Summary of Food Automated Ordering System

Many canteens have chosen to focus on quick preparation and fast delivery of orders in
this era of fast canteen automation. Until recently, all orders were placed over the phone, but
this system has several drawbacks, including the inconvenience of the customer needing a
physical copy of the menu, the lack of visual confirmation that the order was placed correctly,
and the need for the canteen to have an employee answer the phone and take orders.
The main benefit of an online ordering system is that it makes the ordering procedure
much easier for both the client and the restaurant. When a consumer goes to the ordering web
page, they are greeted with an interactive and up-to-date menu that includes all available
options and adjusts prices based on the selections picked. After making a choice, the item is
added to the customer's purchase, which they can review at any moment before checking out.
This provides immediate visual confirmation of the choice.

Significant of Project
Canteen Automated Ordering System is a system in which consumers order food and receive it
without delay in the canteen because they may go straight to the counter and take what they
requested without having to wait in line. This method tries to speed up customer orders and
the customer order system that employees use to accept them.
The goal of the system is to create and construct a simple Food Automated Ordering System
that will eventually be used in a web-based application.

SYSTEM REQUESTS

Project Sponsor:

 Devina Anduyan, Nyza Cabillo, Janice Floreta, Karen Mae Felipe, and Khryssdanielle
Borlaza
 09128776520
 FOODAUTO@gmail.com

Business Need:
Food Automated Ordering System is a framework that allows customers to order food and have
it delivered to them quickly, without having to wait for a turn or wasting time. The framework is
designed to expedite client orders and requests, as well as workers' responses to such requests.

Business Requirements:
ENTRY POINT

1. Food Management Direct. A Food Management Direct entry point is where

the manager can manage the canteen and service the customer requests.
2. Customer Linking. A Customer Linking entry points is where a prospective
customer can view details of products and place order.
SELECTION OF PRODUCTS
Based upon the customer’s request the feasibility of supplying product is evaluated.
The customer request is fulfilled according to the order placed.
REPORTS

 Sales Report
 Annual Reports
 Monthly Reports
 Customer Trends

Business Value:
Our goal is to create a stage-free application that keeps track of all requests received from
diverse sources and the numerous administrations that each of them expects. Food
mechanization procedures should provide the necessary network and responsibility between
those two functional units, and when properly managed, enhances the sufficiency of both
duties.

Special Issues or Constraints:

 The deadline of the project must be done within two months.

 Delay of the project means loss of ability to earn more profits.
 The project teams must be prepared for any issue that could affect the project.
 Testing of all equipment is mandatory at every stage of the project.

Workplan Information
Name of the task Feasibility

Start Date April 3, 2022

Completion Date June 3, 2022

Person Assign to the Task Nyza M. Cabillo

Janice Jane Floreta

Deliverables short-term

Completion Status on Going

Priority High

Resources that are needed Financial Resources

Human Resources
Physical Resources

Estimated Time 1460 Hours

Actual Time On process

 Name of the task System request

Start Date April 3, 2022

Completion Date June 3, 2022

Person Assign to the Task Devina Villegas Anduyan

Khryss Daniele C. Borlaza

Deliverables short-term

Completion Status on Going

Priority High

Resources that are needed Financial Resources

Human Resources
Physical Resources

Estimated Time 1460 Hours

Actual Time On process

Name of the task Request Definition

Start Date April 3, 2022

Completion Date June 3, 2022

Person Assign to the Task Karen May Felipe

Deliverables short-term

Completion Status on Going

Priority High

Resources that are needed Financial Resources

Human Resources
Physical Resources

Estimated Time 1460 Hours

Actual Time On process

Feasibility Analysis
This particular feasibility is regarding “Food Automated Ordering System”. The major
service of project is to minimize and limit the time spent in canteen. Student and officers will
return to their consecutive building at the exact time scheduled.
Its purpose project outlet will be working 8:00 am morning to 5:00 pm in the afternoon.
This time limit is determining on service sale. The ideal area for the venture system is in CSU
Main Campus Ampayon, Butuan City.
TECHNICAL FEASIBILITY

Diagram for the System Administrator

Diagram "automated ordering system" was partitioned into elements for input, menu, payment, system
administration and output.
Sequence Diagram on Placing Order

Sequence Diagram for making the Payment

ECONOMIC
Economic Feasibility: Should We Build It?

 Identifying Costs and Benefits

Development Cost Operational Cost

Development Team Salaries Hardware Repairs
Hardware Software upgrades
Vendor Installation Operational Team Salaries
Tools and Equipment

Tangible Benefits Intangible Benefits

Increase Sales Better Supplier Relations
Reduction in Stuff Higher Quality Products

 Determining Cash Flow

Development costs
Development Labor ₱150,000
Hardware ₱35,000
Tools ₱35,000
License and Permit ₱25,000
Utilities and Equipment ₱81,000.00
 Furniture ₱25,000
Total Development costs ₱326,000
Operational costs ₱350,000
Total Operational costs ₱350,000

Total costs ₱676,000

ORGANIZATIONAL FEASIBILITY

Role Techniques for increasing sales

 Presenting the
Owner objectives of the said
 Initiates the project project
Owner  Provide resources  Gives positive vibes to
 Promote the project the co-workers

 Making sales
Assistant manager announcements
Assistant manager  Implementing workflow  Labeling the package
 Supervising employees baked goods accordingly
 Managing overall workplace  Having a good
 Holds the scheduling knowledge of all
ingredients and bakery
equipment

 Making website that is

Market Staff Market staff attractive and
 Estimates the budget interactive
 Involve in negotiations  Creating platform on
 Preparing sales the internet
 Reviewing advertising material  Advertise and promote
the brand
 Blog about food
nutrition

Kitchen lead  Making sure that the

Kitchen Lead
 Preparing the food expiration date are
 Supervise kitchen workers checked
 Orders materials and supplies  Preparing the food with
cleanliness

Kitchen Staff Kitchen staff

 Assisting the unloading of
supplies  Maintaining the
 Cleaning dishes, cooking cleanliness of the area
equipment’s
 Grating ingredients for
subsequent use by chef
 Sweeping and mapping floors

Cashier
 Removing outdated food  Friendliness
Cashier  Insuring that the costumers  Trustworthiness
 needs are met  Attentive
 Communication skills
 Patients
 Computer literate

REQUIREMENTS DEFINITION
Functional Requirements
Users of the System, must be provided by the following functionality

 Create an account.
 Log into the system.
 Navigate the canteen's menu.
 Select an item from the menu.
 Customized options for a selected item.
 Add an item to their current order remove their current order.
 Remove an item/remove all items from the current order.
 Provide payment details.
 Place an order.
 Receive confirmation in the form of an order number.
The Menu of the System (available only to canteen employees)

 Add a new/update/delete food category to/from the menu.

 Add a new/update/delete food item to/from the menu.
 Add a new/update/delete option for a given food item.
 Update default options for a given food item
 Update additional information description photo each other for a given food item.
Order Retrieval System
The three components, the order retrieval system is functionally the simplest. Like the
menu management system, it is designed to be used only by canteen employees and provides
the following functions:

 Retrieve new orders from the database.

 Display the orders in an easily readable graphical way.
 Mark an order as having been processed and restored it from the list of
active orders.
Non-Functional Requirements
Performance Criteria:

 Time: The elapsed time between the submission of order process

between the customer and cashier in a canteen should be as minimum as
possible.
 User-friendly: Our ordering system should be more user-friendly. The
user interface should be keep simple and uncluttered. Since the different
type of people will interact with this process so our project should be
very easy to understand.
 Flexibility: Our project should be so flexible that whenever you want to
make changes in it is very easily to be done.
 Extensibility: It should be able to accommodate the variations like:
 1. The different order should be handled easily.
2. It should be an option for cash in delivery, pay through card between
customer and canteen.

 Portable: Our project should be portable on any platform and available

on website easily and at a faster speed than others.
 Reusable: All the customers’ web pages that are being used for customer
information should be easily get processed so that many customers can
interact with us very easily and very fast without any information
destroy.
FUNCTIONAL MODEL
USE-CASE MODEL
Structural Model

CRC Cards

Class Name : Customer ID:1 Type:

Description: Associated Use Case: 1
Responsibilities: Collaborators:
Log in Payment
Bank()
Account Type
Online Payment
Cash on delivery()
Customer Name & Address
Back:
Attributes:
Id
Name
Address
Type of Pament
Other Associations: Payment

Front:
Class Name: Employee ID:2 Type:
Description Associated Use Case: 2
Responsibilities: Collaborators:
Log in Payment, Transaction
Bank()
Account Type
Online Payment
Cash on delivery()
Customer Name & Address
Back
Attributes:
Id
Name
Address
Type of Pament
Other Associations: Payment, Transaction
UML CLASS DIAGRAM
ERDIAGRAM
Behavioral Models

APPENDICES

Abstract
This project “food automated ordering system” provides convenience to the customer
by minimizing the queuing in taking orders. The system enhances the speed and
standardization focusing quick preparation and speedy delivery in taking orders from the
customers that provides secured ordering. For the development of the system HTML-PHP has
been used in frontend because it allows us to generate simple interface and we use SQL Server
for the backend for data management. The food automated ordering system set up menu
online and so that the customers or students can easily places order in minimizing and limiting
time spent in canteen queuing in taking orders. Also, in food automated ordering system in
ordering online allows the user to select desired food items from the displayed menu. The user
orders food items and the payment can be made online or in pay-on-delivery system. The users’
details are noted electronically and maintain confidential because it maintains a separate
account for each user. An ID and password is provided for each user to provide more secured
ordering.
Keywords: food automated ordering system, menu, food items, quick preparation, and speedy
delivery

Conclusion
The system helps to do all functionalities more accurately and faster and helps food ordering to
maintain the stock and cash flows wherein ideal area for the venture system is in CSU Main
Campus Ampayon Butuan City. Furthermore, increase the scope of business by helping users to
give order through online process. The user can simply login using his/her username and
corresponding password and then order foods to be delivered to his/her specific location.
Through internet services, administration will have the access of online information about key
factors in which it is user-friendly and easy to utilize.