Submission Guidelines for ECA Assignment at SUSS

ECA Marks Deduction Scheme

This ECA carries 70% of the course marks and is a compulsory component. It is to be done individually and not collaboratively with other students.

You are to submit the ECA assignment in exactly the same manner as your tutor-marked assignments (TMA), i.e. using Canvas. Submission in any other manner like hardcopy or any other means will not be accepted.

Electronic transmission is not immediate. It is possible that the network traffic may be particularly heavy on the cut-off date and connections to the system cannot be guaranteed. Hence, you are advised to submit your assignment the day before the cut-off date in order to make sure that the submission is accepted and in good time.

Once you have submitted your ECA assignment, the status is displayed on the computer screen. You will only receive a successful assignment submission message if you had applied for the e-mail notification option.

ECA Marks Deduction Scheme

Please note the following:

1. a) Submission Cut-off Time – Unless otherwise advised, the cut-off time for ECA submission will be at 12:00 noon on the day of the deadline. All submission timings will be based on the time recorded by Canvas.
2. b) Start Time for Deduction – Students are given a grace period of 12hours. Hence calculation of late submissions of ECAs will begin at 00:00 hrs the following day (this applies even if it is a holiday or weekend) after the deadline.
3. c) How the Scheme Works – From 00:00 hrs the following day after the deadline, 10 marks will be deducted for each 24-hour block. Submissions that are subject to more than 50 marks deduction will be assigned zero mark. For examples on how the scheme works, please refer to Section 5.2 Para 1.7.3 of the Student Handbook.

Any extra files, missing appendices or corrections received after the cut-off date will also not be considered in the grading of your ECA assignment.

Plagiarism and Collusion

Plagiarism and collusion are forms of cheating and are not acceptable in any form of astudent’s work, including this ECA assignment. You can avoid plagiarism by giving appropriate references when you use some other people’s ideas, words or pictures (including diagrams). Refer to the American Psychological Association (APA) Manual if you need reminding about quoting and referencing. You can avoid collusion by ensuring that your submission is based on your own individual effort.

The electronic submission of your ECA assignment will be screened through a plagiarism detecting software. For more information about plagiarism and cheating, you should refer to the Student Handbook. SUSS takes a tough stance against plagiarism and collusion. Serious cases will normally result in the student being referred to SUSS’s Student Disciplinary Group. For other cases, significant marking penalties or expulsion from the course will be imposed.

Answer all questions. (Total 100 marks)

Question 1

Answer the following questions with reference to the ERPSIM Game.

(a) In Round 1, what is the impact on Sales, if any, when Price List and Marketing Expense were changed? (6 marks)

(b) Explain the difference between Round 2 and Round 3. (4 marks)

Question 2

Jack has been operating a Jack Pizza Restaurant business in a HDB shophouse for the last 20 years. Business has been good until the Covid-19 came.

Plagiarism and Collusion

The shophouse has a 50 square metres kitchen and a 200 square metres dining area that can seat around 100 customers. There is an order-taker cum cashier, four waitresses, and four cooks. Jack is the overall manager.

Every morning before 6 am, Jack and his four cooks would visit the wet market and various other stores to buy ingredients for making the Pizzas. On days when Jack is sick, the four cooks would go without him, but they would have to pay for the purchases first and claim from Jack later, and sometimes, they are not sure what to buy for that day.

Once they return to the restaurant, the ingredients are prepared and stored in the refrigerators, waiting for business to open at 11 am.

The waitresses usually arrive at the restaurant by 9.30 am and would ensure that the tables and chairs are wiped clean, and that the crockeries are laid out properly on the tables. A customer will usually place his order at the order-taker counter before being seated. A manual carbon copy of the order is than given to the customer.

The order-taker then passes the original copy of the order to any available waitress who would then pass it to any cook in the kitchen. When the waitresses are busy, the order-taker may pass it to Jack, or bring it to any cook in kitchen by himself, else it can be stuck at the order-takercounter for some time.

When the Pizza is ready, a cook in the kitchen would call out the order number, and any available waitress would go and pick it up and proceed to serve the customer. Sometimes, when the waitresses are busy, some customer would go and pick up the Pizza by themselves. After the meal, customer would make their payment using the carbon copy of the order at the cashier counter, which accepts cash only. At times, a customer may misplace the carbon copy  of the order and the cashier would have to retrieve the original copy of the order from the cooks in the kitchen.

Whilst customers may arrive at different times, it seems that they tend to leave at the same time, making the check-out queue rather long at times.

Based on the above description, construct a BPMN diagram to realistically reflect the workflow at Jack Pizza Restaurant.

(a) Appropriate Roles (6 marks)

(b) Appropriate Activities (15 marks)

Question 1

(c) Appropriate Decision Tables (4 marks)

(d) Appropriate Process-flow and Data-flow (6 marks)

(e) Tidiness and readability of the BPMN diagram (4 marks)

Question 3

With reference to the Jack Pizza Restaurant business described in Question 2 above, surprisingly, despite the ineffectiveness and inefficiencies in the operation of the restaurant, it managed to survive for so long. However, with Covid-19 and restrictions on dining in, its business became badly affected.

(a) Identify the current ineffective/inefficient processes. (10 marks)

(b) Recommend changes and solutions for future limited capacity of dine-in. (8 marks)

(c) Recommend changes and solutions for future walk-in takeaway. (6 marks)

(d) Recommend changes and solutions for future online delivery. (6 marks)

(e) What data should be acquired and analyzed to validate whether the recommended changes and solutions in Q3(b), (c) and (d) have been successful. (5 marks)

Question 4

Regarding Question 2 & 3 above, examine how Jack Pizza Restaurant business can be improved using:

(a) Enterprise System – integrated business process (6 marks)

(b) Collaborative Tools and Social Media platforms:

(i) Examine and explain a specific collaborative tool that Jack could use to run his business more effectively and efficiently, respectively. (4 marks)

(ii) Examine and explain a specific social media platform that Jack could use to do his sales and marketing more effectively and efficiently, respectively. (4 marks)

(c) Other Information System and Technologies that can be used (6 marks)

be accepted.

Electronic transmission is not immediate. It is possible that the network traffic may be particularly heavy on the cut-off date and connections to the system cannot be guaranteed. Hence, you are advised to submit your assignment the day before the cut-off date in order to make sure that the submission is accepted and in good time.

Once you have submitted your ECA assignment, the status is displayed on the computer screen. You will only receive a successful assignment submission message if you had applied for the e-mail notification option.

ECA Marks Deduction Scheme

Please note the following:

1. a) Submission Cut-off Time – Unless otherwise advised, the cut-off time for ECA submission will be at 12:00 noon on the day of the deadline. All submission timings will be based on the time recorded by Canvas.
2. b) Start Time for Deduction – Students are given a grace period of 12hours. Hence calculation of late submissions of ECAs will begin at 00:00 hrs the following day (this applies even if it is a holiday or weekend) after the deadline.
3. c) How the Scheme Works – From 00:00 hrs the following day after the deadline, 10 marks will be deducted for each 24-hour block. Submissions that are subject to more than 50 marks deduction will be assigned zero mark. For examples on how the scheme works, please refer to Section 5.2 Para 1.7.3 of the Student Handbook.

Any extra files, missing appendices or corrections received after the cut-off date will also not be considered in the grading of your ECA assignment.

Plagiarism and Collusion

Plagiarism and collusion are forms of cheating and are not acceptable in any form of astudent’s work, including this ECA assignment. You can avoid plagiarism by giving appropriate references when you use some other people’s ideas, words or pictures (including diagrams). Refer to the American Psychological Association (APA) Manual if you need reminding about quoting and referencing. You can avoid collusion by ensuring that your submission is based on your own individual effort.

Question 2

The electronic submission of your ECA assignment will be screened through a plagiarism detecting software. For more information about plagiarism and cheating, you should refer to the Student Handbook. SUSS takes a tough stance against plagiarism and collusion. Serious cases will normally result in the student being referred to SUSS’s Student Disciplinary Group. For other cases, significant marking penalties or expulsion from the course will be imposed.

Answer all questions. (Total 100 marks)

Question 1

Answer the following questions with reference to the ERPSIM Game.

(a) In Round 1, what is the impact on Sales, if any, when Price List and Marketing Expense were changed? (6 marks)

(b) Explain the difference between Round 2 and Round 3. (4 marks)

Question 2

Jack has been operating a Jack Pizza Restaurant business in a HDB shophouse for the last 20 years. Business has been good until the Covid-19 came.

The shophouse has a 50 square metres kitchen and a 200 square metres dining area that can seat around 100 customers. There is an order-taker cum cashier, four waitresses, and four cooks. Jack is the overall manager.

Every morning before 6 am, Jack and his four cooks would visit the wet market and various other stores to buy ingredients for making the Pizzas. On days when Jack is sick, the four cooks would go without him, but they would have to pay for the purchases first and claim from Jack later, and sometimes, they are not sure what to buy for that day.

Once they return to the restaurant, the ingredients are prepared and stored in the refrigerators, waiting for business to open at 11 am.

The waitresses usually arrive at the restaurant by 9.30 am and would ensure that the tables and chairs are wiped clean, and that the crockeries are laid out properly on the tables. A customer will usually place his order at the order-taker counter before being seated. A manual carbon copy of the order is than given to the customer.

The order-taker then passes the original copy of the order to any available waitress who would then pass it to any cook in the kitchen. When the waitresses are busy, the order-taker may pass it to Jack, or bring it to any cook in kitchen by himself, else it can be stuck at the order-takercounter for some time.

When the Pizza is ready, a cook in the kitchen would call out the order number, and any available waitress would go and pick it up and proceed to serve the customer. Sometimes, when the waitresses are busy, some customer would go and pick up the Pizza by themselves. After the meal, customer would make their payment using the carbon copy of the order at the cashier counter, which accepts cash only. At times, a customer may misplace the carbon copy  of the order and the cashier would have to retrieve the original copy of the order from the cooks in the kitchen.

Whilst customers may arrive at different times, it seems that they tend to leave at the same time, making the check-out queue rather long at times.

Based on the above description, construct a BPMN diagram to realistically reflect the workflow at Jack Pizza Restaurant.

(a) Appropriate Roles (6 marks)

(b) Appropriate Activities (15 marks)

(c) Appropriate Decision Tables (4 marks)

(d) Appropriate Process-flow and Data-flow (6 marks)

(e) Tidiness and readability of the BPMN diagram (4 marks)

Question 3

With reference to the Jack Pizza Restaurant business described in Question 2 above, surprisingly, despite the ineffectiveness and inefficiencies in the operation of the restaurant, it managed to survive for so long. However, with Covid-19 and restrictions on dining in, its business became badly affected.

(a) Identify the current ineffective/inefficient processes. (10 marks)

(b) Recommend changes and solutions for future limited capacity of dine-in. (8 marks)

(c) Recommend changes and solutions for future walk-in takeaway. (6 marks)

(d) Recommend changes and solutions for future online delivery. (6 marks)

(e) What data should be acquired and analyzed to validate whether the recommended changes and solutions in Q3(b), (c) and (d) have been successful. (5 marks)

Question 4

Regarding Question 2 & 3 above, examine how Jack Pizza Restaurant business can be improved using:

(a) Enterprise System – integrated business process (6 marks)

(b) Collaborative Tools and Social Media platforms:

(i) Examine and explain a specific collaborative tool that Jack could use to run his business more effectively and efficiently, respectively. (4 marks)

(ii) Examine and explain a specific social media platform that Jack could use to do his sales and marketing more effectively and efficiently, respectively. (4 marks)

(c) Other Information System and Technologies that can be used (6 marks)