Professional Documents
Culture Documents
2-State of The Project
2-State of The Project
2-State of The Project
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Student:
Company name
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Online Ordering: An option for customers to place orders for pickup or delivery through
a website or mobile app.
Supplier Management: Keeping track of suppliers and orders for ingredients and other
restaurant supplies.
Reservation Confirmation: The process of notifying customers about the status of their
reservation, either through email, SMS, or phone.
Guest Count: Recording the number of guests in a reservation or at a table for planning
purposes.
Waste Management: Tracking and managing food and material waste to minimize
losses.
III. Description of users/forms and related entities (conceptual
modeling)
1. Users:
Owner: Responsible for system maintenance and user management. They have the
highest level of access and can create, modify, or delete user accounts and roles.
Manager: Oversee restaurant operations. They have access to all system features,
including staff management, inventory control, financial reports, and customer
feedback analysis.
Staff: restaurant staff is responsible for taking orders, serving food, and assisting
customers. They use the system to input orders, check table availability, and view
customer preferences.
2. Forms (Interface)
Menu Interface: allows users to view the restaurant's menu, including dishes,
descriptions, prices, and availability.
User Management Form: Owner can add, edit, or remove staff or manager
members, assign roles, and manage user accounts, including login credentials.
Billing and Invoicing Form: Staffs and managers can generate bills for
customers, add items, calculate taxes, apply discounts, and process payments.
Reports and Analytics Dashboard: Managers and administrators can access this
interface to generate various statistical reports, such as sales trends, customer
demographics, and inventory usage.
Feedback and Review Submission Form: Customers can provide feedback and
leave reviews about their dining experience, which can be used for quality
improvement.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
3. Related Entities
Menu Items: Entities representing individual dishes or drinks on the restaurant's
menu, including attributes like name, description, price, and category.
Orders: Entities representing customer food and drink orders, including order date,
items ordered, customization details, and order status.
Users: Entities representing restaurant employees, including their names, roles,
contact information, and login credentials.
Inventory Items: Entities representing ingredients and supplies in the restaurant's
inventory, including name, quantity, supplier, and expiration date.
Bills/Invoices: Entities representing customer bills or invoices, including details of
items ordered, taxes, discounts, and payment status.
Feedback and Reviews: Entities representing customer feedback and reviews,
including comments, ratings, and timestamps.
4. Conceptual Model
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
V. Requirements (functional)
1. Menu Management
1.1 Dynamic Menu Management
Description Allow the restaurant to manage and update their daily menu,
including adding, editing, or deleting dishes, both à la carte
and combo.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Acceptance criteria Restaurant staff can add, edit, or delete individual dishes and
combos.
Restaurant owner can add, edit, and delete a food
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
User value Improves the overall dining experience by ensuring orders are
processed accurately and promptly.
Assumptions Staff and managers will use the system to manage orders
Acceptance criteria Restaurant staff can create, modify, and cancel orders. Order
status is updated in real-time and accessible to serving staff
and managers.
Assumptions Staff will use the system to assign and track table status.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Acceptance criteria Staff can assign customers to available tables, mark tables as
occupied, and track table status, all through the system.
2.3. Reporting and Analytics
User value Empowers restaurant owners with valuable data for strategic
planning and operational enhancements.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Acceptance criteria Customers can view their bills, add optional tips, and make
secure online payments through the system.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
(handled separately).
Acceptance criteria Customers can choose from multiple payment methods, and
the selected method is recorded within the order.
Assumptions Transfer order images can be uploaded and stored for each
transaction.
Acceptance criteria The system tracks payment statuses for invoices, and transfer
order images can be uploaded and stored for easy
verification.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Acceptance criteria Customers can access support channels, submit feedback, and
receive timely responses.
6. Employee Management
6.1 Employee Personal Information Management
Acceptance criteria Customers can access support channels, submit feedback, and
receive timely responses.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Acceptance criteria Salaries are calculated accurately, and the system monitors
leave days, issuing warnings when leave limits are exceeded.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Acceptance criteria The system accurately records and calculates employee work
hours, tracks breaks, and provides a clear overview of
attendance records. It issues warnings when predefined leave
limits are exceeded, aiding in policy adherence.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
Acceptance criteria Users can create, edit, and deactivate discount codes. The
system enforces minimum and maximum discount limits.
Performance Response Time: The system should have low latency and
respond to user actions quickly, with most operations
completing within 2 seconds.
Scalability: The system should be able to handle a scalable
number of users and transactions, especially during peak
hours and special events.
Security Data Security: Ensure that customer and business data are
securely stored and transmitted, with encryption mechanisms
in place.
Access Control: Implement role-based access control
(RBAC) to restrict access to certain functionalities based on
user roles and permissions.
Authentication: Use secure authentication mechanisms, such
as OAuth or JWT, to verify the identity of users.
Payment Security: Ensure that payment processing complies
with industry-standard security practices and regulations.
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Cheese Bistro – Restaurant Management Version: 1.0
Statement of the project Date: 06/10/2003
User Experience (UX) Usability: The user interface should be intuitive and user-
friendly, catering to both tech-savvy and non-tech-savvy
users.
Accessibility: Ensure that the system is accessible to users
with disabilities, following accessibility guidelines (e.g.,
WCAG).
Integration Ensure that the system can integrate with third-party services
or APIs for features like payment gateways, customer
feedback platforms, and external analytics tools.
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