A Project Report For:

IUHS KITCHEN MANAGEMENT SYSTEM(KMDS)

### Introduction : IUHS Kitchen Management

Database System (KMDS):

The Kitchen Management Database System

(KMDS) Final Report provides a concise overview
of the implemented KMDS,
which is designed to optimize the operations of a
commercial kitchen. This report outlines the
project objectives,
key features, technical implementation,
challenges faced, and highlights the advantages
and impact of the KMDS.
It serves as a summary of the comprehensive
report, providing a glimpse into the effectiveness
of the KMDS in
streamlining staff scheduling, recipe organization,
menu planning, and staff contact information.
### Requirement Analisys:

To get a clean idea our group decided to meet Ven. Kathiyana

Thero. for that we sent a letter to him to fix a date.
This is the letter.
After the meeting we decided to get 5 entities for
our database :

they are,

*recipe

*ingredient

*store

*staff

*menu
### Entities And Attributes :

Recipe => recipe_id, ingredient_id, quantity, and

recipe_name.

Ingredient => columns ingredient_id and

ingredient_name.

Menu table => recipe_id, menu_id, and meal.

Staff => columns staff_id, name, status, and

contact_number.

Store => columns ingredient_id, expire_date,

price_of_unit, and available_stock.
### ER Model:
### Mapping ER model:
### Queries:

CREATE TABLE Store(

Ingredient_id CHAR(5),

Available_Stock INT,

Price_Of_Unit INT,

Expire_Date DATE,

PRIMARY KEY (Ingredient_id);

CREATE TABLE Ingredient(

Ingredient_id CHAR(5),

Ingreident_Name VARCHAR(20);

CREATE TABLE Staff(

Staff_id CHAR(5),

Name VARCHAR(30),

Status VARCHAR(20);

CREATE TABLE Recipe(

Recipe_id CHAR(5),

Ingredient_id CHAR(5),

Quantity INT,

Recipe_Name VARCHAR(30);

CREATE TABLE Menu(

Recipe_id CHAR(5),

Menu_id CHAR(5),

Meal VARCHAR(30);

CREATE TABLE Staff_Contact_No(

Staff_id CHAR(5),

Contact_Number CHAR(5);
ALTER TABLE Store

ADD CONSTRAINT FOREIGN KEY (Ingredient_id)

REFERENCES Ingredient(Ingredient_id);

ALTER TABLE Recipe

ADD CONSTRAINT fk_Ingredient1_id FOREIGN KEY (Ingredient_id)

REFERENCES Ingredient(Ingredient_id);

ALTER TABLE Menu

ADD CONSTRAINT fk_Recipe_id FOREIGN KEY (Recipe_id)

REFERENCES Recipe(Recipe_id);

ALTER TABLE Staff_Contact_No

ADD CONSTRAINT fk_Staff_id_id FOREIGN KEY (Staff_id)

REFERENCES Staff(Staff_id);

INSERT INTO Store

(Ingredient_id,Available_Stock,Price_Of_Unit,Expire_Date)

VALUES

('IN001',20,200,'2023-06-26'),

('IN002',50,400,'2023-08-26'),

('IN003',50,100,'2023-06-27');

INSERT INTO Ingredient

(Ingredient_id,Ingreident_Name)

VALUES

('IN001','Sambha Rice')

('IN002','Dahl')

('IN003','Soya Meat')

INSERT INTO Staff

(Staff_iD,Name,Status)

VALUES

('ST001','Kathiyana','Manager')

('ST002','Hashan','Cook')

('ST003','Duwe','Cook')

INSERT INTO Recipe

(Recipe_id,Ingredient_id,Quantity,Recipe_Name)

VALUES

('RE001','IN002','5KG','Dahl Curry')

('RE002','IN001','25KG','Samba Rice')

INSERT INTO Menu

(Recipe_id,Menu_id,Meal)

VALUES

('RE001','ME001','Breakfast')

('RE002','ME001','Breakfast')

INSERT INTO Staff_Contact_No

(Staff_id,Contact_Number)

VALUES

('ST001','071 56 89 555')

('ST001','077 25 39 777')
### Tables :

RECIPE TABLE

+---------------+-------------+------+-----+---------+-------+

| Field | Type | Null | Key | Default | Extra |

+---------------+-------------+------+-----+---------+-------+

| Recipe_id | char(5) | YES | | NULL | |

| Ingredient_id | char(5) | YES | | NULL | |

| Quantity | int | YES | | NULL | |

| Recipe_Name | varchar(30) | YES | | NULL | |

+---------------+-------------+------+-----+---------+-------+

INGREDIANT TABLE

+-----------------+-------------+------+-----+---------+-------+

| Field | Type | Null | Key | Default | Extra |

+-----------------+-------------+------+-----+---------+-------+

| Ingredient_id | char(5) | YES | | NULL | |

| Ingredient_Name | varchar(20) | YES | | NULL | |

+-----------------+-------------+------+-----+---------+-------+

STAFF TABLE

+----------+-------------+------+-----+---------+-------+

| Field | Type | Null | Key | Default | Extra |

+----------+-------------+------+-----+---------+-------+

| Staff_id | char(5) | YES | | NULL | |

| Name | varchar(30) | YES | | NULL | |

| Status | varchar(20) | YES | | NULL | |

+----------+-------------+------+-----+---------+-------+
STORE TABLE

+-----------------+---------+------+-----+---------+-------+

| Field | Type | Null | Key | Default | Extra |

+-----------------+---------+------+-----+---------+-------+

| Ingredient_id | char(5) | NO | PRI | NULL | |

| Available_Stock | int | YES | | NULL | |

| Price_Of_Unit | int | YES | | NULL | |

| Expire_Date | date | YES | | NULL | |

+-----------------+---------+------+-----+---------+-------+

MENU TABLE

+-----------+-------------+------+-----+---------+-------+

| Field | Type | Null | Key | Default | Extra |

+-----------+-------------+------+-----+---------+-------+

| Recipe_id | char(5) | YES | | NULL | |

| Menu_id | char(5) | YES | | NULL | |

| Meal | varchar(30) | YES | | NULL | |

+-----------+-------------+------+-----+---------+-------+
### OBJECTIVES:

The lack of communication that is caused by

handwriting
Faults with order taking and lack of time
management
Lack of good quality stock management.
good communication between kitchen staff.
### Advantages:

Streamlined Operations: The KMDS centralizes

and automates various aspects of kitchen
management,
including inventory, staff scheduling, recipes,
menus, and staff contact information.
This streamlines operations, reduces manual
work, and improves overall efficiency.

Consistent Recipe Management: With the KMDS,

recipes can be created, stored, and managed in a
standardized format.
It helps maintain consistency in food preparation,
allows for easy scaling of recipes, and provides
cost analysis
for accurate menu pricing and profitability
assessment.
Efficient Menu Planning: The KMDS facilitates
menu creation, modification, and management.
It enables quick updates to menus, association of
recipes with menu items,
and efficient pricing and availability
management.

Quick Access to Staff Contact Information: The

KMDS includes staff contact information,
enabling quick and easy access to staff phone
numbers and other contact details. This promotes
effective communication
and coordination within the kitchen team.
### conclusion:

the IUHS Kitchen Management Database System

(KMDS) optimizes commercial kitchen operations
through streamlined inventory management,
staff scheduling, recipe organization, menu
planning, and staff contact information.
It improves productivity, reduces costs, and
enhances overall kitchen performance.
The KMDS offers features such as precise
inventory tracking, efficient staff scheduling,
standardized recipe creation, menu
management, and easy access to staff contact
details.
Overcoming challenges in data integration,
usability, and scalability, the KMDS ensures
seamless integration, user-friendliness, and
performance optimization. It revolutionizes
commercial kitchen management, empowering
managers and staff to operate efficiently, make
informed decisions, and satisfy customers.
The KMDS is a valuable asset for streamlining
operations and achieving success in any
commercial kitchen.

SPECIAL THANKS TO :
VEN.KATHIYANA THERO

GROUP MEMBERS :
220100140 : ASHEN UDANTHA
220100019 : NAVEEN WEERARATHNA
220100134 : SITHILA KRISHAN
220100146 : SANURI FERNANDO
220100144 : NATHASHA PERERA
220100128 : GAYASHI CHATHUMINI