1. CSC 340 Tutorial 8 Y. An, BA 1130 Friday 9, Dec. 5, 2003

2. In This Tutorial Overview of FoodCo Ltd Case Study. Make an initial fact finding plan emphasizing on product costing and production planning. Identify descriptions for different designing phases.

3. Overview of FoodCo Products: a range of perishable foods for supermarkets. Location: East Anglian region of the UK. Chairman: John Evans. History: Since the end of WWII.

4. Simple Facts about FoodCo Three factories on the site:  Beechfield: raw vegetables are prepared.  Coppice and Watermead: more complex processes involve making sauces, pickles and the like. Managing Director: Harold Evans. The World Tradition range was launched in 1997, selling successfully to direct customers.

5. Information Systems Harold persuaded the Board that the introduction of a new product range compelled the company to manage its information more effectively and efficiently. Board agreed to undertake a major review and updating of all IS. A national firm of consultants was commissioned to recommend a strategy.

6. The Consultant’s Report A recommendation of a phased approach. The top priority was to develop new product costing and production planning. Substantial investment in upgraded hardware. Let’s do phase 1.

7. An Initial Fact Finding Plan Emphasizing on Product Costing and Production Planning ObjectiveTechniqueSubject(s)Time Commitment To get background on the company and the advertising industry Background reading Company reports, trade journals. 0.5 day To establish business objectives. To agree on the likely scope of new system. Gain an understanding of timescale InterviewHarold Evans and Clare Smythe (the new finance director) At least one hour each.

8. Fact Finding Plan ObjectiveTechniqueSubject (s)Time Commitment To gain understanding of roles of each department. Check out line management in production. To agree likely interviewees among staff. InterviewDepartment heads. One hour each To find out how production operates. To clarify role of different factories and decide whether further fact- finding can focus on just one. InterviewFactory managers. Ideally in a group for 2 hours.

9. Fact Finding Plan ObjectiveTechniqueSubject(s)Time Commitment To determine role of production planners and controllers InterviewProduction planner and production controller. 1.5 hour each. To follow up development of understanding of production planning and control. ObservationProduction planner and production controller. ½ day each.

10. Fact Finding Plan ObjectiveTechniqueSubject(s)Time Commitment To establish what records are kept. Interview/docume nt sampling. Line supervisor.1 hour. To determine what kind of events take place during the course of a production run. Observation.Line Supervisor and operatives on line. 1 hour. To determine how the production costing system operates at present and what improvements are required. Interview.Principal accountant. ½ shift.

11. Fact Finding Plan ObjectiveTechniqueSubject(s)Time Commitment To determine how the production costing system operates at present. InterviewCosting clerks1.5 hours each.

12. Identify Descriptions for Different Phases Which of the following sentences describing an element of the FoodCo system represents analysis, logical design, and physical design?  The reason for stopping a run will be selected from one of the values displayed in a listbox (Java Choice) in the Record Line Stop dialogue window.  When a production line stops during a run, the reason for stopping will be recorded.  The reason for stopping a run will be entered into the system by selecting from a list of valid reasons. -End-