Management Information System

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Management Information system

Assignment A

Q1.) “The success of MIS function in any Organization will depend upon the relative position of the chief of the MIS Function in that Organisation” Comment.

Q2.) Discuss with example the role of information system in modern competitive business environment. Also explain how it transforms organizations and management to address the end-user needs

Q3).Why do big companies still fail in their use of information technology? What should they be doing differently? Discuss in details with at least two real examples.

Q4) How does the use of Internet, intranets and extranets by companies today support their business process and activities? Discuss in detail with at least two real examples

Q5.)What are some of the toughest management challenges in developing IT solutions to solve business problems and meet new business opportunities? Discuss in detail with at least one real example.

Assignment B

Q1.) List the new technology developments in the areas of generic and networked computing and Web-based systems.

Q2) What are the roles of information policy and data administration in information management? Discuss in detail with one real example.

Q3) Why are computer systems so vulnerable? Describe the most common threats against contemporary information systems.

Case Study

Information System in Restaurant

A waiter takes an order at a table, and then enters it online via one of the six terminals located in the restaurant dining room. The order is routed to a printer in the appropriate preparation area: the colditemprinter if it is a salad, the hot-item printer if it is a hot sandwich or the bar printer if it is adrink. A customer‟s meal check-listing (bill) the items ordered and the respective prices are automatically generated. This ordering system eliminates the old three-carbon-copy guest check system as well as any problems caused by a waiter‟s handwriting. When the kitchen runs out of a food item, the cooks send out an „out of stock‟ message, which will be displayed on the dining room terminals when waiters try to order that item. This gives the waiters faster feedback, enabling them to give better service to the customers. Other system features aid management in the planning and control of their restaurant business. The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales. This helps management plan menus according to customers‟ tastes. The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the void are keyed in. This may help later in management decisions, especially if the voids consistently related to food or service. Acceptance of the system by the users is exceptionally high since the waiters and waitresses were involved in the selection and design process. All potential users were asked to give their impressions and ideas about the various systems available before one was chosen.

Questions:

a. In the light of the system, describe the decisions to be made in the area of strategic planning, managerial control and operational control? What information would you require to make such decisions?

b. What would make the system a more complete MIS rather than just doing transaction processing?

c. Explain the probable effects that making the system more formal would have on the customers and the management.