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INFOSYS.110 BUSINESS SYSTEMS:

DELIVERABLE 2: BUSINESS SECTION
2014

Name JING WANG
NetID jwan724
Group Number: 266
Website Link: http://infosys110group266.blogspot.co.nz/
Tutorial Details
Tutor: Day: Time:
Yvonne Hong Wednesday 10am
Time Spent on
Assignment:
25hours Word Count: 1,492

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KITCHEN HYGIENE UNQUALIFIED
INTRODUCTION
As an international student with a lot of study work to do, sometimes I feel tired when finish my assignments or revisions and I am lazy to cook
a meal for myself when there is no other people around me willing to cook for me like my dear daddy and mommy, so I have to go out to eat.
Though I have eaten in various kinds of restaurants, no matter Chinese, Japanese, Korean or Kiwi food, however, to consider about my health, I
do care about the qualification of the restaurants hygiene and foods safety and the grade of the cleaning level of their kitchen. After my
observation and doing the researches, in New Zealand, there are some restaurants gained D or E grades, so I chose kitchen hygiene
unqualified as my object of study.
3. BUSINESS SECTION
3.1 Vision
To make sure that people who eat outside no matter in which kinds of restaurants can enjoy a healthy and high qualified meal.
3.2 Industry Analysis: Hygiene Monitor Industry
Industry: Hygiene Monitor Industry. A group of businesses that provide scanners and monitors to observe the occurrence of the bacteria,
grease dirt and those messy things which can lead to kitchen hygiene unqualified.
Force: High/Low: Justification:

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Buyer power: Low There are many reataurants in New Zealand,
but only few scanner and monitors businesses,
buyers have limited choices to buy, so the
buyer power is low.
Supplier power: Low The industry as a buyer have many choices to
buy and choose, so the supplier power is low.
Threat of new entrants: Low A high requirements of technology and
knowledge, therefore there are significant
entry barriers and the threat of new entrants is
low.
Threat of substitutes: Low The industry with technology and creativity
within the competitive advantages, there are
few alternatives in the market, so the threat of
subsitutes is low.

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Rivalry among existing
competitors:
Low The industry costs much money and have a
high qualification of knowledge, there are only
few competitors in the market and the
competition is complacement, therefore the
rivalry among existing competitors is low.

Overall attractiveness of the industry: Restaurants want to attract and leave on the customers by providing a serious environment of monitor
control in kitchen to prove their healthy food.
3.3 Customers and Their Needs
Those people who have no time or disable to cook for themselves at home and want to eat healthy outside are the potential customers of the
industry. They are take care of their bodies, and focus on the reataurants food safety. Their needs are to enjoy a full of nutrition, high qualified
of hygiene meal and have a comfortable environment to eat. The customers want to fill their hungry stomache with clean and delicious food
but not the dirty and disgusted things, none of them want to get illness like allegies and asthma after finishing the meal in a reataurant whose
kitchen hygiene is unqualified. Therfore, the reataurants can provide the certificate of qualification to provide an evidence to customers by
using the products that produced by monitor control and scanner industry to notice the kitchens problems and solve them.
3.4 The Product and Service

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Our product is called 360 Scanner, it aims to be used to monitor the whole kitchen. There are six parts of it: in the middle of the scanner is
the thermometer which is used to avoide the temperature in kitchen above 27 degrees; at the bottom is a pest monitor, it can identify which
corners of the kitchen have pest and the cleaners can kill them in order to keep foods away from the pests pollution; on the left hand of the
scanner is a bacterial control technological subassembly which is used to make sure there is no bacteria covering on foods, and on the right
hand of it is the greasy dirt control which can remind cleaners to clean the greasy dirt no matter hide on the kitchens floor, ceiling, washing-up
sink or dishes; there is a 360camera on the top of the scanner, while there is one of these four components is unqualified after comparing the
standard data recorded before, the right signal light will be shiny with a wrong symbol, on the contrary, if everything is ok, the green light will
be shiny with a right symbol. As a modern technology, we use wifi to transfer the information to the restaurants internet to let bosses and
managers know the situation about the kitchen hygiene and deal with the problems occured.
3.5 Suppliers and Partners
Suppliers: The manufacturing company likes ASTROLIFT that can manufacture our products, and the technological scanner company likes
Fujitsu Scanners which can supply the scanner models that relates to our products.
Partners: We can cooperate with internet websites like Trade me due to more local people choose buying online in New Zealand because of
the low price and the convenient service, our product can be sold on trade me to expand the market. Another partner can be newspaper or
magazines like The New Zealand Herald, we can put our business and our products advertisement on the newspaper to attract more people
to buy this creative and helpful kitchenware.
3.6 Strategy: Differentiation
Our product is full of technology that needs high cost, and it is also faced to a broad market as a result of all of the restaurants in New Zealand
can use this scanner to monitor their kitchen hygiene and see whether it is qualified in order to offer healthy meals to customers.
Therefore, the overall strategy is Differentiation.

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3.7 Value Chain Acti vi ty: Make the product or Service
Value chain views an organization as a series of processes, each of which adds value to the product or service, for our business, there are many
value chains to help create competitive advantages such as Technology development, Make the product or service and Service after the sale.
Due to our product is creative and full of technology, the most important value chain activity for this business is Make the product or Service.
3.8 Business Processes
Creating Products Process: When the business come up with an idea about the product, it should be discussed in the specific groups whether it
is achievable and whether it is suitable to the market, if the answer is Yes and almost everyone have an agreement about this idea, then it
can be put into a real product and manufactured.
REPLACE WITH BUSINESS PROCESS 1 MODEL

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START
Come up
with an idea
Discuss in
groups
Is it suitable to
scan the hygiene in
kitchen?
Is it
achievable?
Send to
Manufacturing
Process
End
YES
YES
Come up with a
new idea
NO
NO
DSS


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Manufacturing Process: After receiving the orders from the restaurants, the materials should be gained and information should be recorded,
and the products are able to be made, some of them must be tested whether they are suitable in the kitchen or whether they can be used
successfully, if they are qualified, the others will be manufactured and sold in the market.
REPLACE WITH BUSINESS PROCESS 2 MODEL

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START
Restaurants Order
the products
Order Received?
NO
YES
Create Products
Receive material &
information
Make Products
Test the products
Qualified?
Finish Products
END
NO
YES
TPS
Order Processing
System


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3.9 Functionalities
Creating Products Process:
Identify what kinds of product we need.
Create achievable and suitable product.
Manufacturing Process:
Receive materials and record the information.
Manufacture the qualified products.
3.10 Systems
Order Processing System: Restaurants that need the products should order first, if this order received by the business, then the products
would be sent to manufacturing process, if not, the restaurants have to order again.
Materials Management System: The materials should be prepared and the information should be recorded in a right way after the orders were
received, when everything is done, the products will be made.
Test Processing System: While the products are manufacturing, some of them need to be tested first, if it does useful in the restaurants
kitchen, the manufacturing process could continue, if not, the process have to be stopped.
3.11. SUMMARY TABLE: VALUE CHAIN TO SYSTEMS


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Value Chain
Activity
Processes Functionalities Specific Information
System(s)
Broad Information
System(s)

Make the
product or
Service
Creating
Products
Process
Identify what kinds of product we need.
Create achievable and suitable product.

Order Processing System

Materials Management
System
Manufacturing
Process
Receive materials and record the information.
Manufacture the qualified products.

Order Processing System
Materials Management
System
Test Processing System
Materials Management
System

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CONCLUSION
360Scanner is our product that aims to solve the problems of kitchen hygiene unqualified.
The vision of it is to make sure that people who eat outside no matter in which kinds of
restaurants can enjoy a healthy and high qualified meal, and the five forces to analyse the
industry are all low, we are willing to satisfy customers needs by using this product, we
should cooperate with our manufacturing and scanner supplies and have a great
communication with our partners to make more efficient advertisement to attract
customers. Differentiation is regarded as our strategy and the most important value chain is
Make the product or service and we have provided the essential business processes,
functionalities and systems under it. Hope our product can be helpful to solve the hygiene
unqualified problems occurred in kitchen, and hope everyone can eat healthier.
REFERENCES

Answer Corporation (n.d.).What is kitchen hygiene about? Retrieved April 1, 2009, from
http://wiki.answers.com/Q/What_is_kitchen_hygiene_about?
Effects of waste and poor waste disposal. (n.d.). Retrieved from
http://www.eschooltoday.com/waste-recycling/effects-of-poor-waste-
management.html
Foley, M. (Producer). (November 16, 2012). DeepClean Hygiene Solutions [Video Webcast].
Retrieved April 1, 2014 from http://www.youtube.com/watch?v=CcX-i_huJxw
MicrobeWorld. (n.d.). Why is Handwashing Important? Retrieved from MicrobeWorld
website: http://www.microbeworld.org/washup/why-is-handwashing-important
Olinger, A., &Trainer,M. (2013, December 06). Introduction to the crisis of clean water &
sanitation. Retrieved from http://www.globalcitizen.org/Content/Content.aspx?
id=9c09b47b-8274-451d-8b7a-408ce9ffd9ec

PEST CONTROL: HEALTH SPOTLIGHT (N.D.) RETRIEVED FROM
HTTP://WWW.TRULYNOLEN.COM /PEST_CONTROL/HEALTH_SPOTLIGHT.ASP