📚 Departmental Project and Seminar Proposal Topics with Materials
Agricultural Engineering (AE)
Business Administration and Management (BAM)
Business Education
Civil Engineering
Computer Engineering
Computer Science (CS)
Cooperative Economics and Management (CEM)
Curriculum Studies
Education
English Education
English Language
Food Science and Technology (FT)
Guidance and Counselling
Human Resource Management (HRM)
Library and Information Science (LIS)
Linguistics and Communication
Maritime and Transport
Marketing (MKT)
Mass Communication (MC)
Midwifery
Pharmaceutical Technology / Science
Political Science
📚 Departmental Project and Seminar Proposal Topics with Materials
Public Administration (PA)
Public Health
Quantity Surveying (QS)
Science Education
Science Laboratory Technology (SLT)
Surveying and Geoinformatics
Transport Management Technology
Urban and Regional Planning (URP)
Entrepreneurial Skills
👗 Ankara Craft
📿 Bead Making
🎂 Cake Making
📹 CCTV Installation
🧀 Chin-Chin Making
🛫 China Goods Importation
🍩 Doughnut Making
🎋 Hair Braiding Tutorial
🍪 How to Make Eggrolls
🥜 How to Make Peanuts
🎀 How to tie Gele
👄 Make-Up Guide
🥠 Meat-Pie Making
🎨 Paint Making
🕸 Pom-Pom Rug Making
🍵 Soap Making
💼 More Entrepreneurial Skill


R Unknown
Chat
Compose Post Website URL Search Ad. Post Advert
Anonymous
Design and Implementation of a Food Menu Directorate System
S

Software Implementation of a Food Menu Directorate System

C.S. Project Software
Reference ID: SD-4953-CS

Software Implementation under Computer Science (CS)

Software Implementation of a Food Menu Directorate System can be acquired by Contacting or Whatsapping Sparklyn Services Software Programmer with the number displayed below 👇

DEDICATION

This research work titled "Design and Implementation of a Food Menu Directorate System" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.



i

ACKNOWLEDGEMENT

I owe my indebtedness to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Computer Science (CS), Book Authors and Profound Scholars of existing/related research work for your moral support that facilitated the successful completion of my (Tertiary Institution level). I am grateful to God Almighty and my parent for their financial support in my career. I really appreciate you all for everything, Thank you very much.



ii


Design and Implementation of a Food Menu Directorate System

TABLE OF CONTENTS

Preliminary Pages

CHAPTER ONE

INTRODUCTION

  • 1.1 Introduction
  • 1.2 Background of Study
  • 1.3 Statement of the Problems
  • 1.4 Aim and Objectives of the Study
  • 1.5 Significance of Study
  • 1.6 Scope of the Study
  • 1.7 Limitations of the Study
  • 1.8 Definition of Terms

CHAPTER TWO

LITERATURE REVIEW

  • 2.1 Introduction
  • 2.2 An Overview of Different Types of Restaurants
  • 2.3 Technology’s Effect on Restaurants: Building a Strategic Competitive Advantage
  • 2.4 The Strategic Management Process for Restaurants
  • 2.5 The Broad Environment for Restaurants
  • 2.6 Technology’s Impact in the Restaurant and Hotel Industry
  • 2.7 Managerial Implications in the Restaurant Industry
  • 2.8 Different Types of Restaurant Concepts
  • 2.9 Definition of Management Information Systems
  • 2.10 Management Information Systems in Restaurants
  • 2.10.1 Management Information Systems and Restaurant Reporting
  • 2.11 Online Food Ordering
  • 2.11.1 Advantages for Online Ordering
  • 2.11.2 Disadvantage for Online Ordering
  • 2.11.3 Online Ordering with Phone Apps
  • 2.12 Multi-Food Menu Directorate System Solution
  • 2.13 Restaurant Booking Systems
  • 2.14 Management information System and the Computer

CHAPTER THREE

SYSTEM ANALYSIS AND DESIGN

  • 3.1 Methodology Adopted
  • 3.1.1 Problem Identification Using SSADM
  • 3.2 Analysis of the Existing System
  • 3.2.1 Dataflow of the Existing System
  • 3.2.2 Disadvantages Of The Existing System
  • 3.2.3 Weakness of the existing System
  • 3.3 Analysis of the Proposed System
  • 3.3.1 Data Flow Diagram of the Proposed System
  • 3.3.2 Advantages of the Proposed System
  • 3.3.3 Justification of the Proposed System
  • 3.4 Functional Requirements
  • 3.4.1 Use Case Diagram Of The Admin / User Privileges
  • 3.5 Data Requirements
  • 3.6 High Level Model of the Proposed System

CHAPTER FOUR

SYSTEM DESIGN AND IMPLEMENTATION

  • 4.1 Objectives of the Design
  • 4.2 Cohesion and Decomposition High level Model
  • 4.3 Control Center / Overall Dataflow Diagram
  • 4.3.1 Proposed System Operation Flowchart
  • 4.4 System Specification and Design
  • 4.4.1 Input and Output Specification
  • 4.4.2 Database Specification and Design
  • 4.4.3 Data Dictionary
  • 4.5 Choice and Justification of Programming Language
  • 4.6 Program Documentation
  • 4.7 Implementation Techniques
  • 4.8 Programming Module Specification
  • 4.8.1 Installation
  • 4.9 Computer Hardware Minimum Requirement
  • 4.10 Software Requirement
  • 4.11 Personnel / User Training

CHAPTER FIVE

SUMMARY, CONCLUSION, AND RECOMMENDATION

  • 5.1 Introduction
  • 5.2 Summary
  • 5.3 Conclusion
  • 5.4 Recommendation

REFERENCES

APPENDIX A - “SOURCE CODE”

APPENDIX B - “OBJECT PROGRAM”




iii

ABSTRACT

Food Menu Directorate System is database program that keeps record of food delicacies available in a restaurant and also stores transaction carried out in the restaurant on daily basis. The aim of the study is to design and implement a Computerized Food Menu Directorate System. In achieving this aim, the following objectives were laid out to design and develop an application system that will: determine how computerized management information system has facilitated increase productivity, decrease paperwork, and ability to analyze trouble spots, determine how the system will increase the level of services quality and customer satisfaction, and ensure ICT assisted menu directorate system, whereby someone could be able to choose a meal, get the list of ingredients to cook the meal and follow a step by step help in order to cook the meal. The motivation that prompt embarking on the research work is that, Cooking a delicious food is a tedious and complex task, the combinations of ingredients of several tastes, weight, and forms is usually a herculean task for various Chefs. The methodology adopted in this study is the object oriented analysis and design methodology (OOADM) which is a technical approach for analyzing and designing an application or system by applying object throughout the software development process. The programming language used is HTML, CSS, JAVASCRIPT, PHP, SQL and JQUERY. The reason why web programming languages was used is because, it is platform independent and it is a web based application. This study is significance because its conclusions would be useful to: Human Resources Managers in the hotel and restaurants business, the Federal, State and Local Government, scholars in the field of hotel and restaurant management, and Management of Jeveniks Restaurant Ltd Enugu. The expected result is a Food Menu Directorate System that will focus on food delicacy display, food ordering, food menu, and payment on food delivery.





iv


Design and Implementation of a Food Menu Directorate System

CHAPTER ONE

1.1 Introduction

Food Menu Directorate System is database program that keeps record of food delicacies available in a restaurant and also stores transaction carried out in the restaurant on daily basis. Information and Communication Technology (ICT) is a term used to describe technologies in manipulating and communicating information. As telecommunication systems have evolved, they have increasingly used computing technology in switching nodes and then in non-switching nodes supporting services. With mobile telecommunications, the amount of information processing required to manage mobility and services has increased enormously and this has resulted in a tremendous increase in computer communications within the telecommunications environment.

As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitation of the study and Definition of technical terms.

1.2 Background of Study

ICT capabilities vary widely. In developed countries, they are widespread and sophisticated, while in developing countries, they may be less available and offer less capacity. Developing countries are catching up quickly by leapfrogging older generations of technology as well as creating solutions that suit the needs of their user communities. In some cases, the lack of a legacy infrastructure makes rapid modernization easier.

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

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

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

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

1.3 Statement of the Problems

Cooking a delicious food is a tedious and complex task, the combinations of ingredients of several tastes, weight, and forms is usually a herculean task for various Chefs. One of the major problems of this study is to tackle the problems of selecting a choice of what to cook, also the problem of arranging a complete set of ingredients for cooking a specific meal without forgetting any one of the ingredients, and also to teach how to cook a specific meal in a step by step manner within a specific time and with little or no stress.

1.4 Aim and Objectives of the Study

The aim of the study is to design and implement a Computerized Food Menu Directorate System. In achieving this aim, the following objectives were laid out as follows to design and develop an application system that will:

  1. Determine how computerized management information system has facilitated increase productivity, decrease paperwork, and ability to analyze trouble spots.
  2. Determine how the system will increase the level of services quality and customer satisfaction
  3. Ensure ICT assisted menu directorate system, whereby someone could be able to choose a meal, get the list of ingredients to cook the meal and follow a step by step help in order to cook the meal.

1.5 Significance of Study

The study will be relevant in view of the rapid development of computer technology in virtually all fields of operation and its use in relation to information management; it has become important to look into the development of a menu directory for cooking various meals:

  1. List various meals, both European and African dishes.
  2. Safeguard data and information in the system.
  3. Avoid the omission of cooking ingredients.
  4. Keep accurate record of every meal.
  5. Allocate a specific time to a certain meal
  6. Provide a food time table.

1.6 Scope of the Study

The study focuses on the Design and Implementation of Computerized Food Menu Directorate System using Jeveniks Restaurant Ltd Enugu as a case study. It deals with the Design, Documentation and Implementation of a computerized Management Information System. The program will concentrate on Food Ordering, Food Menu and Payment on Delivery.

1.7 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

  1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
  2. Research material: availability of research material is a major setback to the scope of the study.
  3. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
  4. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).

1.8 Definition of Terms

Computer: A computer is an electronic machine that is capable of solving problems by accepting data, performing prescribed operation on the data accepting and supply the result of those operations.

Data: They are values, numbers, quantities or instruction by the computer user. Data are raw facts or figure that are not yet processed.

Database: a structured set of data held in a computer, especially one that is accessible in various ways.

Employment: the state of having paid work.

Employee: a person employed for wages or salary, especially at non-executive level.

Information: It is the result of processing data

Performance Appraisal: PA is the activity, which enables systematic identification of job-related strengths and weaknesses among individual employees and between employee groups.

Personnel: It is a department in a firm, which deals with employees.

Management: It is the co-ordination of all the resources of an organization through the process of planning, organization, directing and controlling in order to attain organizational objectives.

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Complete Material Chapters of Design and Implementation of a Food Menu Directorate System

Order Complete Material with Preferred Acquisition Method

Design and Implementation of a Food Menu Directorate System Complete Material can be acquired by placing an order for the material which will be sent in Microsoft Word (MS-Word) Format and the cost of acquisition is ₦3,000.

For Mobile Money (MoMo) and Researchers Outside Nigeria, Kindly Request Complete Material via WhatsApp.


METHOD #1

Request Complete Material

Complete Material Chapters of Design and Implementation of a Food Menu Directorate SystemClick here to request the Complete Material via WhatsApp including;
  • Preliminary Pages, Chapter 1-5, References, and Appendix.


METHOD #2

Account Details - For USSD / POS Transfer

Details


Account Name: Sparklyn Services
Account No: 1222599051
Account Type: Current
Bank Name: Zenith Bank PLC

After transaction, kindly inform Us with the contact details above.


METHOD #3

Sparklyn Services, duly registered with the Corporate Affairs Commission (CAC) under the Federal Law with RC: 2994849 operates on Secure Sockets Layer (SSL), therefore all transactions on this site is secured and safe!

Order Complete Material with Card
Full Name
Phone Number
Email Address
Research Topic

Secured by Paystack

Disclaimer for Computer Science (CS) Research Material

The displayed research work titled "Design and Implementation of a Food Menu Directorate System" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as Sparklyn Services (sparklyn.com.ng) will not be liable for any who copied the material.
By ordering the complete research guideline, it signifies that you've accepted our terms of service.

Proposal Writing Format for Computer Science (CS) Research Work

Final year research work is all about finding real life problem and proffering solution that will partially or totally eliminate the existing system bottlenecks. The following are the major and elective project proposal writing sections for "Design and implementation of a food menu directorate system" research work;

Major Sections
  • Motivation for Embarking on the Project

  • Brief Background of Study

  • Statement of Problems

  • Aim of the Study

  • Specific Objectives of the Study

  • Significance of the Study (Who benefits from the project and how?)

Elective Sections
  • Methodology and Reason for Using It (such as; models, SSADM, or OOADM)

  • Tools (programming languages and software used)



Didn't find your Preferred Topic? Perform an Instant Topic Search

Your preferred topic wasn't listed? Click here to view more Computer Science proposal topics

Proposal Writing Format for Computer Science Research Work


Design and Implementation of a Food Menu Directorate System is a proposal topic for final year research work, which comprises the major and elective project proposal writing sections for Design and Implementation of a Food Menu Directorate System research work.

Major Sections
  • Motivation for Embarking on the Project

  • Brief Background of Study

  • Statement of Problems

  • Aim of the Study

  • Specific Objectives of the Study

  • Significance of the Study (Who benefits from the project and how?)

Elective Sections
  • Methodology and Reason for Using It (such as; models, SSADM, or OOADM)

  • Tools (programming languages and software used)


Defense Procedure for Computer Science Researchers


Know your Project / Seminar Work (Design and Implementation of a Food Menu Directorate System): Here are the key point to study if your work is cumbersome or not.

  • Abstract

CHAPTER ONE

  • Motivation / Statement of Problems
  • Aims & Objective of Study
  • Scope of Study
  • Significance of Study

CHAPTER TWO

  • State two or more citation from your review of related literature.

CHAPTER THREE

  • Know the methodologies, tools and techniques used.

CHAPTER FOUR

  • Justification of your work and things to adhered to before using the system or research work.

CHAPTER FIVE

  • Conclusion and Recommendation

Dress Code: Your dress code should be cooperate wear for example; putting on suit and tie during project defense gives you an automatic mark without a word.

External Examiner / Supervisor Questioning & Student Answering: Questions will come from the research work, any difficult or unknown question, kindly say "Sorry Sir/Madam, the question is not within my scope of study".


Summary Headlines for Design and Implementation of a Food Menu Directorate System




    NEED HELP? CALL US 24/7:
    +234 803 051 1988