Management information systems 7th edition sousa solutions manual 1

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Management Information Systems 7/e Instructor’s Manual

Chapter 5

MANAGEMENT INFORMATION SYSTEMS Seventh Edition INSTRUCTOR MANUAL Chapter 5 Kenneth J. Sousa Bryant University File: 1

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Management Information Systems 7/e Instructor’s Manual

Chapter 5

Effy Oz The Pennsylvania State University

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Management Information Systems 7/e Instructor’s Manual

Chapter 5

Table of Contents CHAPTER 5 – BUSINESS SOFTWARE ....................................................................................................4 CHAPTER OBJECTIVES .................................................................................................................................4 CHAPTER CASE – KIMBALL’S RESTAURANT: SOFTWARE ADDED TO THE BILL ...........................................4 WHY IS THIS CHAPTER IMPORTANT FOR THE STUDENTS? ...........................................................................5 LECTURE NOTES ..........................................................................................................................................5 TEACHING THOUGHTS .................................................................................................................................6 POINTS OF INTEREST ....................................................................................................................................7 WHY YOU SHOULD......................................................................................................................................8 WEBSITES FOR LECTURES AND ASSIGNMENTS ............................................................................................8 KIMBALL’S REVISITED ................................................................................................................................8 What is Your Advice? .............................................................................................................................9 New Perspectives ...................................................................................................................................9 ANSWERS TO REVIEW QUESTIONS .............................................................................................................10 ANSWERS TO DISCUSSION QUESTIONS ......................................................................................................12 ANSWERS TO THINKING ABOUT THE CASE QUESTIONS..............................................................................14 Less May Be more ................................................................................................................................14 Investing in Automation for Efficiency .................................................................................................14

Revised: January 2014

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Management Information Systems 7/e Instructor’s Manual

Chapter 5

CHAPTER 5 – BUSINESS SOFTWARE Chapter Objectives The objectives of this chapter are: •

Explain the difference between application software and system software.

•

Enumerate the different generations of programming languages and explain how they differ.

•

Cite the latest major developments in application and system software.

•

Identify and explain the roles of Web programming languages.

•

Explain the types and uses of Web site design tools.

•

Clarify the differences between proprietary software and open source software.

•

List characteristics that are important in evaluating packaged software applications for business use.

•

Understand the problem of software piracy and how it affects businesses and consumers.

Chapter Case – Kimball’s Restaurant: Software Added to the Bill The “front house” operations were a key factor for a successful restaurant. In their current location, while they may not have been the most efficient restaurant operation, both Liz and Michael did focus on delivering quality food at a reasonable price along with excellent customer service. From his experience in human resources, he knew that resource allocation is a “razor thin balance” between having too many or too few resources provided. In the restaurant business, food is a significant percentage of costs and has a limited useful life (spoilage).

Businesses need to collect enough information to make better decisions. Resource allocation (inventory, materials, labor, production, etc.) needs to be calculated based on estimated demand.

In the restaurant example, it is the expected number of customers expected for a meal seating and day of the week. Like many restaurants (and other businesses), forecasting resources is often by the principle of either a) divide a number by factor or b) duplicate what was done last week.

Sometimes that approach works well and sometimes it does not work profitably. 

Discuss the approach that Michael utilizes to understand the operational details of the ordering process. His wife conveys that it is just a “guess” based on a “look” of the storage areas. Engage the students the challenges and disadvantages of this method of planning.

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