1

INFOSYS.110 BUSINESS SYSTEMS:

DELIVERABLE 2: BUSINESS SECTION
2014

Name Binghui Qiu
NetID bqiu073
Group Number: 266
Website Link:
http://infosys1102014fcgroup266.blogspot.co.nz/p/d2-
bqiu073.html
Tutorial Details
Tutor: Day: Time:
Yvonne Hong Wednesday 10am
Time Spent on
Assignment:
30 hours Word Count: 1473

2


2
A NEW DETECTOR FOR RESTURANT
INTRODUCTION
There are many resturants around New Zealand. If resturants kitchen hygiene are unqualified, it will affect
customers health. But what is kitchen hygiene unqualified? The difinition is a clean environment likely to
prevent bacteria, infections/disease from spreading. (Answer Corporation, n. d.). It consist with four part
poor pest control, antiquated sanitation, late waste disposal, and bad personal hygiene. Then we come up
with a idea to design a 360 dgree scanner, this make up by a 360 degree infrared camera head, pest
monitor, thermometer, bacteria control, and grease dirt control. We will set up a standard system for the
scanner. After the scanner scan and measure the kitchen, if the result is lower than the benchmark, the
scanner will send the result to the manager of the resturant and the local hygiene organisation by using
Wi-Fi.
3. BUSINESS SECTION
3.1 Vision
Providing the best products to detect unqualified kitchen hygiene, to keep a clean environment in
reasturant kitchen.
3.2 Industry Analysis: Hygiene Technologies Industry
Industry: Hygiene Technologies Industry. Designing technologies to detect hygiene problems.
Force: High/Low: Justification:
Buyer power: High Buyers have a wide variety of products can buy
from the market or online. (Diversy, n.d.)
Supplier power: Low Because there are many suppliers around the
New Zealnd even in the world to proivide the
product of detect the hygiene problems,
therefore buyers have many choices. (Diversy,
n.d.)

3


3
Threat of new entrants: High In this industry, new entrants may get the
attention of customers, customers will have a try
for the new products.
Threat of substitutes: High A subsititute to the hygiene technologies are to
purchase some kind of cleaner or pesticide from
supermarket or warehouse. (SURECLEAN, 2010)
Rivalry among existing
competitors:
High There is a lot of competitions between the
conpanies in hygiene technologies industry, they
have many similar products and many new
products, so the rivalry in this industry is high.
Overall attractiveness of the industry: I think the attractiveness is not high. Because threat of subsititute is
high and treat of new entrant is low therefore its hard for a new company run in this indestry and also
with a low supply power and a high rivalry.
3.3 Customers and Thei r Needs
A big customer of hygiene technologies is restaurant manager, a restaurant need a clean kitchen to make
foods for customers, to make sure their customers wouldn't have any healthy problems after eating the
foods. Therefore they need hygiene technologies products like Gremclean, sanihands, and handsclean,
they can use these product to clean their sanitation clean, clean the greace dirt, and eliminate the grem on
the tableware. In other word, these products to keep their resturant kitchen clean andtheir staffs hygeian.
(SURECLEAN, 2010)
3.4 The Product or Service
Resturants can adopt 360 degree scanner we have designed to detect the kitchen hygiene problem. This
360 degree scanner has four main functions which are pest monitor, thermometer, bacteria control and
grease dirt control. It also has a 360 degree infrared camera. These functions are separated exist in the
world, but I just combined them together, and set up a series of benchmark for each function. Pest
monitor can detect the pests in kitchen through using infrared camera, thermometer can know the
temperature in the kitchen, bacteria control using the infrared camera to detect the hygiene problem as

4


4
same as pest monitor. And grease dirt control use an inter-grease trap monitor to measeure the grease dirt.
Then after scanning, the results would compare with the benchmark, if some results unqualified, the
scanner will send a notice to local hygiene organization and restaurant manager by using Wi-Fi, to make a
record in organization and urging manager to make improvement of their reastaurant hygiene problems.
3.5 Suppliers and Partners
Our suppliers can supply some parts of scanner. One of supplier is Amalgamated Pest control, they can
supply us pest monitors, and help us to test our monitor. Another supplier is DrainNet, they can supply us
grease trap monitor, then we can use that to measure how much grease dirt in the kitchen.
(AMALGAMATED PEST CONTROL, n.d.) & (DrainNet, n.d.)
One of our partner is local hygiene organization, the organization can use our products to know which
restaurants unqualified or qualified by using the results the scanner measured. Then the other partner is
online shop like Amazon. They can help us to sell our products to restaurants individually, the reastuarnt
managers can use our product to detect hygiene problems and make their restaurant clean and they will
get more customers.
3.6 Strategy: Differentiation
Our companys competitive scope is marketing to all customers of the hygiene technologies industry and
all restaurant industry, which is broad market. Then our companys cost strategy is foucusing on high
quaity and customer sevice, indicative of a high cost strategy.
Therefor our strategy is differentiation.
3.7 Value Chain Activity: Make the product or service
The most important value chain activity for this business is Make the product or service.
Our company s strategy involves quality, and satisfied our customers, this is achieved through providing
the best products to detect kitchen hygiene problems and keep a clean environment in reasturant kitchen.
3.8 Business Processes
3.8.1. MANUFACTURING PROCESS -The manufacturing process is making goods from raw material to final
goods. At the first of manufacturing process, manufacture gets the raw materials, and then makes the
product which we designed, step by step. And we used the high quality raw materials

5


5

REPLACE WITH BUSINESS PROCESS 1 MODEL
START
Received
customers orders
Operation Management
Department
Raw Materials
Inventory
SCM
Raw Material
Database
Produce enough
goods?
YES
Send to next
process
END

3.8.2. TESTING PROCESS -The Testing Process is the process which is used to tested the quality of our
procducts. Bucause we aspire high quality products, therefore we need set up series of steps to test the
quality.





6


6

REPLACE WITH BUSINESS PROCESS 2 MODEL
START
Received Testing Products
Is the size
suitable?
Send back to
manufacture
department
NO
YES
Is software working
good?
YES
Are the functions
working good?
Send to
distribution
department
YES
END
TPS
NO
NO


7


7
3.9 Functionalities
3.9.1. MANUFACTURING PROCESS
Get the information of raw material from the database
Count products to make sure production enough
3.9.2. TESTING PROCESS
Test products software to make sure its stable
Provide the feedback for the test results.
3.10 Systems

3.10. 1. INFORMATION EXCHANGE SYSTEM Information exchange system we use in our organization widely,
especially in manufacturing process. The reason is we need know the detail of raw material, how much we
have and how nuch we used.And we need enough raw material and use enough raw material to make the
best products.
3.10. 2. COUNTINGSYSTEM Counting system is a basic system which used to count products our factory
made, and make sure there are enough products.The system also can support the company to provide
exactly same number of products customer ordered.
3.10. 3. TEST AND FEEDBACK SYSTEM -Test and feedback system is used to test the products after producing
and send the feedback to department then compare the product bechmark to ensure products wont have
quality problems because we will provide the best products to our customers. And if any products don't
pass the test we will send them back to factory to re-make and then test again untill they pass.

8


8
3.11. Summary Table: Value Chain to Systems

Value Chain
Activity
Processes Functionalities Specific Information
System(s)
Broad Information
System(s)

Make the
product or
service
1. MANUFACTURING
PROCESS
1. Get the information of raw material
from the database

2. Count products to make sure
production enough.
Information Exchange
System

Counting system
Transcation Processing
System

Transcation Processing
System
2. TESTI NG PROCESS
1. Test products software to make sure
its stable

2. Provide the feedback for the test
results.
Test and Feedback System


Test and Feedback System
Decision Support System


Decision Support System

9

9
CONCLUSION
In conclusion, our company is for everybody and every resturants. We will provide the best
products to detect the kitchen hygiene problems, and help people to keep a clean kichen
environment. In other words, our company will provide the products to ensure and urge the
resturants have a clean and tidy kitchen. And information system and information
technologies all help us to improve our products design and produce. Thats what our
company will do.
REFERENCES
AMALGAMATED PEST CONTROL (n.d.) AMALGAMATED PEST CONTROL. Retrieved from
http://www.amalpest.com.au/Termites/YourOptions/TermiteTreatments/MonitoringBa
iting
Answer Corporation (n.d.).What is kitchen hygiene about? Retrieved April 1, 2009,
fromhttp://wiki.answers.com/Q/What_is_kitchen_hygiene_about?
Diversy (n.d.) DIVERSY for a cleaner, healthier future. Retrieved from
http://www.diverseysolutions.com/eg/Category/3188
DrainNet (n.d.) DrainNet. Retrieved from http://www.drain-net.com/shop-by-
product/grease-monitoring-systems
Effects of waste and poor waste disposal. (n.d.). Retrieved from
http://www.eschooltoday.com/waste-recycling/effects-of-poor-waste-
management.html
Foley, M. (Producer). (November 16, 2012). DeepClean Hygiene Solutions [Video Webcast].
Retrieved April 1, 2014 from http://www.youtube.com/watch?v=CcX-i_huJxw
MicrobeWorld. (n.d.). Why is Handwashing Important? Retrieved from MicrobeWorld
website: http://www.microbeworld.org/washup/why-is-handwashing-important
Olinger, A., &Trainer,M. (2013, December 06). Introduction to the crisis of clean water &
sanitation. Retrieved from
http://www.globalcitizen.org/Content/Content.aspx?id=9c09b47b-8274-451d-8b7a-
408ce9ffd9ec
Pest Control: Health Spotlight (n.d.) Retrieved from
http://www.trulynolen.com/pest_control/health_spotlight.asp

10

10
SURECLEAN (2010) SURECLEAN. Retrieved from
http://www.sureclean.com.sg/category/product/resturants/hygiene-products-
restaurants