User Guide before placing order for complete project topics and materials:

It is important that the researcher knows exactly what he is go to do so that I could be done effectively.Make sure you update any research work you purchased on our website. Do not copy word for word. Using our research is legal. Our aim is to provide project topics and materials for easy access to information and to reduce stress of moving from one book stop or library to another in the name of sourcing for one research textbook or research materials. We do not encourage any form of plagiarism. Our aim is to generate research project ideas for students. The contents of the project material provide will help students to generate new ideals. Every researcher must look around him in his immediate environment and beyond to improve the work. To order the below complete project materials, Make payment deposit or cash transfer into any of the following banks:

GTBANK

Account Name: Chi E-Concept Intl, Account Number: 0115939447

Other payment options

We accept cash deposit, cash transfer and Bitcoin.

Click on download to complete your order.Call or Whatsapp +23408063386834

CLICK HERE TO CHAT WITH OUR CUSTOMER SUPPORT TEAM ON WHATSAPP

DESIGN AND IMPLEMENTATION OF COMPUTER BASED RESTAURANT ORDER PROCESSING (CASE STUDY OF EMILY RESTAURANT)

 

ABSTRACT

This project deals “Restaurant Order Processing Management Information System” it deal with the system of all the management and information needs of the different section of a Restaurant.  Most time, the restaurant runs into problem of getting necessary information in the area of keeping good records of many things inside the restaurant and other section of the Restaurant like the accounts and security section. This study led to the development of “Restaurant MIS Pakage” which will help a long way in reducing the problem encountered by the entire management and staff of the restaurant. The important of the new system is also seen in the area where time is of  great importance.  This package will help immensely  in eliminating wasted   time   in the  operation of the Restaurant service thereby enhancing effective customer services. This study examines the marketing  determinants of  csutomers attitudes towards selecting a restaurant either for leisure or for  business.

 

ORGANISATION

This study has been organized in seven different chapters.

CHAPTER ONE:  Highlights, are the statement of the problem, background of the study, purpose of the study, its aims and objectives, scope or delimitations, limitation or constraints, assumptions.  And definition of terms.

CHAPTER TWO: This chapter detailed fully the literature review of this project it givesadequate information on Restaurant and it’s activiteis.

CHAPTER THREE:  In this chapter you have the  description and anlysis of the existing system.  The fact finding methods used, organizational structure, objectives of the existing system, input- process-output analysis, information flow diagram. Problems of the existing system and justification for the new system.

CHAPTER FOUR:  This chatper deals on the  design of the new system.  It consists ofoutput/input specification, file Design, Procedure chart, system Flowchart and system requirements (Hardware, software, operational- Personal Requirements).

CHAPTER FIVE:  Describes the programming phase and objectives, what the new system must input so that  it can economically and retiably perform its designated tasks.

CHAPTER SIX:  Deals with documentation, it describes the overall achievement of the project and other things that how to be implemented in enhancing the growth of the new system.

CHAPTER SEVEN: It is on the recommendation made and conlusion of the work.  So it is assumed that the proposed system for the customer department of Emily Restaurant Enugu is implemented.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TABLE OF CONTENTS

CHAPTER ONE

1. INTRODUCTION

1.1   STATEMENT OF PROBLEM

1.2   AIMS AND OBJECTIVES

1.3   PURPOSE OF STUDY

1.4   SIGNIFICANCE OF THE STUDY

1.5   SCOPE /DELIMITATION

1.6   LIMITATIONS/CONSTRAINTS

1.7   ASSUMPTION OF STUDY

1.8   DEFINITION OF TERM

CHAPTER TWO

1. LITERATURE REVIEW

CHAPTER THREE

DESCRIPTION AND ANALYSIS OF THE EXISTING SYSTEM

1. FACT FINDING METHOD/METHODOLOGY
2. ORGANIZATIONAL STRUCTURE
3. OBJECTIVES OF THE EXISTING SYSTEM
4. INPUT, PROCESS, AND OUTPUT ANALYSIS
   1. INPUT ANALYSIS
   2. PROCESS ANALYSIS
   3. OUTPUT ANALYSIS
5. INFORMATION FLOW DIAGRAM
6.  PROBLEMS OF THE EXISTING SYSTEM
7. JUSTIFICATION FOR THE NEW SYSTEM

CHAPTER FOUR

4.0 DESIGN OF THE NEW SYSTEM

4.1   DESIGN STANDARD

4.2   OUTPUT SPECIFICATION AND DESIGN

4.3   INPUT SPECIFICATION AND DESIGN

4.3.1        FILE DESIGN

4.4   PROCEDURE CHART

4.5   SYSTEM FLOWCHART

4.6   SYSTEM REQUIREMTN

4.6.1  HARDWARE REQUIREMTNS

4.6.2  SOFTWARE REQUIREMENTS

4.6.3 OPERATIONAL REQUIREMETNS

4.6.4        PERSONNEL REQUIREMENTS

CHAPTER FIVE

1. IMPLEMENTATION

5.1   DESIGN STANDARD

5.2   PROGRAM DESIGN

5.2.1        PROGRAM FLOWCHART

5.2.2  PSEUDOCODE

5.3   CODING

5.4   TEST DATA/TEST RUN

5.5   USER TRAINING

5.6  CUTOVER PROCESS.

CHAPTER SIX

1. DOCUMENTATION

6.1   PROGRAM DOCUMENTATION

6.2   USER DOCUMENTATION

CHAPTER SEVEN

1. RECOMMENDATION, SUMMARY AND CONCLUSION

7.1   SUMMARY

7.3   CONCLUSION

        REFERENCES

        SOURCE LISTING

        LIST OF FIGURES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHAPTER ONE

1. INTRODUCTION

The Restaurant order processing system is the control center for the property and workers at supervising level.

Restaurant  manager are required to meet the challenges of day to day operation while practicising solid future planning and controlling skills.

The technologed advantages in today’s restaurant manager have at their disposal and the challenges of living, training, scheuling and empowering workers to achieve quality result.

The top quality Restaurant in Nigeria is owned by mostly the rich men in the country, other smaller Restaurants are owned by individuals who do not keep to the standard for Restaurant  operations.  Due to people behaviour restaurant are been faced with the problem of managing many items in the restaurant especially food items.  Many items in the restaurant  are ben stolen by workers of the restaurant without the  management knowing.  All these are possible because the  management do not keep good records of what come  and what goes out of the restaurant.

A  restaurant takes a basic drive – the simplest act eating and transforms it into a civilized ritual involving hospitality , imagination, satisfaction, graciousness, and warm  the (Gunasakeran, 1992) physiological and social needs are lsited in Maslow’s hierarchy of needs.  Hunger is a need that process physiological discomfit, which can be satisfied by eating.  Restaurant can satisfy this physiology need and can also satisfy a persons higher level needs.  Going to a restaurant is a social experience, an opportunity to meet old friends, amazed by eciting food presentations, and to even be entertained by a small musical assemble or a chief preparing  the meal at the table  in frony of the customers.

1.1   STATEMENT OF THE PROBLEM

The present system of restaurant order processing – management system in Nigeria has a lot of problem which are mentioned below.

1. There has  been cases of missing items and food stuff.  Due to lack of security in the restaurant and the poor filling system.
2. Customers complains because of the way staffs of the restaurant attends to tehir order.
3. Daily account are not well stated.

• ACCURACY:  In term of accuracy, the system is relatively slow and since it is dependent to human effort  so inevitable, It is prone to human errors and omission.  Examples the issuing of receipts, most of the time it is not accurate .  the bills prepared are sometime over charged or undercharge and this can be very embarrassing to both customer and the management.  The overcharging or underchanging could be due to the receptionist’s carelessness or the in-efficiency of the part of the account section.
• DOCUMENT INTEGRITY

This is viewed in the context of the safety, invalidity of the records in the document files used in the report generation.  In terms of safety, the nature of the  system (manual) makes it vulnerable to fire or accential destruction.  This makes the system unsafe as the time needed to replace lost data or files in enormously large.

• COST

This is the greatest problem of the Restaurant.  The Restaurant tends to vote a lot of money running   the  Restaurant manually.

 

 

• TIME

Going  by the project system of operation time is consumed in the hhandling of operation and management of information  in the Restaurant

These problem and many others not listed above  due limitation, form the basis of this write-up.

 

1. PURPOSE OF STUDY

This study is designed to help the restauurant to handle the flow and use of information in the restaurant operation effectively.  This study also tries to give an indept looking in the easiest and most effective way for the growth and development of Restaurant industry in the country.

Finally, the study  will help new investors in the Restaurant industry to make the right decision and steps needed to start up a restaurant.

The purpose of this study is to carry out a verifiable research on the need for and importance of an inforamtion system for sales cashbook  management system with a view to recommend the most efficient, effective and reliable system or tool to achieve the above objectives.

1. AIMS AND OBJECTIVE OF THE STUDY

The objectives of the study ae as follows:

1. To provide better service for the various customer  wither  permanent temporary or causal  customer that comes to eat in the Restaurant.
2. To produce a system where inforamtion and output report will be produced much faster, more accurately and more detailed to management and customer of Restaurant.
3. To keep records that are compact, integrated  and updated.
4. Increase service time and reduce  crowd in customer section of Emily Restaurant.
   1. SIGNIFICANE OF THE STUDY

The significance of this study is that it will provide the institute with an opportunity to introduce this new technology, which will also serve as the basis for future research into the topic.

 

1. SCOPE OF THE STUDY

This study is aimed at finding out how effective the computerization of a Restaurant order office management information system will improve the operation of the Restaurant system in small Restaurants.  However, out of the several departments that makes up the Restaurant.

Like every research projects, this project has its scope and limits within which a verificiable acceptable, efficient, effective, and reliable solution to the problem being investigated can be found.  Therefore, this research covered areas as identified and grouped into: 

• Data capturing
• Information Processing, and
• Reporting.

 

1. LIMITATION /CONSTRAINTS

• During the research process, some difficulties and limitations where encountered.  They include:

1. High proximity to resource areas from my home,
2. Limited time in the gathering of facts and findings
3. Inadequate funds
4. insufficient local literature and /or resources.

FORMATION:  For some secuirty reason, access to some vital information were derived by the management of the Emily Restaurant.

 

1. ASSUMPTION OF THE STUDY

Sequels to information, the following assumption wre made:

• Full automation will not lead to job losses
• Full automation will help minimze unnecessary expenses, and
• The personnel required to man the new system are – already being recruited.

And also, due to insufficient information, I  assumed the following:

• The records of ifnormation about the customer have not be computerized.
• The people that are going to use the software are computer literate.

 

1. DEFINITION OF TERMS

COMPUTER:  An electronic device that work under program

countered to perform all number  of  arithematic and logic/operational (Processing) in order to produce the desired result.

SYSTEM:    A system is a collection of units or sub-system that are

working together to achieve the desired objectives.

 

CUSTOMER:  They are those that patronize the  restaurant

constantly.

RECEIPTS:          This is a place of paper which contains the description

of expenditure and amount paid for a service by the guest and also include in the name and address of guest.

Automation:     This is the use of machine instead people to do a

job or industry process.

Get the complete project material now!