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:
- 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
- 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:
- List various meals, both European and African dishes.
- Safeguard data and information in the system.
- Avoid the omission of cooking ingredients.
- Keep accurate record of every meal.
- Allocate a specific time to a certain meal
- 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:
- 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.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- 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.
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