IMS506 Report E Catering

DATABASE APPLICATION FOR INFORMATION MANAGEMENT
FACULTY OF INFORMATION MANAGEMENT
UNIVERSITI TEKNOLOGI MARA, JOHOR BRANCH
COURSE: IMS506
GROUP: IM2453C
PROJECT TITLE
E-CATERING SYSTEM
GROUP MEMBERS
MOHAMAD HANIS BIN MOHD RAHIM
AMIRUL SYAFIQ BIN SAPI’AI
AHMAD HANIFAH BIN HASHIM
LECTURER
ENCIK RIDZUAN BIN MOHD SEMAN

PART A
PROJRCT OVERVIEW
1.0 Introduction to the organization

1.1 Background
E-Catering services was established to provide services to customer that is customers
friendly. Customers can easily order their menu using only this services. This facility is
operated by Chief Chef, assisted by numerous supporting staffs. All the costs will be
supported by company. In addition, the service can be use by all the customer that came to
the restaurants.
The company that use this system is located at UiTM Shah Alam.
1.2 Function
1.2.1 To save cost in the managing the paper document that need storage and
cabinet to keep the record safe
1.2.2 Change the hard copy document and ordering form to the electronic record
1.3 Organizational Chart
2.0 Introduction to the Systems

2.1 Summary about the System
The system that we develop function is to change the hard copy document and ordering
form to the electronic record. This method will help the caterer headquarter to save cost in
the managing the paper document that need storage and cabinet to keep the record safe,
the caterer receive order from the customers more than 20 order per day, due to this
problem the caterer need the system that support they requirement such as this database
system that keep all the record on the electronic. The electronic record also can be retrieve
more accurate and save time compare to the paper document record that need to be search
manually, because the old method to retrieve the record need time to find the document in
the folder, the record maybe lost and cant not be retrieve on the time. This proven that
electronic database are more efficiency than the manual ways that use paper document.
The paper document can’t be easily lost and destroy due to the weather and etc.
2.2 Comparison with other system
The system used by this company is developed using Access. But the system cause problems
to the customers and due to that the customers decides to use manual system.
The comparison with other similar system can be made with the system being used in
Universiti Teknikal Melaka (UTem) Restaurants. The customers has experience problems
while using the restaurants system. During the first interview with the customer in the
restaurants, the customers states few problems that arise when using the manual system
and restaurants system. The problems include the report that needs to be display and print-
out. The data mix with other data and are also displayed in the report and this does not fill
the customers’ requirements.
Due to that, the customers uses the manual system to manage the activity in the
restaurants. Restaurants assistant use manual system to record all the information about
the customers that visit the restaurants. Every day, the number of customers will increased
and at the same time the customers’ data also increased. Furthermore, the boost of data
needs large storage to keep it. In short term, it can be more beneficial than owning a
computer but in long term, many problems will arise.
PART B
DATABASE LIFECYCLE
1.0 Database Initial Study

1.1 Company Situation
Based on observation, basically, the people or person must come to the UiTM restaurant to
order their package of food. They must ask the staffs there of the package of food that they
needs is available or not. Some of customer also make a phone call when they want to make
order, infrequently it can make the supplier get the incorrect information.
1.2 Problems and Constraints

There are several problem and constraints can be define from our observation. As the
restaurant is not using system or database, the record may be missing. For example, there are
thousands of students in UiTM. This means that thousands of records are created per year. Bulk
of record will cause many problems especially in data access. Besides that, the time consumed
to find customers records also increase as the staff needs to find it manually. This will cause low
effectiveness in access customer’s record. Next, besides that, as the record is just a file which
made from paper, there is no back up. If disaster happened, all the records tend to destroy. Last
but not least, sometimes there is mistake in giving about drug prescription.
1.3 Objectives
• To make the data storage easy to organized
• To identify new customers
• To make retrieval process become easily
• Reduced data entry, storage, and retrieval costs.
• To provide security, safety and storage to data.
1.4 Scope and Boundaries
• Food Maintenance
we need to kick in the data about the food what the customer want for their events,
can add food, edit the order food and delete the food that customer choose that we
provide.
• Users maintenance
We need to kick in all the data about customer which is their name, address, phone
number, time of event, quantity of the food, type of the food and others.
• Catering maintenance
This is where we need to customize and calculate the price for all the catering’ orders.
Other than that, we can also can complete the customer orders, edit the order and
cancel the orders.
• Staff maintenance
In this data, we can kick in the information about our staffs who will conduct all the jobs
for that event.
1.5 Business Rules
Staff treat customers.
1. A staff treats a customer.
2. A staff treats many customers.
3. Many staffs treat a customer.
BR1: Many staffs treat many customers.
Staff take order for customers.

1. A staff take orders for many customers.
BR2: A doctor prepares package for many order.
Customer has order.

1. A customer has an order.
2. A customer has many orders
3. Many customers have a order.
2.0 Database Design

2.1 Conceptual Design
2.1.1 Database Analysis and Requirements
Figure 1: Input views (Form that will be filled by the patients)

Figure 2: Output Form
Figure 3: Transaction –processing Requirement

Start
Restaurant Staff Customers
Log in Log in
View customers͛
Register time out
report
View Individual View individual

repor report
NO
Edit/Update Save
NO
Add/Remove
If save
customers
YES
Save Print Report
If save Log out
YES
Print report
Log Out End

Figure 4: Transaction –processing Requirement
2.1.2 Entity Relationship Modelling and Normalization

Chef
PK Chef ID
Chef name
Address
Phone number
Customer
PK Customer ID
Customer Name
ICNO
Address
Phone
Entity= Chef Entity=Customer

Attributes= Chef ID Attribute=Customer ID
Chef name Customer Name
Address ICNO
Phone number Address
Primary key=Chef ID Phone
Primary key=Customer ID
Package
PK Package Code
Package Name
Price
Chef ID
Type
Order
PK Order ID
Order Date
Total
Customer ID
Staff ID
Package Code
Payments
Entity=Package
Attributes=Package Code
Package Name Entity=Order
Price Attributes=Order ID
Chef ID Order Date
Type Total
Primary key=Package Code Customer ID
Staff ID
Package Code
Payments
Primary key=Order ID
Staff
PK Staff ID
Staff Name
Address
Phone Number
Entity=Staff
Attributes=Staff ID
Staff Name
Address
Phone Number
Primary key=Staff ID
Relationship
BR1: Many staffs treat many customers
Customer
Staff
PK Customer ID
PK Staff ID
Customer Name
Staff Name
ICNO
Address
Address
Phone Number
Phone
Order
Staff PK Order ID Customer
PK Staff ID Order Date PK Customer ID
Staff Name Total Customer Name
Address Customer ID ICNO
Phone Number Staff ID Address
Package Code Phone
Payments
BR2: Many Chef has many Orders.

Order
Chef
PK Order ID
PK Chef ID
Order Date
Chef name
Total
Address
Customer ID
Phone number
Staff ID
Package Code
Payments
Order
Chef
Package PK Order ID
PK Chef ID
PK Package Code Order Date
Chef name
Package Name Total
Address
Price Customer ID
Phone number
Chef ID Staff ID
Type Package Code
Payments
Conceptual ER Diagram
Customer Order
PK Customer ID PK Order ID
Staff
Customer Name Order Date
PK Staff ID
ICNO Total
Staff Name
Address Customer ID
Address
Phone attribute name
Phone Number
Staff ID
Package Code
Payments
Package
Chef
PK Package Code
PK Chef ID
Package Name
Chef Name
Price
Address
Chef ID
Phone number
Type Order/Package
PK Order ID
Package Code
Quantity
Normalization
Table customer
Customer ID Customer Name ICNO Address Phone
Table order
Order ID Order Date Total Customer ID Staff ID Package Payments

Code
Table staff
Staff ID Staff Name Address Phone Number
Table package
Package Code Package Name Price Chef ID Type
Table chef
Chef ID Chef name Address Phone number
Table order/package
Order ID Package Code Quantity
2.1.3 Data Model Verification
Validation Rules
A Validation rule is a criterion used in the process of data validation, carried out
after the data has been encoded onto an input medium and involves a data vet or
validation program. This is distinct from formal verification, where the operation of
a program is determined to be that which was intended, and that meets the
purpose. Validation rules prevent bad data being saved in the table. Basically,
they look like criteria in a query. Below are the example.
To do this ... Validation Rule Explanation

for Fields
Accept letters (a - z) Is Null OR Not Any character outside the range A to Z is rejected. (Case insensitive.)
only Like "*[!a-z]*"
Accept digits (0 - 9) Is Null OR Not Any character outside the range 0 to 9 is rejected. (Decimal point and
only Like "*[!0-9]*" negative sign rejected.)
Letters and spaces Is Null Or Not Like Punctuation and digits rejected.
only "*[!a-z OR "" ""]*"
Digits and letters only Is Null OR Not Accepts A to Z and 0 to 9, but no punctuation or other characters.
Like "*[!((a-z) or
(0-9))]*"
Exactly 8 characters Is Null OR Like The question mark stands for one character.
"????????"
Exactly 4 digits Is Null OR For Number fields.
Between 1000
And 9999
Is Null OR Like For Text fields.
"####"
2.2 DBMS Software Selection
 Cost
The cost is also one of the factors that affect the purchasing decision. In this case, we will
provide the Microsoft access software to the staff. The purpose of provide the software is to
make easier to the staff in restaurant to organize their data. They have to person which is
handling about the data in the restaurant. So we assume that the cost for Microsoft Access
software per person is RM 450.
Software x two persons
RM 450 x two persons = RM 900.
That is only for one year but we covered for long term uses within 10 years.
Per year x 10 year
RM 900 x 10 year = RM 9000
 DBMS features and tools
Relational database
It is the current king of the hill in database technologies. This doesn’t mean that more data
will kept in relational databases than other model. Relational model is good for reduces
redundant data and for the speed of complex queries which is have a huge number of tools
and APIs to support them.
Database Dictionary
Data dictionary is an important part of the DBMS which is contains data about data. It
means that it contains the actual database descriptions used by the DBMS. DBMS will check
the data dictionary every time the database is accessed. The data dictionary contains
• Logical structure of database
• Scheme, mappings and constrains
• Description about application program
Report Generator
It is an application that creates report based on server activity. Reports are generated by
executing queries on data collected in database.
Database Administrator facilities:

1. Selection of hardware and software
• Keep up with current technological trends
• Predict future changes
• Emphasis on established off the shelf products
2. Managing data security and privacy
• Protection of data against accidental or intentional loss, destruction, or misuse
• Firewalls
• Establishment of user privileges
 Portability (platform, system and language)

Portability is the features that enable database to be moved and portable to a cross
platform, system and languages.
 DBMS Hardware requirements (RAM, Disk Space)
The software that we used should run on computer operating systems. The version of the
operating system can be equally important as the operating system brand. In addition, the
program that distributed on the same disk format as our computer uses. An MS-DOS-based
DBMS distributed on a 51/4 inch floppy disk won’t be worth much if we have 31/2 inch disk
drives, even we have the correct MS-DOS operating system.
The next hardware factor to consider is the number of kilobytes (KB) of Random Access
Memory (RAM) in our system. One kilobyte of RAM will store about 1,000 characters. The
majority of our system computers have 256 KB or more of RAM. Most of the database work
with a computer and software which is the activity takes place in RAM. Every software
system requires a minimum amount of RAM to operate properly, we have to make sure our
database system has the minimum RAM the program requires.
We briefly mentioned the importance of disk drives in regard to disk format, but others
aspect of disk drives will influence the choice of a DBMS. The most common microcomputer
disk drives uses a 51/4 inch floppy disk and also stores 100 to 400 KB of data. Usually, Fixed
(or hard) disk drives are available that stores 5 to 70 megabytes (MB) or more of data.
Floppy disk that be used tend to be slower and stores less data than fixed disks. Usually,
typical computer disk drive configuration includes one fixed disk and floppy disk, or two of
floppy disk.
2.3 Logical Design

Attribute Contents Types Format PK

Table Name
Name
Custome Customer ID Customer identification char (3) 999 PK

r Customer Customer name. varchar (20) Xxxxxxxx
Name Customer identification number(12) Xxxxxxxx
ICNO card Char (3) 99999999
Address Customer Address number(12) 999
Phone Customer phone number
Staff Staff ID Staff identification. Char (3) 999 PK

Staff Name Staff name. Varchar (20) Xxxxxxxx
Address Staff address. Char (3) Xxxxxxxx
Phone Staff hand phone number (12) 99999999
number number.
Chef Chef ID Chef identification Char (3) 999 PK

Chef name Chef name Varchar (20 Xxxxxxxx
Address Chef address Char (3) Xxxxxxxx
Phone Chef hand phone number number (12) 99999999
number
Package Package Package code number (12) 999 PK

Code Package name Varchar (20) Xxxxxxxx
Package Package price Char (3) 999
Name Chef identification char (3) 999
Price Package type Varchar (20) Xxxxxxxx
Chef ID
Type
Order Order ID Order identification. Char (3) 999 PK

Order Date Order date Date Char dd-mm-yy
Total Total Order. (4) 999
Customer ID Customer identification number (12) 999
Staff ID Staff identification char (3) 999
Package Package code char (3) Xxxxxxxx
Code Order payments Varchar (20) 999
Payments number (12)
Order/Pa Order ID Order identification Char (3) 999 PK

ckage Package Package code Varchar (20) Xxxxxxxx
Code Order and package Number (12) 999
Quantity quantity
PK = Primary key
Char = Fixed character length data (1-255 character)
Varchar = Variable character length data (1-2,000 character)
Number = Numeric data

3.0 Implementation
3.1 Create Database
3.1.1 Implementation Description
In modern relational DBMS such as IBM DB2, Oracle or Microsoft SQL Server, a
new database implementation requires the creation of special storage-related
constructs to address the end-user tables. After the database has been created,
the data must be stored in to the database tables. If the data currently stored
are different from the new DBMS requirement, the data must be converted first
before loaded. During the implementation and loading phase, we also must
address performance, security, backup and recovery, integrity, company
standards and concurrency control.
3.2 Customers Interface
 Input screen
 Output screen
PART C
PROJECT REVIEW
1.0 Limitations
Although database is developed to make life easier, there are still limitations include:
 Database system are complex, difficult and time-consuming to design

 Substantial hardware and software startup cost
 Damage to database affects virtually all applications program
 Extensive conversion costs in moving form a file based system to a database
system
 Initial training required for all programmers and of course the user
2.0 Future Enhancement
The future enhancement and recommendation that can be implementing are:

 They need to train the user to get familiar with the database system
CONCLUSION
E-catering System for UiTM is a system that can help restaurant to manage their activity everyday. This
system will help reduce the problems occur while using the manual system. Furthermore, it is hope that
the system can fulfill the user requirement in the future.
REFERENCES
Coronel, C., Morris, S., & Rob, P. (2013). Database principles: Fundamentals of design,
implementation, and management (10th ed.). USA: Course Technology, Cengage
Learning
Detemple, W. (1989). Future enhancement for full text databases. Online information review,
13(2), 155-160, doi: 10.1108/eb024305
Prashnu Gupta, Ramon A. M., Monger, M., D. (n.d). Database development life cycle.
Rispin, S. (n.d.) Database resources: Information technology for managers. Certified Public
Accountants. Ireland.
What is a database or database management system DBMS? Retrieved on November 30, 2013
from
http://wiki.answers.com/Q/What_is_a_database_or_database_management_system_DB
MS#slide1
APPENDICES
 Appendix A - Proposal
APPENDIX
A
E-catering Proposal
1.0 Project Title

E- Catering Services
2.0 Summary of title

The system that we develop function is to change the hard copy document and ordering form
to the electronic record. This method will help the caterer headquarter to save cost in the
managing the paper document that need storage and cabinet to keep the the record safe, the
caterer receive order from the customers more than 20 order per day, due to this problem the
caterer need the system that support they requirement such as this database system that keep
all the record on the electronic. The electronic record also can be retrieve more accurate and
save time compare to the paper document record that need to be search manually, because the
old method to retrieve the record need time to find the document in the folder, the record
maybe lost and cant not be retrieve on the time. This proven that electronic database are more
efficiency than the manual ways that use paper document. The paper document can’t be
easily lost and destroy due to the weather and etc.
3.0 Problem Description
3.1 Scenario
Basically, the people or person must come to the catering company to order their
package of food. They must ask the owner or the employee there of the package of food
that they needs is available or not. Some of customer also make a phone call when they
want to make order, infrequently it can make the supplier get the incorrect information.
3.2 Problem Statement

 Data of storage difficult to organized.
 Lots of time is needed in making retrieval process.
 Need large storage to keep the data.
 Require a lots of money to keep the data.
3.3 Needs
By build e-catering database, it will:
 easy to organized
 save time and easy to retrieval
 save space of storage
 save cost to save the data
4.0 Objectives of the systems
 To make the data storage easy to organized

 To identify new customers
 To make retrieval process become easily
 Reduced data entry, storage, and retrieval costs.
 To provide security, safety and storage to data.
5.0 Scope of the Systems
• Food Maintenance
We need to kick in the data about the food what the customer want for their events, can add food,
edit the order food and delete the food that customer choose that we provide.
• Users maintenance
We need to kick in all the data about customer which is their name, address, phone number, time
of event, quantity of the food, type of the food and others.
• Catering maintenance
This is where we need to customize and calculate the price for all the catering’ orders. Other than
that, we can also can complete the customer orders, edit the order and cancel the orders.
• Staff maintenance
In this data, we can kick in the information about our staffs who will conduct all the jobs for that
event.
6.0 Advantages of the Systems

• Reduced data redundancy
- This want to make sure no information is overlap with other information.
• Reduced updating errors and increased consistency
-This will make sure no error while kick in the data and will more accurate.
• Improved data security
Since the data is stored centrally, enforcing security constraints is much
Easier.
7.0 Project Team
PROJECT LEADER
Mohamad Hanis Bin
Mohd Rahim
DATABASE DESIGNER
Amirul Syafiq Bin
Sapi¶ai
ANALYST PROGRAMMER
Ahmad Hanifah Bin
Hashim
7.1 Project Team Roles and Responsibilities
• Project Manager
- Roles
+ A project manager is a professional in the field of
project management.
- Responsibilities
+ Project manager can have the responsibility of the
planning, execution and closing of the project.
 Programmer
- Roles
+ A programmer is a person who writes computer
software. It’s also can be refer to a specialist in one area of
computer programming.
- Responsibilities
+ Based on our project, a programmer is the one who use
the software to create the database on the internet (E-
Catering Services)
 System Designer
- Roles
+ Developed system interface, components, system
architectures and etc.
- Responsibilities
+ To make sure the system are user friendly.
+ To make sure the system develop are according to
the user requirements.
 Databases Analysis
- Roles
+ To collect data and analyze data for the system.
- Responsibilities
+ To make sure the databases is according too the
the user data and too make sure that no data error
in the systems.
8.0 Project Timeline
8.1 Project Timeline (Gantt chart)
Table A: Work Schedule
ACTIVITIES WK 2 WK 3 WK 4 WK 5 WK 6 WK 7 WK 8 WK 9
Pick a topic
Preparing &
Presenting
Proposal for
Research
Discussing &
Designing
Research
Instruments
Collecting Data
through
primary
sources
Analyzing
Collected Data
Drafting Report
Preparing for
Presentation
Presenting the
Report
Revising the
Final Report
Binding Final
report
9.0 Project Risk
o People do not know how to utilize the technology

o Server down
o Virus
o No internet services
o Late feedback
10.0 Project Deliverables
10.1 Outcome Of Project

Usually the caterer and the user will do the ordering the catering package based
on orally, this method can cause misunderstanding between the user and the
caterer staff, because the user may get wrong information from this two ways
communication, with the database, the user can make order from the computer
that been provide at the caterer headquarters, by this method the user can observe
and choose the catering package correctly. The database method also save storage
space in the caterer headquarter because, a hard copy need a space or cabinet to
store the document. If the caterer manage to save space, automatically the caterer
could save money for document storage cost, such as spending the money for new
cabinet or renovate the headquarter for the document storage purpose.
10.2 Hardware and Software
o Hardware
Laptop ASUS KJ43S
Quad Core
OS Windows 8 Pro RTM
o Software
Microsoft Office Word 2010
Microsoft Office Access 2010
Microsoft Visio 2013

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DATABASE APPLICATION FOR INFORMATION MANAGEMENT

FACULTY OF INFORMATION MANAGEMENT

UNIVERSITI TEKNOLOGI MARA, JOHOR BRANCH

MOHAMAD HANIS BIN MOHD RAHIM

AMIRUL SYAFIQ BIN SAPI’AI

AHMAD HANIFAH BIN HASHIM

ENCIK RIDZUAN BIN MOHD SEMAN

1.0 Introduction to the organization

2.0 Introduction to the Systems

1.0 Database Initial Study

1.2 Problems and Constraints

BR1: Many staffs treat many customers.

Staff take order for customers.

BR2: A doctor prepares package for many order.

Customer has order.

2.0 Database Design

Figure 1: Input views (Form that will be filled by the patients)

Figure 2: Output Form

Figure 3: Transaction –processing Requirement

Restaurant Staff Customers

View Individual View individual

Save Print Report

If save Log out

Log Out End

Figure 4: Transaction –processing Requirement

2.1.2 Entity Relationship Modelling and Normalization

Entity= Chef Entity=Customer

Staff PK Order ID Customer

PK Staff ID Order Date PK Customer ID

Staff Name Total Customer Name

Address Customer ID ICNO

Phone Number Staff ID Address

Package Code Phone

BR2: Many Chef has many Orders.

Type Package Code

Customer ID Customer Name ICNO Address Phone

Order ID Order Date Total Customer ID Staff ID Package Payments

Staff ID Staff Name Address Phone Number

Package Code Package Name Price Chef ID Type

Chef ID Chef name Address Phone number

Order ID Package Code Quantity

2.1.3 Data Model Verification

To do this ... Validation Rule Explanation

2.2 DBMS Software Selection

 DBMS features and tools

Database Administrator facilities:

 Portability (platform, system and language)

2.3 Logical Design

Attribute Contents Types Format PK

Custome Customer ID Customer identification char (3) 999 PK

Staff Staff ID Staff identification. Char (3) 999 PK

Chef Chef ID Chef identification Char (3) 999 PK

Package Package Package code number (12) 999 PK

Order Order ID Order identification. Char (3) 999 PK

Order/Pa Order ID Order identification Char (3) 999 PK

Char = Fixed character length data (1-255 character)

Varchar = Variable character length data (1-2,000 character)

Number = Numeric data

 Database system are complex, difficult and time-consuming to design

2.0 Future Enhancement

The future enhancement and recommendation that can be implementing are:

1.0 Project Title

2.0 Summary of title

3.0 Problem Description