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Read the Hoosier Burger scenario attached below and address the following in a four page paper,

 

Label each section of your paper by starting each answer with the corresponding letter (a, b, c, or d) so that your response to each item can be easily found. 

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  1. Explain how the Hoosier Burger project was identified and selected. Discuss the focus that the new system should have.
  2. Explain the Hoosier Burger project’s scope.
  3. Assess the Hoosier Burger project’s feasibility using the six categories of feasibility factors listed on page 100.
  4. Using Figure 4-13 as a guide, develop a Project Scope Statement for the Hoosier Burger project. Include the following categories in the statement: General Project Information, Problem/Opportunity Statement, Project Objectives, Project Description, Business Benefits, Project Deliverables, and Estimated Project Duration.

(!) Addition to the text, cite at least two additional scholarly references

 

CASE STUDY: HOOSIER BURGER P2

 

The Hoosier Burger project development team has met several times with Bob and Thelma Mellankamp. During these meetings, Bob has stressed the importance of improving Hoosier Burger’s inventory control, customer ordering, and management reporting systems. Demand for Hoosier Burger food is at an all-time high, and this increased demand is creating problems for Hoosier Burger’s staff, creating stock-out problems, and impacting sales.

During rush periods, customers sometimes wait 15 minutes to place an order and may wait an additional 25 minutes to receive their order. Low-in-stock inventory items are often not reordered in a timely fashion, thus creating problems with the food preparation. For instance, vanilla ice cream is used to prepare vanilla malts, an item that accompanies the Hoosier Burger Special. Last week, Bob did not order enough vanilla ice cream, resulting in a last-minute dash to the grocery store.

Bob and Thelma have expressed their feelings that a new information system will be beneficial in the areas of inventory management, marketing, customer service, and food preparation. Additionally, the project team discussed with Bob and Thelma the possibility of implementing a point-of-sale system as an alternative design strategy.


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