CHAPTER ONE

INTRODUCTION

1.1 Background to the Study

Starting a small business in today's competitive market is tough. Surviving

alongside established competitors is even tougher. Nowadays, people are busier
than ever, making them picky about where they order their food from.
Convenience plays a big role in their decision-making process. They're drawn to
online ordering because it's easy and provides clear visibility into prices,
available items, and simplified navigation for placing orders.

This study introduces an online food ordering system tailored for any hotel and
restaurant around Hossana adaptable to any food delivery industry. The system
simplifies the ordering process for both restaurants and customers. Users visit
the ordering webpage, where they encounter an updated menu. They can
interactively choose items, which are then added to an order list for review. This
visual confirmation ensures clarity and accuracy in selections.

The system automates the ordering process, easing the burden on restaurants.
Orders placed on the webpage are stored in the database and retrieved in real-
time via a desktop application with admin login. Within the application, orders
are displayed alongside delivery details in a concise format. This allows
restaurant staff to quickly access and fulfil orders, minimizing delays and
confusion.

1.2 Statement of the Problem

The manual system causes long customer queues, increasing employee

workload and resulting in several issues.
  Increased cost-effectiveness as customers demand more purchasing
options.
 Sellers must buy all products to sell, rendering the manual method
obsolete and burdensome.
 Time wasted as buyers must walk around stores to purchase needed food
items.
 Limited ordering methods: customers have few options to place orders,
leading to inconvenience and dissatisfaction.
 Lack of centralized menus: customers struggle to find comprehensive
menus, making it challenging to explore available food option.
 Delays of food delivery: manual coordination between hotels and
delivery personnel causes delays, resulting in poor customer experience
and potential revenue loss for hotels.

1.3 Scope of the Study

In this project foods and drinks research will be conducted in Shembelala

Hotel, Victory Hotel ,Asham Hotel, Lema international Hotel, Glance,
Delight and Tsinat cafe where it will be taken as a case study to enable
customers order for food and get delivered accordingly and also reduce long
queues of customers at the counter ordering for food and reduce the work
load on the employees.

1.4 Aim and Objectives of Study

The objective of the GURSHA Food Delivery Website project is to address the
inefficiencies and inconveniences present in the current food ordering processes
from specific hotels. The key objectives include:
 Streamlining ordering process: develop a user friendly platform that
simplifies the food ordering process for customers, allowing them to
easily access and order from specific hotels.
 Enhancing Accessibility: Improve accessibility to diverse food options by
providing a centralized platform with comprehensive menus from
participating hotels.
 Ensuring Timely Delivery: Implement efficient coordination mechanisms
between hotels and delivery organizations to minimize delays in food
delivery, ensuring prompt and reliable service to customers.
 Improving Customer Satisfaction: Enhance overall customer satisfaction
by addressing existing hurdles such as limited ordering methods and
delays, providing a seamless and convenient ordering experience.
 Boosting Revenue for Hotels: Facilitate increased orders and customer
retention for participating hotels by offering a convenient online ordering
platform and efficient delivery services
 Time conversation where products and services offered would provide
the customer with all the different categories of available products that
they can choose and select from.

By achieving these objectives, the project aims to revolutionize the food

delivery experience, providing customers with greater convenience,
accessibility, and satisfaction while benefiting participating hotels with
increased revenue opportunities and improved customer relations.
1.5 Significance of Study
 Improved Customer Experience: By simplifying the food ordering
process and providing a user-friendly platform, the study aims to enhance
the overall experience for customers, leading to increased satisfaction and
loyalty.
  Efficiency and Convenience: The implementation of automated systems
for order processing and delivery coordination will result in more
efficient operations, reducing delays and improving convenience for both
customers and hotels.
 Business Growth Opportunities: The project opens up new revenue
streams for hotels by facilitating online orders and expanding their reach
to customers who prefer digital ordering platforms. This can lead to
increased sales and business growth.
 Market Competitiveness: In today's digital age, providing online ordering
options is essential for businesses to remain competitive. The study
addresses this need by offering a solution that aligns with current market
trends and customer preferences.
 Cost Savings: By streamlining processes and reducing manual
coordination efforts, the study can help hotels and delivery organizations
save on operational costs, leading to improved profitability in the long
run.

1.6 Limitations

 Limited Restaurant Coverage: The project's effectiveness heavily depends

on the number of partner hotels and restaurants available for ordering.
Limited restaurant coverage may restrict options for customers and deter
them from using the platform.
 Geographical Constraints: The project's scope may be limited to specific
geographical regions where partner hotels and delivery services are
available. Customers outside these regions may not be able to access the
service.

1.7 Definition of Terms

a. Food: Any nutritious substance that people or animals eat or drink in order
to maintain life and growth.

b. Menu: A list of dishes that are accessible in a restaurant or food that can
be served in a restaurant or at a meal, such as "a dinner party menu,"
"politics and sport are on the menu tonight."

c. Ordering System: This is called a set of thorough techniques used in

ordering process handling.

d. Online Food Ordering: Online food ordering services are websites with
interactive menus that enable clients to place orders with local restaurants
and food cooperatives.

e. Restaurant: (Eating location) is a location where clients sell food and

beverages.

f. Customer: is the recipient of goods, services, products or ideas acquired

for financial or other valuable consideration from a seller, vendor or
distributor.

g. Technology: It is the study of resource mobilization methods or processes

(such as data) to achieve goals that benefit man and his environment.

CHAPTER TWO

LITERATURE REVIEW

2.1 Introduction

Ordering systems have evolved alongside technology to efficiently capture,

track, and deliver customer orders. Advanced ordering systems can manage
global orders, shipments, and returns across different regions. They collect
order information from customer service representatives or directly from
customers, store it in a central database, and transmit order details to
accounting and shipping departments as needed.

online ordering systems have become essential tools for the fast-food
industry. These systems allow customers to order their favorite food online
via a web browser on their computer or mobile device. Implementing such a
system simplifies the ordering process for both customers and restaurants.
Customers can place orders from anywhere with internet access, choosing
delivery or pickup options and payment methods. The system also
streamlines order management for restaurants, with orders sent to the
restaurant's database in real-time, allowing staff to process orders efficiently
and minimize errors.

Fig 16

2.2 Components of Food Ordering Systems

 Hardware
 Software
 Data
 Procedure
 People
 Database

2.4 Types of Food Ordering System

there are several types of food ordering systems that can be implemented:

 Basic Online Ordering System: This type allows customers to browse

menus, place orders, and make payments online. It typically includes
 features such as user registration, order tracking, and basic
customization options.

 Mobile App Ordering System: A mobile application that allows

customers to order food directly from their smartphones. This type
offers convenience and accessibility, with features tailored for mobile
devices such as GPS-based location services and push notifications.

 Call Center Ordering System: Customers can place orders via phone
calls to a centralized call center. This system requires customer service
representatives to manually enter orders into the system.

 Kiosk Ordering System: Self-service kiosks located in restaurants or

public places where customers can browse menus, customize orders,
and make payments on touchscreen interfaces.

Each type of food ordering system has its own advantages and
considerations, and the choice depends on factors such as target audience,
restaurant size, budget, and technological capabilities.

2.6 Advantages of Food Ordering Systems

 Convenience for Customers: Customers can easily browse menus,

place orders, and make payments from the comfort of their own
homes or while on the go, enhancing overall convenience and
accessibility.
 24/7 Availability: Unlike traditional ordering methods, food ordering
systems are available 24/7, allowing customers to place orders at any
 time of the day or night, increasing customer satisfaction and potential
sales.
 Efficiency and Accuracy: Orders placed through the system are
automatically recorded and transmitted to the restaurant's database in
real-time, reducing the risk of errors and ensuring timely processing
and delivery of orders.
 Increased Revenue: By reaching a wider audience and offering
convenient ordering options, food ordering systems can help
restaurants attract new customers and increase order volumes,
ultimately leading to higher revenue.
 Streamlined Operations: Integrated food ordering systems can
streamline restaurant operations by automating order management,
inventory tracking, and payment processing, reducing manual tasks
and improving efficiency.
 Customer Insights: The system collects valuable data on customer
preferences, order history, and sales trends, allowing restaurants to
analyse customer behaviour and tailor marketing strategies
accordingly.
 Reduced Costs: By eliminating the need for manual order taking and
reducing errors, food ordering systems can lower operational costs and
increase profitability for restaurants.
 Enhanced Customer Experience: With features such as order tracking,
personalized recommendations, and easy reordering options, food
ordering systems can provide a seamless and enjoyable experience for
customers, leading to improved satisfaction and loyalty.
 Adaptability and Scalability: Food ordering systems can easily adapt
to changing customer demands and business needs, allowing
 restaurants to scale their operations and expand their reach without
significant investment in infrastructure.
 Overall, implementing a food ordering system can help restaurants
stay competitive in the digital age, improve operational efficiency, and
enhance the overall customer experience.