Question # 02: [20 Marks] a) A waiter takes an order at a table, and then enters it online via one of the six terminals locatedin the restaurant dining room. The order is routed to a printer in the appropriate preparationarea: the cold item printer if it is a salad, the hot-item printer if it is a hot sandwich or the barprinter if it is a drink. A customer‘s meal check-listing (bill) the items ordered and therespective prices are automatically generated. This ordering system eliminates the old threecarbon-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, whichwill 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 systemfeatures aid management in the planning and control of their restaurant business. The systemprovides up-to-the-minute information on the food items ordered and breaks out percentagesshowing sales of each item versus total sales. This helps management plan menus according tocustomer’s tastes. The system also compares the weekly sales totals versus food costs, allowingplanning for tighter cost controls. In addition, whenever an order is voided, the reasons for thevoid are keyed in. This may help later in management decisions, especially if the voidsconsistently related to food or service. Acceptance of the system by the users is exceptionallyhigh since the waiters and waitresses were involved in the selection and design process. Allpotential users were asked to give their impressions and ideas about the various systemsavailable before one was chosen.I. In the light of the system, describe the decisions to be made in the area of strategicplanning, managerial control and operational control? What information would yourequire to make such decisions?II. What would make the system a more complete MIS rather than just doingtransaction processing?III. Explain the probable effects that making the system more formal would have on thecustomers and the management.sb) Suppose you are working as a head of HR in a well reputed firm in the pakistan's market, whichhave around 20 thousand plus employees working. As a head you analyzed currently we areusing the legacy system in the HR premises. In order to increase HR department productivityin future, you have decided to revamp the HRMS, in which you will be adopting the bestpractise and processes to effectively deal with your company human resources.For the development of HRMS, which process development methodology will you be prefer?Agile or Waterfall.Analyse and discuss the postive and negative impacts of both methodologies in thedevelopment of HRMS.c) Skydive Chicago (www.SkydiveChicago.com) is one of the premier skydiving resorts in theUnited States, serving skydivers ranging in skills from first-time jumpers to internationallycompetitive freefly teams. Each student in Skydive Chicago’s training program makes a seriesof progressive training jumps under the direct supervision of a United States ParachuteAssociation–rated jumpmaster. The training program gears each jump in the series towardteaching one or two new skills. Jumpmasters video their students’ jumps. Students use thefeedback these videos provide to identify mistakes. They often copy their videos onto apersonal tape for future reference. can any 1 solve this case study.​