This project’s goal is to provide an overview of a computer-based restaurant management information system. It is the outcome of a problem with the existing system, which entails the use of a manual approach for storing data in the system. So, among the various issues with the current system, staff spend far too much time chasing down mistakes rather than tending to clients, sales go unrecorded, inventory doesn’t match your tallies, and so on. Restaurant employees use a computerized management information system database information system to collect, process, and store data for future use. Visual basic was used to develop the system, while Microsoft Office was used as the database system.



Computerised restaurant management information 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.


Based on menu style, preparation methods, and pricing, various varieties of fit under numerous industry divisions. In addition, the manner in which the food is served to the diner influences the classification.
Historically, a restaurant just meant a place with tables where people might sit and consume their meals, which were usually served by a waiter. Following the rise of fast food and restaurants, the term “sit-down restaurant” was coined as a retronym for the older “standard” restaurant. The term “sit-down restaurant” usually refers to a casual dining establishment with Table service, as opposed to a “diner” where food is ordered at a counter. In North America, sit-down restaurants are frequently classified as “family-style” or “”. Some restaurants in France are referred to as “bistros” to imply their casualness or trendiness, however some “bistros” are highly formal in terms of the food they serve and the clientele they attract. Others are referred to as “brasseries,” a name that refers to the hours of operation. “Brasseries” may serve food 24 hours a day, although “restaurants” often only serve at specific times throughout the day.
Restaurants of all kinds are called “restauranger” in Sweden, but restaurants attached to bars or cafes are sometimes called “kök,” which means “kitchen,” and a bar-restaurant combination is sometimes called a “krog,” which means “tavern” in English.
Robert (2002) proposes in Dishing It Out: In Search of the Restaurant Experience that all restaurants can be classified according to a set of social factors stated as


The profit and loss of any business depends on detailed information on sales and services made to aid in decision making and implementation; if accountability is not checked, the business is doomed to fail. As a result, in any retail or hospitality business, there is a need for a system that provides feedback to management to aid decision making; this is where computerized management information comes in.
Furthermore, staffing a restaurant might be difficult due to the fact that food demand is likely to fluctuate rapidly, often due to circumstances that are difficult to track.

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