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CS504 Assignment No. 3 solution

Wednesday, June 08, 2011 Posted In Edit This
Software Engineering-1 (CS504)
Assignment # 3
  Total marks = 20
                                                                                       Deadline Date =09-06-2011

Please carefully read the following instructions before attempting the assignment.

Rules for Marking
It should be clear that your assignment would not get any credit if:

  • The assignment is submitted after due date.
  • The submitted assignment does not open or file is corrupt.
  • The assignment is copied. Note that strict action would be taken if the submitted assignment is copied from any other student. Both students will be punished severely.
Solution:


1)      You should concern recommended books to clarify your concepts as handouts are not sufficient.
2)      You are supposed to submit your assignment in .doc format. Any other formats like scaned images, PDF, Zip, rar, bmp, docx etc will not be accepted
3)      You are advised to upload your assignment at least two days before Due date.
4)      This assignment file comprises of Two (2) pages.


Important Note: 

Assignment comprises of One (1) Question with two (2) parts and 20 Marks. Note that no assignment will be accepted after due date via email in any case (whether it is the case of load shedding or emergency electric failure or internet malfunctioning etc.). Hence, refrain from uploading assignment in the last hour of the deadline, and try to upload Solutions at least 02 days before the deadline to avoid inconvenience later on.

For any query please contact: CS504@vu.edu.pk



Question: [marks 10+10]


Consider a community website e.g. Facebook.com, which the people from different communities can use to share their status, videos, images, articles etc. with each other. To use the website a person must be registered member, and for registration the user must have an email address on Gmail, Yahoo or Hotmail (But no other domain).

After registration the person becomes the member of the community, and can share anything with his/her friends.

However to make a friend he/she can have two options:

1)      He/she can use the search service provided by the website to search friends (already members of the site), to which he sends the “friend request”, after that person (to whom the request was sent) accepts the request, they both become friends and can share anything with each other.

2)      Secondly he/she can select the option “Find friends using email contacts”. In this case the system fetches the contact list from his email account; requests are automatically sent to the persons that are already added in his/her email contacts (and are also the member of this community website). When all these members accept requests they become friends of the requester and can share anything with him/her.


Keeping in mind the Krutchen’s 4+1 architectural view model, develop diagrams to represent (at least one diagram for each):

1)      Implementation view (Also called Development View or Code view)

2)      Deployment View (Also called Physical view)


Note: you can use any notations and any software to draw the diagrams. For further concepts about Architectural Views, please revise Lecture no. 23




Solution:




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Wednesday, June 08, 2011 Posted In Edit This
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Wednesday, June 08, 2011 Posted In Edit This
QUESTION#1
As quality control manager in a restaurant how would you maintain quality in
producing and serving the food to the customers?

ANSWER:
Running a restaurant business is very complicated on its nature since the industry involves serving of foods and services to various customers. Every state has its own regulations on issuing permits and licenses to any restaurant business to ensure that the establishment is following the guidelines assigned to restaurant owners. On the part of the restaurateur, it is a big responsibility to make sure that the restaurant quality control conditions are being followed accordingly. It is pertinent to restaurant managers to learn the importance of quality control that influences a lot on the goal of customer satisfaction as well as on the area of food safety.

As quality control manager in a restaurant I would maintain quality in producing and serving the food to the customers in the following ways:

Food Production and Services
For the purpose of quality maintenance the processing of food should maintain its freshness and must be served in a presentable manner. Customers are not only depending on the quality of the food but also to the quality of services or how the foods are being served to them.

House Cleanliness
The area of the kitchen is referred as the “Back of House” while the “Front of House” is the dining area where the foods are served and eaten by the customers. It is crucial for restaurant owners to maintain the cleanliness of these areas to protect the health of the regular patrons.

Training of Employees
Chefs, waiters, and other service crews should undergo trainings to make certain that they can do the job properly and orderly.

Staff Management
It is the obligation of the owner to keep the customers happy as well as the staffs of the restaurant. Contented employees can do their job perfectly and can give excellent customer service.

Testing:
Another important quality control measure performed by our manager is to check and ensure that the critical food areas have been checked for proper temperatures and taste. This testing maintains consistent quality and taste for our customers and it helps us to identify a problem so that it can be rectified well in time.

Ingredients- (Procurement):
Another notable quality control measure performed by our manager is to use the highest quality of raw material for our preparations and don’t compromise on any conditions. Further we keep a check to ensure the nutritious value of the ingredients.

Customers:
Finally, Our esteemed customers are our ultimate barometer. We listen to their
suggestions and ideas with open mind and implement them if possible. Our top management believes in first hand information and is very aggressive in
interaction with the clients. This practice has helped and is continuously helping us in maintaining and further improving the taste and quality of our products.

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