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NIT5130: Database Analysis and Design

  • Subject Code :  

    NIT5130

  • Country :  

    AU

  • University :  

    Victoria University

The database reports make it easy and simple to generate rosters, mailing lists, organise social functions and meet nutritional needs of the students. IO would like the make the data entry as simple and easy as possible for the student enrolment. They would like the reports to be easy to produce. They also recommended that each school in the university should be linked to its associated Faculty. So that somebody cannot enter “Faculty of Information Technology” and “School of Law” as this is incorrect.

Task 1: Database Modelling

1.1. Develop an Entity Relationship (ER) model to characterize the information requirements of business illustrates in the case study mentioned above. The diagram of your ER model must:

A. Demonstrate all necessary entities
B. Demonstrate all attributes
C. The relationships between entities VU Sydney
D. Demonstrate unique identifiers and nature of interaction among entities

1.2. Discovered business rules for your ERD

1.3. Map the Entity Relationship Diagram (ERD) into a set of relations in at least Third Normal Form (3NF). You should show that each relation satisfies the rules for 1NF, 2NF, and 3NF

Task 2: Database Implementation

A. Implement your data dictionary to create a relational database in PhPMyAdmin.
B. Populate the database with sample data. Adequate sample data must be included to show that the queries, view(s), and report(s) work properly
C. Design the following three forms and two reports, requiring a separate query to assure every of the following information needs:
1. A Student information entry form
2. A form to allow the director to change Member details and update the job and roster information without losing data integrity
3. A report that prints the students address details
4. A form for the director to fill in the jobs for the up-coming week with the volunteers available
5. A report that lists all of the people with particular dietary requirements so that this can be given to the chef before social functions

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