Case Study: Tick Flavor Restaurant & Takeaway


may be as permanently situated as a kiosk or newsstand. Chesz Johnson take away and restaurant in Uganda. Kebabs sold in many countries. "to go" and "for here". rather than eaten directly from its package. there are facilities for customers to order food by telephone. or over the Internet. take-away restaurants are often small businesses serving traditional food.S. or "to stay" or "dine in" in the USA and Canada. Food ordered this way (especially in fast food) is ordered to go. This trend of business is on the rise as many small businesses take to the Web to promote their take-outs. to be collected or delivered. Take-out food is often fast food. but not always so. Take-out proper may need to be unpacked and laid out. fish and chip shops in the UK. and "to eat in". and ice cream for example) clearly expect that the food will be eaten out of its package on the street. There is no clear line between street food and take-out. pizza. sandwiches sold by delis in the U. Whereas fast food carries the connotation of a standardized product from a globalized chain or franchise. for example. In different markets different terminology is used for this: "to take out" or "to take away". in the UK and Australia. which is sometimes but by no means always of high quality.A. . The restaurant may or may not provide table service. In some cases. and the wide range of sausage-based snacks sold from stalls in German cities.1 Background of the study A take out or take away restaurant is a restaurant where food is purchased for the purpose of being eaten elsewhere.CHAPTER ONE INTRODUCTION 1. as opposed to eating in or dining in. Some places give the option of dining in the restaurant or take the food away in packages. Crêpe stands in France. fax. and some take-out windows (coffee. and in the United Kingdom it is ordered to take away or sometimes to eat out. Examples of take away restaurant include Tick flavor take away and restaurant.

this has resulted into long queues at the restaurant and other customer opting to dine from other restaurants to avoid waiting for hours to be served food. Due to their quality services this led to the increase in the number of customers at the restaurant. In 2004.Certain types of food that are normally served in sit-down restaurants are commonly available as take-out. and have created franchises to deliver food from restaurants to customer premises 1. It’s for this reason that this study took out to develop a web based management information system that will provide online ordering for food. efficient transaction management restaurant premises. lunch. due to a continuous increase in the number of customers this restaurant opted to include take away as one of its services to its customers since not all customers had enough time to come and have meals from the restaurant. Currently. and thus reduces on congestion at the . Some businesses have taken a cue from the ever increasing popularity in takeout. In 2000.2 Case Study description Tick flavor is a take way and restaurant located along old Port bell road about 7km off Jinja road. customers come and make orders at the restaurant and are given receipts after they have paid for the ordered meals while they wait to be served by the respective waitresses or waiters and this takes approximately 10 minutes for each customer to be served after the order is made. the management gained enough capital and transformed the joint into a restaurant where people come to have breakfast. It started in 1998 as a breakfast joint which was mainly used by the Akamba Ngegge Company constructors to have their daily breakfast. and supply for take-out and delivery only. evening tea and supper. Pizza is one example: some pizzerias and chains have no tables. Currently the restaurant is using a manual system of data management where details of customers are kept in books and distant customers still have to come to the restaurant to order for food.

handle transactions and support online ordering for food. provide an online menu.4. as a result of the introduction of a take away service. To implement the developed web based management information system 4. 1. capture daily sales. 3. the solutions to this problem therefore lie in web based management systems that require less human interactions and therefore this web based management information system is necessary 1.6 Scope of the study The developed system will among things facilitate online orders for food. To study the current system identifying its inefficiencies and its strength 2. 1. print receipts and compute daily total sales made by the restaurant. the current system has become unable to meet customer needs in terms of consumption priority and time priority and this has resulted into long queues and customers waiting for long time to be served food.1. To design a web based management information system to keep track customer records as well enhancing online orders.3 Problem Statement Due to an increase in the number of customers.4 Objectives of the Study 1. In future it is likely that the manual system will not be able to handle all the restaurant customers with minimum delay. compute employee salary based on hours worked per month and daily expenditures . it is likely that the trend will continue as time goes by.1 General Objective of the Study To develop a Wed Based Management Information System to keep track of customer details. This has resulted into other customer opting to dine from other restaurants to avoid waiting for long hours to be served and this has had significant impact on the restaurant’s turnover.5 Justification of the Study Since the number of customers has almost tripled from the time the restaurant was started.2 Specific Objectives 1.4. To test and validate the developed system by use of case study 1.