Canteen Ordering System For Unilever
Canteen Ordering System For Unilever
Canteen Ordering System For Unilever
Unilever
Objectives
Business Objective 1:
Reduce canteen food wastage by a minimum of 30% within 6
months following the first release.
Business Objective 2:
Reduce canteen operating costs by 15% within 12 months,
following the 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.
Prerequisites
Employees don’t always get their choice of food they want because the canteen runs out
of certain items. The canteen wastes a significant quantity of food by throwing away
what is not purchased.
Many employees have requested a system that would permit a canteen user to order
meals online, to be delivered to their work location at a specified time and date.
Advantages of the Canteen Ordering System:
• A system would save considerable time for those employees who use the service.
• It would increase the chance of them getting the food items they prefer.
• This would improve both their quality of work-life and their productivity.
• The food wastage will be reduced.
• This will reduce the cost.
The client invited Business Analysts trained at Simplilearn to capture the requirements to
create the Canteen Ordering System.
Problem Statement and Motivation
• The employee shall open the web page of the Canteen Ordering
System. He/she shall be presented with an up-to-date menu for
the day. It will have a list of all the dishes available in the canteen
for the day along with its prices.
• The lunch order can be placed by employees latest by 11 am. After
11 am the system shall not allow the users to place orders for
lunch items so that the chefs have sufficient time to cook the
ordered dishes. There should be a Menu Manager (a canteen
employee) who shall create the menu and update the menu.
• The users can select the lunch dishes they would like to eat and
create an order. They should be able to edit the items they want to
order any time before checking out.
• Once the order is confirmed and the user has checked out, they
should NOT be able to cancel or edit the order.
• The canteen manager also known as an order processor should be
able to view the orders placed by the employees. He shall take an
inventory of all the dishes ordered by different users and get them
cooked by the chef.
Problem Statement and Motivation