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Students Vendors: Fig. Context Diagram For Mess Management System

The document provides context diagrams that outline the key processes and data flows for a university mess management system. The diagrams show: 1. A student billing system that calculates itemized bills for students based on the number of meals and reconciles payments. 2. An inventory and ordering system that tracks inventory levels, places orders with vendors when items are low, and issues items to the mess from stores. 3. A process for ordering perishable items from vendors on a daily basis based on the menu and items needed.

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Babul Yumkham
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442 views5 pages

Students Vendors: Fig. Context Diagram For Mess Management System

The document provides context diagrams that outline the key processes and data flows for a university mess management system. The diagrams show: 1. A student billing system that calculates itemized bills for students based on the number of meals and reconciles payments. 2. An inventory and ordering system that tracks inventory levels, places orders with vendors when items are low, and issues items to the mess from stores. 3. A process for ordering perishable items from vendors on a daily basis based on the menu and items needed.

Uploaded by

Babul Yumkham
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Rebates/Extras

STUDENTS Note Requisitions VENDORS

Supplies

Payments
Payments Mess
Management Daily Rate
Bills system
MESS
Menu
SECRETARY
Perishable
Items Overdue Bills

Items Overdue
Needed Payments
MESS CHIEF
Each Day To Vendors
MANAGER WARDEN
Fig. Context diagram for mess
management system
STUDENTS MESS SECRETARY CHIEF WARDEN
Rebates/Extras
Updated
Note
Daily Rate Unpaid Bills
Payments Items Used Each Day
Itemized Bills at the 1. Billing
End of Month System
Perishable Items STUDENT BILLING
INFORMATION + BILLS
Number of Meals
EXPENSES (Today + 2) Low Stock (Today + 2)
Vendor Items to be Issued
2. Stores
VENDORS Supplies issue and
(Today + 2) MESS MANAGER
Order Non- Control Menu (Today + 2)
perishable system

VENDOR DATA ORDER DATA MESS SECRETARY


INVENTORY

Vegetables and Perishable


Perishable Order 3. Perishable Requisition
Ordering

ORDERS DATA VENDOR DATA


(Perishable) (Perishable)
Payments

Itemized Bills

Unpaid
1.2 1.3
STUDENTS Bills Bills CHIEF
Calculate Reconcile
Student’s Payments WARDEN
Bills
Rebates/Extras
Note STUDENT’S DATA
STUDENT’S DATA

Daily Rate Average


(Up-to-date)
1.4 Find 1.1
Number of MESS
Meals to Calculate SECRETARY
Cook Daily Rate
Items Used
Each Day
STUDENT’S DATA EXPENSES
ITEMS’ RATE
Number of Meals
(Today + 2) MESS
MANAGER
Low Stock item (Today Number of meals
MESS
+ 2) to be cooked
MANAGER
Items to be used on (Today + 2)
(Today + 2)

Items Issued 2
Stores MESS
Low Stock Message issue and
Menu for SECRETARY
Control
system (Today +
Order for items 2)

ORDER DATA
Vendor VENDOR DATA
supplies
INVENTORY
VENDOR
2.1 2.2
MESS Inventory Create Order
MANAGER Items Update and Low Stock for Vendor
Issued Low Stock Item
Today Warning
Items Needed
from 2.3
Vendor INVENTORY ORDER DATA VENDOR DATA
supplies
VENDOR
Order to Vendor

2.3 2.4
MESS
Calculate Check Item
SECRETARY Menu Items Low Stock
Items Availability
(Today + 2) Needed Needed Items
(Today + 2)
Number of
Meals
(Toady+2) INVENTORY

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