CASE STUDY 1 – Unraveling the Jargon
The consultant’s reply was: “In my investigation of your applications portfolios, I’ve applied … to the logical data structures and have discovered a very high frequency – approximately 93.286% - of data embedded in application program logic which is largely responsible for the integrity and synchronization problem currently being encountered. As a solution, I would recommend the design of a master database each of which would employ relational technology to reduce the database to third normal form. This would eliminate the possibility of semantic disintegrity upon querying the database.”
a. Try to guess what the consultant said?
b. Justify the use of technical jargon.
What the consultant was trying to say is that base on his investigation, with the expertise that he have and upon checking the folder where the database application is placed, he already found the cause of an error or problem within the database. The problem is data overloading. Data Overloading means that there are many unused or inappropriate data that was inserted inside the database application. The solution is to redesign the database and transform it into a new form which is called “Third Normal Form.” The database is said to be in third normal form where in each non-primary entity is independent with each other. Transforming the data base in the third normal will eliminate semantic integrity or an illogical or incorrect placement of values in the database.
Using technical jargon is appropriate whenever the one you are talking to is at the same expertise as yours. Many people are considering it useful for the people inside a professional field. They can use jargon to get information faster. Some people use technical jargon to make oneself seem superior by using words and terms that others cannot understand. Technical jargons are recommended to use but in the right time, the right place and with the right people where they can understand the terms that you are using.
Case 2: Information System in Restaurant
A waiter takes an order at a table, and then enters it online via one of the six terminals located in the restaurant dining room. The order is routed to a printer in the appropriate preparation area: the cold item printer if it is a salad, the hot-item printer if it is a hot sandwich or the bar printer if it is a drink. A customer’s meal check-listing (bill) the items ordered and the respective prices are automatically generated. This ordering system eliminates the old three-carbon-copy guest check system as well as any problems caused by a waiter’s handwriting. When the kitchen runs out of a food item, the cooks send out an ‘out of stock’ message, which will be displayed on the dining room terminals when waiters try to order that item. This gives the waiters faster feedback, enabling them to give better service to the customers. Other system features aid management in the planning and control of their restaurant business.
The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales. This helps management plan menus according to customers’ tastes. The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the void are keyed in. This may help later in management decisions, especially if the voids consistently related to food or service. Acceptance of the system by the users is exceptionally high since the waiters and waitresses were involved in the selection and design process. All potential users were asked to give their impressions and ideas about the various systems available before one was chosen.
a. In the light of the system, describe the decisions to be made in the area of strategic planning, managerial control and operational control? What...
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