Service ordering Harry Webb is the operations manager of “In the Country”, a chain of themed restaurants. He has appointed you to review the current sales arrangements in his restaurants. Restaurant Sales System Orders for food and drinks are taken at the table (identified by number). The order is taken on carbon copy note pads which are numbered consecutively in each restaurant. Once the order is confirmed with the customer the carbon pad is split into three. One copy is passed to the chef and clipped to the pass (the point at which the food leaves the kitchen). The second copy is attached to a numbered board representing the tables in the restaurant. A third copy is put on a spike. These are sorted and put into a file each evening. A similar arrangement is made for drinks with the first copy being placed on the bar for the information of the bar-tender. When the food or drinks are ready they are checked against the order at the pass (or the bar) and the order taken to the table by a waiter. The order slip is not retained. Further orders are treated in the same way. When the customer requests their bill, the cashier removes the carbon copies for their table from the numbered board and writes the details onto a pre-printed document. The cashier transfers the cost of food and drinks from a menu at the cash desk and adds up the bill. The customer will pay the bill and one copy is filed for later record keeping and checking of the till. Any errors in charging that are identified by the customer should be written onto the bill. Only the total amount of the bill is entered onto the till. Required 1. Prepare a data flow diagram that summarizes the system described in the case above.
Service ordering
Harry Webb is the operations manager of “In the Country”, a chain of themed restaurants. He has appointed you to review the current sales arrangements in his restaurants.
Restaurant Sales System
Orders for food and drinks are taken at the table (identified by number). The order is taken on carbon copy note pads which are numbered consecutively in each restaurant.
Once the order is confirmed with the customer the carbon pad is split into three. One copy is passed to the chef and clipped to the pass (the point at which the food leaves the kitchen). The second copy is attached to a numbered board representing the tables in the restaurant. A third copy is put on a spike. These are sorted and put into a file each evening. A similar arrangement is made for drinks with the first copy being placed on the bar for the information of the bar-tender. When the food or drinks are ready they are checked against the order at the pass (or the bar) and the order taken to the table by a waiter. The order slip is not retained. Further orders are treated in the same way.
When the customer requests their bill, the cashier removes the carbon copies for their table from the numbered board and writes the details onto a pre-printed document. The cashier transfers the cost of food and drinks from a menu at the cash desk and adds up the bill. The customer will pay the bill and one copy is filed for later record keeping and checking of the till. Any errors in charging that are identified by the customer should be written onto the bill. Only the total amount of the bill is entered onto the till.
Required
1. Prepare a data flow diagram that summarizes the system described in the case above.
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