COMPUTER-BASED

ORDERING SYSTEM

CHAPTER ITHE PROBLEM AND ITS

SETTING

BACKGROUND OF THE STUDY

In the Philippines, eating is done at least three times daily with Filipinos favorite meals. Filipinos considered food highly important as it represents an integral part of our local art and culture. In an ordinary day, some Filipinos consume five small and tasty meals starting with breakfast, followed by morning merienda, lunch, afternoon snacks, dinner and sometimes even late evening snacks.

CONFLICTS:

•Long- waiting for a waiter just to tell their order•Incorrect orders•Wrong bill and change

• To develop the software program using Hyper Text Mark-Up Language (HTML) that will be used for the transaction.

• To create a more convenient form of ordering and verification system in fast-food restaurants and the like.

• To lessen the work of the waiters in assisting the customers.

OBJECTIVE OF THE STUDY

GENERAL OBJECTIVE

This study aims to design and construct a “Computer-BasedOrdering System”, to provide an easy access in getting their orders and verifying their bills.

SPECIFIC OBJECTIVES:

This project is designed to provide an easy access of customers in getting their orders. It is a self-service ordering system in restaurants, especially in fast-food restaurants.

SIGNIFICANCE OF THE STUDY

The chosen locale of this proposal is the Woodbridge PizzaParlor located in Quezon City. The said restaurant is known for its variety of flavors of pizza and pasta. The customer’s order and verification system is designed to have two devices, one is for customer’s side and the other one is on the restaurant’s counter side. But since the study would be using HTML only in making the study, the proposed device is delimited only in the customer’s side.In the customer side, the LCD touch screen is placed at the center of each table. Each device has an installed program that is proposed in this proposal.

The recommendable shape of the table is rectangular and good for six persons. In this system, there should only one person who will encode the order. This system uses wireless technology to provide a connection between the customer’s side device and the restaurant’s counter side device/personal computer.

SCOPE AND DELIMITATIONS OF THE STUDY

CHAPTER IIREVIEW OF RELATED

LITERATURE AND STUDIES

Competition in the food service segmentis also becoming increasingly fierce as restaurants look to attract diners from other types of restaurants in order to increase their own traffic. Competitors who have not kept up through menu innovation or by offering new services have felt the strongest pressure competitively. Restaurants that demonstrate innovation and creativity to improve convenience and service will be those that achieve differentiation from competitors. Moreover, those restaurants that are able to provide new concepts that can appeal to a wider variety of customers will also realize increased returns.

RELATED LITERATURE

Some students from Stanford University haddesigned a screen based menu system which they called “Automated Electronic Menu System”.

This system is pretty similar to the online shoppingsystems used in most commercial web sites. It has a shopping cart function. The customer can browse through a graphical menu with several options, such as topping or sauce, and the nutritional information for each dish. The customers can add the items they like to the shopping cart and, like shopping sites, be able to check the cart at anytime and check out after decided. Moreover, it has a”Call Waiter” button for shortening the waiting time for the waiter.

RELATED STUDIES

CHAPTER IIIMETHODOLOGY

In this phase, the proponents discussthe project management, which is the discipline of bringing about the successful completion of specific project goals and objectives. The Gantt Chart shows the activities and how each day and time the proponents used to accomplish each activities.

PROJECT MANAGEMENT

GANTT CHARTDuration (in days) 1 2 3 4 5 6 7 8

Topic Proposal                                    

Data Gathering                                    

Background of the Study                                    

Objectives of the Study                                    

Significance of the Study                                    

Delimitation                                    

Submission of Chapter I                                    

Related Literature                                    

Related Studies                                    

Submission of Chapter II                                    

Project Management                                    

Overview of the Existing System                                    

Overview of the Proposed System                                    

Submission of Chapter III                                    

The current system of the Woodbridge Pizza Parlor is actually manual. They have no existing computerized order and sales system. Due to the manual system that they have, their services are slow. In their current system, problems like missing order, loss of data, and wrong delivery details could possibly occur.

OVERVIEW OF THE EXISTING SYSTEM

The user has a difficulty in computing the customer order due to the manual process. Receiving the order from the customer took a lot of time in writing the order of the customer. Recording of data in manual process can loss the data and also have the possibility to make a mistake in writing the customers’ order.

USER OVERVIEW

SYSTEM FLOWCHART

START

Customer Order

Item Available?

Compute Customer

Order

Customer Receipt

END

No

Yes

SYSTEM DATA FLOW

Customer

1

Take Order

2

Accept Order

3

Compute Customer

Order

4

Accept Payment

5

Issue Receipt

Customer Payment

Customer Order and Official Receipt

Customer Order

Verified Customer Order

Accepted Customer

Order

Computed Customer

Order

Accepted Payment

Counter

The computerized order and sales system can lessen the time consume in writing the order of the customer. In computerized order, the customer can select from the displayed menu in the LCD touch-screen provided in each table of the restaurant.

OVERVIEW OF THE PROPOSED SYSTEM

The customers will select the foods they want to order from the LCD touch-screen provided in each table in the restaurant wherein the proposed system is installed. After choosing the foods, they will submit it by pressing the “submit button” in the screen which will be transferred to the counter side device.

USER OVERVIEW

SYSTEM FLOWCHART

START

Selection of Order

Customer’s Order

Submission of Order

Processing of Order

Official Receipt

END

SYSTEM DATA FLOW

Customer

Select Food

Food Menu

Select Drinks

Drinks Menu

Customers’ Order Inventory

Payment of Order

Price Inventory Cash Inventory