Design And Implementation Of A Computerized Restaurant Management Information System

Design And Implementation Of A Computerized Restaurant Management Information System

Abstract

This design work is primarily designed to give an sapience to computer grounded eatery operation information system. It’s as a result of problem associated with the being system which involves the use of homemade system in keeping information in the system. So among the multitudinous problems associated with the being system are; staff are spending far too important time chasing miscalculations rather of tending to guests, deals going unlisted, force does n’t match your censuses and other. Motorized operation information system database information system used by eatery labor force to collect data, process it and also store it for unborn use. Experimenter used visual introductory in designing the system and Microsoft office as the database system.

TABLE OF CONTENT

Title runner

blessing

instrument

fidelity

Acknowledgment

Table Of Content

Abstract

CHAPTER ONE

preface

Background Of The Study

Statement Of The Problems

objects Of The Study

Significance Of The Study

compass Of The Study

Limitations Of The Study

Assumption Of The Study

CHAPTER TWO

LITERATURE REVIEW

Technology’s Effect On Restaurants Building A Strategic Competitive Advantage

The Strategic operation Process For Restaurant S

The Broad Environment For caffs

Technology’s Impact In The Restaurant And Hotel Industry

directorial Counteraccusations In The Restaurant Industry

An Overview Of Different Types Of caffs

Different Types Of Restaurant generalities

description Of Management Information Systems

operation Information Systems In caffs

operation Information Systems And Restaurant Reporting conformation Systems In caffs

Online Food Ordering

Multi-Restaurant operation System result

Overview Of The design/ Business Model

Restaurant Booking System

operation Information System And The Computer

CHAPTER THREE

exploration METHODOLOGY AND ANALYSIS OF THE Being SYSTEM

exploration Review

Methodology

The objects Of The Being System

Affair Analysis

Input Analysis

Processing

Problems Of The Being System

defense Of The New System

Advantages Of The Proposed System

CHAPTER FOUR

DESIGN, TESTING AND perpetration OF THE NEW SYSTEM

Design norms

Affair Specification And Design

inputspecification

train Design

Procedure Chart

System Flowchart

System Conditions

perpetration Of The New System

Program Flowchart

Main Menu Design Flowchart

Attestation

Program Attestation

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

Summary

Conclusion

Recommendations

References

Excursus

Chapter One

Preface

Computerised eatery operation information system is database program that keeps record of all sale carried out in the eatery on diurnal bases. The system helps the eatery operation to keep acceptable record of all deals carried out and does that will still be carried out by the eatery and maintain the database of the eatery.

Background Of The Study

colorful types of fall into several assiduity groups grounded upon menu style, medication styles and pricing. also, how the food is served to the client helps to determine the bracket.

Historically, eatery appertained only to places that handed tables where one sat down to eat the mess, generally served by a Waiter. Following the rise of Fast food and caffs , a Retronym for the aged” standard” eatery was created, sit- down eatery. utmost generally,” sit- down eatery” refers to a casual dining eatery with Table service, rather than a or a” restaurant”, where one orders food at a Countertop. Sit- down caffs are frequently farther distributed, in North America, as” family- style” or””.

In, the term eatery nearly always means an eating establishment with table service, so the” sit- down” qualification isn’t generally necessary. Fast food and takeaway( take- out) outlets with counter service aren’t typically appertained to as caffs . Outside of North- America, the terms gormandize casual dining caffs , family style, and casual dining aren’t used and distinctions among different kinds of caffs is frequently not the same.

In France, for illustration, some caffs are called” cafés ” to indicate a position of indifference or voguishness, though some” cafés ” are relatively 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 timepiece, whereas” caffs ” generally only serve at set intervals during the day.

In Sweden, caffs of numerous kinds are called” restauranger,” but caffs attached to bars or cafes are occasionally called” kök,” literally” kitchens,” and occasionally a bar- eatery combination is called a” krog,” in English a” tavern.”

In tattling It Out In Hunt of the Restaurant Experience, Robert( 2002) argues that all caffs can be distributed according a set of social parameters defined as polar contraries high or low, cheap or dear, familiar or fantastic , formal or informal, and so forth. Any eatery will be fairly high or low in style and price, familiar or fantastic in the cookery it offers to different kinds of guests, and so on.

environment is as important as the style and form a taqueria is a further than familiar point in Guadalajara, Mexico, but it would be fantastic in Albania. A Chris eatery in North America may feel kindly strange to a first time caller from India; but numerous Americans are familiar with it as a large eatery chain, albeit one that features high prices and a formal atmosphere.

Statement Of The Problems

Deals and services are the abecedarian tools in any business association the profit and loose of any business depends on detailed information on deals and services made to prop in decision timber and perpetration, if responsibility isn’t checked, also the business is sure to collapse, as a result in a any retail and hospitality business there’s a need for a system that gives feedback to the operation to prop decision timber, this is where motorized operation information system comes handy

either, staffing a eatery can be tricky because demand for food will probably change dramatically, frequently due to variables that you can not track. Identify any variables you do observe that influence business in your eatery, similar as rainfall and day of the week. make a daily schedule to staff your eatery in agreement with these variables, similar as scheduling fresh staff on Saturday night if that’s your busiest shift.

collect data about deals and hand hours to determine a profitable rate of hand hours to deals summations. Restaurant labor force training systems are also vital to success, icing that workers know company protocol and systems, and are able of delivering a high quality product. Write a comprehensive hand primer detailing information that each member of your staff should know.

Besides, guests aren’t suitable to ask about quality of food or ask for any technical diet foods. It’s more delicate to ask for gluten free or mislike free foods with motorized ordering. Also, it’s further possible for a client to place an order, but noway pick up the order which can lead to waste of food and conceivably a loss of gains.

Objects Of The Study

The main objects of the study are the Design, Attestation and perpetration of a Motorized Restaurant Management Information System. While the attachment objects are To determine how motorized operation information system has eased increase productivity, drop paperwork, and capability to dissect trouble spots. To determine how the system will increase the position of services quality and

client satisfaction To determine how the system will help the caffs to have the capability to make competitive and strategic advantages by better understanding the requirements and wants of the guests, hence erecting reprise business. To determine how the system can lead association towards better decision timber and erecting a competitive advantage over its challengers. To determine how motorized operation information system will ameliorate the operating edge, give eatery and support center operation with timely access to fiscal and operating data and reduce executive time and expenditure

Significance Of The Study

The study is primarily aimed at adding effectiveness in operation, reducing time and running cost, monitoring and the recording of the conditioning and total administration in Jeveniks Restaurant Ltd Enugu by introducing a motorized Restaurant Management information System.

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

. Human coffers directors in the hostel and caffs business

2. The Federal, State and Original Government

. Scholars in the field of hostel and eatery operation

4. operation of Jeveniks Restaurant Ltd Enugu

Compass Of The Study

This design work is narrowed to Jeveniks Restaurant Ltd Enugu. It deals with the Design, Attestation and perpetration of a computerised operation Information System. The program will concentrate on keeping records of the total operation conditioning.

Limitations Of The Study

utmost constraint endured during the course of writing this design is that of detailed information about their major operations, the labor force director was a little politic in answering my questions in order to reveal information that may grave the company’s image, though that didn’t stop me from writing and probing for detailed information.

Due to time constraint, finance and confidentiality of information, program developed covers all aspect of employment, client satisfaction, services to guests, recording conditioning, buying and dealing of food. What ever is left out is as a result of the stated limitations.

Supposition Of The Study

During the process of data collection, information relating to automated eatery operation information system was attained from Jeveniks Restaurant Ltd Enugu. The information was collected from the admin staff during the course of my artificial attachment. Hence, it’s assumed that all the data collected are correct and contains no false information.