TABLE OF CONTEN
Title Page i
Approval ii
Certification iii
Dedication iv
Acknowledgment v
Table Of Content vi
Abstract x
CHAPTER ONE
Introduction
1.1 Background Of The Study 1
1.2 Statement Of The Problems 3
1.3 Objectives Of The Study 4
1.4 Significance Of The Study 4
1.5 Scope Of The Study 5
1.6 Limitations Of The Study 5
1.7 Assumption Of The Study 6
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CHAPTER TWO
Literature Review
2.1 Technology’s Effect On Restaurants Building A Strategic Competitive
Advantage 7
2.2 The Strategic Management Process For Restaurant S 8
2.3 The Broad Environment For Restaurants 8
2.4 Technology’s Impact In The Restaurant And Hotel Industry 10
2.5 Managerial Implications In The Restaurant Industry 13
2.6 An Overview Of Different Types Of Restaurants 14
2.7 Different Types Of Restaurant Concepts 17
2.8 Definition Of Management Information Systems 18
2.9 Management Information Systems In Restaurants 20
2.10 Management Information Systems And Restaurant Reporting Formation
Systems In Restaurants 22
2.11 Online Food Ordering 23
2.12 Multi-Restaurant Management System Solution 26
2.13 Overview Of The Project/Business Model 26
2.14 Resturant Booking System 29
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2.15management Information System And The Computer 30
CHAPTER THREE
Research Methodology and Analysis Of The Existing System
3.1 Research Review 33
3.2 Methodology 34
3.3 The Objectives Of The Existing System 35
3.5 Output Analysis 36
3.6 Input Analysis 37
3.7 Processing 37
3.8 Problems Of The Existing System 37
3.9 Justification Of The New System 38
3.10 Advantages Of The Proposed System 38
CHAPTER FOUR
Design, Testing And Implementation Of The New System
4.1 Design Standards 39
4.2 Output Specification And Design 39
4.3inputspecification 40
4.4 File Design 40
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4.5 Procedure Chart 41
4.6 System Flowchart 42
4.7 System Requirements 43
4.8 Implementation Of The New System 44
4.9 Program Flowchart 45
4.10 Main Menu Design Flowchart 46
4.11 Documentation 47
4.12 Program Documentation 47
CHAPTER FIVE
Summary, Conclusion and Recommendation
5.1 Summary 50
5.2 Conclusion 50
5.3 Recommendations 51
References 52
Appendix 57
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ABSTRACT
This project work is primarily designed to give an insight to computer based
restaurant management information system. It is as a result of problem associated
with the existing system which involves the use of manual method in keeping
information in the system. So among the numerous problems associated with the
existing system are; staff are spending far too much time chasing mistakes instead
of tending to customers, sales going unrecorded, inventory doesn’t match your
tallies and other. Computerized management information system database
information system used by restaurant personnel to collect data, process it and also
store it for future use. Researcher used visual basic in designing the system and
Microsoft office as the database system.
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CHAPTER ONE
INTRODUCTION
Computerised restaurant management information system is database program that
keeps record of all transaction carried out in the restaurant on daily bases. The
system helps the restaurant management to keep adequate record of all transactions
carried out and does that will still be carried out by the restaurant and maintain the
database of the restaurant.
1.1BACKGROUND OF THE STUDY
Various types of fall into several industry classifications based upon menu
style, preparation methods and pricing. Additionally, how the food is served to the
customer helps to determine the classification.
Historically, restaurant referred only to places that provided tables where
one sat down to eat the meal, typically served by a Waiter. Following the rise of
Fast food and restaurants, a Retronym for the older “standard” restaurant was
created, sit-down restaurant. Most commonly, “sit-down restaurant” refers to a
casual dining restaurant with Table service, rather than a or a “diner”, where one
orders food at a Countertop. Sit-down restaurants are often further categorized, in
North America, as “family-style” or “”.
In, the term restaurant almost always means an eating establishment with
table service, so the “sit-down” qualification is not usually necessary. Fast food and
takeaway (take-out) outlets with counter service are not normally referred to as
restaurants. Outside of North-America, the terms fast casual dining restaurants,
family style, and casual dining are not used and distinctions among different kinds
of restaurants is often not the same.
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In France, for example, some restaurants are called “bistros” to indicate a
level of casualness or trendiness, though some “bistros” are quite formal in the kind
of food they serve and clientele they attract. Others are called “brasseries,” a term
which indicates hours of service. “Brasseries” may serve food round the clock,
whereas “restaurants” usually only serve at set intervals during the day.
In Sweden, restaurants of many kinds are called “restauranger,” but
restaurants attached to bars or cafes are sometimes called “kök,” literally
“kitchens,” and sometimes a bar-restaurant combination is called a “krog,” in
English a “tavern.”
In Dishing It Out: In Search of the Restaurant Experience, Robert (2002)
argues that all restaurants can be categorized according a set of social parameters
defined as polar opposites: high or low, cheap or dear, familiar or exotic, formal or
informal, and so forth. Any restaurant will be relatively high or low in style and
price, familiar or exotic in the cuisine it offers to different kinds of customers, and
so on.
Context is as important as the style and form: a taqueria is a more than
familiar site in Guadalajara, Mexico, but it would be exotic in Albania. A Chris
restaurant in North America may seem somewhat strange to a first time visitor
from India; but many Americans are familiar with it as a large restaurant chain,
albeit one that features high prices and a formal atmosphere.
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1.2 STATEMENT OF THE PROBLEMS
Sales and services are the fundamental tools in any business organization the
profit and loose of any business depends on detailed information on sales and
services made to aid in decision making and implementation, if accountability is
not checked, then the business is sure to collapse, as a result in a any retail and
hospitality business there is a need for a system that gives feedback to the
management to aid decision making, this is where computerized management
information system comes handy
Besides, staffing a restaurant can be tricky because demand for food will
likely fluctuate dramatically, often due to variables that you cannot track. Identify
any variables you do observe that influence traffic in your restaurant, such as
weather and day of the week. Build a weekly schedule to staff your restaurant in
accordance with these variables, such as scheduling additional staff on Saturday
night if that is your busiest shift.
Compile data about sales and employee hours to determine a profitable ratio of
employee hours to sales totals. Restaurant personnel training systems are also vital
to success, ensuring that employees know company protocol and systems, and are
capable of delivering a high quality product. Write a comprehensive employee
manual detailing information that each member of your staff should know.
Besides, customers are not able to ask about quality of food or ask for any
specialized diet foods. It is more difficult to ask for gluten free or allergy free
foods with computerized ordering. Also, it is more possible for a customer to place
an order, but never pick up the order which can lead to waste of food and possibly
a loss of profits.
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1.3 OBJECTIVES OF THE STUDY
The main objectives of the study are the Design, Documentation and
Implementation of a Computerized Restaurant Management Information
System. While the subsidiary objectives are:
To determine how computerized management information system has
facilitated increase productivity, decrease paperwork, and ability to analyze
trouble spots.
To determine how the system will increase the level of services quality and
Customer satisfaction
To determine how the system will help the restaurants to have the ability to
build competitive and strategic advantages by better understanding the
needs and wants of the guests, hence building repeat business.
To determine how the system can lead organization towards better decision
making and building a competitive advantage over its competitors.
To determine how computerized management information system will
improve the operating efficiencies, provide restaurant and support center
management with timely access to financial and operating data and reduce
administrative time and expense
1.4 SIGNIFICANCE OF THE STUDY
The study is primarily aimed at increasing efficiency in operation, reducing
time and running cost, monitoring and the recording of the activities and total
administration in Jeveniks Restaurant Ltd Enugu by introducing a computerized
Restaurant Management information System.
Besides, this study is significance because its conclusions would be useful
to:
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1. Human Resources Managers in the hotel and restaurants business
2. The Federal, State and Local Government
3. Scholars in the field of hotel and restaurant management
4. Management of Jeveniks Restaurant Ltd Enugu
1.5 SCOPE OF THE STUDY
This project work is narrowed to Jeveniks Restaurant Ltd Enugu. It deals
with the Design, Documentation and Implementation of a computerised
Management Information System. The program will concentrate on keeping
records of the total management activities.
1.6 LIMITATIONS OF THE STUDY
Most constraint experienced during the course of writing this project is that
of detailed information about their major operations, the personnel manager was a
little diplomatic in answering my questions in order to reveal information that may
indent the company’s image, though that did not stop me from writing and
researching for detailed information.
Due to time constraint, finance and confidentiality of information,
program developed covers all aspect of employment, customer satisfaction,
services to customers, recording activities, buying and selling of food. What ever
is left out is as a result of the stated limitations.
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1.7 ASSUMPTION OF THE STUDY
During the process of data collection, information relating to automated
restaurant management information system was obtained from Jeveniks
Restaurant Ltd Enugu. The information was collected from the admin staff
during the course of my industrial attachment. Hence, it is assumed that all the
data collected are correct and contains no false information.