International Journal of Informative & Futuristic Research ... · Management staff could use the...

1840 www.ijifr.com

Copyright © IJIFR 2015

Reviewed Paper

International Journal of Informative & Futuristic Research ISSN (Online): 2347-1697

Volume 2 Issue 6 February 2015

Abstract

The primary objective of this study was to develop a control system for autonomous mobile robots used in Hotel management. To accomplish this objective, it was necessary to develop mobile robot having minimal centralized control. This report focuses on the development of two basic motion control algorithms, namely a GOTO algorithm and a FOLLOW algorithm, for use in a master–slave system. These robot motion control algorithms would have wide applicability in hotel operations. In this master robot receives order from the customer and passes it to the slave to place the order. Master wakes up on presence of customer and actuates to provide user a menu card. Then user places the order then these orders are placed and posted to the slave which picks them on completion and passes it to particular table. Our aim is to develop the system using ARM Processor for E-restaurant management system using robot. This increases the efficiency of restaurant management. .

E-Restaurant management system using robot

Paper ID IJIFR/ V2/ E6/ 045 Page No. 1840-1847 Subject Area Electronics

Engineering

Key Words Multi-Touchable Dining Menu, RFID, Kitchen Menu, Robot Restaurants

K. A. Wadile 1

Assistant Professor Department of Electronics Engineering Pravara Rural Engineering College, Loni Ahmednagar - Maharashtra

Pandey Sushma A.

B.E. Student Department of Electronics Engineering Pravara Rural Engineering College, Loni Ahmednagar - Maharashtra

Gaware Kanchan J.


Tambe Sarita P.


1841

ISSN (Online): 2347-1697 International Journal of Informative & Futuristic Research (IJIFR)

Volume - 2, Issue - 6, February 2015 18th Edition, Page No: 1840-1847

K. A. Wadile, Pandey Sushma A., Gaware Kanchan J., Tambe Sarita P :: E-Restaurant management system using robot

1. Introduction

Numerous efforts have been taken by restaurants to adopt information and communication

technologies such as touch screen, PDA, wireless LAN etc. to enhance dining experience. This

paper highlights some of the limitations of the PDA-based food ordering system and proposed the

Multi-touchable E-restaurant Management System as a solution. The system consists of multi-

touchable interactive dining menu that allows customers to make order conveniently on the

developed multi-touchable dining table during the busy hours using their fingers. Orders made by

the customers will be updated instantly to a centralized database and subsequently reach the

cashier and the kitchen module respectively. Management staff could use the system to manage the

restaurant operations digitally, starting from the creation of food items for the multi-touchable

interactive dining menu to deleting it or to manage orders from customers all the way to billing it.

Following are the points of introduction:-

A system and method that provides menu wirelessly interconnected with a restaurant's server

is provided.

The restaurant server provides the electronic the menu items Menu software used to navigate

through the menu items and options.

The electronic provides menu the patron with details regarding menu items including detailed

descriptions, photographs and videos, and nutritional information.

The patron's order is wirelessly transmitted to the restaurant server and communicated to the

restaurant kitchen staff.

The electronic menu device is also used to request assistance and request the status of an

order that has been placed.

The patron can pay using the electronic menu device by providing credit card information or

the patron can request assistance and provide payment, such as cash, to the restaurant's wait

staff.

Robot serves the order from kitchen to the particular table.

2. System Overview

2.1.RFID

Radio-frequency identification (RFID) is an automatic identification method, used in storing and

remotely bring data using devices called RFID tags or transponders. This technology requires the

extent of cooperation of an RFID reader and an RFID tag. An RFID tag is an object that can be

used to or implement into various product, animal, or person for the purpose of identification and

tracking using radio waves. Some tags can be read from several meters away and beyond the line

of sight of the reader. An RFID tag is an object that can be applied to or implement into a product,

animal, or person for the purpose of identification and tracking using radio waves. Some tags can

be read from several meters away and beyond the line of sight of the reader.[1]

2.2. Multi-touch Technology

Multi-touch technology is a developed one to the existing touch technology whereby users are

allowed to control and perform operations simultaneously on the electronic visual displays using

multiple fingers or gesture inputs. Large displays can be used such as from the tabletop and the

1842




wall-screen is deemed to be essentials when dealing with multiple users sharing the same display

for information visualization purposes. It is reported that the social interaction is highly improved

among users, when this type of shared display and input are used.

Thus, the adaptation of the multi-touch technology into a restaurant table will be of good

combination as the restaurant table can now acts as a dining table, a platform for digital meal

ordering using fingers on the table surface, and an entertainment platform while waiting for the

food to be served. This will hopefully enhance customers’ dining experience especially during the

peak hours. It also improves the speed of working.

2.3. Restaurant Ordering Systems

Restaurants one of the main industries that have been supporting the economy for decades. The

usual instruction process of a meal ordering in a restaurant begins with customers making an order

through waiter, then passing the information to kitchen staff for food preparation, and finally reach

to cashier to record the billing[3][4]. However, often mistakes and delays will occur throughout the

ordering process resulting in unsatisfactory among customers. Thus, new technologies and

approaches are introduced into restaurants with the aim of improving efficiency and minimizing

errors of the food ordering system. One of the technologies that been adopted by the restaurant is

the PDA based wireless food ordering system. Various applications have been developed specially

for such restaurant ordering system, which include e Menu, a web-based ordering system that runs

on wireless connection and Easy-Orders, the first application developed to communicate with

computers to deliver e-commerce tasks[5].Business that implemented such mobile technologies

generally improved their operation efficiency, reduced operation costs, and improved service

quality[6].Another important aspect of restaurant ordering system of dining menu. Dining menu

ought to be informative, attractive and update all the time for customers to make order easily.

Restaurant owners strive to outwit each other by introducing new promotions, new food menus and

new attractive announcements. By doing so, dining menu is frequently changed, which involve

huge amount of money and time. Errors are also prone to happen in the dining menu was

introduced in some restaurants that provide customers with a computer to access the digital menu

and make order accordingly at their table [7].

By introducing digitalized menu, a proper system where it allows managers and staff to modify

and update the dining menu, the workflow and its contents without much hassle is sought after. A

RFID-based restaurant management system is a good approach in terms of functionality, flexibility

and cost.

3. Problem Faced By PDA Food Ordering system And The Proposed Solutions In the PDA-based food ordering system, the flow of orders is as shown in figure 3.1.There are

certain limitations to the PDA based ordering system. For instance, conventional menu is still

being used to present food items. Any update to the food items such as pricing, availability,

promotions etc. will require manual modification to the menu. Besides, conventional menu usually

has limited amount of information. Thus, attendants will need to understand the menu well enough

to provide additional aids to the customers when making an order.

Human memory may then become a liability especially when food items are updated frequently.

Furthermore, during the ordering process, the customers will not be able to view the ordered food

list from the PDA device as the screen size is rather small. In order for the orders to be taken

without errors, the attendants handling the PDA devices will require comprehensive training as

well as to understand how the device works.

1843




CUSONER CUSTOMER ARRIVE

CC CUSTOMER ARE ALLOTED TO PROPER TABLE

CUSTOMER ARE PRESENTED CONVENTION MENU

CUSTOMER DECIDE PLACE & ORDER

ATTENDANT USES PDA TO TAKE ORDER

ORDER LIST SENT TO KITCHEN IN REAL TIME

KITCHEN PREPARE FOOD ACCORDING TO ORDER

ATTANDANT USEU PDA TO CHECK OUT CUSTOMER

Figure 3.1: PDA Based system

1844




Figure 3.2: e- Restaurant using robot

START

ORDER RECIVE

SAVE AND DISPLAY ORDER TO COOK

IS ORDER READY

TAKING ORDER TO THE TABLE

HAVE CUSTOMER FINISHED MEAL

ASSIGN TABLE AS EMPTY

TRANSMIT EMPTY STATUS TO TABLE

1845




4. Algorithm

1. Start

2. If reset go to step 3, else go to step 1

3. Initialize port pins

4. Scan all keys

5. If the key is released go to step 6, else go to step 4

6. If a key is pressed go to step 7, else go to step 5

7. Call key denounce

8. Initialize key counter

9. Initialize column counter

10. Initialize row counter

11. Detect the pressed key, If key is pressed go to step 12 else go to step 3

12. Initialize UART in slave SPI

13. Initialize UART in master SPI

14. Enable transmitter and receiver

15. Set baud rate

16. Receive transmitted data

17. Initialize LCD

18. Display data on LCD

19. Display Bill on PC

20. Print and save the Bill in Records

21. Return

22. End.

5. System Architecture

The following figure (Fig 1), demonstrates the basic architecture of our system.

Figure 5.1: Block Diagram

1846




Figure 5.2: Block Diagram

Figure 5.2: User Interface for the Multi-touchable Dining Menu

1847




6. Conclusion

This paper reported a newly developed Multi touchable E restaurant management system on top of

end framework that solved some of the limitations encountered by the PDA-based food ordering

system. The MEMS provides a proper workflow for restaurant staffs to manage restaurant

operations digitally, from ordering to billing systematically. A web authoring system was

developed as part of the MEMS to allow manager to easily create, update and manage the multi-

touchable dining menu. With the MEMS, customers no longer need to wait for attendant to serve

them during the peak hours. Customers themselves could make order on their table surface by

interacting with the multi-touchable dining menu using fingers, any time they wish reducing the

waiting time for an attendant. In short, the MEMS if implemented properly, could possibly

improve the overall restaurant efficiency, reducing labor cost, providing a better quality of services

and enhance customers’ dining experience.

7. Acknowledgment First & foremost we would like to thank our project guide Prof. K. A. Wadile, for his constant

support & guidance. His active cooperation & involvement have helped us through the various

stages of project development. We would also like to express our gratitude to Prof. D. B. Rane,

H.O.D. of Electronics department for his thoughtful recommendations & suggestions.

8. References [1] RFID-based-Attendance-Cum-Security-System :-www.hbeonlabs.com.

[2] Soon NyeanCheong , Wei Wing Chiew Wen Jiun Yap:-“Design and Development of Multi-

Touchable E-Restaurant Management System” 978-8986-2 2010 IEEE..

[3] C. Chen, and Y, Guan, “Experience design of the theme restaurant, make the dining be a

memorable experience,” in Proceedings of 9thInternational Conference on Computer-Aided

Industrial Design and Conceptual Design, Shanghai, China, pp. 982–985, November 2008.

[4] [4] Y. Xiang, W. Zhou, and M. U. Chowdhury, “Toward pervasive computing in restaurant,” in

Proceedings of 1st International Conference on E-Business and Telecommunication Networks,

Setubal, Portugal, pp. 312–317, August 2004.

[5] [5] R. Bellamy, C. Swart, W.A. Kellogg, J. Richards, and J. Brezin, “Designing an e-grocery

application for a palm computer: usability and interface issues,” IEEE Personal Communications,

2001, vol. 8, no 4, pp. 60–64.

[6] [6] M. Prasad, E. Scornavacca, and H. Lehmann, “Using wireless personal digital assistants in a

restaurant: impact and perceived benefits,” in Proceedings of International Conference on Mobile

Business, Sydney, Australia, pp. 69–74, July 2005.

[7] [7] D. Zhao, J. Grundy, and J. Hosking, “Generating mobile device user interfaces for diagram-

based modeling tools,” in Proceedings of the 7th Australasian User Interface Conference, Hobart,

Australia, pp. 101–108, January 2006.

[8] [8] K. J. Patel, U. Patel, and A. Obersnel, “PDA-based wireless food ordering system for hospitality

industry – a case study of box hill institute,” in Wireless Telecommunications Symposium 2007,

California, USA pp.1-8,April 2007.

International Journal of Informative & Futuristic Research ... · Management staff could use the...

Documents

Transcript of International Journal of Informative & Futuristic Research ... · Management staff could use the...