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Do not use visio for these diagrams, either use ms word or power point ===================================================== Draw two diagrams: one Context Diagram (aka Level 0) and one Level 1 T
Do not use visio for these diagrams, either use ms word or power point
=====================================================
Draw two diagrams: one Context Diagram (aka Level 0) and one Level 1
The scenario is as follows:
Scenario One:
The Baltimore Horse Club has about 100 members. All the club's membership activities are managed by a database. Prospective members can join the club by sending in a membership form along with $10. A planning committee decides on new activities for the coming month and these are passed on to members in a monthly newsletter. Information about all activities past and present are stored for future use. Members also receive reminder letters when their membership is due for renewal.
Scenario two:
Draw two diagrams: a Context Diagram and a Level 1 Diagram detailing the following process. Note: The Context is a "high-level" DFD. (aka Level 0) . Level 1 "explodes" all the processes found in the Context.
Handheld Point of Sale (PoS) Devices and the Dining Process
The hospitality industry uses a wide variety of technologies to lower costs and enhance customer service. As a systems analyst, you just collected requirements for a new PoS (Point of Sale) system which you will now map.
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The Thirsty Camel (TC) is a busy bar and restaurant in Washington D.C. It offers an eclectic menu featuring progressive comfort food mixed with international flavors. The owner, a graduate of NYU, is technology forward thinking.
The future "to-be" process starts as follows: When guests are seated, a server explains the restaurant menu and specials before asking for drink orders. The server enters the drink orders on a handheld PoS device called Orderman. The order is submitted electronically to the bar screen; showing the order and the server's name. When ready, the server brings the drinks to the guest table.
A similar process is repeated for food orders. Only this time, the order ticket is shown on a screen in the kitchen. Chefs then prepare the food. When ready, the server picks up the food order and places the dishes at the proper seat.
When it comes to payment, the server prints the bill, delivers it to the table. The handheld device has a credit card or debit card swiper and receipt printer. The server thanks the guests for visiting TC.
At the end of the day, the manager prints out reports from Orderman. The reports include revenue per available seat hour, processing times, as well as a list of foods and drinks that sold well. The manager uses the report to place a new food and drink inventory orders.
