Hoosier Burger Restaurant

Systems Analysis and Design

Assignment 1


You have to answer ALL nine questions for this case .

Hoosier Burger Restaurant

As college students in the 1970s, Bob and Thelma Mellankamp often dreamed of starting their own business. While on their way to an economic class, they drove by Myrtle’s Family Restaurant and noticed a “for sale” sign in the window. They quickly made arrangement to purchase the business, and Hoosier Burger Restaurant was born. The restaurant is moderately seized, consisting of a kitchen, dining room, counter, storage area, and office. Currently, all paper work is done by hand (manual). Thelma and Bob have discussed the benefits of purchasing a computer system; however, Bob wants to investigate alternatives and hire a consultant to help them.

Perishable food items, such as beef patties, buns, and vegetables are delivered daily to the restaurant. Other items, such as napkins, straws, and cups, areordered and delivered as needed. Bob receives deliveries at the restaurant’s back door and then updates a stock log form. The stock log form helps him track inventory items. The stock log form is updated when deliveries are received and also nightly after daily sales have been tallied.

Customers place their orders at the counter and are called when their orders are ready. The orders are written on an order ticket, totalled on the cash register, and then passed to the kitchen where the orders are prepared. The cash register is not capable of capturing point-of-sale information. Once an order is prepared and delivered, the order ticket is placed in the order ticket box. Bob receives these orders tickets nightly and makes adjustments to inventory.

In the past several months, Bob has noticed several problems with Hoosier Burger’s current information systems, especially with the inventory control, customer ordering, and management reporting system. Because the inventory control and customer ordering systems are paper based, errors occur frequently. These errors often affect delivery orders received from suppliers as well as customer orders. Bob has often wanted to have electronic access to forecasting information, inventory usage, and basic sales information. This access is impossible because of the paper based system.

Question 1: It is apparent that Hoosier Burger is a system which has few different subsystems. List these subsystems.

Question 2: Do you think that the SDLC is the best suited approach to develop the Hoosier Burger system? Why/Why not?

Bob and Thelma have come to realize that the current problems with their inventory control, customer ordering, and management reporting systems are seriously affecting their business’s day-to-day operations. They decided to hire the Build and Better System (BBS) consulting firm. Harold Parker and Lucy Chen, two of BBC’s owners, are frequent Hoosier Burger customers. The Hoosier Burger development team has met several times with Bob and Thelma. Bob stressed during the meetings the importance of improving Hoosier Burger’s inventory control, customer ordering, and management reporting systems. Demand for Hoosier Burger food is at an all-time high, and this increased demand in creating problems for staff, creating stock-out problems and impacting sales.

During rush periods, customers sometimes wait fifteen minutes to place an order and may wait an additional twenty-five minutes to receive their order. Low-in-stock inventory items are often not recorded in a timely fashion, thus creating problems with the food preparation. For instance, vanilla ice cream is used to prepare vanilla malts, an item that accompanies the Hoosier Burger Special. Last week, Bob did not order enough vanilla ice cream, resulting in a last minute dash to the grocery store. Bob and Thelma have expressed their feelings that a new information system will be beneficial in the areas of inventory management, marketing, customer service, and food preparation. Additionally, the project team discussed with Bob and Thelma the possibility of implementing a point-of-sale system as an alternative design strategy.

Question 3: Provide a list of reasons as why Bob and Thelma have decided to introduce an information system to their restaurant.

Question 4: Develop a project scope statement for the Hoosier Burger project.

Question 5: Provide a feasibility assessment for the Hoosier Burger project.

You have been assigned to conduct the requirements determination for Hoosier Burger.

Question 6: Who would you interview? Why? (You should give explanations to your answer here)

You decided that the best way to collect requirements from the waiters and cooks is to interview and observe them.

You realised that discussing the order-tracking process with Hoosier Burger employees and then observing them in action will provide you with a better idea of where potential system improvements can be made.

Question 7: defend your decision to follow these two techniques.

You have also decided to prepare a questionnaire to distribute to the customers as you think that a customer satisfaction survey is helpful.

Question 8: What types of questions would you ask the:

  • The owners Bob and Thelma (list three questions)
  • Waiters (list three questions)
  • Cooks (list three questions)
  • Customers (list three questions)


Question 9: what is the modern requirement method which is the best suited for this project? Explain.


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