Canteen Ordering System for Unilever

Simplilearn Project for CBAP

Project by- Prasad Bhosale

1|Page
 INDEX
Sr.No Title Pg No.
1. Introduction 3-3
2. Identifying stakeholders 4-5
3. Problem statement in this system 5-6
4. Objectives of Canteen Ordering System. 7-7
5. Create as-is and future process map 8-9
6. Context Diagram for Canteen ordering System 10-10
7. Features that need to be developed 11-11
8. scope of the Canteen Ordering System 12-12
9. Activity Diagram for the system. 13-13
10. ER diagram of the system. 14-14
11. The functional and non-functional Business 15-15
requirements
12. Wireframe for the canteen order system 16-16

2|Page
 Introduction
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.

 Advantages of the Canteen Ordering System:

 Save considerable time.
 Getting preferable food items.
 Improve quality of work life and their productivity.
 The food wastage will be reduced.
 This will reduce the cost.

3|Page
  Task 1 - Identifying stakeholders – Create a list of
stakeholders (as taught in Business Analysis Planning
and Monitoring Knowledge Area)
Stakeholders Descriptions

Internal Stakeholders
 The Unilever employees can order there food on
their workstation.
Employee/ Guest  The Food at minimum cost and payment will be
deducted from the employee's salary.
 Get Food before your Time as per ordered.

 Canteen Manager Responsible for Menu Updating

given by Menu Manager
Canteen Manager
 Responsible for Manage Traffic on Site and
Canteen

 Responsible for Mapping amount of ordered by

Payroll/HR Manager employees to their salary.
 Also Allocate amount to canteen Management.

 Is accountable for the completion of the canteen

Project manager online ordering project.
 He makes sure other key stakeholders are working
towards the completion of the project

Operational Support  Technical Support

 This is Subject matter experts who well known

Implementation SME
knowledge about canteen.

External Stakeholders

 Supplier will Supply Raw Material

Supplier
 Provide manpower

Menu Manager  Responsible for Arrange Menu as per stock

4|Page
  Menu will be shared with Canteen Manager

 Manage all kitchen orders

Service Manager
 Responsible for timely order on Desk.

 Government Food and Quality Department was

Regulator
regulator.

 Task 2 - Identify the problem statement in this system.

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.

 Canteen food wastage by a minimum of 30% within 6 months

following first release.
 Wastage of Food- 25% wasted
 Operating costs
 Increase average effective work time by 30 minutes 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.

5|Page
 Fish bone diagram

6|Page
  Task 3 - Identify objectives of the new Canteen Ordering
System.
 Advantages of the Canteen Ordering System:

 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.
 The food wastage will be reduced.
 This will reduce the cost.

OBJECTIVES:

1. Reduce canteen wastage by 30% within 6 months following first

release
2. Value of food thrown away each month by examining the canteen
inventory (Previous - 25% wasted / Must plan for: Less than 15%)
3. Reduce operating cost by 15% -Time Spam - 12 months
4. Increase average effective work time by 30 minutes within 3
Month
5. 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.

7|Page
Task 4 - Create as-is and future process map

 As-is /Current State Diagram

8|Page
 Future State Diagram:-

9|Page
 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.

10 | P a g e
 Task 6 – Main Features of New Ordering System.

1. Application must be Mobile and Web Based.

2. Admin have access of Create, Modify & Delete users.
3. Must be Auto Timeline Based-(Options hidden post 11
AM)
4. Scalability and traffic on Site must be maintained
5. Canteen Manager has access of Menu Changing.
6. Order placed and track from Application.
7. Orders auto Priorities and waiting shows in option.
8. Feedback Option auto on once get Delivery
9. Order Manager must be Manage and Assign received
10.User can initiate ticket for Issue raised in App.

11 | P a g e
 Task 7 - Write the in-scope and out-of-scope items for
this software.

 In Scope for Software

1. HR Database _ Create ID
2. Employee Login/Registration
3. Canteen Manager Access
4. Menu Updating
5. Select/Choice Menu
6. Order sent checkout
7. Order Timeline (11 Am)
8. Delivery Service and tracking
9. Payment Sent to Payroll team for updating
10.Food delivered to workstation
11.Access via application and website
12.Take Reports(Raw material Orders, Payments,& Wastage)
13.Feedback Post Order Delivery

 Out Scope for Software:-

1. Canteen Staff Recruiter
2. Raw Material Supplier
3. Food Stock Notification.
4. Canteen Staff Accounting
5. Cancellation Order Management.

12 | P a g e
 Task 8 - Draw an activity diagram for the system.

13 | P a g e
 TASK 9- ER Diagram for the System:

14 | P a g e
 Task 10 - Write out the business requirements

 Business Requirement:-

1. Reduce canteen food wastage by 30% within 6 months

2. Reduce canteen operating costs by 15% within 12 months
3. Increase average work Efficiency time by 30 minutes/Day
4. Make Automated and Delivered food on workstation

 Functional Requirement:-

1. Employee Login or Registration

2. Menu Daily Updating
3. Order Time Limit Closure
4. Modify Order before Placing.
5. Track & Delivered at workstation
6. Feedback post delivered
7. Report Generation
8. Order and Bill details sent to Payroll.

 Non Functional Requirement:-

1. Scalability of 1500 Employee

2. Faster System and Service
3. User Friendly
4. System Maintenance

15 | P a g e
Task 11:- Wireframe for the canteen order system

16 | P a g e