RESTAURANT ORDERING SYSTEM

1 RESTAURANT ORDERING SYSTEM By Wong Siew Jiuan A REPORT SUBMITTED TO Universiti Tunku Abdul Rahman in partial fulfillment of the requirements for the degree of BACHELOR OF INFORMATION SYSTEMS (HONS) INFORMATION SYSTEMS ENGINEERING Faculty of Information and Communication Technology (Kampar Campus) JAN 2019 UNIVERSITI TUNKU ABDUL RAHMAN REPORT STATUS DECLARATION FORM Title: _____ _____ _____ Academic Session: _____ I _____ (CAPITAL LETTER) declare that I allow this Final Year Project Report to be kept in Universiti Tunku Abdul Rahman Library subject to the regulations as follows: 1.

2 The dissertation is a property of the Library. 2. The Library is allowed to make copies of this dissertation for academic purposes. Verified by, _____ _____ (Author s signature) (Supervisor s signature) Address: _____ _____ _____ _____ Supervisor s name Date: _____ Date: _____ RESTAURANT ORDERING SYSTEM By Wong Siew Jiuan A REPORT SUBMITTED TO Universiti Tunku Abdul Rahman in partial fulfillment of the requirements for the degree of BACHELOR OF INFORMATION SYSTEMS (HONS) INFORMATION SYSTEMS ENGINEERING Faculty of Information and Communication Technology (Kampar Campus) JAN 2019 BIS (Hons) Information Systems Engineering Faculty of Information and Communication Technology (Kampar Campus), UTAR.

3 Iii DECLARATION OF ORIGINALITY I declare that this report entitled RESTAURANT ORDERING SYSTEM is my own work except as cited in the references. The report has not been accepted for any degree and is not being submitted concurrently in candidature for any degree or other award. Signature : _____ Name : _____ Date : _____ BIS (Hons) Information Systems Engineering Faculty of Information and Communication Technology (Kampar Campus), UTAR. iv ACKNOWLEDGEMENT I would like to express my sincere thanks and appreciation to my supervisor, Mr Tey Chee Chieh who has given me this bright opportunity to engage in RESTAURANT ORDERING SYSTEM project.

4 A million thanks to you. I also would like to thanks my friends for their support and encouragement. Finally, I must say thanks to my parents and my family for their love, support and continuous encouragement throughout the course. BIS (Hons) Information Systems Engineering Faculty of Information and Communication Technology (Kampar Campus), UTAR. v ABSTRACT This RESTAURANT ORDERING SYSTEM project is developed to transform the old and traditional SYSTEM that mostly used by the restaurants to a new and more efficient ORDERING SYSTEM .

5 The traditional ORDERING SYSTEM brings inconvenience to both staffs and customers as it requires a lot of manual work. The manual work done by the staffs will cause some human errors such as give the incorrect bill to the customers, ugly handwriting of the waiter, incorrect sequence of the order. All these human errors will cause the customer dissatisfaction towards the RESTAURANT . Therefore, this RESTAURANT ORDERING SYSTEM is designed and developed to help the RESTAURANT to have a better management. By having this ORDERING SYSTEM , the time of placing order has reduced.

6 The customers do not need to wait to be served when they eat in the RESTAURANT . The customers will be more satisfy at this ORDERING SYSTEM . The methodology that used to develop this SYSTEM is throwaway prototyping methodology. This methodology is chosen because the SYSTEM will be developed in a shirt time compare to other methodologies. Throwaway prototyping methodology also allows the developer to listen to the feedback of the end user to keep on working on the development to match the requirements of the end user.

7 Table of Contents BIS (Hons) Information Systems Engineering Faculty of Information and Communication Technology (Kampar Campus), UTAR. vi TABLE OF CONTENTS REPORT STATUS DECLARATION FORM i TITLE PAGE ii DECLARATION OF ORIGINALITY iii ACKNOWLEDGEMENT iv ABSTRACT v TABLE OF CONTENTS vi LIST OF FIGURES viii LIST OF TABLES x CHAPTER 1 INTRODUCTION 1 Problem Statement 1 Background and Motivation 2 Objectives 3 Proposed Approach/Study 4 Highlight of What Have Been Achieved 5 Report of Organization 5 CHAPTER 2 LITERATURE REVIEW 6 Wireless food ORDERING SYSTEM 6 Point of Sale SYSTEM 8 online ORDERING SYSTEM 9 Comparison

8 Between Similar Systems 11 CHAPTER 3 SYSTEM DESIGN 12 Block Diagram 12 Table of Contents BIS (Hons) Information Systems Engineering Faculty of Information and Communication Technology (Kampar Campus), UTAR. vii Use Case Diagram 13 Activity Diagram 15 Place Order 15 Change Order Status of Customers 16 Update Menu 17 Update Category 18 Delete Menu 19 Delete Category 20 Create Menu 21 Create Category 22 User Interface Design 23 CHAPTER 4 METHODOLOGY AND TOOLS 31 Methodology 31 Tools 32 Requirement 32 Timeline 33 Implementation

9 And Testing 34 CHAPTER 5 CONCLUSION 37 Conclusion 37 Project Discussion 37 Future Work 38 BIBLIOGRAPHY 39 List of Figures BIS (Hons) Information Systems Engineering Faculty of Information and Communication Technology (Kampar Campus), UTAR. viii LIST OF FIGURES Figure Number Title Page Figure 1-1 SYSTEM Flowchart of RESTAURANT ORDERING SYSTEM 4 Figure 2-1 Mobile Applications: Architecture, Design and Development. 6 Figure 2-2 Logical Wireless Diagram. 7 Figure 2-3 POS Architecture Diagram.

10 8 Figure 2-4 online ORDERING SYSTEM Context Diagram. 10 Figure 3-1 Block Diagram 12 Figure 3-2 Use Case Diagram of RESTAURANT ORDERING SYSTEM 13 Figure 3-3 Activity Diagram for Customers to Place Order 15 Figure 3-4 Activity Diagram for Staff and Chef to Change Order Status of Customers 16 Figure 3-5 Activity Diagram for Staff to Update Menu 17 Figure 3-6 Activity Diagram for Staff to Update Category 18 Figure 3-7 Activity Diagram for Staff to Delete Menu 19 Figure 3-8 Activity Diagram for Staff to Delete Category 20 Figure 3-9 Activity Diagram for Staff to Create