answer from 3 to 5 only!!!

Abu Khalil Restaurant For several years Abu Khalil restaurant of Ramallah has served customers in a choice downtown location. Although every one says the food is excellent, the manager Jamal has become uncomfortably aware that serious problems exist. Numerous complaints from customers have reached his ears. In essence the customers are dissatisfied with the service, particularly with the lengthy weight during peak meal periods. In addition, there is a antagonism between the chef's and the employees who wait on the table. Finally, the profits and cash receipt appear to be unsatisfying small in spite of the fact that the prices are comparable with those of other restaurant in town. Briefly the restaurant operates as shown in the accompanying layout. Customers enter and seat themselves. A waiter write order on a blank check form, departs and enters the kitchen, and calls out (loudly because of the noise) the orders to chefs. When the food has been prepared the waiter brings the food from the kitchen and serves the customer. When the meal is completed the waiter takes the payment to the cashier and return with any change. The chefs (two in number) handle the food purchasing tasks although on their other organized basis. For instance, because of separate and different preferences the two chefs purchase the same item from two different food vendors. In fact both of the chefs - although good and experienced Cooks - opinionated and takes orders only from Jamal. Unfortunately, he must frequently be away from the kitchen because of his manager duties, including being nice two regular customers. Jamal learns that you are taking a course in accounting information system at BirZeit university he called and asked you for your help in resolving his problems. In a restaurant hierarchy Chefs rank higher than waiters Door Kitchen Back deor Tables Cashier HH ca Manager's office AFT I Rest rooms Booth Required: 1. Analyze the current weakness in Abu Khalil restaurant. II. Briefly describe the phases of the system development cycle (other than the planning and Analysis phase) as they might apply to the restaurant III. Discus the features of the accounting information system you can provide advice, and why you might need to understand the other aspects of the business such as its organization, and physical operations in order to offer sound advice IV. Suggest improvements to the procedures, physical layout and other operational aspects. Indicate which improvements pertain to the AIS V. Describe the information that Jamal needs to manage the resturant