DESIGN AND IMPLEMENTATION OF A COMPUTERIZED RESTAURANT

MANAGEMENT INFORMATION SYSTEM

(A CASE STUDY JEVENIKS RESTURANT ENUGU STATE)

ABSTRACT

This project work is primarily designed to give an insight to computer based

restaurant management information system. It is as a result of problem
associated with the existing system which involves the use of manual
method in keeping information in the system. So among the numerous
problems associated with the existing system are; staff are spending far too
much time chasing mistakes instead of tending to customers, sales going
tallies and other. Computerized management information system database
information system used by restaurant personnel to collect data, process it
and also store it for future use. Researcher used visual basic in designing the
system and Microsoft office as the database system.

CHAPTER ONE

INTRODUCTION

Computerized restaurant management information system is database

program that keeps record of all transaction carried out in the restaurant on
daily bases. The system helps the restaurant management to keep adequate
record of all transactions carried out and does that will still be carried out by
the restaurant and maintain the database of the restaurant.

1.1BACKGROUND OF THE STUDY

Various types of fall into several industry classifications based upon menu
style, preparation methods and pricing. Additionally, how the food is served
to the customer helps to determine the classification. Historically, restaurant
referred only to places that provided tables where one sat down to eat the
meal, typically served by a Waiter. Following the rise of Fast food and
restaurants, a Retronym for the older "standard" restaurant was created, sit-
down restaurant. Most commonly, "sit-down restaurant" refers to a casual
dining restaurant with Table service, rather than a or a "diner", where one
orders food at a Countertop. Sit-down restaurants are often further
categorized, in North America, as "family-style" or "".

In, the term restaurant almost always means an eating establishment with
table service, so the "sit-down" qualification is not usually necessary. Fast
food and takeaway (take-out) outlets with counter service are not normally
referred to as restaurants. Outside of North-America, the terms fast casual
dining restaurants, family style, and casual dining are not used and
distinctions among different kinds of restaurants is often not the same.

In France, for example, some restaurants are called "bistros" to indicate a

level of casualness or trendiness, though some "bistros" are quite formal in
the kind of food they serve and clientele they attract. Others are called
"brasseries," a term which indicates hours of service. "Brasseries" may serve
food round the clock, whereas "restaurants" usually only serve at set
intervals during the day.

In Sweden, restaurants of many kinds are called "restauranger," but

restaurants attached to bars or cafes are sometimes called "kök," literally
"kitchens," and sometimes a bar-restaurant combination is called a "krog,"
in English a "tavern."

In Dishing It Out: In Search of the Restaurant Experience, Robert (2002)

argues that all restaurants can be categorized according a set of social
parameters defined as polar opposites: high or low, cheap or dear, familiar
or exotic, formal or informal, and so forth. Any restaurant will be relatively
high or low in style and price, familiar or exotic in the cuisine it offers to
different kinds of customers, and so on.

Context is as important as the style and form: a taqueria is a more than

familiar site in Guadalajara, Mexico, but it would be exotic in Albania. A Chris
restaurant in North America may seem somewhat strange to a first time
visitor from India; but many Americans are familiar with it as a large
restaurant chain, albeit one that features high prices and a formal
atmosphere.
1.2 STATEMENT OF THE PROBLEMS

Sales and services are the fundamental tools in any business organization
the profit and loose of any business depends on detailed information on
sales and services made to aid in decision making and implementation, if
accountability is not checked, then the business is sure to collapse, as a
result in a any retail and hospitality business there is a need for a system
that gives feedback to the management to aid decision making, this is where
computerized management information system comes handy

Besides, staffing a restaurant can be tricky because demand for food will
likely fluctuate dramatically, often due to variables that you cannot track.
Identify any variables you do observe that influence traffic in your
restaurant, such as weather and day of the week. Build a weekly schedule to
staff your restaurant in accordance with these variables, such as scheduling
additional staff on Saturday night if that is your busiest shift.

Compile data about sales and employee hours to determine a profitable ratio
of employee hours to sales totals. Restaurant personnel training systems are
also vital to success, ensuring that employees know company protocol and
systems, and are capable of delivering a high quality product. Write a
comprehensive employee manual detailing information that each member of
your staff should know.

Besides, customers are not able to ask about quality of food or ask for any
specialized diet foods. It is more difficult to ask for gluten free or allergy free
foods with computerized ordering. Also, it is more possible for a customer to
place an order, but never pick up the order which can lead to waste of food
and possibly a loss of profits.

1.3 OBJECTIVES OF THE STUDY

The main objectives of the study are the Design, Documentation and
Implementation of a Computerized Restaurant Management Information
System. While the subsidiary objectives are:
 1. To determine how computerized management information system has
facilitated increase productivity, decrease paperwork, and ability to
analyze trouble spots.

2. To determine how the system will increase the level of services quality
and Customer satisfaction

3. To determine how the system will help the restaurants to have the
ability to build competitive and strategic advantages by better
understanding the needs and wants of the guests, hence building
repeat business.

4. To determine how the system can lead organization towards better

decision making and building a competitive advantage over its
competitors.

5. To determine how computerized management information system will

improve the operating efficiencies, provide restaurant and support
center management with timely access to financial and operating data
and reduce administrative time and expense

1.4 SIGNIFICANCE OF THE STUDY

The study is primarily aimed at increasing efficiency in operation, reducing

time and running cost, monitoring and the recording of the activities and
total administration in Jeveniks Restaurant Ltd Enugu by introducing a
computerized Restaurant Management information System.

Besides, this study is significance because its conclusions would be useful to:

1. Human Resources Managers in the hotel and restaurants business

2. The Federal, State and Local Government

3. Scholars in the field of hotel and restaurant management

4. Management of Jeveniks Restaurant Ltd Enugu

1.5 SCOPE OF THE STUDY

This project work is narrowed to Jeveniks Restaurant Ltd Enugu. It deals

with the Design, Documentation and Implementation of a computerized
Management Information System. The program will concentrate on keeping
records of the total management activities.

1.6 LIMITATIONS OF THE STUDY

Most constraint experienced during the course of writing this project is that
of detailed information about their major operations, the personnel manager
was a little diplomatic in answering my questions in order to reveal
information that may indent the company’s image, though that did not stop
me from writing and researching for detailed information.

Due to time constraint, finance and confidentiality of information, program

developed covers all aspect of employment, customer satisfaction, services
to customers, recording activities, buying and selling of food. What ever is
left out is as a result of the stated limitations.

1.7 ASSUMPTION OF THE STUDY

During the process of data collection, information relating to automated

restaurant management information system was obtained from Jeveniks
Restaurant Ltd Enugu. The information was collected from the admin staff
during the course of my industrial attachment. Hence, it is assumed that all
the data collected are correct and contains no false information.
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