FOOD ORDERING SYSTEM

CHAPTER 01

INTRODUCTION

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1.1 INTRODUCTION

The growing number of restaurants makes restaurant development more competitive. Therefore,
all restaurants keep improving their quality of service, one of the services is delivery order.
Delivery order service offered by a number of restaurants is by making order through mobile
phone. By following the technology development, some popular restaurants offered apps as a
choice for making orders in online mode.

The project sets to develop an online ordering system inside the restaurant. Many industries now
quickly adopting technologies. Restaurant industry also embraces different types of technologies
which make daily processes easier and faster. But the adoption of technology in restaurant
industry is slower compared to other industries Restaurants can use technology in different ways.
One of them is to build an online presence by a web application which may also help in online
ordering. Because the use of internet-based ordering system is in rise in today’s world. When it
comes to buying goods or foods online, customers want to be ensured about the quality of the
foods that s/he is going to buy. People tend to eat a food that is suggested by their friends or
nearest one. This thing can be achieved in an online food ordering system by utilizing and
integrating social media properly. A study performed by OTX Research found that two out of
every three customers are influenced in their buying decision through information they find in
social media.

The project aims to build a web-based system for restaurant, which automates food ordering
system. It will also help the management to manage the online orders and view the status. The
management can take orders with the system. The system also has a simple mobile-friendly user
interface which can be used through different types of devices and screens.

Online ordering from restaurants is getting easier as mobile and internet technology progresses.
Food lovers now tend to order foods through online ordering system as it is easier and fast.

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Every restaurant needs certain employees to take the order over phone or in person. In
today’s market, labor rates are increasing day by day making it difficult to find employees
when needed

To solve these issues, an Online Food Order System has been developed which is originally
designed for small scale business. But this system is applicable in any restaurant. The main
advantage of this online system is that it greatly simplifies the food ordering process for both
of the customer and the restaurant. The anticipated benefits of the project are:
1. This will speed up the ordering process.
2. The system will help to reduce labor cost involved.
3. This will avoid long queues at the counter due to the speed of execution and number of
optimum screens to accommodate the maximum throughput.
4. The system will be less probable to make mistake, since it’s a machine.
5. The top benefit of online ordering was a savings in labor, since employees are not tied up
on the phone or at the counter.
6. Order accuracy was another benefit for restaurant.

Motivation:
The motivation for designing this application came because my family is involved in the fast
food business and I personally do not like waiting for long in the store or to have to call store
to place an order especially during the peak lunch or dinner hours. Moreover, I value recent
learning about the Java and JSP Programming languages as well as seeing how powerful and
dynamic they are when it comes to web designing and applications. The languages used to
build this application are Java and Java at client facing whereas Mysql lite database at the
back-end because I found them to be extremely useful while working on the technologies

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1.2 PROBLEM STATEMENT

The corona virus (COVID-19) pandemic has now spread across the globe, it is already clear that
corona virus can spread through touching contaminated surfaces. In restaurants most of the
surface is shared by different people every day.

Waiter is the middle person between the customer and the department kitchen staff; waiter tends
to make human error such as miscommunication with customers. Due to this miscommunication,
it will affect the process of preparing the food, in this case the customer feel unsatisfied.
Sometimes the customer needs to face with problem that needs to wait a quite long time for the
waiter to come and take the order. The challenges encountered by the existing system serve as a
major drawback to the realization of efficiency, safety and customer satisfaction.

1.3 OBJECTIVES

 This application will convert whole offline manual system to online.

 To develop safer and hygiene system.
 The purpose of the project is to build an application program to reduce the manual work of
taking the orders.

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CHAPTER 02
LITREATURE SURVEY

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2.1 LITREATURE SURVEY

 EXISTING SYSTEM:

 Many restaurants collects orders manually, due to this orders gets misplaced or customers
should wait until the waiter arrives and collects the order, the existing system is time
consuming and also it won’t maintain the hygiene process.

 PROPOSED SYSTEM:

 It provides facility to find out favourite food of the customer, and allows customers to add or
modify their orders through online process.

 Without waiting for waiter to arrive they can order their food anywhere in restaurant.

 Hygiene is maintained as the whole process is online based.

This chapter discusses the different approaches for automating the ordering processes of
restaurant. After that, it explains the web application development tools and technologies used in
this project.

2.1.2 Ngai, Suk and Lo (2008) “Radio frequency identification (RFID)”.

Many researchers also proposed and implemented wireless communication based system within
the restaurant. Ngai, Suk and Lo (2008) developed a radio frequency identification (RFID) based
sushi management system in a conveyor-belt sushi restaurant. Their case study showed that
RFID technology helps improve food safety, inventory control, service quality, operational
efficiency, and data visibility in sushi restaurants. Unfortunately, this system does not support
customer-centred service because it cannot actively identify customers. To overcome this
problem, Tan, Chang and Chen (2012) proposed a RFID based smart food recommender system,
where customers will have a RFID based card. The system integrates radio frequency
identification (RFID), wireless local area network, database technologies, and a menu
recommender. This system enables waiters to immediately identify customers via RFID-based

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Membership cards and then actively recommends the most appropriate menus through menu
recommender for customers. The customer will be identified by this RFID based card and
recommended food menu based on his/her past choice of food. For taking orders, the waiters use
PDAs that are connected the system via local area network (LAN). Gayatri, Chaitanya and
Harikrishna (2014) also proposed a RFID based model almost the same system like Tan et al.
(2012). But they added an extra feature to the system, where customers can order food from their
own mobile through short text message (SMS). There are some problems with this system, which
are follows: • In this systems, the customer needs to bring his/her card or Smartphone to
restaurant. If s/he failed to bring the card to the restaurant they cannot use many facilities of the
system. • These systems is focused only the customers who have the membership cards; not all
customers get the service as well. • The system specially focuses on the in-house ordering
system. There is no room for ordering from outside of the restaurant.

2.1.3 William R. King , Jun He . (2006). Many researchers find TAM model (Davis, 1989;
Davis, Bagozzi, &Warshaw, 1989) very effective to evaluate the acceptance, attitude and
behavioral intentions of users towards new technologies. Mobile apps are most convenient ways
for ordering food. Due to rapid increase in mobile users, it has been seen that there is exponential
growth in online food ordering. Consumers find it very easy to search on websites or apps to
choose the food of restaurants they like. Reviews and ratings given by consumers on websites is
beneficial for new customers in purchasing decisions. Filters are also added on websites and
mobile apps to categorize and customize the order according to consumer’s need. In business
everyone is stakeholder. But most prominent stakeholder is the customer. Delivery time is the
most important and deciding factor in retention of the customer. Employees of the companies
also understand that delaying the order means there is a high probability of consumers switching
to other food ordering and delivery services. Food delivery companies highly understand the
importance of delivery time hence they provide live tracking order facility to know about
arriving timeof their orders. Tracking the order totally depends on the GPS (global positioning

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System) that is delivery agent needs to activate GPS service in mobile or in vehicle so that
customer and consumer can track the parcel on his/ her mobile. In Service sector relationship is a
key to success; hence companies are more focused on building strong relationship with
customers. In Food delivery services, company does not take ownership of food taste. That
responsibility is taken by restaurant owners. The main concern of food delivery service is to
provide food to consumer’s door step and that too in committed time framework.

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CHAPTER 03
METHODOLOGY & IMPLEMENTATION

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3.1 METHODOLGY

The proposed system is based on android operating system which will help the customers to
place their orders.

 The food ordering system first displays the registration window, which includes the sign
in and signs up, new user should register himself by signup activity, and if your already
registered just enter to sign in activity.

 Once the registration is successful it will take to menu page where list of items are
available along with their price.

 Then customer should add his desired food to cart.

 Then place the order by going into cart activity where it asks for table number and your
order is placed.

 The orders are displayed in order activity.

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3.2 IMPLEMENTATION

// SHOULD INCLUDE CODE//

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CHAPTER 04
SYSTEM DESIGN

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MODULE DISCRIPTION & ARCHITECTURE DIAGRAM

4.1 FLOW CHART:

Fig 4.1.1 customer module flow chart

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4.2 DATA FLOW DIAGRANM:

Level 0 DFD:

Fig 4.1.2 Data Flow Diagram

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4.3 USE CASE DIAGRAM:

Fig 4.1.3 Use Case Diagram

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4.4 SEQUENCE DIAGRAM:

Fig 4.1.4 Sequence Diagram

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CHAPTER 05
REQURIMENTS

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 HARDWARE REQUIREMENTS:

 Microsoft Windows 7/8/10 (32-bit or 64-bit)

 GB RAM minimum, 8 GB RAM recommended (plus 1 GB for the Android Emulator)
 GB of available disk space minimum, 4 GB recommended (500 MB for IDE plus 1.5 GB for
Android SDK and emulator system image)
 1280 x 800 minimum screen resolutions.

 SOFTWARE REQUIREMENTS:

 Android Studio

 LANGUAGES USED:

JAVA:

 It was developed by James Gosling at Sun Microsystems Inc in the year 1991, later acquired
by Oracle Corporation.
 It is simple programming language.
 Java makes writing, compiling and debugging programming easy.
 It helps to create reusable code and modular programs.

XML:

 XML stands for extensible Mark-up Language.

 XML Language is much like HTML.
 XML was designed to store and transport data.

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 DATABASE USED:

SQL LITE:

 SQL Lite is a self- contained, high-reliability, embedded, full-featured, public-domain, SQL

database engine.
 SQL Lite has following features:
Server less, Self-Contained, Zero- Configuration, Transactional, Single-Database.

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CHAPTER 06
RESULT

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Step 1: Welcome page.

Fig 1. Welcome Page

Step 2: Sign up page.

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Fig 2. Sign up page

Step 3: Sign in page.

Fig 3. Sign in page

Step 4: Menu page.

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Fig 4. Menu page

Step 5: Cart Activity page.

Fig 5. Cart Activity

Step 6: Place order Activity.

Fig 6. Place order page

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Step 7: Address page.

Fig 7. Address page

Step 8: List of Orders page.

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Fig 8. Orders Page

CONCLUSION & FUTURE WORK

CONCLUSION
The development of FOOD ORDERING SYSTEM met all of the performance specifications.
Through these application customers can order food anywhere inside the restaurant maintain
hygiene and allows digital ordering. Through this application whole manual system is converted
to online.

FUTURE WORK

The following section describes the work that will be implemented with future releases of the
software.

 Enhance User Interface by adding more user interactive features. Provide Deals and
promotional Offer details to home page. Provide Recipes of the Week/Day to Home Page.
 Payment Options: Add different payment options such as PayPal, Cash, Gift Cards etc.
Allow to save payment details for future use.
 Order Status: Show only Active orders to Restaurant Employees.
 Order Ready notification: Send an Order Ready notification to the customer.
 Orders confirm notification for customer as well as to receptionist.]

LIMITATIONS

 Internet connection is mandatory.

 Illiterate customers cannot use present existing online system.

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