CHAPTER ONE

1.0 INTRODUCTION

Restaurant Management System is a web application. This system is developed to automate day
to day activity of a restaurant. Restaurant is a kind of business that serves people all over world
with ready-made food. This system is developed to provide service facility to restaurant and also
to the customer. This restaurant management system can be used by employees in a restaurant to
handle the clients, their orders and can help them easily find free tables or place orders. The
services that are provided is food ordering and reservation table management by the customer
through the system online, customer information management and waiter information
management, menu information management and report. (Troian-Gautier, 2016).
The restaurant menu is organized by categories (appetizers, soups, salads, entrees, sides and
drinks) of menu items. Main objective build the system this is to provide ordering and
reservation service by online to the customer. Each menu item has a name, price and associated
recipe. A recipe for a menu item has a chef, preparation instruction sand associated ingredients.
With this system online, ordering and reservation management will become easier and
systematic to replace traditional system where are still using paper. To resister a meal online, the
customer has to become a member first then he can access the later part of the site. This project
to facilitate customer for make online ordering and reservation. The option of becoming member
was only an attempt to avoid (to some extent) placing the fake bookings. (Spang, R. L 2020).

Online Restaurant management system is the system for managing the restaurant business. After
successful login the customer can access the menu page with the items listed according to the
desired time. The main point of developing this system is to help restaurant administrator
manage the restaurant business and help customer for online ordering and reserve table. In
proposed system user can search for a menu according to his choice i.e. according to price range
and category of food and later he can order a meal.

1.1 BACKGROUND OF INFORMATION TO THE STUDY

The project is developing because; many restaurants have a lot difficult to manage the business
such as customer ordering and reservation table. If the customer book an order and later wants to
cancel the order, he is permitted to do this only within a specific time period. By using manual

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customer ordering it is difficult for the waiter to keep the correct customer information and may
lose the customer information. The customer is also given the facility to view the status of the
order to determine if it is ready.
Online Restaurant management system is the system for manage the restaurant business. After
successful login the customer can access the menu page with the items listed according to the
desired time. The main point of developing this system is to help restaurant administrator
manage the restaurant business and help customer for online ordering and reserve table. In
proposed system user can search for a menu according to his choice i.e. according to price range
and category of foods and later he can order a meal (Abbott, 1973)
1.2 STATEMENT OF THE PROBLEM
Nowadays, many restaurants manage their business by manual especially take customer
ordering. . In traditional booking system, a customer has to go to restaurant or make a phone call
in order to get his meal reserved. Today, restaurant waiter takes the customer ordering by manual
system with using paper. Customer does some formal conversation like hello, hi, etc. Than he
demands for today’s menu and do some discussion over menu items then he orders. It takes 5 to
10 minutes to book the order and waiter book the order on paper so there is probability of lost
and duplication of customer information. Besides, the restaurant waiter information also by
manual system kept use paper and this is difficult for restaurant administrator to find waiter
information, probability missing the paper and difficult to arrange the schedule. Initial problem is
that the customer has to get connected over the phone; it would be harder if the restaurant is very
popular and busy. Sometimes, waiter information and customer information is important to
restaurant administrator for reference in the future. The chances of committing mistakes at the
restaurant side in providing a menu list for a specific time would be more.

Many people have experienced going to a restaurant where the service is poor and there is a lack
of attention from the wait staff. The paper menus can be flimsy, hard to navigate, and outdated.
To leverage the growing mobile industry, the online restaurant proffers solution. This restaurant
menu and management system will replace the paper waste, is more maintainable, and allows for
greater customer engagement. The problem confronting the research is to determine the
Documentation for online restaurant management system.

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Besides, the restaurant waiter information also by manual system kept use paper and this is
difficult for restaurant administrator to find waiter information, probability missing the paper and
difficult to arrange the schedule. Initial problem is that the customer has to get connected over
the phone; it would be harder if the restaurant is very popular and busy. Sometimes, waiter
information and customer information is important to restaurant administrator for reference in
the future. The chances of committing mistakes at the restaurant side in providing a menu list for
a specific time would be more (Anderson et al, 2015).
Many people have experienced going to a restaurant where the service is poor and there is a lack
of attention from the wait staff. The paper menus can be flimsy, hard to navigate, and outdated.
To leverage the growing mobile industry, the on –line restaurant proffers solution. This
restaurant menu and management system will replace the paper waste, is more maintainable, and
allows for greater customer engagement. The problem confronting the research is to determine
the Documentation for online restaurant management system (Tina Dacin et al, 2002)

1.3 SIGNIFICANCE OF THE STUDY

The study is primarily aimed to at increasing efficiency in operation, reducing time and running
cost, monitoring and the recording of the activities and total administration by introducing a
Restaurant Management System. 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.

1.4 AIM AND OBJECTIVES

The specific aim of this study is to develop a reliable and sustainable system that will assist the
restaurant by reducing the work of staff, waiters, and also to increase customer satisfaction and
also design and Implementation of a computerized Restaurant Management Information System.
The objectives that will help in achieving this aim are listed below
 To examine the existing approach
 To develop a user interface for an online restaurant management system using html, css,
javascript for frontend, php for backend and mysql for database.
 To evaluate the proposed system
 To compare the existing approach with the proposed system

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1.5 SCOPE OF THE STUDY
The project work is narrowed down to Restaurant. It deals with the design, documentation, and
implementation of a Restaurant Management System. The program will concentrate on keeping
records of the total management activities. Customers will also be able to register view product
menus and be able to have a visual confirmation that the order was placed correctly.
1.6 DEFINITION OF TERMS

 ONLINE RESTAURANT DEFINED: Online Restaurant Management System is a web

application. This system is developed to automate day to day activity of a restaurant.
Restaurant is a kind of business that serves people all over world with ready-made food.
This system is developed to provide service facility to restaurant and also to the
customer. This restaurant management system can be used by employees in a restaurant
to handle the clients, their orders and can help them easily find free tables or place orders.
 ONLINE ORDERING: The Online Ordering System can be defined as a simple and
convenient way for customers to purchase food online, without having to go to the
restaurant
 ADMINISTRATOR: Administrator or manager is the person who will manage the
entire system. He is allowed to reassign the cook according to his priority; he can edit the
menu information such as its price, items available currently, etc.
 CUSTOMER: This user will register to be a member to use the online system of this
online restaurant management system. This online ordering divided into two type of
customer; it is customer dine-in ordering and takeaway ordering.
 RESTAURANT: (eating place) is a place where drinks and meals are served to
customers.
 TAKE AWAY ORDERING: But takeaway ordering, customer can view menu and
online ordering without reservation table.

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 CHAPTER TWO

2.0 LITERATURE REVIEW

2.1 TECHNOLOGY’S EFFECT ON RESTAURANTS: BUILDING A STRATEGIC

COMPETITIVE ADVANTAGE

Current economic conditions have had a dramatic, negative financial impact on the hospitality
industry (Popoola, 2000). Consumer behavior patterns have been changed for multiple reasons,
including high levels of unemployment, a deep recession, and overall fear of what the future
holds. Hoteliers and restaurateurs will need to look at various strategic vehicles to build and
regain customers. The face of innovation in technology is continually changing.

Hotels and restaurants are continually competing for employees, locations, and more recently
information about customers. As more people are using the Internet there is a high amount of
information that is being captured on web server logs (Anigbogu, 2000).

Proper extraction of this information coupled with high levels of service is what will help the
hotel and restaurant industry build competitive advantage in a troubled economy. An
organizations ability to take advantage of external environmental factors will help the firm
sustain and grow in economically challenging times (Song H et al, 2010).

Organizations need to structure the way they think around how customers think and act. By
accomplishing a customer-centred focus, companies will be able to highlight their strengths and
highlight opportunities for improvement. Information regarding customers will continue to have
a big impact on the future of the industry (Oketunji S.F 2002)

2.2 THE STRATEGIC MANAGEMENT PROCESS FOR RESTAURANTS

The strategy formulation component is the driving force of the analysis. An in depth look at firm
direction begins at this point. The focus in this stage is to assess the current vision, mission and
objectives of the organization in addition to examining both the external and internal
environments. From an external perspective, organizations need to look at two distinct
environments: the broad environment and the task or firm environment (Mirghaderi, P, 2009)

The broad environment looks at factors which include societal trends, technological advances
political and legal trends, economic factors and other major industry innovations. The task or

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firm environment looks at factors such as customers, competition, government agencies,
suppliers, and financial intermediaries. Finally, the internal environment focuses on factors
within the organization such as management, financial and human.

2.3 THE BROAD ENVIRONMENT FOR RESTAURANTS

Opportunities are discovered when organizations begin to analyze the broad environment.
Hoteliers and restaurateurs need to be cognizant of these factors and how they can drive change
in the industry. Societal trends and technological trends should be critical points of interest for
industry executives. From a societal perspective, organizations need to look at influences such as
current hot topics, emerging attitudes, demographic shifts and new fads

An example of societal trends that are impacting the hospitality industry would include the
explosion of social networking. The trend has spanned across several demographic barriers
ranging from Baby Boomers to the Millennial.

There has additionally been an enormous affect on the hotel and restaurant industry. Bloggers
have launched sites commenting about experiences that they have had and have made
recommendations regarding the hotel or restaurant. Savvy industry executives understand the
impact of these societal trends and focus efforts on establishing methodologies that can
incorporate appropriate strategies to take advantage of these trends (Lucey I. ,1991)
Technological advances focus on the innovation of products, procedures, or services and how
these developments can affect the hospitality industry. For example, online reservations have
grown exponentially over the years.

This was a 65% increase from the previous year. Industry leaders, not acknowledging this
technological advance and implementing it in some capacity would find their companies lagging
in providing the appropriate customer service that their clientele would demand. Delay in the
implementation of technological advances of this magnitude detracts from developing
sustainability and competitive advantage (Hoseininia M et al, 2009).

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2.4 TECHNOLOGY’S IMPACT IN THE RESTAURANT

A study conducted by Anigbogu G (2000) investigated how information (through data

warehouses) was being utilized by restaurants, through the investigation of 12 of the largest hotel
firms in the industry. In this study, only 7 of the 12 hotels were involved with data manipulation
and 2 of the 7 had successfully developed and implemented their own data warehouses. Even
though some of the restaurant did not have data houses in place they were planning on the future
development of this technology.
Most of the hotels in the study were, using information for support of strategic market analysis
including, targeting new customers, fine tuning loyalty programs, sales analysis and conducting
trend analysis. The study concluded that the hotels ability to collect, process, and access large
amounts of data can help companies build a competitive advantage (Anigbogu G, 2000).
A possible solution to the smaller firms could be purchasing information from a third party
vendor on a decision-by-decision basis (Clifton E.B, 1983).
Restaurant executives understand the importance and power of information, especially in
troubled financial Journal of Applied Business and Economics vol. 12(1) 2011 75times. The
development and use of information systems can additionally aid in hotels ability to develop
concepts for new development, target better locations, identify potential franchisees, locate new
labor markets, track employee performance, and, most importantly, track customer satisfaction

Hoseininia M, et al. (2009) have identified six essential factors that can help build successful
marketing strategies through the use of data mining, a statistical technique that builds models
from vast data bases.
They include, (a) creating direct mail campaigns, (b) planning seasonal promotions, (c) planning
the timing and placement of ad campaigns, (d) create personal advertisements, (e) define
growing and emerging markets, (f) help in room reservations (wholesale and business customers)
(Hoseininia M et al., 2009).
The factors are recommended to be used in conjunction with other statistical modelling tools and
help build competitive advantage.

Companies that effectively use technology will have the biggest affect on the customer
satisfaction (Obilikwu N, 1995). This authors discussed three Restaurants which were awarded

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“best practices” for their technological innovations. These programs were specifically designed
to improve service.

The program was one of the first attempts to use an expert system model to gauge the needs and
wants of the guests. Information was generated in regards to hotel inquiries, rooms, room types
and numbers, special requests, times of year visited, any special requests, service personnel
requested, etc. (Obilikwu N, 1995).

All of this information was stored into an individual’s personal file. The expert system then can
anticipate almost any guest request. The success of this program has generated approximately
85% repeat business for the hotel. Additionally, new business has been generated from previous
guest recommendations (Popoola S.O, 2000).

Boston’s, Fairmont Copley Plaza’s property management system was adopted and incorporated
to expedite the concierge service at the hotel. Property management system enabled to get guest
information such as newspaper preference, wake up time, overnight laundry service, restaurants
with distance and directions from hotel as well as many other options. The result was an
overwhelming, 90% satisfaction rate of the concierge service at this hotel, with an increased
revisiting rate

It is evident through the preceding literature that leveraging this type of information can lead
organizations toward better decision making and building and sustaining competitive 76 Journal
of Applied Business and Economics vol. 12(1) 2011advantage.

2.5 MANAGERIAL IMPLICATIONS IN THE RESTAURANT INDUSTRY

The technology being developed and implemented by hotels and restaurants is ultimately going
to increase the level of service quality and customer satisfaction industry wide. As was seen by
the studies conducted in the hotel industry, a primary focus was the improvement of the level of
service to the guests

The same scenario holds true for the restaurant industry. Service quality is a construct, which has
received a great deal of attention and has been studied empirically in many industries including
the restaurant industry.

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As in the hotel industry, restaurateurs would have the ability to build competitive and strategic
advantage by better understanding the needs and wants of the guests, hence building repeat
business.

Srichuen, K. (2000) believed that competitive advantage which is provided by technology can
and will be invaluable to hospitality and other industries in the future. It is also felt that gaining
competitive advantage by using technology, as a distinctive competency will require a total
commitment from the entire organization.

Srichuen, K. (2000) continues by adding that proper evaluation of customers, competitors,

internal and external factors combined with technology will uncover many opportunities which
could be used to increase the service quality and customer satisfaction of hospitality and other
industries customers.

2.6 DIFFERENT TYPES OF RESTAURANT CONCEPTS

There are many different types of restaurant concepts to choose from, when planning a new
restaurant. It can be hard to decide which concept will be right for you. Before you settle on one
particular concept, first consider the following: who’s your audience? What is your price range?
Are you thinking formal or casual? Do you have a particular type of food in mind that you can
build a brand around? Below are eight distinct types of restaurant concepts, from fast food chains
to fine dining. Keep in mind that your restaurant design theme can blur the line between concepts
to make it unique (Tarlor M, 1980).

One of the hottest trends at the moment is fast casual, which is a slightly more upscale (and
therefore more expensive) than fast food. Fast casual restaurants offer disposable dishes and
flatware, but their food tends to be presented as more upscale, such as gourmet breads and
organic ingredients. Open kitchens are popular with fast casual chains, where customers can see
their food being prepared. Panera Bread is a good example of fast casual.

2.7 MANAGEMENT INFORMATION SYSTEMS IN RESTAURANTS

Restaurants are built of complex systems for buying, storing, preparing and selling food. The
well-being of a restaurant depends on its management information systems, which coordinate

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everything from scheduling personnel to customer service. Restaurant management information
systems should make a restaurant more profitable as well as a better place for customers to eat

(a) Point of Sale Systems

Every restaurant needs a strategy for taking orders, delivering information to the kitchen and
charging customers for their food. These systems can be as simple as handwritten notes or as
complicated as computer systems that send orders to the kitchen and tally sales for each server.
Simple systems are less prone to technical difficulties, but they cannot process information as
efficiently as smoothly functioning computer systems. Restaurant point of sale systems should
also include infrastructure for processing credit card payments

(b) Communication Systems

Restaurants depend on communicating information between different divisions, such as servers
relaying orders to kitchen staff and kitchen staff letting servers knows that their orders are ready.
In addition, restaurant communication systems should enable staff to connect finished meals with
the customers who ordered them, and convey details about special requests and special needs.
Restaurant management must also develop information systems for communicating with both the
front and the back of the house about issues such as low stock on particular menu items or
ingredients

(c) Human Resources Management Systems

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

(d) Financial Management Systems

Restaurant financial management systems should navigate issues of cash flow and keeping track
of costs. A restaurant needs sufficient cash flow to buy supplies and pay employees, or it cannot
continue to function. In addition, restaurants need to earn profit by controlling costs and
maximizing revenue. Restaurant financial management systems should include cash flow
projections forecasting income and expenses for upcoming months, and developing strategies to
compensate for cash flow shortfalls such as a business line of credit or business credit card.

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2.8 MANAGEMENT INFORMATION SYSTEMS AND RESTAURANT REPORTING

All of our company restaurants utilize computerized management information systems, which
are designed to improve operating efficiencies, provide restaurant and Support Center
management with timely access to financial and operating data and reduce administrative time
and expense (Tina Dacin, M, 2002)

With our current information systems, we have the ability to query, report and analyze this
intelligent data on a daily, weekly, period, quarter and year-to-date basis and beyond, on a
company-wide, regional or individual restaurant basis.

Together, this enables us to closely monitor sales, food and beverage costs and labor and
operating expenses at each of our restaurants. We have a number of systems and reports that
provide comparative information that enables both restaurant and Support Center management to
supervise the financial and operational performance of our restaurants and to recognize and
understand trends in the business.

Our accounting department uses a standard, integrated system to prepare monthly profit and loss
statements, which provide a detailed analysis of sales and costs, and which are compared both to
the restaurant-prepared reports and to prior periods. We have satellite technology at the
restaurant level, which serves as a high-speed, secure communication link between the
restaurants and our Support Center as well as our credit and gift card processor

2.9 MULTI-RESTAURANT MANAGEMENT SYSTEM SOLUTION

Food is necessary in our daily life and many have over the years build this industry into a very
challenging and highly competitive market to penetrate and set up as a new business.

The main reason is the capital investment and the location of the premises where the restaurant
or the takeaway to be established. So one of the top model businesses of the 21st century is to
build a business around these restaurants and takeaways. Please read the below model that will
give a very clear understanding as to what a multi-restaurant management system is .

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2.10 ZERO LEVEL DATA FLOW DIAGRAM OF RESTAURANT MANAGEMENT
SYSTEM

Fig 1.0 Shown the flow diagram of restaurant management system

Source: www.freeprojectz.com

This is the Zero level DFD of Restaurant Management system, where we have elaborated the
high level process of Restaurant. It is a basic overview of the whole Restaurant Management
system or process being analyzed or modeled. It’s designed to be an at a glance view of
payments, orders and item category showing the system as a single high-level process, with its
relationship to external entities of the restaurant, Employees and items. It should be easily
understood by wide audience, including Restaurant, items and payments.

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 CHAPTER THREE

3.0 SYSTEM ANALYSIS AND METHODOLOGY

3.1 DESCRIPTION OF THE EXISTING SYSTEM

Many Restaurants stores and maintain their day to day transactions manually. But some of them

are having automation system which is helping them to store the data. But such restaurants are

storing the information about the orders and the customer information. They don’t have facility

to store the information of feedbacks and favorite orders of customers over some period of

time. Restaurants are having standalone applications so at one time they have the facility of

many screens or many operations which is happening at one time. So, they are storing them and

then at last, the restaurant managers will able to see the data of last day. The software which

restaurants are using is very costly and their maintenance which is very high.

3.2 REVIEW OF THE EXISTING SYSTEM

The existing system happens to be a non-computerized operating system where 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.

3.2.1 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:

 Mistakes are made when taking the orders of the customers

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 The process of collecting customers’ purchases order is very tedious. This makes it

impossible to deliver goods on time.

 It leads to lack of understanding between the customers and the employees.

 The record keeping system is poor. Loss of vital records has been reported in the past

consequently. Besides, protecting the file system from unauthorized access is a problem

that has defiled solution.

 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.

 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.

3.3 DESCRIPTION OF THE PROPOSED SYSTEM

The proposed system helps in many ways; it helps to do billing very easily. Account

maintenance also becomes easier. They can keep track of their purchases of inventories, admin

details, customer details, customer feedback, sales of foods, and account details etc. The system

is provided with the facilities to find out the favorite food of the customers by the number of

times ordered and also to find out the most active customer by the number of orders made on

daily basis. It helps in managing data of orders, home delivery. To allow the customer to make

order, view order and make changes before submitting their order and allow them make

payment through.

 To provide interface that allows promotion and menu.

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  To prevent interface that shows customers’ orders detail to front-end and delivery boys

for delivering customers’ orders

 Tools that generate reports that can be used for decision making

 A tool that allows the management to modify the food information

 The system will also allow the management to update order status (delivered, canceled,

cooking, etc.) and assign delivery boy to every order made.

3.3.1 ADVANTAGES OF THE PROPOSED SYSTEM

This system will do the analyzing and storing of information either automatically or

interactively. The proposed system will also have some other features such as:

 Accuracy in handling of data

 The volume of paper work will be greatly reduced.

 Fast rate of operation as in making the ordered food available and delivered on time.

 It can be accessed at any time

 Better storage and faster retrieval system

 Errors in the reports will be greatly minimized.

3.3.2 FEASIBILITY STUDY OF THE PROPOSED SYSTEM

This is an evaluation and analysis of the potential of the proposed project which is based on

extensive investigation and research to support the process of decision making. It assesses the

operational, technical and economic merits of the proposed project. The feasibility study is

intended to be a preliminary review of the facts to see if it is worthy of proceeding to the

analysis phase.

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Technical feasibility

This assessment is focused on gaining an understanding of the present technical resources of

the organization and their applicability to the expected needs of the proposed system. It is an

evaluation of the hardware and software and how it meets the needs of the proposed system.

The essential questions that help in testing the technical feasibility of a system include the

following:

 Is the project feasible within the limits of current technology?

 Does the technology exist at all?

 Is it available within given resource constraints?

 Is there enough manpower- programmers, testers & debuggers?

 Do the required software and hardware exist?

Operational feasibility

Operational feasibility is the measure of how well the project will support the customer and the

service provider during the operational phase. The essential questions that help in testing the

technical feasibility of a system include the following:

 Is the project feasible to operate or not?

 Does current mode of operation provide adequate throughput and response time?

 Could there be a reduction in cost and or an increase in benefits?

 Does current mode of operation offer effective controls to protect against fraud and to

guarantee accuracy and security of data and information?

 Does current mode of operation make maximum use of available resources, including

people, time, and flow of forms?

 Are the current work practices and procedures adequate to support the new system?

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  If the system is developed, will it be used?

Economic feasibility

This assessment aims to determine the positive economic benefits to the organization that the

proposed system will provide. It typically involves a cost/ benefits analysis and it’s the most

frequently used method for evaluating the effectiveness of a new proposed system. Possible

questions raised in economic analysis are:

 Is the system cost effective?

 Do benefits outweigh costs?

3.4 REQUIRMENT ELICITATION

The system will be designed to be user friendly. The user friendly and interactive interfaces

design helps to achieve this by enabling customers to easily browse through the menus place

orders with just a few clicks and also allows restaurant administration to quickly go through the

orders as they are placed and produce the necessary items with minimal delay and confusion.

The system will be simple to use.

3.4.1 Functional Requirements

Functional requirements define the capabilities and functions that a system must be able to

perform successfully. The functional requirements of this fast food restaurant management

system include:

 The system shall enable the customer to view the products menu, create an account,

login to the system and place an order.

 The system shall display the food items ordered, the individual food item prices and the

payable amount is calculated.

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  The system shall prompt customer to confirm the meal order.

 The system shall provide visual confirmation of the order placement

 The system shall enable the manager to view, create, edit and delete food category and

descriptions

 The system shall allow confirmation of pending orders.

 The system shall allow the manager to update additional information (description,

photo, etc.) for a given food item.

 The system shall allow the manager to update price for a given food item.

 The system shall allow the administration to give bonus (wallet money) to customers of

choice.

3.4.2 Non-Functional Requirements

A non-functional requirement is a requirement that specifies criteria that can be used to judge

the operation of a system, rather than specific behaviors. Some of the non-functional

requirements include:

 They should be sufficient network bandwidth

 Backup- provision for data backup

 Maintainability- easy to maintain

 Performance/ response time- fast response

 Usability by target user community- easy to use

 Expandability- needs to be future proof or upgradable

 Safety- should be safe to use

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 3.5 DATA FLOW DIAGRAM OF THE PROPOSED SYSTEM

Start

Home

Select item type

Select category Search item

Select item

Select quantity

View cart

No
Continue to checkout Login Sign in

Yes

Review order

Checkout

Exit

Figure 3.1 Customer data flow

diagram
Source: Compiled by the Author

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 Manage delivery boys Start Manage orders

Manage category Login Manage customers

Manage admin users Manage products

Perform
administrative
actions
Manage banner
Manage website settings

Stop

Figure 3.2 Admin data flow diagram

Source: Compiled by the Author

3.6 METHODOLOGY

Research methodology has many research dimensions and methods. The scope of research

methodology is wider than the research method. This is mainly adopted by the researcher in

undertaking this research. The 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.

According to (Business dictionary) Methodology is the specific procedures or techniques used

to identify, select, process and analyze information about a topic. In a research paper, the

methodology section allows the reader to critically evaluate a study’s overall validity and

reliability.

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Furthermore, methodology can be further explained as the theoretical part of the research and

the reasons for the way the research has been designed. It explains the research question and

why the question is important. It further explains the starting point, the directions and the

possible implications of the research when it is completed.

3.6.1 SPECIFICATION AND JUSTIFICATION FOR THE SELECTED

METHODOLOGY

A waterfall model under the software development life cycle (SDLC) is the methodology used

to produce the fast food restaurant management 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.

3.6.2 JUSTIFICATION FOR THE CHOSEN MODEL (WATERFALL)

The waterfall model is a sequential design process, often used in software development

processes, in which progress is seen as flowing steadily downwards (like a waterfall) through

the phases of Conception, Initiation, Analysis, Design, Construction, Testing and Maintenance.

The researcher chose Waterfall model because of its certain advantages as can be seen below:

 This model is simple and easy to understand and use.

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  The waterfall model is the oldest and most widely used paradigm for software

engineering.

Requirements

Design

Implementation

Verification

Maintenance

Figure 3.3 Waterfall model

Source: Compiled by the Author

3.7 TECHNICAL TOOLS USED FOR THE RESEARCH

The system will be designed using the programming languages known as software development

tools preferred here as the development tools for the development of the new system and are

classified into Front - End development tools, Back - End development tools and Web Server.

3.7.1 THE FRONT-END DEVELOPMENT TOOLS

The front - end manages everything that users virtually see first in their browser or application.

Front-end developers are responsible for look and feel of a site, several front-end designing

tools are available such as HTML, CSS and JavaScript will be discussed here in details as the

preferred ones.

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HTML: is an acronym for Hypertext Mark-up Language, is the predominant mark-up language

for web pages. HTML is the basic building - blocks of webpage. HTML elements form the

building blocks of all websites.

CSS: is an acronym for Cascading Style Sheets, a language that accompanies HTML, and

defines the style of a website’s content, such as layout, colors, fonts, etc.

JavaScript: Is programming language used for more interactive elements like drop down

menus, modal windows, and contact forms.

Together these essentials create everything that’s visually presented when you visit a webpage.

3.7.2 THE BACK-END DEVELOPMENT TOOLS

The back-end development refers to the server side of an application and everything that

communicates between the database and the browser. Although lots of database programming

languages exists such as PHP, MySQL, SQLITE, MSSQL, and so on and so forth, MYSQL is

selected to be used as a database development tool for the new system.

Hypertext Pre-processor (PHP):according to (Matt Doyle) PHP is a programming language

for building dynamic, interactive Web sites. As a general rule, PHP programs run on a Web

server, and serve Web pages to visitors on request.

MySQL: is a dat9abase constructed to enable PHP and Apache to work together to access and

display data in a

readable format to a browser. It is a structure query language (SQL) server design for

processing complex queries. MySQL allows many different tables from a particular database to

be joined together for maximum speed and efficiency.

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 3.8INPUT AND OUTPUT DESIGN

Table 3.1: admin

S/N Field Name Data Type Size
1. Id int 11
2. Name varchar 200
3. Username varchar 200
4. Email varchar 200
5. Password varchar 200

Table 3.2: dish

S/N Field Name Data Type Size
6. Id int 11
7. category_id int 11
8. Dish varchar 200
9. dish_details varchar 200
10. Image varchar 200
11. Type varchar 20
12. Status int 11
13. added_on timestamp

Table 3.3: orders

S/N Field Name Data Type Size
14. Id int 11
15. user_id int 11
16. Name varchar 200
17. Email varchar 200
18. Mobile varchar 200

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19. Address varchar 200
20. total_price int 11
21. final_price int 11
22. Zipcode int 11
23. delivery_boy_id int 11
24. payment_status varchar 200
25. payment_type varchar 200
26. order_status int 11
27. canceled_by varchar 200
28. added_on timestamp

Table 3.4: dish

S/N Field Name Data Type Size
29. Id int 11
30. Name varchar 200
31. Email varchar 200
32. Password varchar 200
33. Status int 11
34. added_on timestamp

Table 3.5: wallet

S/N Field Name Data Type Size
35. Id int 11
36. user_id int 11
37. amt int 20
38. msg varchar 200
39. type varchar 20

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40. payment_id int 50
41. added_on timestamp

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 CHAPTER FOUR

4.0 SYSTEM DESIGN AND IMPLEMENTATION

4.1 SYSTEM DESIGN

System design is the process of defining the architecture, components, modules,

interfaces, and data for a system to satisfy specified requirements. Systems design could be

seen as the application of systems theory to product development. There is some overlap with

the disciplines of systems analysis, systems architecture and systems engineering. System

design provides the understandings and procedural details necessary for system

implementation, which is recommended in the system study.

The system is designed with several interaction cues on each web page that makes up the web

application (Fast Food Restaurant). These cues are well-defined such as to make several

functionalities that the application exposes to collect, process and output data. Access to these

functionalities is made possible by the well-designed user interface which embodies several

technologies to process data. The application is built in a modular form where these

functionalities are built into modules.

4.1.1 SUBSYSTEM DESIGN

4.1.1.1 CUSTOMERS SUBSYSTEM DESIGN [CLIENT SIDE]

Home page

checkout and
Shop cart payment Contact

Figure 4.1 Client side

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4.1.1.2 ADMINISTRATOR SUBSYSTEM DESIGN [ADMIN SIDE]

Dashboard

Home Admin users

Orders

Customers

Dish

Contact us
Fig. 4.2 Admin side

4.2 SYSTEM REQUIREMENT

Computer system is made up of units that are put together to work as one in order to achieve a

common goal. The requirements for the implementation of the new system are:

 The Hardware

 The Software

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A. Hardware Requirements

These are the physical component needed by the system to operate.

 500mb of Ram(Minimum)

 Keyboard

 Mouse

 Printer

 Intel Pentium

B. Software Requirements

 Processor speed- 1.30Hz and above

 Web browser

 Xampp control panel

 Operating system

4.3 TESTING

Testing is the process of executing a program or system with the intent of finding errors”.

Simply testing involves the processes of verifying and validating the program or application.

This is performed at the start of the system by the test team. It’s called black box testing. The

system is tested in a controlled environment. The purpose of system testing is to validate an

application’s accuracy and completeness in performing the function as designed. The system is

tested through the following testing approaches.

4.3.1 COMPONENT OF TESTING

4.3.1.1 Unit Testing

In this approach, each individual program modules of the system were tested separately.

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  Testing the registration/login page to allow login

 Testing the add food and the category.

 Testing each component on the admin site.

 Testing each component on the customer site.

4.3.1.2 Integration Testing

In this approach, the program modules of the system were integrated and tested as the

whole.

 The back button which leads you to the previously opened page,

 Checking whether the all buttons on the admin panel are working and displaying

options.

4.3.1.3 Regression Testing

This approach involved checking to see if the addition of one feature is negatively affecting

other features.

 Constantly inputting wrong data in login page causes the entire application to force

close.

4.4 SYSTEM IMPLEMENTATION

System implementation deals with the testing and debugging of the implemented design of the

software in process. Here, the choice of environment used is shown, the architecture used for

the implementation is explained and the software is tested at each level of construction to test

for efficiency and discover possible technical defects. The conversion of the software and

documentation is also done at this level.

The choice of programming language depends on the system to be developed. However, the

main aim of this project is to design and implement a web page for online food ordering, this

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focused the researcher on using HTML, CSS, PHP and MySQL as the standard programming

tools for implementing the system.

4.4.1 SYSTEM DESCRIPTION

This system was designed in such a way that one can have an overview of the products sold by

the Restaurant, get to know the different prices in which these products are sold to the public

etc. This system can be access by the customers and some staffs of the manager of the

Restaurant because some of the section requires a password to be entered.

4.4.2 THE USER INTERFACE DESIGN

This design is done using PHP scripting language with comprise many web pages. The index

page would comprise of welcome note (i.e. welcome environment), the available foods, the

payment form and some quick links as shown below.

Figure 4.3 Home page

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 Figure 4.4Shop page

Figure 4.5 Cart page

Figure 4.6 Checkout page

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 Figure 4.7 About page

Figure 4.8 Admin Section

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 CHAPTER FIVE

SUMMARY, RECOMMENDTION AND CONCLUSION

5.1 SUMMARY

Chapter one briefly discussed on the history and development of Fast Food Restaurant, scope

and limitations, significance, definition of some terms that was used in the chapters, aims and

objectives and problems encountered with the manual system.

Chapter two discussed on many sections with the definition of Fast Food Restaurant, the

theoretical development of Restaurant ordering system, the comparison between the current

system and the proposed system, which this project is going to solve.

Chapter three discussed on the existing problem, proposed problem, functional requirement,

non-functional requirement, method of data collection, methodology, technical tools used.

Chapter four discussed on the design and implementation of the project. It provides an

overview of how the whole system was designed (both logically and physically) and

implemented. At the end it presented in a diagrammatic representation of the system

At the end of this project work, I was able to design software that can successfully handle Fast

Food Restaurant for Paramount cuisine services.

The aim of this research project is to develop a system that enables customers to order the food

online from the restaurant and also enables the administrators to manage other operations going

on in the restaurant. To achieve that, certain activities such as analysis, design, implementation,

and testing were carried out, which lead to the formation of a new system.Fast Food Restaurant

was developed after reviewing and analyzing the existing manual system at the investigation

stage and control flow diagram to determine the requirements of the system. The design was

implemented using HTML, PHP and MYSQL, for the database files. The web site starts with

the home page, followed by login and user registration page and so on.

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5.2 CONCLUSION

In conclusion, the project’s goal was achieved, which was design and implemented. The

program was tested and it achieves the desired objectives. The application interface was made

user friendly in such a way that even a novice computer user will not have difficulty in using

the system.

However, a lot of challenges were faced during the process of implementing the system.

Designing a system that will handle interactive communication between the system users and

the system administrators is a time consuming and complex task. Also, while coding, an error

might occur, either syntax or logical, getting away with such errors is not an easy task. The

most challenging task is removing such errors, because a single error usually takes me an

averagely some hours or a day before I find a way of overcoming the error.

5.3 RECOMMENDATIONS

The system would not be able to send some notification about any report to customer and once

a customer’s order is placed, the order cannot be cancelled or edited. So as often happens,

some ideas and improvements still remain to be completed. The following are the possible

future work:

 Extend the system to allow cancellation of orders by the customers when needed.

 Send an order ready notification to customer.

 Add different payment option for the system like cash, PayPal and to allow save

payment details for future use.

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