Case Study: The Sustainable Kitchen Project (copied from Assessment 2) The Sustainable Kitchen (TSK) (Italian: Le Cucina Sostenibile), is an Italian family business that operates in regional south-eastern Victoria.

MIS201 Business Requirements Analysis, Trimester 3, 2024
Assessment 3 (Individual, EOU Assessment)
Business Report and Modelling

DUE DATE AND TIME:

Wednesday 5 February 2025 (8:00 PM)

PERCENTAGE OF FINAL GRADE:

40%

DETAILS OF STUDENT OUTPUT:

Report (Business) consists of modelling diagrams, tables, charts + 1000 written words + video presentation.

HURDLE REQUIREMENTS

Achieve at least 50% of the mark available for Assessment 3 to pass the unit.

Learning Outcome Details
This task allows you to demonstrate achievement towards the unit learning outcomes. The ULOs are aligned with specific graduate learning outcomes that is, the skills and knowledge graduates are expected to have upon completion of their studies and this assessment task is an important tool in determining the achievement of those outcomes.

If you do not demonstrate achievement of the unit learning outcomes, you will not be successful in this unit. It is good practice to familiarize yourself with the ULOs and GLOs as they guide the knowledge, understanding and skills youre expected to demonstrate upon completion of the unit. In this way, they can be used to guide your study.

Unit Learning Outcome (ULO)

Graduate Learning Outcome (GLO)

ULO1: Analyse a business context, its processes and structures to propose viable solutions.

GLO1 GLO5

ULO2: Understand and analyse stakeholder needs and their requirements to develop appropriate business solutions.

GLO1 GLO5

ULO3: Present and justify recommendations to a business audience using written, visual and oral communication

GLO1 GLO2

Introduction
As part of Assessment 2 you, as part of a business analyst team, are required to undertake a requirements analysis and business modelling tasks for a business technology project, The Sustainable Kitchen Product, i.e., your client from Assessment 1.

Case Study: The Sustainable Kitchen Project (copied from Assessment 2)

The Sustainable Kitchen (TSK) (Italian: Le Cucina Sostenibile), is an Italian family business that operates in regional south-eastern Victoria. The CEO and owner, Emiliano, started TSK before the pandemic and with the help of his astute CFO, Benito, the two gentlemen built the small organic venture into a larger organic vegetables and herbs business that delivers quality produce to various restaurants, AirBnBs, hotels, and families in the area. Due its growth over the last two years, TSKs customer base expanded significantly as interest in Healthy Food and Eating are growing.

Keeping the dream alive of Using as far as possible produce grown on TSKs family farm, TSK specializes in the growing of organic vegetables and herbs which are sold to customers in its own TSK Farm Shop. In addition, over the last 4 years TSK added its own highly popular home- made condiments and spaces made from organic vegetables and spices sourced from its own gardens. This required TSK to build a separate production facility on the farm with a production kitchen, production lines and automated machines1 to expedite the washing, preparation, bottling and packaging of TSK vegetables, herbs and condiments for delivery and direct sales in its on-site Farm Shop. Emiliano also built a special TSK Cooking School Kitchen for guests to book and participate in a variety of Italian cooking classes. Emilianos wife Julia and his three adult sons work with Emiliano in the business with Julia managing and running the Cooking School. Since all in the family are excellent cooks, Julia and the sons alternate as Instructors for the popular 1-day cooking classes. At this point in time the family can no longer keep up with manual bookings as classes have become more popular with locals and guests from other regions in Australia.

Emiliano who has an excellent business acumen, knows that the expansion of TSK to the digital domain would reach a larger customer base and the embedding of IT into TSKs day-to- day operations and workflow, will add effectiveness and accuracy to TSKs core functions. In addition, Emiliano and his CFO both agree that digitalization and an online presence will eventually take the business into new innovative ventures for the future.

Emiliano and his team invited your BA team to design and build a brand-new app and accompanying platform with customer-facing channels to transfer and extend TSKs whole business online. Based on current business activities, Emilio expressed a basic set of requirements the new app should have, in addition to the normal sales transactions, manual cooking class bookings and other manual activities the current business has. Emiliano is open for any new interesting and novel ideas to facilitate and support TSK.

The most pressing new functions that are required, are:

online product preparation, production, packaging and delivery shift allocations of staff allowing staff to select and confirm their daily shifts a week ahead of schedule, and
social media channels for the TSK Cooking School Kitchen allowing guests to share photos of their cooking experiences and dishes they made or invented based on the classes, and
delivery logistics to optimize the daily delivery points and routes for TSK

In summary, the main business processes of TSK that are relevant for the new online business and app design are the following:

Online ordering and buying of TSKs products:

The following elements can be ordered and bought; freshly grown packaged vegetables and herbs, spices and condiments all sourced from the TSK farm. Buying would include the use of a shopping cart and secure payment of items upon checkout.

(Note: TSK condiments are either simple (e.g. celery salt, garlic salt, onion salt or other food natural taste-enhancing spices) or compound (a variety of taste-enhancing sauces such as chilli sauce, chutney, meat sauce, mint sauce, prepared mustard). All condiments are prepared using Emilios traditional family recipes.

Online allocation of preparation, production, packaging and delivery staff shifts:

TSK workers work daily 8-hour shifts, 5 days a week in the factory on various production lines or in the production kitchen, to wash, prepare, pack and bottle TSK products. Emiliano wishes to have this allocation done algorithmically assigning different types of staff to pre-chosen shifts, based on individual skills and expertise. Shift allocations need to be done one week ahead of schedule. Emiliano also need to get reports on shift allocations, and problems that might have occurred during shifts with the machinery and work tasks in general.

Four types of shifts are relevant.

Production shifts: washing, cutting and selecting vegetables, herbs, spices, and condiments from production lines for further processing or packaging.
Product preparation kitchen shifts: mixing and preparing different spices and condiments according to specific recipes
Packaging shifts: packing and bottling all TSK products for sales in the farm shop or delivery by individual deliverers, and
Delivery shifts: delivering pre-ordered products to families, hotels, restaurants and AirBnBs. Delivery routes need to be optimized algorithmically for each delivery point to minimize travel times.

For each TSK worker, the following is important: staff ID, first name, surname, personal contact- and other details (i.e. address and telephone number). For shifts the following are important: shift type, preferred shift days and times, daily allocation, and hours worked. In addition, Delivery staff members need to have a registered Australian drivers license (with a unique number and type of vehicle the licensee may drive). For Delivery, the following are important: delivery address, items to deliver, driver name, delivery van registration number, planned and actual times of delivery, and preferred route.

Online booking of traditional Italian cooking classes:

All manual Farm Shop Cooking Classes need to be done through and online booking system for one or more of the following: i) pasta-making, ii) deserts and cakes, iii) winter cooking, and

summer Emiliano believes a new online booking system will promote and market TSKs business more widely. Online bookings need also be made a week ahead indicating details of the day, guest details, start and end times of each class, and cooking class preferences. Emilians wife and three adult sons need to be assigned to classes based on rotations and their preferences.

Its important that various social media channels are used to advertise and rate Cooking classes, allowing guests to review and comment on their experiences and class content so that Emiliano can learn more about his customer needs.
Emiliano, and his wife in particular, would like to draw on generative AI to work out new unique traditional Italian dishes and recipes for forthcoming classes, e.g. artisan bread making, traditional Italian mains, deserts or other Italian These algorithms could draw on specific ingredients Emiliano and his team can specify based on seasonal TSKs produce.
Julia would also like to keep in touch with former Cooking School guests through photo- sharing to advertise upcoming Cooking School Classes.

Reporting:

There is a definite need for a variety of different reports such as an online list of shift workers in the production facility, or on a specific factory line, list of forthcoming classes, recipes for specific themes for cooking class instructors, financial reports for Emiliano and the CFO and also reports of deliveries done or to be done, amongst others.

Christmas in July and Christmas in December festivals:

On Emilianos Wishlist, are two bi-annual Christmas in July (winter) and Christmas in December festivals. This is still in planning, but the idea is to organize a weekend event inviting various local producers (wine-and cheese makers, and olive-, coffee-bean and nut- growers etc.), to contribute to the weekend July and Decembers Foodie shows. This is part of the TSK teams future planning and is not a definite need.

*Note that TSK already uses a Payroll- and Logistics system as part of its business.

Assessment-specific Tasks you are required to undertake:
Use the information from the above case study of The Sustainable Kitchen Project to make appropriate assumptions as needed about additional details. Document your assumptions.

In this Assessment, you are required to undertake the following tasks:

Identify, describe and reason for TWO techniques to gather and elicit business requirements that you would find most useful for requirements elicitation for The Sustainable Kitchen projects website/app development. For each technique, explain and justify your selection and apply them to gather and elicit users requirements for the Sustainable Kitchen Product Website/app Note: to complete this task, you may want to review the week 4 and week 7 learning materials.

Develop a complete Business Process Model using the Business Process Modeling Notation (BPMN) that illustrates The Sustainable Kitchen Projects Website/app Process(es).

Make assumptions to support your Business Process

Create a 3-minute video presentation for your report in which you will pitch your Business Solution, i.e., recommendations for developing and implementing The Sustainable Kitchen Projects. Website/app. In your presentation, summarise the benefits and potential issues of developing and implementing The Sustainable Kitchen Projects. Website/app. Note that your target audience is The Sustainable Kitchen Projects management team (the CEO and CFO). For more details, see the instructions on how to create and submit your video presentation in the attached document.

Report Guidelines

The Assessment report should use the provided Assessment 3 Business Report template.
The Assessment report should be written in Microsoft Word (font size 12).
Submit your report and the video recording to the Assessment 3 Dropbox on
Appropriately reference relevant websites, journals, or conference papers cited in your research using the APA 7 Referencing

Video Guidelines: What to include in the Video Recording (Task 4)
The video will be a slideshow of text and graphics, PowerPoint slides and voice-over explaining each slide where you will pitch your business solution i.e., the Sustainable Kitchen Product Website/app highlighting the benefits and potential issues of developing and implementing the website/app

The graphics can be graphs or images (not videos). GLO2 Communication will be assessed on how convincing your argument is and how well you use your voice (e.g., tone, modulation, speed).

You are not required to include your body or face in the video, but you are free to do so if you feel it will improve GLO2 Communication. You will cover the techniques and skills you need through the Oral Communication Toolbox in Week 10 Learning materials. You will find the instructions for creating and submitting your video presentation in the Assessment 3 resource folder in CloudDeakin.

Submission

Submit your Assessment report to Assessment 3 Dropbox on the MIS201 unit

Upload your video presentation using Panopto, copy the link and paste it into the Comments section (under the File submission button) in the Assessment 3 See the instructions in the attached document.

When uploading your Assessment, name your document using the following syntax: . For example, Jones_Barry_123456789_MIS201_A3.doc.

Submitting a hard copy of this Assessment is NOT accepted. You must keep a backup copy of every Assessment you submit until the marked Assessment has been returned to you. In the unlikely event that one of your Assessments is misplaced, you will need to submit your backup copy.

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Marking and feedback

The marking rubric is also available in the MIS201 CloudDeakin unit site – in the Assessment folder (under Assessment Resources). It is always a useful exercise to familiarise yourself with the criteria before completing any assessment task. Criteria act as a boundary around the task and help identify what assessors are looking for specifically in your submission. The criteria are drawn from the units learning outcomes ensuring they align with appropriate graduate attribute/s.

Identifying the standard you aim to achieve is also a useful strategy for success and to that end, familiarising yourself with the descriptor for that standard is highly recommended.

Students who submit their work by the due date will receive their marks and feedback on CloudDeakin 15 working days after the submission date.

Extensions

Extensions can only be granted for exceptional and/or unavoidable circumstances outside of your control. Requests for extensions must be made by 12 noon on the submission date using the online Extension Request form under the Assessment tab on the unit CloudDeakin site. All requests for extensions should be supported by appropriate evidence (e.g., a medical certificate in the case of ill health).

Applications for extensions after 12 noon on the submission date require University level special consideration and these applications must be must be submitted via StudentConnect in your DeakinSync site.

Late submission penalties

If you submit an assessment task after the due date without an approved extension or special consideration, 5% will be deducted from the available marks for each day after the due date up to seven days*. Work submitted more than seven days after the due date will not be marked and will receive 0% for the task. The Unit Chair may refuse to accept a late submission where it is unreasonable or impracticable to assess the task after the due date. *’Day’ means calendar day for electronic submissions and working day for paper submissions.

An example of how the calculation of the late penalty based on an Assessment being due on a Thursday at 8:00pm is as follows: