Canteen Ordering System for Unilever Simplilearn CBAP Certification Project - 1 SUBMITTED BY: SONAL MISHRAINDEX Introduction BACCM MODEL stakeholders RACI MATRIX Identify the problem statement in this system. Identify objectives of the new Canteen Ordering System. 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 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. Write down the main features that need to be developed. Write the in-scope and out-of-scope items for this software. Draw an activity diagram for the system. Draw an ER diagram of the system. Write out the business requirements, both the functional and nonfunctional requirements. 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, InVision Studio, InVision Freehand, or Moqups.INTRODUCTON Overview and Summary Unilever is a British-Dutch MNC FMCG company, headquartered in London, England. Unilever is one of the oldest FMCG companies, and its products are available in around 190 countries. In its UK offices, Unilever had around 1500 employees which were spread across 12 floors. They had 2 canteens to cater to. these 1500 employees. Each canteen could seat around 150 employees at a time. Most employees would prefer to take their lunch between 12 noon to 1 pm. This led to a huge rush in the canteen during lunch hours resulting in employees wasting a lot of time waiting for tables to be vacant Management calculated that it took around 60 minutes for employees to go and come back fromlunch. Almost 30-35 minutes were wasted in waiting in a queue to collect their food and get a table to sit and eat. However, the time spent eating was barely 10-15 minutes. The remaining 10 minutes were spent reaching and coming back from the canteen using the elevators. Employees don’t always get their choice of food they want because the canteen runs out of certain items. The canteen wastes a significant quantity of food by throwing away what is notpurchased. Many employees have requested a system that would permit a canteen user to order meals online, to be delivered to their work location at a specified time and date. BACCM Model Need to develop a system for online canteen operation which will help employee to order food online, will reduce employee wait time and will indirectly increase employee efficiency and help with food availability, reduce wastage of food .TO move present offline/physical food ordering system with online food ordering system To Develop an application this will help employee to order food before their lunch time. Food will be prepared according to order placed by employee .{t will deliver the food at their work location. Current canteen process involves the entire employee taking their meals in their lunch time from 12 to 1 pm. This causes rush at the canteen and canteen operation get effected and causes the employees to spend up to 30 minutes waiting for their food. Additionally, due to the unforeseen demand of the food items result wastage of food from the canteen. It aims on reducing the wait time of employee, availability of desired food, and increased satisfaction for the employees. It also focuses on reduced food wastage and cost saving for the organization. STAKEHOLDERS ree ‘© Order food latest by 11 am from updated menu (on daily basis) and choose preferred time/date for it to be delivered. ‘* Modify order before checking out. * Provide feedback. Canteen Manager [© Create/Update menu on daily basis. * View orders placed by employee, get it prepared by chefs and ensuring proper delivery of the order. Delivery Boy + Tobeable to close the order once food is delivered at employee's desk.Payroll system Maintaining employee's database for the no. of dishes order want their respective price to be deducted from employee's salary automatically Management Check most popular dishes. No. of employees using system. Satisfaction of employees using feedback mechanism. Sales of each day, total monthly earnings and order forecasting. Operational Support Team Provides operational support to employees/customer in case of any issue while using the application. Project Ensure successful implementation of solution by maintaining all Manager constraints, resources, budget and time. Implementati Develop online web application for the employees to order food on IT Team from Unilever canteen and ensuring that all 1500 employees are able to use application smoothly. Testers Test the usability and convenience of application to fixany errors /bugs if identified Sponsor Sponsoring all budget related activities and providing usefull insights. Regulator Ensuring food is as per the health standards. Food Supplier Providing logistical support to Canteen management based on the demand, Business Ensuring proper collaboration between external and internal, Analyst stakeholders to implement successful solution effectively,Sere LS CMM se Mr IN ont DOO eye) 1 er Conc c Drseraa ag T ey l 1 LCL G Ceecorly R Saad Team ee rd A eee) R eT) ary ig Sr T rere c Sua ond R PST URLS R PROBLEM STATEMENT Problem Definition: Canteens of Unilever offices in UK are not well occupied to cater their employees. Office is spread across 12 floors with almost 1500 employees where they have 2 canteens to cater maximum 150 employees each ata time, Employees usually take lunch break around 12 noon te 1pm which led to huge rush in canteen. Due to huge rush, employeeshave to wait in queues and it wastes almost 30-35 minutes where only 10-15 minutes isspent for eating by employees which shows that almost 50-60% time is wasted inwait time, Employees also don’t always order the food of their choice and it results in wastage of food by canteen and they have requested to create online food ordering system which permits them to order food online and get it delivered at their work location in specifiedtime and date. Advantages Advantages of the Canteen Ordering System: For Employee: © Asystem would save considerable time to those employees who use the service. ‘© It would increase the chance of them getting the food items they prefer. © This would improve both their quality of work life and their productivity. For Canteen: ¢ The foad wastage will be reduced. © This will reduce the cost.