Abstract

In this emerging world of computers, almost all-manual system has switched to automated
and computerized system. Therefore, it is the time for restaurants and hotels to shift to a
fully automated system where customer orders, stock, billing are handled. This project
explores how computer technology can be used to solve the problem in hotel and restaurant
industry and to help the higher level management to take decisions based on the reports
generated by the system.

Therefore, to reduce the complexity in handling customers and to make decisions, a fully
automated Restaurant Management System with portion wise stock control has been
developed for DINEIN restaurant. The system has been developed by concerning the smart
table concept where waiters of the restaurant place orders through the system and high
priority is given for the reports that are generated for the managers of the restaurant.

In the beginning of this document a brief introduction and a background of the system has
been explained. Under work completed chapter, the system development process along
with the diagrams such as use case, class and ERD and up to which module the system has
been developed is explained. System requirement specification and some screen shots of
the interfaces were also provided under this chapter. In further work chapter the remaining
work of the solution that has to be completed in relevant to phases of the software process
model is explained. At last a progress review has been carried out to check whether the
project is on schedule and reference that used to develop the solution have been given for
reader’s convenience.

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 Table of Contents
Abstract ............................................................................................................................... 1
Table of Contents ............................................................................................................... 2
Table of Figures.................................................................................................................. 3
Table of Tables ................................................................................................................... 3
1. Introduction ................................................................................................................ 4
1.1. Vision .................................................................................................................... 4
1.2. Mission .................................................................................................................. 4
1.3. Restaurant Management System of “THE DINEIN” restaurant ........................... 4
2. Background ................................................................................................................. 5
2.1. Organizational Structure for “THE DINEIN” restaurant ...................................... 5
2.2. Restaurant Management System of “THE DINEIN” restaurant ........................... 6
2.3. User groups and functionalities ............................................................................. 7
2.4. Operating environment ........................................................................................ 10
2.5. Design and Implementation Constraints ............................................................. 10
2.6. Hardware requirements ....................................................................................... 10
2.7. Software requirements......................................................................................... 11
3. Work Completed .......................................................................................................... 12
3.1. Work Completed up to now .................................................................................... 12
3.2. Software development methodology....................................................................... 13
3.3. Current position analysis ......................................................................................... 14
3.4. Strategic objectives of “THE DINEIN” .................................................................. 14
3.5. SWOT Analysis of DINEIN ................................................................................... 15
3.6. Management Decisions ........................................................................................... 16
3.7. Entity Relationship Diagram ................................................................................... 22
3.8. Class Diagram ......................................................................................................... 23
3.9. Use Case Diagram .................................................................................................. 24
3.10. External Interface Requirement - Graphical User Interface.................................. 29
4. Further work ................................................................................................................ 33
5. Progress Review ........................................................................................................... 35
References ......................................................................................................................... 36

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Table of Figures

Figure 2.1 - Organization Chart of "THE DINEIN" Restaurant .......................................... 6

Figure 3.1 - Incremental Model ......................................................................................... 13
Figure 3.2 - Entity Relationship Diagram for "THE DINEIN" Restaurant Management
System ................................................................................................................................ 22
Figure 3.3 - Class Diagram for "THE DINEIN" Restaurant Management System ........... 23
Figure 3.4 - Use Case Diagram for "THE DINEIN" Restaurant Management System..... 24
Figure 3.5 - Customer Registration Form .......................................................................... 29
Figure 3.6 - Menu of "THE DINEIN" Restaurant ............................................................. 30
Figure 3.7 - Details of a Chicken Burger ........................................................................... 30
Figure 3.8 - Update Stock Form ........................................................................................ 31
Figure 3.9 - Add Stock Form ............................................................................................. 31
Figure 3.10 - Dashboard for the managers of "THE DINEIN" Restaurant ....................... 32
Figure 5.1 - Gantt Chart ..................................................................................................... 35

Table of Tables

Table 2.1 - Functions of Managers of "THE DINEINE" Restaurant .................................. 9

Table 3.1 Use Case Narration for Place Order Use Case .................................................. 25
Table 3.2 - Use Case Narration for Accept Order Use Case ............................................. 26
Table 3.3 - Use Case Narration for Update Stock Use Case ............................................. 27
Table 3.4 - Use Case Narration for Login Use Case.......................................................... 28

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1. Introduction

“THE DINEIN”, a trusted Sri Lankan brand that has been synonymous with Sri Lankan
food for many generations and representing a monumental hospitality arena and an
instinctive stop over for all who love Sri Lankan food. “THE DINEIN” Restaurant offers a
great tasting menu to its customers, depending on their varied tastes. Main aim of “THE
DINEIN” is to offer quality and tasty Sri Lankan contemporary food that are affordable
with an above average dining and take away experiences to its customers.

1.1. Vision

To offer delicious and healthy food along with extraordinary dining service for the
happiness and joy of customers

1.2. Mission

• To be an excellent restaurant operator that offers healthy and delicious food to

customers
• To learn and deeply understand the needs of our customers and to provide the best
meal and service for our customers at a reasonable price
• To provide a quick and warm service to maximize customer's satisfaction
• To be a restaurant with the highest level of cleanliness standard among a relaxed
atmosphere
• To generate an appropriate and sustainable profit for the company's stakeholders
• To make employees happy and contented in their work
• To assist and provide social and environmental support

1.3. Restaurant Management System of “THE DINEIN” restaurant

“THE DINEIN” Restaurant Management System is a Management Information System

which helps the restaurant manager to manage the restaurant more effectively and
efficiently by computerizing meal ordering, billing and inventory control. The system
processes transaction and stores the resulting data. Reports will be generated from these
data which help the users to make appropriate business decisions for the restaurant. It helps
decision making by providing timely and accurate information to managers.

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2. Background

2.1. Organizational Structure for “THE DINEIN” restaurant

Organizations are set up in specific ways to accomplish different goals, and the structure
of an organization can help or hinder its progress toward accomplishing these goals. An
organization structure is an effective way to show who is responsible for what functions
and areas in an organization depends on the organization's objectives and
strategy. Organizational structure determines how the roles, power and responsibilities are
assigned, controlled, and coordinated, and how information flows between the different
levels of management.

Mainly there are three types of organizational structures as functional, divisional and matrix
structures. Functional structure is set up so that each portion of the organization is grouped
according to its purpose. The functional structure works very well for small businesses in
which each department can rely on the talent and knowledge of its workers and support
itself. Divisional structure typically is used in larger companies that operate in a wide
geographic area or that have separate smaller organizations within the main group to cover
different types of products or market areas. The benefit of this structure is that can be met
needs of organization more rapidly and more specifically. Matrix structure is a hybrid of
divisional and functional structure. Typically used in large multinational companies, the
matrix structure allows for the benefits of functional and divisional structures to exist in
one organization.

“THE DINEIN” restaurant has different functional areas as sales and marketing, IT and
kitchen. All these three functional areas have managers and other staff relevant to those
areas. IT manager is the head of the IT department. Sales manager is the head of the sales
and marketing department. Kitchen manager is responsible for kitchen area. Under those
managers several staff members are included. Communication of this restaurant is carried
out through this organizational structure. All the three managers of functional areas are
communicating with restaurant manager. Restaurant manager has capability of making
decisions of all three functional areas with the managers of those areas. Therefore among
above previously mentioned three structures, the most suitable organizational structure for
“THE DINEIN” restaurant is functional structure. Figure 2.1 shows organizational chart of
“THE DINEIN” restaurant.

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 Figure 2.1 - Organization Chart of "THE DINEIN" Restaurant

2.2. Restaurant Management System of “THE DINEIN” restaurant

“THE DINEIN” Restaurant Management System helps the restaurant manager to manage
the restaurant more effectively and efficiently by computerizing meal ordering, billing and
inventory control. The system processes transaction and stores the resulting data. Reports
are generated from these data which help the users to make appropriate business decisions
for the restaurant.

Management Information System helps decision making by providing timely and accurate
information to managers. The main goal of the project is to simplify and make it easier for
the managers, waiters, and chefs to carry out the activities of the restaurant.

The identified objectives of the “THE DINEIN” Restaurant Management System are as
follows:
• Provide different kinds of reports for the management of the restaurant to make
decisions.
• Remove the manual process of taking the order so as to avoid the hand writing
issues of waiters.
• Provide out-of-stock message.
• Accurate sales figures and percentages item-wise
• Helps in planning the menu

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 • Provide cost accounting details

The system has two sides which is customer side and restaurant side. The customer side is
operated by customer and is being developed as a web application. There are 3 types of
orders as in house dining, take away and delivery. To place delivery orders online, a web
application has been developed. The restaurant side which is used by the staff of the
restaurant is developed as a standalone system while decision making part of the system
for higher level management of the restaurant has been developed as a web based
application to enhance the efficiency, reliability and accuracy of the reports. The
technologies that will be used to develop the system are as follows:

• Standalone system for all the main functions of the restaurant except reporting.
- Programming language: Java
- IDE: NetBeans
- Database: MySQL 4.1
- Jasper I report

• Web application for customers to place orders via online and reporting section of
the system.
- Programming language: PHP, JavaScript
- Design is carried out using CSS, HTML
- IDE: Adobe Dreamweaver CS6
- Database: MySQL 4.1

2.3. User groups and functionalities

“THE DINEIN” restaurant management system will consist mainly three user groups
namely as Waiter, Chef and Manger. Each user group will be able to perform the following
tasks.

• User group: Waiter

Waiter is the person who place orders through the system instead of customers.
The system performs following functionalities.

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 - Select Meal category - When waiter select the main meal category such as
main course, side dishes, soft drinks etc. the system will show the food
items related to each category.
- Select meal size (small, medium, large) - When waiter select the meal, the
system will show how many people can have it.
- Enter any other details - Waiter can add any other notes along with the
order.
- Place order - Waiter can order selected meal.
- View current orders - Waiter can view the meals ordered by customers
from different tables.
- Edit order (before start cooking) - Waiter can change order before chef
accepting the order.
- Enter Feedback about meal - Waiter can add feedback provided by the
customer to the system.

The customer can perform all the above functions when ordering via online.

• User group: Chef

- Login - Chef can login to system
- View customers’ orders - Chef can view customer placed orders
- Accept Orders- Chef can accept customer orders
- Print KOT - Chef can print KOT
- View more details about order
- Order Mark as Completed - Chef can make orders as completed
- View Complete Order- Chef can view completed order list
- Create Meal Menus - Chef can create meal menus
- Enter Meal recipes
- Add/Update Food Stock
- View Stock including the items which has met reorder level and out of
stock.

• User group: Manager

- Login - Manager can login to system
- View reports generated by the system.

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Table 2.1 - Functions of Managers of "THE DINEINE" Restaurant

IT Manager Kitchen Manager Sales Manager Restaurant

Manager
 Create User  Approve menus  Total sales report  View summary
Accounts created by Chef  Category-wise sales of all the
 User log report  Reports report reports.
- Stock input report  Item wise sales report  View profit
- Current stock report  Sales report by report of the
- Item wise stock payment type restaurant.
report  Sales report by order  Most popular
- Stock reorder report type meal report
- Out of stock report  Sales comparison
- Damage stock report report (3 months)
- Stock forecasting  Sales forecasting
report report
- Meal cost report  Void orders report
- Wastage report

Security and safety of the system will be assured by using Authentication and
Authorization. Each user will be authenticated by using unique username and password.
Each user will be authorized by using Role based Security mechanism. By that
Administrator privileges and general user privileges can be implemented without any
issues. Credit card numbers has to be securely stored in the database.

Following are the identified nonfunctional requirements that should be included in the
system.
• The performance of the system should be fast and accurate.
• The system shall handle expected and non-expected errors in ways that prevent loss
in information and long downtime period. Thus it should have inbuilt error testing
to identify invalid username/password.
• The system should be able to handle large amount of data.
• The system should be reliable giving the best of service and correct information

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2.4. Operating environment

The product can be operated on any platform hence the system is being developed using
Java programming language. The solution is a partly web based and shall operate in all
famous browsers such as Microsoft Internet Explorer, Google Chrome, and Mozilla
Firefox. The reporting section of the system is developed as web application to obtain
advantages such as can run on any platform using a web browser, managers can access the
system from anywhere at any time and generate very user-friendly reports with graphics.

2.5. Design and Implementation Constraints

• Required database management system is MySQL. The database MySQL server

should be installed in the hosted server.
• The customer side of the solution is being developed using PHP, JavaScript,
HTML5 and CSS.
• The stock control, billing, in house ordering of the solution is developed using Java
programming language.
• The reporting section of the solution for managers of the restaurant is being
developed using PHP, JavaScript, HTML5 and CSS.
• Since system’s information affects to the daily operations, the system must be
equipped with proper security mechanism.
• IP, TCP protocols are being used.

2.6. Hardware requirements

Server side

• Desktop Server PC with 200GB Hard Disc, 3.0Ghz Processor , 6GB Ram, Network
Card, Static IP with High Bandwidth Internet Connection.

Client side

• Managers/Customer - PC, Tab Laptop with Internet connection

• Waiter/Chef- PC with touch screen monitor with internet connection

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2.7. Software requirements

Server side

• Windows Server 2008 Operating system

• Apache with PHP 5.0 or higher Enabled
• MySQL server 4.1 or higher.

Client side

• Managers/ Customers- Any OS such as Windows, OsX, Linux, iOS, Android.

• Desktop, Laptop with JavaScript enabled web browser such as Firefox, Chrome,
Microsoft Edge, Safari, and Opera
• Chef- Any OS such as Windows, OsX, Linux, iOS and JRE

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3. Work Completed

3.1. Work Completed up to now

When developing software for any organization, a systematic approach has to be applied
to reach the success of the project. This can be achieved by selecting the correct software
methodology. According to the requirements and the scale of the project incremental model
is selected to develop the suggested solution. As mentioned in background chapter, there
are four main phases of incremental software process model. According to the each phases
following activities have been completed up to 14th January 2017.

• Project planning.
• Requirement gathering
- Identifying requirements of “THE DINEIN” restaurant.
- Feasibility study and preparation of feasibility report.
- Site visits and observe similar solutions.
• Analysis
- Analyzing of gathered requirements.
- Preparation of System Requirement Specification.
• Design
- Preparation of UML diagrams such as use case diagram, data flow diagram,
class diagram and entity relationship diagram.
- Designing of customer side of the solution. (Web application where customer
place orders).
- Designing of the interfaces of kitchen and management side of the solution.
- Database design
• Code

Development of functionalities such as

- Customer Menu Ordering Module (web application)
- Order placing module by waiters inside the restaurant.
- Add Stock Module

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3.2. Software development methodology

It is vital to choose a suitable software process model before doing any software project.
The software process is a structured set of activities required to develop a software system,
and software process model is an abstract representation of a process. There are many
software process models are available and it is significant to select a suitable model for the
project.

“THE DINEIN” Restaurant Management System was developed according to incremental

software development model. Incremental model is a combination of multiple development
cycles. In incremental model project requirements are divided into multiple modules and
each module is developed separately. Each module passes through the requirements,
design, implementation and testing phases. The major reasons for selecting incremental
model were as follows:

• Requirements of the system are clearly understood

• It is flexible and less expensive to change requirements and scope
• Throughout the development stages changes can be done
• Errors are easy to be identified.

The Figure 3.1 shows the incremental model.

Figure 3.1 - Incremental Model

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3.3. Current position analysis

“THE DINEIN” restaurant is currently focusing on providing mainly three types of orders
such as in house dining, delivery and take away to increase the customer satisfaction by
providing quality food. Their goal is to maximize the profit by increasing the sales while
reducing the costs of the restaurant.

“THE DINEIN” produce different kinds of food items every day, all of which impact
consumers directly. Similar to any organization, the “THE DINEIN” has specific objectives
and corresponding strategies that are designed to improve a company's standards.

3.4. Strategic objectives of “THE DINEIN”

• Quality - When “THE DINEIN” fails to produce different kinds of quality and tasty
foods, the customers will lose the attraction and move toward other restaurants. To
avoid the loss for the restaurant, one important objective of DINEIN is to provide
high quality food items.

• Suppliers - “THE DINEIN” is currently getting lots of raw materials from

suppliers. It has an objective of finding suppliers that are both reliable and
reasonable. Company should have alternative suppliers because the production
should not stop simply due to falter of regular supplier.

• Efficient inventory - “THE DINEIN” is interconnected with costs in

manufacturing. Having a good and efficient inventory management strategy helps
DINEIN to save money that could otherwise be wasted on slow-moving food items
and raw materials.

• Expand business - Currently “THE DINEIN” in receive delivery orders from out
of the city which is the restaurant is situated. Therefore one of the main objectives
of DINEIN is to expand business and obtain more sales.

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3.5. SWOT Analysis of DINEIN

3.5.1. Strengths

 Serving tasty and quality foods.

 Offering lower-priced menu than competitive restaurants.
 Providing main three types of orders in-house dining, take-away and delivery.
 Offering of free facilities such as Wi-Fi, parking facilities etc.
 As the restaurant is located at the middle of the town, the easy to reach customers.

3.5.2. Weakness

 Lack of staff for the kitchen.

 Not have proper restaurant management system with accurate stock control.
 “THE DINEIN” restaurant has no branches.

3.5.3. Opportunities

 Expanding or providing different types of food and beverages.

 Open up branches in different places.

3.5.4. Threats

 Competing restaurants which are located nearby for the “THE DINEIN” restaurant
and price competition with them and opening up similar restaurant at the same area
is also a threat for the “THE DINEIN” restaurant.
 Bad testimonials from the customers.
 Potential rising price of certain foods
 Changing laws of the country.

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3.6. Management Decisions

• Design of Goods and Services

“THE DINEIN” restaurant goal in this strategic decision area of operations management is
to provide affordable products. As such, the serving sizes and prices of its products are
based on the most popular consumer expectations.

This strategic decision is depend on the customer feedback, cost for the meal and the
average sales of the meal. By considering the product movement and analyzing the
customer feedback design of goods and services decisions can be made.

Several stockholders are involved to assist this decision.

• Restaurant manager (Executive)
- Restaurant Manager will finally analyze the reports and get final decisions.
• Sales manager
- He views sales report for a particular meal and ensure that meal has good
feedback from the customers.
• Kitchen manager
- Kitchen manager is responsible to ensure that product can be supply for the
customers for the price and meal size suggested by the sales manager.

• Quality Management

“THE DINEIN” aims to maximize product quality within constraints, such as costs and
price limits. The restaurant uses a production line method to maintain product quality
consistency. By analyzing the feedback from the customer, the decision regarding the
quality of the meals of the restaurant can be made.

Quality management of products in a business is not a simple thing to do. Top level
managers will consider several things before make final decision regarding a quality of
product like sales, cost and customer feedback.

The stockholders are involved to assist this decision.

• Restaurant manager (Executive)
- Restaurant Manager will finally analyze the reports and get final decisions.

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 • Sales manager
- He checks and ensure whether there is an improvement in the sales when
increasing the quality of a particular product.
• Kitchen manager
- Kitchen manager is responsible to ensure the quality of a product when
comparing with the cost of it.

• Process and Capacity Design

This strategic decision area of operations management focuses on maintaining process

efficiency and adequate capacity to fulfill market demand. This strategic decision area
requires performance report and sales reports to check whether “THE DINEIN” supply
products for the demand of customers.

The stockholders are involved to assist this decision.

• Restaurant manager (Executive)
- Restaurant Manager will finally analyze the reports and get final decisions.
• Sales manager
- He checks the demand of the customers for a product and sales for each meal
product.
• Kitchen manager
- Kitchen manager is responsible to ensure that supply can be done for the
requirement of the customers by analyzing the staff of the kitchen.

• Inventory Management
Restaurant goal for this strategic decision area of operations management is to minimize
inventory costs while supporting restaurant operations. To reduce the inventory cost
following factors has to be concerned.

- Wastages
The wastages of a product should be minimized in order to reduce the cost of a
meal. The reasons for wastages should be identified and should take necessary
actions to reduce the wastages of the stock. Wastage of the restaurant can be
measured from the wastage report.

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 - Ingredient movement
Fast moving ingredients of the restaurant should be identified, if not wastage can
occur. Therefore ingredient movement report will help to identify the fast moving
ingredients and slow moving ingredients.

- Inventory controlling method.

A restaurant should follow first-in-first-out concept to control the inventory.
Because in a restaurant the inventory is full of food items which can be expired,
therefore FIFO inventory controlling method should follow in “THE DINEIN”
restaurant. Mainly kitchen manager is responsible for making decisions regarding
this decision area of the restaurant.

• Scheduling

Scheduling is an operations decision that strives to provide the right mix of labour and
machines to produce goods and services at the right time to achieve both efficiency and
customer service goals. When considering “THE DINEIN”, it must anticipate the peaks
and valleys in demand that may occur during a day, during the week, and at different times
of the year. Labour must be scheduled carefully to meet customer demand at any given
time, without scheduling excess employees that would impose unnecessary costs on the
restaurant. For example, the restaurant’s strategy involves regular and seasonal schedules
to address fluctuations in local market demand.

The stockholders are involved to assist this decision.

• Restaurant manager (Executive)
- Restaurant Manager will finally analyze the reports and get final decisions.
• Sales manager
- He checks sales reports, sales forecasting reports and comes to a decision that
number of sales per a day, per a week and in season times.
• Kitchen manager
- He decides that number of labours needed for each day according to analyzing
reports of sales and customer requirements. As an example number of waiters
and chefs need for works is high in season times as more customers come to
restaurant.

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• Sales forecasting

Sales forecasting is the process of estimating future sales. Accurate sales forecasts enable
companies to make informed business decisions and predict short-term and long-term
performance. Companies can base their forecasts on past sales data, industry-wide
comparisons, and economic trends. This is basically a top level where up-to-the minute
information on the food items ordered and breaks out percentages showing sales of each
item versus total sales is provided. Sales forecasting allows to “THE DINEIN” to predict
achievable sales revenue, efficiently allocate resources and plan for future growth.

The stockholders are involved to assist this decision.

• Restaurant manager (Executive)
- Restaurant Manager will finally analyze the reports and get final decisions.
• Sales manager
- He checks sales reports, sales forecasting reports and analyses daily sales, old
sale details and making decisions.
• Kitchen manager
- He analyses stock reports and helps to make decisions relevant to sales of
restaurant.

• Cost Control

Cost control is the practice of identifying and reducing business expenses to increase
profits, and it starts with the budgeting process. Controlling food and labor costs are two of
the most important tasks for a restaurant. With proper menu planning, sales forecasting and
employee training, a restaurant can prevent overspending on staff and supplies and still
provide excellent quality dishes and service. Using a variety of planning, monitoring and
evaluation techniques, you can continually manage these expenses to ensure you remain
profitable without sacrificing quality. The top level where strategic planning is done
compares the weekly sales totals versus food costs, allowing planning for tighter cost
controls.

The stockholders are involved to assist this decision.

• Restaurant manager (Executive)
- Restaurant Manager will finally analyze the reports and get final decisions.

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 • Sales manager
- He checks sales reports, sales forecasting reports and analyses daily sales, old
sale details, void reports, wastage reports and make decisions.
• Kitchen manager
- He analyses stock reports, wastage reports, void reports and helps to make
decisions relevant to sales of restaurant

• Expand business

Business expansion and growth are requiring proper planning. The decision to extend the
scope of business must be a result of thoughtful consideration of several factors. One of the
strategic objectives of “THE DINEIN” is to expand business. Currently “THE DINEIN”
foods are more popular in only limited areas. Therefore there is a chance to expand
business in some other cities too.

Expanding business is not a simple thing to do. Top level managers will consider several
things before make final decision.

• Are there economies scales of “THE DINEIN” that will benefit an expanded
business?

As DINEIN expands, costs per unit reduce, resulting in lower prices or higher profit or
both. Company should only expand if economies of scale will allow the business to sell
products at lower prices or to take more profit per item. DINEIN’s raw material purchase
will increase when business expands. Therefore DINEIN should consider reducing number
of suppliers rather getting raw materials from lots of suppliers because high-volume
purchases will allow company to get lower prices for everything from raw materials to
transportation.

• Can “THE DINEIN” restaurant’s financial growth support the expansion

internally?

The ideal situation is to expand only when we have already proven that demand exists for
DINEIN’s products. Product demand can be proven by analyzing sales of DINEIN’s
products. Expansion could be carry on if the sales have steady growth through past few
years.

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• Are “THE DINEIN” restaurant’s competitors expanding?

Market intelligence plays a key part in decision making to expand the business. We can get
important tips about competitor’s situation from their market shares. Getting information
about our competitors can give us the leading edge.

Several stockholders are involved to assist this decision.

• Restaurant manager (Executive)
- Restaurant Manager will finally analyze the reports and get final decisions.
• Sales manager
- He is responsible for ensuring that “THE DINEIN” has steady growth of sales
through past few years.
• Kitchen manager
- Kitchen manager is responsible to ensure that supply can be done for the
demand if business expands.

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3.7. Entity Relationship Diagram

Figure 1.2 - Entity Relationship Diagram for "THE DINEIN" Restaurant Management System

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3.8. Class Diagram

Figure 3.3 - Class Diagram for "THE DINEIN" Restaurant Management System

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3.9. Use Case Diagram

Figure 3.4 - Use Case Diagram for "THE DINEIN" Restaurant Management System

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Table 3.1 Use Case Narration for Place Order Use Case

1.0 Use Case Name Place order

Actor Customer
1.1 Brief Description This use case starts when user (customer) select the menu item
and click on add button. This adds button is in the meal’s more
detail page and once he clicks on the button it will direct to
the place order page.
2.0 Flow of Events
2.1 Basic Flow 1. Customer accesses the DINEIN web site.

2. Customer has to enter his user credentials and login to the

system.

3. Customer is validated.

4. System displays menu card of the restaurant and user has to

select the meal.

5. User can select the meal type and enter quantity and
additional requirement.

7. Then user has to click on add button to place the order.

8. The system display the message “Order placed

successfully”

2.2 Alternate Flow If the actor enters an unregistered contact no, the system will
take that customer as an invalid user and, the system will
display an error message. Then the actor has to choose either
return to the beginning of the basic flow or register as a new
customer, at which point the use case ends.

3.0 Preconditions User must be login to the system before this use case begins
and user must be registered to the system.
4.0 Post conditions If the use case is successful, the order will be placed and bill
will be created. The data will be saved to the “order” table in
the database.

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Table 3.2 - Use Case Narration for Accept Order Use Case

1.0 Use Case Name Accept order

Actor Chef
1.1 Brief Description This use case starts when user (chef) click on view KOT button. The
view KOT button is in the kitchen display form and once user clicks
on the button it will direct to the Order more details form.
2.0 Flow of Events
2.1 Basic Flow 1. User provides the user credentials.

2. User is validated.

3. System will direct to dashboard of the chef.

4. User has to click on View KOT button in the navigation bar.

5. System will direct to kitchen display form.

6. System displays orders placed by customers of the restaurant.

7. User has to click on “view” button and the system will direct to
order more details page. .

8. The system display the more details of the particular order and
user has to click on accept button to accept the order.

9. Then system will redirect to kitchen display form.

2.2 Alternate Flow If the actor enters an invalid username or password the system will
show an error message and user has option retry or cancel login.

3.0 Preconditions The system must be connected with database before this use case
begins and the customer should have added a KOT.
4.0 Post conditions If the use case is successful, the stock will be updated and customer
will get a notification saying that his order has been accepted.

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Table 3.3 - Use Case Narration for Update Stock Use Case

1.0 Use Case Name Update Stock

Actor Chef
1.1 Brief Description This use case starts when user (chef) click on update stock
button. The update stock button is in navigation bar of the
chef’s dashboard and once user clicks on the button it will
direct to the update stock form.
2.0 Flow of Events
2.1 Basic Flow 1. Enter user credentials and login to the system.

2. User is validated.

3. System will direct to dashboard of the chef.

4. User has to click on update stock button in the menu.

5. System will display the stock update form.

6. User has to select the item which the quantity has to be

added.

7. Then user has to enter new quantity and click on update

stock button.

8. The system display the message “stock has been updated

successfully”

2.2 Alternate Flow If the actor enters an invalid username or password the system
will show an error message and user has option retry or cancel
login.

3.0 Preconditions The system must be connected with database before this use
case begins and the item which the quantity has to be
updated should be saved in the system.
4.0 Post conditions If the use case is successful, the stock will be updated.

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Table 3.4 - Use Case Narration for Login Use Case

1.0 Use Case Name Login

Actor Kitchen manager, restaurant manager, sales manager, IT
manager
1.1 Brief Description This use case starts when user click on Login button. The
Login button is in the home page and once user clicks on the
button it will direct to the Login page.
2.0 Flow of Events
2.1 Basic Flow 1. User accesses the system and click on “Login” button in the
home page.

2. System will direct to Login page.

3. System displays Login form.

4. User has to enter username and password and click on

Login button at the bottom of the form to login to the system.

5. The system display respective user panel for users

according to privileges of their role.

2.2 Alternate Flow If the actor enters an invalid username or password the system
will show an error message and user has option retry or cancel
login.

3.0 Preconditions The system must be connected with database before this use
case begins.
4.0 Post conditions If the use case is successful, the system will display user
dashboard.

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3.10. External Interface Requirement - Graphical User Interface

According to the gathered requirements user interface should consist a fixed theme through
the entire system. As the part of the system is a web application, it should be very user-
friendly as the system will be used by customers who place orders. All users of the system
should have the capability to navigate from form to form by clicking on buttons. To reduce
the number of errors due to incorrect data and excessive text inputs the users should be
given predefined options like check boxes, radio buttons, and scroll ups and downs. If the
user tries to insert unnecessary or irrelevant information or data, error messages should be
displayed on the relevant place he or she incorrectly entered whereby they can understand
how to resolve the problem in a correct manner. The whole system will be displayed in
English language (UK standard) and currency figures will be displayed in Sri Lankan
rupees.

Figure 3.5 to Figure 3.7 are the interfaces of the customer side (web application) of the
proposed system.

Figure 3.5 - Customer Registration Form

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Figure 3.6 - Menu of "THE DINEIN" Restaurant

Figure 3.7 - Details of a Chicken Burger

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Figure 3.8 and Figure 3.9 shows the designed interfaces of the standalone application where
stock controls of the restaurant are handled.

Figure 3.8 - Add Stock Form

Figure 3.9 - Update Stock Form

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Figure 3.10 is the designed dashboard (web application) for the managers of the restaurant.
Different kinds of reports will be generated from the system according to the user roles.

Figure 3.10 - Dashboard for the managers of "THE DINEIN" Restaurant

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4. Further Work

The development of the system is carried out using incremental model. Hence following
activities have been completed up to now.

• Planning: planning of the project, preparing of project plan etc.

• Requirement gathering: feasibility study has been carried out. Similar solutions
have been searched and key functionalities were identified.
• Designing: preparation of UML diagrams and designing of interfaces. As there are
two sides as standalone application and a web application lot of time has spent on
designing.
• Following main modules related to development phase have been completed.
- Customer Menu Ordering Module (Web application)
- Order placing module by waiters inside the restaurant
- Add Stock Module

Further work (phases) that has to be completed are as follows.

• Coding
• Testing
• Project Finalization

Under each phase following tasks has to be completed.

Coding - Coding is the third phase of the system development life cycle and one of the
critical and time consuming phases. As the suggested solution has two parts customer side
and kitchen/ management side the coding phase consumes lot of time. Most of the
components of the system are developed and remaining components of the system that has
to be developed are:

• Report Module
• Billing Module
• Login module
• Create menu items
• Update stock

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Testing - Testing is the last phase of the incremental software development model.
According to Tutorialspoint, (Tutorialspoint, 2016) Software testing is a process of
executing a program or application with the intent of finding the software bugs. It can also
be stated as the process of validating and verifying that a software program or application
or product:

• Meets the business and technical requirements that guided it’s design and
development
• Works as expected
• Can be implemented with the same characteristic.

Testing of all the functionalities of the solution has to be done. During this phase the system
is tested by using various testing techniques. Following are the testing techniques used for
the solution.

• Black Box Testing - Black-box testing is a method of software testing that examines
the functionality of an application without peering into its internal structures or
workings. Hence preparation of test cases and testing of each functionality has to
be done.
• White box testing - The system is also intended to be tested using white box test
design techniques to check logic of the system.
• User acceptance testing - System will be given to staff of “THE DINEIN”
Restaurant to check whether system possess all the requirements and questionnaire
will be developed to get the feedback of the solution and relevant changes has to be
made according to the feedback.

As the project is still in coding phase, testing of the whole solution has to be done before
project finalization.

Project Finalization - Project finalization is the completion of the project. Since the project
is still on coding phase, project finalization has to be done at the end of the project. Under
project finalization following tasks has to be completed.

• Final Report Preparation

• User manual and maintenance manual has to be prepared

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5. Progress Review

“THE DINEIN” Restaurant Management System is 45 days project. Currently 10 days has passed. An analyzing of the project plan along with
the ongoing project has been carried out to find out the status of the project according to the given project plan.

The project is going on according to schedule. There are no delays on progress. Now the project is in design process. System architectures and
diagrams are already drawn. 30% of the project is completed.

Figure 5.1 - Gantt Chart

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References

Tutorialspoint, 2016. Software Requirements. [Online] Available at:

http://www.tutorialspoint.com/software_engineering/software_requirements.htm
[Accessed on 10th January 2017].

Tutorialspoint, (2016). Software Testing. [Online] Available at:

https://www.tutorialspoint.com/software_testing/software_testing_types.htm [Accessed
on 10th January 2017].

Lucidchart, 2015. What is an Organizational Chart. [Online]

Available at: https://www.lucidchart.com/pages/what-is-an-organizational-chart
[Accessed 11th Januray 2017].

Pleshette, L. A., n.d. Business Expansion: 6 Things to Consider. [Online]

Available at: http://www.powerhomebiz.com/managing-and-growing/growth/business-
expansion-6-things-to-consider.htm [Accessed on 11th Januray 2017].

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