Project Abstract

Abstract
The restaurant industry is a fast-paced and competitive environment that requires efficient management systems to ensure smooth operations and customer satisfaction. In this research project, we focus on the design and implementation of a computerized restaurant management information system to streamline various processes in a restaurant setting. The system aims to enhance order processing, inventory management, customer service, and overall operational efficiency. The proposed system will consist of several modules, including an order management module, inventory management module, customer relationship management module, and reporting module. The order management module will allow restaurant staff to take orders from customers, process them efficiently, and send them to the kitchen for preparation. It will also include features for order customization, table management, and order tracking. The inventory management module will enable restaurant managers to track stock levels, monitor ingredient usage, and generate alerts for low stock items. This module will help in reducing food wastage, optimizing ingredient purchases, and ensuring that the restaurant is adequately stocked at all times. Additionally, it will provide insights into popular menu items, seasonal trends, and overall inventory performance. The customer relationship management module will store customer information, order history, and preferences to personalize the dining experience and improve customer retention. This module will enable targeted marketing campaigns, loyalty programs, and feedback collection to enhance customer satisfaction and loyalty. The reporting module will generate various reports and analytics to assist restaurant managers in making informed decisions. It will provide insights into sales performance, menu popularity, staff productivity, and overall financial health. These reports will help in identifying areas for improvement, optimizing menu offerings, and increasing profitability. The implementation of the computerized restaurant management information system is expected to bring several benefits to the restaurant, including improved operational efficiency, reduced errors in order processing, enhanced customer service, better inventory control, and increased profitability. By automating various processes and centralizing data management, the system will empower restaurant staff to focus on providing a superior dining experience to customers while optimizing backend operations. Overall, the design and implementation of a computerized restaurant management information system present a valuable opportunity for restaurants to modernize their operations, increase competitiveness, and drive business growth in the dynamic food service industry.

Project Overview

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.1CHAPTER ONEINTRODUCTIONComputerised 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 STUDYVarious 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.2In 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.31.2 STATEMENT OF THE PROBLEMSSales 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 handyBesides, 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.