Assignment: Systems Analysis & Design with UML
Module Learning Outcomes Assessed: Knowledge & Understanding.
1. Critically discuss factors relating to the information requirements of organisations
2. Critically appraise the overall rationale, key stages, deliverables and personnel roles involved in traditional and other systems development lifecycles
Personal Values Attributes (Global/Cultural awareness, Ethics, Curiosity):
5. Critically appraise the concepts and techniques of object-oriented development, demonstrating an understanding of professional codes of practice applicable to systems analysis and design projects.
Academic Integrity Statement:
You must adhere to the university regulations on academic conduct. Formal inquiry proceedings will be instigated if there is any suspicion of plagiarism or any other form of misconduct in your work. Refer to the University's Assessment Regulations if you are unclear as to the meaning of these terms. The latest copy is available on the University website. As is the norm for academic work, sources must be appropriately referenced, and a reference list of sources used included. You should follow the standard Harvard referencing system, and provide a full reference list and brief references in the text of your answer. Direct quotations should be indicated by quotation marks and referenced. Please refer to https://www.citethemrightonline.com/ for further guidance. Please do not include references to lecture notes.
Students must NOT collude with other students or plagiarise their work.
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Hand-written and scanned answers are not acceptable and will score 0 (zero) marks. General guidance
Help us to handle and mark your work efficiently. Clearly label your assignment with module code, module title, ‘Assignment 1', your name, your programmes and your student ID (not your computer ID). You are advised to keep a copy of your work until you have received your formal results for the year.
Instructions
Tasks related to the scenario which accompanies this brief. Answer all tasks.
The module team will not provide feedback upon draft versions of your assignment either in person or sent via email. The model team will however by happy to attempt to answer you other questions related to the assignment. To ensure fair access to this support can you ask your questions related to the assignment either at the lecture or seminar, or via discussion board.
Tasks
This assignment consists of four tasks:
Task 1: Properties of information
Task 2: Usability
Task 3. Development Methodologies
Task 4: Professionalism
Scenario: Café de Carol
Café de Carol is a small restaurant that offers casual dining in the city center of Newcastle upon Tyne. Customers who want to enjoy Café de Carol's food have three options: dine-in, takeaway and home delivery. Café de Carol have enough facilities and manpower to serve up to 100 meals, including dine-in, takeaway and home delivery, per hour. The restaurant operates from 11 am to 10 pm, 7 days a week. They are proud of their comfortable and modern interior design which provide the customers with the wonderful dining experience, and the high quality of the food they serve. Home delivery is available for orders over a certain amount and limited regions in Newcastle upon Tyne, for an extra charge. Currently, customers can only place home delivery orders and pay by credit card on phone. Alternatively, take-away order is also available and can be placed in two different ways: 1) order and pay at the restaurant, and 2) order and pay on phone. Fulfilling dine-in orders is in top priority and the availability of home delivery service depends on the availability of the staff who can deliver the meals.
There are currently 12 general staff, 3 chefs and a manager. All of these staff work full-time, but duties are flexible for the general staff. For example, the general staff may serve as waiters/waitress, assisting the chefs in the kitchen, or delivering food to the home delivery customers. Only 2 members of staff are qualified to drive the van for home delivery and staff who deliver food to the customers have access to company cars. The chefs will prepare the meals, inventory control in the kitchen and order ingredients when necessary. The manager will assign different roles to the general staff. At present, Café de Carol's record-keeping is entirely manual, though a paper -based system. However, the business is growing and expansion of staff and facilities is planned in the near future. The owner now feels that a computerised system would give better support to their operations. It is expected that staff will use the new system to support and record the tasks they carry out, the inventory records, the sales records, the staff records and availability, manage and organise the use of company vehicles, managing bookings, online ordering and payment, etc.
Company Operations
Bookings are taken by telephone and recorded, currently in a large diary and noticeboard system. It is important to keep track of the number of bookings that have been made on each day, as a booking can only be taken if the restaurant is not full at that timeslot. For takeaway and home delivery orders, the manager needs to check with the kitchen and the general staff to see if the new order can be fulfilled and if any of the staff who can deliver the food is available.
When a customer books a table, if the booking can be taken, the member of staff records it in the diary, being sure to note the start and end times, special requirements and table size. Some customers have more than one booking on the records. If the customer is a new one, their name and contact details are taken and recorded on an index card, along with details of the customers(s): name, gender, age, date of birth, dietary notes, date of birth and any other notes. For repeat bookings, any of these details can be updated as necessary for an existing customer. There may be a discussion of cost: the staff know the rates for all classes and services offered. The person taking the booking will make a brief note of the booking on the noticeboard so the other staff members can call the customer to confirm the booking 24 hours before the booking starts. The restaurant requests a £5 deposit (per person) to be paid during booking confirmation. Customers can pay the deposit either in cash at the restaurant or by credit card over the phone. Following up on unpaid deposits is done on an ad hoc basis by the admin staff: it would be helpful if the new system could flag these up in some way. Bookings are eventually cancelled if no deposit is received.
The balance of the payment is made when the customer arrives or is collected and this must also be recorded. It is important that records are kept of all customers arriving and leaving, and that registers are taken for every session.
For home delivery and takeaway order, a member of staff will check with the chefs to see whether the kitchen can fulfil the order. For home delivery orders, the staff member will also check the postcode of the customer and the availability of the delivery staff. If the restaurant can serve the new order, similar customer details are taken, using the customer card index and the diary. The customer is required to pay the bill either in cash at the restaurant or by credit card over the phone to confirm the order.
Currently, all the orders and the payments received are manually recorded on a logbook and the logbook will be sent to an accountant to do the tax return.
The arrangement of home delivery service is currently rather haphazard, and last-minute rearrangements are not uncommon. The owner has requested that the new system should allow all these activities to be assigned to specific staff, using a diary that can be viewed and updated at any time, and that it will print or display a daily list for each staff member who will be carrying out any of these activities. The owner would also like the system to aid the management of the restaurant. They would like an overview of daily and weekly activities to be easily available, summary reports about the orders served and bookings made, with custom dates and times configurable. It will also be necessary for the owner to maintain details of staff, the inventory records, and the sales records.
Task 1: Properties of Information
In this module, you have studied the general characteristics of good information. Critically analyse three general characteristics of good information that would be important to Café de Carol information system and show why they are important to this business. You are expected to make use of references to support your discussion. (Guide length: about 600 words)
Task 2: Usability
Critically analyse how the principles and techniques of object-oriented development (OOD) can contribute to the usability of software systems. Your answer should be justified and make reference to Café de Carol information system. You are expected to make use of references to support your discussion. (Guide length: about 800 words)
Task 3: Development Methodologies
In recent years, iterative development has been an increasingly important strategy for system developers, and has become the basis of many of today's development methods, including USDP/RUP and ‘agile' methods such as DSDM, Scrum and eXtreme Programming (XP). Your answer should be justified and making reference to Café de Carol information system programming question. (Guide length about 800 words)
A. Explain what is meant by ‘iterative development', illustrating your answer by showing how it is applied in a development method of your choice.
B. Critically analyse the usefulness and importance of iterative development, making reference to your chosen development method, and to others if you wish. It is acceptable to focus your discussion on the use of iterative development in the chosen method, or to provide a more general treatment of the question.
Task 4: Professionalism
Systems developers should act in a professional manner. Discuss what constitutes appropriate professional behaviour when investigating and analysing systems requirements and how the techniques learned in this module can contribute. Your suggestions should be justified and making reference to Café de Carol information system and to an appropriate professional code. (Guide length about 600 words)
Format your assignment according to the following formatting requirements:
1. The answer should be typed, double spaced, using Times New Roman font (size 12), with one-inch margins on all sides.
2. The response also includes a cover page containing the title of the assignment, the student's name, the course title, and the date. The cover page is not included in the required page length.
3. Also include a reference page. The Citations and references should follow APA format. The reference page is not included in the required page length.