Catering

Industry

Stakeholders

ACTOR Needs / Wants

Employee/Cust ● I would like to eat food from a variety of cuisines. The food should
omer be nutritious and freshly cooked. I like when the food is hot and is
served at the right time. I don’t like to be kept waiting.
● I am so swamped with work it is difficult for me to go to the
canteen and eat. I want options which I can eat at my workstation
while working

Canteen ● I can take out a combined list of all the orders, which are sorted out
Manager with sub totals of same dishes people have ordered. For eg Fish and
chips – 10, Rice with kidney beans -10 etc
● The system should also give a floor wise list of orders to plan
deliveries
● Data and reports on most ordered items, least ordered items with
quantities for planning the inventory

Delivery Boy ● He should have a list with floor wise open orders. After food is
delivered, he will checkbox the items on his list. After delivering
all the orders he will close the orders on the website
● A tablet can also be used for closing orders as and when they get
delivered

Payroll system ● A list of employees with total Price of food items ordered for the
specified period.

● Employee wise list of items ordered and price (datewise) which

gets appended with salary statement for employees to check
deduction

● A list of employees with dates enrolling and leaving the canteen

ordering system

Management ● Most ordered and least ordered items with various drill
downs such as floor wise, department wise which can be
used for forecasting
● List of employees enrolled/ left and no of orders placed
 ● Overview and drill down of the feedback submitted
● Monthly Financial reports
● Order forecasting i.e. a prediction of which items will be
ordered and when they will be ordered.

Stakeholder Major Value Attitudes Major Interests Constraints

Management improved employee Strong Commitment cost savings must none
productivity; cost exceed development
savings and reduced and usage costs
wastage, Reduced
Canteen manpower
Canteen Staff more efficient use of concern about job preservation training for staff in
staff time throughout downsizing; receptive Internet usage
the day; higher needed; delivery staff
customer satisfaction needed
Employees better food selection; strong enthusiasm, simplicity of use; Social value of eating
time savings; reliability of lunches together may
convenience delivery; availability hamper
of food choices
Payroll no benefit; needs to recognizes the value minimal changes Will it require
Department set up payroll to the company and in current payroll payroll software
deduction employees applications changes
registration scheme
Canteen/Menu increased sales; receptive Simple to operate; might not have staff
Manager reduction in food concern about and capacity to
wastage; efficiencies resources for handle order levels;
delivering meals Computer literacy
required

Problem Definition and Solution

● Canteen: Monthly Food wastage. Overcrowded Canteen. Inability to offer wide variety of
menu choices. Shortage of dishes on any given day
● CUSTOMER: Wastage of time. Unavailability of dishes, choices of food is limited, shortage
of dishes if you are late for lunch, Time flexibility
Solution: A canteen ordering system with an option to eat meals at work station at the
specified time

The ordering system will have following features

● Order meals from the canteen menu to be delivered or in canteen at specified time
● Create, view, modify, and delete meal menus
● Register/deregister for payroll deduction – this is the pre-requisite for using the
system. Only employees registered for payroll deduction can order meals
● Produce summarized order list for the day for canteen staff
● Produce floor wise delivery details for planning deliveries by delivery boy
● Booking for table space in canteen for 20-minute slots between 12 noon to 1pm for
employees who want to eat in canteen. To be implemented for 50% capacity initially.
50% space to be left for employees bringing their own lunch
● Produce ingredient lists for meals ordered
● Provide system access through Intranet or Internet access for authorized
employees/canteen staff
 Stakeholder Interactions with new system

ACTOR
Employee/Customer

● Employee/Customer can order specific meal(s) online before 11 a.m.

● Before Submitting they are able to amend the order but once submitted there will be no
option to cancel
● They have an option to view previous orders and the costs and total costs
● They can book a table space in Canteen for the available time slots
● They can download the list of previous orders in pdf/xls
● There will be option to provide feedback regarding the meal
● They will have to register with the salary payment deduction tab before being able to
place an order
Canteen/Menu Manager
● The canteen manager can view the summarized list of meals ordered by
Employees/Customer
● An option to download the list of meals in a format to be easy to understand for the cook
● Floor wise list of orders with delivery details (This information in a similar or same
format will be available to the Delivery Boy for closing orders after delivery)
● Administer Menus
Delivery Boy
● The Delivery Boy will be able to view the delivery details in a form so to save time on
delivery. The Delivery Boy will deliver the meal to the Employee/Customer and will close
the order online once delivered
Payroll system
● Obtain the list Employee/Customer registered/deregistered with date.
● Provide a summary of the meals ordered and cost per employee
● Deduct total cost of meal from Employee/Customer payroll
● Manual intervention in case of Issues
Management
● Produce the following Reports:
● Which dishes are the most popular?
● How many employees are using the system?
● Satisfaction of the employees on using the system. This should be tracked on the basis of
feedback submitted by the employees.
● Sales for each day
● Total monthly earnings
Admin
● Control Permissions for Employee, Canteen Manager, Delivery Boy, Menu
Manager
Advantages and Objectives

Advantages of the Canteen Ordering System:

● Canteen: Helps in predicting the monthly inventory and reduce wastage of food. De-clogging
of the Canteen space. Faster better customer service, hassle free collection of payments,
● CUSTOMER: Saves Time, ease of ordering no ques, option of eating at workstation or
Canteen, Variety of Cuisines availability, Time flexibility, ease of payment.

Objectives:

● Reducing the time taken by employees for having lunch by 50%

● Increasing the cost efficiency of Canteen, the operating costs should get reduced by
at least 15% in first year
● Enhancing operating efficiency of Canteen resulting in reduced manpower
 ● Making canteen a food efficient system with minimal wastage. At least 30%
reduction in food wastage in the first 6 months of going live

Proposed System

What is the proposed solution or system? Mention in points how the system itself will be for the user.
 User friendly interface
 Enrollment through Salary deduction acceptance
 Ease of choice of Menu
 Choice of eating at workstation or Canteen
 Management can control offers can be made easily over the Portal of

START

PAYROLL DEDUCTION MANAGEMENT

EMPLOYEE LOGS INTO THE WEBSITE

APPROVAL PAYROLL DEDUCTION CONFIRM ORDER AND LOCATION

SUMMARAIZED ORDER LIST SENT TO COOK

EMPLOYEE CAN SUBMIT FEEDBACK

REDAY FOR DELIVERY

WORK STATION

ORDER DELIVERED IN CANTEEN

DERLIVERY COMPLETED
Assumptions

● Existing canteen staff will continue to be there such as cooks, cleaners, helpers et

Existing infrastructure will suffice for the transformed structure

● Canteen servers can transform into delivery boys

In Scope

● Mention the name of features and what they are used for.
● Online ordering system is only applicable to Unilever UK office.
● Webpage shall capture food payroll registration, menu, order and feedback
details.
● System shall support registered employee’s information done via payroll system.
● System shall allow registered employees to login via company credentials.
● System shall allow entry and maintenance of menus.
● System shall allow consolidation and delivery of orders
● System shall support inventory and wastage management.
● System shall have Reporting module for required reports mentioned as part of
detailed requirement.
● System shall have Payroll deduction information generation and maintenance.
● System shall capture Manpower utilization details.
● Application shall mark delivery post order delivery.

Out of Scope

● Choice of location Canteen / Work station in release 2

● Registration module in Payroll system to enrol for the online food order facility.
● Online ordering system implementation at every location of Unilever Office in
first release.

Preconditions and Triggers: Example

● Precondition: User/Employee has an account and registered with the Salary
reduction scheme
● Precondition: Manager has an account for Canteen System.
● The User/Employee should be able to select and click order effortlessly.
● The Manager should be able to get a list of summarized orders for the kitchen at
11:00
● The Delivery Boy should be able to get a list by predefined conditions (such as
locale) at 12:00

● Trigger 1 is the Employee wanting to place an order in the Canteen System.

● Trigger 2 is the Canteen Manager wanting a summarized list of meals to cook.
● Trigger 3 is the Delivery Boy needing to pick up the meals, and details of where to
deliver them.

Basic Flow
● Employee places Order. Canteen Manager gets summary of Orders at 11:00.
Delivery Boy get meals and details of where to deliver them.
Business Requirements:

● Business Objective 1:
o Reduce canteen food wastage by a minimum of 30% within 6 months
following first release.
o Scale: Value of food thrown away each month by examining the canteen
inventory
o Previous - 25% wasted
o Must plan for: Less than 15%

● Business Objective 2:
o Reduce canteen operating costs by 15% within 12 months, following initial
release.

● Business Objective 3:
o Increase average effective work time by 30 minutes per employee per day,
within 3 months.

● Business Objective 4:
o 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 Requirements

1 Users should be able to create accounts, logon and have password

recovery.
2 An administrator should be able to assign roles to a User, which reflects
their position. e.g. Canteen Manager, Delivery Boy, Management, User
(Employee/Customer) and create Incident management process
3 Salary deduction acceptance to act as login and employee uses his existing
company credentials to login. Employee ID and Workstation Details as
logindetails.
4 Roles should have access only to respective modules:
Canteen Manager Role – Amend Menus, create a variety of lists of Orders
including for Delivery Boy
User Role – Select a Menu and place an order. Provide feedback on the
order. View past orders, accept/deselect salary deduction option
Delivery Boy Role – View a list of Orders as defined by the Canteen
Manager. Update an order to indicate delivered.
Management Role – Generate Reports, have the capacity to have them
send in email.
5 Web Interface to be able to add/change/remove menus. This includes
adding the price for the menu.
Nonfunctional Requirements

System Requirement:

1 Employees should be forced to change their password every pre-determined

period
2 Order Transactions or feedback should be traceable
3 The application should be low-maintenance requiring minimal manual
intervention
4 Can be used using Company Authorised Browsers.
5 Orders will be archived after a predefined period.
6 System should be stable to take the load of 1500 logins and ordering
7 Webpage should be light so that rendering is fast for browsing and order
placing

Usability:

8 User friendly and self-explanatory user interface preferable with pictures

9 Webpage should be available on Intranet as well as internet
10 All employee can browse but only those who accept payroll deduction will be
allowed to order
11 All activities of current canteen system will stop on the day of Go Live of Web
application