Project Abstract

<p> Title Page i<br>Approval ii<br>Certification iii<br>Dedication iv<br>Acknowledgment v<br>Table Of Content vi<br>Abstract
x<br>CHAPTER ONE<br>Introduction<br>1.1 Background Of The Study 1<br>1.2 Statement Of The Problems 3<br>1.3 Objectives Of The Study 4<br>1.4 Significance Of The Study 4<br>1.5 Scope Of The Study 5<br>1.6 Limitations Of The Study 5<br>1.7 Assumption Of The Study 6<br>vii<br>CHAPTER TWO<br>Literature Review<br>2.1 Technology’s Effect On Restaurants Building A Strategic Competitive<br>Advantage 7<br>2.2 The Strategic Management Process For Restaurant S 8<br>2.3 The Broad Environment For Restaurants 8<br>2.4 Technology’s Impact In The Restaurant And Hotel Industry 10<br>2.5 Managerial Implications In The Restaurant Industry 13<br>2.6 An Overview Of Different Types Of Restaurants 14<br>2.7 Different Types Of Restaurant Concepts 17<br>2.8 Definition Of Management Information Systems 18<br>2.9 Management Information Systems In Restaurants 20<br>2.10 Management Information Systems And Restaurant Reporting Formation<br>Systems In Restaurants 22<br>2.11 Online Food Ordering 23<br>2.12 Multi-Restaurant Management System Solution 26<br>2.13 Overview Of The Project/Business Model 26<br>2.14 Resturant Booking System 29<br>viii<br>2.15management Information System And The Computer 30<br>CHAPTER THREE<br>Research Methodology and Analysis Of The Existing System<br>3.1 Research Review 33<br>3.2 Methodology 34<br>3.3 The Objectives Of The Existing System 35<br>3.5 Output Analysis 36<br>3.6 Input Analysis 37<br>3.7 Processing 37<br>3.8 Problems Of The Existing System 37<br>3.9 Justification Of The New System 38<br>3.10 Advantages Of The Proposed System 38<br>CHAPTER FOUR<br>Design, Testing And Implementation Of The New System<br>4.1 Design Standards 39<br>4.2 Output Specification And Design 39<br>4.3inputspecification 40<br>4.4 File Design 40<br>ix<br>4.5 Procedure Chart 41<br>4.6 System Flowchart 42<br>4.7 System Requirements 43<br>4.8 Implementation Of The New System 44<br>4.9 Program Flowchart 45<br>4.10 Main Menu Design Flowchart 46<br>4.11 Documentation 47<br>4.12 Program Documentation 47<br>CHAPTER FIVE<br>Summary, Conclusion and Recommendation<br>5.1 Summary 50<br>5.2 Conclusion 50<br>5.3 Recommendations 51<br>References 52<br>Appendix 57<br>x <br></p>

Project Overview

<p> </p><p>INTRODUCTION<br>Computerised restaurant management information system is database program that<br>keeps record of all transaction carried out in the restaurant on daily bases. The<br>system helps the restaurant management to keep adequate record of all transactions<br>carried out and does that will still be carried out by the restaurant and maintain the<br>database of the restaurant.<br>1.1BACKGROUND OF THE STUDY<br>Various types of fall into several industry classifications based upon menu<br>style, preparation methods and pricing. Additionally, how the food is served to the<br>customer helps to determine the classification.<br>Historically, restaurant referred only to places that provided tables where<br>one sat down to eat the meal, typically served by a Waiter. Following the rise of<br>Fast food and restaurants, a Retronym for the older “standard” restaurant was<br>created, sit-down restaurant. Most commonly, “sit-down restaurant” refers to a<br>casual dining restaurant with Table service, rather than a or a “diner”, where one<br>orders food at a Countertop. Sit-down restaurants are often further categorized, in<br>North America, as “family-style” or “”.<br>In, the term restaurant almost always means an eating establishment with<br>table service, so the “sit-down” qualification is not usually necessary. Fast food and<br>takeaway (take-out) outlets with counter service are not normally referred to as<br>restaurants. Outside of North-America, the terms fast casual dining restaurants,<br>family style, and casual dining are not used and distinctions among different kinds<br>of restaurants is often not the same.<br>2<br>In France, for example, some restaurants are called “bistros” to indicate a<br>level of casualness or trendiness, though some “bistros” are quite formal in the kind<br>of food they serve and clientele they attract. Others are called “brasseries,” a term<br>which indicates hours of service. “Brasseries” may serve food round the clock,<br>whereas “restaurants” usually only serve at set intervals during the day.<br>In Sweden, restaurants of many kinds are called “restauranger,” but<br>restaurants attached to bars or cafes are sometimes called “kök,” literally<br>“kitchens,” and sometimes a bar-restaurant combination is called a “krog,” in<br>English a “tavern.”<br>In Dishing It Out: In Search of the Restaurant Experience, Robert (2002)<br>argues that all restaurants can be categorized according a set of social parameters<br>defined as polar opposites: high or low, cheap or dear, familiar or exotic, formal or<br>informal, and so forth. Any restaurant will be relatively high or low in style and<br>price, familiar or exotic in the cuisine it offers to different kinds of customers, and<br>so on.<br>Context is as important as the style and form: a taqueria is a more than<br>familiar site in Guadalajara, Mexico, but it would be exotic in Albania. A Chris<br>restaurant in North America may seem somewhat strange to a first time visitor<br>from India; but many Americans are familiar with it as a large restaurant chain,<br>albeit one that features high prices and a formal atmosphere.<br>3<br>1.2 STATEMENT OF THE PROBLEMS<br>Sales and services are the fundamental tools in any business organization the<br>profit and loose of any business depends on detailed information on sales and<br>services made to aid in decision making and implementation, if accountability is<br>not checked, then the business is sure to collapse, as a result in a any retail and<br>hospitality business there is a need for a system that gives feedback to the<br>management to aid decision making, this is where computerized management<br>information system comes handy<br>Besides, staffing a restaurant can be tricky because demand for food will<br>likely fluctuate dramatically, often due to variables that you cannot track. Identify<br>any variables you do observe that influence traffic in your restaurant, such as<br>weather and day of the week. Build a weekly schedule to staff your restaurant in<br>accordance with these variables, such as scheduling additional staff on Saturday<br>night if that is your busiest shift.<br>Compile data about sales and employee hours to determine a profitable ratio of<br>employee hours to sales totals. Restaurant personnel training systems are also vital<br>to success, ensuring that employees know company protocol and systems, and are<br>capable of delivering a high quality product. Write a comprehensive employee<br>manual detailing information that each member of your staff should know.<br>Besides, customers are not able to ask about quality of food or ask for any<br>specialized diet foods. It is more difficult to ask for gluten free or allergy free<br>foods with computerized ordering. Also, it is more possible for a customer to place<br>an order, but never pick up the order which can lead to waste of food and possibly<br>a loss of profits.<br>4<br>1.3 OBJECTIVES OF THE STUDY<br>The main objectives of the study are the Design, Documentation and<br>Implementation of a Computerized Restaurant Management Information<br>System. While the subsidiary objectives are:<br>To determine how computerized management information system has<br>facilitated increase productivity, decrease paperwork, and ability to analyze<br>trouble spots.<br>To determine how the system will increase the level of services quality and<br>Customer satisfaction<br>To determine how the system will help the restaurants to have the ability to<br>build competitive and strategic advantages by better understanding the<br>needs and wants of the guests, hence building repeat business.<br>To determine how the system can lead organization towards better decision<br>making and building a competitive advantage over its competitors.<br>To determine how computerized management information system will<br>improve the operating efficiencies, provide restaurant and support center<br>management with timely access to financial and operating data and reduce<br>administrative time and expense<br>1.4 SIGNIFICANCE OF THE STUDY<br>The study is primarily aimed at increasing efficiency in operation, reducing<br>time and running cost, monitoring and the recording of the activities and total<br>administration in Jeveniks Restaurant Ltd Enugu by introducing a computerized<br>Restaurant Management information System.<br>Besides, this study is significance because its conclusions would be useful<br>to:<br>5<br>1. Human Resources Managers in the hotel and restaurants business<br>2. The Federal, State and Local Government<br>3. Scholars in the field of hotel and restaurant management<br>4. Management of Jeveniks Restaurant Ltd Enugu<br>1.5 SCOPE OF THE STUDY<br>This project work is narrowed to Jeveniks Restaurant Ltd Enugu. It deals<br>with the Design, Documentation and Implementation of a computerised<br>Management Information System. The program will concentrate on keeping<br>records of the total management activities.<br>1.6 LIMITATIONS OF THE STUDY<br>Most constraint experienced during the course of writing this project is that<br>of detailed information about their major operations, the personnel manager was a<br>little diplomatic in answering my questions in order to reveal information that may<br>indent the company’s image, though that did not stop me from writing and<br>researching for detailed information.<br>Due to time constraint, finance and confidentiality of information,<br>program developed covers all aspect of employment, customer satisfaction,<br>services to customers, recording activities, buying and selling of food. What ever<br>is left out is as a result of the stated limitations.<br>6<br>1.7 ASSUMPTION OF THE STUDY<br>During the process of data collection, information relating to automated<br>restaurant management information system was obtained from Jeveniks<br>Restaurant Ltd Enugu. The information was collected from the admin staff<br>during the course of my industrial attachment. Hence, it is assumed that all the<br>data collected are correct and contains no false information.</p><div><div></div></div><br> <br><p></p>