INTRODUTION
This is a Business analysis project that tries to automate and systematize the staff canteen ordering experience/system
at Unilever PLC. In this project, the following skill sets were utilized in proffering business solution to the identified gaps.
These include Data Elicidation from stakeholders' engagement, Stakeholders analysis, Gap analysis/Requirement gathering, Process flow map (with 'AS-IS' & 'TO-BE' proceses), User's stories, SDLC, Jira sprints AND Agile methodology among others.
DISCLAIMER: Please note that the information shared in this repository is for educational and demonstration purposes only. All datasets and reports do not represent any company, institution or country. All information are dummy datasets to demonstrate my Data/Business analysis capabilities.
Most employees would prefer to take their lunch between 12 noon to 1 pm. This has led to a huge rush in the canteen during lunch hours resulting in employees wasting a lot of time waiting for tables to be vacant. Management calculated that it took around 60 minutes for employees to go and come back from lunch. Almost 30-35 minutes were wasted in waiting in a queue to collect their food and get a table to sit and eat. However, the time spent eating was barely 10-15 minutes. The remaining 10 minutes were spent reaching and coming back from the canteen using the elevators. Employees don’t always get the choice of food they want because the canteen runs out of certain items. The canteen wastes a significant quantity of food by throwing away what is not purchased
# Lunchtime Challenges: time difficulties, poor food choices, food wastages, non-satisfied employees
# Insufficient public space for lunch-time
# Less than optimum staff performance occasioned by loss in manhours: about 91hrs manhour lost every month to wait-time in Canteen; leading to lower productivity and performance by the staff-members
i). Do nothing
ii). Expand the public space to accommodate more staffer given that the current state is 300 persons per
time. Therefore, with 1500 staff-members,that means times 5 increase in the present state of the carteen. In my opinion,this option is not cost
effective.
iii). Building a new Lunch Ordering Application for staffers to order the meal of their choice. This has the advantages of curbing food wastages, drudgery in visiting the Canteen, man-hour loss reduction as well as improve productivity, with additional incorporation of a CRM-styled feedback mechanism, and direct payment options (Best Option).
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USER STORIES:
i). As a canteen manager, I want to able to create a meal-menu so that employees can view and make their choice.
ii). As the Canteen Manager/Staff, I want to take inventory of all dishes ordered by different users, so that I can make critical inventory decisions.