Question # 02: [20 Marks]
a) A waiter takes an order at a table, and then enters it online via one of the six terminals located
in the restaurant dining room. The order is routed to a printer in the appropriate preparation
area: the cold item printer if it is a salad, the hot-item printer if it is a hot sandwich or the bar
printer if it is a drink. A customer‘s meal check-listing (bill) the items ordered and the
respective prices are automatically generated. This ordering system eliminates the old threecarbon-copy guest check system as well as any problems caused by a waiter‘s handwriting.
When the kitchen runs out of a food item, the cooks send out an out of stock message, which
will be displayed on the dining room terminals when waiters try to order that item. This gives
the waiters faster feedback, enabling them to give better service to the customers. Other system
features aid management in the planning and control of their restaurant business. The system
provides up-to-the-minute information on the food items ordered and breaks out percentages
showing sales of each item versus total sales. This helps management plan menus according to
customer’s tastes. The system also compares the weekly sales totals versus food costs, allowing
planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the
void are keyed in. This may help later in management decisions, especially if the voids
consistently related to food or service. Acceptance of the system by the users is exceptionally
high since the waiters and waitresses were involved in the selection and design process. All
potential users were asked to give their impressions and ideas about the various systems
available before one was chosen.
I. In the light of the system, describe the decisions to be made in the area of strategic
planning, managerial control and operational control? What information would you
require to make such decisions?
II. What would make the system a more complete MIS rather than just doing
transaction processing?
III. Explain the probable effects that making the system more formal would have on the
customers and the management.s
b) Suppose you are working as a head of HR in a well reputed firm in the pakistan's market, which
have around 20 thousand plus employees working. As a head you analyzed currently we are
using the legacy system in the HR premises. In order to increase HR department productivity
in future, you have decided to revamp the HRMS, in which you will be adopting the best
practise and processes to effectively deal with your company human resources.
For the development of HRMS, which process development methodology will you be prefer?
Agile or Waterfall.
Analyse and discuss the postive and negative impacts of both methodologies in the
development of HRMS.
c) Skydive Chicago (www.SkydiveChicago.com) is one of the premier skydiving resorts in the
United States, serving skydivers ranging in skills from first-time jumpers to internationally
competitive freefly teams. Each student in Skydive Chicago’s training program makes a series
of progressive training jumps under the direct supervision of a United States Parachute
Association–rated jumpmaster. The training program gears each jump in the series toward
teaching one or two new skills. Jumpmasters video their students’ jumps. Students use the
feedback these videos provide to identify mistakes. They often copy their videos onto a
personal tape for future reference. can any 1 solve this case study.
Answers
Answer:
In the light of the system, describe the decisions to be made in the area of strategic
planning, managerial control and operational control? What information would you
require to make such decisions?
Answer:
Solution of Management Information System in Restaurant Case Study:
1. A management information system (MIS) is an organized combination of people, hardware, communication networks and data sources that collects, transforms and distributes information in an organization. An MIS helps decision making by providing timely, relevant and accurate information to managers. The physical components of an MIS include hardware, software, database, personnel and procedures.
Explanation:
There are 3 areas in the organization. They are strategic, managerial and operational control.
Strategic decisions are characterized by uncertainty. The decisions to be made in the area of strategic planning are future oriented and relate directly to planning activity. Here basically planning for future that is budgets, target markets, policies, objectives etc. is done.
Advantages of an online computer system:
Eliminates carbon copies
Waiters’ handwriting issues
Out-of-stock message
Faster feedback, helps waiters to service the customers
Advantages to management:
Sales figures and percentages item-wise
Helps in planning the menu
Cost accounting details
2. If the management provides sufficient incentive for efficiency and results to their customers, it would make the system a more complete MIS and so the MIS should support this culture by providing such information which will aid the promotion of efficiency in the management services and operational system. It is also necessary to study the keys to successful Executive Information System (EIS) development and operation.
3.The management system should be an open system and MIS should be so designed that it highlights the critical business, operational, technological and environmental changes to the concerned level in the
management, so that the action can be taken to correct the situation.
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