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School of Computer Studies Fall Semester 2009 SYS366AB Test 1 version 1 Suggested Ans. Page 1

Ye Olde Butchery Case Study

From the following description of how Ye Olde Butchery functions, you are to draw a business use case diagram and to write a Business Use Case description for two of the business use cases on the diagram. The templates follow the description.

At Ye Olde Butchery’s tent, its staff sell sausages on a bun, beef and turkey burgers, all beef hot dogs and meat pies and patties. The 9 varieties of sausages and the burgers are made on the day they are sold at the stores in Summerside and Charlottetown and brought to the venues in refrigerated trucks. The burgers are made from freshly ground beef or turkey, contain no filler and are large enough to satisfy even the hungriest appetite. The most popular choices, however, are the selection of homemade meat pies and patties, which are delivered fresh from the oven to the venues twice a day. The staff at the tent also sell cold meat for sandwiches and some cheeses at a Deli Counter.

When a customer comes to the Ye Olde Butchery tent, they are given a menu before they enter. Once the customer has chosen what they want to eat, they fill in an order listing all of the items. They give the form to a cashier, who totals the order and accepts their payment. The cashier then returns the order stamped paid to the customer and files the form. The customer takes the paid order either to the Grill where s/he will pick up freshly cooked sausage, hot dog or burger or to the Oven where s/he can choose the flavor of hot meat pie or meat patty that s/he wants. The customer then goes over to Finishing Touches and adds their choices of condiments and fresh garnishes.

Customers can also order meat, including steaks and chops, for barbequing at their campsite. The customer must place an order before noon at the Butcher’s counter. The customer is given a form listing of all of the products available for sale and the prices by weight. The customer puts an X beside the items s/he wants, the quantity of each product and takes the form to the cashier. The cashier enters the items into the cash register, which creates an invoice. The customer pays the total of the invoice and is given a copy. The cashier puts the form that the customer filled out into a brown envelope. At noon the envelope is taken to the main store in either Summerside or Charlottetown and all of the orders are filled. When the delivery truck returns at 3:00 p.m. with the second delivery of meat pies and patties, it brings customers’ orders with the original of the invoice attached. When the customer presents his copy of the invoice, the Butcher’s counter staff gives him his order and removes the original invoice, stamps it filled, and files it with the day’s receipts.

Section A: Business Use Case Diagram and Business Use Case Descriptions

A1 Business Use Case Diagram

In the space which follows, draw a Business Use Case Diagram showing all of the processes described for Ye Olde Butchery (and only for Ye Olde Butchery). You are to use these UML icons in your diagram. School of Computer Studies Fall Semester 2009 SYS366AB Test 1 version 1 Suggested Ans. Page 2

CompleteButcheryOrder Oven Grill

Cashier ButcheryCustomer

(from Use Case View)

ProcessPaymentForFood

FillPaidOrder

CreateInvoice

PlaceMeatOrder ProcessPaidMeatOrder

ProcessInvoice

ButcheryCounterStaff School of Computer Studies Fall Semester 2009 SYS366AB Test 1 version 1 Suggested Ans. Page 3

A2 Business Use Case Descriptions

In the space which follows, you are to write a Business Use Case Description for 1 of the business use cases on the Business Use Case Diagram that you drew for Ye Olde Butchery.

Business Use Case Description 1:

Business Use Case Name: (1 Mark)

Short Description: (2 marks) This use case enables the actor

Actors: (1 Mark)

Trigger: (2 marks)

Results: (2 Marks) School of Computer Studies Fall Semester 2009 SYS366AB Test 1 version 1 Suggested Ans. Page 4

Section B: Stakeholders’ Diagram

Reporting and Scheduling System:

Their experience trying to meet the demands of the various venues of the Canada Games 2009 has shown the owners of Ye Olde Butchery that they need a reporting and scheduling system if they are going to continue to service venues of major sporting and cultural events. The system will also track the popularity of the food items for sale so that the quantities that are made of each can be adjusted to meet demand of customers throughout the day and through future scheduling. At the end of the day, the system will create and print a preferences report ranking the items offered for sale in terms of popularity, how many were sold, and how many reached zero before the end of the day. Based on this information, the owners will adjust the minimums for each item by day.

The system will create a production schedule for each day based on the projected minimums. It will calculate the time required to prepare each item using such factors as cooking time, cooling time, preparation time, transportation time, packaging time, and prioritize the orders in terms of the length of time and number of staff required to meet the demand. It will then create a daily schedule for the two shifts: the one beginning at 3:00 a.m. and the one beginning at 7:00 a.m. The 3:00 am shift will be made up primarily of those making the sausages, hamburgers, meat pies, chili, etc. for the day; the one beginning at 8:00 am will consist mainly of staff serving customers at the stores in Charlottetown and Summerside and the tent at the event venue, the drivers of the delivery vans and cooks needed to meet any requests during the day.

At the end of the day, the staff at the tent must dispose of all uncooked meat as there is too great a danger of food poisoning. Like all vendors who sell food items, Ye Olde Butchery’s stores in Charlottetown and Summerside and their tent at event venues are visited by health inspectors who conduct unannounced inspections. The frequency of these visits and the severity of the fines for infractions of the food handling guidelines have doubled since the Listeriosis outbreak in 2008. To meet the Provincial and federal guidelines, the staff at the tent records all of the items that they have thrown out at the end of each day and the date and time and manner of the waste removal. A report will run at the end of the week which itemizes all of this information by day. This report will be sent to the head of quality assurance so that he has the information readily available should the Federal, Provincial or Municipal Health Ministry request it.

From the information given above, draw a stakeholders’ diagram for Ye Olde Butchery’s reporting and scheduling system only. School of Computer Studies Fall Semester 2009 SYS366AB Test 1 version 1 Suggested Ans. Page 5

ProvincialHelathMinistry Owners FederalHealthMinistry (from Use Case View)

StaffAtStore

MunicipalHealthMinistry

Drivers ReportingAndScheduling (from Use Case View) (from Use Case View)

HealthInspectors

ButcheryCustomer StaffAtTent (from Use Case View) HeadOfQA (from Use Case View)