University of Palestine Yogurt production factory

1. University of Palestine Yogurt production factory

2. Introduction The company was established in 1995, which is a private shareholding company specialized in the production of food and agricultural products. Also self sells its products (cheese, milk 3%, milk 10%, milk 15%). The factory has a computerized system and its features are the following: - 1. Monitoring the movements of the store in details. 2. Contains a system of procurement. 3. Analysis of accounts including the accounts of customers and suppliers. 4. Extraction of analytical reports in the above three items.

3. Limitations: 1. Do not have a follow-up process for the product. 2. Does not count the cost of the product. Problem: Calculation of the cost for the product in the factory

4. Solutions: 1. Buy a commonly used software such as Al Aseel for accounting. 2. Buy a program specialized in production. 3. Assign a programmer or a programming company to program a software system using the cooperation of the managers, system users, and data entry employees for production accounting.

5. The appropriate solution: 3. Assign a programmer or a programming company to program a software system using the cooperation of the managers, system users, and data entry employees for production accounting

6. Requirements:

7. Program Objectives: 1. Storing data, classifying, and categorizing it safely in order for it to be easily found in the form of reports in an appropriate time. 2. Use the program as a tool for monitoring work performance and evaluation of job performance at all stages (there are specific criteria in the program for performance). 3. The program shows the real status of the company at the end of the month/year to clarify the percentage of loss or gain for the company. 4. Reports quickly and accurately. 5. Registration of error and their solutions to make use of them when they occur another time. 6. Speeding the circulation of reports from a branch to branch in the company or department to department in the company (future goal). 7. The rate of seriousness in the continuity of some product or the production of a new product according to the reports of profits and losses of the product.

8. Economic feasibility (financial benefit from the use of the program). 1. Reducing the number of employees who store, compile, and maintain data. 2. Reducing the purchase of paper, files, and stationery used in the archiving process, and taking advantage of the space used for the storage of archives. 3. Detecting errors through the program leads to solving or avoiding those errors, thus avoiding the losses resulting from those errors. 4. Data provided by the software company can work a feasibility study to add or expand a new or existing production line. 5. The program is economically feasible for the company, which issues the required and necessary reports in an appropriate time, in order to make decisions by the managers in the appropriate time (Note if they are not making decisions in a appropriate time, it may lead to additional costs to the company's financial losses and legal accountabilities).

9. Sections of company

10. Mechanism of action responsible stores: Receipt of the goods in quantity and order, and placed in the area is depicted according to the conditions of the commodity in storage, preservation, control and data entry in the form of Graphics class in the program.Of any commodity up to the point of re-balance the demand for quartermaster remind the Director that the re-orders.

11. Card type / packaging milk 3% fat 200cc There is a point re-order each item no minimum amount necessary to its presence in the store and if access to the point of the request is re-ordering of the commodity.

12. Production Yogurt 3% 1.Process the volume of milk required 2. Allocated in the milk fat content 3. Devoted acidic milk 4. Carry out calibration of the elements of the quantity to be produced by adding elements to a shortage so that the form required in the final product an example of calibration so that the fat concentration 3% if the required amount of milk fat production of less than 3% of the required quantity is increased so that 3% of the product .

13. 5. The process of pasteurization and homogenization of this amount, and you put it in a clean and closed well to be configured to fill. 6. Bacteria is added to the mixture 7. Leave for half an hour at least before packing in order to be a proliferation of bacteria in the mix 8. Conducted flavor by Machine packaging and quantity is filled in the cups well-sealed and sterilized 9. These cups are placed in the incubator at a temperature suitable for the work of spreading bacteria and leave the incubator usually between 6 - 12 hours where it has turned the milk to milk at this stage are examined acidity of milk and when they reach the pH required to be produced by bacteria (initiator). 10. These cups are moved to the refrigerator where the left for at least 12 to 24 hours at a temperature of 4C. 11. Bringing these cups in cartons with custom cars for sale in the refrigerated and distributed to shops.

14. Factory Personnel Stores Production Procurement Cheese Dairy Brick Cheese Milk 15% milk 3% Milk 10%

16. أمر إنتاج أمر صرف مواد أولية متابعة الإنتاج استقبال أمر إنتاج المواد الأولية تحضير الخلطة تعبأه حضانة ثلاجة Use case diagramمدير الإنتاج Employee

17. يصرف مواد أولية يستقبل منتج نهائي تكلفة مواد أولية تكلفة المنتج أثناء عملية الإنتاج حساب تكلفة المنتج النهائي آمين المخازن محاسب

18. لبن 3 % أمر الإنتاج مخازن تحضير الحليب فحص حموضة فحص دسم معايره بستره إضافة بكتيريا تعبأه حضانة ثلاجة مخازن

19. Check grease probably 1 Check milk acid 2 milk معايرة الحليب ليصل لدرجة دسم والحموضة المطلوبة 3 Pasteurize The milk 4 5 Adding Bacteria to milk Waiting at least Half hour 6 bacteria تعبئة الخلطة في أكواب صغيرة معقمة ومغلقة جيدا 7 توضع الأكواب في حضانة بدرجة حرارة مناسبة ( 6 – 12 ) ساعة 8 Check Yogurt acid 9 Put yogurt In 4 c◦ ( 4 – 12 ) hour 10 11 يوضع في صناديق لتجهيز لعملية البيع لبن 3 %

20. check milk acid أخذ عينة من الحليب إلى المختبر 1.1 فحص حموضة الحليب 1.2 Send to pasteurize 1.3 Send to Criterion 1.4 معايرة الحليب 3 Pasteurize 4

21. Item • Item code • Item name • Store • Sequence • Item code • Item name • Date • Kind of operation • Quantity – in • Quantity – out • User id • Document id • User • User id • User name • Description job • Password • M. document • Sequence • Date • Kind of document • Operation إخراج إدخال • Deut – document • Sequence • Document id • Item code • Item name • Quantity • Unit price • Total price منتج نهائي مواد أولية Class diagram

22. Order of produce • Sequence • Duet • Note • Production operation • sequence • order id • kind of operation • quantity • item id • item name • O.detail • Sequence • Item id • Item name • Quantity • Order id

23. M. reference • Sequence • Product id • Item code • Item name • Quantity • Unit • Product • Product • Code • Product • name • Detail. Reference • Sequence • Item code • Item name • Quantity • Unit • Reference id

24. طلبات إنتاج استعلام عن طلبات الإنتاج Order id: Date from To جديد استعلام صفحة إدخال طلب إنتاج Date: Note: Item id: Item name: Quantity: Order id:

25. طلبات إنتاج جديد استعلام استعلام عن العمليات المنتجة Order id: Date from To صفحات إدخال عمليات الإنتاج Order: Kind of operation: Quantity: Item id: Item name: Date: