mr carlz
PROPOSAL
ON
DESIGNING LOCAL AREA NETWORK (LAN),
A CASE STUDY OF TRINISPIRE CONSULTING
PREPARED BY
TABLE OF CONENTS
1. Introduction
2. Project Details
I. problem statement.
II. proposed solution.
3. Methodology
4. Conclusion
1. INTRODUCTION Majority of employees presently spend an average of 60 minutes per day going to the cafeteria or restaurant to select, purchase and eat lunch. About 20 minutes of this time is spent walking to and from the cafeteria. Selecting their meals and paying for their meals by cash or credit cards. When employees go out for lunch, they spend an average of 90 minutes off-site. Some employees phone the cafeteria in advance to order a meal to be ready for them to pick up. Employees don't always get the selection they want because the cafeteria runs out of certain items. The cafeteria or restaurant waste a significant quantity of food that is not purchased and must be thrown away. This same issue applies to breakfast and supper although far fewer employees use the cafeteria or restaurant for those meals than for lunch. Many employees crave this, and this will enable then get the food they prefer. Also this will increase their quality of work and their productivity. Knowing what food item customers want in advance would reduce wastage in the cafeteria or restaurant and would increase the efficiency of cafeteria staff.
2. PROJECT DETAILS This ordering system is a new system that is aimed at replacing the current manual and telephone processes for ordering and picking up lunches in the process of operation. The cafeteria ordering system will conform to all available web browsers. The cafeteria ordering system shall permit user access from the corporate intranet and if user is authorized for outside access through the firewall, from an internet connection at the user's home
I. PROBLEM STATEMENT Majority of employees
ON
DESIGNING LOCAL AREA NETWORK (LAN),
A CASE STUDY OF TRINISPIRE CONSULTING
PREPARED BY
TABLE OF CONENTS
1. Introduction
2. Project Details
I. problem statement.
II. proposed solution.
3. Methodology
4. Conclusion
1. INTRODUCTION Majority of employees presently spend an average of 60 minutes per day going to the cafeteria or restaurant to select, purchase and eat lunch. About 20 minutes of this time is spent walking to and from the cafeteria. Selecting their meals and paying for their meals by cash or credit cards. When employees go out for lunch, they spend an average of 90 minutes off-site. Some employees phone the cafeteria in advance to order a meal to be ready for them to pick up. Employees don't always get the selection they want because the cafeteria runs out of certain items. The cafeteria or restaurant waste a significant quantity of food that is not purchased and must be thrown away. This same issue applies to breakfast and supper although far fewer employees use the cafeteria or restaurant for those meals than for lunch. Many employees crave this, and this will enable then get the food they prefer. Also this will increase their quality of work and their productivity. Knowing what food item customers want in advance would reduce wastage in the cafeteria or restaurant and would increase the efficiency of cafeteria staff.
2. PROJECT DETAILS This ordering system is a new system that is aimed at replacing the current manual and telephone processes for ordering and picking up lunches in the process of operation. The cafeteria ordering system will conform to all available web browsers. The cafeteria ordering system shall permit user access from the corporate intranet and if user is authorized for outside access through the firewall, from an internet connection at the user's home
I. PROBLEM STATEMENT Majority of employees