OPERATION ANALYSIS:

1. Deficiencies in Current Systems:

 Wrong orders: The errors in order accuracy and slow service during peak
hours can lead to lacks the convenience and speed that customers expect,
especially in a fast-paced environment.
 Shortage of raw materials: The coffee shop may face challenges in
tracking inventory levels efficiently like running out of essential
ingredients, impacting both cost control and customer satisfaction.
 Missing customers’ feedback: Gathering and analyzing customer
feedback is not well-integrated into the current system. This can lead to
missed opportunities for improving service and customer loyalty.
2. Obsolescence:
 Outdated equipments: The current technology infrastructure has become
outdated, making it challenging to adopt new tools and systems that can
enhance efficiency and customer experience.
 High cost for maintain equipments: Maintaining older equipment can
become costly due to the scarcity of spare parts or the need for frequent
repairs. This can eat into the coffee shop's profitability.

FUNCTIONAL ANALYSIS:

Functional analysis for a coffee shop involves breaking down its operational objectives
into specific system functions and allocating these functions to various subsystems
within the coffee shop's operational framework. Here's a functional analysis for a coffee
shop:

1. Object:
 The objective of the functional analysis for the coffee shop is to determine
whether there's a technically feasible approach to designing a system that
can meet its operational objectives, which typically revolve around
providing high-quality beverages and a pleasant customer experience.
2. Translation of Operational Objectives into System Functions:
 Order Management:
 Function: Receive and process customer orders for beverages and
food.
 Subsystem: Point of Sale (POS) system, order management
software.
 Beverage Preparation:
 Function: Prepare coffee, espresso, tea, and other beverages to
meet quality and taste standards.
 Subsystem: Coffee machines, espresso makers, grinders, milk

frothers.
 Inventory Management:
 Function: Monitor and manage inventory levels of coffee beans,
milk, syrups, pastries, and other supplies.
 Subsystem: Inventory management software, stockroom.
 Customer Service:
 Function: Provide excellent customer service, take feedback, and
address customer concerns.
 Subsystem: Front-of-house staff, customer feedback system.
 Employee Management:
 Function: Schedule employees, provide training, manage payroll,
and evaluate performance.
 Subsystem: Employee scheduling software, training programs.
 Marketing and Promotion:
 Function: Plan and execute marketing strategies, including
promotions and social media engagement.
 Subsystem: Marketing team, social media platforms.
 Financial Management:
 Function: Track expenses, revenue, and profitability.
 Subsystem: Accounting software, financial analysts.
 Health and Safety Compliance:
 Function: Ensure compliance with food safety, health, and safety
regulations.
 Subsystem: Health and safety protocols, inspections, hygiene
practices.
3. Allocation of Functions to Subsystems:
 Each function is allocated to specific subsystems or components within the
coffee shop's operational framework.
 For example, the function of "Beverage Preparation" is allocated to coffee
machines, espresso makers, and other equipment, while "Customer
Service" relies on front-of-house staff and a feedback system.
 There should also be consideration for interactions between subsystems.
For instance, the POS system (Order Management) interacts with Inventory
Management to track item availability.

FEASIBILITY ANALYSIS:

Evaluating the feasibility of a system concept for a small local coffee shop involves considering
several factors:
1. Functional Design:
 Consider the functional design of the system, which includes the processes and features
that the coffee shop intends to implement. Assess whether the proposed system aligns
with the coffee shop's goals and objectives. Ensure that it can effectively handle tasks
such as order processing, inventory management, and customer service.
2. Physical Implementation:
 Examine the physical aspects of implementing the system. This includes evaluating the
space available in the coffee shop for equipment, furniture, and customer flow. Ensure
that the physical layout supports the system's functionality and provides an efficient and
comfortable environment for customers and employees.
3. External Constraints and Interactions:
 Identify external factors that could impact the system's feasibility. Consider local
regulations, zoning laws, health and safety standards, and any other constraints specific
to the coffee shop's location. Ensure that the system complies with these external
requirements.
 Evaluate interactions with external systems or partners. For example, if the coffee shop
plans to implement an online ordering system, assess its compatibility with third-party
delivery services or payment gateways.
4. Relation to Current System or Application of Advanced Technology:
 If the coffee shop has an existing system or processes in place, assess how the proposed
system concept relates to the current setup. Determine whether it complements or
replaces existing systems.
 Consider the potential application of advanced technology. For example, modern coffee
shops often use point-of-sale (POS) systems with touchscreen interfaces, mobile payment
options, and inventory management software. Evaluate whether incorporating advanced
technology is feasible and beneficial for the coffee shop.
5. Assessment of Cost:
 Calculate the costs associated with implementing the system concept. This includes
equipment, software, labor, training, and ongoing operational expenses. Compare the
projected costs with the coffee shop's budget and financial resources.
 Consider the potential return on investment (ROI) and whether the benefits of the
system, such as increased efficiency or customer satisfaction, justify the costs.