Scribd
Upload
18 views9 pages

Chapter 3

The document describes the proposed inventory management system for a supermarket. It discusses the functional and non-functional requirements, including allowing users to track inventory levels, place orders, and restrict access with authentication. It also covers the hardware and software needs, business rules like updating inventory daily, and a use case model with actors like the manager, users, cashiers and vendors.

Uploaded by

Wiki Ethiopia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
18 views9 pages

Chapter 3

The document describes the proposed inventory management system for a supermarket. It discusses the functional and non-functional requirements, including allowing users to track inventory levels, place orders, and restrict access with authentication. It also covers the hardware and software needs, business rules like updating inventory daily, and a use case model with actors like the manager, users, cashiers and vendors.

Uploaded by

Wiki Ethiopia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 9

CHAPTER THREE

3.1 Overview of Proposed System


• The basis of inventory control is keeping a record of stock that comes
into the store and stock that leaves the store
• Inventory that is kept in the supermarket warehouse, on the floor and
in other areas of the store needs to be taken into account
3.2 Requirement Determination
3.2.1 Functional Requirement
• The functions for inventory management should allow the user to
know which ingredients in the inventory are below their threshold
levels and need attention
• The system must include functions that will allow the user to add a
recipe, ingredient, vendor to the database
• The system must allow the user to create orders for the ingredients
that are below threshold
• The system must have a password protected access system such that
only people with authenticated credential are allowed to access the
function of the system
3.2.2 Non-Functional Requirements
Usability:
• The system must be easy to use by both managers and cashier such
that they do not need to read an extensive amount of manuals
• The system must be quickly accessible by both managers and cashier
Reliability:
• The System must give accurate inventory status to the user
continuously
Scalability:
• The system should be able to handle an increasing number of
products, customers, and transactions without any performance
issues
Security:
•The system should protect sensitive information such as customer and
employee data and prevent unauthorized access.
Performance:
•The system must not lag, because the workers using it don’t have down-time to wait for it
to complete an action
•All the functions of the system must be available to the user every time the system is
turned on
Accessibility:
•The system should be compatible with different devices and accessible to users
Supportability
•The software is designed such that it works even on systems having the minimum
configuration
•The system is adaptable even if additional plugins or modules are added at a later point
3.2.3 System Requirements
• The hardware requirement that we use for developing this project are:
Hardware Requirements
PC 3
Processor Intel core i3 or higher
Memory (RAM) 4GB higher
Storage 500GB hard disk or 256GB SSD

• The software requirement that we use for developing this project are:

Software Requirements
Operating system Windows 10 or higher and MacOS 10.13 or
higher
System development tools Visual paradigm and Visual studio
Web programming languages PHP, CSS, JS, HTML
Database PHP MyAdmin, MySQL
Web server Xampp server 3.3
3.3 Supplementary Specification
3.3.1 Business Rule
• BR1: KNOW YOUR START: One of the first rules of managing an
inventory system is that the business owner must identify the amount
of individual products in the inventory
• BR2: update daily: The inventory amounts will update each time a
specific product is sold
• BR3: proper communication: Communication is important, especially
if more than one employee has access to the inventory
3.3.2 Constraints
• Limited shelf space: Supermarkets have limited shelf space which
means that they have to be strategic about what products they stock
and how much of each product they stock
• Seasonal demand: Supermarkets must be aware of changes in
seasonal demands, and adjust their inventory levels accordingly and
in advance.
• Expiration dates: Supermarkets have to manage expiration dates for
perishable products such as dairy products and meats
• Product variety: Supermarkets have to manage a wide variety of
products which can make it difficult to keep track of inventory levels
3.4 System Model
3.4.1 System Use case Model
• Its purpose is to present a graphical overview of the functionality provided by a system in
terms of actors and their goals
• The main purpose of a use case diagram is to show what system functions are performed
for which actors

3.4.1.1 Identification of Actors


• Manager: The manager controls the whole thing in the system
• User: The systems user is manage products, manage customers, manage purchasing and
sales
• Cashier: create Bills, view barcode details, print receipt
• Vendor: proved products to the supermarket

You might also like