Chapter Three

CHAPTER THREE
METHODOLOGY SYOR STEM ANALYSIS

3.1 RESEARCH METHODOLOGY
Research methodology has many research dimensions and methods. The scope
of research methodology is wider than research method. This is mainly adopted
by the researcher in undertaking this research. Methodology is the underlying
principles and rules that govern a system method, on the other hand it is a
systematic procedure for a set of activities. Thus, from these definitions a
methodology encompasses the methods used within a study.
A waterfall model under the software development life cycle (SDLC) is the
methodology used to produce the online food ordering system and the customer
self ordering system. It is used by system developers to produce or alter
information systems or software.
It divides the development process into several stages or processes. After the
completion of one stage, it will logically move to another stage. Sometimes
moving back to the previous stage is necessary due to failure that occurs in
current stage.
System design methods are a discipline within the software development
industry which seeks to provide a framework for activity and the capture,
storage, transformation and dissemination of information so as to enable the
economic development of computer systems that are fit for purpose.
3.2 METHODS OF DATA COLLECTION

Although there are various methods of data collection, the researcher chose the
two main sources of data collection in carrying out their study. They are:
1. Primary source
2. Secondary source
The primary source refers to the sources of collecting original data in which the
researcher made use of empirical approach such as personal interview.
The secondary sources of data for this kind of project cannot be over
emphasized. The secondary data were obtained by the researcher from
magazines, journals, newspapers and library source.
3.2.1 ORAL INTERVIEW

The interview method of data collection can be defined as a systematic way of
collecting data or information from a respondent through asking questions
directly from the respondent and also collecting information with the aim of
facilitating understanding. The oral interview was done between the researcher
and the management of staff of KRISPY FAST FOOD, Awka. Reliable facts
were gotten based on the questions posed to the staff by the researcher which
help the researcher in starting the work and also helped in the area of solution
presentation of the new design.
3.2.2 STUDY OF MANUALS

Manuals and report based on fast food services were obtained and studied and a
lot of information concerning the system to be produced was obtained.
3.2.3 EVALUATION OF FORMS

Some forms that are necessary and available were accessed. These includes the
restaurant menu fast food order form, payment receipts etc. these forms helped
in the design of the new system.
3.3 ANALYSIS OF EXISTING SYSTEM

Throughout the system analysis, an in-depth, study of end-user information is
conducted, for producing functional requirement of the proposed system. Data
about the existing ordering system is collected through several fact-finding
techniques such as website visit and document review, at the beginning of this
stage. The data collected facilities information required during detailed analysis.
A study on the current system is performed based on the collected data. As a
result, user requirement of the proposed system are determined. At the end of
this stage, requirement specification is produced as deliverable.
3.4 THE EXISTING SYSTEM

The existing system happens to be a non computerized operating system were
all operations are done manually by the waiter carrying paper and to take down
the order of the customer or making an order over the counter. This leads to
mistakes because the waiter might not understand what the customer had
ordered therefore serving him/her a different menu. This could be so
embarrassing because the customer might not take it lightly with the waiter
which may lead to misunderstanding.
3.5 PROBLEMS OF EXISTING SYSTEM

Due to manual means being employed by the fast food restaurants, it is very
difficult to satisfy the wants and needs of the customers. Most of the problems
include:
1. Mistakes are made when taking the orders of the customers

2. The process of collecting customers’ purchases order is very tedious.
This makes it impossible to deliver goods on time.
3. It leads to lack of understanding between the customers and the
employees.
4. The record keeping system is poor. Losses of vital records have been
reported in the past consequently. Besides, protecting the file system
from unauthorized access is a problem that has defiled solution.
5. Unnecessary time is wasted conveying information through the ladder

of authority. Management at times seeks to get a copy of the
customer’s order form and this may take a lot of time to obtain it.
6. It causes reduction of production flow.

These are the major problems facing the existing system and would be corrected
with the help of the proposed system.
3.6. OBJECTIVES OF THE PROPOSED SYSTEM

The proposed system is developed to manage ordering activities in fast food
restaurant. It helps to record customer submitted orders. The system should
cover the following functions in order to support the restaurant’s business
process for achieving the objectives:
1. To allow the customer to make order, view order and make changes
before submitting their order and allow them make payment through
prepayment card or credit card or debit card.
2. To provide interface that allows promotion and menu.

3. To prevent interface that shows customers’ orders detail to front-end and
kitchen staffs for delivering customers’ orders
4. Tools that generate reports that can be used for decision making
5. A tool that allows the management to modify the food information such
as price, add a new menu and many others as well as tools for managing
user, system menu and promotion records.
3.7 JUSTIFICATION FOR THE NEW SYSTEM.
It is the purpose of the new system to address all the problems plaguing the
present system. This system will do the analyzing and storing of information
either automatically or interactively. It will make use of PhP-MYSQL. This will
be like this: a report is generated conforming to particular information needed
by the management via the monitor. This will require the input of necessary data
and record of fast food ordering and delivery and then a report is generated.
The proposed system will also have some other features such as:
1. Accuracy in handling of data
2. The volume of paper work will be greatly reduced.

3. Fast rate of operation as in making the ordered food available and
delivered on time.
4. Flexibility (i.e. it can be accessed at any time)

5. Easy way to back up or duplicating data in CD’s in case of data loss
6. Better storage and faster retrieval system

7. Errors in the reports will be greatly minimized.

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CHAPTER THREE

METHODOLOGY SYOR STEM ANALYSIS

3.2 METHODS OF DATA COLLECTION

3.2.1 ORAL INTERVIEW

3.2.2 STUDY OF MANUALS

3.2.3 EVALUATION OF FORMS

3.3 ANALYSIS OF EXISTING SYSTEM

3.4 THE EXISTING SYSTEM

3.5 PROBLEMS OF EXISTING SYSTEM

1. Mistakes are made when taking the orders of the customers

5. Unnecessary time is wasted conveying information through the ladder

6. It causes reduction of production flow.

3.6. OBJECTIVES OF THE PROPOSED SYSTEM

2. To provide interface that allows promotion and menu.

3.7 JUSTIFICATION FOR THE NEW SYSTEM.

2. The volume of paper work will be greatly reduced.

4. Flexibility (i.e. it can be accessed at any time)

6. Better storage and faster retrieval system

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