Restaurant-omatic Program

 

You are part of MountainTopAdvice.com  (MTA) a consulting agency that has just had their executive marketing department bid on an RFP and have that bid accepted.  The RFP was not as detailed as MTA usually likes, nor were you involved in the evaluation as you usually are, but this is what the executive group derived from the document.  Your team will now be the main contact with the client.  The client can be reached by calling x8095 or emailing mtaclients@yahoo.com and potentially setting up appointment.  (BE SURE to put project and group name in subject line). 

 

From now on the classes (unless otherwise directed) for the Monday, Tuesday, Wednesday, Thursday of the week will be open lab time.  However, I will show up in class for any questions you might have and, of course, you are welcome to use the room.  You should automatically show up to class on Monday.  I will go over any administration or indicate what days might have a lecture, guest speaker, general issues, etc. before releasing the class for open lab.  In addition, from now on, some of the class time on Thursday will be devoted to project reports by project managers.  The previous week’s project managers ONLY (or a proxy) will report to the program manager WITH a project report. 

 

Overview:

 

This system needs to maintain an employee db and other dbs that allow for menu items, customer/table selections, table seating.  The databases could be in separate flat files or a db if available.  The point of the system is to allow the managers to update, retrieve info from employee system.  Also allow host to seat customers, the waitress to enter orders, the cook to prepare orders and say when ind. Orders as well as orders for whole table are ready.  The menu should be divided into soups/salads/first courses, main courses, desserts, drinks.  Beyond that it should handle any restaurant but the prototype will be a Jimmy Jack Jasper’s Steak House.  It is suggested that the team interviews a local (superior) steak house to recommend ‘best-of-breed’ ideas to the client.

 

 

Possible DBs (might need further break down):

 

Menu – as noted above.  Individual items must be grouped into meals

 

Customer – how many in party, when came in, what table, est. leave time

 

Employee – name, address, hire date, position, pay rate, time in/time out

 

Tables – location, number of seats

 

Some Likely Features:

 

  1. update prices
  2. add/remove menu items
  3. track table traffic
  4. list daily specials as well as regular items
  5. list items by category
  6. list vegetarian items
  7. employee log in/log out
  8. cook can input into system when orders for table are ready, server can access this
  9. servers can enter menu items into system
  10. manager can modify employee records

 

 

Priority and Evaluation:

  1. Table Traffic
  2. menu items
  3. employee
  4. interaction with cook/kitchen

 

We want the whole system to work.  The system is to improve the quality and efficiency of services.  It should be able to allow for seating customers at a table, giving them information from menu, taking their orders, having their orders sent to kitchen, kitchen indicating in system order is ready, noting orders have been sent to table, having the table’s total price added up and show up for cashier.  Noting the customers have left the table.

 

 

YOUR TASK: complete system design from start to finish AND system prototyping using all uml and processes discussed in this semester.  Your guide is chapter 15.  These are the deliverables.  You should use the ongoing example from chapters 16, 17, 18, 19 as well.