Canteen Ordering

System

BUSINESS ANALYSIS DOCUMENT

Online Canteen Ordering System

1. Identifying stakeholder
Create a list of stakeholders (as taught in Business Analysis Planning and Monitoring
knowledge Area)

Stakeholder List:

Actor / Role Responsibilities Influence Interest Key Engagement Strategy

CXOs Unilever Monitor initiative High Low Ensure satisfaction. Project
status reporting for key
milestones.
Unilever Management Sponsor for the project. High Medium Work closely. Gather
Interested in the benefit Stakeholder requirements
realized from the and keep informed regularly
project on the progress.
Canteen Manager - 1 Users of the online Medium High Involve in requirement
ordering system gathering,
keep informed regularly on
the progress.
May include for sprint
reviews and UAT
Canteen Manager - 2 Users of the online Medium High Involve in requirement
ordering system gathering,
keep informed regularly on
the progress.
May include for sprint
reviews and UAT
Employee Medium High Involve in requirement
Representative gathering,
keep informed regularly on
the progress.
May include for sprint
reviews and UAT
Employees of UK office End users of the online Low Medium Inform when closer to
ordering system deployment
Delivery services Low Low Inform when closer to
representative deployment
Implementation Medium High Active engagement
Manager throughout the project
Domain SME Medium High Active engagement in
requirement gathering
sessions, Include for sprint
reviews and UAT
Implementation SME Medium High Active engagement
throughout the project
 Developers Low High Active engagement
throughout the project
Test Manager Low High Active engagement
throughout the project
Test Analyst Low High Active engagement
throughout the project

RACI Matrix:

Canteen Ordering
System - Stakeholder List.xlsx

RACI for key deliverables is in the attached.

2. Identify the problem statement in this system.

Problem:
Having lunch at the Unilever office canteen was a long and slow process.

Root cause analysis of the problem was done to identify the key concerns and the factors which
contributed to it.

Fish-bone Diagram
  Unilever UK Office, with a staff strength of 1500 has only 2 canteens each can
accommodate only 150 people at a time.
 Employees would end up wasting time in waiting in the queue for their turn to order and
to pick a seat to eat.
 Employees would not get the food they want, and they could know about it only after
waiting in line
 Canteen could not service all employees efficiently.
 There would be good amount of food wasted.

3. Identify objectives of the new Canteen Ordering System.

Advantages of Online Ordering system
 An online ordering app could serve to the benefit of the employer, employee and the
canteen staff.
 Employees need not waste time waiting in line and can get their order delivered to their
workstation.
 Employees can utilize the wait time efficiently as they need not go to the canteen and
wait.
 An order could be placed beforehand so the staff can plan to prepare the right quantity,
increase food availability and minimise food wastage.
 Employees need not waste time waiting in line and can get their order delivered to their
workstation.
 Employees can have real time access to the menu and can choose wisely.

Objectives:
The new canteen ordering system will save time for the employees and improve the efficiency of
running and managing the canteen.

1. Reduce the Canteen Food Wastage by a minimum of 30% within 6 months from following
the release of the new online ordering system
Scale: Value of Food thrown away each month by examining the canteen inventory system
• Previous wastage: 25%
• Must Plan for: 15%
2. Reduce the canteen operating system by 15% within a period of 12 months, following the
initial release of the new system.
3. Increase average effective work time by 30 minutes per employee, per day, within 3 months.
4. Making an ordering system for the canteen an automated process, delivers food at
workstations for employees, the canteen will be able to operate with lesser manpower.

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

As-is process

To-be process

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.
Scope modelling techniques:
Context Diagram:

Use-case Diagram:
Create a use case diagram including all the actors and processes for an end to end process of the
system.
Employee use case
6. Write down the main features that need to be developed.
Functional De-composition Diagram:

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

In Scope
● Mention the name of features and what they are used for.
Out of Scope
● What are the facilities or features—for both patron and the canteen—the are out of scope or
cannot be implemented now.

In Scope:
- Web based application for ordering food from the canteen and delivery to employee’s desk
- Login feature: Allows Employees, Canteen management, Delivery agents to login to the
system
- Registration feature: Allows employees to enrol for automatic payment deductions from
their salary account. This links catering order system with the HR/Payroll system.
- Menu Management feature: Allows canteen manager to create and edit menu items and
their prices.
- Ordering feature: Allows employees to view menu and place order on selected items and
track orders until they are delivered to their workstations
- Payment Deduction feature: Shares the order information to the payroll system for
automatic deductions
- Feedback feature: Allows employees to provide feedback on orders
- Reporting feature: Allows Unilever management and canteen management to view reports
to gain insights on the performance of the new application
- The application features apply to employees of Unilever UK office and caters to both the
canteens in the campus.

Out of Scope:
- Catering to people who have not ordered prior to 11 am cut-off
- Catering to visitors and canteen staff and delivery service staff
- Re-fund or cancellation of orders
- Employees who are unable to link to their payroll system

8. Draw an activity diagram for the system.

Preconditions and Triggers: Example

 What user/manager should be able to do in a step?

 What are the triggers?
 What is the basic flow?
 What are the data elements?
 In case of errors, what happens?

Order and delivery activity diagram

Activity Diagram
Updated.jpg

9. Draw an ER diagram of the system.

Create an ER Diagram for the system you have designed.

Entity Relationship Diagram:

10. Write out the business requirements, both the functional and
nonfunctional requirements.
Business Requirements:

Business Objective 1: Reduce canteen food wastage by a minimum of 30% within 6 months
following the 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 the
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 and Non-functional requirements:

Canteen%20Order%
20System%20-%20Requirements.xlsx
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.

Wireframe: Login page mock-up

Wireframe: Menu page mock-up