abc restaurant food ordering management system · 2018. 5. 18. · this project report entitled abc...

ABC RESTAURANT FOOD ORDERING

MANAGEMENT SYSTEM

NIK AHMAD RADHI BIN NIK IBRAHIM

(BTCL15041466)

BACHELOR OF COMPUTER SCIENCE

(INTERNET COMPUTING) WITH HONORS

UNIVERSITI SULTAN ZAINAL ABIDIN

2018

ABC RESTAURANT FOOD ORDERING

MANAGEMENT SYSTEM

NIK AHMAD RADHI BIN NIK IBRAHIM

(BTCL15041466)

Bachelor Of Computer Science (Internet Computing) With Honors

Universiti Sultan Zainal Abidin, Terengganu, Malaysia

MAY 2018

i

DECLARATION

I hereby declare that this report is based on my original work except for quotations and

citations, which have been duly acknowledged. I also declare that it has not been

previously or concurrently submitted for any other degree at Universiti Sultan Zainal

Abidin or other institutions.

_________________________________

Name: Nik Ahmad Radhi Bin Nik Ibrahim

Date: 19 May 2018

ii

CONFIRMATION

This project report entitled Abc Restaurant Food Ordering Management System

is prepared and presented by Nik Ahmad Radhi Bin Nik Ibrahim (matric number:

BTCL15041466) and has been found to be satisfactory in terms of scope, quality, and

presentation in fulfilment of part of that requirement in the Bachelor of computer

science (computing the internet) with honors at the University of Sultan Zainal Abidin.

Signature : …………………………………………

Supervisor : Dr Mokhairi Bin Makhtar

Date : …………………………………………

iii

DEDICATION

Alhamdulillah, all thanks to Allah s.w.t. with his bounty which provide good health

throughout this project. Thank you the support of friends, family members on the

impulse given during period to complete this project.

iv

ABSTRAK

Pada era globalisasi ini, pelbagai cara yang digunakan oleh kedai makan biasa

dan restoran besar untuk mengambil dan menguruskan pesanan dari pelanggan.

Antaranya ialah dengan menggunakan kaedah manual dan bersistem. Dianggarkan 70

peratus restoran besar di Malaysia masih menggunakan kaedah manual iaitu seperti

pelayan restoran mengambil pesanan pelanggan tanpa menggunakan sebarang medium

untuk rekod dan menggunakan kertas dan pen.

Di samping itu juga, rata-rata restoran menggunakan satu salinan sahaja iaitu

salinan pesanan pelanggan cuma di hantar kepada tukang masak di dapur sahaja, sebaik

sahaja proses untuk mengira bil, pelanggan diminta untuk mengingat kembali jenis

menu makanan yang telah di makannya.

Kebelakangan ini, beberapa restoran sahaja yang menggunakan kaedah

bersistem tetapi belum betul-betul lengkap. Dalam pada itu, kaedah bersistem ini masih

menggunakan kertas dan pen kemudian maklumat tersebut dimasukkan ke dalam sistem

untuk rekod data bil dan sebagainya. Dengan wujudnya kaedah sistem, proses pesanan

menjadi lebih sistematik dan cepat.

v

ABSTRACT

In the era of globalization, the various methods used by eateries and restaurants to

take orders from customers. Among them is by manual methods and systematic. It

is estimated that 70 per cent of the great restaurants in Malaysia are still using

manual methods, namely as the server to be considering ordering customers without

the use of any

Medium to record and use paper and pen.

In addition, the restaurants using only one copy which copies Messaging client

just sent to chef in the kitchen only, as soon as The process for calculating bills,

customers are asked to remember back type of menu foods has been hours.

Lately, some restaurants only systematic method. In the meantime, this

systematic method using paper and pen still further, the information is entered into

the system to record data bills and so on. With the existence of outsourcing, process

orders become more systematic and fast.

vi

CONTENTS

PAGE

DECLARATION i

CONFIRMATION ii

DEDICATION iii

ABSTRAK iv

ABSTRACT v

CONTENTS vi

LIST OF TABLES ix

LIST OF FIGURES x

LIST OF ABBREVIATIONS xi

CHAPTER I INTRODUCTION

1.1 Project Background 1-2

1.2 Problem statement 3

1.3 Objectives 4

1.4 Scopes 5

1.4.1 Admin 5

1.4.2 Cashier 5

1.4.3 Customer 5

1.5 Activities, Milestones 6

1.6 Limitation of Work 6

1.7 Expected Result 7

1.8 Conclusion 7

vii

CHAPTER II LITERATURE REVIEW

2.0 Introduction 8

2.1 Priority Scheduling 9

2.2 Existing System 10

2.2.1 Smart Mamak 10-12

2.2.2 Multi-Touchable E-Restaurant

Management System 13-14

2.3 Summary 14

CHAPTER III METHODOLOGY

3.0 Introduction 15

3.1 System Development Life Cycle (SDLC) 15

3.1.1 Research Analysis and Paradigm 15

3.1.2 System Development Methodology 16

3.1.3 Planning 16

3.1.4 Requirement Analysis Phase 17

3.1.5 Design Phase 17

3.2 Hardware and Software Requirements 18

3.2.1 Software Requirements 18

3.2.2 Hardware Requirements 19

3.3 System Design and Modelling System 19

3.3.1 Contextual Diagram 20

viii

3.3.2 Data Flow Diagram (DFD) level 0 21


3.3.3.1 Data Flow Diagram (DFD) level 1 23

3.3.4 Entity Relationship Diagram 24

3.4 System Design and Modelling 25

3.4.1 Graphical User Interface 25

3.4.2 Admin Page 25-26

3.4.3 Customer Page 27-30

3.4.4 Chef List Menu 31

3.4.5 Cashier Page 32-35

REFERENCES 36

ix

LIST OF TABLES

TABLE TITLE PAGE

2.5 Gantt Chart 6

3.2.1 List of Software Requirements 18

3.2.2 List of Hardware Requirements 19

x

LIST OF FIGURES

FIGURE TITLE PAGE

2.2.1 Smart Mamak 12

2.2.2 Multi-Touchable E-Restaurant

Management System 13

3.1.1 Iterative and incremental development 16

3.3.1 Context Diagram (Cd) 20



3.3.4 Entity Relationship Diagram 24

3.4.2.1 Admin Login Page 25

3.4.2.2 Admin Dashboard 26

3.4.3.1 Customer Page 27

3.4.3.2 Customer Login 28

3.4.3.3 Customer Dashboard 29

3.4.3.4 Customer Order 30

3.4.4 Chef List Menu 31

3.4.5.1 Cashier Login Page 32

3.4.5.2 Cashier Dashboard 33

3.4.5.3 Receipt for Customer 34

3.4.5.4 Update Status Cashier for Customer 35

xi

LISTOF ABBREVIATIONS / TERMS / SYMBOLS

CD Context Diagram

DFD Data Flow Diagram

ERD Entity Relationship Diagram

FYP Final Year Project

FCFS First Come First Serve

UniSZA Universiti Sultan Zainal Abidin

1

CHAPTER I

INTRODUCTION

1.1 Project Background

ABC restaurant food restaurant is a system facilitate restaurant affairs to order

meals or drinks and can be displayed the latest food and beverage menu is fast and easy.

Furthermore, it facilitates cashiers manage all daily and monthly data and reports

quickly and accurately. In addition, he also participates facilitates the server to send

information to the chef in the kitchen without having to move to the kitchen. If viewed

from another angle, this food order system can also improve the efficiency of the

restaurant and can reduce work manuals.

In the meantime, the main purpose emphasized in this system is to help order

food and maintain records in the proper care of the database. ABC food restaurant is a

system that can help order food and keep records in proper care and systematic.

Customer also can choose one or more items to place an order which will land

in the cart. Customer can review all the order details in the cart before checking out.

Lastly, customer gets order confirmation details. Once the order is placed is entered in

the database and retrieved in pretty much real time. This techniques can minimal delays

and confusion.

2

The system also facilitates restaurants to order food or drinks that can be displayed on

the latest food and beverage menu quickly and easily.

3

1.2 Problem statement

1. Customers will have to make long queues before placing their orders especially

during peak hours

2. Problem using manual system is high.

3. Waiters take a long time to drop to cashier and orders to kitchen.

4

1.3 Objectives

1. To design a system that will surely satisfied the customer.

2. To develop automate the ordering method using mobile and web based system.

3. To test the develop system.

4. To have systematic business system.

5

SCOPES

1.4.1 Admin

1. Managed user accounts in the system ( create, update, delete, retrieve )

2. Admin has access to add food menu.

3. Admin will update status food for customer.

4. Admin can generate restaurant report.

1.4.2 Cashier

1. Cashier can see the list of orders taken by the server.

2. Cashier will handle customer order.

3. Cashier will handle payment for customer.

1.4.3 Customer

1. Customer can request order.

2. Customer can view menu and list order.

3. Customer need to sign up before use the system.

4. Customer can view their status order food.

6

1.5 Activities & milestone

Table 1.5 : GANTT CHART

1.6 Limitation of work

1. Not suitable for online payment.

2. Not suitable for delivery.

3. System will not be operating without the internet connection.

7

1.7 Expected result

1. System will appear message successfully if updated and submit information

food into system.

2. Store data into database and open profit sales interface.

3. Have a calculation and generate bill.

4. The system is should accessible via computer, or smartphone browser as long

as the users has access to internet services.

1.8 Conclusion

This system implement with new technology hopefully can help order food

with more systematic. As a conclusion the system helps providing quality of

service and customer satisfaction and also reduce manual service

given by waiters to eliminating the human mistakes. Lastly, it will minimize

the number of employees at the back of the counter.

8

CHAPTER II

LITERATURE REVIEW

2.0 Introduction

Literature review is a study of content information that has been released

within a certain period of time. In addition, literature studies are also known as

summaries of existing sample sources and compare them to upgrading to newer

systems.

9

2.1 Priority scheduling

Priority scheduling is a method of scheduling processes based on priority. The

scheduler chooses the tasks to work as per the priority, which is different from other

types of scheduling.

Priority scheduling involves priority assignment to every process, and processes

with higher priorities are carried out first, are carried out on a first-come-first-served

(FCFS). This will help restaurant handle the order list more efficient and save more time

to serve the order.

10

2.2 Existing system

2.2.1 Smart Mamak

Clients can undoubtedly look at the menu of ANY mamak shop. With

only a couple of taps, clients can put in their requests.

The app basically serves as a self-service approach for customers to

check out the menu of any mamak stores listed in the app.

12

Figure 2.2.1: Smart Mamak

ADVANTAGE

1. Food ordering when in MAMAK

2. Group/split receipt

3. Navigation to MAMAK

SIMILARITY SYSTEM

1. Have to add to chart to add menu.

2. Should sign up before use the system.

13

2.2.2 Multi-Touchable E-Restaurant Management System

Electronic visual display that enabled users to control the operations as

simultaneously on the electronic visual display using multiple fingers. Order

will transmitted directly to the restaurant’s server in the real-time.

Figure 2.2.2 : Multi-Touchable E-Restaurant Management System

14

ADVANTAGES

1. This system reducing the waiting time.

2. To allow manager to easily create, update and manage the multi-touchable

dining.

3. Customer could make order on their table surface using finger.

SIMILARITY SYSTEM

1. A website for restaurant.

2. Build using php and html.

2.3 Summary

Based on the literature review, Abc Restaurant Food Ordering Management

System is develop to help customer in order menu with easy and quickly. Abc

Restaurant Food Ordering Management System is based on Web based System and

mobile application. Besides that, Abc Restaurant Food Ordering Management System

will update their status up to date by staff cashier. It is significant to use the Priority

Scheduling in this restaurant because it helps to serve the order menu in bulk rather than

serve it one by one. Lastly, it can save many times.

15

CHAPTER III

Methodology

3.0 Introduction

Methodology is defined as a particular procedures or set of procedures. While

software development methodology is mean a framework that is used to structure, plan

and control process of developing a system. In this chapter will explain the details

explanation of methodology that is being used to complete this project. The

methodology is being used to ensure that the project can fulfill the objective that has

been determined at an early phase. Besides, this methodology also important to make

sure that the system can be accomplished successfully. For the system development,

methodology being use is an incremental method.

3.1.1 Research Analysis and Paradigm

There are several methods available to run the project. The methodology that is

used in this project is the real Interactive and Incremental Life Cycle Model. It basically

delivers a series of releases call increments which progressively more functionality for

the user as each increment is delivered. The phases involves in interactive and

incremental model are: Initial Planning, Requirement Analysis, Design,

Implementation, Testing and Deployment. The basic idea behind this method were to

develop a system through repeated sequences called iterative and smaller portions at a

time called incremental. The iteration step begins with Initial planning phase as a base

version of the system. It very simple to understand and use.

16

Figure 3.1.1 Iterative and incremental development

This methodology works as guidance in developing the proposed system. It is

flexible and adaptable to changes.

3.1.2 System Development Methodology

The incremental build model is a method of development of software where the system

is designed, implemented and tested incrementally until the system is totally completed.

It involves both development and maintenance.

3.1.3 Planning

In this phase, the project title had been selected. The project title selected was ABC

restaurant food restaurant. The project modules need to plan according to the given

period to complete this system, starting with brainstorming ideas with the supervisor

and proposed the title of the project. An abstract which basically describe the project

17

module has also been done and attached. Besides, the Gantt chart also needed as a

reference for a project’s schedule.

3.1.4 Analysis Phase

Requirement analysis phase is to gathering the requirements. All the requirement that

had been collected in this system is being analyze and need to fully understood the

criteria that have been listed. This phase also include a researching phase where all the

questions and references are being collected in order to get the requirement needed for

this system.

3.1.5 Design Phase

In the design phase, identify the design of the system and developed prototype

based on the functionalities that will be build. The data or requirement obtained during

planning and analysis phase transformed into the design. Some diagrams are built such

as Framework to show the flow of the system, Context Diagram, Data Flow Diagram

(DFD) Level 0 and 1, Entity Relation Diagram (ERD) and Data Dictionary in this

chapter. These diagrams are designed as a guideline flow of the system and to help in a

developing system. The interface is also sketched. During this phase, the proposal of

the project created and presented to the panel.

18

3.2 Requirements Requirements

This section will show the list of all software and hardware that involve in

the development process. All these elements are important in the process of

development of this system. List of software and hardware are shown

below.

3.2.1 Software Requirements

List of Software Requirements

Software Description

Phpmyadmin(MySQL) System database application

xampp Create a local web server for

testing purposes.

-Microsoft Word 2013

-Microsoft Powerpoint 2013

- Microsoft visio 2013

Documentation

Presentation

Diagram

Table 3.2.1 List of Software Requirements

19

3.2.2 Hardware Requirements

List of Hardware Requirements

HARDWARE DESCRIPTION

Laptop Intel®Core™i5-3337U [email protected]

RAM: 4GB

OS:WINDOWS 10

Use to develop the application

Mobile phone Samsung Galaxy S4

Use to run the application

Printer To print the report

pen drive To back up project

GPS module Device used for collecting

coordinates

Table 3.2.2 List of Hardware Requirements

3.3 System Design and Modelling System

3.3.1 Contextual Diagram (CD)

mailto:[email protected]

20

Figure 3.3.1: Contextual Diagram (CD) for ABC restaurant food restaurant

Figure 3.3.1 above shows that Contextual Diagram (CD) for ABC restaurant

food restaurant data flow. There are four main users involve in this system which

Admin, Cashier, Customer, and Chef. There are 20 data flows involve in the interaction

between primal process and the users.

21

3.3.2 Data Flow Diagram (DFD) level 0

DATA FLOW DIAGRAM (DFD)

DFD ADMIN

Figure 3.3.2 : Data Flow Diagram (DFD) level 0

22

Figure 3.3.2 Data Flow Diagram (DFD) level 0 for ABC restaurant food

restaurant is represent graphical of flow of the data in the system. Figure 3.3.2 show the

four process on this system. This process let the admin can register staff, add category

menu, list menu, and generate report.

3.3.3 Data Flow Diagram (DFD) level 1

DFD CUSTOMER

23

Figure 3.3.3: Data Flow Diagram (DFD) level 1


restaurant is represent graphical of flow of the data in the system. Figure 3.3.3 show the

two process on this system. This process let the customer take order and view status

order from process list order.

3.3.3.1 Data Flow Diagram (DFD) level 1

DFD CASHIER

24

Figure 3.3.3.1 Data Flow Diagram (DFD) level 0 for ABC restaurant food

restaurant is represent graphical of flow of the data in the system. Figure 3.3.3.1 show

the four three on this system. Firstly, cashier will view menu inserted by admin. Then,

cashier also can take order and order will insert to database. Lastly, cashier can pay total

of customer from process view list order in database payment.

3.3.4 Entity Relationship Diagram

ENTITY RELATIONSHIP DIAGRAM (ERD)

Figure 3.3.4 : Entity Relationship Diagram

25


restaurant. This system contains 8 tables for a database which Admin, Report,

Customer, Category, Menu, Cart, Order Menu, and Staff. Each table have their own

attributes. There are 3 attributes in table Admin, 3 attributes in table Customer, 2

attributes in table category, 6 attributes in table Menu, 4 attributes in table Cart, 13

attributes in table Order Menu and 4 attributes in table Staff. All data inserted will saved

in those tables in the database.

3.3 System Design and Modelling

3.4.1 Graphical User Interface

3.4.2 Admin Page

ADMIN LOGIN

Figure 3.4.2.1: Interface for Admin Login

26

ADMIN DASHBOARD

Figure 3.4.2.2: Interface for Admin modul such as Home, Staff, Category

Menu, List Menu and Report.

27

3.4.3 Customer Page

CUSTOMER SIGN UP

Figure 3.4.3.1: Interface From Register for Customer

28

CUSTOMER LOGIN

Figure 3.4.3.2: Interface for Customer Login and icon black for navigate to

register form.

29

CUSTOMER DASHBOARD

Figure 3.4.3.3: Interface for Customer modul such as Home, Take Order,

and List Order.

30

CUSTOMER ORDER

Figure 3.4.3.4: Interface for Customer choose their order.

31

3.4.4 Chef List Menu

Figure 3.4.4: Interface for Chef view List Menu from customer

32

3.4.5 Cashier Page

CASHIER LOGIN

Figure 3.4.5.1: Interface for Cashier Login

33

CASHIER DASHBOARD

Figure 3.4.5.2: Interface for Cashier modul such as Home, Take Order, and

List Order.

34

RECEIPT CUSTOMER

Figure 3.4.5.3: Interface for Cashier Print bill or Receipt for Customer

35

UPDATE STATUS CASHIER FOR CUSTOMER

Figure 3.4.5.4: Interface Cashier for Update Status for customer view

36

REFERENCES

1. Lewa. (2017). Restaurant Management System. Retrieved May 12, 2018, from

https://www.sourcecodester.com/php/11815/restaurant-management-

system.html

2. Gartenstein, Devra. “Management Information Systems in Restaurants.”

Bizfluent, 26 Sept. 2017, bizfluent.com/info-8030472-management-

information-systems-restaurants.html.

3. Anonim3. (n.d). SQLite. Retrieved on 01-05-2018

From www.sqlite.org. (2013)

4. Kadir, Abdul. (2004). Dasar Pemograman Web Dinamis with JSP (Java

Server Pages).Yogyakarta: Andi

5. Khairunnisa K., Ayob J., Mohd. Helmy A. Wahab, M. Erdi Ayob, M. Izwan

Ayob, M. Afif Ayob “The Application of Wireless Food Ordering

System,”MASAUM Journal of Computing, Volume 1 Issue 1, May 2018,pp

178-183

6. SMART MAMAK DEMO G. (2017, July 27). Smart Order Your Mamak •

SINI KAKI. Retrieved March 07, 2018, from

http://kaki.sini.com.my/en/smart-order-you-mamak/

7. What is Priority Scheduling? - Definition from Techopedia. (n.d.). Retrieved

May 16, 2018, from https://www.techopedia.com/definition/21478/priority-

scheduling

http://kaki.sini.com.my/en/smart-order-you-mamak/

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