Michael

Software Requirements Specifications (SRS)

Section 1: Introduction

1.1 Purpose
1.2 Scope
1.3 Definitions, acronyms, and abbreviations
1.4 References
1.5 Overview

Section 2: Overall Description

2.1 Product perspective
2.2 Product functions
2.3 User characteristics
2.4 Constraints
2.5 Assumptions and dependencies
2.6 Apportioning of requirements

Section 3: Specific Requirements

3.1 External interface requirements
3.1.1 User interfaces
3.1.2 Hardware interfaces
3.1.3 Software interfaces
3.1.4 Communications interfaces
3.2 Functional requirements
3.2.1 Privilege Levels
3.2.1.c Customer/Public
3.2.1.e Employee
3.2.1.m Manager/Owner
3.3 Performance requirements
3.4 Logical Database Requirements 3.5 Design constraints
3.6 Software system attributes
3.7 Other requirements

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3.2 Functional Requirements

3.2.1 Privilege Levels  
    3.2.1.c Customer/Public  
    3.2.1.e Employee  
        3.2.1.e.1 All privileges of "Customer/Public" user class.  
    3.2.1.m Manager/Owner    
        3.2.1.m.1 All privileges of "Employee" user class.  

3.4 Logical Database Requirements

3.4.1 Types of information used by various functions;
3.4.2 Frequency of use;
3.4.3 Accessing capabilities;
3.4.4 Data entities and their relationships;
3.4.4.1 Reservations: times, party size, and name.
3.4.4.2 Orders: total cost and tip, menu items, date & time, party size, if made reservation then reservation data.
3.4.4.3 Menu: pictures, costs, descriptions, item name, popularity (# of times ordered divided by number of item type ordered), type (beverage, appetizer, children's entree, entree, dessert)
3.4.5 Integrity constraints;
3.4.6 Data retention requirements.

To sort
Reservation Maker
Shows available tables at times Order Taker / Menu Shows cost of items Requires database Form submission to place order All customer privileges Kitchen View Shows current orders to be made with their ingredients and cook time and instructions. Inventory Tracker Calculates theoretical inventory left based on meals made and stock resupplied. Enables manual entries of supply levels. Records discrepancies between theoretical/calculated levels and manual observed levels to detect theft or inaccurate recipe implementation.