Reference no: EM133830236

Business Requirements Analysis

Learning Outcome 1: Analyse a business context, its processes and structures to propose viable solutions.

Learning Outcome 2: Understand and analyse stakeholder needs and their requirements to develop appropriate business solutions.

Learning Outcome 3: Present and justify recommendations to a business audience using written, visual and oral communication

Introduction
As part of Assessment 2 you, as part of a business analyst team, are required to undertake a requirements analysis and business modelling tasks for a business technology project, The Sustainable Kitchen Product, i.e., your client from Assessment 1.

Case Study: The Sustainable Kitchen Project

The Sustainable Kitchen (TSK) (Italian: ‘Le Cucina Sostenibile'), is an Italian family business that operates in regional south-eastern Victoria. The CEO and owner, Emiliano, started TSK before the pandemic and with the help of his astute CFO, Benito, the two gentlemen built the small organic venture into a larger organic vegetables and herbs business that delivers quality produce to various restaurants, AirBnB's, hotels, and families in the area. Due its growth over the last two years, TSK's customer base expanded significantly as interest in Healthy Food and Eating are growing.

Keeping the dream alive of ‘Using as far as possible produce grown on TSK's family farm', TSK specializes in the growing of organic vegetables and herbs which are sold to customers in its own TSK Farm Shop. In addition, over the last 4 years TSK added its own highly popular home- made condiments and spaces made from organic vegetables and spices sourced from its own gardens. This required TSK to build a separate production facility on the farm with a production kitchen, production lines and automated machines1 to expedite the washing, preparation, bottling and packaging of TSK vegetables, herbs and condiments for delivery and direct sales in its on-site Farm Shop. Emiliano also built a special TSK Cooking School Kitchen for guests to book and participate in a variety of Italian cooking classes. Emiliano's wife Julia and his three adult sons work with Emiliano in the business with Julia managing and running the Cooking School. Since all in the family are excellent cooks, Julia and the sons alternate as Instructors for the popular 1-day cooking classes. At this point in time the family can no longer keep up with manual bookings as classes have become more popular with locals and guests from other regions in Australia.

Emiliano who has an excellent business acumen, knows that the expansion of TSK to the digital domain would reach a larger customer base and the embedding of IT into TSK's day-to- day operations and workflow, will add effectiveness and accuracy to TSK's core functions. In addition, Emiliano and his CFO both agree that digitalization and an online presence will eventually take the business into new innovative ventures for the future.

Emiliano and his team invited your BA team to design and build a brand-new app and accompanying platform with customer-facing channels to transfer and extend TSK's whole business online. Based on current business activities, Emilio expressed a basic set of requirements the new app should have, in addition to the normal sales transactions, manual cooking class bookings and other manual activities the current business has. Emiliano is open
for any new interesting and novel ideas to facilitate and support TSK.

The most pressing new functions that are required, are:
online product preparation, production, packaging and delivery shift allocations of staff allowing staff to select and confirm their daily shifts a week ahead of schedule, and
social media channels for the TSK Cooking School Kitchen allowing guests to share photos of their cooking experiences and dishes they made or invented based on the classes, and
delivery logistics to optimize the daily delivery points and routes for TSK drivers.

In summary, the main business processes of TSK that are relevant for the new online business and app design are the following:
Online ordering and buying of TSK's products:
The following elements can be ordered and bought; freshly grown packaged vegetables and herbs, spices and condiments all sourced from the TSK farm. Buying would include the use of a shopping cart and secure payment of items upon checkout.

(Note: TSK condiments are either simple (e.g. celery salt, garlic salt, onion salt or other food natural taste-enhancing spices) or compound (a variety of taste-enhancing sauces such as chilli sauce, chutney, meat sauce, mint sauce, prepared mustard). All condiments are prepared using Emilio's traditional family recipes.

Online allocation of preparation, production, packaging and delivery staff shifts:
TSK workers work daily 8-hour shifts, 5 days a week in the factory on various production lines or in the production kitchen, to wash, prepare, pack and bottle TSK products. Emiliano wishes to have this allocation done algorithmically assigning different types of staff to pre-chosen shifts, based on individual skills and expertise. Shift allocations need to be done one week ahead of schedule. Emiliano also need to get reports on shift allocations, and problems that might have occurred during shifts with the machinery and work tasks in general.

Four types of shifts are relevant.
Production shifts: washing, cutting and selecting vegetables, herbs, spices, and condiments from production lines for further processing or packaging.
Product preparation kitchen shifts: mixing and preparing different spices and condiments according to specific recipes
Packaging shifts: packing and bottling all TSK products for sales in the farm shop or delivery by individual deliverers, and
Delivery shifts: delivering pre-ordered products to families, hotels, restaurants and AirBnB's. Delivery routes need to be optimized algorithmically for each delivery point to minimize travel times.
For each TSK worker, the following is important: staff ID, first name, surname, personal

contact- and other details (i.e. address and telephone number). For shifts the following are important: shift type, preferred shift days and times, daily allocation, and hours worked. In addition, Delivery staff members need to have a registered Australian driver's license (with a unique number and type of vehicle the licensee may drive). For Delivery, the following are important: delivery address, items to deliver, driver name, delivery van registration number, planned and actual times of delivery, and preferred route.
Online booking of traditional Italian cooking classes:
All manual Farm Shop Cooking Classes need to be done through and online booking system for one or more of the following: i) pasta-making, ii) deserts and cakes, iii) winter cooking, and
summer cooking. Emiliano believes a new online booking system will promote and market TSK's business more widely. Online bookings need also be made a week ahead indicating details of the day, guest details, start and end times of each class, and cooking class preferences. Emilian's wife and three adult sons need to be assigned to classes based on rotations and their preferences.
It's important that various social media channels are used to advertise and rate Cooking classes, allowing guests to review and comment on their experiences and class content so that Emiliano can learn more about his customer needs.
Emiliano, and his wife in particular, would like to draw on generative AI to work out new unique traditional Italian dishes and recipes for forthcoming classes, e.g. artisan bread making, traditional Italian mains, deserts or other Italian recipes. These algorithms could draw on specific ingredients Emiliano and his team can specify based on seasonal TSK's produce. Do you need urgent help? Get Solution Now!
Julia would also like to keep in touch with former Cooking School guests through photo- sharing to advertise upcoming Cooking School Classes.

Reporting:
There is a definite need for a variety of different reports such as an online list of shift workers in the production facility, or on a specific factory line, list of forthcoming classes, recipes for specific themes for cooking class instructors, financial reports for Emiliano and the CFO and also reports of deliveries done or to be done, amongst others.

?Christmas in July and Christmas in December festivals:
On Emiliano's Wishlist, are two bi-annual Christmas in July (winter) and Christmas in December festivals. This is still in planning, but the idea is to organize a weekend event inviting various local producers (wine-and cheese makers, and olive-, coffee-bean and nut- growers etc.), to contribute to the weekend July and December's Foodie shows. This is part of the TSK team's future planning and is not a definite need.

Assessment-specific Tasks you are required to undertake:
Use the information from the above case study of The Sustainable Kitchen Project to make appropriate assumptions as needed about additional details. Document your assumptions.

In this Assessment, you are required to undertake the following tasks:
Identify, describe and reason for TWO techniques to gather and elicit business requirements that you would find most useful for requirements elicitation for The Sustainable Kitchen project's website/app development. For each technique, explain and justify your selection and apply them to gather and elicit users' requirements for the Sustainable Kitchen Product Website/app project. Note: to complete this task, you may want to review the week 4 and week 7 learning materials.

Develop a complete Business Process Model using the Business Process Modeling Notation (BPMN) that illustrates The Sustainable Kitchen Project's Website/app Process(es).

Make assumptions to support your Business Process Model.

Create a 3-minute video presentation for your report in which you will pitch your Business Solution, i.e., recommendations for developing and implementing The Sustainable Kitchen Project's. Website/app. In your presentation, summarise the benefits and potential issues of developing and implementing The Sustainable Kitchen Project's. Website/app. Note that your target audience is The Sustainable Kitchen Project's management team (the CEO and CFO). For more details, see the instructions on how to create and submit your video presentation in the attached document.