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Object Oriented Analysis Project ReportFantasticAsia CuisineAutumn, 2017FantasticAsia CuisineOBJECT-ORIENTED ANALYSIS REPORTGroup: Campus: Tutorial Class: Tutor:Student ID Last Name First NameTable of Contents 1 Executive Summary 2 Introduction 2 Dictionary of Terms and Acronyms 3 Case Study for Pro...

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2017: OOA Project Report

Fantastic Asia Cuisine

Object Oriented Analysis Project Report

FantasticAsia Cuisine Autumn, 2017

FantasticAsia Cuisine OBJECT-ORIENTED ANALYSIS REPORT Group: Campus: Tutorial Class: Tutor: Student ID

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Last Name

First Name

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Table of Contents 1 Executive Summary ............................................................................................ 3 2 Introduction …………………………………………………………………… 3 2.1 Dictionary of Terms and Acronyms ................................................................... 4 3 Case Study for Project Work …………………………………………………. 5 4 Major Business Function Areas ........................................................................ 7 5 Scope ................................................................................................................. 7 6 Package Diagrams ............................................................................................. 8 7 Actor List and Documentation .......................................................................... 17 8 Use cases ........................................................................................................... 29 9 Use Case Diagrams ........................................................................................... 55 10 Activity Diagrams .............................................................................................61 11 Class Descriptions ............................................................................................. 73 12 Class Diagrams ................................................................................................. 106 13 Interaction Overview Diagrams ........................................................................ 115 14 Sequence Diagrams ........................................................................................... 122 15 State Machine Diagrams ................................................................................... 131 16 User Interfaces………………… ....................................................................... 139 17 Operational (Non-Functional) Requirements ................................................... 145 18 Environmental Considerations .......................................................................... 147 19 Testing Plan ...................................................................................................... 148 20 Test Design…… .............................................................................................. 150 21 Test Cases………………………..................................................................... 152 25 References ......................................................................................................... 167

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1. Executive Summary This document is a proof of concept to designing a system for the case study of the Fantastic Asia Cuisine. This document contains a complete analysis of the functions of various sub systems which include Online Subsystem and the Onsite Subsystem consisting of Maintenance, Stock/Menu Management, Financial Management and Staff Management. The actor descriptions explain the various live components that make up the FAC system. These can include staff, customers, suppliers, and constructs such as Banks and the ATO. The Use cases explore how the various actors will interact with each other as well as the system itself. This includes their roles in carrying out tasks such as. The various UML diagrams included in this document such as the use case diagram, activity diagram, class diagram, state machine diagram, interaction overview diagram and sequence diagram assist with presenting the analysis done in this document. It will show how the various actors, use cases and interfaces will interactively participate in the running of the restaurant. User interfaces are used to illustrate the kind of design that analysis has found that will be beneficial in allowing the actors to interact with the system in a user-friendly manner, easy to use and simplified interface. Operational requirements show us a detailed explanation of various non-functional components, not seen from the diagrams presented. These include performance, scalability of the system, volume of the data, bandwidth of the network, operating system and software and security requirements. Project Management is a collection of the documentation used to support the working of the group, such as project plan, time management and meeting minutes.

2. Introduction Fantastic Asia Cuisine are in need of a new interactive computer system that would assist the company completing all types of tasks that appear within the system. In addition, they would like an analyst to design a new online portal that would help them move their business online and could handle even the offline functions so that all the branches can communicate with each other, which currently only happens using traditional mediums of communication. A completely new computer system would need to be employed over existing system to modernise the business and allow the new features to be implemented into the system.

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2.1 Dictionary of Terms and Acronyms FAC

Fantastic Asia Cuisine

UML

Unified Modelling Language

UI

User Interface

UC

User Case

HR

Human Resource

ATO

Australian Taxation Office

ABN

Australian Business Number

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3. Case Study for Project Work FantasticAsia Cuisine FantasticAsia Cuisine is a typical SME (Small to Medium Enterprise) that has four restaurants (franchises) in Western Sydney area. The company is currently employing around 50 people and it has a turnover of approximately $10 Million per year. Each restaurant is able to host a banquet party with up to 120 customers or accept group dining booking (at the customer site) with up to 300 diners. Take-away possesses a substantial percentage of the business. But presently, there is no capability for a potential customer to make the order online. Each FantasticAsia Cuisine’s restaurant has only an onsite/phone ordering system. The current business has a simple informative website to present the four restaurants of the company. Computing facilities include four workstations (one for each restaurant), twelve desktops/laptops (three for each restaurant) and four network printers (one for each restaurant). All the devices of each restaurant are connected using a small Local Area Network (LAN). The data is stored as static files in each workstation separately. There are no connections or data sharing among workstations of the four restaurants. The business of FantasticAsia Cuisine is expanding quickly in recent years with two restaurants’ capacity being doubled and three new restaurants are planned to open shortly. The owners are also aware of the significance of the Internet and are keen to move a large part of their business to e-business and to a more robust and scalable platform. The requirement for the new business online, however, needs to be understood, analysed and documented. To achieve this purpose, they have hired a specialist consulting firm made up of 2 ~ 5 consultants from Western Sydney University. The brief requirement of this project is to develop an Internet-based software solution that will handle all aspects for FantasticAsia Cuisine, such as online (distributed/centralised) and onsite food ordering (take-away/dine-in), party/group dining booking, stock/menu management, staff management, financial management, and maintenance of restaurants’ facilities (cleaning/renovation/plumbing/gas/electrical) etc. The consulting group is required to provide a full documentation of the requirements for the FantasticAsia Cuisine. This system will be analysed and designed using Object Oriented Techniques with the Unified Modelling Language (UML version 2.0) for the documentation. The platform adopted for the implementation of the system is either .NET or J2EE. Your object oriented analysis report should justify the reason (advantage and disadvantage) of using your selected technology in this project. All the data will be stored in databases for better management. The analysis should also concern about the connectivity and sharing data among the four restaurants. And it should be flexible and robust, and scale well because the business of FantasticAsia Cuisine is to expand significantly in the near future. Details of the requirements are as follows: Food Ordering – Onsite and Online + Onsite Food Ordering – Food ordering can be taken inside a restaurant by a staff. The system should record the customer’s name, food details, payment methods (e.g. cash, efpos or credit card), take-away or dine-in (table arrangement) and related information. + Online Food Ordering - Online food ordering can be done via Internet by a customer. The customer can register his/her information so that he/she can make orders repeatedly when

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logging onto the system. The required information includes username, password, title, full name, address, credit card information and others. If a customer does not wish to register his/her information, the system will still take the customer’s information as that required to the registered customers, in addition to pick up or delivery and other food details. Registered customers may receive credit points that can be used in their following consumptions at FantasticAsia Cuisine. Online food order package should also include table reservation and automatic dispatch of the job according to the customer location and operations of restaurants if no particular restaurants are specified by the customer. Banquet Party/Group Dining Booking + Banquet Party – The party booking can be done by a customer via Internet, telephone or onsite. The customer provides information about date, time, size, restaurant, budget, and requirements on food and other services like entertainment etc. After receiving the deposit from the customer, the restaurant manager will inform the stock staff to prepare for the party and contact related companies if there are other service requirements. If the customer is not specifying a particular restaurant, the company general manager can choose one to take over the booking according to the operation status of all the restaurants. + Group Dining – The group dining is booked by following the similar procedures as done in the party case. The general manager may select more than one restaurant for a very large dining booking. Stock/Menu Management – This module allows a manager to view available foods (stocks), update available stocks as well as order new stocks to meet requirements of the four restaurants’ normal operations and prepare for banquet parties and/or group-dinning bookings. This module also allows the manager to add, edit or remove food items in restaurant menus. Maintenance – This module allows a manager to plan/monitor daily cleaning of each restaurant, receive requests and make arrangements for repairing/renovation, get services of plumbing/gas/electrical, and manage all other maintenance. Staff Management – The functional requirements for this module are as following  Manage (view, add, edit and remove) personal record for an employee, e.g. personal information, salary, degree, skills, etc.  Manage the work roster (e.g. weekly work schedule) for all employees, including crossrestaurant work roster such as assistance to a restaurant undertaking a big banquet party,  Manage the annual leave and sick leave and leave balance of an employee,  Manage the payments for an employee. Financial Management - furthermore, FantasticAsia Cuisine would also like to upgrade its internal business processes to a new level. These include:  Records of cash flow (e.g. Income and expense for a daily period basic)  Submission of taxes (e.g. GST) to the government – electronically  Profit and loss analysis on an ongoing basis Emerging Technologies - in the vision of fast growth emerging technologies, the managers are keen to utilise these technologies for the food ordering and management purpose. Therefore, they are looking for the analysis of business processes that make use of mobile and other novel technologies (such as accepting novel payment ways, using smart phones for table reservation and/or food ordering) in cooperation with the online system. The

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waiters/waitresses can use mobile devices to take order that will be forwarded to the kitchen and the stock automatically to shorten the time of food preparing and processing. When an online order is received, the job dispatch can be determined according to the location of the customer and operations of restaurants at the time. The management believe that this will increase the customer’s accessibility and productivity of each restaurant. Note that, all processes for FantasticAsia Cuisine should be operated via the secured network or the internal LAN. Although there are four separate restaurants, it is important to provide a solution for a centralised management, data sharing and backup.

4. Major Business Function Areas Feasibility Study includes: Cost/Benefit Analysis Budget Technical Feasibility (Software, Hardware, OS etc) through prototypes Operational Feasibility (Generic team experience, client limitations, basically SWOT Analysis) Timeframe Feasibility (including lag-time)

5. Scope

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6. Package Diagrams 6.1 Fantastic Asia Cuisine (Overall System) 6.1.1 Overall System Critical Requirement Analysis

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6.1.2 Overall System Package

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6.2 Fantastic Asia Cuisine Food Ordering – Onsite and Online 6.2.1 Food Ordering (Onsite & Online) Critical Requirements Analysis

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6.2.2 Food Ordering (Onsite & Online) Package Diagram

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6.3 Fantastic Asia Cuisine – Financial Management 6.3.1 Financial Management Critical Requirements Analysis

6.3.2 Financial Management Package Diagram

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6.4 Fantastic Asia Cuisine – Maintenance 6.4.2 Maintenance Critical Requirements Analysis

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6.4.3 Maintenance Package Diagram

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6.5 Fantastic Asia Cuisine Stock/Menu Management 6.5.1 Stock/Menu Management Critical Requirements Analysis

6.5.2 Stock/Menu Management Package Diagram

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6.6 Fantastic Asia Cuisine Staff Management 6.6.1 Staff Management Critical Requirements Analysis

6.6.2 Staff Management Package Diagram

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7 Actor List and Documentation 7.1 Actor: A10-Customer Actor Type, Stereotype This is an abstract actor representing all customers that participate with the Fantastic Area Cuisine system Actor Description This actor is present throughout the system as a customer that access or take orders within the Fantastic Area Cuisine. Actor Relationships The abstract A10-Customer has two different types of concrete actors: A11-OnsiteCustomer A12-OnlineCustomer Author & History Terrence Sicat Interface Specifications

7.2 Actor: A20-Staff Actor Type and Stereotype The A20-Staff is an abstract type and it is a concrete stereotype which represents all staff in Fantastic Asia Cuisine. The A20-Staff has a variety of concrete staff that derives from this abstract actor. Actor Description The A20-Staff is present throughout the entire FAC system to carry out procedures related to staff. Actor Relationships A50-OnlineStaff AOnsiteStaff Accountant RGM(Restaurant General Manager) InventoryStaff Author & History Terrence Sicat Interface Specifications

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7.3 Actor: A200-PaymentSystem Actor Type & Stereotype This non-human actor is an abstract secondary actor which represents the third party payment systems that are accepted by the FAC Actor Description The payment system interacts with the onsite and online food ordering system in order to verify the statuses of payments which are made by the onsite and online customers. Actor Relationships A111-Eftpos A121-PayPal Interface Specifications

7.4 Actor: A11-OnsiteCustomer Actor Type & Stereotype This is a concrete actor that represents an onsite customer throughout the FAC restaurants Actor Description The A11-OnsiteCustomer represents a customer who presents themselves onsite of the Fantastic Asia Cuisine Restaurant to have their records taken such as their basic information, food details, payment methods, table information and related information. For the functions to work the actor must pay so that any transactions made can be carried out successfully. Actor Relationships This actor is the child of the parent A10-Customer Author & History Terrence Sicat Interface Specifications

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7.5 Actor: A12-OnlineCustomer Actor Type & Stereotype This is a concrete actor that represents an online customer throughout the FAC restaurants Actor Description The A12-OnlineCustomer represents a customer who utilizes the FAC system through their exclusive website to register basic information, search for their desired food products, choose how they are to receive their food products through delivery or takeaway, and booking table reservations. The actor must identify themselves through the system to receive credit points to be used for future purchases. This actor must maintain their payment or billing information so that transactions can be carried out successfully. Actor Relationships This actor is the child of the parent A10-Customer Author & History Terrence Sicat Interface Specifications

7.6 Actor: A200-PaymentSystem Actor Type & Stereotype This is a concrete actor that represents the bank in the FAC syst em Actor Description The A30-Bank the transactions throughout the FAC system Actor Relationships A31-payWithEftpos Author & History Terrence Sicat Interface Specifications

7.7 Actor: Accountant B10 Actor Type: Secondary Actor Description: The accountant conducts maintenance of the financial data used by Fantastic Asian Cuisine. Accountants provide information about the performance of the Fantastic Asian Cuisine and submits the tax retu...