ARUSHA TECHNICAL COLLEGE

NAIROBI ROAD, P.O. BOX 296, ARUSHA-TANZANIA

Telephone: +255-27-2503040/2502076, Fax: +255-27-2548337
Website: http://www.atc.ac.tz,

INFORMATION AND COMMUNICATION TECHNOLOGY

(ICT)
PROJECT REPORT

PROJECT TITTLE: RESTAURANT MANAGEMENT SYSTEM

NAME: MOSES ELIUDY MUGOGO

ADMISSION NUMBER: 17050513021

BACHELOR DEGREE IN COMPUTER SCIENCE (NTA 8)

SUPERVISOR: MR. P, SIMALIKE.

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DECLARATION.

I declare that the project presented here as partial fulfilment of Bachelor Degree in computer
science is my own original work and has not been copied from anywhere else or presented
elsewhere.

Candidate Name Signature

Moses Eliudy Mugogo …………………………....................

Supervisor Name Signature

P, Simalike ………………………….........................

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ABSTRACT

The restaurant management system is a project that aims in developing an all-in-one system
that Manage sales in particular Restaurants so as to increase the profit in those restaurants. In
order to archive the goals, the nature of restaurant management system was determined, the
module which will manage food menus and orders was developed also the evaluate of
system performance and acceptability in terms of user-friendliness and accuracy was done.
Agile is a software development methodology was used to build a system due to its fast
Optimized development processes. Data collection was done by using questionnaire and
analyzed by Excel and Google form.
In system is able to manage order sales hence increases the income in business as we know
the main objective of the any business in world is to maximize profit by keeping track of the
sales and workers.

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ACKNOWLEDGMENT

I would like to acknowledge all colleagues and lectures of ICT Department, of Arusha Technical
College particularly the head of ICT Department Mr. Bahati Kamwela; my project co-
coordinator Mr Kaijage; and my project supervisor Mr P Simalike for their advice and
cooperation which made this project reach this step.
I would also like to express my sincere thanks to Mr Mohammed Abdallah from CHAI NAZI
RESTAURANT for his assistance during collection of data used to verify this problem. My
special and sincere thanks should also go to my friends and colleagues for their encouragement
and cooperation.

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Contents

DECLARATION. ..................................................................................................................... I
ABSTRACT .............................................................................................................................II
ACKNOWLEDGMENT ...................................................................................................... III
LIST OF ABBRIVIATION .................................................................................................. VI
LIST OF TABLES ............................................................................................................... VII
1 CHAPTER..............................................................................................................................1
INTRODUCTION.....................................................................................................................1
1.1 Background of the Study..................................................................................................................2
1.2 Statement of the Problem................................................................................................................2
1.3 Objective of the Study......................................................................................................................4
1.4 Specific Objectives...........................................................................................................................4
1.5 Research Questions..........................................................................................................................4
1.6 Scope of the study............................................................................................................................4
2 CHAPTER...............................................................................................................................6
LITERATURE REVIEW.........................................................................................................6
2.1 Introduction.....................................................................................................................................6
2.2 What is a restaurant?.......................................................................................................................6
2.3 Theoretical and Conceptual Development.......................................................................................6
2.4 Comparison between existing systems............................................................................................8
2.5 Current System................................................................................................................................8
2.6 New System......................................................................................................................................8
3 CHAPTER...............................................................................................................................9
RESEARCH METHODOLOGY.............................................................................................9
3.1 Introduction.....................................................................................................................................9
3.2 Research Design...............................................................................................................................9
3.3 Research Population:.....................................................................................................................11
3.4 Data collection methods................................................................................................................11
3.5 Primary data collection..................................................................................................................11

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3.5.1 Observation..................................................................................................................................11
3.5.2 Interview......................................................................................................................................12
3.5.3 Secondary sources........................................................................................................................12
3.6 Data analysis methods....................................................................................................................12
4 CHAPTER.............................................................................................................................13
SIGNIFICANCE OF THE PROJECT..................................................................................13
4.1 Significance of the Study.................................................................................................................13
5 CHAPTER.............................................................................................................................14
COST ESTIMATES................................................................................................................14
5.1 Specifications.................................................................................................................................14
5.2 Cost and estimation.......................................................................................................................15
5.3 Time frame and work/schedule.....................................................................................................16
6 REFERENCES.....................................................................................................................17

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 LIST OF ABBRIVIATION

RM –Revenue Management

RMS- Restaurant Management System

MySQL- Mini Structured Query Language

PHP- PHP Hypertext Preprocessor

SDLC- System Development Life Cycle.

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LIST OF TABLES

......................................................................................................................................................... 5
Figure 1 ...........................................................................................................................................
5
Figure 2 .........................................................................................................................................
10
Table 1 Requirements ...................................................................................................................
14
Table 2 Costs................................................................................................................................. 15
Figure 3 .........................................................................................................................................
16

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1 CHAPTER

Introduction

"Restaurant Management System" is a web base application system. This system developed
to automate day to day activity of a restaurant. Restaurant is a kind of business that serves
people all over world with ready-made food. This system developed to provide service
facility to restaurant. This restaurant management system can be used by employees in a
restaurant to handle the clients. The services that are provided is food ordering and sales
management by the owner through the system, and waiter information management, menu
information management and report. The restaurant menu is organized by categories (lunch,
breakfast, and dinner) of menu items. Each menu item has a name, price, associated recipe
and picture. A recipe for a menu item has a chef, preparation instruction sands associated
ingredients. With this system, ordering and sales management will become easier and
systematic to replace traditional system where are still using paper.

Restaurant management system is the system for managing the restaurant business. After
successful login the user can access the menu page with the items listed according to the
desired time. The main point of this system is to help restaurant administrator manage the
restaurant business. In system user can login into the system, but the user (waiter) will be
there to serve the customer and recording the order into system. This is will involve the semi
self-services, self-service and buffet service type of service restaurant.

The system will have admin page in which, he/she will control all system by adding and
deleting users, manage stock, viewing daily sales and price arrangement. The users will be
able to record orders and print receipt.

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1.1 Background of the Study

The project developed because; many restaurants have a lot difficult to manage the business such
as customer ordering, by using manual ordering it is difficult for the manager to keep the correct
waiter information.

Restaurant management system is the system for manage the restaurant business. After
successful login the customer can access the menu page with the items listed according to the
desired time. The main point of developing this system is to help restaurant administrator
manage the restaurant business and help customer for online ordering and reserve table. In
proposed system user can search for a menu according to his choice i.e. according to price range
and category of food and later he can order a meal.

1.2 Statement of the Problem

Nowadays, many restaurants manage their business by manual especially take customer ordering.
In traditional booking system, a customer has to go to restaurant or make a phone call in order to
get his meal reserved. Today, restaurant waiter takes the customer ordering by manual system
with using paper. Customer does some formal conversation like hello, hi, etc. Than he demands
for today’s menu and do some discussion over menu items then he orders. It takes 5 to 10
minutes to book the order and waiter book the order on paper so there is probability of lost and
duplication of customer information. Restaurant management system puts the order in a queue
with specific priority according to time and quantity, and then a cook is assigned for the specific
order to complete it.

Besides, the restaurant waiter information also by manual system kept use paper and this is
difficult for restaurant administrator to find waiter information, probability missing the paper and
difficult to arrange the schedule. Initial problem is that the customer has to get connected over
the phone; it would be harder if the restaurant is very popular and busy. Sometimes, waiter

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information and customer information is important to restaurant administrator for reference in the
future. The chances of committing mistakes at the restaurant side in providing a menu list for a
specific time would be more.

Many people have experienced going to a restaurant where the service is poor and there is a lack
of attention from the wait staff. The paper menus can be flimsy, hard to navigate, and outdated.
To leverage the growing mobile industry, the on –line restaurant proffers solution. This
restaurant menu and management system will replace the paper waste, is more maintainable, and
allows for greater customer engagement. The problem confronting the research is to determine
the Documentation for online restaurant management system.

Also owners many restaurant has failed to going with the business because of fraud and dishonest
of the many employees. They still some of the money from the restaurant hence to reduce the
profit of the business, this has led to loss ultimately business die.

1.3 Objective of the Study

The aim of this project is to build a system which will manage sales in restaurant.

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1.4 Specific Objectives

In order to achieve the state objective, the following specific objectives will be accomplished.

1. To determine the nature of restaurant management system.

2. To develop food menu managing module.
3. To evaluate system performance and acceptability in terms of user-friendliness and
accuracy.

1.5 Research Questions

1. How will the system solve the problems faced by restaurants in stock management?
2. Will the system work effectively to solve the stated problems?
3. How will the system increase profits to the restaurant?

1.6 Scope of the study

"Online Restaurant Management System" is a web base application. This system is developed to
automate day to day activity of a restaurant. Restaurant is a kind of business that serves people
all over world with ready-made food. This system is developed to provide service facility to the
semi self-services, self-service and buffet service type of service restaurant. This restaurant
management system can be used by employees in a restaurant to handle the clients, their orders.

ADMINISTRATOR

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Administrator or manager is the person who will manage the entire system. He is allowed to
reassign the cook according to his priority; he can edit the menu information such as its price,
items available currently, etc. also he or she will be able to add user(waiter) to the system.

USER (waiter)

The user of the system or waiter will be able to make order for the customer, editing order,
checking if the order if is attended. Also he or she will be able to generate the bill for the
customer.

Figure 1

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2 CHAPTER

LITERATURE REVIEW.

2.1 Introduction

This chapter will contain or provide general understanding about the related review of
literature of the beach house restaurant management system and any other articles that explains
the meaning of it in detail; also this system will discuss the conceptual and theoretical
development of mailing system which means the previous works and comparing between the
existing systems. In the long run, this chapter will conclude with summarizing the chapter with
few lines. The review is guided by one’s research objective or by the issue or thesis someone is
trying to argue out that will also provide the framework for one’s further work. (Roberts, 2008)

This article focuses on precisely that. It provides an inbound look on inventory management and
its relation and impact in the restaurant industry.

2.2 What is a restaurant?

A restaurant is “a place where people pay to sit and eat meals that are cooked and served on the
premises. (Oxford Dictionaries, 2012). They have a similar business model to hotels and airlines,
which already apply revenue management (RM) but their RMS is far more complex.

2.3 Theoretical and Conceptual Development

AN 18th-century Parisian chef, assumed by generations of historians to be the world's first

restaurateur, is a figment of the French imagination, according to an American academic who
spent four years trying to track him down.
In a newly published book which has provoked horror in the rarefied world of Parisian
gastronomes, Rebecca Spang, who teaches at University College, London, has challenged French
historians to produce evidence to back up the claim that a Frenchman named Boulanger was
responsible for inventing the country's best loved social institution.
For more than 200 years Mr Boulanger has been credited with opening the world's first Paris
restaurant in 1765. But Miss Spang has been unable to find any evidence that he ever existed.

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"This man named Boulanger simply never appears in any of the sources I have examined," she
told The Telegraph.
Her investigations are something of an embarrassment for some of France's most eminent food
experts. The commercial activities of the elusive Mr Boulanger have been respectfully chronicled
in countless histories of French cuisine, all of which may now need substantial revision.

According to the Guide Gourmand de la France, a standard reference work for French
restaurants, Mr Boulanger set up his establishment in what is now the Rue du Louvre, in Paris's
first arrondissement.

Above the front door he is reported to have placed a sign stating: "Boulanger débite des
restaurants divins" ("Boulanger provides divine sustenance"), so becoming the first businessman
to use the word "restaurant" (albeit in its original meaning) to describe a place where food can be
had as well as the first to offer a choice of dishes to customers.
Below the sign he was said to have added the Latin invitation: "Venite ad me omnes qui
stomacho laboratis et ego vos restauro," ("Come to me, those who are famished, and I will give
you sustenance").

The guide goes on to note that Mr Boulanger's most innovative dish was "sheep's feet in a white
sauce" and attributed some of the success of the new restaurant to his beautiful wife, who
allegedly attracted the admiring attentions of the writer Diderot. Other sources are no less
detailed. The Academic Dictionary of Gastronomes devotes a page to describing a legal battle
between Mr Boulanger and the Parisian food guilds which attempted to outlaw the restaurant, on
the grounds that it represented unfair competition.

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2.4 Comparison between existing systems

Before you can design a new system you must have a good understanding of the
information flow of the existing system let it be manual or computer-based.

2.5 Current System

The current system of the restaurant uses computerized such as desktop system for the daily
operation, although, the Desktop system is not up to-date enough to cover the existing need. The
restaurant uses software programs such as Desktop System or MS-Excel for recording the
employee data, that is; when new employee is hired, his/her has to fill in the computerized work
contract form that contains personal details of employee including his/her name, age, sex, date,
address, profession, permanency/part-time, location, salary and so on.
• Difficult in order tracking.
• Customers login to the system which is time consuming.
• The use of the table tablet which brings difficulties in order retrieving.

2.6 New System

The new system makes it easier to manage the employees effectively. However, the
restaurant management system that is computer based application will provide a working
environment that will be flexible, efficient and user-friendly by affording easy of work with
significant reduction of time. In a computer platform that many remote clients can access.
The administrator of the system will be capable to give different privileges and
permissions to the users and visitors of the system, and all permissions will be monitored in
restricted way.
Some systems available now was developed with old versions of Software that causes the
system’s speed to be slow or totally unsuitable. They are static and unchangeable sites. However,
we are trying to develop a new system with the latest versions of Software to be fast and reliable.

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3 CHAPTER

RESEARCH METHODOLOGY

3.1 Introduction.

This chapter presents the research methodology that was used in conducting the study. It explains
the research design, target population, sampling design, data collection and data analysis.

3.2 Research Design.

Agile is a software development methodology to build a software incrementally using short

iterations of 1 to 4 weeks so that the development process is aligned with the changing business
needs. Instead of a single-pass development of 6 to 18 months where all the requirements and
risks are predicted upfront, Agile adopts a process of frequent feedback where a workable
product is delivered after 1 to 4-week iteration.

Following is a stepwise approach explained to design a software prototype.

Scrum Master

A Scrum Master is a team leader and facilitator who helps the team members to follow agile practices
so that they can meet their commitments. The responsibilities of a scrum master are as follows −

 To enable close co-operation between all roles and functions.

 To remove any blocks.
 To shield the team from any disturbances.
 To work with the organization to track the progress and processes of the company.
 To ensure that Agile Inspect & Adapt processes are leveraged properly which includes
o Daily stand-ups,
o Planned meetings,
o Demo,
o Review,
o Retrospective Meetings, and
o To facilitate team meetings and decision-making process.

Product Owner

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A Product Owner is the one who drives the product from business perspective. The responsibilities or
a Product Owner are as follows;

To define the requirements and prioritize their values.

 To determine the release date and contents.

 To take an active role in iteration planning and release planning meetings.
 To ensure that team is working on the most valued requirement.
 To represent the voice of the customer.
 To accept the user stories that meet the definition of done and defined acceptance criteria.

Figure 2

The followings are the reason for using Agile Model as my development SDLC;

• Faster implementation of solutions;

• Waste reduction thanks to the minimization of the resources;
• Greater flexibility and adaptability to change;
• More success thanks to more focused efforts;
• Faster delivery times;
• Faster detection of problems and defects;
• Optimized development processes;
• A lighter/less complicated structure;
• Excellent project control;
• Greater attention to specific customer needs;
• Increased collaboration frequency and feedback

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3.3 Research Population:

Research will be conducted specific in Arusha’s Restaurants which has semi self-services, self-
service and buffet service type of service restaurant.

3.4 Data collection methods

The data required will be collected to enable fitting of relevant objectives and find the main
changes that can implemented. This is the most important part since the development of a new
system need information like on how the system should operate to meets the needs and the
objectives.

The purpose of data collection is to obtain information to keep the record, make decision about
important issues, and to pass information to others.

3.5 Primary data collection

3.5.1 Observation
This method will refer to the systematic description of events, behaviors, and artifacts in a social
setting chosen for study. Observations will facilitate to describe existing situations using the five
senses, providing a “Written photograph” of the situation under study. Fieldwork will involve
active looking, improving memory, informal interviewing, writing detailed field notes, and
perhaps most importantly, patience.

3.5.2 Interview
To gather a details and additional information the interview will be conducted from the students
whom the system will be intended. The system will eliminate or reduce the impact and increases
the efficiency of conducting their queries. Also, this technique helps to obtain accurate
information since there are direct communication with the respondent and researcher. 9

3.5.3 Secondary sources

3.5.3.1 Books

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There are a lot of books which reveal details about the project initiation, project processes their
activities and the implementation process. Some of them are available with open view and
provide necessary details which is very crucial to the system.

3.5.3.2 Internet
One of the biggest sources of data in now days is internet, which facilitates and make easier for
the researchers to collect data on particular subject. Internet is a big source of data as collaborate
and connect different people from different area on different country with different knowledge
on the study area.

3.6 Data analysis methods

The process of systematically applying statistical and or logical techniques to describe and
illustrate, condense and recap, and evaluate data (HHS, 2015). The collected data will be
analyzed to process the requirements by using SPSS software and Microsoft excel due to their
accuracy and easier way of presenting data good interaction between this two software.

4 CHAPTER

Significance of the project.

4.1 Significance of the Study

The study provides a structural appraisal of the Documentation for on line restaurant
management system as a framework for enhancing the development and growth of restaurant
management system by attaining the following benefits;

• Maximize profit by increasing efficiency and decreasing overheads without

compromising customer satisfaction.
• Manage aspects of restaurant and bar operations include efficiency and a reduction in
customer wait times.
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 • Preventing employee scams.
• Saves costs to buy software from other countries with are incompatible with our
environment.

5 CHAPTER

Cost estimates.

5.1 Specifications.

The following are the minimum hardware and software configurations that my system will
require:

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Table 1

14
5.2 Cost and estimation.

Table 2

15
5.3 Time frame and work/schedule

Figure 3

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6 References

Ansel, D., Dyer C. (1999) “A Framework for Restaurant Information Technology”.

Cornell Hotel and Restaurant Administration Quarterly, Vol.40, No.3, pp.74-84.

Bernstein, D., Ottenfeld, M., Witte, C.L. (2008) “A Study of Consumer Attitudes

Regarding Variability of Menu Offerings in the Context of an Upscale Seafood

Restaurant “. Journal of Foodservice Business Research, Vol.11, No.4, pp.398-411.

Choi, S. (2011) “Practical Pricing and the Restaurant Industry: Application of

Revenue Management Principles to Pricing Menus and Services”. Yeoman, I., Hayes,

D.K., Miller, A.A. (2011) Revenue Management for the Hospitality Industry.

New Jersey: John Wiley & Sons, Inc.

Hwang, J., Yoon, S.-Y. (2009) „Where Would You Like To Sit? Understanding

Customers’ Privacy-Seeking Tendencies and Seating Behaviors to Create Effective Restaurant

Environments “. Journal of Foodservice Business Research, Vol.12, No.3, pp.219-233.

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