The importance of a functional decomposition to any organizational processes cannot be understated. This is a tool that is used in breaking down the processes of an organization from its complex and technical entities into simpler forms. The breaking down enhances the management of the smaller pars that in turn assists in the administration of the whole organization. Therefore, a functional decomposition assists in the management of an organization. Some of the entities within an organization that can be functionally broken down include the organizational business needs, problems, technological innovations and major processes (Wilson, 2012). The fast food industry is one of the most common businesses in the society today. As a typical organization, the fast food industry must be undertaken through structural decomposition in order to promote the management of the processes in in nay outlet. This is commonly undertaken through the breakdown of all he processes into discrete components that make the organizational structure more understandable and less complex. Functional decomposition in the fast food industry is important because it assists both the business analyst and managers in effective and efficient management of all processes and activities within the organization to guarantee optimum yields.
For a fast food restaurant, the major entities ha are subjected o a functional decomposition include systems, processes, goals and requirements. The systems are basically broken down into rules that are used for operation in the organization, functions, processes and strategic decisions. The processes are in turn decomposed into actors, steps and resultant decisions that run the operations in the preparation and sale of food to the clients. The organizational goals are also broken down into objectives and sub-goals that drive the organizational vision and mission to enhance sustainability. The requirements in e organization are also broken down to decisions, functional and non-functional requirements, constraints and business rules.
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"Functional Decomposition of a Fast Food Restaurant".
In a typical fats food industry, here are various processes that run simultaneously to ensure all functions run. All the processes are run by unique prototypes and processes that ensure ha he whole system is running and here is a smooth flow of all systems. In the end, the coordination of the all the processes is critical o he ultimate operation of the functional system. For instance, we have the accounting system. This is where the sales and other factors associated with cash take place. In this system, the client is able to make all the payments and a receipt is provided for the full order. In this operation, here is an exchange between the customer and the cashier depending on the type of order. His should be the first destination for any client upon arriving in ne fats food outlet (Nestle, 2006). Upon asking for an order and a confirmation of its availability, the customer makes a payment in whatever form like electronic or cash payments. The system generates a receipt is handed over to the client. This is the operation that initializes the subsequent processes in the outlet.
Upon order initialization, there are various communication operations that take place. This is begins a process that must be completed according to the customer’s expectations and also uphold the organizational operational standards. Information is quickly sent to the kitchen where the process of preparing the order for the client begins. The kitchen is also a coordination of various processes ha entails a number of players that work in coordination to ensure they produce what is required for the clients. He order that is sent to the kitchen includes the quantity of food ordered and any other specific preparation instructions that may have come from the client. Upon receiving the order and instructions, the kitchen party commences the food preparation process. The kitchen system must have the capacity to assemble all the requirements for any particular order and send the required information and data to the other system functions to facilitate the smooth of operation of the system. The food is delivered from the kitchen and properly packaged upon completion and hen offered to the client (Nestle, 2006).
The reception and transformation of the customer order is a very complex entity that must be engaged strategically in the organization. This is because it controls various entities that influence major decisions and management operations (Wilson, 2012). Once an order is placed, the organizational database is updated in order to keep stock of the operations. The system should be able to automatically update the database in order to have a good record of all sales (Nestle, 2006). The goods sold file is updated automatically by the information received. This can record the quantity and time of the sales. The formatted data for the goods sold is then transformed to its file. At the end of each periodical accounting period, all he summations can be made and appropriate accounting processes take place. This can occur at the end of every day.
On the other hand, the inventory must be updated once every sale is made. This is essential as I assist in making major procurement processes and decisions to ensure that all processes flow without missing anything. The inventory file gets updates from the orders and the kitchen and the information is then formatted for storage in the database and transmission to the relevant offices. The daily depletion amounts is generated and sent to the management (Nestle, 2006). This assists in the preparation of the inventory and management reports. This facilitates he management to make decisions and communication operations in the organization to ensure all processes take place.
- Nestle, Marion. “Fast Food Marketing ‘ A Matter Of Policy”.’New England Journal of Medicine.’354′(24): 2527’2529. 2006. Print.
- Wilson, Albert G, Wilson, Donna.”Hierarchical Structures.”New York: American Elsevier, pp.’233’251. 2012. Print.
