TABLE OF CONTENTS

1) INTRODUCTON .............................................................................................................................................2
2) STAKEHOLDERS .............................................................................................................................................3
3) PROBLEM STATEMENT .................................................................................................................................5
4) OBJECTIVES OF THE NEW CANTEEN ORDERING SYSTEM (C.O.S). ................................................................5
5) AS-IS AND FUTURE PROCESS ........................................................................................................................6
6) SCOPE OF THE C.O.S USING USE CASE DIAGRAM.........................................................................................8
7) MAIN FEATURES ...........................................................................................................................................9
8) IN-SCOPE AND OUT-OF-SCOPE .....................................................................................................................9
9) ACTIVITY DIAGRAM ................................................................................................................................... 10
10) ENTITY RELATIONSHIP (ER) DIAGRAM................................................................................................... 11
11) BUSINESS REQUIREMENTS .................................................................................................................... 12
12) FUNCTIONAL & NONFUNCTIONAL REQUIREMENTS. ............................................................................ 12
13) WIREFRAMES ......................................................................................................................................... 13

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1) INTRODUCTON
Overview and Summary
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.
Management calculated that it took around 60 minutes for employees to go and come back from
lunch. Almost 30-35 minutes were wasted in waiting in a queue to collect their food and get a
table to sit and eat. However, the time spent eating was barely 10-15 minutes. The remaining 10
minutes were spent reaching and coming back from the canteen using the elevators. Employees
don’t always get their choice of food they want because the canteen runs out of certain items.
The canteen wastes a significant quantity of food by throwing away what is not purchased. Many
employees have requested a system that would permit a canteen user to order meals online, to
be delivered to their work location at a specified time and date.
BUSINESS ANALYSIS CORE CONCEPT

Need Need to develop a system for online canteen operation which will help employee
to order food online, will reduce employee wait time and will indirectly increase
employee efficiency and help with food availability, reduce wastage of food.
Change To move present offline/physical food ordering system to online food ordering
system
Solution To Develop an application this will help employee to order food before their lunch
time. This will in turn create a supportive room for increase in productivity and
decrease in wastage along with other benefits. Food will be prepared according to
order placed by employee and be delivered at their work location.
Context Current canteen process involves the entire employee taking their meals in their
lunch time from 12 to 1 pm. This causes rush at the canteen and canteen
operation get effected and causes the employees to spend up to 30
minutes waiting for their food. Additionally, due to the unforeseen demand of
the food items result in wastage of food from the canteen.
The new system is to be created using java script because it will be easy to maintain,
no drastic changes in program language for long time, compatibility with many
systems and cross platform usability.
Value The Canteen Ordering System will have a direct impact on three core factors
namely work time increase, reduction in wastage and employee satisfaction.
It aims on reducing the wait time of employee, availability of desired food, and
increased satisfaction for the employees. It also focuses on reduced food wastage
and cost saving for the organization.
Stakeholder External and internal stakeholders need to be involved. Internal stakeholders
include employees, business analyst, Project Manager, Developers, Operational
support, SME while external stakeholders entail suppliers, customers, sponsors,
and regulators.

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2) STAKEHOLDERS
Stakeholder Needs/ Wants
Management • To know which dishes are most popular.
• To know the list of employees using the system.
• Employee satisfaction, while using the system, through
feedback submitted.
• To know the daily and monthly financial reports
• Order forecasting with predictions for most ordered and least
ordered items with various breakdowns such as floor wise,
department wise which can be used for forecasting.
Canteen Manager • Should be able to view the orders placed by the employees.
• Be able to take an inventory of all the dishes ordered by
different users and get them cooked by the chef.
• The system should also give canteen manager floor wise list
of orders to plan deliveries.
• Ensure that once the order is confirmed and the user has
checked out, they cannot be able to cancel. Also, ensure
orders are placed by employees latest by 11 am after which,
the system not to allow the users to place orders for lunch
items.
Payroll system • Total number of dishes ordered by each employee for the
specified period.
• A list of employees with total Price of food items.
• Employee’s list of items ordered and price (date wise) which
gets appended with salary statement for employees to check
deduction.
• A list of employees with dates enrolling and leaving the
canteen ordering system.
Delivery Boy • He should have a list with floor wise orders. After food is
delivered, he should be able to checkbox the items on his list
and after delivering all the orders he should be able to close
the orders on the website.
Employee/Customer • Have access to an up-to-date menu for the day and be able
to eat food from a variety of cuisines.
• Select the lunch dishes they would like to eat and create an
order.
• To have options that allows an employee/ customer to order
and have the meal delivered to their desks or eat at the
canteen.
• Be able to select the lunch dishes they would like to eat and
create an order. Also, be able to edit the items they want to
order anytime before checking out
Menu Manager • Be able to create the menu and update it too.

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 List of the stakeholders and their role in realizing Canteen Ordering system (COS).

Stakeholder What they can do on the software created

Management • Check popular dishes.
• Know number of employees using the system.
• Understand employee’s satisfaction using feedback mechanism.
• Sales of each day, total monthly earnings, and order forecasting.
Canteen/ Menu • Create/Update menu on daily basis
Manager • View orders placed by employees, get it prepared by chefs and
ensuring proper delivery of the order.
Payroll • Maintaining employee’s database for the number of dishes ordered
Department with respect to their respective price to be deducted from employee’s
salary automatically.
Canteen Staff • They ensure realization of the said dishes as per the orders
(cooks)
Employees/ • Order food latest by 11am from updated menu (on daily basis) and
Customer choose preferred time/date for it to be delivered.
• Modify order before checking out.
• Provide feedback.
Operational • Provide operational support to employees / customer in case of any
support team issue while using the application.
Delivery Boy • To be able to close the order once food is delivered at employee’s desk.

Project Manager • Ensure successful implementation of solution by maintaining all

constraints, resources, budget, and time.
Implementation • Develop online web application for the employees to order food from
IT team Unilever canteen and ensuring that all 1500 employees can use
application smoothly.
Regulator • Ensure food is as per the health standards

Food Supplier • Provide logistical support to canteen management based on demand

Testers • Test the usability and convenience of the application to fix any errors if
identified
Sponsor • To sponsor budgets related activities and provide useful insights

Business analyst • Ensure proper collaboration between external and internal

stakeholders to implement successful solution effectively.

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3) PROBLEM STATEMENT

Unilever offices is spread across 12 floors with almost 1500 employees. They have 2 canteens to
cater for a maximum of 150 employees each at a time. Employees do take lunch break around 12
noon to 1pm which leads to a huge rush in canteen. Due to this rush, employees must wait in
queues, thus wasting almost 30-35 minutes waiting and take only 10-15 minutes for eating. This
shows that almost 50-60% time is wasted in wait time.

Employees also don’t always order the food of their choice and it results in wastage of food by
canteen and they have requested to create online food ordering system which permits them to
order food online and get it delivered at their work location in specified time and date or also
have the food taken at the canteen.

4) OBJECTIVES OF THE NEW CANTEEN ORDERING SYSTEM (C.O.S).

• Reducing the time taken by employees for having lunch by 50%.
• Increasing the cost efficiency of Canteen, the operating costs should get reduced by at least
15% in first year.
• Enhancing operating efficiency of Canteen resulting in reduced manpower.
• Making canteen a food efficient system with minimal wastage. At least 30% reduction in food
wastage in the first 6 months of going live.

Advantages of the C.O.S

The canteen Ordering system (COS) can bring about advantages to both the employees and the
canteen:
For Employees.

• A system would save considerable time to those employees who use the service.
• It would increase the chance of them getting the food items they prefer.
• This would improve both their quality of work life and their productivity.

For the Canteen

• The food wastage will be reduced.

• This will reduce the cost.

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5) AS-IS AND FUTURE PROCESS

Existing System
The current state canteen system can be illustrated as shown below.

Start Employees get into

canteen queue to
order food

Order and pay Yes Is dish

available?
Yes

No

Look for a table to

Order
sit
another dish

No Leave or back to
work

Wait for an empty

Table No
Available table

Yes

Eat meals, go back

to work Stop

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 Future State
The proposed system (COS) will be one that offers the following:

• User friendly interface and ease of choice of Menu

• Enrollment through Salary deduction acceptance
• Can order more than one or a variety and submit one or multiple orders
• Can view previous order details including total costs
• Offers choice of eating area, whether at workstation or Canteen.
• Enables cut off at selected time 11:00 and that management can control offers can be
made easily over the Portal offering employees an improved experience.
The future state canteen system can be illustrated as shown below:

Payroll Deduction
Start Management

Employee logs into the Payroll deduction Registration

website happens, and login gets created

Employee places and

Approves Yes confirms order and
Payroll delivery location
Deduction

Summarized order list sent

to cook
No

Employees can submit Orders ready for delivery

Will not be able to feedback
order

No Workstation Yes
Delivery

Orders served in canteen at

designated table and time Delivery boy delivers
and closes order

Stop

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 6) SCOPE OF THE C.O.S USING USE CASE DIAGRAM

Register for payroll Registered/ deregistered

deduction. Also act as users list for the payroll
login for website cycle
Employee/
Customer Payroll
processing
Search menu Summary of number of
orders & amount to be
deducted from employee

Select, edit, place order

Create, edit, update,

View previous order and delete menu
cost

Daily order summary for

Submit feedback cooking
Canteen
Manager
Release 1
Order Summary with delivery
details for planning delivery

Release 1

Floor wise delivery list

Ingredient consumption
Closing delivered orders report
Delivery Boy

Table booking
administration
Release 2
Download previous orders

Management
Booking a table in the
Various reports e.g., sales,
canteen revenue, users, feedback
summary, most likeable dishes
Release 2
Release 1

User administration Order Forecasting

including roles and control
permissions
Admin Release 2

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7) MAIN FEATURES
The Canteen Ordering System will have the following features:
• Order meals from the canteen menu to be delivered or in canteen at specified time.
• Create, view, modify, and delete meal menus.
• Register/deregister for payroll deduction – this is the pre-requisite for using the system.
Only employees registered for payroll deduction can order meals.
• Produce summarized order list for the day for canteen staff.
• Produce floor wise delivery details for planning deliveries by delivery boy.
• Booking for table space in canteen for 20-minute slots between 12 noon to 1pm for
employees who want to eat in canteen. To be implemented for 50% capacity initially. 50%
space to be left for employees bringing their own lunch.
• Produce ingredient lists for meals ordered.
• Provide system access through Intranet or Internet access for authorized
employees/canteen staff.

8) IN-SCOPE AND OUT-OF-SCOPE

In Scope

• Webpage shall capture food payroll registration, menu, order and feedback details.
• System shall support registered employee’s information done via payroll system.
• System shall allow registered employees to login via company credentials.
• System shall allow entry and maintenance of menus.
• System shall allow consolidation and delivery of orders
• System shall support inventory and wastage management.
• System shall have Reporting module for required reports mentioned as part of detailed
requirement.
• System shall have Payroll deduction information generation and maintenance.
• System shall capture Manpower utilization details.
• Application shall mark delivery post order delivery.
Out of Scope

• Choice of location Canteen / Workstation in release 2

• Registration module in Payroll system to enroll for the online food order facility.
• Online ordering system implementation at every location of Unilever Office in first
release.

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9) ACTIVITY DIAGRAM
Start

Press Begin Click on menu

Display order
window

Is the order No
final?

Order dish Order drink Order combo meal

Yes

Final order

Display complete
order

Stop

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10) ENTITY RELATIONSHIP (ER) DIAGRAM

Floor
ID Number

Name
Employee
Directory Employee

Designation

Employee
Procedure salary

Agreement
form for
Agreement Payroll System
canteen bill
Authorization

Order
Details

Order Delivery
Menu process
Request log

DIY Employee
Days Time Details
menu Special
Request

Kitchen Report Menu

preference
Resource
check

Chef
log Resource
usage

Order processing
time/ availability

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11) 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.

12) FUNCTIONAL & NONFUNCTIONAL REQUIREMENTS.

Functional requirements

• Users should be able to create accounts, logon and have password recovery.
• An administrator should be able to assign roles to a User, which reflects their position e.g.,
Canteen Manager, Delivery Boy, Management, User (Employee/Customer) and create
Incident management process.
• Salary deduction acceptance to act as login and employee uses his existing company
credentials to login. Employee ID and Workstation Details as login details.
• Roles should have access only to respective modules:
− Canteen Manager – Amend Menus, create a variety of lists of Orders including for
delivery boy.
− User – Select a menu and place an order. In addition, be able to provide feedback
on the order and view past orders, accept/deselect salary deduction option.
− Delivery Boy – View a list of orders as defined by the Canteen Manager. Update an
order to indicate delivered.
− Management – Generate reports, have the capacity to have them sent in email.
• Web Interface to be able to add/change/remove menus. This includes adding the price
for the menu.
• Inventory coming in to be recorded in the system and once order gets prepared the
inventory is shown as consumed. All the wastage also gets recorded and updated in the
system.
• Table management for 50% canteen tables for employees wanting to eat in the canteen.
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Nonfunctional requirements
System Requirements

• Employees should be forced to change their password every pre-determined period.

• Order Transactions or feedback should be traceable.
• The application should be low maintenance requiring minimal manual intervention.
• Can be used using Company authorized Browsers.
• Orders will be archived after a predefined period.
• System should be stable to take the load of 1500 logins and ordering.
• Webpage should be light so that rendering is fast for browsing and order placing.
Usability

• User friendly and self-explanatory user interface preferable with pictures

• Webpage should be available on Intranet as well as internet
• All employees can browse but only those who accept payroll deduction will be allowed to
order.
• All activities of current canteen system will stop on the day of Go Live of Web application

13) WIREFRAMES

Menu screen

Our Dishes

Meals Drinks SNACKS

Page 13 of 14
Homepage

CANTEEN ORDERING SYSTEM

HOMEPAGE

MENU LINK TO PAYROLL SYSTEM

PREVIOUS ORDERS CURRENT ORDER

ABOUT US FEEDBACK

Login page

CANTEEN ORDERING SYSTEM

LOGIN

Username

Password

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