ACCT 4310 / ACCT4310 Quiz Submissions - Quiz6A: SuperSushi
Attempt 1
Written: Mar 2, 2020 8:10 AM - Mar 2, 2020 8:18 AM
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Your quiz has been submitted successfully.
Question 1 poin
Select the best response for each question based on the SuperSushi conversation and business process diagram
(BPD). The conversation and diagram are the same as the ones you prepared from the directions. Use only these
materials in answering the questions.
The data recorded by the system would be the most useful in:
Selecting new ingredients to include in sushi items
Analyzing expired sushi by item and time of day
Designing a marketing program for the restaurants
Identifying creative sushi chefs to recruit for hiring
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Because no data history for items containing new ingredients exists, the recorded data would not be very useful in
selecting new ingredients. Although some sales history might be helpful in designing a marketing program, most of
the marketing strategy will stem from other sources. The data history contains transaction data pertaining to sales of
current items, but these data are unlikely to give insights for chef hiring. Because the recorded transactions allow the
system to calculate item sales and waste by time intervals, managers could use the data to analyze expired sushi by
item and time of day.
Question 2 poin
Decisions to pull sushi out of circulation would be a function of:
Chefs putting items on the conveyor
Servers recognizing expired items
Customers retrieving excess items
, The system calculating elapsed times
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The business practice is for the conveyer system to move a plate to a waste conveyer when RFID timestamps give an
elapsed time greater than 35 minutes for a plate in circulation.
Question 3 poin
The design of the system will likely preclude:
Customers eating spoiled food
High amounts of wasted food
Food given away for free
Unappetizing sushi items
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The systemidentifies plates that have been circulating for 35 or more minutes, defined to be a safe interval for
customers to take an item and consume it. The system, as revealed in the conversation, has no controls over wasted
food, free food, or unappetizing food.
Question 4 poin
Reading the RFID tag and calculating the time a plate has been in circulation on the conveyor is required to:
Detect when a plate should be pushed to the waste conveyor
Compute how often diners take a specific item from the conveyor
Calculate the productivity of chefs in preparing sushi items
Determine when to order replenishment ingredients from suppliers
Hide Feedback
The only way for the system to detect when it should withdraw a plate (because it has been in circulation for more
than 35 minutes) is to calculate the time that plate has been on the conveyor. The system can make this calculation
only by reading a plate’s RFID tag during each circuit it makes on the conveyor. The chefs’ preparation activity occurs
before they put the plate on the conveyor, so measuring anything about the plate after it is put on the conveyor will
not help calculate chef productivity.The system can calculate diner selection rates from data recorded when the plate
is put on the conveyor and when servers prepare bills for tables. Order quantities would be determined from
inventory levels and diner selection rates.
Attempt 1
Written: Mar 2, 2020 8:10 AM - Mar 2, 2020 8:18 AM
Submission View
Your quiz has been submitted successfully.
Question 1 poin
Select the best response for each question based on the SuperSushi conversation and business process diagram
(BPD). The conversation and diagram are the same as the ones you prepared from the directions. Use only these
materials in answering the questions.
The data recorded by the system would be the most useful in:
Selecting new ingredients to include in sushi items
Analyzing expired sushi by item and time of day
Designing a marketing program for the restaurants
Identifying creative sushi chefs to recruit for hiring
Hide Feedback
Because no data history for items containing new ingredients exists, the recorded data would not be very useful in
selecting new ingredients. Although some sales history might be helpful in designing a marketing program, most of
the marketing strategy will stem from other sources. The data history contains transaction data pertaining to sales of
current items, but these data are unlikely to give insights for chef hiring. Because the recorded transactions allow the
system to calculate item sales and waste by time intervals, managers could use the data to analyze expired sushi by
item and time of day.
Question 2 poin
Decisions to pull sushi out of circulation would be a function of:
Chefs putting items on the conveyor
Servers recognizing expired items
Customers retrieving excess items
, The system calculating elapsed times
Hide Feedback
The business practice is for the conveyer system to move a plate to a waste conveyer when RFID timestamps give an
elapsed time greater than 35 minutes for a plate in circulation.
Question 3 poin
The design of the system will likely preclude:
Customers eating spoiled food
High amounts of wasted food
Food given away for free
Unappetizing sushi items
Hide Feedback
The systemidentifies plates that have been circulating for 35 or more minutes, defined to be a safe interval for
customers to take an item and consume it. The system, as revealed in the conversation, has no controls over wasted
food, free food, or unappetizing food.
Question 4 poin
Reading the RFID tag and calculating the time a plate has been in circulation on the conveyor is required to:
Detect when a plate should be pushed to the waste conveyor
Compute how often diners take a specific item from the conveyor
Calculate the productivity of chefs in preparing sushi items
Determine when to order replenishment ingredients from suppliers
Hide Feedback
The only way for the system to detect when it should withdraw a plate (because it has been in circulation for more
than 35 minutes) is to calculate the time that plate has been on the conveyor. The system can make this calculation
only by reading a plate’s RFID tag during each circuit it makes on the conveyor. The chefs’ preparation activity occurs
before they put the plate on the conveyor, so measuring anything about the plate after it is put on the conveyor will
not help calculate chef productivity.The system can calculate diner selection rates from data recorded when the plate
is put on the conveyor and when servers prepare bills for tables. Order quantities would be determined from
inventory levels and diner selection rates.
