A PROJECT REPORT on Estaurent Billing System

8/3/2019 A PROJECT REPORT on Estaurent Billing System

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Restaurant Billing System

Developed By: Shahnaz (92045) Page 1

A PROJECT REPORT

ON

RESTAURENT BILLING SYSTEM

SUBMITTED TO

GURU NANAK DEV UNIVERSITY

AMRITSAR

For the partial fulfillment for

the Award of degree of BCA-2011

Supervised by: Submitted By:

Prof. Harbhajan Singh Shahnaz

Dept. of Computer Science 92045

Post Graduate Department of Computer Science & Applications

Khalsa College,Amritsar.


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CERTIFICATE

This is to certify that Mr. /Ms. .....,

Roll No. has worked under my supervision to preparehis/her project report on .. The

work embodied in this report is original and was conducted at

From .

To .. The work has not been submitted in part or full to

this or any other university for the award of any degree or diploma. He/ She has

completed all requirements of BCA ordinance.

Date: Signature of Supervisor

Name: Harbhajan Singh

Designation: Professor

Organization: Khalsa College, Asr


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ACKNOWLEDGEMENT

The project wouldnt have seen the light of day without the help and guidance

of many people. I take the opportunity to convey our deepest great attitude to thepeople.

I am thankful to Prof. Harbhajan Singh ofKHALSA COLLEGE, AMRITSAR who

gave me all the necessary support.

The project is columniation of my BCA effort. My sincere thanks to Prof.

Harbhajan Singh for helping me in the project and for his inspiration, initiative of

encouragement to undertake the project entitled.

RESTAURENT BILLING SYSTEM

I feel a proud privilege to extend my thanks to all my friends and who have

affected my project work undoubtly.

Date: SHEHNAZ

92045


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TABLE OF CONTENTS

Title Page 1 Certificate 2 Acknowledgement 3

Introduction 5 Existing System 8 Proposed System 10 Data Flow Diagrams 13 Entity Relationship diagram 16 Input Screens 19 Reports 28 Reference 32


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INTRODUCTION


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Restaurant Billing System:

A restaurant prepares and serves food, drink and dessert to customers in

return for money. Meals are generally served and eaten on premises, but manyrestaurants also offer take-out and food delivery services. There are many types of

restaurants.

Restaurants range from unpretentious lunching or dining places catering to

people working nearby, with simple food served in simple settings at low prices, to

expensive establishments serving refined food and wines in a formal setting. In the

former case, customers usually wear casual clothing. In the latter case, depending on

culture and local traditions, customers might wear semi-casual, semi-formal, or even

in rare cases formal wear.

Typically, customers sit at tables, their orders are taken by a waiter, who

brings the food when it is ready, and the customers pay the bill before leaving.

Restaurant management is the profession of managing a restaurant.

Floor management

'Floor management' includes managing staff that give services to customers and

allocate the duties of opening and closing restaurant. The manager is responsible for

making sure his or her staff is following the service standards and health and safety

regulations. The manager is the most important person in the front-of-the-house

environment, since it is up to him or her to motivate the staff and give them job

satisfaction. The manager also looks after and guides the personal well-being of the

staff, since it makes the work force stronger and more profitable.

Kitchen management

'Kitchen management' includes the managing staff working in the kitchen, especially

the head chef. The kitchen is the most important part of the business and the main

reason customers patronize the restaurant. Managing the kitchen staff helps to control

food quality. As most commercial kitchens are a closed environment, the staff may

become bored or tired from the work. Without proper management, this often results

in an inconsistent food product. Kitchen management involves most importantly, cost


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control and budgeting. Meeting KPI's are a must for a restaurant to survive. Head

chefs must instill and teach money management to apprentices. This is as important as

teaching the art and skills of cookery.

Administration

'Administration' includes stock controlling, scheduling rotations, budgeting the labor

costs, balancing cost and profit according to seasonality, surveying and hiring staff,

and maintenance of the commercial kitchen equipment.


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EXISTING SYSTEM


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Manual System and limitations

In this computer world, manual system of any business means failure of that

system. In Restaurant Management system, new system should be developed to boostup the point of sale system.

Keeping control of stock in any kind of retail business is often a very time-

consuming affair, and this is especially true when it comes to running a restaurant,

because stock does have a tendency to be used up very quickly, and if it comes to the

point where the stock level is too low the restaurant can quickly find itself not being

able to service its customers properly. Due to this fact many restaurant owners spend

time to invest in one of the many restaurant inventory systems, since this can ensure

that stock never falls below a certain level and that stock reordering is always done on

time. The manual system is very time consuming. Some of the limitations of the

existing system are as follows:

Frequent customer complaints Limited sales staff resources Overstocking of poor performing items Shrinkage (lost or stolen inventory that eats into your profit margins) Spending too much time going over the books Financial inaccuracies (overbilling, underbilling, thin profit margins) Poor data organization

Due to these limitations, Restaurant Billing System is prepared.


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PROPOSED SYSTEM


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Proposed System

The propsed system Restaurant Billing System is the solution of the

described limitations. In this case the computer system will deal with billing and keepa record of which stock has come out of the business, but the ordering itself will be

done by manual means. This is a highly accurate type of system and is the one that

will save the most time and money over the long term. The system will handle

electronic payments, and can also be integrated with a customer loyalty scheme to

keep customers details, which can be essential for a busy restaurant. The following

modules make our system very compatible and useful for any restaurant management:

Add Items: The system user should add items which he/she wants to sale. SoItem name, type, price etc. features of an item should be added to the database.

Modify Items: Sometimes, user made some mistakes while adding items indatabase. So, this module will help him to change the properties of an item.

Search Item: Which items are added and which are not, can be searched here.

Restaurant Bill: This is the main module of the system. Which customer hasordered what; what is the total bill; what should be the discount, tax; and net

total is calculated here.

Table Reservation: Customer can also book his table in advance. And canpay advance money. The record of customer should be added here.

Cancel Table Reservation: Sometimes, customer want to cancel his tablereservation. Then he can get his refund of money with deduction.

Receipts: This system is also equipped with number of receipts like bill tocustomer, report of all items etc.


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High Security: This system is password protected. One should haveauthenticated user name and password to use this software.

No Redundancy and Consistent data: As the bill number and table numberare auto generated, so the chance of duplication is almost nil.


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DATA FLOW DIAGRAM


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Data Flow Diagrams (DFD):

DFD is a graphical representation of flow of data through a system. It pictures a

system as a network of functional processes.

Symbol Name Description

Data Flow Represents the connectivity between

various processes

Process Performs some processing of input data

External

Entity

Defines source or destination of system

data. The entity which receives or

supplies information

Data Store Repository of Data

Symbols of Data Flow Diagram

Rules for Making DFD

1. Keep a note of all the processes and external entities. Give unique name tothem. Identify the manner in which they interact with each other.

2.

Do numbering of processes.3. Avoid complex DFDs.4. The DFD should be internally consistent.5. Every process should have minimum of one input and one output.


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ENTITY RELATIONSHIP

DIAGRAMS


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Entity Relationship Diagrams:

In software engineering, an entity-relationship model (ERM) is an abstract and

conceptual representation ofdata. Entity-relationship modeling is a database modelingmethod, used to produce a type of conceptual schema or semantic data model of a

system, often a relational database, and its requirements in a top-down fashion.

Diagrams created by this process are called entity-relationship diagrams, ER

diagrams, or ERDs.

The symbol of entities are shown below

Entity sets Relation ship set

line Attribute
http://en.wikipedia.org/wiki/Software_engineeringhttp://en.wikipedia.org/wiki/Datahttp://en.wikipedia.org/wiki/Database_modelhttp://en.wikipedia.org/wiki/Conceptual_schemahttp://en.wikipedia.org/wiki/Semantic_data_modelhttp://en.wikipedia.org/wiki/Relational_databasehttp://en.wikipedia.org/wiki/Top-downhttp://en.wikipedia.org/wiki/Top-downhttp://en.wikipedia.org/wiki/Relational_databasehttp://en.wikipedia.org/wiki/Semantic_data_modelhttp://en.wikipedia.org/wiki/Conceptual_schemahttp://en.wikipedia.org/wiki/Database_modelhttp://en.wikipedia.org/wiki/Datahttp://en.wikipedia.org/wiki/Software_engineering


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Customerorders

Food items

Custno Name

orderno

Itemno

Item name

quantity

Book

table

Pays

bill

Restaurant

Tableno

Name

Administrator

Username password


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INPUT SCREENS


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USER LOGIN FORM


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MDI FORM


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ADD ITEM FORM


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MODIFY ITEM FORM


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SEARCH ITEM FORM


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RESTAURANT BILL FORM


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TABLE RESERVATION FORM


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CANCEL TABLE RESERVATION FORM


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OUTPUT REPORTS


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INVOICE TO CUSTOMER


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DAILY RECIEPTS REPORT


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ITEMS LIST


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REFERENCES

Waman S. Jawadekar. Software Engineering: Principles and PracticeMcGraw Hill, 2004. ISBN 0070583714

Hans Van Vliet.Software Engineering: Principles and Practice, 2nd Edition,John Wiley and Sons, 2002. ISBN 0-471-97508-7

Roger S. Pressman. Software Engineering: A Practicioner's Approach, 5thEdition, McGraw Hill, 2001. ISBN 0-07-365578-3

An Introduction to Object-Oriented Programming with Visual Basic .NETbyDan Clark

Introduction to Visual Basic Using .NETby Robert J. Oberg, Dana L. Wyat An Introduction to Programming with Visual Basic .Netby David I. Schneider Mastering Oracle8i http://www.google.co.in http://www.ieee.org http://www.ask.com
http://www.wiley.co.uk/vanvliethttp://www.wiley.co.uk/vanvliethttp://www.wiley.co.uk/vanvliethttp://www.mhhe.com/engcs/compsci/pressmanhttp://www.mhhe.com/engcs/compsci/pressmanhttp://visualbasic.about.com/library/blclark1-1a.htmhttp://visualbasic.about.com/library/blclark1-1a.htmhttp://visualbasic.about.com/library/bloberg1-1a.htmhttp://visualbasic.about.com/library/bloberg1-1a.htmhttp://visualbasic.about.com/library/blschneider1-1a.htmhttp://visualbasic.about.com/library/blschneider1-1a.htmhttp://www.anwarica.com/books/cat/Oracle/anwar.php?id=1187http://www.anwarica.com/books/cat/Oracle/anwar.php?id=1187http://www.google.co.in/http://www.google.co.in/http://www.ieee.org/http://www.ieee.org/http://www.ask.com/http://www.ask.com/http://www.ask.com/http://www.ieee.org/http://www.google.co.in/http://www.anwarica.com/books/cat/Oracle/anwar.php?id=1187http://visualbasic.about.com/library/blschneider1-1a.htmhttp://visualbasic.about.com/library/bloberg1-1a.htmhttp://visualbasic.about.com/library/blclark1-1a.htmhttp://www.mhhe.com/engcs/compsci/pressmanhttp://www.wiley.co.uk/vanvliet

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A PROJECT REPORT on Estaurent Billing System