• North South University

• MGT MIS470

MIS - 470 Section - 01 ON System Analysis & Design Report Kazi Farms Kitchen Submitted By NAME ID Md. Meenhajul Abedeen 1611364030 Mohammad Muhaimenul Haq 1521951630 Tahseen Zubair 1612548030 Submitted To Dr. Md. Shamim Talukder Assistant Professor Department of Management North South University 2 | P a g e Table of Contents Organizational Information and Background .........................................................................5 Overview of Current System ....................................................................................................6 Problems with the Existing System..........................................................................................7 Overview of the Proposed System ...........................................................................................7 System Planning........................................................................................................................8 Brief Description of SDLC ......................................................................................................8 Baseline Project Plan ...............................................................................................................9 Gantt Chart............................................................................................................................11 Timeline ................................................................................................................................12 Cost Overview.......................................................................................................................12 Project Overview...................................................................................................................13 Resource Overview ...............................................................................................................13 Precedence Diagram..............................................................................................................14 Project Paths..........................................................................................................................14 Feasibility Study:.....................................................................................................................15 Operational Feasibility...........................................................................................................16 Technical Feasibility..............................................................................................................17 Economic Feasibility .............................................................................................................17 Determining Projects Benefits............................................................................................18 Determining Project Costs..................................................................................................19 Return on Investment (ROI)...............................................................................................19 Schedule Feasibility...............................................................................................................20 Functional and non-functional requirement..........................................................................21 Functional Requirements for Our System ..............................................................................21 3 | P a g e Non-Functional Requirements for Our System.......................................................................21 Safety and Security Requirements:.....................................................................................22 Risk Management & Analysis ................................................................................................22 Introduction...........................................................................................................................22 Risk Identification: ................................................................................................................23 Top Risks:..........................................................................................................................23 Risk Response Categories:.....................................................................................................24 Design Diagrams .....................................................................................................................25 Context Diagram ...................................................................................................................25 Level – 0 Diagram.................................................................................................................26 ERD Diagram........................................................................................................................27 Database System......................................................................................................................28 Tables....................................................................................................................................28 Customer Info Table ..........................................................................................................28 Employee Info Table..........................................................................................................28 Food_Item_Info Table .......................................................................................................29 Inventory Category Table...................................................................................................29 Item Supplies Table ...........................................................................................................30 Order Info Table ................................................................................................................30 Money Receipt Info Table..................................................................................................31 Supplier Info Table ............................................................................................................31 User Interface ......................................................................................................................32 Home (Navigation Page)....................................................................................................32 Take Order.........................................................................................................................32 Take Order (Add New Customer) ......................................................................................33 4 | P a g e Take Order (Auto Generated Money Receipt) ....................................................................33 Get Supplies.......................................................................................................................34 Current Stock.....................................................................................................................35 Forms...................................................................................................................................36 Customer Form..................................................................................................................36 Employee Form .................................................................................................................36 Food Item Form.................................................................................................................37 Supplier Form....................................................................................................................38 Inventory Category Form...................................................................................................39 Item Supplies Form............................................................................................................39 Order Form........................................................................................................................40 Money Receipt Form .........................................................................................................40 Reports.................................................................................................................................41 Customer Info Report.........................................................................................................41 Customer Purchase Report .................................................................................................42 Customer Detailed Purchase Report ...................................................................................43 Current Stock Report .........................................................................................................44 Stock In_Out Report ..........................................................................................................45 Item Supplies Report..........................................................................................................46 Employee Sales Report ......................................................................................................47 Total Sales Amount............................................................................................................48 Monthly Total Sales Report................................................................................................49 Conclusion ...............................................................................................................................50 References................................................................................................................................50 5 | P a g e Organizational Information and Background The solidified food industry is developing at a fast movement all through Bangladesh generally in significant urban communities. With populace expanding at a fast movement in urban communities particularly the capital and residents (youthful grown-ups, couples) getting progressively occupied and with the coming of family units (with working guardians) imply that the interest for "prepared to cook" accommodation food is on the ascent. The city tenants and families are continuously adjusting to solidified nourishment (protein-like fish and meats as well as vegetables too). As request is expanding, rivalry is expanding also. Ample opportunity has already past that the key variables be recognized and actualized to support in the opposition just as to accomplish initiative of the solidified food division of Bangladesh. The opposition of solidified food industry is expanding step by step. To win in the opposition each organization needs to receive the components to accomplish administration in Frozen food industry as initiative is a definitive objective of each organization. Initiative require greatest piece of the overall industry in a specific region, first to dispatch imaginative item in the market, first to see changes in purchasing conduct/utilization design, first to respond to client changing interest and so forth numerous highlights be available in that specific association that needs to accomplish administration. Kazi Farms Kitchen began its activity in this industry in November, 2013. Despite the fact that it is similarly another organization, it has gotten one of the main solidified food suppliers. 'The Key Factors to Achieve Leadership of The Frozen (Processed) Food Industry' will assist them with accomplishing authority. Significant proof has been discovered that there are a few parts in the market whom have better market position contrast with Kazi Farms Kitchen. A portion of those associations are ruling the 6 | P a g e solidified food industry for quite a long while. So, it is extremely hard to accomplish the initiative in this industry. There are likewise some different firms whom are have less piece of the pie contrasted with Kazi Farms Kitchen yet step by step they are additionally getting all the more testing. These organizations can make an enormous issue. Overview of Current System The operation of Kazi Farms Kitchen works as a franchised fast-food shop. Poultry ingredients such as chicken, chicken ball and etc. are used to prepared food items such as fried chicken to their customers. They mostly fry in bulk amount in advance and store it in