Restaurant E-Menu Directorate System

Md. Tawhidul Karim Nabil

(2020.6.ict04.0002)

UNIVERSITY GEOMATIKA MALAYSIA(UGM)

Restaurant E-Menu Directorate System

Md. Tawhidul Karim Nabil

(2020.6.ict04.0002)

Bachelor of Computer Science(Hons)

University of geomatika Malaysia

August 2022

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 DECLARATION OF REPORT AND COPYRIGHT

Author’s full name : Md. Tawhidul Karim Nabil

Date of Birth : 28th June 1994

Title : Restaurant E-menu Directorate System

Academic Session : 2022 August

I acknowledge that UNIVERSITY GEOMATIKA MALAYSIA(UGM)

reserves the right as follows:

1. The report is the property of UNIVERSITY GEOMATIKA MALAYSIA(UGM)

2. The Library of UNIVERSITY GEOMATIKA MALAYSIA(UGM) has the right to make
copies for the purpose of research only.
3. The library has the right to make copies of the report for academic exchange.

nabil

Signature Signature of Supervisor

EA0576603

IC NO/ PASSPORT Name of Supervisor

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 ACKNOWLEDGEMENT

I am grateful to ALLAH (S.W.T) for HE is the AR-RAHMAN and AR-

RAHIM for being there for me throughout my entire endeavors.
My profound gratitude goes to my father and mother for their
unconditional love and sacrifices in order to ensure that I find my own
feet to stand on. May Allah reward you abundantly and grant you
success here and hereafter.

I am very much indebted to my supervisor PUAN FAZIDAH BINTI

WAHIT for all his effort to ensure that this work become a success.
May Allah reward you abundantly and increase you in knowledge
Ameen.

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 ABSTRACT

Technology innovation has long been a part of the restaurant industry's

efforts to maintain high service standards. According to studies, adopting
new technology would have a positive impact on how well operations
perform. The goal of the current study was to design and implement a
computerised restaurant menu system, analyse the requirements for the
proposed system, design and develop the system, test it, and then put it
into use. This study also examines how the computerised restaurant menu
system's information, wait staff service, and technological advancements
in menu display devices affect restaurant patrons' satisfaction. The
information was gathered from a full-service restaurant in
Bangladesh(Dhanshiri Restaurant). Customers were given 69 invitations
(N=69) to respond to the questionnaire. The analysis of the data collected
revealed that the menu items and wait staff services.
 TABLE OF CONTENTS

CHAPTER 1: INTRODUCTION

1.1 OVERVIEW ……………………………………………………..1

1.2 BACKGROUND STUDY.............................................................1
1.3 PROBLEM STATEMENT………………………………………1
1.4 OBJECTIVE……………………………………………………..2
1.5 PROJECT SCOPE……………….……………………………….2
1.6 SIGNIFICANCE OF STUDY……………………………………2
1.7 HARDWARE AND SOFTWARE REQUIREMENTS………….3

CHAPTER 2
LITERATURE REVIEW

2.1 INTRODUCTION……………………………..………...………….3
2.2 CONCEPTUALIZATION……………………………………..……3
2.3 INFORMATION PROVIDED ON THE MENU……………..……..4
2.4 DESIGNING DIGITAL RESTAURANT MENU TO ENHANCE
USER EXPERIENCE…………………………………………………...4
2.5 ELECTRONIC TABLET BASED TABLET MENU FOR
RESTAURANT INDUSTRY………………………………………...…4

IV
2.6 CUSTOMER SATISFACTION:……………………………...…..4,5
2.7 BENEFITS OF DIGITAL MENU………………………………..6
2.8 SUMMARY……………………………………………………….7

CHAPTER 3
METHODOLOGY

3.1 INTRODUCTION…………………………………………………….……..5
3.2 PROTOTYPING METHODOLOGY……………………………………… 6

CHAPTER 4: SYSTEM ANALYSIS AND DESIGN

4.1 INTRODUCTION……………………………………………6
4.2 RESEARCH DESIGN………………………………………..6
* POPULATION OF THE STUDY
* SAMPLING TECHNIQUE
* SAMPLE SIZE

4.3 USER REQUIREMENTS……………………………………7

4.3.1 QUESTIONNAIRE………………………………………8
4.4 INSTRUMENT DESIGN…………………………………….9
4.5 DATA PRESENTATION……………………………………9
4.6 SYSTEM REQUIREMENTS……………………………….12
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4.6.1 THE SERVER SIDE SYSTEM FLOWCHART…………12
4.7 FEASIBILITY ANALYSIS………………………………...13
4.8 COMPONENT DESIGN……………………………………13
4.9 DATABASE DESIGN……………………………………...16
4.10 INTERFACE DESIGN…………………………………….16
4.11 CHOICE IMPLEMENTATION PLATFORM…………….17
*TECHNOLOGIES…………………………………………...17
4.11.1 JAVA…………………………………………………….18
4.11.2 JAVA DATABASE CONNECTIVITY (JDBC)………...18
4.11.3 MYSQL DATABASE MANAGEMENT SYSTEM…….18
4.11.4 JAVA TCP/IP SOCKETS………………………………..19
4.11.5 CHOICE OF EXPERIMENT APPROACH……………..19
4.12 SAMPLE DESIGN………………………………………...20
4.13 CONCLUSION……………………………………………22

VI
 LIST OF FIGURES

FIG 1: PROTOTYPING METHODOLOGY…………………………6

FIG 4.6.2 THE SERVER-SIDE SYSTEM FLOWCHART………….12
FIG 4.8.1: SEQUENCE DIAGRAM………………………………….14
FIG 4.8.2: SEQUENCE DIAGRAM………………………………….15
FIG 4.9.1: ENTITY RELATIONSHIP DIAGRAM…………………16
FIG 4.10.1 : LOGIN INTERFACE…………………………………..16
FIG 4.10.2 : ORDER RECEIVING INTERFACE AND FOOD
UPDATING INTERFACE…………………………………………….17
FIG 4.12.1 : SAMPLE OF MY WEBSITE…………………………….20
FIG 4.12.2 : SAMPLE OF MY WEBSITE(FOOD MENU)…………...21
FIG 4.12.3 : SAMPLE OF MY WEBSITE((DECORATION, AND
FOOD MENU)……………………………………………………...…21

LIST OF TABLES

TABLE 4.5.1: ADMINISTRATION AND RETURN OF

QUESTIONNAIRE……………………………………………………..9
TABLE 4.5.2: TABLE OF FREQUENCY DISTRIBUTIONS OF
RESPONDENTS ACCORDING TO GENDER………………………10

VII
TABLE 4.5.3: TABLE OF CUSTOMERS VIEW ON
COMPUTERIZED RESTAURANT MENU………………………….10

4.5.4 TABLE: OF EFFECT OF THE INFORMATION PROVIDED

BY THE MENU, THE WAITING STAFF AND THE INNOVATIVE
TECHNOLOGY ON CUSTOMER SATISFACTION……………….11

VIII
CHAPTER 1: INTRODUCTION

1.1 BACKGROUND STUDY:

Menu plays an integral role in the restaurant industries as it serves as a communication

tool between the kitchen and the customer. It presents the available foods and drinks
within the restaurant and their respective prices to the customers.Though menu is
found in most of the restaurant worldwide but the mode, type and method differs from
restaurant to restaurant base on location, type of the targeted customers and the
standard of the restaurant. These include the human menu; which makes use of verbal
communication between the customer and the waiter in which the waiter verbally tells
the customer the available food and the customer make his choice verbally also
without any documentation. The paper menu; this type of menu, uses the pen, the
paper printed with the available food and the customer make use of the pen to make
his or her choice. Lastly The digital/electronic menu; this is the most accurate and
efficient type which deploys information and communication technology facilities to
perform its functions.Businesses in hospitality industry based on food services have
grown significantly worldwide. In the last few years where many restaurants have
opted to offering various types of menus for the customer, this has increased the
competition in the hospitality industry. The restaurants have to provide the best
services and maintain relationships with their customer in order to survive in this
competition.One way that restaurateurs have chosen to address this issue is through
the introduction of technology in the industry. The use of technology has become very
diverse within the industry and ranges from minimal to extensive use and has assisted
in altering the way restaurateurs conduct business (Huber, Hancer & George,
2010).With the upsurge in Information and Communication Technology, many
industries use telecommunication network as a medium of exchanging information.
To overcome the problems faced by the restaurants, an application could be designed
and implemented in a medium or large scale restaurant. The application is installed
on each of the devices on the restaurant table. The customer can select the food from

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the menu application installed on the device provided on the table and then the order
from the customer can be sent via the network to the kitchen.

1.2 Problem Statement:

Though menu plays a vital role in the restaurant industry as it is seen as the key
disseminator of information and provides users with detailed descriptions that serve
as a guide in the ordering process. In Bangladesh, almost all the restaurants within the
city, still make use of the paper base menu which is error prone and slow in
performance which has a serious effect on customer satisfaction. Within this locality,
little is known about the customer and restaurant manager views on computerized
restaurant menus, and the effect of its information, the service of waiting staff and the
new technology on customer satisfaction.

1.3 Objective:

The general objective of this study is to design and implement a computerized

Restaurant Menu and the specific objectives are:
1.To Improve the requirements of the proposed system.
2.To reduce complications and workload for waiter and customers.
3. improving the menu by Display lists of food and beverages including
images.
4. Process the Restaurant management system from ordering to payment.

1.4 Project Scope:

This study focuses on what the computerized menu system does, the view of the
restaurant customers about the menu, the effect of the information provided by the
menu, the technology innovation on menu displaying devices and the services of the
waiting staffs on customer satisfaction.

As it is a new restaurant, it will be hard to get customer in new system.adn often the
customer cant understand the QR code method which we include in our system. It will
be a problem for our system.

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1.5 Significance of Study:

At the end of this study, computerized restaurant menu system will be design and
implemented, the attitude of the customer on the new system, will be determined and
the effect of information on the menu, the waiting staff and the innovative menu
technology on displaying devices, on customer satisfaction will be established and it’s
conclusion shall be beneficial to the restauranter and the researchers in the field of
hotel and restaurant management.

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 CHAPTER 2

LITERATURE REVIEW

2.1 Introduction
This chapter documents the conceptualization, review of the literature, the
experimental review and the summary of the research gap. Materials such as printed
textbooks, journals and past copies of research work were gotten from the library
and also form the Dhanshiri restaurant owner who was willing to help me and
materials such as: eBooks and journals were gotten online. Then create of my own
food management system (Geomatika food island).

2.2 conceptualization

The essential thought behind any eatery menu, be it a manual or computerized one, is
to supply the data around the accessible diets and drinks inside a restaurant to clients
and pass on the choices of the clients to the kitchen. Menu keeps up its prevailing
position in restaurant firms, since it is the center of nourishment and refreshment
operations. It communicates not as it were the nourishment and refreshment offerings,
but too the picture of the firm. Furthermore, menu could be a base on which the clients
make their nourishment choices and a well-designed menu can coordinate customers'
attention to the things the eatery needs to sell more. Within the current framework,
the inactive menu is utilized to communicate the accessible nourishment and
refreshment choices to clients. This investigate work indicates the prerequisites for a
computerized eatery menu and requesting substitution technique to reduce the issues
related with the current strategy. Two related concepts are included by the common
scope of the Eatery Menu and Ordering replacement strategy to alleviate the problems
associated with the current method.

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Two related concepts are included by the common scope of the Eatery Menu and
Requesting Framework. The primary relates to the substitution of paper menus
utilizing an electronic arrange and the moment encompasses the method of
exchanging said electronic orders to the kitchen for arrangement. It ought to be famous
that whereas the recommended methodology consolidates the utilize of different
equipment components, the essential center of this venture, relates as it were to the
constituent computer program components. The computerized menu, pointed at
diminishing human contact and progressing proficiency amid the nourishment
adjusting within the eatery. This has brought approximately uniqueness in their
concept (manual and computerized menu). This dissimilarity came from the joining
of the requesting concept within the computerized menu. And this offer assistance by
carefully passing on the choices of the clients to the kitchen rather than the human
server performing this work.

2.3 Information provided on the menu:

Eatery menu are the most channel of information source when feasting
within the eatery. Thus, eatery menus ought to be designed to display things in a
way that's engaging to the customer in an endeavor to actuate deals (Ellson, 2009).
In arrange to supply clients with more data of the dishes, related depiction, food
realities and visual help were included into the substance of the menu. Be that as it
may, DeLone (1992) expressed the ground run the show of menu plan is to fulfill the
data needs of the clients. In other words, the information on the menu must be able
to clearly educate the clients around the dishes they arrange. This consider too
recommended that the data quality and the client interface quality have a major
impact on the customer’s data fulfillment, which inferred that the substance of the
menu are fundamental for client fulfillment as well as the way menu presents.Mills
& Thomas (2006) developed a model to evaluate customer information expectation
known as Customer Information Expectation of Restaurant Menus (CIERM), which
suggested that the customers expect to see the nutrition fact, production information
and food preparation on the menu, and would eventually have an impact toward
their satisfaction on the dining experiences. Another work done by McCall and Lynn
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(2008a) examined how complexity of menu description can increase perceptions of
item quality, expected price, and selection likelihood. The study suggested that
restaurateurs would receive significant benefits by carefully crafting menu
descriptions that emphasize food preparation and presentation. In support of McCall
and Lynn (2008a), Mills and Thomas (2008) further indicated that understanding
customer information expectation was an integral part that every successful
restaurant establishment should have. Due to the availability of affordability of
lightweight 14 and cheap personal computer, this study adopted mobile personal
computer and window OS based tablet as a menu-displaying device to replace the
traditional-paperbased menu and attempted to shed light on the impact of utilizing
the computerized menu on customer satisfaction. Due to the availability of
affordability of lightweight 14 and cheap personal computer, this study adopted
mobile personal computer and window OS based tablet as a menu-displaying device
to replace the traditional-paper based menu and attempted to shed light on the
impact of utilizing the computerized menu on customer satisfaction.

2.4 Designing E- menu to enhance user experience.

This study was carryout by Yun Wang in Iowa State University Ames, Iowa in 2012.
His study focuses on building an evaluation matrix for existing print and digital
restaurant menus, and produce some fundamental guidelines for structure,
organization, and design layout and interaction features of restaurant digital menu
design. His evaluation and design guidelines was developed using principles from
design, human computer interaction and the hospitality industry and at the end of his
study he created a prototype design as a solution of digital menu systems of Applebee.
Through his study, he discovered that comparing to printed menu, digital menu could
be a sufficient way to enhance restaurant’s brand identity and help diners to build
positive attitude towards the restaurants, which will increase their brand loyalty for
better benefits. In order to design an excellent restaurant digital menu, designers need
to follow not only the general design principles of graphic design and user interface
design, but also menu psychology and menu engineering. This study is not free of

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short coming as usability testing was not conducted in order to gather data, explore
limitations of the interface, and get feedback and suggestions for revisions.

2.5 An examination of an electronic tablet-based tablet menu for

restaurant industry:

This study was conducted in united State of America in the University of Delaware in
the spring of 2011 by Nadria Buchanan. This study focuses on the relative differences
in perceptions of the ordering experience and usability between electronic tablet –
based menus and traditional paper-based menus. He also investigates the use of an
electronic 17 tablet menu to enhance the ordering experience while also reporting
greater usability levels when compared with traditional paper-based menus. His study
indicated that customers were more satisfied with the ordering experience from the
use of the Electronic Tablet-based menus than that of the traditional paper-based
menus as users had a more enjoyable experience exploring the menu. He also stated
that the electronic tablet-based menu has the ability to provide more details about
features menu items.

2.6 Customer satisfaction:

Over the years, hospitality industry and researchers cannot emphasize more on the
importance of customer satisfaction because the ability to accurately judge customer
satisfaction and to apply that knowledge is essential for hospitality organization
operators to maintain customer retention and further establish long-term
competitiveness (Kulmanali, 2013). 12 Oliver (1997) suggested that customer
satisfaction judgments are the results of comparisons between customers‟
expectations and perceived performance. If the perceived performance exceeds the
expectation, the customer is satisfied. On the other hand, if the perceived performance
falls short of the expectation, the expectation is negatively disconfirmed and the
customer is dissatisfied (Ogawa, Tanaka, Noda, Kawai, & Amoroso, 2012). Studies
have greatly emphasized the importance of customer satisfaction as it is directly linked

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to the re-patron intention, word of mouth, and the sale performance (Han & Ryu,
2009). Thus, the issue of customer satisfaction has become an important topic in
practical restaurants operation as well as in the academia (Liwei & Pinying, 2013).
Arora& Singer; Yuksel & Rimmington’s study (as cited in Liwei & Pinying, 2013)
For practitioners, knowledge of the relationship between key factors affected
customer satisfaction is vital to survive in a competitive market. That is, if restaurant
marketers know which perceived quality factors have the greatest gravity on
customers‟ satisfaction, they could potentially identify the major elements of success
or failure in a restaurant’s management (Hwang & Zhao, 2010). Walters’s study (as
cited in Liwei & Pinying, 2013) Customer expectations are reflective of the physical
component of a product as well as the concept the customer holds of that product.
Deducing from the previous section, the adoption of innovative restaurant technology
would increase the customer satisfaction. This study would further expand our
understanding on this issue to the application of electronic computerized menu by a
full service restaurant and focus on the relationship between customer satisfactions on
the information provided on menu and waiting staff.

2.7 Benefits of digital menu:

restaurant menu QR code software

An interactive restaurant menu QR code software helps the restaurant industry run
business operations smoothly with a QR code ordering system.

It provides an end-to-end service provider solution which offers seamless operations

while creating a customized digital menu. Moreover, the digital menu generated by
this software is scannable and accessible by the customers via QR-customized codes.

For some restaurants, investing in digital menu software and related tools is an easy
choice, but not all restaurants are the same. Although some may be hesitant to make
the initial investment, the benefits far outweigh the costs.

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Here are some of the benefits of using digital menus and other technologies:

Reduces Spread of Germs:

During the pandemic, contactless service was critical for preventing the spread of the
coronavirus. Although restaurants initially moved to digital menus to accommodate
online orders, many have continued using them inside their establishments because
they’re safer.

Supports Sustainability:

Digital menus also support sustainability by reducing a restaurant’s carbon footprint.

Thousands of pounds of paper are wasted every day on hard-copy menus. Ink usage
is a significant contributor to ground soil and water pollution, and cartridges take
centuries to decompose in landfills. Restaurants can do their part to prevent this waste
by using digital menus.

Streamlines Processes :

Going digital also benefits restaurants by restructuring operations. When combined

with tabletop tablets, digital menu software makes ordering and payment more
convenient. Allowing customers to order and pay for themselves frees staff to focus
on other aspects of service. Additionally, orders are more accurate because they go
directly to the kitchen, and tables turn over faster because customers can check out
when they’re ready.

The process of updating digital menus is also simpler. Affordable templates make it
easy for restaurants to create digital menus, and changes can be made in real-time at
no additional cost. Digital menu boards can be preset and scheduled to display content
as appropriate – with minimal human interaction.

Increases Sales through Visualization:

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One of the most significant benefits of going digital is the ability to grab customers’
attention. When it comes to food, a visual is worth a thousand words. Research shows
that “the brain processes images 60,000 times faster than text, and often creates an
emotional or sensory connection to an image that is immediate.” Digital menu boards
garner more attention by displaying mouth-watering images.

Visualization also makes upselling easier. When ordering from a digital menu,
customers are prompted with images of additional items to consider. Instead of wait
staff asking if they’d like a beverage, side, or dessert to go with their meal, digital
menus automatically suggest complementary items to round out the dining
experience.

Reduces Costs and Increases Revenue:

Restaurants that continue relying on traditional menus will always have recurring
costs to factor into their budget for creating/updating, printing, and shipping hard
copies. With a one-time investment in digital menu software, restaurants can avoid
these recurring expenses.

Comparisons between other restaurant system with mine:

Features System1(mcdonalds) System2(dhanshiri System 3 Mine

reuarant) (redisson)
Interface Yellow background Green background Red Black
background and
white
QR code Not included Not included Not included
method included
Flexibility Flexible Flexible Flexible More
flexible
Offer Less voucher offer Normal voucher Normal More
offer
Readability Sufficient sufficient sufficient easy

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Justifications:

In other words, I can say about my system is better than others. One thing you can see
in my system is the QR code . you can order or replace or can pay through yo9ur
mobile or tablet or in our system with qr code scanning where in other restaurant
system, there is no similar method. Our interface will be black and white with few
design, because B&W is good for visual. Customer readability is more easier than
other systems.

Comparisons of systems :

Java and C++ both can use for this system. Comparisons between these two are :

Features C++ Java

Platform Dependent Independent
Independent
Portability Not Portable
Virtual Present Absent
keywords
Pointers Present Absent
Overloading Supportive Doesn’t support
Compiler and Compiled language Both language
interpreter

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 Comparisons of java and Python

It’s hard to decide which programming language will fit your business objectives best
when you don’t know the strengths and weaknesses of the technologies surrounding
it.

In fact, Python and Java have many similarities when you compare their features using
six important features that any programming languages should have, those features
being:

1. Performance
2. Readability
3. Collaboration
4. Hiring
5. Learning Difficulty
6. Dynamic vs. Static

Although Python does just a little bit better than Java when these features are at stake,
it’s still worth looking at an in-depth comparison.

Features Python Java

Verbosity Concise Verbose
Performance Interpreted,slower Faster
Learning curve Easy Easy
Type Dynamic Static
Best for Data science, AI Embedded and cross
platform applications

Difference between mysql and nosql

MySQL NoSQL

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New breed of relational database products New breed of no relational database
products
Retain SQL and ACID Rejection of fixed table schema and join
operations
Designed to meet scalability requirements Designed to meet scalability requirements
of distributed architechture of distributed architechture
Or improve performance ,so horizontal And/Or schema data management
scalabitlity is no longer needed requirements

These comparisons are mandatory to know ,because no one use same software in this
food E-Menu directorate area. Some use Python for their comfortness, some uses
others. And if you want me to compare with my system with dhanshiri restaurant
management, I can enlisted some several leads on that . the software requirements
which I will use for my systems such as,

MySQL> no SQL

PYTHON<JAVA

JAVA DATABASE CONNECTIVITY

MySQL

Java TCP/IP sockets

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2.8 Summary:

Most of the studies carryout on electronic/digital menus in restaurant industry still

have some lapses that require more vigorous research on it especially, in the
Bangladesh and specifically in Dhanshiri restaurant as non or little of research has
being done on computerized restaurant menu in the state. More also, some of the
studies do not actually make use of full scale restaurant as their case studies but
rather they make do with a small scale restaurant. for example, ones found in the
Dhaka city local restaurant and this have limited the generalization of their findings
Some of the previous studies carryout on this topic have not actually subject the
computerized restaurant menu to usability test which has delay them from gathering
more data, exploring the interface limitation and to get feedback and suggestion for
revision

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 CHAPTER 3

METHODOLOGY

3.1 Introduction

The methodology describes the procedures, tools, techniques that were employed to
achieve the specific objectives of the restaurant e-menu. The development of the
System was based on the model below.

3.2 PROTOTYPING METHODOLOGY:

Prototyping is the process where you produce an initial model of your website, app or
other product to test the principles and concepts upon which it is based.
This can range from testing out your concept on actual potential users to getting
buy-in from management or owners to providing a link between designers and
developers. These are all valid reasons to prototype but they might require different
degrees of realisation to be useful in achieving the objective.

There are three levels of prototype that you can use:

• Rapid, sketched paper prototypes;

• Lo-fi, monochromatic wireframes;
• High-fidelity, clickable mockups.

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These 5 stages are going to be followed through out the whole systems.
Applying mehotlogy in my system:

Empathize:

In my system, menu background colour would be different than other restaurant bu

applying empathize prototype.

Define:

It’s time to accumulate the information gathered during the Empathize stage. You then
analyze your observations and synthesize them to define the core problems you and
your team have identified. These definitions are called problem statements. You can
create personas to help keep your efforts human-centered before proceeding to
ideation.

Ideate:

Now, I am ready to generate ideas into y system. The solid background of knowledge
from the first two phases means you can start to “think outside the box”, look for
alternative ways to view the problem and identify innovative solutions to the problem
statement you’ve created. Brainstorming is particularly useful here.

Prototype:

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This is an experimental phase. The aim is to identify the best possible solution for
each problem found. Your team should produce some inexpensive, scaled-down
versions of the product (or specific features found within the product) to investigate
the ideas you’ve generated. This could involve simply paper prototyping.

Test:

Evaluators rigorously test the prototypes. Although this is the final phase, design
thinking is iterative: Teams often use the results to redefine one or more further
problems. So, you can return to previous stages to make further iterations, alterations
and refinements – to find or rule out alternative solutions.

Advantages of choosing prototyping over Waterfall methodology:

1. This model is flexible in design.

2. It is easy to detect errors.
3. We can find missing functionality easily.
4. There is scope of refinement, it means new requirements can be easily
accommodated.
5. It can be reused by the developer for more complicated projects in the future.
6. It ensures a greater level of customer satisfaction and comfort.
7. It is ideal for online system.
8. It helps developers and users both understand the system better.
9. Integration requirements are very well understood and deployment channels
are decided at a very early stage.
10. It can actively involve users in the development phase.

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 CHAPTER 4: SYSTEM ANALYSIS AND DESIGN

4.1 Introduction:

This section documents the analysis and design of the system to be implemented. It
provides the general structure of how the researcher goes about to answer the research
questions. It also documents the research strategies.

4.2 Research Design:

In order to investigate the research questions proposed by this study, the qualitative
method was undertaken. This method was chosen because it is based on inductive
reasoning and it enables the researcher to make use of case study to analyze and
understand the requirement of the computerized restaurant menu and what is effect
of the

information on menu, waiting staff, and innovative technology on customer

satisfaction.

Population of the Study:

The population of this study is the entire customer of Dhanshiri restuarant and the
manager of the restaurant.

Sampling Technique and Sample Size:

Sampling technique, detailed the method used in picking, representative sample
from the general population of the study and the sample size is the subject chosen to
represent the characteristic whole population.

Sampling technique:
The convenience sampling techniques was used in this research. The respondent was
chosen base on their proximity, accessibility and availability. That is to say the
customers present at the time of data collection were pick as the respondent.

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Sample Size.
The sample size of this study were the customers that visited the restaurant on the 6
th of august 2022 between 3pm to 5pm and the manager of the restaurant. Sixty-nine
(69) customers accepted to participate. Therefore, the sample size was 69.

4.3 USER REQUIREMENTS:

This describes the method which the researcher employs in gathering/collecting the
data necessary in carrying out this research work. Observation and dichotomous
questionnaire was employed in this research.

4.3.1 Questionnaire:

The questionnaire needs yes or no questions that were answer by the customers of
the restaurant to help in discovering the requirement of the computerized restaurant
menu and to also investigate the effect of the information provided by the menu,
waiting staff and innovative technologies in menu displaying devices on customer
satisfaction. The questionnaire tables are given below in appendix-2 content .

4.4 Instrument Design

The questionnaire was modified from the work of Kulmanali Khilare on the digital
menu relevance for café in India with special reference to café coffee day. The
questionnaire is a dichotomous questionnaire which is made up of 18 questions
divided into four section.

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 Section A: contain three questions and is targeted at the demographic factor, section
B contains six questions and it focuses on customers views, lastly section C contains
three questions and is targeted at investigating the effect of the information
presented by the menu, waiting staff and innovative technology, on customer
satisfaction.

4.5 Data Presentation

This section present the data collected through the questionnaire. Table 4.5.1
Administration and return of questionnaire

Questionnaire Total Percentage

Administered 69 100

Returned 62 90

Not returned 7 10

Total 69 100

From the above table, a total number of 69 questionnaires was given out, 62 was
returned and 7 was not returned.

4.5.2 table of Frequency distributions of respondents according to gender

Option Respondents Percentage (%)

Male 39 63

Female 23 37

Total 62 100
From the table above, 63% of the respondents are male while 37% are female.
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From the table above, 79% of the respondents are not aware of computerized menu
only 21% are aware of it, 11% of the respondents have seen it while 89% have not
seen it before, 95% prefer image on the menu while 5% do not want image on the
menu, 71% want to read additional information about food while 29% do not want
it, 56% want English as the menu language while 44% prefer Dhanshiri lastly 69%
want nutritional detail of the food on the menu.

From the above table, 84% respondent believe that the information provided by the
computerized menu, improves their confidence in food ordering process, 69% of the
respondents believe that the services of the waiting staff is highly significant in the
restaurant services and lastly 94% of the respondent agree that innovative
technology like the tablet eases the food ordering procedures.

21
4.6 System Requirements:
4.6.1 : CLIENT SIDE SYSTEM FLOWCHART

22
4.6.1 The Server Side System Flowchart.

23
Fig 4.6.2 user System Flowchart.

The user starts the system, then select division if the division selected is manager,
then the user login as the manager and after login in, the manager manages users(add
new waiter, remove unwanted waiter and updating waiter’s credentials) after this
stage the manager audit the system and finally logout but if the division selected is
waiter’ the waiter login and after login in, the waiter manages the food (updating,
inserting and deleting) and after this stage, the waiter start the server and await the
connection of clients and receive their request and finally logout.

4.8 Component design:

An individual software component is a software package, a web service, a web

resource, or a module that encapsulates a set of related functions (or data). All
system processes are placed into separate components so that all of the data and
functions inside each component are semantically related (just as with the contents
of classes). Because of this principle, it is often said that components are modular
and cohesive. With regard to system-wide coordination, components communicate
with each other via interfaces. When a component offers services to the rest of the
system, it adopts a provided interface that specifies the services that other
components can utilize, and how they can do so. This interface can be seen as a
signature of the component. The component design for the computerized menu, is
below.

24
FIG 4.8.1: Sequence Diagram

25
 FIG 4.8.2: Sequence Diagram

4.9 Database design:

Data modelling is used for logical database design. A conceptual model of data used
in an application is obtained by using an entity relationship model. The ER model
defines the conceptual view of a database. It works around real-world entities and
the associations among them. At view level, the ER model is considered a good
option for designing databases. The ERD for database is below.

26
 FIG 4.9.1: Entity Relationship diagram

4.10 Interface design:

login interface:

27
4.10.1 FIG : Login interface

28
 FIG 4.10.2 : Order Receiving interface and Food updating interface

4.11 Choice Implementation Platform:

Technologies
This part detailed the various technologies use in the development of the computerized
restaurant menu system. Including the programming languages used, the technology
used for the database and the connections.

4.11.1 Java:

Java is an extremely powerful object oriented programming language and also

platform independent in nature through the help of java virtual machine(JVM). Due
to this rich characteristic of the java programming language, the computerized
restaurant menu system was design using the java programming language.

4.11.2 Java database connectivity (JDBC):

The Java Database Connectivity (JDBC) will use the MySQL Connector/J driver for
the server to communicate to the computerized restaurant menu system’s database.
Upon Receiving requests from the clients, the server will issue transactions to the
MySQL database with ACID properties.

ACID properties are an important concept for databases. The acronym stands for
Atomicity, Consistency, Isolation, Durability. The ACID properties of the DBMS
allow safe sharing of data.

4.11.3 MYSQL database management system:

29
MYSQL database management system, was used as the database management system
for the development of the computerized restaurant menu system, to enable user to
maintain and control the database using the structural query language (SQL). The
MYSQL database management system, is hosted using local hosting on XAMPP
Apache server application for window 34/64 bit operating system.

4.11.4 Java TCP/IP sockets:

For connection and communication between the server and the client, TCP/IP was use
to provide reliable connection and communication using java socket. The socket
makes use of combination of IP address and port number. With java sockets, the server
socket class issue for the TCP/IP server to setup listener to wait for the client. While
the socket class is used to enable the client connect to the server socket to enable the
communication link.

4.11.5 Choice of Experiment Approach:

The simulation approach was adopted using one personal computer(PC) where the
server side of system, is run on separate window and the client system is run on
another window. Through the use of XAMPP application, the database is hosted
locally for the server side to access the database. For the communication between the
client and the server (the customer and the waiter systems), the connection is
established using the TCP/IP socket which allow the server socket to listen to and wait
for the client socket to connect.

30
4.12 Sample Design:
This is the sample restaurant and food menu design which I created by
taking ideas from many references.

FIG 4.12.1 : Sample of my website

31
FIG 4.12.2 : Sample of E-Menu

FIG 4.12.3 : Sample of E-menu

32
 4.13 Conclusion:

Traditional restaurant printed menu design today is moving to next generation

(computerized menu). Increasing numbers of restaurants, especially casual dining
restaurants are adapting computerized menu system as their next generation’s
marketing and communication tool. Comparing to printed menu, computerized
menu could be a sufficient way to enhance restaurant’s brand identity and help
diners to build positive attitude towards the restaurants, which will increase their
brand loyalty for better benefits.

References
*Arora, R, & Singer, J. (2006). Customer Satisfaction and Value as Drivers of
Business Success for Fine Dining Restaurants. Services Marketing Quarterly, 28(1),
89-102 doi:10.1300/ J3 96v28n01_05 Bitner, M. J. (2001).

*Service and technology: opportunities and paradoxes. Managing Service Quality,

11(6), 375-379. Bowen, J. T., & Morris, A. J. (1995).

33
*Menu design: can menus sell? International Journal of Contemporary Hospitality
Management,7(4), 4-9 Buchanan, N. (2011).

*An examination of electronic tablet based menus for the restaurant industry.
(Master's thesis), University of Delaware. Delone, W.H. & McLean, E.R. (1992).

*Information system success: The quest for the dependent variable. Information
Systems Research 3(1), 60-95. Dixon, M., Kimes, S.E & Verma, R. (2009).

*Customer preference for restaurant technology innovations. Cornell Hospitality

Report 9(7), p 4- 16 Ellson, T. (2009).

*Assessing contribution of research in business to practice, Editorial, Journal of

Business Research, pp. 1160-1164. Retrieved from
http://search.ebscohost.com/login/aspx?direct=true&db=buh&AN=44177540&si
te=ehost-live Han, H., & Ryu, K. (2009).

*Dhanshiri restaurant,Dhaka, Bangladesh

*The Roles of the Physical Environment, Price Perception, and Customer

Satisfaction in Determining Customer Loyalty in the Restaurant Industry.

*Journal of Hospitality & Tourism Research, 33(4), 487-510. doi:

10.1177/1096348009344212 Huber, M. M., Hancer, M., & George, T.R. (2010).

*A comparative examination of information technology usage in the restaurant

industry. Journal of Foodservice Business Research, 13(3), 268-281. Hwang, J., &
Lorenzen, C.L. (2008).
*Effective nutrition labeling of restaurant menu and pricing of healthy menu,
Journal of Foodservice, 19 (5), 270-276. Kulmanali, K. (2013).
*Digital menu application relevance for café in India with special references to café
coffee day. (Master’s thesis), National institute of fashion technology, Mumbai.

34
APPENDIX 1

APPENDIX 2

35
Items No. Of No. Of % Of % Of Total Total%
YES no YES no

Are you aware of restaurant e-menu? 13 49 21 79 62 100

Have you seen such menu before? 7 55 11 89 62 100

would you prefer image in the menu? 59 3 95 5 62 100

Would you like to read detail 44 18 71 29 62 100

information about the food?

Would you prefer English as the menu 35 27 56 44 62 100

language?

Would you prefer in Dhanshiri 27 35 44 56 62 100

restaurant as the menu language ?

Would you prefer having nutritional 43 19 69 31 62 100

details on the menu?

4.5.3 Table of Customers view on computerized restaurant menu

Question No. No. % Of % Of Total %

Of Of YES NO Total
YES NO

The information provided by the 52 10 84 16 62 100

computerized menu improve your

36
 confidence in the food ordering
process?

Are those services of waiting staff 43 19 69 31 62 100

highly significant in restaurant
services?

The application of innovative 58 4 94 6 62 100

technologies such as tablet in the
food ordering process is comforts
the procedures?

4.5.4 Table of Effect of the information provided by the menu, the waiting staff
and the innovative technology on customer satisfaction

37