Mis 535 Course Project

2470 Words Oct 2nd, 2012 10 Pages
Implementing Management Information System to Improving Profit, Efficiency and
Customer Satisfaction for the Small Restaurant Business

Banks,K and Bruce, R.
Managerial Applications of Information Technology – IS535 (ON)
DeVry University, Keller Graduate School of Management
September 19, 2012

Table of Contents Page
Abstract …………………………………………………………………………………… 3
Brief Company Background ……………………………………………………………… 3
Discussion of Business Problem …………………………………………………………. 4
High Level Solution ……………………………………………………………………… 5
Benefits of Solving the Problem …………………………………………………………. 5
Business/Technical Approach ………………………………………………………......... 6
Business Process Changes………………………………………………………………… 9
Technology Or Business Practices
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Although the business has a website with a widget that allows visitors to be added to the company’s mailing list, there is no in-house practice of obtaining customer information, request of online customer satisfaction participation or web follow-up. Finally, most marketing and business promotion is done mostly via word of mouth and in local newspapers.
Cuban Pete’s needs to improve operation efficiencies, reduce cost, decrease customer wait and sit times, increase customer satisfaction, and improve marketing. Major business problems to be resolved are: * Increase in revenue * Attract new customers * Retain and engage repeat customers * Establish practices to streamline and automate business practices
With no current automated systems, Cuban Pete’s to implementation of Point of Sale Systems, Customer Service Management (CSM) systems, and social media for marketing and promotion to demonstrate better strategic, managerial, and operational control.
HIGH LEVEL SOLUTION
Strategic decisions are characterized by uncertainty and unstructured decision. These areas will include budgets, target markets, policies, and business objectives. Cuban Pete’s needs to implement automated systems that provide data in real-time on food items ordered and comparisons of weekly sales totals versus food costs, allowing planning for tighter

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