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.
TABLE OF CONTENTS
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
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
CHAPTER THREE
Research Methodology and Analysis Of The Existing
System
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30
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3.1 Research Review
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33
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3.2
Methodology
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34
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3.3 The
Objectives Of The Existing System
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35
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3.5 Output Analysis
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36
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3.6 Input Analysis
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37
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3.7 Processing
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37
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3.8 Problems
Of The Existing System
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37
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3.9
Justification Of The New System
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38
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3.10
Advantages Of The Proposed System
CHAPTER FOUR
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39
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Design, Testing And Implementation Of The New System
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4.1 Design
Standards
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39
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4.2 Output Specification And Design
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39
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4.3inputspecification
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39
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4.4 File Design
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39
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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
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.
1.1 BACKGROUND 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.
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.
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.
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:
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.
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.
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