Implementing Management Information System for Small Restaurant Business Yuetkei Wong Managerial Applications of Information Technology – MIS 535 DeVry University, Keller Graduate School of Management June, 2015 Table of Content Abstract ………………………………………………………………………………..3 Company Background …………………………………………………………………3 Business Problems ……………………………………………………………………..4 High Level Approach …………………………………………………………………..5 Benefits of Solving Problem ……………………………………………………………7 Business and Technical Approach ……………………………………………………...9 Business Process Changes …………………………………………………………….10 Technology and Business Practices ……………………………………………………11 Conclusion ……………………………………………………………………………..13 High-level Implementation Plan ……………………………………………………….13
This Level 0 DFD shows the changes as discussed. 1 Receive Order 1 Receive Order KITCHEN KITCHEN CUSTOMER CUSTOMER Customer Order Food Order Receipt 3 Update Inventory records 3 Update Inventory records 2 Update Goods Sold Data 2 Update Goods Sold Data Goods Sold Data Inventory Data 4 Produce Reports 4 Produce Reports Goods Sold Amount Inventory Amount Record Management Management Management Reports Level 1 Diagram A level 1 data flow diagram shows the decomposition of process of the ordering system. 3 Update Inventory Records 3 Update Inventory Records Customer Order Customer Order Customer
Running head: OVERVIEW OF MANAGEMENT Overview of Management Managing the Business Enterprise Overview of Management Introduction Kudler Fine Foods is a unique grocery store that caters to gourmet shoppers in a convenient one-stop shopping experience. Kudler Fine Foods opened the first store on June 18, 1998. By 2003 Kudler was three stores strong and growing (Kudler Internet). The following paragraphs will identify and discuss the primary functions of management, identify who at Kudler is responsible for each of these functions, explain how technology and the Internet are utilized and affect Kudler’s management and discuss the five forces from Porter’s model and how Kudler uses strategies aimed at these forces
Castle’s Family Restaurant Business Plan: Stage III Wendy Carter DeVry University Human Resource Information HRM340 Table of Contents Castle’s Family Restaurant Business Plan: Stage III 1 Wendy Carter 1 DeVry University 1 Human Resource Information HRM340 1 Executive Summary 4 Introduction 5 Company Review 5 Purpose of Job Analysis 5 Business Analysis 8 HRIS Type/Comparison 11 HRIS Vendor Recommendation 14 Conclusion 15 References 16 Works Cited 16 Executive Summary The purpose of this paper and report is to take a look at and analyze the operation functions of The Castle Family Restaurant with an outlook toward improving the daily operations of all eight restaurants. The other goal for this report is to suggest an HRIS system for potential changes that if implemented will potentially increase its functionality, profitability and growth. Introduction We want to implement an HRIS system while creating job placement for an HR position in seven of our eight family restaurants. Create an appropriately sized Public Service entails the establishment of human capacity that is sufficient in numbers and adequately balanced between managerial, professional and lower skilled staff and that addresses the distribution of capacity across spheres and sectors. Human resource related information can support planning and show trends in the use of leave, performance, incentives, training and disciplinary cases.
Whole Foods – Pay Structure Outline Julio Pagan HRMG 5920 – Compensation Webster University Professor Bobby Burcham 16 November 2014 Whole Foods – Pay Structure Outline Regional Team Leader Regional Team Leader 1. Pay Structure Outline Team Member 2, Stock & Display Team Member 2, Stock & Display Team Leader, Prepared Foods Team Leader, Prepared Foods Associate Team Leader, Prepared Foods Associate Team Leader, Prepared Foods Team Member, Prepared Foods Team Member, Prepared Foods Team Member, Deli Team Member, Deli Team Member, Stock & Display Team Member, Stock & Display Team Member, Kitchen Team Member, Kitchen Cashier Cashier 2. Job Description Evaluation: Key words were given in each job description to determine their level in the pay structure. The most difficult jobs to distinguish were deli team member and stock & display team member. There was no clear definitive in the job description to distinguish the two jobs.
For each factor, indicate its significance. Provide support for your answer. Evaluate whether or not the business strategy is dictated by the industry or type of business. Provide an example of an industry and your rationale. DQ 2 : "Panera Bread" Please respond to the following: Evaluate Panera Bread’s strategy and its effectiveness with executing the strategy within the competitive fast-casual restaurant marketplace.
Kudler Food Website Quinton O'Neal, Arlesia Juran, Brandon Middleton, John Hoffman Sanjoy Chakraborty Web 236 Sanjoy Chakraborty July 28, 2012 Kudler Food Website Title Page 1 Table of Content 2 Analyzing Site’s Design 3-4 Design Principles 5-6 Analyzing for Redesign 7-8 Improvements for Redesign 9- 11 References 13 Analyzing Site’s Design Kudler Fine Food Internet Site at the home page provides information, location, products and different links to connect to other pages on the web site like: Bakery, Meat & Seafood, Produce,
Running Head: OVERVIEW OF MANAGEMENT Overview of Management University of Phoenix MBA 502 – Managing the Business Enterprise Table of Contents Introduction 3 Primary Functions of Management 4 Figure 1. Organizational Structure Identifying the Primary Functions of Management 5 Technology and the Internet 6 Porters Model 8 Conclusion 10 References 11 Introduction Management as defined by Gomez-Mejia, Balkin (2002) is the individuals responsible for making resource allocation decisions and with the formal authority to direct others. All organizations, regardless of their size, have managers whose responsibilities are to ensure the successful daily operations of the company. Kudler Fine Foods is an example of
Once the report is generated, copy and paste below Single Nutrient Report | The Single Nutrient Report shows a sorted list of foods based on how they contribute to the total for one nutrient. | Profile Info | Personal: Shauna Edwards Female 22 yrs 5 ft 7 in 145 lb | | Day(s): Day 1 (Breakfast, Lunch, Dinner, Snack), Day 2 (Breakfast,
ACTG 4610 Annual Report Project Whole Foods Market, Inc. vs. Safeway Inc. Part I [pic] The Executive Chefs Valerie Baum, Ryan Hulme, Eric Kessler, Dan Munier TABLE OF CONTENTS 1. INTRODUCTION 2 1.1 Overview of Subject Company: Whole Foods Market, Inc. 2 1.2 Overview of Competitor Company: Safeway Inc. 2 2. BALANCE SHEET OVERVIEW 2 2.1 Summary of Significant Accounting Policies 3 2.2 Review of Total Assets 3 2.3 Review of Current Assets 3 2.3.1 Note about Inventories 4 2.3.2 Note about Investments 4 2.4 Review of Long Term Assets 4 2.4.1 Note about Goodwill and Intangible Assets 5 2.5 Review of Total Liabilities 5 2.6 Review of Current Liabilities 5 2.6.1 Note about Deferred