Submitted By Anurita Chatterjee

Date: 15-03-2022

Unilever Catering Industry

Stakeholders

ACTOR Wants/Needs
Employee/Customer ● I would like to eat food from a variety of cuisines. The
food should 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
● I hate to wait for food to be served and don’t want to eat
at my work station. I like to take my meals in the canteen
● As Pollution is increasing day by day due to Plastic Straw
and Containers, I want environment friendly food
container which can be recycled or disposed easily.
Canteen Manager
● I can take out a combined list of all the orders, which are
sorted out 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 order 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
● Provide Food card of certain amount through which
employee can pay their bills
● 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
 Stakeholder Major Value Attitudes Major Interests Constraints
Management improved employee Strong Commitment cost savings must none
productivity; cost savings exceed
and reduced wastage, development and
Reduced Canteen usage costs
manpower
Canteen Staff more efficient use of staff concern about job preservation training for staff in
time throughout the day; downsizing; Internet usage needed;
higher receptive delivery staff
customer satisfaction needed
Employees better food selection; time strong enthusiasm, simplicity of use; Social value of eating
savings; convenience reliability of delivery; lunches together may
availability of food hamper
choices
Payroll Department no benefit; needs to set Recognizes the minimal changes Will it require payroll
up payroll deduction value to the in current payroll software changes
registration scheme company and applications
employees
Canteen/Menu increased sales; reduction receptive Simple to operate; might not have staff
Manager in food wastage; concern about and capacity to
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 What they can do on the software created

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
● They will get food online with Eco-friendly Containers
Canteen/Menu ● The canteen manager can view the summarized list of meals
Manager 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. (Organized by floor)
● 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
● Order forecasting i.e. a prediction of which items will be ordered and
when they will be ordered.
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

Existing System

Proposed System

What is the proposed solution or system? Mention in points how the system itself will be for the user.

• User friendly interface

• Enrolment through Salary deduction acceptance
• Ease of choice of Menu
• Can order more than one or a variety
• Can submit one or multiple order
• Can view previous order details including total costs
• Choice of eating at workstation or Canteen
• Management can control offers can be made easily over the Portal offering
employees an improved experience.
• Enable cut off at selected time 11:00
Future Flowchart:
Scope using use case diagram (UML)

Scope using context diagram

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.
ER Diagram for the System:
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.

What are the data elements?

● Users, Menus, Orders, Feedback

In case of errors, what happens?

● Contact Support – Incident Management Process

Business Requirements:

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

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

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

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.
Functional Requirements

FR 1 Users should be able to create accounts, logon and have password recovery.
FR 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
FR 3 Salary deduction acceptance to act as login and employee uses his existing
company credentials to login. Employee ID and Workstation Details as
login
details.
FR 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.
FR 5 Web Interface to be able to add/change/remove menus. This includes
adding the price for the menu.
FR 6 Inventory coming in to be recorded in the system and once order gets
Release 2 prepared the inventory is shown as consumed. All the wastage also gets
recorded and updated in the system
Fr 7 Table management for 50% canteen tables for employees wanting to eat in
Release 2 the canteen

Nonfunctional Requirements
System Requirement:

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

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

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

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

Environments
Java code to be used as low in maintenance

Wireframe