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Mis Case Study

The restaurant uses a computerized ordering system where waiters enter customer orders into terminals located throughout the dining room. The orders are then routed to the appropriate kitchen printer. The system automatically generates customer bills. It provides management with up-to-date sales information on food items to aid with menu planning and cost control. Waiters are notified when kitchen runs out of items to improve customer service. Users accepted the system well since they provided input during its selection and design.

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Anirudh Prabhu
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1K views1 page

Mis Case Study

The restaurant uses a computerized ordering system where waiters enter customer orders into terminals located throughout the dining room. The orders are then routed to the appropriate kitchen printer. The system automatically generates customer bills. It provides management with up-to-date sales information on food items to aid with menu planning and cost control. Waiters are notified when kitchen runs out of items to improve customer service. Users accepted the system well since they provided input during its selection and design.

Uploaded by

Anirudh Prabhu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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- - - - - &

----- - - - ment Dev. Research


Prin. L. N. Welingk~ ~nstitut__: of Manag~- ----

Case Study on MIS: lnformatTon System in Restaurant

A waiter takes an order at a table , and then enters ·tI on 11ne


· v,·a one of the six
terminals located in the restaurant dining room .

The order is routed to a printer in the appropriate preparation area : the . cold . it_e':1
printer if it is a salad, the hot-item printer if it is a hot sandwich or the bar printer if it ,s
a drink.

A customer's meal check-listing (bill) the items ordered and the respective prices are
automatically generated .

This ordering system eliminates the old three-carbon -copy guest check system as
well as any problems caused by a waiter's handwriting .

When the kitchen runs out of a food item the cooks send out an 'out of stock'
'
message, which will be displayed on the dining room terminals when waiters try to
order that item .

Th is gives the waiters faster feedback , enabling them to give better service to the
customers . Other system features aid management in the planning and control of
their restaurant business .

The system provides up-to-the-minute information on the food items ordered and
breaks out percentages showing sales of each item versus total sales . This helps
management plan menus according to customers ' tastes . The system also compares
the weekly sales totals versus food costs , allowing plann ing for tighter cost controls .

In addition , whenever an order is voided , the reasons for the void are keyed in . This
may help later in management decisions, especially if the voids consistently related
to food or service .

Acceptance of the system by the users is exceptionally high since the waiters and
waitresses were involved in the selection and design process . All potential users
were asked to give their impressions and ideas about the various systems available
before one was chosen .

Questions:

1. In the light of the system , describe the decisions to be made in the area of
strategic planning , managerial control and operational control? What
information would you require to make such decisions?
2. What would make the system a more complete MIS rather than just doing
transaction process?
3. Explain the probable effects that making the system more formal would have
on the customers and the management.

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