Admission procedure in a University is as follows: An advertisement is issued giving essential qualification for the course, the last date

for receipt of application, and the fee to be enclosed with the last application. A clerk in the registers office checks the received application to see if mark sheet and fee are enclosed and sends valid application to the concerned academic department. The department checks the application in details and decides the applicants to be admitted, those to be put in the waiting list, and those rejected. Appropriate letters are sent to the registers office which intimates the applicant.

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Assumptions:

An applicant sends separate application for each course. A clerk (or case worker) in registers office verifies several applications Several case workers are there in registers office The department has only one person who decides the result on scrutiny of application

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Acknowledgement (Scrutinise or reject)

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APPLICANT - (Applicant no., Applicant name, address) SENDS - (Applicant no. Application no.) APPLICATION - (Application no., dept no., fee paid, marks) APPLICATION SCRUTINY (Application no., dept no.) DEPARTMENT - (Dept no., Dept name, no. of student) APPLICATION REPLY - (Application no., dept no., admit)

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Please design an ER-schema for a database of a canteen/cafeteria.

The canteen has certain menus it can produce. Each menu has an identifying number, a name, and a price. The name is used for advertising the menu; menus which differ only slightly can have the same name. Each day, the canteen offers several menus. It wants to store which menu was offered on which day and how often it was sold.

Internally, the menus are constructed from a main course (usually meat) to edit Master subtitle style (such as soup, salad, Click and several side dishes vegetables, dessert). In this canteen the customer cannot choose the side dishes. The composition of menu is used only for the preparation, because every component (main dish or side dish) can be prepared independently. Also, if some component is used in different menus, the information about it does not have to be stored redundantly.

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For every menu component, the recipe has to be stored (how to cook this part of the meal). It is important that the type distinction (main course or side dish) is represented and that every menu consists of exactly one main course. Finally, the ingredients of the menu components have to be stored (e.g. potatoes, carrots, cheese,). For each ingredient, the name and number of calories per 100g are stored. An ingredient can be used for several menu components. You also have to store how many grams of each ingredient are used for a menu component.

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Prepare the ER diagram for a real estate firm that lists property for sale. The following describe the organizations: The firm has a number of sales offices in several states. Attributes of sales office include Office_Number and Location. Each sales office is assigned one or more employees. Attributes of employee include Employee_ID and Employee_Name. An employee must be assigned to only one sales office. For each sales office, there is always one employee assigned to manage that office. An employee may manage only the sales office to which he or she is assigned. The firm lists property for sale. Attributes of property include Property_ID and Location. Components of Location include Address, City, State and Postcode. Each unit of property must be listed with one (and only one) of the sales office. A sales office may have any number of properties listed or may have no properties listed. 4/24/12 Each unit of property has one or more owners. Attributes of owners