case and test case for an hotel management system for Khana KhazanaTRANSCRIPT
Khana KhazanaGroup 5
Mugdha Desai D022Arnab Mallick D036Richa Pandey D044Vasundhra Saraswat D049Karan Vohra D060Shwetank Sharma
D055
Introduction Sanjeev Kapoor starting his own restaurant by the name “Khana
Khazana” in Mumbai
A software system to be designed for tracking day to day management of the restaurant
Restaurant management System
Cash and Finances
Management
Infrastructure
management
Customer Service
management
Time manageme
nt
Customer Behavior
Management
System Use Case Diagram
Manager
Login
Create/Alter Menu
Reserve table
Take table order
Generate bill
Change password
Take customer feedback
Reconcile account balance
Generate daily
reports
CEO (Sanjeev Kapoor)
Waiter
USECASE Diagram for the Restaurant Management system
Sample Use Case
Use Case Id
SWR012
Brief Description
Its main functionality is to take orders from the customers.
The Customers will be given a menu and according to their
choice, orders taken. The order will then be logged into the
system
Actors
Waiters
Preconditions
Waiters have a valid login id and password
Use Case Contd… Basic Flow
Taking Table Order By Waiter
Trigger: Waiter logins in to the system software
1. The Waiter logs into the system
2. The Waiter selects the table number in the system
3. The Item details are entered into the system corresponding to the table number by the Waiter
a. If a particular food item on the menu is not available, the flow moves to Exception Flow 1
4. The Waiter saves the order and Generates Order Id
The use case ends
Use Case Contd…
Alternate Flow
None
Exception Flow
Exception Flow 1: Item Not Available
If any particular food item from the menu is not available, the flow moves to Exception Flow 1.
Trigger: Basic Flow Step 3, waiter enters the food items in the system as per customer preference
1. Waiter informs the customer about the non-availability of the item
2. Waiter suggests an alternate food item or a new item as per customer preference
3. The flow moves to Basic Flow Step No 3
Use Case Contd…
Post conditions
The Order has been saved and Order ID Generated
Assumptions
1. The billing software is working correctly
2. All items are correctly entered along the table number by the waiter
Business Rules
1. Only available items can be offered
2. Order Id to be Generated within 2 sec
Yes
Yes
No
Start
Enter table no.
Enter Item name and Quantity
Is item name in menu?
Is order complete?
Generate Order Id Stop
No
Use Case Logic flow…
Test cases
Take Order from Table Use case Id:SWR012
Sr No Test Case Expected Outcome
1 Waiter does not select the table No order is placed in the system
2 Waiter selects the wrong table Food items get linked to the wrong table
3 Waiter does not select any food item No order is placed for the table
4 Waiter selects the wrong code for the food item The incorrect food item gets entered
5 Waiter does not save the order Order Id not generated
The above Test Cases have been built keeping in mind the many validations that have already been put at the client side .
Rationale behind Screen Development
Touch Screen Based system for waiter and Manager
Buttons have been kept large for easy operations
Delete Buttons have been made at a stark contrast to
ensure caution
Lucid non-intimidating warning messages have been used
Consistency of GUI across all the screens
Calendar option has been provided in date areas
Studied the terminals of major eating joints like KFC and
Mc. Donald before embarking on this design Assumption: The first time username and password will be provided by the
IT department
Screen Shots
Screenshots
Screenshots
Screenshots
Generate Report-Format
Value Additions Proposed
Anticipating Guest’s Needs-Customer Analytics
Understanding customer behavior
Understand Complimentary Nature of Food
Offer complementary items as combos at a special
rate.
Will help in increased billing which will lead to a rise
in revenuesRs. 50 Rs. 30 Rs. 70Mostly
Bought(100/day)Seldom
Bought(20/day)Frequently
Bought(50/day)
Value Additions Proposed
Loyalty Points System
2.5% of Bill amount to be exchanged as Loyalty
points
To be made available as printed vouchers
Can be exchanged at any future visit
Each loyalty Point= 1 Re.
Will Ensure Restaurant Brand loyalty and will be an
incentive for future Visits
Value Additions Proposed
Customer reservation reminders to be sent for
reserved Tables via SMS
Add to customer service
This facility to be provided at
Minimal cost
Using Existing Infrastructure
An option to change the timings/date if needed
Will ensure more predictability of customer turnout
Will help forecast occupancy levels
Value Additions Proposed
Food Item Tracker
Non Availability of their favorite dish frustrates customers
Added delay in knowing that aggravates the condition
Leads to customer attrition and diluted restaurant loyalty
One terminal to be place in kitchen with access only to the Head Chef.
Discretion of adding items to the non-available list whenever need
arises
Real time customer information about availability of their dishes.
Immediate alternative can be sought adding to customer happiness
The Implemented Value Additions
Gantt chart S. No Activity Duration July 1-10 August 11-20 August 21-26 August
1 2 3 4 5 6 7 8 9 10 11 12 13 14
1. Understanding the
Problem
1 Week
2. Identifying actors and
Usecases
3 week
3. Identifying alternate
flows and Exception
Flows
1 Week
4. Screen Designing 3 Week
5. Midterm Review and
Feedback
2 Week
6. Wire frames of the
screens are prepared
2 Week
7. Test cases 2.5 Week
8. Value additions 1 Week
9. Report collation
Aggregation and
Integration
2 Week
Thank you