CANTEEN ORDERING SYSTEM

FOR UNILEVER
SIMPLILEARN PROJECT FOR CBAP

BY
ZUHI FARZANA
 TABLE OF CONTENT

S.NO: TOPIC PG.NO:

1 PROJECT OVERVIEW 2

2 AS-IN PROCESS MAP 3

3 FUTURE PROCESS MAP 4

4 CONTEXT DIAGRAM 5

5 MAIN FEATURES 5

6 IN SCOPE AND OUT OF SCOPE 6

7 ACTIVITY DIAGRAM 7

8 ER DIAGRAM 8

9 FUNCTIONAL AND NON-FUNCTIONAL REQUIREMENTS 8

10 WIREFRAMES 9

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 PROJECT OVERVIEW (BACCM)

Question 1. Identifying stakeholders – Create a list of stakeholders (as taught in Business Analysis Planning and Monitoring
Knowledge Area)

1) STAKEHOLDERS

Question 2. Identify the problem statement in this system.

2) NEED/PROBLEM STATEMENT
Being a MNC FMCG company of 1500 employees, in their two canteens of seating capacity of 150 each employee
could not manage in the rush hours as it leads to less choice of food, time wastage and food wastage and they
request for a system to solve the issue.

Question 3. Identify objectives of the new Canteen Ordering System.

3) VALUE/PROBLEM OBJECTIVE
 Reduce canteen food wastage by a minimum of 30% within 6 months following first release.
 Reduce canteen operating costs by 15% within 12 months, following initial release.
 Increase average effective work time by 30 minutes per employee per day, within 3 months.

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  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.
 Reducing food wastage from 25% to at least 15% per month

4) CHANGE
An online meal ordering system that would enable employees to order their meal of choice at specified date and
time to their work location.

5) SOLUTION
Creating a user-friendly app or a website where employees can choose their meal in desired time and date with a
payment option of monthly deduction from their salary.

6) CONTEXT
Two canteens with seating capacity of 150 each for 1500 employees during the lunch hour which is the peak hour
are insufficient as it takes approx. 1 hour for employees to finish their lunch and the canteen also run out of certain
dishes.

Question 4. Create as-is and future process map (using flowcharts).

AS-IS PROCESS MAP

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FUTURE PROCESS MAP

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Question 5. As a Business Analyst working on this project, find out the scope of the Canteen Ordering System. To find the
scope you can use the case diagram (UML) or context diagram for the same.

CONTEXT DIAGRAM

Question 6. Write down the main features that need to be developed.

MAIN FEATURES THAT NEED TO BE DEVELOPED

1. A user-friendly web page for the canteen ordering system with up-to-date menu along with the prices.
2. A system that closes the lunch order before 11 am so that the chef has sufficient time to prepare the order.
3. An access to the menu manager to create and edit the menu.
4. An edit option for the users to alter their cart before checkout.
5. An access to the canteen manager to view the order and request for cooking and delivering to the employee’s
workstation.
6. An access to the meal deliverer to deliver and close the online customer order.
7. A link for the customers to submit their feedback. 
8. A payroll system with enrolled employees to deduct the payment in employee’s monthly salary.
9. Automated reports on most popular dishes, number of employees using the system, rating from the employees,
monthly earnings, order forecasting and sales to the management.

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Question 7. Write the in-scope and out-of-scope items for this software.

IN SCOPE AND OUT OF SCOPE

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Question 8. Draw an activity diagram for the system.

ACTIVITY DIAGRAM

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Question 9. Draw an ER diagram of the system.

ER DIAGRAM

Question 10. Write out the business requirements, both the functional and non-functional requirements.

Functional Requirements:
 A web page of the Canteen Ordering System with an up-to-date menu of dishes along with its prices.
 A system that does not allow users to place orders for lunch items after 11 am.
 System should allow to edit the items users want to order any time before checking out. Once the order is
confirmed and the user has checked out, the system should not provide an option to edit or cancel the order.
 The system should permit canteen manager also known as order processor to view the orders placed by the
employees.
 This canteen manager should be able to request a delivery to the employees’ workstation. After delivering the
lunch, this delivery boy should be able to close the online customer order.
 If a customer does not like any food item or is not happy with the delivery system by the canteen, they should be
able to submit feedback.
 The employees should be able to enrol for salary payment deduction.
 At the end of the month the payroll system should be able to calculate the total number of dishes ordered by each
employee.

Non-Functional Requirements:
 Scalability & Performance: Scalable for 1500 employees at a time
 Availability: System light and fast
 Usability: User friendly and self-explanatory
 Maintainability: Software in Java

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Question 11. Draw wireframes or mock screens for any two of the features namely Menu Creation and any other feature as
deemed fit by the student.

A] MENU PAGE WIREFRAM

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B] REGISTERATION PAGE WIREFRAME

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