University Food Company Case (A The University Food Company wants to develop a data model that…

University Food Company Case (A

The University Food Company wants to develop a data model that represents the entities and relationships in its manufacturing operations. As discussed in Chapter 1, food products are manufactured in batch operations like the ones described in Figure 1.15. First, raw ingredients are combined in a kettle, where they are mixed and may be preheated. The batch is then transferred to a filling machine, which dispenses the ingredients into packages along a conveyor line. Sealed packages are then subjected to sterilization by heating them in a retort.
The management of University Food Company wants to develop a relational database that can be used in recipe management. The database should bring together all the information that is needed to manufacture the product in the plant. For each product this includes the materials that make up the product formula, the operations performed during manufacturing of the product, and the instructions required for manufacture of the product. The combination of all of this information is what is commonly called the product “recipe.” Management wants to begin by developing an appropriate data model that reflects the business rules under which the enterprise operates.
The following list gives information on various entities and their relationships. Attributes will be mentioned, but you will only be required to draw E-R diagrams showing the entities and their relationships. Some entities are already indicated in capital letters; however, others will have to be defined to make the model complete. Figure CS3.1 may be a helpful reference in completing this exercise.

1. Each PRODUCT has one or more recipes. Each RECIPE can be used in one or more products. For example, the recipe for cheese sauce can be used in the product macaroni and cheese, as well as the product cheese enchiladas.

2. Each recipe involves one or more PRODUCTION STEPS. For example, Figure CS3.1 shows the recipe for making cheese sauce, which involves eight production steps.

3. The production steps have a production step sequence that describes the precedence relationships among production steps.

4. A recipe includes one or more FORMULAS. The details of the formula describe the INGREDIENTS used in the recipe and their quantities. Each recipe may have more than one formula, which are different in quantity aspect (e.g., a 50-gallon batch versus a 100-gallon batch).

5. Each detail of a formula contains one ingredient, and ingredients can be used in one or more formula details.

6. The PRODUCTION_STEP of a recipe may include one or more equipment settings — for example, temperature settings for a cooking or mixing kettle. In the industry, a type of equipment setting is often referred to as a “tag.” The TAG has a name given to the setting, such as “Temp_Setting_1.”

University Food Company Case (A The University Food Company wants to develop a data model that...-1

7. The value of the tag setting is referred to as the “Tag Value,” such as 120 degrees Fahrenheit. Production steps in recipes use tag values. Tags may be used for minimum and maximum values also.

8. A production step of a recipe may use equipment. Each piece of EQUIPMENT must have its setting defined by a tag value. For example, in Figure CS3.1, time and temperature settings are provided.

9. The enterprise considers PRODUCTS and INGREDIENTS to be subclasses of MATERIALS, which also includes spare parts for equipment and office supplies.

(a) Show the E-R diagram for the situation described.

(b) Using Figure CS3.1 and some intuition, define a set of attributes for each of the following entities: RECIPE, PRODUCTION_STEP, FORMULA, and FORMULA_DETAIL. Indicate the primary key and foreign key attributes.

University Food Company Case (A The University Food Company wants to develop a data model that...-2

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