Académique Documents
Professionnel Documents
Culture Documents
BUSINESS SCHOOL
System
Identification, 2
Selection, Planning
System Analysis 3
System Design 4
1. RFP System
2. DFD, ERD Etc. Implementation
3. SM, UM, TD
4. UASO
• Requirement Determination
Planning • Requirement Structuring
• Alternative Gen. & Selection
Requirement
Study
System
Analysis
System
Design
Development
Data
Integration
Testing
Deployment
3 Structured Logic
02/11/10
System Analysis
ICFAI
BUSINESS SCHOOL
Procedures
By-product technique
Null Approaches
CUSTOMER KITCHEN
Receipt
Management
Reports
RESTURANT
MANAGER
Process
Data
Store
Source / Sink
Data Flow
Incorrect Correct
Incorrect Correct
A A
B A
Copyright - ICFAI Business
02/11/10 School
ICFAI DFD Dos and Don’ts
BUSINESS SCHOOL
Incorrect Correct
A A
B A
A B
A A
A A
C
Copyright - ICFAI Business
02/11/10 School
ICFAI DFD Context – 0th Level
BUSINESS SCHOOL
CUSTOMER KITCHEN
Receipt
Management
Reports
RESTURANT
MANAGER
CUSTOME
R KITCHEN
1.0
Customer
Order Receive
order Food Order
Receipt
2.0 3.0
Update Update
Goods Inventory
Sold File Goods Inventory File
Sold Data
1.1 1.3
Customer Transform Food Order
Receive
Customer Order to
Order
Customer Order Kitchen
order
Format
Customer Customer
Order Customer Order
Order
1.2 1.4 1.5
Inventory
Generate Generate Generate
Data
Customer Goods Sold Inventory
Receipt Data Changes
Goods Sold
Data
Receipt
• DFD Decomposition
• Balancing DFDs
• Process cannot store data
• External entities can be triggers
• Delays shown by data stores
• Element repetition indicated by
crossing
• Current Physical
• Current Logical
• New Logical
• New Physical
6. The orders are accepted only after approval by the credit control
section.
7. Approved orders are passed stock control department where qty is
checked against stock levels. If the stock is not sufficient then the whole
order line becomes outstanding.