Difference between revisions of "ANLY482 AY2017-18T2 Group10 Project Overview"
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| + | There have been several areas of concern raised by our sponsor pertaining to inventory management. In particular, achieving a balance between not holding excessive inventory and ensuring that there are sufficient items for customers at all times. Additionally, ingredients should not be kept for too long as this has a negative impact on its freshness and may result in the disposal of it. By predicting the amount to order, we would also reduce wastage and be more environmentally friendly. Lastly, to reduce cost attributed to food wastage, as well as reducing the time taken by the staff to determine the order quantity for the various outlets. | ||
| + | For our group’s perspective, we hope to learn many soft skills, such as requirement gathering, asking the right questions and stakeholder management. In addition, we believe that through this, we will be able to apply what we learnt about analytics into a real world project from start to finish. Lastly, we want to cultivate an independent learning attitude in our team and to be open to new methods and ideas. | ||
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Revision as of 22:28, 13 January 2018
Sponsor Background
Our sponsor is a food-service organisation that owns and manages various renowned restaurant brands. The group was founded in 1983 in Singapore, starting with a fine-dining Korean restaurant for its first brand. Since then, it has evolved different concepts, with further overseas expansion. Under these concepts, the group has a total of 13 outlets in Singapore.
Project Objectives
Our main objective is to develop an application which helps individual outlets forecast the amount of ingredients needed for the next order cycle. This application would be based on a predictive model that we will develop and refine. With this application, the staff can more accurately gauge the optimal inventory quantity and order quantity and do not need to rely on gut feeling based on previous experience as is the existing practice. In summary, our business goal is to ensure accurate and optimal orders to fulfil storage, optimising storage space for each individual outlet.
Motivations
There have been several areas of concern raised by our sponsor pertaining to inventory management. In particular, achieving a balance between not holding excessive inventory and ensuring that there are sufficient items for customers at all times. Additionally, ingredients should not be kept for too long as this has a negative impact on its freshness and may result in the disposal of it. By predicting the amount to order, we would also reduce wastage and be more environmentally friendly. Lastly, to reduce cost attributed to food wastage, as well as reducing the time taken by the staff to determine the order quantity for the various outlets. For our group’s perspective, we hope to learn many soft skills, such as requirement gathering, asking the right questions and stakeholder management. In addition, we believe that through this, we will be able to apply what we learnt about analytics into a real world project from start to finish. Lastly, we want to cultivate an independent learning attitude in our team and to be open to new methods and ideas.
Stakeholders
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