Project

1 - Catering Industry
Ishaan Mehta





INDEX

• Introduction
• Task 1 - Identifying stakeholders – Create a list of stakeholders (as taught in Business Analysis
Planning and Monitoring Knowledge Area)
• Task 2- Identify the problem statement in this system.
• Task 3 - Identify objectives of the new Canteen Ordering System.
• Task 4 - Create as-is and future process map (using flowcharts). You can use any of the
popular tools in the market like Microsoft Visio, Lucid Chart, Creately, Pidoco, or Balsamiq
• Task 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.
• Task 6 - Write down the main features that need to be developed.
• Task 7 - Write the in-scope and out-of-scope items for this software.
• Task 8 - Draw an activity diagram for the system.
• Task 9 - Draw an ER diagram of the system.
• Task 10 - Write out the business requirements, both the functional and nonfunctional
requirements.
• Task 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. (Use the technique prototyping or wire
framing that is taught in the Training). You can use any of the wireframing tools like Microsoft
PowerPoint, Microsoft Word, Balsamiq, Sketch, Adobe XD, Adobe Illustrator, Figma, UXPin,
InVision Studio, InVision Freehand, or Moqups.

Introduction and Foundation

As an initial step to conducting Business Analysis, the Core Concept Model has been
created to fully understand the various aspects.

1. Need – The need is to move the canteen operations online with the help of a
Canteen Ordering system, so as to resolve employee concerns on wait times and
food availability, reduce wastage of food, reduce operating costs, and increase
employee efficiency.
2. Change – The change is to move from a traditional physical canteen operation to
an online, delivery based system.
3. Solution – The solution required is of an online canteen ordering system, that
will allow users to pre-order their meals, receive delivery of ordered items, and
have meal costs deducted from their salary through payroll.
4. Context – The context here is that the employees current canteen process
involves all of them seeking their meals within the 12-1pm window. This causes
a bottleneck for the canteen operations, and causes the employees to spend up to
30 minutes only waiting. Additionally, the unforeseen demand of the food items
result in a wastage of food from the canteen.
5. Value – The primary values that the new system aims to deliver benefits to
different stakeholders in different manners.
a. To the employee
i. Reduced wait times
ii. Availability of desired food item
iii. Reduced travel requirement
iv. Increased satisfaction and morale
b. To the Organization (or canteen)
i. Reduce wastage
ii. Advance notice to prepare ordered items
iii. Cost saving

Task 1 – Identifying Stakeholders

This activity is carried out by using the RACI Matrix, as illustrated below. The table
intends to convey the responsibility of each of the identified stakeholders.

Stakeholders Responsible Accountable Consulted Informed
Supplier R
Business Analyst R
Project Manager A
Canteen Manager R
Canteen Kitchen R
Employees I
Payroll Team R C
Delivery Team R C
Technology Team R
Senior Management I
Task 2 - Problem Definition and Solution

The problem here is with the current canteen ordering and operation process. The existing
workflow requires all the 1,500 employees of Unilever to have their lunch within the same 1 hour
window. In order to do this, they need to spend about 10 minutes travelling to and from the
canteen + 15 minutes ordering/collecting the food, and another 15-20 minutes waiting for a seat.
Due to this bottleneck, the employees are also not able to get what they desire and are faced with
items running out of stock by the time their turn arrives.
Additionally, the canteen has also been reporting a 25% wastage in food items due to non-
purchase each month.

To help understand the problem better and their various source categories, a fishbone diagram
is illustrated below.

Food and Menu Offline Ordering

Desired items not available Physical ordering at canteen

Wastage of food No foresight into desired items

Long waiting times,

unavailability of
desired food items,
wastage of food,
Seating capacity Ordering and seating time

Location of canteen Travel time to canteen

Canteen Characteristics Time Window

Task 3 - Advantages and Objectives of the solution

Advantages of the Canteen Ordering System:
● Reduction in food wastage

● Reduction in employee time wastage

● Reduction in costs

● Availability of desired food items for employees

Objectives of the Canteen Ordering System

● Reduce Food wastage by 30% from existing 25% to < 15%
● Increase average work time by 30 minutes per employee per day within 3 months
● Deliver food directly to employees and reduce canteen operating costs
● Reduce canteen operating costs by 15% within 12 months following initial release


Task 4 - Existing and Future System Process Map

Existing System
The existing system, data collected and understanding of wastage are depicted using the below
process flow.

Proposed System
The Future State system has been depicted using the below flow diagram;

Task 5 - Scope using use case diagram (UML)or Context Diagram

Illustrated below is a context diagram showing the interaction between various actors and
functionalities expected from the Canteen Ordering System.

Task 6 – Write down the main features to be developed

Listed below are the primary features that need to be developed within this solution system;

1. Employee registration
2. Login, only possible after registration
3. Menu to be displayed to the employees
4. Menu should be updateable by the Canteen Manager
5. Employees can order items to cart and continue browsing
6. Employees can confirm and place their order
7. Confirmed orders are collated and provided to the Canteen Manager and Chef
8. Ready orders to be alerted for delivery to the delivery team
9. Delivery team can mark order as delivered when done
10. Employees can submit feedback on menu items
11. Daily order reports are sent to payroll department with employee details
12. Monthly payroll deduction report is sent to payroll department with employee details
13. Employee to be displayed monthly consumed amount post login screen


Task 7 - In and Out of Scope

In Scope

● Registration
● Menu Screen
 ● Order Cart
● Order confirmation
● Monthly employee billing
● Daily total meal requirements
● Sales Report
● Consumption Report
● Wastage Report
● Feedback
● Delivery assigning
● Delivery Status

Out of Scope

● Raw material procurement

● Food out of stock

● Chef and Canteen cost management

Continued on next page…

Task 8 - Activity Diagram for the System:

The activity flow has been depicted using the Swimlane diagram below;

Task 9 - ER Diagram for the System:

Below ER diagram explains the relationships between the various entities and data sets

Task 10 -Business Requirements:

Functional Requirements
● Employee Registration

● Employee Login

● Menu to be updated before each day

● Order creation to be done within permitted window

● Preparation of total food quantity

● Delivery of food to individual employee

● Employee feedback to be collected

● Wastage to be reported and monitored

● Orders and monthly totals to be submitted to payroll for deduction

Nonfunctional Requirements
• System Requirement: Should be able to manage the required volume of 1500 employees
and multiple menu items
• Usability: Should be fast, reliable and easy to use
• Environments: Java Software to be used to build this

Task 11 – Wireframe or Mock Up Screens
Illustrated below are the mock up screens for the Menu Creation screen, Employee Login
screen and Menu viewing/ordering screen

A. Menu Creation Screen

B. Employee Login Screen


C. Menu Viewing/Ordering Screen