CHAPTER II

Review of Related Literature and Studies

To intensify the knowledge and clarity of the perception of the problems, a number

of books and periodicals were read to gather insights that were used by the researcher in

conceptualizing this study. Those which have been found relevant are hereby presented.

2.1 Related Literature

This chapter discusses the different approaches for automating the

ordering processes of restaurants. After that, it explains the web application development

tools and technologies used in this project. This will also examine the previous literature

in detail and will see how and what sort of research work has already been done on food

ordering systems.

A computerized restaurant system is “an integrated IT system that supervises,

manages, and facilitates the planning operations in restaurants” (Tan, 2016). Before the

automated system has been introduced, the orders and payments were managed

manually using register books. Point-of-Sales (POS) was introduced in the era of 1990.

After the system got popular, it started being used in the restaurant industry. After 1990,

the internet and wireless technology moved on so fast. Restaurants also started using

different technology-based systems to increase the efficiency of the system (Sullivan,

2017). Researchers also started introducing different types of solutions for restaurants.

Lots of work have been done for automating the operations of the restaurants. Every

researcher chose an aspect or problem and tried to make a good solution for that. 13 The
solutions provided by researchers can be categorized into different categories. The

following sections will discuss those systems.

Based on the research that has been done by L Warlina and S M Noersidik, the

effectiveness of web-based food ordering systems to solve the queue problem of ordering

food is still in doubt, but the enthusiasm of customers and employees for the existence of

web-based food ordering system is vast. The hope of a web-based food ordering system

can help customers to place orders and assist employees to manage food orders. Web-

based ordering application is handy for customers ordering food without having to queue

up. A food ordering system can help customers to place orders and assist employees to

manage food orders. (L Warlina and S M Noersidik 2018)

Electronic Menu Card for Restaurants. This ordering system overcomes the

drawback of traditional paper-based order systems, it changes everything from paper-

based to computerized. First of all, the system will be programmed with the food available

from the respective restaurant and displayed on touchscreen devices that have been set

up at each of the tables within the restaurant. In addition, the touchscreen device will

have a very attractive Graphic User Interface (GUI) that displays the food menu for

customer to make their choices and enable a customer to place an order by touching the

particular food image that displays on the device screen. Next, when the customer placed

an order, the food order will be sent to the kitchen and the chef can prepare the food. This

system eliminates the issue of a traditional paper-based system in that the waiter has to

manually deliver the order to the kitchen. Other than that, the system provides a sub-

module that enable restaurant owner to update the food details, food price and etc. It
was very convenient compared to the traditional paper-based system because paper-

based system 14 requires the restaurant owner to dispose of all old food menu cards and

re-print the latest food menu card to serve their customers. The system was fully relying

on the gadgets and the gadgets don’t need to leave or vacation thus it can work efficiently

24 hours per day and 7 days per week. Therefore, it can reduce the excess manpower

needed in the restaurant business by reducing the number of employees within the

restaurant.

2.2 Related Studies

Mayurkumarpatel proposed an online food order system that is fulfilling the basic

need to order food in a restaurant. His aim is to make ordering easy for both customers

and waiters. To overcome the device and operating system-centric approach for

automating restaurant operations, K et al. (2016) proposed an online web application that

can be accessed through the internet. For using this application, a computer screen will

be placed on each table of a restaurant for customers to order. Customers can order food

for takeaway and make payments through the application. However, the idea is

innovative, but a little bit weird as computers need to be installed on every table.

Sometimes it may create a complex problem rather than making a solution. Patel (2015)

developed an online food ordering system with Java in the backend system and HTML with

CSS in the front end. It was a robust and nice application. But the responsive development

method was not used in the application.

 The advancement and innovation of technology help people to manage their tasks

easily and efficiently. Many other industry areas have used management systems to assist

their business growth for a long time ago, therefore it is also a trend that causes the F&B

industry to make use of a management system for their business. The system can reduce

and replace the human manpower task, reduce the time consume for each transaction,

and 15 generate reports for further management purposes by fully utilizing the system.

(Leong Wai Hong 2016).

2.3 Review of Foreign Literature

The computerized canteen ordering system has received a lot of attention.

Previous studies and products on the subject of automated ordering systems for canteens

are shown in this section.

A. Self-Ordering in Restaurant

In the restaurant (canteen) industry, self-service or self-ordering refers to restaurants that

accept orders from customers via various technologies such as the internet and others.

Self-service or self-ordering is a successful concept in many other countries when

implemented in restaurants/canteens. Self-service or self-ordering technology has been

shown to benefit the majority of investors.

According to Odesser-Torpey (Odesser-Torpey, 2008), the majority of Americans despise

waiting for an order. As a result, they prefer self-service technology, such as text

messaging, the internet, or a kiosk. Generally, customers prefer self-service due to the

speed and convenience of placing orders and completing transactions, which means that
self-activated terminals are more likely to serve as a future ordering innovation.

Alternative ordering can increase check size, free up counter space and staff required to

serve customers, and remove money handling from the service equation.

According to Bhatnagar (Bhatnagar, 2006), the innovation of the kiosk and computerized

tabletop ordering screen will force the restaurant industry to redefine the frequently used

acronym quick service restaurant. The kiosk and the internet allow customers to obtain

information and search for recipes. Additionally, the kiosk and internet accept orders and

payments via credit and debit cards. As a result, incorrect orders and long queues can be

avoided, and order staff can be reassigned to other tasks in order to focus on expediting

delivery orders. On the other hand, a table-top touchscreen order system can accept

customer orders, handle additional customer requests such as refilling drinks, summoning

a waiter, and accepting payment via credit or debit card.

Bytes, a restaurant in Canterbury, has successfully differentiated itself from competitors

by implementing online service ordering and payment concepts. Bytes' system enables

customers to place an order via touch screen, which is then routed to the bar or kitchen.

Additionally, the system offers games after a customer place an order, and in the future,

customers will have access to the internet. Ordering via touch screen eliminates the need

for a waiter. Additionally, the system maintains a database of customer habits and

preferences, generates management reports, conducts analysis, and enables the menu to

be uploaded instantly. (Brickers, 2006).

According to the study, it is possible to implement an online food ordering system in

Nigeria's fast-food restaurants and canteens. This is because the system can increase

workplace efficiency, restaurant sales, and order accuracy. As a result, it is worthwhile to

invest in the system, as this can reduce the time required for a return on investment.

Additionally, the system should be backed up by the taste and services of the food's origin

to ensure customer loyalty and satisfaction. However, the widespread adoption of

automated canteen ordering systems may result in an influx of labor as wait staff is

eliminated in the restaurant industry. While the system is critical to implement, there is

still some risk associated with other factors such as direct interaction and restaurant

design concepts that must be considered in order to ensure the system's success.

Gan (Gan, 2002) suggested developing an automated canteen ordering system that would

enable customers to place orders at any time and from any location.

The system assists in managing customer orders as well as advertising promotions. It

enables kitchen staff to view orders, management to manage raw materials efficiently,

and staff to search for customer delivery and profile information. This system contributes

to the reduction of queues during peak hours, the acceleration of food preparation, and

the increase in customer volume. As a result, the market share of fast-food

restaurants/canteens can be increased, which increases the investor's return on

investment. According to De Leon (De Leon, 2008), there are several components that

should be included in a well-designed, automated ordering system.

The system should be straightforward to navigate, devoid of clustering, and simple to

order. (Sharma, 2007) was created for professionals with search engine optimization

capabilities and is available 24 hours a day. Additionally, the system should include a

secure payment gateway that allows them to protect their customers' credit card

information, track orders, and sales history easily, and generate a comprehensive sales

report. (Sharma, 2007).

The trade of products and services through the internet and other computer networks is

known as e-commerce, or electronic commerce, according to Garrett (1996). In e-

commerce, consumers and sellers trade products and services using computer networks.

Aspects of electronic commerce also include the transmission of business data across

communication networks, the management of business connections, and the execution

of commercial transactions. It includes interactions between companies and their

consumers, as well as between businesses and their customers (business-customer).

In contrast to the dominance of B2B e-commerce in the present market, customer-

oriented e-commerce accounts for less than 10 percent of total volume, despite the fact

that they are all increasing rapidly (Vladimir, 1998). E-commerce benefits consumers.

They may compare prices and make purchases from the comfort of their own homes or

workplaces 24 hours a day, seven days a week.

B. History of Automated Canteen ordering system

1. Pizza Hut was the first restaurant to accept online orders in 1994. In the United

States, 40% of individuals have ordered food online at least once, demonstrating

the growth of the online meal ordering sector. Meals made by establishments and

by people are both available on the online food ordering market. There is also the

option of having groceries delivered or picked up at the convenience of your

home.

2. The first online meal-ordering business, Worldwide Waiter (now known as

waiter.com), was created in 1995. The service, which began in northern California,

has now grown to include cities throughout the United States.

3. Several large pizza companies had built their own mobile apps by the end of the

2000s and were doing around 20%-30% of their business online at that time. Food

delivery start-ups have become increasingly popular as a result of the rise of apps

like uber and the sharing economy.

4. In 2010, snap finger, a restaurant ordering website, saw a 17 percent increase in

mobile food orders in a single year.

5. Ordering food over the internet has overtaken ordering by phone by 2015. From

0.15 billion yuan in 2014 to 44.25 billion yuan in 2015, China's online food ordering

and delivery sector has grown significantly. The percentage of all restaurant

transactions in the United States that were completed online in September 2016

was 61 billion.
C. Full-Service Restaurant

The traditional food order process used in most full-service restaurants starts when a

waiter brought the guests the paper-based menu and then waits for the guests to choose

items from the menu and inform the waiter of the order items. The process typically

required the guests to be seated in the restaurant and a waiter to assist with the ordering.

One of the most widely used food ordering systems is the conventional paper-based

system. In this system, all records are stored on paper. The main drawback of this system

is papers can get easily lost or damaged. There is also a waste of money, time, and paper.

Paper-based systems do not provide any form of dynamicity. Even a small change requires

the re-print of the entire menu card. Also, a large amount of human effort is required, this

system is not working properly because it has some errors and from a customer’s point of

view it is time-consuming.

D. Automated Food Ordering System

In order to reduce service costs and enhance customer experiences, few restaurants have

invested in the service automation system. The automation system used to capture the

food order from guests ranged in many forms but mostly comprised of electronic

conductive material. One more disadvantage of the capacitive touch screen is it is

expensive, offers less durability, and short life. The drawbacks of a resistive touch screen

include its inability to support multi-touch gestures, its poor visibility in direct sunlight,
and its less durability. The technology can be susceptible to data noise, and it may be

affected by large amounts of dirt and dust in the environment.

E. The Existing System

All procedures are conducted manually by a waiter carrying paper and noting down the

customer's order or ordering over the counter under the non-computerized operating

system currently in use. Because of this, the waiter may offer the client food from a

different menu than what the customer intended. This might generate a lot of

embarrassment for the waiter if the client takes it personally.

F. Problems of Existing System

Because of the manual menu, it is extremely difficult to satisfy the wants and needs of

the customers.

The majority of the issues are as follows:

1. Customers' orders are taken incorrectly, and mistakes are made.

2. Customers' purchase orders which are a time-consuming process. It is impossible

to deliver goods on time as a result of this.

3. It results in a lack of communication between customers and employees.

4. The system's record-keeping is inadequate. As a result, there have been reports

of vital records being lost in the past. Furthermore, preventing unauthorized

access to the system file system is a problem with a muddled solution.

5. Unnecessary time is spent passing information up the of command.

 6. Management occasionally requests a copy of the customer's order form, which

can take a long time to obtain.

7. It reduces the flow of production

8. Wasting time to fall-inline and wait to address your order.

2.4 Review of Foreign Studies

According to Monik Shah, Shalin Shah, Mohd Danish Shaikh & Kaustubh Tiwari in

today’s age of fast food and take-out, many canteens have chosen to focus on quick

preparation and speedy delivery of orders rather than offering a rich dining experience.

Until very recently, all of these delivery orders were placed to the waiters or over the

phone, but there are many disadvantages to this system, including the inconvenience of

the customer needs to have a physical copy of the menu, lack of a visual confirmation that

the order was placed correctly, and the necessity for the canteen to have an employee

answering the phone and taking orders. What, we propose is a Canteen Automation

System, which is a technique of ordering foods online applicable in any food delivery

industry. The main advantage of this system is that it greatly simplifies the ordering

process for both the customer and the canteen. When the customer visits the ordering

webpage, they are presented with an interactive and up-to-date menu, complete with all

available options and dynamically adjusting prices based on the selected options. After

making a selection, the item is then added to their order, which the customer can review

the details of at any time before checking out. This system also greatly lightens the load

on the canteen’s end, as the entire process of taking orders is automated. Once an order

is placed on the webpage, it is entered into the database and then retrieved, in pretty
much real-time, by a desktop application on the canteen’s end. Within this application, all

items in the order are displayed, along with their corresponding options and delivery

details, in a concise and easy-to-read manner. This allows canteen employees to quickly

go through the orders as they are placed and produce the necessary items with minimal

delay and confusion. Monik Shah, Shalin Shah, Mohd Danish Shaikh & Kaustubh Tiwari

(Vol.5 Issue:1 2018) Canteen Automation System. International Research Journal of

Engineering and Technology (IRJET)

The development of the economy and information technology in foreign countries

occurs very rapidly. This of course affects the efficiency of technology utilization and

people's lifestyles which tend to be consumptive. Therefore, the tenants began to improve

and provide the best facilities for the convenience of the crowds of customers. One place

that is always brimming with customers is a place to eat, such as a food court or canteen.

A canteen is a room or place in a building used by customers for eating or drinking. The

canteen is always crowded during lunchtime. The crowds of customers coming makes it

difficult for tenants to serve customers because, at the same time, they must serve both

customers who want to place an order and also customers who want to pay for the order.

Furthermore, there are customers who prefer cashless payments and this makes it difficult

for tenants to maintain the quality of orders, leading to declining in the quality-of-service

Tenants’ difficulty in serving customers will certainly lead to missed orders and errors in

calculating transactions. Another issue caused by manual or conventional payment and

ordering systems is a long queue which results in losses for both tenants and Costumers.

(Kim, Moreo, and Yeh 2005).

A self-administered paper survey instrument was developed through a compilation of

several surveys from previous research that assessed student satisfaction with university

dining attributes, including food quality, service quality, variety of menu items, cleanliness,

and atmosphere/ environment (Harrington et al., 2013; Joung et al., 2014; Kim et al.,

2004; Kwun, 2011; Kwun et al., 2013), nutritional content (Kim et al., 2004; Kwun, 2011),

availability of healthy options (Harrington et al., 2013; Kim et al., 2004; Kwun, 2011),

location (Harrington et al., 2013; Kim et al., 2004; Klassen et al., 2004), and

image/reputation (Harrington et al., 2013).

2.6 Exiting Flow Chart

2.7 Definition of Terms

Terms (Definitions)

Enthusiasm - (Something causing a feeling of excitement and active interest.)

Reduction – (The action or fact of making a specified thing smaller or less in

amount, degree, or size.)

Innovative – (If you love to experiment and find new ways to do things, you are an

innovative person. )

Integrated – (To form, coordinate, or blend into a functioning or unified whole)

Queue – (A waiting line especially for persons or vehicles.)

 BIBLIOGRAPHY

Chapter 2

Books:

Namrata Pandey, Automated Canteen Ordering System, IJRASET, Publish Date: 2022-05-07.

ISSN: 2321-9653; IC Value: 45.98; SJ Impact Factor: 7.538 Volume 10 Issue V May 2022- Available
at www.ijraset.com

Tripathi B, Rakshitha Raj R, J B Akshaya, Srilaxmi C P, Online Food Ordering System, Publish Date:
July 2019.

International Journal of Recent Technology and Engineering (IJRTE) ISSN: 2277-3878, Volume-8,
Issue-2S3, July 2019

Varsha Chavan, Priya Jadhav, Snehal Korade and Priyanka Teli, Implementing Customizable
Online Food Ordering System Using Web Based Application, Publish Date: April 2015.

International Journal of Innovative Science, Engineering & Technology, ISSN 2348 – 7968, Vol. 2
Issue 4, April 2015.

Articles:

Yasmeen Jaghbeer, Robin Hanson, Mats Ingemar Johansson, Automated order picking
systems and the links between design and performance: a systematic literature review,
International Journal of Production Research, Volume 58, 2020, Issue 15, Published
online: July 07, 2020,
Related literature:

According to Odesser-Torpey (Odesser-Torpey, 2008) ….

According to Bhatnagar (Bhatnagar, 2006) ….
Gan (Gan, 2002) suggested…
According to De Leon (De Leon, 2008) ….
According to Garrett (1996) ….

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ordering&gs_lcp=Cgdnd3Mtd2l6EAMyCggAEJECEEYQQEyBQgAEJECMgUIABCRAjIFCAAQkQIyBQg
AEJECMgIIADICCAAyAggAMgIIA
DICCAA6BwgAEEcQsAM6BwgAELADEEM6CgguELADEMgDEEM6EAguEMcBE
K8BELADEMgDEENKBQg4EgExUNhGWLxMYOZOaAFwAngAgAG_AYgBrgOSA
QMyLjKYAQCgAQGqAQdnd3Mtd2l6yAENwAEB&sclient=gwswiz&ved=0ahUKEwjutdve4_LvAhXLP
XAKHZ6GAHcQ4dUDCA0&uact=5 https://en.wikipedia.org/wiki/System Warlina and S M
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https://www.irjet.net/?fbclid=IwAR3tv2ruv7kUIlbcCUcIOOZXMLnH-
pCDk9o_DUy_aZvtu5Ah82UE7qg-2mw