There are various approaches that can be deliberate for considering project feasibility and vital consideration necessary for each feasibility methods. The purpose of this study is not to solve the problem, but to decide whether the problem is worth solving. It includes tests such as Operational, Technical, Economic and Schedule feasibility.
Operational feasibility study tests the operational range of the new information system before it is going to be established. The requested new system must have high operational feasibility and the usability will be high as well.
With the start of the new system, will the restaurant’s employee’s (waitresses, owners) be fully involved in making and processing the new system?
Is the current paper-based system well liked and efficiently and effectively been used, and are they comfortable using the existing system?
Do the waitresses and the owners Frank Anderson, Gina Wong and Wayne O’Conner support the project?
Will they see the need for a modification for the existing paper-based system?
Will there be any new request from the owners using the system or required any new modifications after the new system been made?
Will the new system be secure from viruses? And no further changes will be made in the future?
This feasibility study deliberates about the technical requirements of the new proposed system for the restaurant which will effectively satisfy the employees. Considerations of the technical requirements are then compared to the technical capability of the restaurant.
Software, hardware and network settings must be installed in part of the new system invention; can the Le Diner Restaurant obtain those kinds on production?
Will there be a prototype for the new system, and will there be a trial to try on before building the actual system?
Do the staff and owners have the skills and experience in other words practical knowledge in IT; do they have an IT background? If not, can it be learned and taught?
Will the new system incorporate with other company information systems?
Will the combination of hardware and software supply sufficient routine and performance?
Does the new system available and has been made by other IT professional before and does the technology even exists at all?
Economic feasibility involves a method and also an effort to make sure whether or not it is consistent and likely to complete. This feasibility basically evaluating the efficiency of the new system, where it analysed the new system costs and incomes as well as benefits of the proposed system and whether it will be greater than its
lifetime costs, in other words it must be an accurate weigh for the cost versus the benefits before taking any action. To determine the total cost of ownership, estimation costs must be done for:
The management, IT team and employees
Hardware such as required desktop, CPU and software such as the required application to build the new system request which are the stock control software and point of sale software.
The estimated costs for postponing the project
License and fees
Installing the system
Conversion of file
An analysis that needs to be considered is as follows:
Will the new system be cost effective? Which means will it be worth the price to be spent for the new system to be implemented?
Providing a basis for comparing developments. Comparison between the total expected cost of each section against the total expected benefits, to see whether the benefits outweigh the costs and by how much.
Will the system be promising or possible with the given resource constraints, Resource constraints is an important resources that IT teams have to plan and manage on regular basis are machines, materials, people and working capital. Obviously, if these resources are available in abundance then the project could be accelerated to achieve shorter project duration.
Other than the importance of costs, economic feasibility also evaluates tangible and intangible benefits to the restaurant.
They are the costs for which it is assigned on a specific financial value and measured in Dollar ($) value.
In this case the new system inventory software
A new customer ordering system and food preparation system practically using the point-of-sale.
The new system will eventually help to reduce the use of paper and also will automatically save costs spent.
Budget saved from buying a new cupboard for the records to be filled in.
With the new system the restaurant will have an increase of profit because of fast services. The new system will be beneficial for the waitresses in many ways such as a new food ordering system where they’re using Portable Device Assistance.
Overtime for the employees will be eliminate
The waitresses will enjoy their work with the help of Portable Device Assistance (P.D.A), where they can make their work more efficient and easy.
It will create a working environment which is effortless and less manpower required because the new system is in its simplest form of usage.
Schedule Feasibility is a consideration and collaboration between time and costs. It is also the probability of the schedules time frame for the new system being completed within its expected due date. If the system has a high possibility of completion by the chosen due date, then this feasibility is considered to be high.
The restaurant management need to establish a firm timetable for the project, will they established such timetable?
Can the restaurant or IT team control the aspects that will eventually impacted schedule feasibility?
What are conditions must be satisfied during the development of the system?
Will an accelerated schedule pose any risks? If so, are the risks acceptable?
Will project management techniques be available to coordinate and control the project?
Task 2 – Feasibility Report
To: Steering Committee
From: Mohammad Sueib bin Suhaimi, Assistant Project Leader
Date: 11th April 2013
Subject: Feasibility Report of the new system for Le Diner Italian Restaurant
I, Mohammad Sueib bin Suhaimi conducted and investigate the different system criteria regarding about the current system and also for the new system. The main purpose of this feasibility report is to decide whether to develop the new system and to determine if the proposed solution is practical and feasible with the support of the different criteria of the feasibility study. Below is the Background of the existing system of the restaurant and also the problems that arises while conducting the system. There are problems that need to be considered and needed some attention and required necessary changes in order for the restaurant to have a better and time consuming system that will work for the employees.
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The Italian restaurant is owned and shared by three people whom are friends named Frank Anderson, Gina Wong and Wayne O’Conner. The restaurant is moderately in size and currently the system is done manually by hand. The goods are sent to the backdoor of the restaurant and Frank check the goods and update the stock log book every night after daily sales have been tallies. The current customer ordering system is where the waitresses of the restaurant takes order from customers and write it on order tickets and later been send to cash counter to total up, and next they send it to the kitchen where the orders are prepared, once it has been prepared the waitress will deliver the food to the customer and the order ticket will be placed into order ticket box. The tickets are reviewed nightly and Frank makes some adjustment to inventory.
The main problem of the existing system are basically the used of hand and paper based system which errors are occurred regularly.
In Addition, the inventory systems are also paper-based, where it affects the supplier delivery order causing inconvenience, creating out-of-stock problems and impacting sales.
When the inventory stock is low they have to reordered the goods where most of the time the time management is poor and not organized properly.
As a result and in some cases the foods are wrongly ordered.
The customer ordering system are also affected because of the system, as a result the order ticket are sometimes misplaced. Either never sent to the kitchen for prepare or never sent into the order tickets box.
Therefore, the kitchen staff are struggling to keep up with the food preparation and making sure the foods are prepared at the correct order, and retrieved by the appropriate waitress.
Benefits of the New System
The new system will eventually help to reduce the use of paper and also will automatically saved costs spent.
A new ordering system is where the customer’s order will be redirected to the kitchen complete with the detail of the waitress that is placing the order for different tables for different groups of customer that dined in the restaurant, a device which is specially made for the restaurant that eventually will eliminate the use of paper and manual work by the waitresses.
With the new ordering system, food preparation in the kitchen will be much easier, smooth and proper.
The new system will capture the point-of-sales data which is the information from a barcode data that will automatically assembled and collect the given info needed for inventory stock. Typically, the information gathered would identify the goods that are low in stock, at what prices, and when and where the transaction took place. As a result, it will eliminate the stock problems and stock problem.
The system is also saves time where it helps the waitress to handles orders easier and proper.
Frank himself who’s in charge for the stock, the new system will automatically save, record and update all the important details he needs for inventory management and food ordering
Feasibility of a New System
It is very important for the employee of the restaurant to get involved and take part of creating the new system
Will the user use the system once it has been made? This goes to the waitresses and also Frank that will use the system, the system will eventually will be user friendly and easy access for them to use and will not take a long time for them to learn to use it.
The working environment of the restaurant will change to reliable and fast service. The customer will receive their foods on an earliest point of time after placing their orders, this will effect of how the system will be beneficial for the end user.
The system again is user friendly, the user of the system will quickly adapt to the change and the system will have an easy access and different language system as well so that different people with different background will understand and will quickly understand how the system works.
As a result the system actually will reduce the work load if used effectively.
Is the project possible with current technology? The current necessity of building the new system is possible with the current technology available. The web based centralized application for Le Diner Restaurant can be implemented based on J2EE framework.
Currently the new system technology is available with various third party dealers and which is also compatible with other systems but this new device and system will be added some new features and updated features that will be beneficial for every party involved.
There are a few things to be consider as well to think through in this feasibility include manpower such as debuggers, testers, system analyst and programmer.
Also need to consider the software and hardware to be used. Of course, the researcher needs to examine the monetary factors since it might need a huge investment.
Resource constraints is very important in technical feasibility, it is crucial on having to plan and manage on usual basis are people, machineries, materials, and the people involve as far as working capital. Apparently, if the given resources constraints are obtainable then the project of the new system creation could be speeded up to accomplish shorter project duration, which automatically will affect the schedule feasibility.
The system can be learned as it has no language barrier, as it is installed with a special all language translator that will translate from English to different kinds of other language.
The device and the new system will be user friendly and the language will be in its simplest form for better understanding especially for older generation where basically they don’t want to learn much compare to the younger generation.
It will be an increased flexibility & efficiency of operation by eliminating redundant data entry in the stock log book.
Is the project possible, given resource constraints? It has to be develop system in-house due to resource limitations.
Appropriate decision, increased monitoring of the new system and control due to access to up-to-date information.
Cost and also error reduction and more effective use of staff time.
There will be an ultimate high quality services, increased output and input material and efficiency
The following costs spent for the construct of the new system which estimated will be finished in 2 months and also the organization and IT Team that will be involved to developed the new system are as follows:
Costs and Hours spent
Total costs for 2months
2 System Analysts
$10.00 per hour
$20.00 per hour
2 Graphical User Interface
$40.00 per hour
2 System Architect
$30.00 per hour
1 Database Specialist
$35.00 per hour
Equipment of Hardware and Software
Costs for a Year
$25.00 for One Month
Portable Device Assistance (P.D.A)
$65.00 for 1 piece of device
$70.00 for 1 device
New network connection installed (updated regularly)
$20.00 a month
As the estimated costs of building the system been done, the benefits of the system must be at the same level and doesn’t outweigh thr level with both cost and the benefit for both parties. Satisfaction for both parties is important.
The new system may possibly be able to be developed, but that doesn’t mean we have the skills required to properly apply that technology. It is true that it can be learn and taught, nevertheless, it will affect the technical feasibility of the project and definitely, it will impact the schedule feasibility as well.
Considering this feasibility is to time and duration of the project whether if it is too long to be complete before it is useful. To approximate whether the prospective timeframes and the time of completion date schedules can be met. As well as whether meeting these date will adequate for dealing with the needs of the restaurant.
The system will be developed within the timeframe given and it needs to be an exact date of when the system should be completed. If it’s going to take a longer period of time, it eventually will impacted the economic feasibility and also making sure that the management techniques must be able to coordinate and control the project
This feasibility is very important for the employee of the Le Diner restaurant to be completely involved and take part of creating the new system. If they’re not completely participating in the project they will not be able to further on to continue to the phase and to the next. Timeframe and consideration of each feasibility study are important as well. The new system is suitable to be called N.F.O.S (New Food Ordering System) for the waitresses to use to conduct their work. They will be using a specialized device where it consists of specific software that consists of menu details of the Le Diner Restaurant and together it also will detect as well as capture the point-of-sale data.
There will be a new specialized device called Portable Device Assistance (P.D.A) and a newly designed software for the inventory stock system as well. This completely new system will completely help Frank to easily update and check the stock every night without staying late overtime if there an error occurred, it will completely eliminate error.
To my conclusion this new system is worth every penny spent. Comparison to the current existing system, it is not environmental friendly where it is paper-based system and especially frequent inaccuracies and miscalculation especially for inventory stocked. Most importantly the new system will help to The system will help the employee to gain more profit and to have a better working environment and also a system that will actually help every single staff with their work by making their work easier to tolerate.
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