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Hoosier Burger - Case

Hoosier Burger, founded by Bob and Thelma Mellankamp in the 1970s, is facing challenges with its paper-based inventory and customer ordering systems, leading to frequent errors. Bob is considering hiring a consultant to explore alternatives for improving their operations, including the potential purchase of a computer system. The restaurant currently relies on manual processes for tracking inventory and managing orders, which limits their ability to access important sales and forecasting information.

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joycewhitney001
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5 views1 page

Hoosier Burger - Case

Hoosier Burger, founded by Bob and Thelma Mellankamp in the 1970s, is facing challenges with its paper-based inventory and customer ordering systems, leading to frequent errors. Bob is considering hiring a consultant to explore alternatives for improving their operations, including the potential purchase of a computer system. The restaurant currently relies on manual processes for tracking inventory and managing orders, which limits their ability to access important sales and forecasting information.

Uploaded by

joycewhitney001
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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Hoosier Burger

As college students in the 1970s, Bob and Thelma Mellankamp often dreamed of starting their
own business. While on their way to an economics class, Bob and Thelma drove by Myrtle’s
Family Restaurant and noticed a “for sale” sign in the window. Bob and Thelma quickly made
arrangements to purchase the business, and Hoosier Burger Restaurant was born. The restaurant
is moderately sized, consisting of a kitchen, dining room, counter, storage area, and office.
Currently, all paperwork is done by hand. 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, are ordered and delivered as needed.
Bob Mellankamp receives deliveries at the restaurant’s back door and then updates a stock log
form. The stock log form helps Bob 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 reviews these
order 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 systems. 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.

Questions
 Apply the SDLC approach to Hoosier Burger.
 Using the Hoosier Burger scenario, identify an example of each system characteristic.
 Decompose Hoosier Burger into its major subsystems.
 Briefly summarize the approaches to systems development discussed last class. Which
approach do you do you feel should be used by Hoosier Burger?

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