Here basically planning for future that is budgets, target markets, policies, objectives etc. The decisions to be made in the area of strategic planning are future oriented and relate directly to planning activity. Strategic decisions are characterized by uncertainty. They are strategic, managerial and operational control. Sales region analysis, cost analysis, annual budgeting, and relocation analysis are examples of decision-support systems and management information systems. Technical decisions pertain to implementation of specific tasks through appropriate technology. Tactical decisions cover both planning and controlling. They are future oriented and relate directly to planning activity. The decisions may be strategic, tactical or technical. Decision making is the core of management and aims at selecting the best alternative to achieve an objective. Management functions include planning, controlling and decision making. The information system facilitates decision making. Management information is an important input for efficient performance of various managerial functions at different organization levels. The physical components of an MIS include hardware, software, database, personnel and procedures. An MIS helps decision making by providing timely, relevant and accurate information to managers. A management information system (MIS) is an organized combination of people, hardware, communication networks and data sources that collects, transforms and distributes information in an organization. Solution of Management Information System in Restaurant Case Study:ДЎ. Explain the probable effects that making the system more formal would have on the customers and the management.What would make the system a more complete MIS rather than just doing transaction processing?.In the light of the system, describe the decisions to be made in the area of strategic planning, managerial control and operational control? What information would you require to make such decisions?.All potential users were asked to give their impressions and ideas about the various systems available before one was chosen. Acceptance of the system by the users is exceptionally high since the waiters and waitresses were involved in the selection and design process. This may help later in management decisions, especially if the voids consistently related to food or service. In addition, whenever an order is voided, the reasons for the void are keyed in. The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls.

This helps management plan menus according to customersвЂ™ tastes. The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales.

Other system features aid management in the planning and control of their restaurant business. This gives the waiters faster feedback, enabling them to give better service to the customers. When the kitchen runs out of a food item, the cooks send out an вЂout of stockвЂ™ message, which will be displayed on the dining room terminals when waiters try to order that item. This ordering system eliminates the old three-carbon-copy guest check system as well as any problems caused by a waiterвЂ™s handwriting.

A customerвЂ™s meal check-listing (bill) the items ordered and the respective prices are automatically generated. The order is routed to a printer in the appropriate preparation area: the cold item printer if it is a salad, the hot-item printer if it is a hot sandwich or the bar printer if it is a drink. A waiter takes an order at a table, and then enters it online via one of the six terminals located in the restaurant dining room.

Fast transaction processing system