Student Declaration: Intro To Management Information System

Student Declaration
I______am __Ali Hassan________Registration No.___18-arid-3845_____, hereby declare
that by attempting the paper for the course __ Intro to Management Information System , I
will not be involved in any kind of cheating/copying/plagiarizing in solving the short
questions based paper of Final Term Examination Spring2021. I take full responsibility of my
conduct. If I found involved in any kind of such activity of cheating/copying/plagiarizing,
then Institute reserves the right to take any disciplinary action against me.
Ali Hassan
Student Signature
Final Exam / Spring 2021 (Paper Duration 24 hours)
(Online Assignment Based Question Paper)
Course No.: MGT 543 Course Title:Intro to Management Information System

Total Marks:30 Date of Exams:
Degree: BBA Semester:6th Section: A
Marks
Q.No. 1 2 3 4 5 6 7 8 9 10 Obtained/
TotalMarks
Marks
Obtaine
d
Obtained Marks in Words:
Name of the Teacher:Syeda Shawana
Who taught the course:Signature of Teacher / Examiner:
To be filled by Student
Registration No.: 18-arid-3845 Name: Ali Hassan
(THEORETICAL/PRACTICAL EXAMINATION)
Note: Please complete your paper upto 3 pages. Don’t exceed from prescribed page limit.
Read the case study thoroughly and answer the required questions.
Case Study on MIS: Information System in Restaurant

A waiter takes an order at a table, and then enters it online via one of the six terminals
located in the restaurant dining room. The order is routed to a printer in the appropriate
preparation area: the cold item printer if it is a salad, the hot-item printer if it is a
hot sandwich or the bar printer if it is a drink. A customer’s meal check-listing (bill) the items
ordered and the respective prices are automatically generated. This ordering system
eliminates the old three-carbon-copy guest check system as well as any problems caused by
a waiter’s handwriting. When the kitchen runs out of a food item, the cooks send out an
‘out of stock’ message, which will be displayed on the dining room terminals when waiters
try to order that item. This gives the waiters faster feedback, enabling them to give better
service to the customers. Other system features aid management in the planning and
control of their restaurant business. The system provides up-to-the-minute information on
the food items ordered and breaks out percentages showing sales of each item versus total
sales. This helps management plan menus according to customers’ tastes. The system also
compares the weekly sales totals versus food costs, allowing planning for tighter cost
controls. In addition, whenever an order is voided, the reasons for the void are keyed in.
This may help later in management decisions, especially if the voids consistently related to
food or service. Acceptance of the system by the users is exceptionally high since the
waiters and waitresses were involved in the selection and design process. All potential users
were asked to give their impressions and ideas about the various systems available before
one was chosen.
Questions:
1. In the light of the system, describe the decisions to be made in the area of strategic
planning, managerial control and operational control? What information would you
require to make such decisions? Marks
10
___This ordering system eliminates most of all the possible human error. It will be easy and
convenient for the management to take quick decisions based on the data. As they already know
customer feedback, sales,Cost control etc.This system will help mentioned management in the
following ways:-
Strategic Management- Strategic management involves setting objectives,analying the

competitive environment,analyzing the competitive and internal environment.Byanalyzing then
finally evaluting strategies. Each organisation requires constantly assess to their strategies for
sucess.For this restaurant the management can easily evaluate the cost of everyday bases, the
organisational capacity, effectiveness and effeciency of policies in the work.If the sales are going
down or they is any other area of concern, they can figure out fast with this business model and
can work faster. So that the business is not affected.
Middle management- Middle management assign to the same initiative,request frequent

progress reports on initiatives. It is responsibility of middle management to manage the
resources on the budget that top management has decided. As everything is online in this
business model. it will be easier for management to have a closure picture of data and the
budget. For any business both planning and controlling are imoportant. In this controlling will be
easier for the management as they have the exact data for every decision.
Operaional management-Operational managers duties include overseeing customer orders,

creating menu, checking upon the stock. In this business model, the decision will be quick as the
feedbacks are recorded for every customer.Also, they can check which food item is out of stock
and which is more in demand. they can work accordingly on everyday basis.So, with the digital
data and numbers they can easily identify the challenges and can work on that.
___________________________________________________________________________
___________________________________________________________________________
________________________________________________________________________
1. What would make the system a more complete MIS rather than just doing
transaction processing?
Marks 10
2.
____2. Complete MIS system:

 At present, the waiter collects the order manually and enters it online on 1 of the
6 available terminals at the restaurant. To make the system more employee
friendly and save time, the waiters can be provided hand held devices like ipads,
tablets with internet connection and the order can be collected with just single
click and the waiter does not need to write down or memorize anything.
 instead of currently used printers, we can have monitor screen placed in kitchen
where kitchen staff will see all orders collected by waiters.
 The present system does not mention the order processing time which is usually
provided by the apps like pizza hut, mcdonalds and dominos. it gives a fair idea
to the customer regarding estimated wait time
 Visibility and access restriction of the system features: waiters can have access
to incoming orders assigned with table numbers, similarly cooks can have access
to incoming orders along with customized comments and inventory in stores,
managers may have access to total marketing functions and sales statistics
 Customer Feedback system: This additional feature can be incorporated as kiosk
near the exit of the restaurants to help management plan menu as per the
customer's taste and feedback
___________________________________________________________________________
___________________________________________________________________________
_______________________________________________________________________
2. Explain the probable effects that making the system more formal would have on the
customers and the management. Marks
10
i)It eliminates the mistakes made by the customer in reading the menu as well as the mistakes
caused by waiter's handwriting on the spot
ii)Reduces the pressure on waiters of memorizing order and they can take 4-5 orders at once
without jumbling them up.
iii)Notifications will be recieved by the kitchen staff/cook for each of the order irrespective of
the waiter who collected it, hence maintaining the FIFO of orders
iv0It is simple to edit and update the order, since it is real time and up to minute, the changes
get reflected immediately
v)clock out messages due to shortage of ingredients will help the waiters get fresh order from
the customer immediately without delays
vi)Since it eliminates human error, it saves time i.e the average time for serving food is
reduced and same manpower can carter to a larger number of orders with higher efficiency
vii)All features are connected to the cloud and update automatically, it becomes easy to track
the total sales and to modify the menus depending on categorization of FSN(fast-slow-non
moving) dishes and popularity of the dishes.
__________________________________________________________________________________
__________________________________________________________________________________
______________________________________________________________________________

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Student Declaration

Iam Ali Hassan__Registration No._18-arid-3845_____, hereby declare

will not be involved in any kind of cheating/copying/plagiarizing in solving the short

conduct. If I found involved in any kind of such activity of cheating/copying/plagiarizing,

Course No.: MGT 543 Course Title:Intro to Management Information System

Registration No.: 18-arid-3845 Name: Ali Hassan

Case Study on MIS: Information System in Restaurant

Strategic Management- Strategic management involves setting objectives,analying the

Middle management- Middle management assign to the same initiative,request frequent

Operaional management-Operational managers duties include overseeing customer orders,

____2. Complete MIS system:

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