Information system Article Example | Topics and Well Written Essays - 2250 words

Information system - Article Example Procedure / Research Business Need: The labour cost control is used to control the situation of overstaffing of breakfast service, and thus can reduce the unnecessary labour expenses of the fine dining restaurant to the accepted budget range, with better using of resources for providing high-quality customer services with efficiency (James, 2003). Functionality: The functionality of the system should have is listed below: Identify the staff mix of morning shift in required number according to the occupancy of the day Defining hourly pay of staff and supervisors Budgeting the staff cost of breakfast service weekly Expected Value: We expect the project can decrease the labour cost of the fine dining restaurant which is led by the overstaffing of breakfast service, due to the ineffective way of rostering. On the other hand, improve customer satisfaction for reducing the complaints about the service inefficiency. Tangible: Reduce the annual total labour cost by 5% Reduce the yearly customer complaints calls by 10% Intangible: Improve staff efficiency Improve customer satisfaction Special Issues or Constraints: F&B manager mandates deadline for 31st May next year The system needed to be in place for the next financial year Technical feasibility Although some risks are presented, the Labour Cost Control System is considered to be technical feasible. The System's risk based on familiarity with application is medium: Microsoft Office such as Words and spreadsheets are commonly used in each department; and management staff had all trained to ensure their competency level of skills and knowledge IT department also has rich experience and knowledge in the utilisation of Microsoft Office and other relevant softwares However, many choices of... The first section is staged at gathering requirements and modelling the system in accordance to it. The design issues are handled in this stage which allows deeper penetration into the system for understanding the business process flows (Boehm, 2001). The labour cost control is used to control the situation of overstaffing of breakfast service, and thus can reduce the unnecessary labour expenses of the fine dining restaurant to the accepted budget range, with better using of resources for providing high-quality customer services with efficiency (James, 2003). We expect the project can decrease the labour cost of the fine dining restaurant which is led by the overstaffing of breakfast service, due to the ineffective way of rostering. On the other hand, improve customer satisfaction for reducing the complaints about the service inefficiency. From the organisational point of view, the project is considered to be low risk and expected to have high investment return (ROI - 182.30%). The project's objective focuses on reducing the labour expenses of the restaurant through breakfast service.