Sherry’s Meats, a regional meat wholesaler and retailer, needs to collect up-to-date information on how much of each meat product it has in each store. It will then use that information to schedule deliveries from its central warehouse. Currently, customers entering the store fill out a detailed form specifying their individual orders. The form lists over 150 items; it includes meat and meat products available in different amounts. At the end of the day, between 250 and 400 customer orders are tabulated and deducted from the store’s inventory. Then the office worker in each store phones in an order for the next day. Store employees have a difficult time tabulating sales because of the mistakes customers make in filling out their forms.

a. It is not possible to have the solitary office worker in each store fill out the numerous customer order forms. Change the form (3.5 inches× 6 inches either horizontal or vertical) and draw it so that it is easier for customers to fill out correctly and for office workers to tabulate.
b. Design and draw a specialty form of the same size that will meet the needs of Sherry’s customers, office workers, and warehouse workers.
c. Design and draw two different forms of the same size to meet the purposes in part b because Sherry’s carries both poultry and beef products. (Hint: think about ways to make forms easy to distinguish visually.)
d. Design a fill-in form for onscreen display. When a customer submits an order, it is entered into Sherry’s inventory system by any person who is serving customers at the counter. This information will be captured and sent to the central warehouse computer to help control inventory.
e. In a paragraph, describe the drawbacks of having lots of different people at different locations enter data. In a paragraph, list steps you can take as the designer so that the fill-in form is designed to ensure accuracy of entry.
f. Design a Web page used by a customer to enter an order directly to Sherry’s.
g. Design a Web page to obtain credit card information for a Web order. Partition the data onto two Web pages for additional security.
h. Design a three-dimensional Web page that allows Sherry’s to customize certain products, such as a meatloaf or a salad. When the customer selects a product from a drop-down list, the ingredients must be displayed with a means of selecting which ones should be included in the product.
i. Design a fat footer for the Web page you designed in part f. It should include social media links, keywords, references to additional Web pages of interest, and a statement of a key value Sherry’s has, such as “Fresh is the key to our customers hearts.”

a. Information to be included:

Customer Name, Address, Phone Number, Order Date, Type of Meat, Size, Quantity, Delivery Date. The form is on the next page.

b. Information to be included:

Employee Code, Date, Customer Name, Address, Phone Number, Order Date, Type of Meat, Size, Quantity, Delivery Date, Warehouse Code. The form is included two pages from here.

c. Create two forms, one for pork and one for beef. The form for pork would be pink (the color of a pig) and have a pig logo in the upper left-hand corner. The one for beef would be light brown in color (very light, the color of beef) and have a cow logo in the upper left-hand corner.

d. The fill-in form for an on-screen display would look similar to the Customer Order Form, except that it would have entry areas for the data.

e. The drawbacks of having many different people enter data at different locations are that people may not fill in all the information correctly, they may not know Catalog Numbers, or they might enter the Type of Meat inconsistently. The solution is to use a G U I screen, with pull-down lists for Catalog Number, Type of Meat, and even Customer Name (address would automatically be filled in for existing customers).

f. The Web page is included below.

g. The Web pages are included below and on the next page.

h. The Web page is shown below.

i. The fat footer for the Web page is shown below.