Food Ordering System Using Mobile Phone

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DECLARATION OF ORIGINALITY, I declare that this report entitled Food Ordering System using Mobile Phone is my. own work except as cited in the references The report has not been accepted for any. degree and is not being submitted concurrently in candidature for any degree or other. Name LEONG WAI HONG,Date 20 APRIL 2016,BIS Hons Information Systems Engineering. Faculty of Information and Communication Technology Perak Campus UTAR ii. ACKNOWLEDGEMENT, First of all I would like to express a deeply thank to my supervisor Mr Ku Chin Soon. for his demonstration of guidance giving useful advice conceptualize the project which. enabled me to have clear understanding of my final year project Lastly I would like to. thanks again to my final year project super visor and whoever has guided me most of the. time and supported me throughout the project,BIS Hons Information Systems Engineering. Faculty of Information and Communication Technology Perak Campus UTAR iii. The purpose of this project is to develop a computerized and mobilized food ordering. system that can be used to revolutionize the traditional ordering system that currently. implemented in majority of the food and beverage industry The traditional system that. using by most of the food and beverage industry is the traditional manual ordering system. which means all works and procedures is recorded through manpower manual work and. it consist of a huge amount of paper work that is not effective and efficiency This cause. the business to encounter trouble which regarding human error due to the huge amount of. manpower manual work that operating in each business routine Thus this computerized. and mobilized food ordering system is designed to assist the business routine in term of. having better management as well as easier to handle daily business operation. This system is designed for small medium enterprise food and beverage industry The. chosen methodology for this project is throwaway prototyping methodology This is. because majority of the targeted user do not have the experience in using computerized. system in food ordering procedure as they implement traditional ordering system. previously Therefore this methodology enables developer to communicate with target. user through using the prototyping which can let target user to review evaluate visualize. and learn about the system before the actual implementation of the final system. Furthermore the system is a cross platform system which involve desktop based and. mobile phone based which is in Android operating system It is also the highlighted. feature of the system which does not limited the ordering procedures to desktop based as. portable and mobility is the current trend Besides that with this feature it also provide a. degree of level of self service for targeted users consumers as they can place order. themselves through using the mobile application,BIS Hons Information Systems Engineering.
Faculty of Information and Communication Technology Perak Campus UTAR iv. Table of Contents,Table of Contents,LIST OF FIGURES viii. CHAPTER 1 INTRODUCTION 1,1 1 Project Overview 1,1 2 Project Background 1. 1 3 Problem Domain 2,1 4 Project Objectives 4, 1 4 1 Provide convenience for both employees and consumers 4. 1 4 2 Assist restaurant to plan ahead 4,1 4 3 Prevention of food serves not in sequence 4. 1 5 Project Scope 6,1 6 Impact Significance and Contribution 7.
1 7 Chapter Summary 8,CHAPTER 2 LITERATURE REVIEW 9. 2 1 Wireless Food Ordering System 9,2 2 Online Ordering System 12. 2 3 Electronic Menu Card for Restaurants 15,2 4 Chapter Summary 17. CHAPTER 3 METHODOLOGY 18,3 1 Proposed Methodology 18. 3 1 1 Planning Analysis 19, 3 1 2 Analysis Design Implementation of prototype 19.
3 1 3 Design Prototype 19,3 1 4 Design 19,3 1 5 Implementation 20. 3 2 System Planning 20,3 2 1 Project Timeline 21,3 3 System Analysis 23. 3 3 1 Functional Requirements 23,3 3 2 Non Functional Requirements 24. 3 3 3 Hardware Software Requirements 25,BIS Hons Information Systems Engineering. Faculty of Information and Communication Technology Perak Campus UTAR v. Table of Contents,3 3 4 Use Case Diagram 27,3 3 5 Activity Diagram 28.
3 3 6 Class Diagram 40,3 3 7 Object Diagram 41, CHAPTER 4 SYSTEM DESIGN ON FOOD ORDERING SYSTEM USING MOBILE PHONE 42. 4 1 Project Design 42,4 2 Graphic User Interface Design 42. 4 2 1 Computer Side 42,4 2 2 Mobile Phone Side 56, 4 3 Database Design Entity Relationship Diagram ERD 60. 4 4 System Architecture Design 61,CHAPTER 5 SYSTEM TESTING 62. 5 1 Project Implementation Testing 62,5 2 Implementation Issues Challenges 62.
5 3 Development Tools 63,5 3 1 Database Environment 63. 5 3 2 Web Technology 63,5 3 3 System Platform 63,5 3 4 Project Management Tool 64. 5 3 5 Visual Paradigm Community Edition 64,5 3 6 NetBean IDE and Android Studio IDE 64. 5 4 Test Plan 64,5 4 1 Unit Testing 65,5 4 2 Functional Testing 71. 5 4 3 System Testing 78,5 4 4 Acceptance Testing 78.
CHAPTER 6 SYSTEM EVALUATE AND DISCUSSION 79,6 1 Proposed System Completion 79. 6 2 System Strength and Limitation 80,6 2 1 System Strength 80. 6 2 2 System Limitation 80,6 3 Future Enhancement 80. BIS Hons Information Systems Engineering, Faculty of Information and Communication Technology Perak Campus UTAR vi. Table of Contents,CHAPTER 7 CONCLUSION 82,REFERENCES 83.
APPENDIX A USE CASE DESCRIPTION 85,BIS Hons Information Systems Engineering. Faculty of Information and Communication Technology Perak Campus UTAR vii. List of Figures,LIST OF FIGURES,Figure 1 Logical Wireless Diagram 10. Figure 2 Context Level Data Flow Diagram of Online Order System 13. Figure 3 Entire Process Flow of Electronic Menu Card System 16. Figure 4 Diagram of Throwaway Prototyping processes 18. Figure 5 Timeline for Project 1 21,Figure 6 Timeline for Project 2 21. Figure 7 Timeline for Project 2 cont 21,Figure 8 Project Timeline 22. Figure 9 Use Case Diagram 27, Figure 10 Activity Diagram for Place Order using Mobile Phone 28.
Figure 11 Activity Diagram for Generate Report 29, Figure 12 Activity Diagram for Update Menu Info 30. Figure 13 Activity Diagram for Validate Order 31, Figure 14 Activity Diagram for View Order Queue 32. Figure 15 Activity Diagram for Void Order 33,Figure 16 Activity Diagram for Add Menu Info 34. Figure 17 Activity Diagram for Delete Menu Info 35. Figure 18 Activity Diagram for Make Payment 36, Figure 19 Activity Diagram for Make Reservation 37. Figure 20 Activity Diagram for Place Order by Staff 38. Figure 21 Activity Diagram for Add New Staff 39,Figure 22 Class Diagram 40.
Figure 23 Object Diagram 41, Figure 24 System Screen Flow Diagram Computer Side 42. Figure 25 Welcome Screen 43,Figure 26 Login Prompt 44. Figure 27 Open Sales 44,Figure 28 Place Order 45,Figure 29 Submit Order 45. Figure 30 Verify Order 46,Figure 31 Customer Reservation 47. Figure 32 View Table Details 47,Figure 33 Void Order 48.
Figure 34 Payment 48,Figure 35 Void Refund Transaction 49. Figure 36 Menu Management Category Selection 49,Figure 37 Add New Food 50. Figure 38 Edit Food Information 50,Figure 39 Kitchen Dashboard 51. Figure 40 System Setting 51,BIS Hons Information Systems Engineering. Faculty of Information and Communication Technology Perak Campus UTAR viii. List of Figures,Figure 41 System Currency Selection 52.
Figure 42 Tax Setting 52,Figure 43 Add System User 53. Figure 44 Update System User Information 53,Figure 45 System Report 54. Figure 46 Daily Sales Order Void Log 54,Figure 47 Monthly Sales 55. Figure 48 System Screen Flow Diagram Mobile Phone Side 56. Figure 49 Select Table Section No 56,Figure 50 Main Menu 57. Figure 51 Display Selected Food Information 58,Figure 52 View Submitted Order Information 59.
Figure 53 Diagram of System Architecture 61,BIS Hons Information Systems Engineering. Faculty of Information and Communication Technology Perak Campus UTAR ix. Chapter 1 Introduction,CHAPTER 1 INTRODUCTION,1 1 Project Overview. This project works is aimed for developing an efficient food ordering system that can be. used in the food beverage F B industry which can help the restaurants to quickly. and easily manage daily operational task as well as improve the dining experience of. customers It is believed that still have a lot of restaurants are using the traditional method. for food ordering processes By using the traditional method it arise a lot of human error. while the restaurant s employees deal with large amount of customers this issue will did. a great impact to the restaurant in terms of profitability Thus this project is to propose a. suitable food ordering system for F B industry to solve the problem that mentioned. above The system will become an important tools use for restaurant to improve the. management aspect by utilizing computerized system to coordinate each and every food. ordering transaction instead of traditional method In addition it can also provide. efficiency for the restaurant by reducing time consuming minimize human errors and. providing good quality customer service In terms of the integrity and availability of the. system provided it can be concluded that this system is a suitable solution for the F B. 1 2 Project Background, Nowadays people are more and more frequent to dine in at restaurant for their meals. Especially in Kampar it has roughly 35 thousands to 40 thousands of citizens staying in. this small town Therefore it will have a lot of people especially students of UTAR. University Tunku Abdul Rahman looking for restaurant that they prefer as their meals. such as breakfast lunch and dinner At this moment it arise a lot of troublesome to. restaurants which are still using traditional food order method as their food order process. The traditional food order method is not efficient enough for restaurant to deals with. crowded situation in their restaurant The traditional food order methods can be classified. into 2 categories which are paper based and verbal base For paper based food order. method the waiter will record down foods that customers order and pass the food order. paper to the kitchen for further process This is the method that implement by most of the. restaurants in Kampar In addition this method still consider efficient if restaurants are. BIS Hons Information Systems Engineering, Faculty of Information and Communication Technology Perak Campus UTAR 1. Chapter 1 Introduction, not crowded but however it will arise a lot of human errors while restaurants are.
crowded of customers such as food serve not in sequence missing of food order paper. mistake in record down the food name and etc, Second verbal base food order method is even worse than paper base food order method. Because verbal base food orders method require employees to remember all the. customers food order by relying on their memory and then employees will reach the. food order message to the chef in kitchen physically Verbal base food order method. contains the weaknesses such as causing the employees unable to memorize all the food. order during the restaurant is crowded of customers and the problems that mentioned. above Thus this kind of weaknesses will did a great impact to the restaurants. profitability, As a conclusion this proposal is written to propose an efficient food order system to. enhance and improve the existing traditional food order management system and provide. convenience availability and integrity to restaurants At the end of the project it will be. very useful and did a huge contribution for restaurants which are located in Kampar to. deals with crowded situation during operation hours. 1 3 Problem Domain,Difficulties in food order ticket tracking. For those restaurants which are using traditional method for food ordering processes this. is a problem that can t be eliminated Because the entire manual process which involve. waiters pen and paper Each and every food order transaction is noted down on a piece of. paper and the waiters pass the food order ticket to the kitchen for further processing. While the food order tickets have passed to the kitchen the sequence of the food order. ticket might be interchanged with other ticket Therefore it will cause the restaurant not. be able to serve their customers in sequentially according to the customer order sequence. especially in peak hour so customers would complaint to the restaurant in turn it will. affect the customer relationship of the restaurant. BIS Hons Information Systems Engineering, Faculty of Information and Communication Technology Perak Campus UTAR 2. Chapter 1 Introduction,Potential to increase cost of operation.
The cost of operation of a restaurant will be increase from days to days because of the. economic inflation When the inflation comes in the cost for each and every fresh. ingredient that used to support the restaurant daily operation will be affect too Therefore. the restaurants have to make changes to the food price accordingly in order to maintain. the profit and then all the food menu cards have to reprint to reflect the updated price By. doing so it will raise the cost of operation to the restaurant because we will not know. how frequent the inflation occur in the economy Next if the physical areas of the. The purpose of this project is to develop a computerized and mobilized food ordering system that can be used to revolutionize the traditional ordering system that currently implemented in majority of the food and beverage industry The traditional system that using by most of the food and beverage industry is the traditional manual ordering system which means all works and procedures is

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