A
The decisions to be made in the area of strategic planning are future oriented to planning activity. Basically, the top level where strategic planning is done to compares the weekly sales totals versus food costs.
Managerial control is largely dependent upon the information available to the decision makers. Basically, middle level does a planning of menus whenever an order is voided. And also gets customer feedback.
Operational control, This is basically a lower level where the waiter takes the order and enters it online located in the restaurant dining room and the order is routed to a printer in the appropriate preparation area. The cooks can send ‘out of stock’ message when the kitchen runs out of a food item. This basically gives the waiters faster feedback, enabling them to give better service to the customers.
B
The information required to make these decisions can be strategic, tactical or operational information. But it must summarize all information relating to the span of control of the manager.
2.
Improving personal efficiency, expediting problem solving (speed up the progress of problems solving in an organization), facilitating interpersonal communication, promoting learning and training, revealing new approaches to thinking about the problem space and helping automate the managerial processes would make the system a complete MIS rather than just doing transaction processing.
3.
Operating in a global environment requires an organization to focus on the efficient execution of its processes, customer service, and speed to market. To accomplish these goals, the organization must exchange valuable information across different functions, levels, and business units. By making the system more formal, the organization can more efficiently exchange information among its functional areas, business units, suppliers, and customers.
4.
The name of the information system in this case is called ordering system. There are 3 processes in this system. Input, the order is taken by waiter and send the food list into the machine located in the kitchen. Process, the kitchen gets the list. The cooks send ‘out of stock’ message when the kitchen runs out of a food item, which is basically displayed on the dining room terminals when waiter tries to order that item. This basically gives the waiters faster feedback. Output, the customer pay a bill and give a restaurant feedback which restaurant can improve any mistake or unsatisfied of customer