The document provides background information on a case study project for the Finger Lakes Wine Company (FLWC). FLWC grows grapes, produces wine, operates a gift shop and restaurant. It needs help redesigning its database to better track business processes and accounting functions. The student's team will analyze FLWC's operations and design an enterprise database that can support the company's expansion plans. The summary includes an overview of FLWC's business operations, problems with the current database design, and the project deliverables of a case report, PowerPoint presentation, and Access database.

1. 1
I. Title: Winery Case Study Using a REA Database Design
II. Introduction:
Congratulations! You are fast becoming a raising star as a Staff
Auditor at Levin
& Associates, LLP. Your supervisor, Mr. Lee, arrives at your
office early Monday
morning and states he was so impressed with your last project
for the Lending
Club that he wants to see how well you can work with a team of
other high
achievers within the company.
Further, Mr. Lee says, “I will be assigning you to a team
shortly, but first, I’d like to
share some additional information about the new client and the
project. The new
client is a small wine producer in the Finger Lakes Region of
New York State that
must keep track of its business processes and operate necessary
accounting
functions. The Finger Lakes Wine Company (FLWC) grows
grapes, produces
wine, sells wine tastes, runs a gift shop, and operates a
restaurant. FLWC sells
wine at retail prices through the gift shop and restaurant to

2. customers who visit
the winery. In addition, FLWC sells wine at wholesale prices to
distributors, liquor
stores, night clubs, and restaurants in the Rochester
metropolitan area.”
Mr. Lee continues, “the Managing Partner, Corky Winepoper,
designed the
database with no knowledge of accounting or information
systems. As a result,
FLWC management is trying to operate the company with a
poorly designed
database. FLWC is experiencing many problems such as stock-
outs and a
physical inventory count that does not reconcile to the inventory
balance in the
accounting records. In addition, other business processes are
also operating
poorly. For example, payroll checks are frequently incorrect,
vendor invoices are
paid late, production costs are not tracked, and management has
no confidence in
the reliability of the financial statements.”
Mr. Lee concludes by saying “the partners of FLWC would like
to expand its
market to Syracuse, Oswego, Buffalo, Niagara Falls, and
Toronto. However,
Corky is too busy tasting wine to fix the database problems.
Accordingly, your IT
audit team has been assigned to re-design the database that can
support the
expansion with an enterprise information system. Your team’s
design will be
presented to Corky and FLWC management.”

3. Mr. Lee leaves your office and you excitedly dive into the nitty
gritty which is
provided below.
III. Steps to Completion
1. Review Levin & Associates, LLP rules on operating as a team
in Appendix
A.
2. Review FLWC’s organization structure and business
processes in Appendix
B.
2
3. Review FLWC’s Operational and Financial Information in
Appendix C.
4. Review additional information about FLWC in Appendix D.
5. Review detailed, specific information about the project
deliverables in
Appendix E.
6. Now introduce yourself to your team members and get started
on this

4. exciting endeavor.
IV. Deliverables
1. Case Report: The written case report must be completed
using MS
Word. The report should include a cover page, table of
contents, executive
summary, answers to all required questions, references, and a
team activity
log. Use 12-point font, double spacing, and one-inch margins
(top, bottom
and sides). [Should we recommend APA?]
2. PowerPoint Presentation: Your PowerPoint file should
contain between 8 to
16 slides written in your own words. It should include the 2
DFDs (context
and 0 level), the Relationships Diagram (from Access), a flow
chart, and the
ER (REA) Diagram.
3. Access Database: The database should contain 5 to 10
relations, a
Relationships diagram, 5 to 10 reports, 2 to 4 queries and the
input
forms. Some of the reports and queries should pull data from
more than one
table.
V. Hints and Tips
▪ Be active in your team and utilize each other’s strengths.

5. ▪ Read the entire project and review the grading rubric before
beginning the
project to fully understand the requirements.
▪ This is a team graded project. Each team member will be
receiving the same
grade so make sure you do your part and encourage each other
to make this
project a success.
▪ Ask questions about the project requirements as needed.
▪ Pick one team member to submit the deliverables to their
Assignment folder
on or before the due date. All team members will receive the
same grade.
▪ Review the late policy in your syllabus; it will be enforced.
VI. Rubric
Before beginning this project, review the rubric to learn how the
project will be
graded. Rubrics can be found in Content/Course
Resources/Projects &
Rubrics/Project 2 Rubric
Your deliverables will be assessed on the following
competencies:
• Critical thinking
3

6. • Technology and tools
• Decision making
4
Appendix A – Levin & Associates, LLP Team Regulations
Your consulting team will operate under the following team
rules:
.
• All member names should be clearly listed on the first page of
the project.
• All team members will receive the same grade.
• Team members should notify Mr. Lee immediately if a team
member is not
participating. Free riders and uncooperative members will be
penalized.
• Teams may terminate a team member for non-participation
after consulting with
Mr. Lee.

7. 5
Appendix B – FLWC’s Organization Structure and Business
Process
Table 1: SBU/Departments and Business Processes
Each Intersection of a FLWC Process and Dept. is a Give/Get
Economic Exchange
SBU: Strategic Business Unit, DM: Direct Materials, DL: Direct
Labor, OH: Overhead,
CRM: Customer Relationship Management, HRM: Human
Resource Management
SBU or
Department
�
Grape
Farming
(G)
Wine
Production
& Bottling
(W)
Wine Sales
&

8. Distribution
(D)
Gift
Shop &
Tasting
(T)
Restaurant
(R)
Administration
(A)
Business
Process:
Expenditure
Cycle
1: Give
cash get
DM &
OH
3: Give
cash, get
DM & OH
5: Give
cash, get,
marketing,

9. 6: Give
cash, get
shipping
and CRM
8: Give
cash, get
inventory
& OH
10: Give
cash, get
DM & OH
13: Give cash,
get property.
plant &
equipment
assets
Production
Cycle
2: Give
DM, DL
& OH,
get
grapes
4: Give DM,

10. DL & OH,
get wine
11: Give
DM, DL &
OH, get
meals
Revenue
Cycle
7: Give
wine, get
cash
9: Give
wine &
gifts, get
cash
12: Give
wine &
meals, get
cash
Human
Resources
and Payroll

11. Cycle
14: Give cash
for payroll, get
labor
15: Give cash
and benefits,
get HRM
services
Financing
Cycle
16: Give cash,
get cash
(owners &
bankers)
17: Give
distributor
financing, get
cash

12. 6
Table 2: Brief Explanations of Business Processes
WIP: Work in Process FG: Finished Goods
No. Ref. Explanation
1 G Grape farming expenditure cycle: All operating expenses
related to
farming are purchased by the farming operation except labor
and
depreciation. Examples of farming operating expenses include
water,
gas, oil, farm equipment parts, picking baskets, fertilizers,
insecticides,
seeds, other supplies, etc.
2 G Grape farming production cycle: Grapes are planted, grown
and
harvested. All harvested grapes are immediately transferred to
the wine
production department. Farming does not maintain an inventory
of
harvested grapes because they spoil quickly. This department
maintains
an inventory of gas, oil, parts, other supplies, fertilizers,
insecticides,
seeds, etc.
3 W Wine production and bottling expenditure cycle: Wine is
produced from
grapes and other ingredients. The wine production department

13. may buy
additional grapes from other wine producers and farmers to
satisfy
customer demand. Items purchased include filters, bottles,
barrels (oak
and steel), yeast, cleaning supplies, etc.
4 W Wine production and bottling production cycle: Grapes are
crushed and
squeezed then the juice is filtered, blended, and fermented in
vats. After
the wine is bottled it is all transferred to sales and distribution.
WIP wine
that needs to be aged in barrels stays in the wine production
department
as FG inventory.
5 D Wine sales expenditure cycle: All operating expenses
related to sales are
purchased by this department except for labor and
depreciation. Advertising, social media, and public relations
are critical
for this department. FLWC purchases print, Web, radio and TV
ads.
6 D Wine distribution expenditure cycle: All operating expenses
related to
wine distribution and shipping are purchased by this department
except
for labor and depreciation. Customer relations such as
feedback, returns
and allowances are critical for this department.
7 D Wine sales and distribution revenue cycle: The sales and
distribution
department sells wine at wholesale prices to distributors. It

14. also supplies
the gift shop, tasting room, and restaurant with all of their wine
through
inside (internal) sales. This department maintains an extensive
inventory
of bottled wine.
8 T Gift shop and tasting expenditure cycle: Wine tasting and
the gift shop are
organized under one department. All operating expenses related
to wine
tasting and related gifts are purchased by this department except
for labor
and depreciation. The gift shop purchases and maintains a
small
inventory of items such as wine (internally purchased), cheese,
meat,
wine racks, glasses, cork screws, etc.
9 T Gift shop and wine tasting revenue cycle: This department
sells wine, gifts
and tastes of wine to retail customers. Credit cards, debit cards,
and
7
cash are accepted as payments.
10 R Restaurant expenditure cycle: All operating expenses
related to the
restaurant are purchased by this department except for labor and
depreciation. It also purchases items such as wine (internally
purchased),

15. food, utilities, and supplies.
11 R Restaurant production cycle: The restaurant maintains a
small inventory
of wine, food, and supplies. It also uses food inventory,
supplies, and
labor to produce meals. The chefs and cooks get their orders
from
waiters and produce meals for the restaurant and special
catering events.
12 R Restaurant revenue cycle: The restaurant serves lunch and
dinner. It
internally purchases all of its wine from the sales and
distribution
department. The restaurant also hosts special events such as
weddings,
parties, outside barbeques, etc. The restaurant runs a catering
service
complete with tents, chairs, tables, portable bars, etc.`
13 A Administration expenditure cycle: All property, plant, and
equipment are
purchased, accounted for, and sold by the administration. Plant
and
equipment assets are depreciated by this department.
14 A Administration of the payroll function: All direct and
indirect labor for all
departments at the winery is expensed by the administration.
This
process receives time logs from various departments and
distributes pay
checks and pays all payroll taxes (federal and state).
15 A Administration of HRM services: All direct and indirect

16. labor (personnel??)
for all departments at the winery is interviewed and hired by the
administration. This process manages all benefits such as
health
insurance, retirement, vacation, and sick days.
16 A Administration of owner and debt financing: All debt
financing is acquired
by the administration from bank loans (no bonds). There is no
public
equity financing (stock) but there are investments from and
distributions to
the owner and his partners. Should you say it is a private
company?
17 A Administration of customer financing: The administration
approves and
manages the repayment for lines of credit to high volume wine
distributors, liquor stores, night clubs, and restaurants that buy
from
FLWC.
8
Appendix C – FLWC’s Operational and Financial Information
The following estimates are based on industry data for the
fundamentals of cool climate
grape and wine production. This data should be used as
background information to

17. explain the size and scale of the FLWC.
Wine Production Process Explained
After harvest, the grapes are taken into wine production and
prepared for the
primary ferment. At this stage red wine making differs from
white wine making. Red
wine is made from the pulp (must) of red grapes and
fermentation occurs together with
the grape skins. This gives the wine its dark red color. To start
primary fermentation
yeast is added to the must for red wine making.
White wine is made by fermenting juice which is made by
pressing crushed grapes to
extract a juice. Then the skins are removed and play no further
role in white wine
making. Yeast is also added to the juice for white wine making.
Rosé wines are made from red grapes where the juice is allowed
to stay in contact with
the dark skins long enough to extract a pinkish color. Rosé
wines can also be produced
by blending red and white wines. White and rosé wines absorb
little of
the tannins contained in the grape skins.
Primary fermentation takes between one and two weeks. During
this time
the yeast converts most of the sugars in the grape juice into
ethanol (alcohol) and

18. carbon dioxide. The carbon dioxide is evaporated into the
atmosphere. White and rosé
wines are then sent to bottling but red wines need more
processing.
After the primary fermentation of red grapes, the free run wine
is pumped off into tanks
and the skins are pressed to extract the remaining juice and
wine. The press wine is
blended with the free run wine to winemaker's taste. The wine
is kept warm and the
remaining sugars are converted into alcohol and carbon dioxide.
The next process in the making of red wine is secondary
fermentation. This process
9
decreases the acid in the wine and softens the taste of the wine.
Red wine is
sometimes transferred to oak barrels to mature for a period of
weeks or months. This
practice imparts oak aromas into the wine. The wine must be
settled or clarified, and
adjustments are made prior to final filtration and bottling.
FLWC Farm Operation
Acres 100
Vines 100,000
Vines per acre 1,000

19. Tons of grapes per acre 3 to 4
Weight of one cluster of grapes 0.1 to 0.5 pounds
Tons of grapes harvested per year 320 approximately
Farming and Receiving Grapes
Gallons of wine per ton of grapes 120 to 180
Case of 12 wine bottles contain: 12(750 ml) 9 liters
Case of 12 wine bottles contain 2.378 gallons
Pounds of grapes per bottle 2.6
Bottles of wine per ton of grapes 750
Cases of wine per ton of grapes: 750/12= 63
Bottles of wine per one vine 2 to 3
Cases of Wine Produced: 63(320) 20,000 approximately
Grape clusters per bottle 12
Wine Production Information
Bottles per year: 20,000 * 12 = 240,000
Gallons of wine per year: 240,000/5= 48,000
FLWC has 4 Fermentation tanks 1,000 gallons each

20. 1 Bottle of wine contains 750 ml
Bottles per gallon of wine 5
FLWC has 4 storage tanks 1,000 gallons each
Fermentation days for red 7
Fermentation days for white 21
Production accounting Job order costing
Bottles per case 12
Gallons per barrel 50
Fixed Expenses Restaurant, Farm and Wine Production
Insurance Depreciation
Property Taxes Loan Interest
Maintenance Cost of Equity
Utilities (phone and Internet) Management, legal,
accounting
10

21. Variable Costs
Farming, Production and Tasting Restaurant
Grapes Food
Cooperage (wine barrels) Wine
Packaging Labor
Bottling Taxes and Fees
Taxes and Fees Labor
Labor Marketing
Marketing Utilities, Supplies and Misc.
Utilities (power and water), Supplies and Misc.
Inventory
Production and Sales Mix by Wine Type
Red Wine: Grape prices
per ton
% of
Production
Totals
Cabernet Sauvignon $1,100 30

22. Merlot 1,000 25
Syrah 1,200 20 75%
White Wine:
Chardonnay 800 15
Riesling $700 10 25%
Total
100%
Fixed Assets
Wine Production and Tasting Restaurant Farm
Receiving equipment
(stemmer/crusher, membrane
press, pump, lines, conveyor)
Dining room Tractors
Cellar equipment (tanks, tank
mixer, transfer pump, transfer
hose, barrel washer, filter, air
compressor, pressure washer,
lab equipment)

23. Kitchen equipment (stove, oven,
microwave, sink, refrigerator,
dishwasher, misc. equipment)
Barn
Material handling (pallet jack,
hand cart, fork lift, rotator, tools)
Furniture and Fixtures (wood
chairs, folding chairs, wood tables,
folding tables, decorations, plates,
silver ware, stemware, tents,
serving trays, misc.)
Tools
Refrigeration and storage
Picking bins
Cooperage (barrels, racks,
bungs)
Pickup truck
Tasting room (refrigerator,
dishwasher, bar, chairs,
decorations, stemware)
Plant and office (computers,
furnishings, land, building)

24. 11
Employees
Wine Production Restaurant Farm
General manager Servers Pickers (seasonal)
Winemaker Head Chef Farmers
Assistant winemaker Sous Chef
Cellar-man Bar Tender
Warehouse Restaurant Manager
Public relations and sales Line Cook
Customer service Bus Boy/Girl
Wine Sales manager Janitor
Office manager

25. Clerical
FLWC Sales Budget
Farming,
Production
and Tasting
Restaurant
and Special
Events
Tasting Units, Cases 5,200 14,000 Rest. Units in Persons
Wholesale Units, Cases 14,800 4,000 Event Units in
Persons
Total Units 20,000 18,000
Tasting Case Price $ 215
$ 40
Price Per Person, Rest.
Wholesale Case Price $ 143

26. $ 30
Price Per Person, Events
Tasting Room Sales 1,118,000 560,000 Restaurant Sales
Wholesale Revenue 2,116,400 120,000 Event Sales
12
FLWC
Contribution Margin Income Statement
FYE December 31, 2018
Farming, Production,
Tasting and Special
Restaurant,
Events
and
Total Sales $ 3,234,400 $ 680,000 $
3,914,400
Variable Costs -2,100,000 -225,000 -2,325,000

27. Contribution Margin 1,134,400 455,000 1,589,400
Fixed Costs -500,000 -272,000 -772,000
Operating Income 634,400 183,000 817,400
Taxes -200,000 -60,000 -260,000
Net Income $ 434,400 $ 123,000 $
557,400
13
FLWC
Balance Sheet
As of December 31, 2018
Grape Farming, Wine Production, Tasting and Restaurant
Assets
Current Cash $ 200,000
Accounts Receivable 250,000
Supplies` 25,000
Inventory 100,000
Investments 200,000
Total Current 775,000

28. Non-current Equipment 1,000,000
Plant and Buildings 1,500,000
Land 200,000
Total Non-current 2,700,000
Total Assets $ 3,475,000
Liabilities
Current Accounts payable $ 100,000
Accrued Interest Payable 15,000
Unearned Revenue 50,000
Total Current 165,000
Non-current Mortgage 900,000
Notes Payable 1,000,000
Total Non-current 1,900,000
Total Liabilities 2,065,000
Equity
Paid in Capital $ 600,000
Retained Earnings 810,000
Total Equity 1,410,000

29. Total Liabilities and Equity $ 3,475,000
14
Appendix D – Additional Information
Mission Statement:
The Finger Lakes Wine Company (FLWC) strives to be a
leading winery and restaurant
company in the Finger Lakes region of New York State by
staying focused on the
requisite ethical practices to make high-quality wine, serve
fresh and delicious food,
while maintaining the highest customer satisfaction rating in the
Finger Lakes region.
Major Strategic Goals:
• Attract more investors
• Increase sales growth 10% per year
• Increase customer satisfaction
• Increase income growth 10% per year
• Attract and retain quality employees from diverse backgrounds
• Grow the customer base by X%
• Expand into major nearby metropolitan areas such as
Syracuse, Oswego,
Buffalo, Niagara Falls, Toronto, etc.
Partners and Company Address:

30. • Corky Winepoper
• Mick Jagger
• Eric Clapton
• Jimmy Hendrix
• Stevie Nicks
• Paul Rodgers
• 1234 Route 14., Geneva, NY, 14456, USA
Banks:
• Chase Bank
• M&T Bank
• First Niagara
• LNB
Operational Bookkeeping Information
Ledgers Number of Accounts Average Balance
Accounts Receivable Subsidiary 500 $500
Accounts Payable Subsidiary 100 1,000
Inventory Subsidiary 10 10,000
Supplies Subsidiary 18 1,390
Equipment Subsidiary 25 40,000
Expense Subsidiary 200 60,000
Journals Number of Transactions Average Trans.

31. Cash Disbursements 10,000 $300
Cash Receipts 12,000 400
Sales 25,000 150
Purchases 1,000 500
15
Payroll Journal 500 2,000
16
Major Suppliers:
• John Deere Tractors
• Tractor Farm Supply
• Smith Winery Supplies
• Home Depot
• Dell Computers
• Jones Bar and Restaurant Supplies
• Trib Fertilizers
• Adobe Software
• Home Depot Hardware
Major Customers:

32. • Bully Hill Vineyards
• Lisa’s Liquor Barn
• TGI Fridays
• Wegmans Food Markets
• Market View Liquor
• Tops Markets
• Ruby Tuesdays
• PF Chang’s
• Dinosaur Barbeque
• Hedges Restaurant
• Constellation Brands
• Jack’s Goodtime Traven
• 650 Black Oven Restaurant
• Skipper’s Landing Restaurant
• Dockers’ Restaurant
• Marlin’s Restaurant
• Sodus Bay Yacht Club
• Sodus Height Golf Club
17
Appendix E – Report Requirements
Cover Page: List the members of the consulting team and the
business
processes related to your database designed (1 page).
Table of Contents: Include the sections and page numbers of the
report (1 page).

33. Executive Summary: Summarize your report and be sure to
follow the
guidelines listed on the link from the AIS site (1 to 2 pages).
1. Introduction and Background Information: Explain the basic
purpose of a
database (DB) as well as the costs and benefits to the
management of FLWC. Also
explain the difference between a well-designed database and a
poorly designed
database. What are the advantages of a well-designed relational
DB (2 to 4 pages)?
2. Literature Review of Security and Internal Controls: Explain
the basic purpose of
security and internal controls (IC) as well as the costs and
benefits to the management
of FLWC. Also explain the differences between preventive,
detective, and corrective
controls. Compare and contrast general controls with
application controls. Also discuss
the ERM framework (2 to 4 pages).
3. Project Profit Plan: Before you begin, plan out this
consulting job (2-pages).
Estimate the revenues, costs, and profit on this job.
4. DB Domain Narrative: Assume you are building part of a
DBMS (database
management system) for FLWC. Select one business. Explain
in an essay the
information that should be contained in the database related to
the process you have
chosen. Identify source documents, specialized journals, ledger
accounts (including
subsidiary ledgers and control accounts), and human operations

34. that the accounting
system will use for your part of the database. Also identify the
related processes and
relations that will interface with your part of the database. Feel
free to make reasonable
strategic and tactical assumptions (clearly state all assumptions)
about the business to
support your recommended database (DB). This will be a
narrative that explains your
section of the database qualitatively (1 - 2 pages).
5. Reports and Decisions: You will generate 5 to 10 queries or
reports from your
database. Explain how your DBMS and related management
reports will support
administrative functions and decision making at the FLWC.
Describe 10 to 20 specific
types of decisions in MS Word that could be supported by the
reports. Clearly label
each decision. Link the decisions to the reports in the table
format shown below to
show that the reports specifically support the decisions (1 to 2
pages).
Queries and Reports and Decisions Table
Report Name Short Decision or Administrative Function
Description
18

35. 6. Data Flow Diagrams (DFD): Construct 2 data flow diagrams
(DFD) of the system
using MS PowerPoint. The first will be a context level DFD
and the second will be a 0
level DFD. Data stores in the 0-DFD must be consistent with
the tables in the database
and the sources and destinations should also be consistent with
the agents in the
DB. Cut and paste these diagrams into the Word report (2 to 4
pages).
7. REA Entity Relationship Diagram: Identify the entities
(resources, events and
agents), relationships, and cardinalities that will be included in
your DB. Draw an ER
(entity-relationship also called an REA diagram) diagram using
MS PowerPoint. Your
design should contain at least 5 relations. Cut and paste thes e
diagrams into the Word
report (1 to 2 pages).
8. Document Flow Chart: Draw the document flow chart for
your applicable business
process (1 to 2 pages).
9. Data Dictionary: Build a data dictionary (DD) in MS Word to
define the data that will
be contained in the relations. Your DD should contain fields
for relation name, attribute
name, attribute type (numeric, alpha, etc.), attribute field
length, attribute required or
optional, primary key or foreign key, related input form,
internal control, and other fields
that you feel are important to this DB. As one of your fields
note in the DD what reports
or queries (if any) each data attribute will appear in (1 to 2

36. pages).
10. Risk Assessment and Internal Controls Narrative: Identify
and discuss the
various material risks that are associated with the specific
business process you are
working on for FLWC. What are the risks of fraud, user error,
etc. Explain why these
risks are significant in terms of threat, exposure, and likelihood.
Feel free to make
strategic and operational assumptions (clearly state all
assumptions) about the business
to support your risk assessment. Identify the internal controls
that will be associated
with the business process related your part of the database.
Explain in a short essay
the specific internal controls (IC) that should be implemented in
the business process to
mitigate the risks you identified. This will be a narrative that
explains your section of the
ICs qualitatively. Then list at least 6 controls in the following
table format (2 to 3 pages).
Threats and Controls Table (example)
Activity Threat Controls
Shipping 10. Picking the wrong items or
the wrong quantity
10.1 Bar-code and RFID technology
11. Theft of inventory 10. 2 Reconciliation of picking lists to

37. sale order details
11.1 Restriction of physical access to
inventory
11. Input Controls Matrix (ICM): Complete an ICM for your
team’s area of the
system. List 10 to 15 input controls and at least 10 field names
(from the input forms
you will create in the database section of this case). Make sure
your ICM is consistent
with your risk assessment and internal controls narrative. See
example below (1 to 2
pages).
19
ICM Example
Field Attributes> Sale
Number
Date of
Sale
Employee
Number
Internal Controls:
Auto Number X

38. Input mask
X
Lookup Table
X
Cascade X
Required X X X
12. Narrative of Employee Roles and an Access Control Matrix
(ACM): Assume the
department has 5 to 10 employees. List the employee positions
you think would be
needed to run this process and describe their job
responsibilities. Describe the various
job functions that the employees would perform in your domain
and develop an access
control matrix. Strive for the best separation of duties that you
can achieve in this small
department. Then develop an ACM with permissions for access
to all the database
tables, reports and queries. Explain how and why you choose
the various levels of
permissions. See example below (2 to 4 pages).
ACM Example

39. Access Tables > Customer Table Inventory Table XYZ Table
Position:
Accounts receivable clerk 1, 2 1, 2
Manager 1, 2, 3, 4 1, 2, 3, 4 5
Etc.
Access permission controls will be based on the following list:
0 = No Access
1 = View Data
2 = View and Change Data
3 = View, Change and Delete Data
4 = View, Change and Add New Data
5 = View, Change, Delete and Add New Data
14. References: List the sources you used to complete the
literature review section of
this report. Adhere to APA format and list 10 to 15 sources.
Do not cite the same Web
page more than once. Do not cite the course textbook, class
notes, or lectures. See
the AIS Web site for a link to APA format directions. Also see
examples below (1 to 2
pages).
• Journal Article: Author, A. A., Author, B. B., & Author, C. C.

40. (Year). Title of article.
Title of Periodical, volume number (issue number), pages.
• Book: Author, A. A. (Year of publication). Title of work.
Publisher Name
and Location (city and state).
• Non-periodical Web Document: Author, A. A., & Author, B.
B. (Date of
publication). Title of document. Retrieved from http://Web
address
20
• Newspaper Article: Author, A. A. (Year, Month Day). Title of
article. Title of
Newspaper. Retrieved from
http://www.someaddress.com/full/url/
Case
Study
Team Member Names Team Member’s
Responsibilities
Team
Member
Time on
Case
1.

41. 2.
3.
4.
5.
Meeting
Dates,
MM/DD/YY
Meeting Type and Time
Spent on Meeting: P =
Physical, O = Online, T =
Phone, E = E-mail
Team Members
Participating in
Meeting
Time in
Meeting
Case Report Rules
• The answers to the case must be completed using MS Word.

42. • The case answers must be organized and professional in
appearance.
• The report file should have a consistent look and feel.
• This case study will be …