CANTEEN ORDERING SYSTEM FOR UNILEVER Simplilearn Project for CBAP Submitted by: SAMEER BHATNAGERContent Table > project Overview & Break down (illustration) > Business Analysis Core Concepts > Requirements Classification Schema In Scope and Out of scope (scopes pointing at core objectives briefed) > Future and Old system Process/Journey (As is & To be) > context Diagram Stakeholder Matrix Knowledge areas explicitly used > ER Diagram > Mock Screen of Online System (Prototype)Project Overview & Break down [illustration] Company - Present in 190 countries - 1500 employees ~ 12 floors building (in particular location mentioned- UK Office) ~ 2eanteens floors ‘© Seating capacity -150 per floor (300 seats in total) Problem breakdown (Company side) = 30min—35min—wasted in que/grab table | = 20min 15min time spent eating | = 10min reaching and coming back © Preferred Lunch time = 12pm — 1pm (1 Hour) © Time Break down = ~ 60 minutes total Total Number of Employees = 1500 Changing turns to hours can hemade Total seating capacity = 300 into a rough calculation of ~3.5}hrs a day No: Turns required = 1500/300 = 5 Observations > Employee Complaint — Employees don’t always get the food they want. > Canteen problem — throws away significant amount of food if not sold in time, > Employee request - To create an online system to order meals, and delivered in desired timeslot. Business Objective & Success Criteria Objective ~ [1 ~ 2] (Canteen Operations) = Reduce food waste >= 30% (in 6 months) - Reduce canteen operating cost to 15% (12 Months) - Scale value of food thrown away © Previous~ 25% wasted © Must plan for <15% Objective ~ 3 (Work Efficiency) Increase average effective worktime by 30min per day from each employee (in 3 months) Objective ~ 4 (Online System) Make Ordering process automated Canteen can function with less - Deliver food to user workstation manpower. Program Environment Java Script ~ Doesn't go through much change & if done right won't need much omaObjective Based Outlook (Breakdown) No: of Employees = 1500 Hours used (Collectively by 1500) = 3.5 = 3hr 30min [logical rough approximation from turns (5) Hours used in month = 3hr 30min x 26 days =91 hours per month Increase worktime average in future = 30min per day Collective employee lunch time reduction = 3.5-0.5 =3hrs Productivity increase per month = 91 hrs ~ (3hrs x 26 days) = 13 hours per month Solution explanation (Used general assumptions and approximations to create o medel) ‘The approximation and logic used shows an approximate 13hrs extra productive worktime is achievable in a month which can be optimized and improved in later stages for the company. Project Task: 1. Identifying stakeholders — Create a list of stakeholders (as taught in Business Analysis Planning and Monitoring Knowledge Area) 2. Identify the problem statement in this system. 3. Identify objectives of the new Canteen Ordering System. 4. Create as-is and future process map (using flowcharts). You can use any of the popular tools in the market like Microsoft Visio, Lucid Chart, Creately, Pidoco, or Balsamiq 5. Asa Business Analyst working on this project, find out the scope of the Canteen Ordering System. To find the scope you can use the case diagram (UML) or context diagram for the same. 6. Write down the main features that need to be developed 7. Write the in-scope and out-of-scope items for this software. 8, Draw an activity diagram for the system. 9. Draw an ER diagram of the system. 10. Write out the business requirements, both the functional and non-functional requirements 11. Draw wireframes or mock screens for any two of the features namely Menu Creation and any other feature as deemed fit by the student. (Use the technique prototyping or wire framing that is taught in the Training). You can use any of the wireframing tools like Microsoft PowerPoint, Microsoft Word, Balsamiq, ‘Sketch, Adobe XD, Adobe Illustrator, Figma, UXPin, In-Vision Studio, Invision Freehand, or Moqups.Business Analysis Core Concepts CHANGE: Uniliver UK office has a total of 1500 employees working in 12 floors of a building and have 2 canteens with maximum seating capacity of 300. Since most employees prefer to have lunch between 12pm - 1pm and their meal preferences kept changing. But the capacity to accommodate remained same. NEED: This 1hour preferred time between 12pm -1pm along with the time taken to reach, que up, order and eat the meal with 300 max capacity stated carving into the productivity and working hours of the employees. Need outline: - (breakdown explained above [hypothetical]) # Rush hours Employees losing worktime * Overall productivity decrease ‘+ Employee dissatisfaction (preferred meals are either un available or already over) * Uncertainty in tracking meal preferences leading to wastage. SOLUTION: Build an online canteen ordering system. Which will in turn create a supportive room for increase in productivity and decrease in wastage along with other benefits. Solution Options — Viable Solution (considering various circumstances) Mobile Application Mobile Application Website STAKEHOLDERS: ‘© Sponsors-Company © Suppliers Management/Operation manager/ other + Delivery persons managers ‘+ End User-Employees © customer -Canteen «Developer Management/operational support/Chef © SME © Business Analyst © Project ManagerVALUE: Online canteen ordering system has its direct impact on 3 core factors worktime increase, reduce wastage ‘and employee satisfaction which in turn collectively increase the overall efficiency and productivity of the company. Minute factors aiding the improvement ‘+ Employees can avoid ques and moving time. © Order what they want. ‘+ Increase worktime and productivity + Decrease food wastage. ‘© Decrease in canteen operational cost. * Formulate food preparation patterns and improve quality by feedback. (Detailed objective and expectations discussed in Business Objectives & Success Criteria.) CONTEXT: Platform is to be created in using java script. Reasons ~ © Ease to maintain '*_ Nodrastic changes in program language for long time, ‘© Compatibility with systems © Cross platform usabilityProject Evaluation and Review Techniques (specuiated overall time period of core objectives) ‘Triangular Distribution Optimistic Most Likely = 6 months (reduce food wastage) = 12 months (operating cost reduction) 3 months (average worktime) Approximately it will take 6.5 months for the 3 core objects to be put in place and come into effect 34+ (4x6) +12 Pessi Standard Distribution Re To emue the safe transition and Comput wth the new onine ss Stl rust be tried to a woe an proper tation of the stem putin (eaten ont canteen ort tern fot the ease of employees and 0 poe = waystor oval eiuceoptimiation. (etic: 4 stare data an tur tint sae rept 1 Find no: of tem users + Most popu des “Canteen manager sould be ale o view the oer placed 8 Sesaita ‘edce ood wastage value ot Shou suport orders of 800 erpoyees food wed Pal tem, 1+ nreae average eecve wortine 1+ Reduce carten operating cost | ‘Now Funcom: +Food deneredin tne © ting mens + Aesthetic pleasing website vara + Monty reports : | nenpensve and ow mantenare, + _lessearg nes Requirements and Design Cycle was utilized to illustrate the different solution schemas and how they are interlinked and aids to reach most appropriate outcome.IN - SCOPE OUT - SCOPE Vendor/Supplier Selection Free space utilization The tiles show the core and differentiations between the scopes. In-scope is elaborated in the objectives and requirement classification schema vividly and classified accordingly. i 5 i a i ad ° = a © Fete cceee — @_ Old Proc Diagram portraits a vivid picture of how the old process (as is) and Future pracess (To be) looks like and also depicts how this system change will affect the involving end user. As it shows the old process was tiring withtoo many contact points and wastage of time which in turn effects the satisfaction level of the involved parties. But the new system completely eliminates all contact points except delivery and takes the wastage of time to a bear minimum which leads to maintain a higher satisfaction level Ores Bae Order Rect Daivery Beas Context diagram gives a bird’s eye view on the entire system and the data flows within. It shows how each section acts and how they transform data which they receive as input and give out as output for the next section or process point to carry out. Online canteen acts as a centre hub for all the data to flow and transform into thelr respective forms and flow into the next sector. Even when this is a loop, the centre acts as a storage (mostly temporary) the initial trigger comes with the input from the employee side which triggers other entities even when it comes to the report generation at the end of each month (continuous process for continuous improvement and monitoring) Stakeholder Matrix Stakeholder Matrix grid helps in identifying the degree of involvement and influence of each stakeholders, which helps in identifying and structuring the processes forward. Especially deciding on ways to interact and collect requirements and segregate the participation in terms of the stages of new system solution setup. Other stakeholders who were not explicitly included are: * Chef | Website maintenance | Operational Support | Employee representatives.High Influence of Stakeholders Impact on Stakeholders Knowledge areas explicitly used * Business Analysis Planning and monitoring. © Plan Business Analysis Approach © Plan stakeholder engagement © Plan business analysis information Management © Requirement Lifecycle Management © Trace Requirements © Prioritize requirements © Approve requirements «Strategy Analysis © Analyse Current State © Define Future state © Define change strategy Requirement Analysis & Design Definition © Specify & Model Requirements © Validate requirements © Define requirements architecture © Define design options * Solution Evaluation © Analyse performance Measures © Asses solution limitations 0 Recommend Actions to increase solution ValueDiagram shows the flow structure and the entities that each unit stores and the triggers to activate and process that initiates the actions,Mock Screen of Online System (Prototvoe) eNGUSH SiN] ACCOUNT | gf CAT yg We lt desurve fresh ard bas Home | menu -w| ov | Frurrsuices | stos w | contacts neraints Spc aquest to cet: -@) Prototype of employee's page view while choosing and ordering a specific dish,