1. Kojima JAPANESE STEAK HOUSE
By: Nicolas Morrison, Nguyen Pham, & Angelica Rosales
Kojima JAPANESE STEAK HOUSE

2. Contact Information
Address:
11504 Jones Rd.
Pearland, TX 77584
Phone:
(713)
Hours:
Mon-Thur: 11:00am– 10:00pm
Sat-Sun: 11:00am-10:30pm

3. About US
Kojima Japanese Steak House offers a wide variety of variety of traditional Japanese dishes and sushi. Our vision is to provide high-energy, family-friendly, and value oriented cuisine to satisfied customers. It is our mission to deliver quality, fresh, delicious food.

4. Business Values
Provide highest quality food with highest quality ingredients
Enhance customer service quality.
Satisfy customer’s needs
Encourage repeat visits from loyal customers
Increase operation efficiency.

5. Business Processes Ordering food and drink supplies
Track and control costs and inventory.
Keep track of customer information.
Track and compensate employees for time worked.
Track orders as they are placed
Create billing, daily sale revenue and food consuming reports.

6. Issues & Constraints
Financial investment is not cheap for new information system.
Employee’s behavioral habit  need time and expense to train.

7. Desired Reports Inventory for Period Orders for Period
Bills to Customers
Sales reports
Breakeven Analysis

8. Entities Order-Details Customer Orders Products Inventory Employees
Invoices
Customer Payments
Vendors
Vendor Payments
Order-Details

9. Minimum required level
Entities & Attributes
Customers
Order
Product ID
Inventory
Employees
Invoices
Customer Payments
Vendor
Vendor Payments
Order-Details
Customer ID
Order ID
Item ID
Employee ID
Invoice ID
Payment ID
Vendor ID
Vendor Payment ID
Last Name
Quantity
Name
Type
Amount Billed
Amount Paid
Description
Vendor Invoice number
Quantity Ordered
First Name
Price
Date Billed
Date Paid
Address
Date of Order
Units used
Balance
Order Date
City
Minimum required level
Zip code
Amount on hand
Telephone

10. Logical Design Invoices Customer Payments Products Customer Orders1
makes 1
Customer Payments 1
makes
Products 1 m
Customer
makes m
Orders
Made of
Inventory 1 1 1
requires m
Made of 1 m m
supplied by m
Order Details
make 1 1
Makes 1
Vendors
Employees 1
Vendor Payment

11. Physical Design
Customer (Customer ID, Last Name, First Name, Address, City, Zip code, Telephone)
Orders (Order ID, Quantity, Price, Date of order, Customer ID, Employee ID)
Products (Product ID, Item ID, Name, Description, Price, Quantity)
Inventory (Item ID, Type, Description, Units Used, Minimum Required Level, Amount on Hand, Vendor ID)
Employees (Employee ID, Last Name, First Name, Address, City, Telephone)
Invoices (Invoice ID, Order ID, Amount Billed, Date Billed)
Customer Payments (Payment ID, Invoice ID, Amount Paid, Date Paid, Balance)
Vendors (Vendor ID, Description, Price, Order Date, Address, City, Zip code, Telephone)
Vendor Payments (Vendor Payment ID, Vendor ID, Vendor Invoice Number, Amount Paid, Date Paid, Balance)
Order-Details (Order ID, Product ID, Quantity Ordered, Price, Date of Order)

12. Entity Relationship Diagram

13. Customer Table

14. Inventory Table

15. Vendor table

16. Employee table

17. Products Table

18. Order/Invoice Table

19. Order Details table

20. Customer addition form

21. Inventory on hand report

22. Order query: crab sushi