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Restaurant Ordering System Thesis

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❶System fails if above sequence does not take place even though user has swiped a card with a remaining credit on it. The system will be used by different users and might experience some rough hand every now and then.

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Send the link below via email or IM Copy. Starting ate the sub-system level, other stakeholder requirements are taken into account, perhaps because the subsystem elements will be used across a product line. Designers working on the sub-system elements provide feedback to the system-level designers. We divide our system at different levels of requirements, to make sure that all the requirement specifications are covered and study the flowdown of requirements.

You will notice that there are the requirements at the system level, which are very similar to the higher level requirements and then we study the requirements at the Sub-System level and component level. Later, in the project we will see how these requirements are tested and verified at there levels and then we integrate them to test the whole system.

Detailed model of Requirement Flowdown 1. System should be able to serve a throughput of 50, , 50, 75 customers per hour during these four shifts respectively.

Cooks, cleaners and assemblers will be the type of employees working the restaurant. Customer will leave without ordering if he sees 6 or more people in the line waiting to be served thereby causing a loss in revenue.

Starting at the sub-system level, other stakeholder requirements are taken into account, perhaps because the subsystem elements will be used across a product line. The system will provide queue management by passing orders sequentially to kitchen FIFO by assigning order numbers to them. Touch screen should be able to take inputs from users when they apply a light pressure x lb from their fingers corresponding to an item.

Touch screen should be able to withstand rough use i. Touch screen should be able to display at least 15 rows and 60 columns of text when the font size of the text is Card reader will have a vertical slot on the right hand side of the keypad. System will prompt the user for mode of payment.

Order will be transferred to the kitchen touch screen instantaneously once the user does the payment. System will display the order sequentially on the kitchen screen with a forward and back button at the bottom. Touching an order on the kitchen screen will prompt the system that the order has been delivered and the screen will be rolled forward.

Any error message during such a process will be reported to the user on the touch screen informing him to take any further action.

There will be a high contrast between the foreground and the background of the display for easy reading capabilities. Throughout the ordering process all the text displayed on the screen will be either greater than 10 or less than 18 font size so that all users young, adult, old can read it. Modem should be able to complete a transaction dialing, sending information, receiving information in 15 seconds or less at all times. Once connected to the bank system will supply the card information to the bank database, will query the card validity and will supply the amount to be charged to the card.

System will be secured to grant access rights only to the system administrator. For this a login ID and a password will be assigned which could be changed.

Password won't be visible to onlookers while typing for increased security. The figures below shows two versions of two different functional models. Our first model is the Order System and the second model show the payment activity. The version is the basic version of the model with most of function not very well defined which you will notice when you view the version of the Activities. They are useful for showing the life cycle of the class. Statechart and activity diagrams both describe state transitions and share many of the same elements.

An activity diagram is most effective for describing processes that involve more than one object. The following diagram shows the statechart diagram of our system. System Structure The model of system structure has evolved through two versions. Preliminary System Structure ENSE version In the preliminary implementation ENSE , the "automated ordering system" was partitioned into elements for input, menu, payment, system administration and output.

Notice that the system structure does not include the environment within which the ordering system works and also some of the objects that are considered at lower level are not objects of the system, instead they are attributes.

The highest-level of system structure, "fast food system" is a composition of three systems -- staff, kitchen and automated food ordering system. As you can see in the diagram below the system structure have been revised again to trace all the functions of the system behavior. We have also added the attributes related to each object in the system structure. System Structure Fragments of Behavior for the System-Level Design Sequence diagram provides a graphical representation for how a task is accomplished by passing a sequence of messages among objects.

These interactions define behavior as implemented by the fragments of the system structure. Our system can be divided into two different sequence diagram as shown below: Sequence of Messages for Placing an Order As seen in the diagram the customer enters the system by clicking begin button and selects his language choice.

He then clicks on the menu button to see the menu items and then makes a selection. He then confirms his order by clicking on the confirm order button. Sequence of Message for Making the Payment Customer has been prompted for the mode of payment. If he selects cash then he has to give cash to the cash collector and receive change, if any.

He also receives a receipt from the cash collector. If he selects debit card then he is asked a pin number or else he is asked to slide the card.

After checking for the validity of the card the payment is made and the customer receives a receipt. Customer should be able to order item either by name or by number for combo deals. System will support native and other commonly spoken language in the country. An average order takes about 1 minute to complete with a variance of 10 seconds.

Customer takes 2 minutes on an average to complete and ordering process. This Order number will be printed on the bill that customer receives.

System shall be able to accept cash and coins. Card Reader Type ReadCard 2. Cash return will return change only in coins. Touch screen will colored for visual appeal and will support at least colors. Resolution of the screen will be at least X pixels. Touch screen will be at least 10" in size. System will read the swiped card, will retrieve the total bill amount and initiate the modem to dial the bank to complete the transaction.

A design structure matrix provides a simple compact and visual representation of a complex system that supports innovative solutions to decomposition and integration problems.

The techniques of DSMs have led to there increasing use in a variety of contexts, including product development, project planning, project management, systems engineering, and organization design. There are two main categories of DSMs: Static DSMs represent system elements existing simultaneously, such as components of a product architecture or groups in an organization.

In time-based DSMs, the ordering of the rows and columns indicate a flow through time: Used for modeling processes and activity based networks based on activities and their information flow and other dependencies. Used for modeling low-level relationships between design decisions and parameters, systems of equations, subroutine parameter exchanges. Now let us apply one of the DSM techniques to our existing system.

Processes - especially product development processes are complex systems. A prerequisite to process improvement is process understanding. Process structure or architecture affects process efficiency and effectiveness. Therefore, process architecture can be an important source of competitive advantage. Improved understanding of process architecture can be gained by using process models, particularly ones that support process decomposition and integration analysis.

Process decomposition requires and understanding of process activities and their interfaces, because the interfaces are what give a process its added value. Modeling a process requires two representation steps, followed by integration analysis Decompose the process into activities Document the information flow among the activities Analyze the sequencing of the activities into a maximally-feed-forward process flow.

Activity-Based DSM of the payment design process: With a reasonably accurate model of a process, one then uses the model to look for improvements, expecting that they can be implemented in the real process.

This widely practiced initial step in analysis is called partitioning, block diagonalization or block triangularization. In our model since there are very few feedback paths and amongst the existing ones every path is important hence we cannot minimize the number of feedback paths. An activity based DSM provides a systematic method for designing a data-driven project schedule such that information transfer is timely and the design more rapidly converges to the desired performance specifications along multiple dimensions.

This directly relates to the salary of the employees and the other variable cost like operating cost of the touch screen and the raw materials Maximizing the Number of customers Throughput , Which can be handled by the system in a given shift: This in turn again relates to the number of employees and the number of operating touch screen.

Minimizing the Queue Length This is a direct measure of the customer satisfaction with the system and may cause loss of revenue if a customer decides it is not worth waiting for the system to be free and will leave. Maximizing the Operator Utilization That is we would not like to pay for the employees, which are sitting idle and cause the cost of operating the system to go up without generating revenue.

Minimizing the Maximum Time spent by the Customer in the System This might be a bottleneck consideration while designing the system. A customer will not come back again if he sees that he has to spend a lot of time get his order completed. Also this is an important characteristic in time critical setting for e. Minimizing the Average Waiting Time This is more or less directly relates to the queue length minimization problem. But it is important to consider the time it takes for an average customer to complete the order on the touch screen.

So queue moves quickly. So this in turn relates to designing a user interface, which causes a user to navigate smoothly across the screens without fumbling for the things, he is looking for. Minimize the Queue Length at the Pickup Counter It is not simply enough to state that minimizing the queue on the touch screens or average waiting time on the touch screens will do the job. We also have to consider employing enough assemblers so that they deliver the prepared order quickly and efficiently.

Minimizing the Number of Lost Customers This directly relates to the requirement on the percentage of customer who will be served by the system. Obviously a lost customer is lost revenue and as this number increases so is the increasing dissatisfaction with the restaurant operation.

After all no owner would like to listen to a grapevine that its restaurant fails to meet the demand of that particular area. Decision Variables The decision variables are as follows: Number of Cooks This variable directly relates to the speed of making the food. A large number will ensure that a customer does not have to wait for their order to be prepared.

But on the other hand a large number may signify that cooks are sitting idle if the demand is not so big there by increasing the cost of operation.

Number of Assemblers These people are needed to assemble food and delivering them in an efficient fashion. Sometimes these people are also required to deliver instant entities in the order like soda and fries. For a system design without touch screens these are the people, which take the order. A higher number is good from the customer point of view, as they don? Number of Cleaners Obviously as per the federal guidelines a restaurant has to ensure a degree of cleanliness.

So this number increases as the number of customer increase to utilize the system. Number of Touch Screens There is an upfront cost of installing and networking the screens via a central server, which carries all the data. So it is important of the owner to decide upon the number of customer he expects in a particular business setting and employ a most cost effective solution. The urgent writers are capable of writing all kinds of research assignments by making them from the scratch.

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ONLINE ORDERING SYSTEM PROJECT PROPOSAL that the order was placed correctly To enable customers to know food ingredients before ordering To reduce restaurant’s food wastage To ensure correct placement of orders through visual confirmation Improve efficiency of restaurant’s staff Eliminate paper work and increase level of accuracy.

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RESTAURANT ORDERING SYSTEM USING MOBILE APPLICATION NUR HANI:S BE4TI 1HSAN A thesis submitted in partial fulfillment of the requirement for the award of Bachelor of Computer Science (Software Engineering). The purpose of this project is to develop an Online Fast Food Restaurant Ordering System. It is a system that enable customer of fast food restaurant to place their order online at any time and any place. The reason to develop the system is due to the issues facing by the fast food restaurant industry. These issues are such as peak hour-long queue issues, increase of take away foods than.

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ONLINE ORDERING SYSTEM OF D'RESTAURANT Abstract Chapter II Methodology * Research Methodology Data Flow Diagram Summary Conclusions Recommendations DFD Level I Diagram. Computer Based Ordering System 1. In the Philippines, eating is done at least threetimes daily with Filipinos favorite meals. Filipinosconsidered food highly important as it represents anintegral part of our local art and culture. The said restaurant is known for itsvariety of flavors of pizza and pasta. The customer’s order.