Canteen Ordering System

PG BA - CBAP
Amanda Fernandes
Table of Contents
1. Introduction............................................................................................................................1
1.1 Business Analysis Core Concepts Model (BACCM)..........................................................1
2. Identify Stakeholders..............................................................................................................2
2.1 Stakeholder Onion Diagram............................................................................................2
2.2 Stakeholder RACI Matrix.................................................................................................3
3. Problem Statement.................................................................................................................4
3.1 Fish Bone Diagram..........................................................................................................4
4. Objectives of Canteen Ordering System.................................................................................5
4.1 Mind map of system objectives......................................................................................5
5. Process Maps..........................................................................................................................6
5.1 As – Is Process Map.........................................................................................................6
5.2 Future Process Map........................................................................................................7
6. Scope of the Canteen Ordering System..................................................................................8
6.1 Context Diagram of Canteen Ordering System...............................................................8
7. Main features of Canteen Ordering System............................................................................9
8. Solution Scope........................................................................................................................9
8.1 In-scope Items.................................................................................................................9
8.2 Out-Of-Scope Items........................................................................................................9
9. Activity diagram for the system............................................................................................10
10. ER diagram of the system.................................................................................................11
11. Business, Functional and Non-Functional Requirements..................................................11
11.1 Business Requirements.................................................................................................11
11.2 Functional Requirements..............................................................................................11
11.3 Non-Functional Requirements......................................................................................12
12. Wireframes.......................................................................................................................13
12.1 Menu Wireframe..........................................................................................................13
12.2 Cart Wireframe.............................................................................................................14

0
1. Introduction
Unilever is a British-Dutch MNC FMCG company, headquartered in London, England. Unilever is
one of the oldest FMCG companies, and its products are available in around 190 countries. In its
UK offices, Unilever had around 1500 employees which were spread across 12 floors.

1.1 Business Analysis Core Concepts Model (BACCM)

CHANGE
To increase employee productivity by reducing time wasted in travelling to and from the
canteen, long lines waiting to order food and waiting for a seat in the canteen, the way the
canteen system operates will have to change.
Change is also needed to reduce canteen costs by reducing food wastage, manpower and
operating costs
NEED
A canteen ordering system is needed that will allow employees to see the daily menu
offerings and their prices, order their menu choices, have their food delivered to their desks
and the meal cost be deducted from their pay.
There is a need for the canteen system to have an ordering cutoff time to allow the canteen
workers to have sufficient time to prepare ordered meal items
There is a need for the system to be available exclusively to employees who have agreed to
have their meal order costs deducted monthly from their next month’s wages.
SOLUTION
A lightweight, user-friendly, web-based Canteen Ordering System that can support 1500 users
at a time. The system will accept orders until 11 a.m., let users provide feedback on orders
placed and provide the management with reports. The system will communicate customer
orders to the payroll system
CONTEXT
The company has 1500 employees and 2 canteens. Each canteen can seat only 150 people at
a time. Employees on average spend 40 – 50 minutes of their lunch waiting to order their
food, find a vacant seat and at the elevators. In addition, food wastage is an issue when
employees don’t get their food choices.
VALUE
The value of the Canteen System will be an increase in employee productivity and quality of
work life through considerable time savings and increased chances to order preferred foods
Canteen will benefit through reduced manpower needed, less food wastage, sufficient time to
prepare ordered food items, employee feedback on menus to improve offerings.
The Company will benefit though employee satisfaction, increased employee productivity and
reduced canteen operating costs
STAKEHOLDERS

1
 External Stakeholders Business Analyst Internal Stakeholders
Domain SME Project Manager
Vendor Operational Support
Sponsor Implementation SME
Management Tester
Customer
Cafeteria Manager
Menu Manager
Chef
Delivery Person
End User
Employee

2. Identify Stakeholders
The Business Analyst Identified several stakeholders both external and internal to the Canteen
Ordering System. These are visualized below in relation to the solution (Onion diagram) and as a
quick visual analysis of responsibility assignment (RACI matrix)

2
2.1 Stakeholder Onion Diagram

2.2 Stakeholder RACI Matrix

Stakeholder Responsible Accountable Consulted Informed

Employees I

Management I

Sponsor I

Vendors I

Domain SME C

Business Analyst R A

3
Stakeholder Responsible Accountable Consulted Informed

Project Manager A

Implementation SME
R
(Developer)

Tester R

Operational Support R

Canteen Manager I

Menu Manager I

Chef I

Delivery Staff I

Payroll System I

4
3. Problem Statement
The London office of Unilever had around 1500 employees occupying 12 floors. There were 2
canteens that could seat around 150 employees at a time.
Most employees prefer to take their lunch break between 12 noon and 1 pm. This meant a huge
rush in the canteen during lunch hours and resulted a lot of time waiting to order food and then
wait for tables to become available.
Management calculated that it took around 60 minutes for employees get back from lunch. On
average employees spent 30-35 minutes waiting in the lunch line to get their food and then get
a table to eat. The actual time spent eating was just 10-15 minutes. They spent around 10
minutes waiting for the elevators.
In addition, the cafeteria often ran out of certain items and wasted a significant quantity of food
that was not purchased and had to be discarded.
A root cause analysis to identify and evaluate the underlying causes of this problem is displayed
below as a fish bone diagram.

3.1 Fish Bone Diagram

5
4. Objectives of Canteen Ordering System
The objective of the Canteen Ordering System is to implement a web-based system that is
easily accessible to employees, reduces employee lunch hour wait times and increases
canteen efficiency by:
 Reducing canteen food wastage by a minimum of 30% within six months of
implementation.
 Reducing the value of food thrown away each month to less than 15%
 Reducing canteen operating costs by 15% within twelve months of implementation.
 Increasing average effective work time by 30 minutes per employee per day, within
three months.
 Reducing canteen manpower needed since orders will be placed in advance and food
can be prepared as per order, delivery service is available and cleanup costs will be
greatly reduced

4.1 Mind map of system objectives

6
5. Process Maps

5.1 As – Is Process Map

7
5.2 Future Process Map

8
6. Scope of the Canteen Ordering System
The current Unilever lunch process has many problems. Employees spend too much time
waiting in lines and the canteens need a lot of manpower to deal with the lunch rush. In
addition, food wastage is significant, and employees are often dissatisfied with lunch options as
popular items may be unavailable. The goal is to computerize the process using a web-based
Canteen Ordering System.
The scope of the Canteen Ordering System is displayed in the following context diagram

6.1 Context Diagram of Canteen Ordering System

9
7. Main features of Canteen Ordering System
The main features of the Canteen Ordering System will include
 User registration and login
 Creation and update of menus
 Publish and display menu of the day
 Creation of orders by adding menu Items to cart
 Ability to view order cart
 Ability to edit or remove items from cart
 Ability to cancel or confirm order
 Order confirmation when order is confirmed
 Display of daily orders
 Creation of order tickets
 Creation of delivery requests
 Delivery request acceptance
 Order closing on delivery
 Feedback page
 Daily Sales Report
 Total Monthly Sales report
 Menu Popularity Report
 Report of enrolled employees
 Employee Satisfaction report
 Order forecasting report

8. Solution Scope
The solution scope for the Canteen Ordering System is detailed below.

8.1 In-scope Items

 User Registration, authentication, and administration
 Menu Management
 Menu Ordering and Order Storage
 Order Processing Management
 Meal Delivery Management
 Canteen Reports

8.2 Out-Of-Scope Items

 Canteen Inventory System
 Online Payment System
 Order Modification
 Order Cancellation
 Order Tracking

10
9. Activity diagram for the system

11
10. ER diagram of the system.

11. Business, Functional and Non-Functional

Requirements
The Canteen Ordering System business, functional and non-functional requirements are
specified as follows:

11.1 Business Requirements

Implement a computerized web-based system that reduces employee lunch hour wait times
and increases canteen efficiency by:
 Reducing canteen food wastage by a minimum of 30% within six months of initial
release.
 Reducing the value of food thrown away each month to less than 15%
 Reducing canteen operating costs by 15% within 12 months, following initial release.
 Increasing average effective work time by 30 minutes per employee per day, within 3
months.
 Reducing canteen manpower.

11.2 Functional Requirements

 The system must allow employees to enter the canteen ordering system via the
company intranet.
 The system must have roles of user, menu manager, order processor and deliverer.

12
  The system must allow only a menu manager to create a menu for the day
 The system shall display daily menu options and their prices when the employee
navigates to the canteen ordering main page
 The system must allow only users that have signed up for payroll deduction to place
orders
 The system must not allow employees to place orders after 11 am
 The system must allow users to add one or more menu items to their order cart
 The system must allow users to add, edit and remove items from their order carts.
 The system must empty the cart once the user has confirmed the order and checked out
 The system must inform the user when an order has been successfully placed 
 The system shall not allow users to cancel order that has been confirmed.
 The system must allow only the order processor to view the orders placed by the users. 
 The system must allow the order processor to meal orders for meal delivery. 
 The system must allow the meal deliverer to view the meals to be delivered and accept
an order for delivery
 The system must allow the meal deliverer to close out the order.
 The system must allow the user to provide feedback on service as well as menu items
via a form on the application
 The system shall store the users’ orders, the date of order and amounts for
consumption by the payroll system
 The system shall provide the payroll system with a way to retrieve the monthly orders
for an employee
 The system must generate the following reports:
o Most popular dishes
o Employees using the system
o Satisfaction of the employees based on feedback submitted.
o Sales for each day
o Total monthly earnings
o Order forecasting

11.3 Non-Functional Requirements 

 The canteen ordering system shall be a web-based application developed in Java.
 The system shall work on any company sanctioned browser.
 The system shall ensure that it can be accessed only by employees.  
 The system shall distinguish between authorized and non‐authorized users.
 The system shall be available for ordering between the 6:00 a.m. and 11:00 a.m.
 The system shall be light and render fast.
 The system shall be self‐explanatory and intuitive. It shall be able to be used by
employees without training.
 The canteen ordering system shall support a volume of 1500 employees.
 All monetary amounts shall be accurate to two decimal places.  
 The Canteen Ordering System shall interface with the Payroll System in order to retrieve
employee monthly order details to calculate order costs and deduct payments from
employee pay

13
12. Wireframes

12.1 Menu Wireframe

14
12.2 Cart Wireframe

15