There are two things that most people are better off not knowing how they are

made: sausages and national tax legislation. Otto von Bismarck, 1815-98 The Bismarck Sausage Company (BSC) lives up to the word of its namesake, the 19th chancellor who united Germany. BSC offers over 100 kinds of sausage products to its dedicated clientele who dont seem to mind much the contents of their sausages as long as they taste good. Each of the BSC products has a somewhat standardized content, but in actuality what goes into a particular batch of sausages on a particular day depends quite a bit on what is available in the short term meat markets. BSC usually operates as follows. Each day, their factory starts some production orders which each are intended to produce (usually on the same day) 1-3 different types of their products. Each production order is called a batch by BSC employees. The raw material contents of each batch are decided on the fly by one of the 10 company chefs (a real misnomer) who also estimates at the beginning of the order how many pounds of the multiple end products will be produced in each batch. The chef fills out one requisition for all batch ingredients which details the poundage of each raw material that he or she wants. The chef then designates on the production order the set of operations (like cutting, grinding, mixing, rolling, squeezing, etc.) that each batch is to undergo. Each actual operation is by one or more employees, and BSC actually has budgeted amounts of labor time that are supposed to be expended on each batch mixing operation, each batch rolling operation, each batch grinding operation, etc. These budgeted time amounts are designated on a per pound basis, and the budgeted labor total for an actual operation for a production order is found by multiplying the budgeted figure times the actual total ingredient poundage in a given batch. When employees start and stop working on a particular operation for a batch, they fill out a job time card, and when they switch batches or operations, they fill out a new card. The final operation performed on each batch is called tasting quality control, and it is one of the most disliked duties in the factory, even after management instituted a policy of allowing the tasters free beer during the performance of their duties (to simulate actual customer conditions). Before the in-process sausages are moved to finished goods, the tasters measure the actual quantity of each sausage type produced in the batch.

IV. continued Construct an E-R diagram and a minimal relational database using the following attributes: -chef-salary -production-order# -factory-employee-hourly-wage -chef-first-name -job-time-card# -requisition-date -operation-duration -sausage-product# -actual-batch-quantity-of-sausage -RM-pounds-issue-to-batch -pounds-on-hand-of-sausage -labor-$-for-batch -employee#

-standard-operation-time-per-pound -estimated-batch-quantity-of-sausage -raw-material# -RM-requisition#

-standard-raw-material-cost-per-pound -ingredient-poundage-for-batch -unit-price-of-sausage -budgeted-labor-total-for-operation -operation-name -RM-poundage-on-hand