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    Cc105 Case Study

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    Dummdz Sreen
    The document describes a restaurant management information system (MIS) that takes orders electronically. Waiters enter orders into terminals which route the orders to the appropriate kitchen printers. The system automatically generates customer bills and alerts waiters when items are out of stock. Management can use the system to analyze sales data, food costs, and reasons for voided orders to aid in planning and control. Users were involved in selecting the system, which has led to exceptionally high acceptance.

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    Cc105 Case Study

    Uploaded by

    Dummdz Sreen
    40 views3 pages
    The document describes a restaurant management information system (MIS) that takes orders electronically. Waiters enter orders into terminals which route the orders to the appropriate kitchen printers. The system automatically generates customer bills and alerts waiters when items are out of stock. Management can use the system to analyze sales data, food costs, and reasons for voided orders to aid in planning and control. Users were involved in selecting the system, which has led to exceptionally high acceptance.

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    The document describes a restaurant management information system (MIS) that takes orders electronically. Waiters enter orders into terminals which route the orders to the appropriate kitchen printers. The system automatically generates customer bills and alerts waiters when items are out of stock. Management can use the system to analyze sales data, food costs, and reasons for voided orders to aid in planning and control. Users were involved in selecting the system, which has led to exceptionally high acceptance.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    40 views3 pages

    Cc105 Case Study

    Uploaded by

    Dummdz Sreen
    The document describes a restaurant management information system (MIS) that takes orders electronically. Waiters enter orders into terminals which route the orders to the appropriate kitchen printers. The system automatically generates customer bills and alerts waiters when items are out of stock. Management can use the system to analyze sales data, food costs, and reasons for voided orders to aid in planning and control. Users were involved in selecting the system, which has led to exceptionally high acceptance.

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    | I CAN DO IT : PT01 CASE STUDY

    CASE STUDY ON MIS: INFORMATION SYSTEM IN RESTAURANT.

    Case Summary:

    A waiter takes an order at a table, and then enters it online via 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 item printer if it is a salad, the hot-item printer if it is a hot
    sandwich or the bar printer if it is 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. This 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 planning 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 Management Information System
    (MIS) rather than just doing transaction processing?
    3. Explain the probable effects that making the system more formal would have on
    the customers and the management.
    2

    ag e

    Rubrics:
    1 2 3 4
    Beginning Developing Proficient Advance

    Organization The Information is Information is Information is


    information organized, organized with very organized
    appears to be but well- with
    disorganized. paragraphs constructed well-
    are not well paragraphs. constructed
    constructed. paragraphs
    and
    subheadings.

    Amount One or more All topics are All topics are All topics are
    of topics were addressed, addressed and addressed and
    Informati not and most most questions all questions
    on addressed. questions answered with answered with
    answered with at least 2 at least 2
    1 sentence sentences sentences
    about each. about each. about each.

    Quality of Information has Information Information Information


    Information little or nothing clearly relates clearly relates clearly relates to
    to do with the to the main to the main the main topic. It
    main topic. topic. No topic. It includes several
    details provides 1-2 supporting
    and/or supporting details and/or
    examples are details and/or examples.
    given. examples.
    Mechanics Many A few Almost no No
    grammatical, grammatical grammatical, grammatical,
    spelling, or spelling, or spelling or spelling or
    punctuation errors. punctuation punctuation punctuation errors.
    errors. errors.

    Constructio Paragraphing Paragraphs Most All paragraphs


    n structure was included paragraphs include
    not clear and related include introductory
    sentences were information introductory sentence,
    but were sentence, explanations or
    not typically
    explanations or details, and
    related within typically
    details, and concluding
    the not
    concluding sentence.
    paragraphs. constructed
    sentence.
    well.

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