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ABC RESTAURANT FOOD ORDERING
MANAGEMENT SYSTEM
NIK AHMAD RADHI BIN NIK IBRAHIM
(BTCL15041466)
BACHELOR OF COMPUTER SCIENCE
(INTERNET COMPUTING) WITH HONORS
UNIVERSITI SULTAN ZAINAL ABIDIN
2018
ABC RESTAURANT FOOD ORDERING
MANAGEMENT SYSTEM
NIK AHMAD RADHI BIN NIK IBRAHIM
(BTCL15041466)
Bachelor Of Computer Science (Internet Computing) With Honors
Universiti Sultan Zainal Abidin, Terengganu, Malaysia
AUGUST 2018
i
DECLARATION
I hereby declare that this report is based on my original work except for quotations and
citations, which have been duly acknowledged. I also declare that it has not been
previously or concurrently submitted for any other degree at Universiti Sultan Zainal
Abidin or other institutions.
_________________________________
Name: Nik Ahmad Radhi Bin Nik Ibrahim
Date: 8 Aug 2018
ii
CONFIRMATION
This project report entitled Abc Restaurant Food Ordering Management System
is prepared and presented by Nik Ahmad Radhi Bin Nik Ibrahim (matric number:
BTCL15041466) and has been found to be satisfactory in terms of scope, quality, and
presentation in fulfilment of part of that requirement in the Bachelor of computer
science (computing the internet) with honors at the University of Sultan Zainal Abidin.
Signature : …………………………………………
Supervisor : Dr Mokhairi Bin Makhtar
Date : …………………………………………
iii
DEDICATION
Alhamdulillah, all thanks to Allah s.w.t. with his bounty which provide good health
throughout this project. Thank you the support of friends, family members on the
impulse given during period to complete this project.
iv
ABSTRAK
Pada era globalisasi ini, pelbagai cara yang digunakan oleh kedai makan biasa
dan restoran besar untuk mengambil dan menguruskan pesanan dari pelanggan.
Antaranya ialah dengan menggunakan kaedah manual dan bersistem. Dianggarkan 70
peratus restoran besar di Malaysia masih menggunakan kaedah manual iaitu seperti
pelayan restoran mengambil pesanan pelanggan tanpa menggunakan sebarang medium
untuk rekod dan menggunakan kertas dan pen.
Di samping itu juga, rata-rata restoran menggunakan satu salinan sahaja iaitu
salinan pesanan pelanggan cuma di hantar kepada tukang masak di dapur sahaja, sebaik
sahaja proses untuk mengira bil, pelanggan diminta untuk mengingat kembali jenis
menu makanan yang telah di makannya.
Kebelakangan ini, beberapa restoran sahaja yang menggunakan kaedah
bersistem tetapi belum betul-betul lengkap. Dalam pada itu, kaedah bersistem ini masih
menggunakan kertas dan pen kemudian maklumat tersebut dimasukkan ke dalam sistem
untuk rekod data bil dan sebagainya. Dengan wujudnya kaedah sistem, proses pesanan
menjadi lebih sistematik dan cepat.
v
ABSTRACT
In the era of globalization, the various methods used by eateries and restaurants to
take orders from customers. Among them is by manual methods and systematic. It
is estimated that 70 per cent of the great restaurants in Malaysia are still using
manual methods, namely as the server to be considering ordering customers without
the use of any
Medium to record and use paper and pen.
In addition, the restaurants using only one copy which copies Messaging client
just sent to chef in the kitchen only, as soon as The process for calculating bills,
customers are asked to remember back type of menu foods has been hours.
Lately, some restaurants only systematic method. In the meantime, this
systematic method using paper and pen still further, the information is entered into
the system to record data bills and so on. With the existence of outsourcing, process
orders become more systematic and fast.
vi
CONTENTS
PAGE
DECLARATION i
CONFIRMATION ii
DEDICATION iii
ABSTRAK iv
ABSTRACT v
CONTENTS vi
LIST OF TABLES ix
LIST OF FIGURES x
LIST OF ABBREVIATIONS xi
CHAPTER I INTRODUCTION
1.1 Project Background 1-2
1.2 Problem statement 3
1.3 Objectives 4
1.4 Scopes 5
1.4.1 Admin 5
1.4.2 Cashier 5
1.4.3 Customer 5
1.5 Activities, Milestones 6
1.6 Limitation of Work 6
1.7 Expected Result 7
1.8 Conclusion 7
vii
CHAPTER II LITERATURE REVIEW
2.0 Introduction 8
2.1 Priority Scheduling 9
2.2 Existing System 10
2.2.1 Smart Mamak 10-12
2.2.2 Multi-Touchable E-Restaurant
Management System 13-14
2.3 Summary 14
CHAPTER III METHODOLOGY
3.0 Introduction 15
3.1 System Development Life Cycle (SDLC) 15
3.1.1 Research Analysis and Paradigm 15
3.1.2 System Development Methodology 16
3.1.3 Planning 16
3.1.4 Requirement Analysis Phase 17
3.1.5 Design Phase 17
3.2 Hardware and Software Requirements 18
3.2.1 Software Requirements 18
3.2.2 Hardware Requirements 19
3.3 System Design and Modelling System 19
3.3.1 Contextual Diagram 20
viii
3.3.2 Data Flow Diagram (DFD) level 0 21
3.3.3 Data Flow Diagram (DFD) level 1 22
3.3.3.1 Data Flow Diagram (DFD) level 1 23
3.3.4 Entity Relationship Diagram 24
3.4 System Design and Modelling 25
3.4.1 Graphical User Interface 25
3.4.2 Admin Page 25-26
3.4.3 Customer Page 27-30
3.4.4 Chef List Menu 31
3.4.5 Cashier Page 32-35
CHAPTER IV IMPLEMENTATION DAN RESULT
4.0 Introduction 36
4.1 Interfaces 37
4.1.1 Admin 37
4.1.2 Cashier 40
4.1.3 Customer
4.14 Chef
43
46
4.2 Testing 48
4.2.1 Black-box Testing 48
4.2.2 White-box Testing 49
4.2.2.2 Add Category Menu 50
ix
4.2.2.3 List Menu 51
4.2.2.4 Generate Report 52
CHAPTER V CONCLUSION
5.0 Introduction 53
4.2 Contribution 53
5.2 Limitation of Work 54
5.3 Future of Work 54
5.4 Summary 54
REFERENCES 55
x
LIST OF TABLES
TABLE TITLE PAGE
2.5 Gantt Chart 6
3.2.1 List of Software Requirements 18
3.2.2 List of Hardware Requirements 19
xi
LIST OF FIGURES
FIGURE TITLE PAGE
2.2.1 Smart Mamak 12
2.2.2 Multi-Touchable E-Restaurant
Management System 13
3.1.1 Iterative and incremental development 16
3.3.1 Context Diagram (CD) 20
3.3.2 Data Flow Diagram (DFD) level 0 21
3.3.3 Data Flow Diagram (DFD) level 1 22
3.3.4 Entity Relationship Diagram 24
3.4.2.1 Admin Login Page 25
3.4.2.2 Admin Dashboard 26
3.4.3.1 Customer Page 27
3.4.3.2 Customer Login 28
3.4.3.3 Customer Dashboard 29
3.4.3.4 Customer Order 30
3.4.4 Chef List Menu 31
3.4.5.1 Cashier Login Page 32
3.4.5.2 Cashier Dashboard 33
3.4.5.3 Receipt for Customer 34
3.4.5.4 Update Status Cashier for Customer 35
xii
LISTOF ABBREVIATIONS / TERMS / SYMBOLS
CD Context Diagram
DFD Data Flow Diagram
ERD Entity Relationship Diagram
FYP Final Year Project
FCFS First Come First Serve
UniSZA Universiti Sultan Zainal Abidin
1
CHAPTER I
INTRODUCTION
1.1 Project Background
ABC restaurant food restaurant is a system facilitate restaurant affairs to order
meals or drinks and can be displayed the latest food and beverage menu is fast and easy.
Furthermore, it facilitates cashiers manage all daily and monthly data and reports
quickly and accurately. In addition, he also participates facilitates the server to send
information to the chef in the kitchen without having to move to the kitchen. If viewed
from another angle, this food order system can also improve the efficiency of the
restaurant and can reduce work manuals.
In the meantime, the main purpose emphasized in this system is to help order
food and maintain records in the proper care of the database. ABC food restaurant is a
system that can help order food and keep records in proper care and systematic.
Customer also can choose one or more items to place an order which will land
in the cart. Customer can review all the order details in the cart before checking out.
Lastly, customer gets order confirmation details. Once the order is placed is entered in
the database and retrieved in pretty much real time. This techniques can minimal delays
and confusion.
2
The system also facilitates restaurants to order food or drinks that can be displayed on
the latest food and beverage menu quickly and easily.
3
1.2 Problem statement
1. Customers will have to make long queues before placing their orders especially
during peak hours
2. Problem using manual system is high.
3. Waiters take a long time to drop to cashier and orders to kitchen.
4
1.3 Objectives
1. To design a system that will surely satisfied the customer.
2. To develop automate the ordering method using mobile and web based system.
3. To test the develop system.
4. To have systematic business system.
5
SCOPES
1.4.1 Admin
1. Managed user accounts in the system ( create, update, delete, retrieve )
2. Admin has access to add food menu.
3. Admin will update status food for customer.
4. Admin can generate restaurant report.
1.4.2 Cashier
1. Cashier can see the list of orders taken by the server.
2. Cashier will handle customer order.
3. Cashier will handle payment for customer.
1.4.3 Customer
1. Customer can request order.
2. Customer can view menu and list order.
3. Customer need to sign up before use the system.
4. Customer can view their status order food.
6
1.5 Activities & milestone
Table 1.5 : GANTT CHART
1.6 Limitation of work
1. Not suitable for online payment.
2. Not suitable for delivery.
3. System will not be operating without the internet connection.
7
1.7 Expected result
1. System will appear message successfully if updated and submit information
food into system.
2. Store data into database and open profit sales interface.
3. Have a calculation and generate bill.
4. The system is should accessible via computer, or smartphone browser as long
as the users has access to internet services.
1.8 Conclusion
This system implement with new technology hopefully can help order food
with more systematic. As a conclusion the system helps providing quality of
service and customer satisfaction and also reduce manual service
given by waiters to eliminating the human mistakes. Lastly, it will minimize
the number of employees at the back of the counter.
8
CHAPTER II
LITERATURE REVIEW
2.0 Introduction
Literature review is a study of content information that has been released
within a certain period of time. In addition, literature studies are also known as
summaries of existing sample sources and compare them to upgrading to newer
systems.
9
2.1 Priority scheduling
Priority scheduling is a method of scheduling processes based on priority. The
scheduler chooses the tasks to work as per the priority, which is different from other
types of scheduling.
Priority scheduling involves priority assignment to every process, and processes
with higher priorities are carried out first, are carried out on a first-come-first-served
(FCFS). This will help restaurant handle the order list more efficient and save more time
to serve the order.
10
2.2 Existing system
2.2.1 Smart Mamak
Clients can undoubtedly look at the menu of ANY mamak shop. With
only a couple of taps, clients can put in their requests.
The app basically serves as a self-service approach for customers to
check out the menu of any mamak stores listed in the app.
11
12
Figure 2.2.1: Smart Mamak
ADVANTAGE
1. Food ordering when in MAMAK
2. Group/split receipt
3. Navigation to MAMAK
SIMILARITY SYSTEM
1. Have to add to chart to add menu.
2. Should sign up before use the system.
13
2.2.2 Multi-Touchable E-Restaurant Management System
Electronic visual display that enabled users to control the operations as
simultaneously on the electronic visual display using multiple fingers. Order
will transmitted directly to the restaurant’s server in the real-time.
Figure 2.2.2 : Multi-Touchable E-Restaurant Management System
14
ADVANTAGES
1. This system reducing the waiting time.
2. To allow manager to easily create, update and manage the multi-touchable
dining.
3. Customer could make order on their table surface using finger.
SIMILARITY SYSTEM
1. A website for restaurant.
2. Build using php and html.
2.3 Summary
Based on the literature review, Abc Restaurant Food Ordering Management
System is develop to help customer in order menu with easy and quickly. Abc
Restaurant Food Ordering Management System is based on Web based System and
mobile application. Besides that, Abc Restaurant Food Ordering Management System
will update their status up to date by staff cashier. It is significant to use the Priority
Scheduling in this restaurant because it helps to serve the order menu in bulk rather than
serve it one by one. Lastly, it can save many times.
15
CHAPTER III
Methodology
3.0 Introduction
Methodology is defined as a particular procedures or set of procedures. While
software development methodology is mean a framework that is used to structure, plan
and control process of developing a system. In this chapter will explain the details
explanation of methodology that is being used to complete this project. The
methodology is being used to ensure that the project can fulfill the objective that has
been determined at an early phase. Besides, this methodology also important to make
sure that the system can be accomplished successfully. For the system development,
methodology being use is an incremental method.
3.1.1 Research Analysis and Paradigm
There are several methods available to run the project. The methodology that is
used in this project is the real Interactive and Incremental Life Cycle Model. It basically
delivers a series of releases call increments which progressively more functionality for
the user as each increment is delivered. The phases involves in interactive and
incremental model are: Initial Planning, Requirement Analysis, Design,
Implementation, Testing and Deployment. The basic idea behind this method were to
develop a system through repeated sequences called iterative and smaller portions at a
time called incremental. The iteration step begins with Initial planning phase as a base
version of the system. It very simple to understand and use.
16
Figure 3.1.1 Iterative and incremental development
This methodology works as guidance in developing the proposed system. It is
flexible and adaptable to changes.
3.1.2 System Development Methodology
The incremental build model is a method of development of software where the system
is designed, implemented and tested incrementally until the system is totally completed.
It involves both development and maintenance.
3.1.3 Planning
In this phase, the project title had been selected. The project title selected was ABC
restaurant food restaurant. The project modules need to plan according to the given
period to complete this system, starting with brainstorming ideas with the supervisor
and proposed the title of the project. An abstract which basically describe the project
17
module has also been done and attached. Besides, the Gantt chart also needed as a
reference for a project’s schedule.
3.1.4 Analysis Phase
Requirement analysis phase is to gathering the requirements. All the requirement that
had been collected in this system is being analyze and need to fully understood the
criteria that have been listed. This phase also include a researching phase where all the
questions and references are being collected in order to get the requirement needed for
this system.
3.1.5 Design Phase
In the design phase, identify the design of the system and developed prototype
based on the functionalities that will be build. The data or requirement obtained during
planning and analysis phase transformed into the design. Some diagrams are built such
as Framework to show the flow of the system, Context Diagram, Data Flow Diagram
(DFD) Level 0 and 1, Entity Relation Diagram (ERD) and Data Dictionary in this
chapter. These diagrams are designed as a guideline flow of the system and to help in a
developing system. The interface is also sketched. During this phase, the proposal of
the project created and presented to the panel.
18
3.2 Requirements Requirements
This section will show the list of all software and hardware that involve in
the development process. All these elements are important in the process of
development of this system. List of software and hardware are shown
below.
3.2.1 Software Requirements
List of Software Requirements
Software Description
Phpmyadmin(MySQL) System database application
xampp Create a local web server for
testing purposes.
-Microsoft Word 2013
-Microsoft Powerpoint 2013
- Microsoft visio 2013
Documentation
Presentation
Diagram
Table 3.2.1 List of Software Requirements
19
3.2.2 Hardware Requirements
List of Hardware Requirements
HARDWARE DESCRIPTION
Laptop Intel®Core™i5-3337U [email protected]
RAM: 4GB
OS:WINDOWS 10
Use to develop the application
Mobile phone Samsung Galaxy S4
Use to run the application
Printer To print the report
pen drive To back up project
GPS module Device used for collecting
coordinates
Table 3.2.2 List of Hardware Requirements
20
3.3 System Design and Modelling System
3.3.1 Contextual Diagram (CD)
Figure 3.3.1: Contextual Diagram (CD) for ABC restaurant food restaurant
Figure 3.3.1 above shows that Contextual Diagram (CD) for ABC restaurant
food restaurant data flow. There are four main users involve in this system which
Admin, Cashier, Customer, and Chef. There are 20 data flows involve in the interaction
between primal process and the users.
21
3.3.2 Data Flow Diagram (DFD) level 0
DATA FLOW DIAGRAM (DFD)
22
DFD ADMIN
Figure 3.3.2 : Data Flow Diagram (DFD) level 0
Figure 3.3.2 Data Flow Diagram (DFD) level 0 for ABC restaurant food
restaurant is represent graphical of flow of the data in the system. Figure 3.3.2 show the
four process on this system. This process let the admin can register staff, add category
menu, list menu, and generate report.
3.3.3 Data Flow Diagram (DFD) level 1
DFD CUSTOMER
23
Figure 3.3.3: Data Flow Diagram (DFD) level 1
Figure 3.3.3 Data Flow Diagram (DFD) level 1 for ABC restaurant food
restaurant is represent graphical of flow of the data in the system. Figure 3.3.3 show the
two process on this system. This process let the customer take order and view status
order from process list order.
3.3.3.1 Data Flow Diagram (DFD) level 1
DFD CASHIER
24
Figure 3.3.3.1 Data Flow Diagram (DFD) level 0 for ABC restaurant food
restaurant is represent graphical of flow of the data in the system. Figure 3.3.3.1 show
the four three on this system. Firstly, cashier will view menu inserted by admin. Then,
cashier also can take order and order will insert to database. Lastly, cashier can pay total
of customer from process view list order in database payment.
3.3.4 Entity Relationship Diagram
ENTITY RELATIONSHIP DIAGRAM (ERD)
25
Figure 3.3.4 : Entity Relationship Diagram
Figure 3.3.4 Data Flow Diagram (DFD) level 0 for ABC restaurant food
restaurant. This system contains 8 tables for a database which Admin, Report,
Customer, Category, Menu, Cart, Order Menu, and Staff. Each table have their own
attributes. There are 3 attributes in table Admin, 3 attributes in table Customer, 2
attributes in table category, 6 attributes in table Menu, 4 attributes in table Cart, 13
attributes in table Order Menu and 4 attributes in table Staff. All data inserted will saved
in those tables in the database.
3.3 System Design and Modelling
3.4.1 Graphical User Interface
3.4.2 Admin Page
ADMIN LOGIN
26
Figure 3.4.2.1: Interface for Admin Login
ADMIN DASHBOARD
Figure 3.4.2.2: Interface for Admin modul such as Home, Staff, Category
Menu, List Menu and Report.
27
3.4.3 Customer Page
CUSTOMER SIGN UP
Figure 3.4.3.1: Interface From Register for Customer
28
CUSTOMER LOGIN
Figure 3.4.3.2: Interface for Customer Login and icon black for navigate to
register form.
29
CUSTOMER DASHBOARD
Figure 3.4.3.3: Interface for Customer modul such as Home, Take Order,
and List Order.
30
CUSTOMER ORDER
Figure 3.4.3.4: Interface for Customer choose their order.
31
3.4.4 Chef List Menu
Figure 3.4.4: Interface for Chef view List Menu from customer
32
3.4.5 Cashier Page
CASHIER LOGIN
Figure 3.4.5.1: Interface for Cashier Login
33
CASHIER DASHBOARD
Figure 3.4.5.2: Interface for Cashier modul such as Home, Take Order, and
List Order.
34
RECEIPT CUSTOMER
Figure 3.4.5.3: Interface for Cashier Print bill or Receipt for Customer
35
UPDATE STATUS CASHIER FOR CUSTOMER
Figure 3.4.5.4: Interface Cashier for Update Status for customer view
36
CHAPTER IV
IMPLEMENTATION DAN RESULT
4.0 INTRODUCTION
This chapter describes the implementation of Abc Restaurant Food
Ordering management System. It consists of four parts of implementation which
are a system for admin, cashier, customer, and chef. In this system Admin can
register new staff, Add category Menu, Add New Menu at List Menu and
Generate Report monthly. Besides that, cashier can view and delete at List
Menu, can take order, can see view order, in view order also, cashier can
calculate total balance and update status food to customer. In other hand,
customer can take their own order, can see list order, in list order, customer can
also see their status food. Lastly, chef and see list order from take by customer
and cashier.
37
4.1 INTERFACES
Figure 4.1 Login Page
Figure 4.1 shows that login page for four users which is Admin, cashier,
customer and chef.
4.1.1 Admin
Figure 4.1.1.1 Admin Home Page
38
Figure 4.1.1.1 shows that for admin Home Page. This will be appear after
successful login. There are 5 mains buttons provided which is Home,
Register Staff, Add Category Menu, List Menu, and Generate Report.
Figure 4.1.1.2 Admin Register
Figure 4.1.1.2 shows that for Register. The admin will register new
workers. Admin also can reset password and update level staff either cashier
or chef.
Figure 4.1.1.3 Admin Add Category Menu
39
Figure 4.1.1.3 shows that for Add Category. The admin can add new
category food. In add category food, admin also can edit and delete the
category food.
Figure 4.1.1.4 Admin List Menu
Figure 4.1.1.4 shows that for List Menu. The admin can add new menu,
in add new menu have function for admin for menu name, upload photo,
price and description about menu. Admin also can edit and delete list menu.
Figure 4.1.1.5 Admin Generate Report
40
Figure 4.1.1.5 shows that for Generate Report. The admin check their
profit sale Abc Restaurant Food Management System with insert start date
and end date then click generate sale and it will appear the total sale Abc
Restaurant Food Management System.
4.1.2 Cashier
Figure 4.1.2.1 Cashier Home Page
Figure 4.1.2.1 shows that for Cashier Home Page. This page will be first page
that cashier will be see after successful login. There are four main buttons provided
which is Home, List Menu, Take Order and List Order.
41
Figure 4.1.2.3 Cashier List Menu
Figure 4.1.2.3 shows that a page for cashier to see the list menu insert by
admin. Cashier also can delete the menu if the stock food is out of stock.
Figure 4.1.2.4 Cashier Take Order
Figure 4.1.2.4 shows that a page for cashier to take order. Cashier can take the
order follow by category. This case, cashier take the order in a specific case.
42
Figure 4.1.2.5 Cashier List Order
Figure 4.1.2.5 shows that a page for cashier to List order. Cashier can update
status food either delivered or paid. Besides that, cashier also can calculate the bill of
customer and print out of receipt after payment.
43
4.1.3 Customer
Figure 4.1.3.1 Customer Home Page
Figure 4.1.3.1 shows that for Customer Home Page. This page will be first
page that customer will be see after successful login. There are three main buttons
provided which is Home, Take Order and List Order.
Figure 4.1.3.2 Customer Take Order
Figure 4.1.3.2 shows that for Customer Take Order. Customer can choose food
and order according to their own tastes.
44
Figure 4.1.3.3 Customer Check out
Figure 4.1.3.3 shows that for Customer Check Out. Customer will be taken to
the page check out for see their detail food.
Figure 4.1.3.4 Customer Place Order
Figure 4.1.3.4 shows that for Customer Place Order. Customer will insert their
information such as name, option, desk number and notes before place order.
45
Figure 4.1.3.5 Customer List Order
Figure 4.1.3.5 shows that for Customer List Order. Customer will see
their information that place order and can also their status food.
46
4.1.4 Chef
Figure 4.1.4.1 Chef Home Page
Figure 4.1.2.1 shows that for Chef Home Page. This page will be first page
that Chef will be see after successful login. There are two main buttons provided
which is Home and List Order.
47
Figure 4.1.4.2 Chef List Order
Figure 4.1.2.2 shows that for Chef List Order. Chef can see their list order in
priority scheduling. This will auto refresh in five second for new order arrives. It will
arrange by first come first serve and will show according priority in certain case.
48
4.2 Testing
4.2.1 Black-box Testing
Use case Page Login
Description The User(Admin, Cashier,
Customer, and Chef )
Pre-Condition User on Login page
Basic Flow 1. First page that user will see
the main interface system
“Login”.
2. User required to insert their
username and password.
3. System will check validate
the username and password
from database.
4. If the data valid from
database, user will allows to
access to login.
Post-Condition User successfully login and allow
to main page follow by level user
(Admin, Cashier, Customer, and
Chef).
Rules The user must be authorized to
access this system.
Table 4.2.1 Test case Login
49
4.2.2 White-box Testing
4.2.2.1 White-box Testing
Use case Register Staff
Description Register New Staff button is used
to add information new staff in list
staff.
Pre-Condition Admin has to login in the system
and access the module follow by
session level.
Basic Flow 1. Admin click button Register
New Staff.
2. Admin will insert information
such as id user, password and
type user (chef / cashier).
3. Information will stored in
database.
4. Information new staff from
database will appear in list
system admin.
Post-Condition Admin successfully adds a new
staff.
Rules Admin must have authorized to
access this page.
Table 4.2.2.1 Test case Admin Register Staff
50
4.2.2.2 Add Category Menu
Use case Add Category Menu
Description Add Category Menu button is used
to add information category.
Pre-Condition Admin has to login in the system
and access the module follow by
session level.
Basic Flow 1. Admin will click button add
category.
2. New page will appears.
3. Admin asked to insert name
category.
4. Admin will click button save.
5. The system will stored the
information into database.
Post-Condition Admin successfully adds a new
food category.
Rules Admin must have authorized to
access this page.
Table 4.2.2.2 Test case Admin Add Category Menu
51
4.2.2.3 List Menu
Use case Add New Menu
Description Add New Menu button is used to
add information food.
Pre-Condition Admin has to login in the system
and access the module follow by
session level.
Basic Flow 1. Admin clicks at “Add New
Menu” button.
2. Admin insert information food
such as menu name, select
category, price, description
and upload images.
3. Admin clicks at “Save” button.
4. System will stored that
information into database
Post-Condition Admin successfully adds a new List
menu.
Rules Admin must have authorized to
access this page.
Table 4.2.2.3 Test case Admin List Menu
52
4.2.2.4 Generate Report
Use case Admin Generate Report
Description System will generate report based
on monthly profit restaurant.
Pre-Condition - Admin has to login in the
system and access the
module follow by session
level.
- Admin set the start date and
end date for generate sale.
Basic Flow 1. Admin clicks at start date and
will appears the calendar.
2. Admin choose date based on
monthly and year.
3. Admin click at End date and it
will appears the calendar.
4. Admin clicks at “generate sale”
button.
5. System will make calculation
with automatically.
Post-Condition Admin successfully generate report.
Rules Admin must have authorized to
access this page.
Table 4.2.2.4 Test case Admin Generate Report
53
CHAPTER V
CONCLUSION
5 Introduction
This chapter discusses the contribution of this system in solving manual works in life.
It also discusses the constraint that will improve in future.
5.1 Contribution
Abc Restaurant Food Management System is developed to help customer in making
their order with easily. In addition, this system can reduces manual works. Besides that,
it also help owner restaurant for keep expenses per daily will record in database with
systematic.
In future, Owner restaurant also get benefit from this system such as register staff,
add category menu, list menu and generate sale.
54
5.2 Limitation of work
There are several limitation in this system. First, this system cannot send some
notification status food to customer. Second, user won’t able to change the language
customer’s wishes. Lastly, admin can generate their reports in some format only.
5.3 Future of Work
As for the proposed of implemented with future order ready notification. This is
because it will send an order ready notification to the customer automatically in number
without refresh the system regularly. Besides that, implement with support
Multilanguage. This is because it will facilitating customers from various races to use
that system. Lastly, implement with generate report in systematic such as visual
graphical with format calculation.
5.4 Summary
Therefore, conclusion of purposed this system is develop to solving the manual
problem making order to customer. This system also developed in considering based on
required from customer for place order. It also help admin to add, modifying, and
controlling all the data in the system. The methodology that is implement in this system
is priority scheduling model. In addition, Data Flow Diagram (DFD) and Entity
Relationship Diagram (ERD) also implement in this system. Finally my expectation
about this system can to helpful restaurant to solve the problems of people.
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2. Gartenstein, Devra. “Management Information Systems in Restaurants.”
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information-systems-restaurants.html.
3. Anonim3. (n.d). SQLite. Retrieved on 01-05-2018
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4. Kadir, Abdul. (2004). Dasar Pemograman Web Dinamis with JSP (Java
Server Pages).Yogyakarta: Andi
5. Khairunnisa K., Ayob J., Mohd. Helmy A. Wahab, M. Erdi Ayob, M. Izwan
Ayob, M. Afif Ayob “The Application of Wireless Food Ordering
System,”MASAUM Journal of Computing, Volume 1 Issue 1, May 2018,pp
178-183
6. SMART MAMAK DEMO G. (2017, July 27). Smart Order Your Mamak •
SINI KAKI. Retrieved March 07, 2018, from
http://kaki.sini.com.my/en/smart-order-you-mamak/
7. What is Priority Scheduling? - Definition from Techopedia. (n.d.). Retrieved
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scheduling
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