Subject Name : DMA (22319) Academic Year : 2023-24

Course Name : Information Technology Semester : Fourth

A STUDY ON :- RESTAURANT MANAGEMENT SYSTEM

MICRO PROJECT REPORT
By the group of 4 student’s
Sr. No. Roll No. Enrollment Seat No.
Name of student
(sem. – 4) No. (sem. -4)
Abhay Vijay Sonone 2200360057
1. 58
Sujal Shriram Adhikari 23112090697
2. 50
Sahil Sadanand Desale 23112090703
3. 56
Sahil Sunil Pagare 23112090700
4. 53

Under the guidance of

Miss. Ritika Mahajan

Second year of Diploma program in Engineering and Technology of

Maharashtra State board of Technical Education, Mumbai.

AT

SHIVAJIRAO S. JONDHLE POLYTECHNIC ASANGAON

1
MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION

This is Certify that Mr.ABHAY VIJAY SONONE, Roll no.58 in

fourth semester of Information technology Diploma program in Engineering and

Technology At 0935 - SHIVAJIRAO S. JONDHLE POLYTECHNIC has

completed the Micro Project Satisfactorily in subject DMA (22319) in the academic

year 2023-24 as per the MSBTE Prescribed curriculum of ‘I’ Scheme .

Place : Asangaon Enrollment no. 2200360057

Date : / / 2024 Exam seat no.

Subject Teacher Head of department Principal

Seal of institute

2
MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION

This is Certify that Mr. SUJAL SHRIRAM ADHIKARI, Roll no. 50

in fourth semester of Information Technology Diploma program in Engineering and

Technology At 0935- SHIVAJIRAO S. JONDHLE POLYTECHNIC has

completed the Micro Project Satisfactorily in subject DMA (22319) in the academic

year 2023-24 as per the MSBTE Prescribed curriculum of ‘I’ Scheme .

Place : Asangaon Enrollment no. 23112090697

Date : / / 2024 Exam seat no.

Subject Teacher Head of department Principal

Seal of institute

3
MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION

This is Certify that Mr.SAHIL SADANAND DESALE, Roll no. 56 in

fourth semester of Information Technology Diploma program in Engineering and

Technology At 0935-SHIVAJIRAO S. JONDHLE POLYTECHNIC has

completed the Micro Project Satisfactorily in subject DMA (22319) in the academic

year 2023-24 as per the MSBTE Prescribed curriculum of ‘I’ Scheme .

Place : Asangaon Enrollment no. 23112090703

Date : / / 2024 Exam seat no.

Subject Teacher Head of department Principal

Seal of institute

4
MAHARASHTRA STATE BOARD OF TECHNICAL EDUCATION

This is Certify that Mr.SAHIL SUNIL PAGARE, Roll no. 53 in

fourth semester of Information Technology Diploma program in Engineering and

Technology At 0935-SHIVAJIRAO S. JONDHLE POLYTECHNIC has

completed the Micro Project Satisfactorily in subject DMA (22319) in the academic

year 2023-24 as per the MSBTE Prescribed curriculum of ‘I’ Scheme .

Place : Asangaon Enrollment no. 23112090700

Date : / / 2024 Exam seat no.

Subject Teacher Head of department Principal

Seal of institute

5
 INDEX

Sr. No. Topic Page No.

1 Introduction
2 ER diagram scenario
3 ER diagram
4 Normalization of database
and functional dependencies
5 Tables screenshot with data
6 Query with data screenshot
7 Enable,disable constraints of
table with screenshot
8 Conclusion & Reference

6
 INTRODUCTION

Introduction to Restaurant Management System

Customer satisfaction is the cornerstone of success for any business, and
restaurants are no exception. In traditional restaurants, the method of
flagging down servers by hand-waving can be inefficient, leading to
complaints and missed service requests. To address this challenge,
the Restaurant Management System aims to enhance operational
efficiency through an internal wired communication system.
Key Objectives:
1. Efficient Communication: The system allows customers to easily
request service by placing a device at their table. This eliminates the
need for waving or waiting for a server’s attention.
2. Improved Customer Experience: By promptly notifying servers of
customer needs, the system enhances overall customer satisfaction.
3. Employee Monitoring: Restaurant managers can monitor response
times and recognize hardworking employees while motivating others to
improve.

Features:
 Customer Call System: Each table is equipped with a device that
customers can use to call their servers.
 Internal Communication: Servers receive immediate notifications
when a customer requires service.
 Focus on Current Customers: Servers can concentrate on serving
existing customers rather than constantly scanning the dining area.
 Managerial Oversight: Managers can track server performance and
optimize restaurant operations.

CONCLUSION AND REFERENCE

7
Conclusion:

A well-designed restaurant management system streamlines operations,

enhances customer experience, and optimizes resource utilization. Key
features include order processing, inventory management, table reservations,
billing, and reporting. By integrating technology, restaurants can improve
efficiency, reduce errors, and boost profitability.

The purpose of the wireless

restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to

8
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.
9
The purpose of the wireless
restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
10
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.
The purpose of the wireless
restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
11
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
12
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.
The purpose of the wireless
restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to
13
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.
14
The purpose of the wireless
restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
15
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.
The purpose of the wireless
restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
16
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
17
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.
The purpose of the wireless
restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to
18
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.
19
The purpose of the wireless
restaurant management system
is to
improve worker efficiency and
to maximize profit margin of
restaurant owners
by providing better service.
Providing prompt response to
customers through
use of a System and data
collection by the Main
Dispatcher will allow this to
happen. This project proved to
be a larger task than expected
due to lack of
manpower and late arriving
parts. Certain functionality also
had to be
20
abandoned to meet time
constraints. The System is not
designed to replace the
existing ordering systems which
are at many restaurants but to
complement it.
Once the Restaurant
Management System becomes
further refined with the
ideas discussed in the previous
section, it will pose to be an
indispensable tool.

A restaurant management system is a vital tool for modern food

establishments to streamline operations, enhance customer service, and
maximize efficiency. Through features such as table management, inventory
tracking, and staff scheduling, these systems enable restaurant owners and
managers to make informed decisions, reduce waste, and optimize resources.

However, implementing and maintaining a restaurant management system

comes with its own set of challenges. These include initial setup costs, staff
training requirements, and the need for ongoing technical support and
updates. Additionally, integrating the system seamlessly into existing
workflows without disrupting daily operations can be a complex task.
21
REFERENCES:

List of resources consulted during system development (books, articles,

online documentation, etc.)

22
23