Information System for Computerized Restaurant Management

• Title page
• Approval page
• Dedication
• Acknowledgement
• Table of Contents
• Abstract

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-Restaurant Management 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
• 3.3.2 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”

1.1 Introduction

Information System for Computerized Restaurant Management 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.

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

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.

In France, for example, some restaurants are called “bistros” to indicate a level of casualness or trendiness, though some “bistros” are quite formal in the kind of food they serve and clientele they attract. Others are called “brasseries,” a term which indicates hours of service. “Brasseries” may serve food round the clock, whereas “restaurants” usually only serve at set intervals during the day.

In Sweden, restaurants of many kinds are called “restauranger,” but restaurants attached to bars or cafes are sometimes called “kök,” literally “kitchens,” and sometimes a bar-restaurant combination is called a “krog,” in English a “tavern.”

In Dishing It Out: In Search of the Restaurant Experience, Robert (2002) argues that all restaurants can be categorized according a set of social parameters defined as polar opposites: high or low, cheap or dear, familiar or exotic, formal or informal, and so forth. Any restaurant will be relatively high or low in style and price, familiar or exotic in the cuisine it offers to different kinds of customers, and so on.

Context is as important as the style and form: a taqueria is a more than familiar site in Guadalajara, Mexico, but it would be exotic in Albania. A Chris restaurant in North America may seem somewhat strange to a first time visitor from India; but many Americans are familiar with it as a large restaurant chain, albeit one that features high prices and a formal atmosphere.

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.

This research work is based on providing adequate information about restaurant. At the end of this project, the research work, the software will be able to provide precise and concise restaurant information from daily records from the database.

1.3 Statement of the Problems

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

Besides, 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.

Compile data about sales and employee hours to determine a profitable ratio of employee hours to sales totals. Restaurant personnel training systems are also vital to success, ensuring that employees know company protocol and systems, and are capable of delivering a high quality product. Write a comprehensive employee manual detailing information that each member of your staff should know.

Besides, customers are not able to ask about quality of food or ask for any specialized diet foods. It is more difficult to ask for gluten free or allergy free foods with computerized ordering. Also, it is more possible for a customer to place an order, but never pick up the order which can lead to waste of food and possibly a loss of profits.

1.4 Aim and Objectives of the Study

The aim of the study is to design and implement a computerized restaurant management information system. In achieving this aim, the following objectives were laid out as follows:

1. To determine how computerized management information system has facilitated increase productivity, decrease paperwork, and ability to analyze trouble spots.
2. To determine how the system will increase the level of services quality and customer satisfaction.
3. To determine how the system will help the restaurants to have the ability to build competitive and strategic advantages by better understanding the needs and wants of the guests, hence building repeat business.
4. To determine how the system can lead organization towards better decision making and building a competitive advantage over its competitors.
5. To determine how computerized management information system will improve the operating efficiencies, provide restaurant and support center management with timely access to financial and operating data and reduce administrative time and expense.

1.5 Significance of Study

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

Besides, this study is significance because its conclusions would be useful to:

1. Human Resources Managers in the hotel and restaurants business
2. The Federal, State and Local Government
3. Scholars in the field of hotel and restaurant management
4. Management of Jeveniks Restaurant Ltd Enugu

1.6 Scope of the Study

This project work is narrowed to Jeveniks Restaurant Ltd Enugu. 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. Establishment Policies: Establishment policies posed a serious limitation as most staffs are not ready to release information needed for this project work. There were lots of information needed from the staffs of this institution to enhance the study which took them time to release or they did not release at all for security purposes, hence the scope was reduced.
3. Research material: availability of research material is a major setback to the scope of the study.
4. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
5. 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.

Public Sector: The industries and services that are owned and run by the government.

Private Sector: The industries and services that are owned and run by private companies and not by the state or government.

Performance: The amount of useful work accomplished by a computer system compared to the time and resources used or when more work is accomplished in shorter time.

Processing: Is the series of things that need to be done in achieving a particular result.

Resource: a stock or supply of money, materials, staff, and other assets that can be drawn on by a person or organization in order to function effectively.

Storage: IT means a space where things or object are been kept

System: A system is a regularly interacting or interdependent group of items forming a unified.

Websites: Is the collection of related WebPages linked together as to create a web presence for an entity be it an individual, organization or government body

Web browser: The program that serves as your frontend to the worldwide web on the internet.

Apache: The PHP translation engine. The Apache HTTP Server, commonly referred to as Apache, is a web server application notable for playing a key role in the initial growth of the World Wide Web.

PHP: Hypertext Processor; A server-side scripting language, used for web designing and web programming. PHP is a server-side scripting language designed for web development but also used as a general-purpose programming language.

HTML: Hypertext Markup Language used for content presentation.

JavaScript: JavaScript (JS) is an interpreted computer programming language. As part of web browsers, implementations allow client-side scripts to interact with the user, control the browser, communicate asynchronously, and alter the document content that is displayed.

Ajax: Ajax an acronym for Asynchronous JavaScript and XML is a group of interrelated web development techniques used on the client-side to create asynchronousweb applications.

MySQL: MySQL officially, but also called "My Sequel" is (as of July 2013) the world's second most widely used open-source relational database management system (RDBMS).

Localhost: In computer networking, localhost means this computer. It is a hostname that the computer's software and users may employ to access the computer's own network services via its loopback network interface.

XAMPP: XAMPP is a free and open source cross-platform web server solution stack package, consisting mainly of the Apache HTTP Server, MySQL database, and interpreters for scripts written in the PHP and Perl programming languages.

SQL: Structured Query Language is a special-purpose programming language designed for managing data held in a relational database management system (RDBMS).

CSS: Cascading Style Sheets (CSS) is a style sheet language used for describing the look and formatting of a document written in a markup language.

Account Details - For USSD / POS Transfer

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

Proposal Writing Format under Computer Engineering

Information System for Computerized Restaurant Management is a proposal topic for final year research work, which comprises the major and elective project proposal writing sections for Information System for Computerized Restaurant Management 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

• Relevant Research Questions

• Relevant Research Hypotheses