FAKULTI TEKNOLOGI MAKLUMAT DAN KOMUNIKASI (FTMK)

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SEMESTER 1 SESI 2018/2019
BITC
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BITU 2913
WORKSHOP 1
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PROJECT REPORT
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SUPERVISOR: ZAKIAH BT. AYOP

NAMA PELAJAR:
1. AIMAN FIKRI BIN ASMADI B031810068
Table of Contents

CHAPTER 1 ................................................................................................................................... 1

Introduction ..................................................................................................................................... 1

1.1 Project Background .......................................................................................................... 2

1.2 Problem Statement ........................................................................................................... 3

1.3 Objective .......................................................................................................................... 3

1.4 Scope ................................................................................................................................ 3

1. User Scope .............................................................................................................................. 4

the user scope involve are:-............................................................................................................. 4

1.1 Admin : ................................................................................................................................ 4

Manager has the authority to:- ........................................................................................................ 4

• Add/update/delete food category to/from the menu. .............................................................. 4

• Add /update/delete food item to/from the menu. .................................................................... 4

• Update price for a given food item. ........................................................................................ 4

• Update additional information (description, photo, etc.) for a given food item. .................... 4

1.2 Employee : ........................................................................................................................... 4

Staff has the authority to:-............................................................................................................... 4

• Retrieve new orders from the database. .................................................................................. 4

• View order .............................................................................................................................. 4

• Update order status ................................................................................................................. 4

1.3 Customer : ............................................................................................................................ 5

Customer has the authority to:- ....................................................................................................... 5

• Create an account. ................................................................................................................... 5

• Manage their account. ............................................................................................................. 5

• Log in to the system. ............................................................................................................... 5

• Navigate the cafe’s menu. ....................................................................................................... 5

• Select an item from the menu. ................................................................................................ 5

• Add an item to their current order........................................................................................... 5

• Review their current order. ..................................................................................................... 5

• Remove an item/remove all items from their current order. ................................................... 5

• Provide payment details. ......................................................................................................... 5

• Place an order. ......................................................................................................................... 5

• Receive confirmation in the form of an order number. .......................................................... 5

• View order placed. .................................................................................................................. 5

2. System scope ........................................................................................................................... 6

The system can use by the admin, employee and customer. Each of user has their interface through

login. The customer need to access the system to complete their order. ........................................ 6

2.1 Admin scope: this system will be organized by manager. For the manager, they can access

all the system including employee and customer page. For security measures the manager must
enter the password and username before using the system fully. Manager task is, manager can add,

delete and update the list of the food menu and the price. Manager also can create the account for

their employee. ................................................................................................................................ 6

2.2 Employee scope: for employee’s scope, they allow waiter or waitress to accept the order

from the customer, and waiter or waitress will passed it to a kitchen. Waiter or waitress can also

give feedback on customer’s order as their order already been accepted. ...................................... 6

2.3 Customer scope: system allows customer to make an order from the menu list and submit

their order to the system. Customer are also able to coordinate effort with the waiter or waitress

through the system. Payment are online banking only for delivery. .............................................. 6

CHAPTER 2 ................................................................................................................................... 7

Problem Analysis ............................................................................................................................ 7

2.1 Introduction to Problem Analysis .................................................................................... 7

2.2 Problem Decomposition ................................................................................................... 8

2.3 High Level of Need .......................................................................................................... 9

2.3.1 System Requirements................................................................................................ 9

2.3 Gantt Chart ..................................................................................................................... 10

CHAPTER 3 ................................................................................................................................. 11

DESIGN ........................................................................................................................................ 11

4.1 Data Flow Diagram (DFD) ................................................................................................. 11

4.2 Entity Relationship Diagram (ERD) ................................................................................... 13

4.3 Flowchart (Admin).............................................................................................................. 14

 4.3 Flowchart (Customer) ......................................................................................................... 16

CHAPTER 4 ................................................................................................................................. 22

CONCLUSION ............................................................................................................................. 22

5.1 Introduction ......................................................................................................................... 22

5.2 Review Objectives .............................................................................................................. 22

5.3 System Advantages and Disadvantages .............................................................................. 23

5.4 Future Works ...................................................................................................................... 24

5.5 Conclusion .......................................................................................................................... 24

 CHAPTER 1

INTRODUCTION

In the era of information technology, the use of computer services are more advanced. It has

become an important tool in our daily lives. Information systems are important as they help ensure

regulatory compliance, support better management decision making, assimilate new records

management technologies and minimize litigation risks. For any business to remain relevant in a

competitive market, it must embrace the use of modern information systems as they provide a

cheap and clear way to stay in touch with clients and partners. The world at fingertips is becoming

a necessity for community even the use of technology alongside the changing times.

Thus, ‘Food Ordering System’ is here to help a Cafe to provide a system for managing

the food ordering management. As we can see, usually every order entry is done in traditional way

which used hand-written sketch papers and needed more labour force. Ordering is made on the

sketch paper and pass to the kitchen. This procedure is more time consuming as customers have to

wait longer for the food to be ready. Other than that, the reliability of this traditional ordering

system is questionable, because there are cases where the order entry is lost and the cook

misinterpreted with writings on the order entry. With the information introduced into this area of

business, every single transaction can be done via internet with online services provided by the

Cafe.

This convenience can be effective to many user. The online ordering can be enough to

cover the cost and services of the ordering management. Studies have shown that development of

this online food ordering management system is a faster way of taking order as compare to the

traditional papers-and-pens method, and as a result, the productivity of that Cafe has increased.

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 Last but not least, this system or with similarity are hardly found in local Cafe in

Malaysia. Therefore, these Cafe need a computer-based system which offers better reliability,

greater efficiency and faster transaction to replace the traditional manual ordering system, so that

the productivity of local Cafe in Malaysia can be increased.

1.1 Project Background

Food Ordering System is a website designed primarily for use in the food ordering industry.

This system will allow Cafe to increase scope of business by reducing the labor cost involved. The

system also allows to quickly and easily manage an online menu which customers can browse and

use to place orders with just few clicks. The point of this system is represented by waiters of the

Cafe itself where if we can see before mostly waiters will use sketch-paper and a pen to take an

order which is might cause the kitchen and the receptionist mess up the orders and also calculation

errors. By using this system, the servers will take orders from the customers using internet

technology platform where customers can just login to the system and place their order then the

waiters will approved the order to proceed to the kitchen for them to prepare for the order. The

objective of this system are to understand the business requirement specification of Cafe ordering

management system, to design the system based on requirement, and to saves data in digital form

to conserve cost and physical space. This system has three main scope, which are the administrator

(manager), employee (waiters) and user (customer). Manager has the authority to

add/update/delete food category or price to/from the menu. Waiters has the authority to retrieve

new orders from the database and customer has the authority to place their order. The project

significance are save time, easy to use, save cost and more secure.

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1.2 Problem Statement

Nowadays, many Cafe still using the traditional way of taking order services, as we can

see that the waiter or waitress use a pen and a paper when takes the customer order. This is a

low efficiency method, inconvenient and may contain mistakes.

By using ‘Food Ordering System’, it makes the ordering system more efficiency and can

help the manager to avoid human error and enhance the business development. In this system,

the ordering transaction is a step by step model to make the transaction more systematic and

the system can guide the employee to avoid any order mistakes. Besides the efficiency service,

by using this system it can gave a better quality service to customer and it will attract more

customers to the Cafe to get this quality of services.

This system is using web-based system to take orders. The customer's orders will be sent

to the employee through the system. The transaction between the waiter and the Cafe

departments and also between waiter and the cashier will be systematic.

1.3 Objective

The objective of this system are:-

 To understand the business requirement specification of Cafe ordering management

system.

 To design the system based on requirement

 To test the development of the system

 To saves data in digital form to conserve cost and physical space.

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1.4 Scope

1. USER SCOPE

the user scope involve are:-

1.1 Admin :

Manager has the authority to:-

• Add/update/delete food category to/from the menu.

• Add /update/delete food item to/from the menu.

• Update price for a given food item.

• Update additional information (description, photo, etc.) for a given food item.

1.2 Employee :

Staff has the authority to:-

• Retrieve new orders from the database.

• View order

• Update order status

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1.3 Customer :

Customer has the authority to:-

• Create an account.

• Manage their account.

• Log in to the system.

• Navigate the cafe’s menu.

• Select an item from the menu.

• Add an item to their current order.

• Review their current order.

• Remove an item/remove all items from their current order.

• Provide payment details.

• Place an order.

• Receive confirmation in the form of an order number.

• View order placed.

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2. System scope

The system can use by the admin, employee and customer. Each of user has their interface

through login. The customer need to access the system to complete their order.

2.1 Admin scope: this system will be organized by manager. For the manager, they can access

all the system including employee and customer page. For security measures the manager

must enter the password and username before using the system fully. Manager task is,

manager can add, delete and update the list of the food menu and the price. Manager also

can create the account for their employee.

2.2 Employee scope: for employee’s scope, they allow waiter or waitress to accept the order

from the customer, and waiter or waitress will passed it to a kitchen. Waiter or waitress can

also give feedback on customer’s order as their order already been accepted.

2.3 Customer scope: system allows customer to make an order from the menu list and submit

their order to the system. Customer are also able to coordinate effort with the waiter or

waitress through the system. Payment are online banking only for delivery.

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 CHAPTER 2

PROBLEM ANALYSIS

2.1 Introduction to Problem Analysis

Based on my examination of Café, they still use manual order system such as write down all

the order into books such as ledger and sales books. This kind of documentation might cause

detriment to their company due to disorganized data. After consulting the shop owner, I observed

that many major problems occurring to their business is due to heavy dependence on the old-

manual system.

One of the problem that I notice in their company is, their old data management is not stored

safely. The shop owner told me that sometimes data stored in their books sometimes gone missing

or get eaten by termite. They are at a disadvantage because the shop owner can’t do statistical

business analysis accurately due to inadequate data from older book records gone missing

Also, for their present business transaction record, they store it into a small cabinet, stacked

together with many other books. This feeble record management cause their process in finding and

gathering data is burdensome and very inefficient. For example, when they are going to find only

one old record, they must go through finding it one by one through the stack of the books. This

process is a waste of time.

Lastly, their method on managing business transaction is vulnerable. This is because they rely

on a system of trust among workers in managing business transaction data. Unauthorized or bad

intended workers may be able to access their company records easily without any difficulty. This

method is ineffective in preventing any data leakage outside of the company.

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2.2 Problem Decomposition

 For example, the waiter had lost his order paper in the hustle or in another situation,

the waiter's handwriting is hard to understand by the other people, that may cause the

kitchen and the receptionist mess up the orders also may cause calculation errors. This

situation if it happen often, it may cause the customer had fed up to come again and

this will cause the big impact for the Cafe. The waiters don't have to go to the kitchen

or bar department to give the order because the order lists will be display to the

department's screen.

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2.3 High Level of Need

2.3.1 System Requirements.

Software requirement:

 Dream Weaver

 Notepad++

 Database mySQL

Web server requirement:

 Windows

 XAMPP for Windows.

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2.3 Gantt Chart

Figure below shows Gantt chart for Workshop 1 Project.

Figure 1 Shows Workshop 1 Project Gantt Chart.

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 CHAPTER 3

DESIGN

4.1 Data Flow Diagram (DFD)

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4.2 Entity Relationship Diagram (ERD)

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4.3 Flowchart (Admin)

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4.3 Flowchart (Customer)

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 CHAPTER 4

CONCLUSION

5.1 Introduction

In this chapter, the conclusion is made for the whole Food Ordering System and this chapter

will be review of all the objectives, advantages and disadvantages of this system and also the future

will be described what should be done for the improvement of Food Ordering System.

5.2 Review Objectives

Based on the objectives that have been discussed in chapter one, almost all the objectives

were achieved. Among the objectives in Food Ordering System are to design the system based on

requirement Next objective is to test the development of the system. The last objective is to saves

data in digital form to conserve cost and physical space. All the review of the Food Ordering

System:

Objectives
 To design the system based on
requirement
 To test the development of the
system
 To saves data in digital form to
conserve cost and physical space.
Achievement
 To make a systematic management
in cafe for the company have been
achieve.
 To make the easy way for the
customer to make order online
anytime and anywhere.
 Easy for the customer and manager
to understand all the functions in the
webpage to make the order.

Table 2 shows objectives and achievement

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5.3 System Advantages and Disadvantages

In this sections we want to state all the advantages and disadvantages of the Food Ordering

System. This system also has its own advantages and disadvantages. This section will explain the

function of the system can do and cannot will be describe details.

5.3.1 Advantages of the system

Several advantages of Food Ordering System are:

1. Customer are free to using it:

• The food ordering system are free for the customer to use it.

2. Easy for customer to make order:

• Customer can make a order anytime and anywhere. This also can save the time and cost.

3. Have the systematic management the company:

• Easy for the company to take the order and easy to check the order that customer has been

make.

5.3.2 Disadvantages of the system

1. Cannot make a order if customer does not have an internet connection through website:

• The system is online, so if the customer does not have an internet connection they can order

the food in the website.

2. Does not have an online money transactions in the system to make deposit payment:

• To make a deposit payment customer have to deal directly to the hotel because the system

does not have online transaction for payment.

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5.4 Future Works

Based from the disadvantages appear on the system, there are few suggestions for further

improvement that could be done. In the future, it would make sense to make improvement over

the system. The suggestions are:

1. Upgrade the system that have online money transactions for customer to make the deposit

payment for booking the room.

2. Upgrade the system for administrator where they can notify the room reservations through

message or email.

5.5 Conclusion

In this chapter, we can conclude the overall system performances were obtained. Then, this

chapter also explain the advantages and disadvantages of the Food Ordering System. After that,

we have state the suggestions that can make the improvement for the system in the future and for

the customer satisfied when they use this system.

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