Reference:
https://powerapps.microsoft.com/en-us/blog/implementing-offline-capability-in-your-app/
Topic 3, Culinary Arts College
Current system
* The college manages subscribers and their dish preferences by using a SQL Server-based app that is hosted in the college's on-premises datacenter. Each week, data is extracted as a Microsoft Excel workbook and distributed to instructors.
* Recipes are stored as Microsoft Word documents in SharePoint libraries. Access to recipes is restricted to instructors and students.
* The college uses Microsoft 365 for emails, classroom and kitchen bookings, and document management.
* Students will use a Microsoft Outlook calendar to see their group's schedule and to collaborate with instructors and other students.
Current processes
* Instructors use Microsoft Excel workbooks to capture class attendance information for cooking classes
* Instructors develop the culinary arts program and refine it periodically.
* Instructors are responsible for monitoring kitchen processes
* Instructors order the ingredients in bulk from food distributors. The instructors define threshold quantities that trigger inventory replenishment.
* Students self-organize in teams and brainstorm to produce new recipes.
* Students earn credits faster if they create new recipes in their specialty and the new recipe gains enough votes from subscribers Cooking classes
* Each cooking class has a start date, a start and end time, a minimum and a maximum number of participants, and a cuisine specialty.
* Students select one main cuisine to specialize in when applying for enrollment
* Students participating in a cooking class can participate as a chef or as a helper. There is only one chef per session. Everyone else is a helper
* Instructors select the chef and recipe for each cooking class and distribute a link to the recipe document before each class.
* Each instructor performs quality checks on dishes that are offered for sale and evaluates both the chef and the helper.
Subscriptions
* The college offers the following types of subscriptions based on a client's commitment to order
* Public - lunch orders placed between 1(h00 AM and noon from an open menu, subject to availability. Most occasional and high-volume subscribers became fans of the college after ordering from the public subscription, o Occasional subscribers - a fixed number of meals, either monthly or weekly, o High volume - businesses that provide their staff free lunches every workday.
* A group of 25 business subscribers each order an average of 2.OO0 meals per day.
* The number of occasional subscribers varies daily.
* The college generates a QR code for high-volume subscribers to allow staff to vote for their favorite dishes.
Class management
* The solution must track credits earned by the students.
* Students require a fixed number of credits in the chefs role to gain the cuisine specialization. Students can acquire credits by using any of the following methods:
o number of hours in practical sessions as helpers
o number of hours as chefs
o popular votes from dishes prepared as chefs
o marks from the class instructor
* Students must confirm their attendance by selecting Start at the beginning of each class and selecting Done at the end of the class.
* The student s total number of practice hours and credits earned must display in the app
* Students team up together to create new recipes and must keep their recipes confidential.
* The instructors photograph dishes that pass quality checks and upload the photographs to the daily menu that is made available to subscribers.
* Dish votes are counted based on the number of people who marked the dish as a favorite.
* The college requires a lively visual that displays marketing data on their public-facing website.
Subscriptions
* The subscriber administrators must approve the credit terms for high-volume subscribers.
* Occasional and high-volume subscribers must be able to place orders online.
* Subscribers should be able to mark a dish as favorite directly from their order.
Food management
* Instructors must be able to reserve the quantities of ingredients that they require for cooking sessions.
* Each ingredient has a primary unit of measure for bulk ordering and a second unit of measure for using in a recipe. (For example, flour in pounds when ordering and in cups for use in a recipe).
* The app must display the current inventory and reserved quantities for each ingredient needed for a recipe. The display must be consistent for appropriate roles.
* Food banks must be able to access the food pool online and place their orders from a filtered list based on their location.
* The college must replace the food bank notifications with an automated system that food bank users can access directly from the college s public website.
* The app must use a chatbot to replace the food bank notifications so that food bank users can see food available for pickup by food banks.
Food management
* One instructor discovers discrepancies in the ingredient inventory and requests the standardization of the units of measures for all ingredients. Each time an ingredient is used in a recipe, the secondary unit of measure must be populated and be read only.
* Students report that they are not able to see their total practice hours in the app.