CHAPTER ONE

INTRODUCTION

1.1 Background Of Study

The online food ordering system is one of the latest servicers most fast food
restaurants in the western world are adopting. With this method, food is
ordered online and delivered to the customer. This is made possible through
the use of two modes of payment which are electronic payment system or
pay on delivery. Customers pay with their credit cards, although credit card
customers can be served even before they make payment either through cash
or cheque. So, the system designed in this project will enable customers go
online and place order for their food.

Due to the great increase in the awareness of internet and the technologies
associated with it, several opportunities are coming up on the web. So many
businesses and companies now venture into their business with ease because
of the internet. One of such business that the internet introduced is an online
food ordering system. In today’s age of fast food and take out, many
restaurants have chosen to focus on quick preparation and speedy delivery of
orders rather than offering a rich dining experience.

Until recently, most of this delivery orders were placed over the phone, but
there are many disadvantages to this system. It is possible for anybody to
order any goods via the internet and have the goods delivered at his/her
doorsteps. But while trying to discuss the transfer method of the goods and
services, attention is focused on the payment mode. This then leads to the
discussion of the economic consequences of digital cash. What are the
implementations from the view point of economic? Since the world is fast
becoming a global village, the necessary tool for this process is
communication of which telecommunication is a key player. A major
breakthrough is the wireless telephone system which comes in either fixed
wireless telephone lines or the Global System of Mobile communication
(GSM).

1
 What I propose is an online ordering system originally designed for use in any
food delivery industry. The main advantage of this system is that it greatly
simplifies the ordering process for both the customer and the restaurant. The
system also greatly lightens the load on the restaurants end, as the entire
process of taking orders is automated. Once an order is placed on the
webpage that will be designed, it is placed into the database and then
retrieved, in pretty much real-time, by a desktop application on the
restaurants end. Within this application, all items in the order are displayed,
along with their corresponding options and delivery details, in a concise and
easy to read manner. This allows the restaurant employees to quickly go
through the orders as they are placed and produce the necessary items with
minimal delay and confusion. The greatest advantage of this system is its
FLEXIBILITY.
1.2 Statement Of Problem

As industries are fast expanding, people are seeking for more ways to
purchase products with much ease and still maintain cost effectiveness. The
vendors need to purchase the products in order to sell to end users. The
manual method of going to their local food sales outlets to purchase food is
becoming obsolete and more tasking. Food can be ordered through the
internet and payment made without going to the restaurant or the food
vendor. So there is need for a wide range of publicity and enabling direct
order, processing and delivering of food through online system. For this
system, there will be a system administrator who will have the rights to enter
the menu with the current prices of different dishes available.

1.3 Objective Of Study

This study lays out a framework for a new system to be developed and
brought to the market for maximum use and to create an avenue through the
web where users can log on to our server and make a selection of whatever
food they like and subsequently have it delivered to their address. The
following are the objectives this would bring:

2
 1. The home page of this web interface provides an avenue where customers
will be able to gather more and reliable information about what the fast
food industry really does.

2. The products and services offered would provide the customers with all the
different categories of available products that they can choose and select
from.

3. This will provide a user friendly environment between the customer and
employee thus increasing the efficiency of the food ordering system.

4. There will also be an online purchase form with which valued customers
will be using to get in touch with any of their request whenever the need
arises.

5. It will also help for easy retrieval of orders made by the customers.
1.4 Scope Of Study

In this project, a fast food website is designed and Precious Palace, Abakaliki
is taken as a case study to enable customers order for food and get it
delivered accordingly. The following things are among other things that are
discussed and what the software would handle:
 About the fast food company
 The fast food and the services offered there
 Online purchase
 Type of food provided.

3
1.5 Significance Of Study

In view of the rapid development of computer technology in almost all the

fields of operation and its use in relation to information management, it has
become important to look into the development of online ordering system for
firms to meet up with demands of the customers. Therefore, the food
ordering and delivery system will help customers and management to:
 Advertise available foods in their company
 Reduce the workload in the present system
 Reduce time wasted in data processing
 Create a platform for online purchase and delivery of fast food
 Keep accurate record on purchased order and delivery.
1.6 Limitations

Due to time and financial constraints, the software that is developed covers
only the aspect of food ordering, delivery and payments.

4
 CHAPTER TWO

LITERATURE REVIEW

2.1 Review

An ordering system is referred to as a set of detailed methods that is being

used in handling the ordering process. Food ordering can be computerized
or done manually. This helps the customer to order their food themselves
which is known as the customer self-ordering system. The customer self-
ordering system can be defined as a computerized system that is being
used by customers to place their own orders in the restaurant and allow
the orders to be tracked, in order to prepare and deliver the food to the
customers.
2.2 Self-service/Self-ordering In Restaurant

Self-service or self-ordering in restaurant industry refers to the restaurant

taking orders from customers through applying various types of
technologies such as internet and many others. Self-service or self-ordering
is successful when it is applied at restaurants in many other countries. The
usage of the self-service or self ordering technology is proven to benefit
most of the investors.

Odesser-Torpey(Odesser-Torpey, 2008) reports that most of the Americans

hate waiting for an order. Therefore, they prefer self-service technology,
which can be in form of text messaging, the internet and kiosk. Usually, the
customer prefers self-service because of speed and convenience in making
order and transaction while minimize the miscommunication. He also
mentioned that self-activated terminals are more likely to serve as ordering
innovation in the future. The implementation of alternative ordering can
increase free up counter staff that needs to serve customers.

Bhatnagar(Bhatnagar, 2006) mentioned that the innovation of kiosk and

computerized table top ordering screen will force restaurant industry re-
jigger an often used acronym quick service restaurant to the self-service

5
restaurant. Customers can get information or search for recipes from the
kiosk and internet. As a result, wrong order and long queue can be avoided,
other staff can be arranged to somewhere else and focus to speed up on
delivering orders. On the other hand, a table-top touch screen order system
can take customer orders as well as handle other customer requests such
as refill drinks, call a waiter and make payment by credit card and debit
card.

Jumia Foods, a restaurant located at Lagos has been successfully standing

apart from the competitors because of applying online self-service ordering
and the payment concepts. The system used allows the customers make an
order through the website or application, and the order will be directed to
bar or kitchen.

Online food ordering reduces the need of the waiter. The system generates
the management reports , perform analysis as well as allows the menu to
be updated instantly.

Based on study, it is possible for applying the online food ordering system
to the fast food restaurants in Nigeria. This is because the system can
improve workplace efficiency, increase sales of the restaurant as well as
reduce making incorrect order. As a result, it is worth for investing on the
system, whereby it can shorten the return on investment.

In addition, the system should be supported by the food origin, taste and
services to maintain the customers’ loyalty and satisfaction. However,
widely implementing the food ordering system may cause the influx of
labor due to the elimination of waiters in restaurant industry. Even the
system is important to be implemented, yet there is still some risk in other
factors such as a direct interaction and restaurant design concept, which
need to be considered for ensuring the success of the system.

Gan (Gan, 2002) proposed to develop an online fast food restaurant

ordering system that allows customers to place orders anytime at any
place. The system helps to manage order from customer as well as

6
 advertise promotion. It allows kitchen staff to view ordering information,
management to manage fast food raw materials and staff to search
customer delivery and profile information.
2.3 E-commerce

Electronic commerce or e-commerce according to Garret, (1996) is the

exchange of goods and services by means of the internet or other computer
networks. In ecommerce, buyers and sellers transact business over
networked computers. Electronic commerce is also sharing business
information, maintaining business relationships and conducting business
transactions by means of communication networks. It includes the
relationship between companies (business-to-business), between
customers (customer-to customer) as well as between companies and
customers (business- to-customer).

E-commerce offers buyers convenience. They can visit the World Wide Web
(www) sites of multiple vendors 24hours a day and seven days a week to
compare prices and make purchases, without having to leave their homes
or offices. For sellers, e-commerce offers a way to cut costs and expand
their markets. They do not need to build staff or maintain a store or print
and distribute mail order catalogs. Because they sell over the global
internet, sellers have the potential to market their products or services
globally and are not limited by the physical location of a store. E-commerce
also has some disadvantages.

Customers are reluctant to buy some products online. Online furniture

businesses for example, have failed for the most part because customers
want to test the comfort of an expensive item such as a sofa before they
purchase it. Many people also consider shopping a social experience, for
instance, they may enjoy going to a store or a shopping mall with 10 friends
or family, an experience they cannot get online. Customers also need to be
reassured that credit card transactions are secure and that their privacy is
respected.

7
 E-commerce is not only widening customer’s choice of product and
services, but also creating new business and compelling established
business to develop internet strategies.
2.4 History Of Fast Food/Restaurant

A fast food restaurant is a restaurant characterized both by food ready to

eat quickly after ordering and by minimal service. One trait shared by all
fast food establishments is that the customer pays for the food prior to
consuming it. Often this food is referred to as fast food. The food in these
restaurants is often cooked in bulk and in advance and kept warm or
reheated on order.

Although fast food restaurants are often viewed as a representation of

modern technology, the concept of “ready cooked food to go” is as old as
cities themselves, unique variations are historical in various cultures.
Ancient Roman cities had bread-and-olive stands, East Asian cultures
features noodle shops. Flat bread and falafel are ubiquitous in the Middle
East. Popular Indian fast food delicacies include Vada Pav, Papri Chaat,
Bhelpuri, Panipuri and Dahi Vada. In the French speaking nations of west
Africa, meanwhile, roadside stands in and around the larger cities continue
to sell- as they have done for generations-a range of ready-toeat char
grilled meat steaks known locally as “brochettes” (not to be confused with
the bread snack of the same name found in Europe).

8
 CHAPTER 3

METHODOLOGY AND SYSTEM ANALYSIS

3.1 Research Methodology

Research methodology has many research dimensions and methods. The

scope of research methodology is wider than research method. This is
mainly adopted by the researcher in undertaking this research.
Methodology is the underlying principles and rules that govern a system
method , on the other hand it is a systematic procedure for a set of
activities. Thus, from these definitions a methodology encompasses the
methods used within a study.

A waterfall model under the software development life cycle (SDLC) is the
methodology used to produce the online food ordering system and the
customer self ordering system. It is used by system developers to produce
or alter information systems or software. It divides the development
process into several stages or processes. After the completion of one stage,
it will logically move to another stage. Sometimes moving back to the
previous stage is necessary due to failure that occurs in current stage.
System design methods are a discipline within the software development
industry which seeks to provide a framework for activity and the capture,
storage and transformation of information so as to enable the economic
development of computer systems that are fit for this purpose.
3.2 Methods of Data Collection

Although there are various methods of data collection, I chose the two
main sources of data collection in carrying out this study. They are:

1. Primary source

2. Secondary source

The primary source refers to the sources of collecting original data in which I
made use of empirical approach such as personal interview.

9
 The secondary sources of data for this project cannot be over emphasized.
The secondary data were obtained from magazines, journals, online,
newspapers and library source.
3.2.1 Oral Interview

The interview method of data collection can be defined as a systematic way

of collecting data or information from a respondent through asking
questions directly from the respondent and also collecting information with
the aim of facilitating understanding. The oral interview was done between
I(UZOH IZUCHUKWU) and the management staff of PRECIOUS
PALACE,ABAKALIKI. Reliable facts were gotten based on the questions
posed on the staff which helped me in starting the work and also helped in
the area of solution presentation of the new design.
3.2.2 Study of Manuals

Manuals and report based on fast food services were obtained and studied
and a lot of information concerning the system to be produced was
obtained.
3.2.3 Evaluation of Forms

Some forms that are necessary and available were accessed. These includes
the restaurant menu fast food order form, payment receipts etc. these
forms helped in the design of the system.
3.3 Analysis of Existing System

Throughout the system analysis, an in-depth, study of end-user information

is conducted, for producing functional requirement of the proposed
system. Data about the existing ordering system is collected through
several fact-finding techniques such as website visit and document review,
at the beginning of this stage. The data collected facilitates information
required during detailed analysis. A study on the current system is
performed based on the collected data. As a result, user requirement of the
proposed system are determined.

10
3.4 The Existing System

The existing system happens to be a non computerized operating system

where all operations are done manually by the waiter carrying paper and to
take down the order of the customer or making an order over the counter.
This leads to mistakes because the waiter might not understand what the
customer had ordered therefore serving him/her a different menu. This
could be so embarrassing because the customer might not take it lightly
with the waiter which may lead to misunderstanding.
3.5 Problems of Existing System

Due to manual means being implied by the fast food restaurants, it is very
difficult to satisfy the wants and needs of the customers. Most of the
problems include:

 Mistakes are made when taking the orders of the customers

 The process of collecting customers’ purchases order is very tedious. This makes it
impossible to deliver goods on time.
 It leads to lack of understanding between the customers and the employees.
 The record keeping system is poor. Losses of vital records have been reported in
the past consequently.
 Unnecessary time is wasted conveying information through the ladder of
authority
 It causes reduction of production flow. These are the major problems facing the
existing system and would be corrected with the help of the proposed system.

3.6. Objectives of The Proposed System

The proposed system is developed to manage ordering activities in fast

food restaurant. It helps to record customer submitted orders. The system
should cover the following functions in order to support the restaurant’s
business process for achieving the objectives:

 To allow the customer to make order, view order and make changes
before submitting their order.
 To provide interface that allows promotion and menu.

11
  To prevent interface that shows customers’ orders detail to front-end
and kitchen staff for delivering customers’ orders
 Tools that generate reports that can be used for decision making
 A tool that allows the management to modify the food information
such as price, add a new menu and many others as well as tools for
managing user, system menu and promotion records.
3.7 Justification For The New System

It is the purpose of the new system to address all the problems plaguing
the present system. This system will do the analyzing and storing of
information either automatically or interactively. It will make use of PhP-
MYSQL. This will be like this: a report is generated conforming to particular
information needed by the management via the monitor.

This will require the input of necessary data and record of fast food
ordering and delivery and then a report is generated. The proposed system
will also have some other features such as:

1. Accuracy in handling of data

2. The volume of paper work will be greatly reduced.

3. Fast rate of operation as in making the ordered food available and

delivered on time.

4. Flexibility (i.e. it can be accessed at any time)

5. Easy way to back up or duplicating data in CD’s in case of data loss

6. Better storage and faster retrieval system

7. Errors in the reports will be greatly minimized.

12
 CHAPTER FOUR

SYSTEM DESIGN, IMPLEMENTATION AND TESTING

4.1 Design Standard

The system is designed with several interaction cues on each web page
that makes up the web application (Precious Palace). These cues are well-
defined such as to make several functionality that the application exposes
to collect, process and output data. Access to these functionalities is made
possible by the well designed user interface which embodies several
technologies such as pHp , html , JavaScript and MySQL to process and
store data.

The software is built in a modular form where these functionalities are built
into modules. Some of the modules are as follows:

1. viewCart.php

2. login.php

3. viewOrder.php

4. index.php
4.2 Output Specification

The system is designed in such a way that it efficiently provides output to

the user promptly and in a well organized manner. The format for the
several output are made available on the output web pages. Output can be
relayed using the following page modules:

1. index.php: This display output information for the list of food delicacies
which are currently available

2. viewOrder.php: This displays output information for the order report

3. about.php: This displays output information that talks about the ordering
outfit (Precious Palace).

13
4.3 Input Specification

The system is designed to accept several input details efficiently through

input forms and user clicks. The data captured through the user keystrokes
and clicks are received by specific modules on the system and relayed to
the back-end of the system for processing.

Input is collected using the following page modules:

1. index.php: This is used to capture preliminary user navigation

information and preference information which gives the system a method
of personalizing the page for the user on the next visit.

2. admin_login.php: This is used to capture information about the

administrative personnel who controls content and display on the system.
4.4 Database Specification

The database system used to implement the back-end of the system is

MySql. Access to the system was made possible by a graphical interface
(phpMyadmin) with an ISAM engine. The database name is “opd” and the
structure of the data tables in the database are as follows:

1. users

2. categories

3. orders

4. pizza etc.

USERS

Field Type Null Key Default Length

Id Int No Pri 21
username varchar No 21
password varchar No 255
userType Enum No ('0','1')

Table 1

14
 CATEGORIES

Field Type Null Key Default Length

categorieId Int No 12
categorieName varchar No 255
categorieDesc text No
categorieCreateDat datetime No
e
Table 2

ORDERS

Field Type Null Key Default Length

Ordered Int No 21
userId Int No 21
Address Varchar No 255
zipCode Int No 21
phoneNo Bigint No 21
Amount Int No 21
paymentMode Enum No 0 ('0','1')

orderStatus Enum No ('0','1','2','3','4','5','6'

)

orderDate Datetime No
Table 3

PIZZA

Field Type Null Key Default Length

pizzaId Int No 12
pizzaName Varchar No 25
pizzaPrice Int No 12
pizzaDesc Text No
pizzaCategorieId Int No 12
pizzaPubDate datetime No

15
Table 4

t
r
a
C
4.5 Main Menu Design

Fig.1
4.6 Choice of Programming Language

So many programming languages were put into consideration in the cause

of designing this software. A lot of factors were also considered which
includes the online database access, data transmission via networks, online
database retrieval, online data capture, multi user network access database
security, etc.

The database system used to implement the back-end of this system is

MySql. MySql database is a robust database that can guarantee database
integrity, database protection and accommodate large database. Access to
the system was made possible by a graphical interface (phpMyadmin) with
an ISAM engine. The phpMyadmin is very user friendly and can be modified
programmatically.
4.7 System Requirement

Computer system is made up of units that are put together to work as one
in order to achieve a common goal. The requirements for the
implementation of the new system are:

#The Hardware

#The Software

16
 Software Requirements

For the effective implementation of the new system, the following software
has to be installed on the computer:
 Windows Xp, Windows 7 or Vista
 MySql
 PhpMyadmin
 Xamp(virtual server) or cPANEL

Hardware Requirements

 1GB RAM and above

 40GB HD
 Printer
 Scanner
 Keyboard
 Intel Pentium
 Mouse

4.8 Program Flowchart

Fig.2

17
 CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1 Summary

At the end of this project work, I was able to design and develop the
software that can successfully handle online food ordering and product
order for PRECIOUS PALACE,ABAKALIKI. In the process of the design, first
hand information on fast food businesses were obtained. This work also will
serve as a stepping-stone for people who wish to research more on this
topic.

Other benefits are:

 Provision of facility for handling text electronically using powerful

and sophisticated word processors to produce elegant and error free
documents.
 In addition to storing the organization’s operational data on disk
backing storage, other forms of data used by the organization could
also benefit from storage on such medium.
 With the installed software, product ordering and delivery was made
easier. The systematic approaches used during each phase of the
software development provides a clear road map that would be of
immense help to anyone carrying out research work in this area.
5.2 Conclusion

The development of this online food ordering system involved many

phases. The approach used is a top-down one concentrating on what first,
then how and moving to successive levels of details. The first phase started
with a detailed study of the problems and prospects of ordering in
PRECIOUS PALACE,ABAKALIKI.

In the course of this study, many problems were discovered to have

hindered the effectiveness of the existing manual system. These problems,
information needs and activities were documented and later used as the

18
 basis for system design, which immediately followed the first phase. The
design phase was concerned primarily with the specification of the system
elements in manner that best met the organization’s business needs.
During this phase, strict adherence was made on proven software
engineering principles and practices.

To implement this design, I wrote a computer program and tested in

phpMyadmin environment. It is hoped that effective implementation of this
software product would eliminate many problems discovered during
systems investigation.
5.3 Recommendations

It is known that for any meaningful computer based information

management to be integrated into any organization, proper training and
orientation has to be given both to the staff and management. Proper
training should be given to the data entry staff on how to handle the
computer hardware especially during backup processes.

In particular, electronic storage media are usually sensitive to change in

temperature or pressure and as such, data can be lost very easily. The staff
should also be highlighted on the need and advantage of the system and
how it will equally assist them in their various field of work. They should
also be informed of the cost of maintaining this new system so that they
will handle it with all carefulness. Training materials should not be
presented in formal way but with procedures like policies and form etc,
they should be circulated to the personnel. This will at the end generate
appreciation and needed interest to operate the system.

19
 REFERENCES

Anderson, R.G (1978) “Data processing and Management Information Systems”

McDonald and Evans Ltd.

Bhatnagar, P. (2006, march 28) Dinning Trends: self service=Quick-service.

Brickers, J. (2006, July 24) Is Fast Casual Self-Service at the Tripping Point?

De Leon, E. (2008, August 23) Best Online Food Ordering System. Restaurant Checklist.

Gan, C.C. (2002) Online Fast Food Restaurant Ordering Systems.

Hobbs, N. (2004, march 26) Restaurant Customer Ordering.

Kroc, Ray (1977) Grinding it out: The Making of McDonald’s. Chicago:

Contemporary Books.

Purname, J., & Wibowo, A.Y. (2007) Wireless Application for Ordering Management System in a

Restaurant.

Sharma, I. (2007,June 22) How Online Food Ordering System helps you run more

efficiently.

20
 APPENDIX 1: PROGRAM SOURCE CODE

<!doctype html>
<html lang="en">
<head>
<!-- Required meta tags -->
<meta charset="utf-8">
<meta name="viewport" content="width=device-width, initial-scale=1,
shrink-to-fit=no">

<!-- Bootstrap CSS -->

<link rel="stylesheet"
href="https://stackpath.bootstrapcdn.com/bootstrap/4.4.1/css/bootstrap.min.css
"
integrity="sha384-Vkoo8x4CGsO3+Hhxv8T/Q5PaXtkKtu6ug5TOeNV6gBiFeWPGFN9MuhOf23Q9
Ifjh" crossorigin="anonymous">
<link rel="stylesheet"
href="https://use.fontawesome.com/releases/v5.8.2/css/all.css"
integrity="sha384-oS3vJWv+0UjzBfQzYUhtDYW+Pj2yciDJxpsK1OYPAYjqT085Qq/
1cq5FLXAZQ7Ay" crossorigin="anonymous">
<title>Home</title>
<link rel = "icon" href ="img/logo.jpg" type = "image/x-icon">
</head>
<body>
<?php include 'partials/_dbconnect.php';?>
<?php require 'partials/_nav.php' ?>

<!-- Category container starts here -->

<div class="container my-3 mb-5">
<div class="col-lg-2 text-center bg-light my-3" style="margin:auto;border-
top: 2px groove black;border-bottom: 2px groove black;">
<h2 class="text-center">Menu </h2>
</div>
<div class="row">
<!-- Fetch all the categories and use a loop to iterate through
categories -->
<?php
$sql = "SELECT * FROM `categories`";
$result = mysqli_query($conn, $sql);
while($row = mysqli_fetch_assoc($result)){
$id = $row['categorieId'];
$cat = $row['categorieName'];
$desc = $row['categorieDesc'];
echo '<div class="col-xs-3 col-sm-3 col-md-3">
<div class="card" style="width: 18rem;">
<img src="img/card-'.$id. '.jpg" class="card-img-top"
alt="image for this category" width="249px" height="270px">
<div class="card-body">
<h5 class="card-title"><a href="viewPizzaList.php?
catid=' . $id . '">' . $cat . '</a></h5>
<p class="card-text">' . substr($desc, 0, 30). '... </p>
<a href="viewPizzaList.php?catid=' . $id . '" class="btn
btn-primary">View All</a>
</div>
</div>
</div>';

21
 }
?>
</div>
</div>

<?php require 'partials/_footer.php' ?>

<!-- Optional JavaScript -->
<!-- jQuery first, then Popper.js, then Bootstrap JS -->
<script src="https://code.jquery.com/jquery-3.4.1.min.js"
integrity="sha256-CSXorXvZcTkaix6Yvo6HppcZGetbYMGWSFlBw8HfCJo="
crossorigin="anonymous"></script>
<script
src="https://cdn.jsdelivr.net/npm/[email protected]/dist/umd/popper.min.js"
integrity="sha384-
Q6E9RHvbIyZFJoft+2mJbHaEWldlvI9IOYy5n3zV9zzTtmI3UksdQRVvoxMfooAo"
crossorigin="anonymous"></script>
<script
src="https://stackpath.bootstrapcdn.com/bootstrap/4.4.1/js/bootstrap.min.js"
integrity="sha384-
wfSDF2E50Y2D1uUdj0O3uMBJnjuUD4Ih7YwaYd1iqfktj0Uod8GCExl3Og8ifwB6"
crossorigin="anonymous"></script>
<script
src="https://unpkg.com/[email protected]/dist/bootstrap-show-
password.min.js"></script>
</body>
</html>

APPENDIX 2: SCREENSHOTS

22