Requirements Elicitation Techniques2.1.1InterviewsThis involved visiting the kitchen to talk to the management and staff about the operations of thekitchen and how they went about their day to day work. The customers found in the kitchen werealso interviewed to establish their views of how the kitchen operates and how they went aboutacquiring food from the kitchen.The interview questions were prepared prior to the visit and were of relevance to the operationsof a commercial kitchen.2.1.2ObservationThis involved personally visiting the kitchen and watching the kitchen staff, management, andcustomers performing their daily tasks. This observation process helped to actually see what thestaffs did as opposed to just what they said they did.2.1.3Documentation ReviewThis involved acquiring written documents like the cash sales books, receipt books, mealvouchers, change vouchers and price list units (PLU) from the kitchen and reading them to
You've reached the end of your free preview.
Want to read both pages?
Web server,Adobe Creative Suite,Adobe Systems,Server-side scripting