ARTHUR MCNALLY ZHOU

CANTEEN ORDERING SYSTEM PROJECT

SUBMITTED TO

SIMPLILEARN FOR CBAP

Introductions

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. They had 2 canteens to cater to these 1500 employees. Each canteen could seat
around 150 employees at a time.
Most employees would prefer to take their lunch between 12 noon to 1 pm. This led to a huge
rush in the canteen during lunch hours resulting in employees wasting a lot of time waiting
for tables to be vacant.

Business Objective 1:
Reduce canteen food wastage by a minimum of 30% within 6 months following first release.
Scale: Value of food thrown away each month by examining the canteen inventory
• Previous - 25% wasted
• Must plan for: Less than 15%
Business Objective 2:
Reduce canteen operating costs by 15% within 12 months, following initial release.
Business Objective 3:
Increase average effective work time by 30 minutes per employee per day, within 3 months.
Business Objective 4:
By making the ordering process automated and by delivering the food to the user's
workstation, the canteen will be able to operate with lesser manpower.
Stakeholder Analysis

ACTOR What they can do on the software created

Employee/Cu ● I do not want to wait for long periods after my food has been
stomer ordered I need to quickly go back to the office.
● I prefer eating lunch in my office with my colleagues than in
the canteen. I would prefer the food to be delivered in the
office.

Canteen ● Reports on the most ordered and least ordered meal should be
Manager accessible to help with inventory management and avoid waste
● Online orders should indicate the type and quantity of food.

Delivery Staff ● The order slip should indicate the location of the employee and
time of delivery.

Payroll ● The total amount spent on food and the dates the food was
system ordered for a stated period of time.

● Total Bill should be accessible to employees at any time during

the specified period.

● Any orders made should automatically reflect in the system

Management ● A breakdown of the department or work floor’s type of food

and frequency of ordering

● Periodic financial reports

● A feedback loop of the system’s performance to track

employee satisfaction

● Daily sales reports

Problem Definition and Solution

CUSTOMER/ EMPLOYEE

➢ Considerable time delays during lunch

➢ The required variety of food is not always available
➢ Precious work time is lost in food queues
CANTEEN
➢ Inability to provide the required type of food
➢ Wastage of food
➢ Overwhelmed Canteen Stuff.

Solution: To develop a canteen ordering system which provides employees an option to eat
meals at their specified workstations.

Solution Components
The system will
▪ Register an account as a prerequisite for using the system. Agree on terms for example
automatic payroll deduction. Provides an option to deregister.
▪ Access to the system for all authorized staff.
▪ Create an order, add, edit, or delete.
▪ Provide an online Menu with a variety of meals

Advantages and Objectives

Advantages of the Canteen Ordering System:

● Employees: Saves time, more flexible, ease of payment and access to bills on an
ongoing basis.

● Canteen: Reduces the workload for staff, better inventory, and wastage reduction.

Objectives:

▪ To cut the operating costs by 15% within the first year.

▪ 30% reduction in food wastage in the first 6months.
▪ Reduce time taken by employees by 50%
▪ Automation will reduce the amount of workforce needed
Existing System

● Long queues during lunch time

● Order the food

● Sit and eat the food inside the canteen

● Go back to work.
Proposed System

● User friendly interface

● Can create, add, modify, and delete orders
● Keeps order history
● Has an option to eat at the canteen or in the office
● Linked to payroll system for deductions and option to agree with the terms
● Offers a wide variety of foods on the Menu
● Indicates any food that is not in stock
● Time sensitive. Cut off time for orders
● Offers a feedback loop to gauge employee satisfaction
Scope using use case diagram (UML)
Scope using context diagram

In Scope

● Registration of the system will be done using employee’s and company’s details.

● System will show available menus

● Online ordering system is only used by UK Unilever

● System shall allow maintenance and entry of menus

● Inventory management will be enhanced

● The system will be integrated with the payroll deduction

● The Canteen system shall produce periodic reports for management and canteen staff.
Out of Scope

➢ Registration manual for online ordering system

➢ Canteen location
➢ Implementation of the Canteen Ordering System
 Assumptions

➢ Sufficient number of employees will be interested in using the system

➢ The available infrastructure can support the system.
➢ Some of the Canteen staff will become food deliverers.

Activity Diagram for the System:

ER Diagram for the System:

Preconditions and Triggers: Example

• All employees have registered with the system.

• Bookings should be made before the cut of time.
• The system should be easy to use for the average employee.

Triggers

➢ Employee places an order and confirms

➢ Canteen manager gets access to the lists of meals
➢ Delivery section picks and delivers orders to respective departments

Business Requirements:

Business objective – 1:
Reduce canteen food wastage by a minimum of 30% within 6 months following first release.
Scale: Value of food thrown away each month by examining the canteen inventory
• Previous - 25% wasted
• Must plan for: Less than 15%
Business objective – 2:
Reduce canteen operating costs by 15% within 12 months, following initial release.
Business objective - 3:
Increase average effective work time by 30 minutes per employee per day, within 3 months
Business objective - 4:
By making the ordering process automated and by delivering the food to the user's
workstation, the canteen will be able to operate with lesser manpower.
Functional Requirements

FR1 Users should register and create their own log in requirements with well defined
roles of users. For example, Manager, Employee

FR2 Agreement of the payroll policies of salary deduction.

FR3 Employee Role should choose a meal on the Menu, place an order, and provide
some feedback

Delivery role views delivery list and deliver the meals to the appropriate place

Canteen Manager role Update the menu list

Management role to view financial reports and periodic reports. Analyse

feedback from employees

FR4 Integrated system that automatically updates the inventory when a purchase or
an order has been made

FR5 Management of percentages of deliveries and canteen sit ins

Non-functional Requirements

NFR1 The system has a capacity large enough to maintain good service to the 1500
Unilever employees

NFR2 The canteen ordering system should be available on the internet or the company
intranet for easy access.

NFR3 The system should have minimal maintenance

NFR4 The system should work efficiently and effectively with quick response time.

NFR5 The system should be scalable in case of any expansion in the future
System Requirement:
➢ The system will be light to enable speed
➢ The RAM will be big enough to meet the needs of the system
➢ The operating system should be either Windows XP or Mac OS both suitable for
Personal Computers and MacBook
Usability:
➢ The Interface is user friendly
➢ The system is error tolerant for easy editing and deleting.
➢ The interface needs to have pictures to make it more engaging and self-explanatory
➢ The entire system should be effective and efficient
Environments
Java will be used because of its minimal maintenance

WIREFRAME