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Computerized Food Menu Directorate System

Computerized Food Menu Directorate System

Project / Seminar Material
Reference ID: PS-5475-TM

DEDICATION

This research material titled “Computerized Food Menu Directorate System” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks 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 or related project material on “Computerized Food Menu Directorate System” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.


Computerized 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”

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.


Computerized 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, Limitations 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 …

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