MAHARAJA SURAJMAL INSTITUTE OF

TECHNOLOGY
C-4 Janak Puri, New Delhi-110058

PROJECT REPORT ON:

ONLINE PIZZA ODERING SYSTEM

Submitted By:-

Ritvik Kapoor 01796302821

Arbaaz Karim Khan 01796302821

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ABSTRACT
There are a variety of food items available on this planet. Each country has its own kind of dishes to offer.
But if we pick a food item which is loved by all the people on this planet, then pizza will be a clear
winner in it. The proposed application is the design and implementation of an interactive and responsive
world wide web-based pizza ordering system. This project is aimed at developing a complete online pizza
ordering system for use in the foodservice industry which will allow the restaurants to quickly and easily
manage an online menu which customers can browse and use to place orders with just a few clicks. The
customers will have to choose whether they want the pizza to be delivered to them or it will be packaged
for pick up and the payment method will be upon delivery or pick up. There will be a system
administrator who will have the right to add and manage user accounts, manage orders and last but not
least deliverer who will be dealing specifically with pending deliveries. The customer will be in a position
to view different variety of pizzas, register and place an order. There will be a confirmation receipt for
each and every order made by the customer which can be printed. The development of this system will be
based on RAD with PHP and HTML as the programming languages while MySQL server as the database
of the system.

Table of Contents
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 DECLARATION...................................................................................................................................ii
ABSTRACT..........................................................................................................................................iii
CHAPTER ONE........................................................................................................................................1
Introduction...........................................................................................................................................1
1.1 Background..................................................................................................................................1
1.2 Statement of the Problem............................................................................................................1
1.3 Objectives of the study................................................................................................................2
1.4 Justification..................................................................................................................................2
1.5 Scope.............................................................................................................................................2
CHAPTER TWO.......................................................................................................................................3
LITERATURE REVIEW.....................................................................................................................3
2.1 Introduction.................................................................................................................................3
2.2 Theoretical review.......................................................................................................................3
2.3 System review...............................................................................................................................5
2.4 Critique of the existing system....................................................................................................6
2.5 Summary......................................................................................................................................6
CHAPTER THREE...................................................................................................................................7
3.1 Introduction.....................................................................................................................................7
3.2 Development Approach...................................................................................................................7
3.3 Fact Finding Approach...................................................................................................................9
3.4 REQUIREMENT ANALYSIS......................................................................................................10
3.5 Logical Design................................................................................................................................12
Fig1.2 Administrator module.............................................................................................................13
Fig1.3 Customer module....................................................................................................................14
3.6 Specific platforms............................................................................................................................14
3.6.1 Hardware specification............................................................................................................14
Table 1.1 Hardware specifications.....................................................................................................14
3.6.1 Software specification.............................................................................................................14
Table 1.2 Software specification........................................................................................................14
3.7 REFERENCES..............................................................................................................................15

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CHAPTER ONE
Introduction

1.1 Background
Computers have become part of the life for accessing almost any kind of information. Life in the 21st
century is full of technological advancement and in this technological age it is very difficult for any
organization to survive without utilizing technology. The World Wide Web contributes greatly to the
creation of an ever-increasing global information database. It could also be used as a mechanism to share
information within an enterprise.
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 very recently, all of these
delivery orders were placed over the phone, but there are many disadvantages to this system, including
the inconvenience of the customer needing to have a physical copy of the menu, lack of a visual
confirmation that the order was placed correctly, and the necessity for the restaurant to have an employee
answering the phone and taking orders. What I propose is an online pizza ordering system, which is a
technique of ordering pizza online applicable in any pizza shops. The main advantage of my system is
that it greatly simplifies the ordering process for both the customer and the restaurant. When the
customer visits the ordering webpage, they are presented with an interactive and up-to-date menu,
complete with all available options and dynamically adjusting prices based on the selected options. After
making a selection, the item is then added to their order, which the customer can review the details of at
any time before checking out. This provides instant visual confirmation of what was selected and ensures
that items in the order are, in fact, what was intended.
This system also greatly lightens the load on the restaurant’s end, as the entire process of taking orders is
automated. Once an order is placed on the webpage, it is entered into the database and then retrieved, in
pretty much real-time, by a desktop application on the restaurant’send. 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 restaurant employees to quickly go through the orders as they are placed
and produce the necessary items with minimal delays and confusion.

1.2 Statement of the Problem

How to develop an online pizza ordering system to enable customers place orders online from the comfort
of their location with just a click. The challenges encountered by the existing system serve as a major
drawback to the realization of efficiency and customer satisfaction. The experience of ordering in food
restaurants is not pleasant for the customers. Customers will have to make long queues before placing
their orders especially during peak hours and then the ordering staff will record customer orders. Having
placed their order, the customer must then wait near the counter until their order is ready for collection.
The other problem in the food service industry is that restaurants are not realizing the efficiencies that
would result from better application of technology in their daily operations. Fast food business in a very
competitive business and one way to stand out from competitors is through improving the business
process where business process automation can assist business improvement. The other problem with the
current system is that the customers are not able to see the ingredients of the meals before they place their
order and also they only have to pay for their order online.

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1.3 Objectives of the study
1.3.1 Main Objective
The general objective of the study is to help customers in ordering custom pizzas. So the
customer will pick exactly the things which he/she wants in their pizza. This will surely enhance
the image of the pizzeria and customer satisfaction will be more.
1.3.2 Specific Objectives
The study has the following specific objectives
 Better Knowledge- This system will provide a customer with all the details of his order before
making an order. This confirmation will help customers to check the items ordered with their
prices.
 Know Delivery Time- This system will show the time by which the order will be delivered to the
customer. For pick-ups customers can fix the time by which they will pick their order.
 Reduce Paper Work- As most of the things will be performed online, it will reduce the usage of
paper for the pizzeria.
 Improves Efficiency- This system will make things easier for staff as the whole ordering process
will be done by customers only.

1.4 Justification
 To increase efficiency by shortening the purchasing time and eliminating paper work like receipts
through online transaction
 To be able to stand out from competitors by automating daily operations which will give pizza
service providers the opportunity to increase sales
 To reduce pizza restaurants wastage and increasing efficiency of the restaurants staff by enabling
the restaurants staff to know what food items the customers want in advance.
 To increase customer satisfaction by speeding up pizza delivery
 To reduce time wasting by eliminating long queues

1.5Scope
Online Pizza ordering system will be a web based application whose main language of programming will
be PHP. Its main aim is to simplify and improve the efficiency of the ordering process for both customer
and pizza shop owners, minimize manual data entry and ensure data accuracy and security during order
placement process. Customers will also be able to view product menus and their ingredients and be able
to have a visual confirmation that the order was place correctly.

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CHAPTER TWO
LITERATURE REVIEW
2.1 Introduction
The literature review comprises of a selective and critical survey of the written works of this
particular subject area. It includes personal communication, articles, books, published and
unpublished papers, and unpublished works to be limited. All the authors have been acknowledged. It
is as follows:

2.2 Theoretical review.

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 very recently, all of these
delivery orders were placed over the phone, but there are many disadvantages to this system, including
the inconvenience of the customer needing to have a physical copy of the menu, lack of a visual
confirmation that the order was placed correctly, and the necessity for the restaurant to have an employee
answering the phone and taking orders.According to (US9760958 B2, 2017)Techniques for restaurant
transaction processing are provided. A handheld device of a waiter is used to automatically associate a
check with a table at a restaurant and to recall and modify that check. In an embodiment, two waiters use
one or more handheld devices to automatically transfer a customer's check to one another. According to
(US20140330671 A1, 2014) a system and method for automatically submitting an online order from a
customer to a restaurant will be more effecient. Input data and customer data is used by an order engine to
select a deployment platform, such as social media networks, search engines, mobile applications, and
related websites, for a user interface. The user interface automatically populates the restaurant's menu
options and business data, allowing the customer to build an order. The order engine submits the order to
the restaurant via a non-verbal communication platform. An automated confirmation call is generated to
the restaurant confirming receipt of the order. From the confirmation call the restaurant may choose to
repeat the message, accept the order, connect to the customer, connect to the service provider, decline the
order, or opt-out. The order engine allows the restaurant to monitor online orders and to enroll in the
above services for subsequent online orders. This invention is a system and method for managing
restaurant customer data elements according to (US8799083 B1, 2014). According to (US6415555 B1,
2002) a kiosk system and method is provided for accepting and processing customer orders and payments
in a retail environment. The kiosk system and method is particularly applicable to the restaurant business
and may include a consumer display screen for visually displaying product information of products that
can be ordered at the kiosk, structure that is operable by the consumer for placing a consumer order

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composed of at least one product selected from products for which information is displayed on the
consumer display screen and structure for accepting payment for the order from the consumer, which
typically will include a cash payment by the consumer. Also according to (US5907275 A, 1999) An order
communication system is provided which allows audiovisual interactive communication between a
customer at a remote order station and an attendant receiving orders in a restaurant. The order
communication system allows flexible display programming by restaurant employees and in particular
allows the customer to view both a textual description and a graphical depiction of ordered items. The
order communication system also allows the customer to view live video of the attendant, while allowing
the attendant to view live video of the customer as well as the video image the customer is seeing. A
method and system for providing an automated, extremely efficient, restaurant experience for the
customers of a sit-down style restaurant. The system and method of the present invention presents options
to the customer which include, but are not limited to: a virtual server as part of the user interface allowing
a customer to have a more human-like interaction with the restaurant communication system; a data
mining analysis tool for analyzing transactions performed by the restaurant communication system;
functionality to allow the restaurant diner to pay for the food and drinks with cash, a check, credit card, or
a gift certificate; Internet access to the restaurant diner for receiving information on movies; the option to
purchase movie theater tickets or gift certificates; a module to place an order from a remote location via
the Internet; an incentive program to encourage the restaurant diner to order the food and the drinks;
human resource capability for a restaurant; options to send Internet e-mail messages or messages to other
diners; or voice recognition and voice synthesis to allow the restaurant diner to operate the restaurant
communication system even with a vision impairment. The extreme versatility of the various
embodiments of the present invention facilitate providing a highly customized system for any given
restaurant business according to (US20030078793 A1, 2003).

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2.3 System review

According to (US20090167553 A1, 2009),The invention relates to a new “mobile and online based
ordering and reservation system” by integrating, synchronizing and utilizing the capability of
wireless devices, Internet servers, business web sites and service aggregation portals, to automate
the mobile and online ordering and reservation processes in real time, and therefore offering a
plural of new mobile and online services and applications.
More specifically, the Internet server serves as the host to the service aggregation and as the
intermediary device between customers and business. It automatically synchronizes all of the
service requests and responses. Therefore, this invention takes full advantage of the flexibility,
mobility, availability and convenience of the wireless devices, and the reliability, scalability, the
huge processing power of the Internet servers, and the great broadband penetration of the
computers into businesses and consumers.
The unique and novel, mobile and online based ordering and reservation platform and system,
for such time sensitive services, provides the mobile phone and Internet users and various types
of business owners with comprehensive sets of options, including the mobile phones installed
with the open source “Android” software platform developed by the “Open Handheld Alliance
(OHA), such as the “gPhone” released by “Google”, to deliver the requests and responses
automatically and instantly through means of synchronization between mobile and Internet
communications. Based on the open source mobile phone platform and the Internet server
infrastructure, an intuitive and easy-to-use mobile phone and online based ordering and
reservation management system is uniquely defined in the architecture of the current invention to
allow both the business owners and end consumers with real time communications for a plural of
mobile and online ordering and reservation services.

2.4 Critique of the existing system.

The current mode of placing orders for a pizza for home delivery is via phone. The process seems easy to
use but sometimes there is some miscommunication. Due to the fact that there is no visual menu shown
during a phone call, the employees have to repeat a lot of things again and again to the customers. It’s a
time-consuming process which at times irritates customers and also takes a lot of time of the pizzeria
staff. It would be much more comfortable for the customers to have an online pizza ordering system. This
is because it would be hassle free for users as they can select the pizzas they want and make payment
upon delivery. Also, it will reduce the purchasing time for customers.

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2.5 Summary
After the study of the existing system was done, the data collected was analyzed and used to
determine different requirements of the developed system. Data flow diagrams and ER diagrams
were used in the analysis of the data collected for the proposed system.

CHAPTER THREE
3.1 Introduction
Research methodology is the systematic, theoretical analysis of the procedures applied to a field of study
(“3.0 RESEARCH DESIGN AND METHODOLOGY,” 2012). Methodology involves procedures of
describing, explaining and predicting phenomena so as to solve a problem; it is the ‘how’; the process, or
techniques of conducting research. A Methodology does not set out to provide solutions but offers the
theoretical underpinning for understanding which procedure, set of procedures can be applied to a specific
case. This chapter indicates the research design that was used in the study, the targetpopulation, the
sample size, the method used to collect data and how the data was collected and analyzed.

3.2 Development Approach

3.2.1 System Design
The section describes how the new system will function and how it is going to satisfy the user
requirements of the new system. The system encompasses the design of data flow and physical
design.
3.2.1.1 RAD
I chose the rapid application development methodology because of various reasons. Rapid
application development integrates project management techniques, development techniques, users
and tools to build quality application system in a fixed time frame to deliver business value. It
combines much focused teams working in a highly structured environment.

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3.2.1.2 Justification of the Design
The design has various advantages and this prompted me to choose it. They include:
 The fact that customers are involved throughout the cycle helps to minimize the risk of not
achieving customer’s satisfaction
 Focus move from documentation to code.
 It also uses modelling concepts to capture information about data and processes
 Reduced cycle time and improved productivity with fewer people means lower cost
 Time box approach mitigates cost and also schedule risk.

The methodology can also be used when:

 The requirements are reasonably known.

 There is need for user’s involvement.

 High performance is not required.

 There is low technical risk.

 The system can be modularized.

Disadvantages of RAD

 Depends on strong team and individual performances for identifying business

requirements.

 High dependency on modelling skills.

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  Required highly skilled designers.

3.3 Fact Finding Approach

This includes the process and ways used to collect information from pizza lovers countrywide on their
opinions of how they feel about queueing in long lines just to purchase a box of pizza.
3.3.1. Research Design
The study used a descriptive survey research design. The survey design is regarded as the most

appropriate research design to measure the perceptions of the respondents’ in a study (Descriptive

Research Design, n.d.). This design enables the researcher to collect cross sectional data important for

comparative analysis. In addition, a survey is advantageous in terms of cost, extensiveness, flexibility,

dependability etc.

3.3.2 Sampling Design

The respondents were selected using Proportionate stratified random sampling to ensure representation by

division and rank, (i.e., management versus unionized staff) is achieved on these variables. In this

sampling method, the number of elements allocated to the various strata is proportional to the

representation of the strata in the target population. This technique was best for this study as it ensured

that respondents from different divisions were equally selected and that the sample was representative of

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the population. It gives better comparison amongst sub groups and has more statistical precision because

the variability within the subgroups is lower as compared to the variations of dealing with an entire

population.

3.3.3 Data Collection

I depended mostly on primary data. I conducted face to face interviews both open and closed questions.
Also used computer assisted personal interviewing given the target group were my fellow students and
colleagues.

3.3.3.1 Face -to -face interviews

have a distinct advantage of enabling the researcher to establish rapport with potential
participants and therefor gain their cooperation. These interviews yield highest response
rates in survey research. They also allow the researcher to clarify ambiguous answers and
when appropriate, seek follow-up information. Disadvantages include impractical when
large samples are involved time consuming and expensive.
3.3.3.2 Computer Assisted Personal Interviewing (CAPI)
Is a form of personal interviewing, but instead of completing a questionnaire, the
interviewer brings along a laptop or hand-held computer to enter the information directly
into the database. This method saves time involved in processing the data, as well as
saving the interviewer from carrying around hundreds of questionnaires. However, this
type of data collection method can be expensive to set up and requires that interviewers
have computer and typing skills.

3.4 REQUIREMENT ANALYSIS

Comprises of the user, functional and non-functional requirements.

3.4.1 User requirements

The users require a system that has the following features.

o A user friendly graphical user interface.

o An informative and intuitive website.

3.4.1.1 Functional requirements

This is how the system shall look like and do when successfully completed. The system shall meet
the following functional requirements:

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When a customer will visit the online pizza ordering system of any pizzeria, he will be asked to login or
sign up with them for better experience. The customer will have to create a unique username and a
password.
Then he /she will need to enter details like Name, phone number, address. After these steps account of
that customer will be created.

The system will provide the customer a menu in which all the pizzas and non-pizza items will be shown
with their prices. The pizzas in the menu are created by the professional chefs of the pizzeria.
The ingredients in this pizza will be changed according to the customer interests. The customer will select
any pizza from the menu or build custom pizza.
Each pizza will be shown with their image and price. The ingredients used in the making of that pizza
willalso be seen. Each of these ingredients will be removed or other new ingredients will be added in the
order.
After each selection or de-selection, the grand total of the order will be updated.

One of the most amazing feature of online pizza ordering system is that you can build your pizzas from
the scratch. This system will provide the options to create your custom pizzas with everything of your
choice.
Let me tell you more about making custom pizzas.

 The customer will get an option to select pizza’s crust size which can be small, medium or large.
 Then customer will to choose the sauce to be used on his pizza crust. These can marinara, cheese,
ranch and others.
 Then the system will ask the customer whether to add cheese or not. He will also have an option
to select for extra cheese.
 At last the system will show the customer different types of toppings. Firstly, the customer will
choose between veg. and non veg. toppings. Suppose he/she selected veg., then different options
like pineapple, mushrooms, olives etc. are shown.

3.4.1.2 Non-functional Requirements

A non-functional requirement is a requirement that specifies criteria that can be used to judge the
operation of a system, rather than specific behaviors.
Some of the non-functional requirements include:
o There should be sufficient network bandwidth
o Backup- provision for data backup
o Maintainability- easy to maintain
o Performance/ response time- fast response

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 o Usability by target user community- easy to use
o Expandability- needs to be future proof or upgradable
o Safety- should be safe to use

3.5 Logical Design

Use case diagram.
Fig1.1 Use case diagram for the online pizza ordering system.

Order Pizza

Log out

Customer

Log in

Transact customer’s requirements

Add and insert pizzas

11 Admin

View and Edit Customers

Data flow diagram
It is a two-dimensional diagram that explains how data is processed and transferred in a system. The
graphical depiction identifies each source of data and how it interacts with other data sources to reach a
common output.
Fig1.2 Administrator module

Functionalities provided
 Create usernames and passwords
 View/ edit / delete user accounts

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Fig1.3 Customer module
Functionalities provided:
 View product’s list
 Register
 Place orders

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3.6 Specific platforms.
3.6.1 Hardware specification.
Table 1.1 Hardware specifications.
HARDWARE SYSTEM MINIMUM REQUIREMENTS
Processor Intel(R) Core(TM) i5 CPU
Hard disk size 320GB
RAM 4GB

3.6.1 Software specification.

Table 1.2 Software specification
SOFTWARE SYSTEM MINIMUM REQUIREMENTS
Client Operating System Windows 7 and higher.

Web server Apache.

Server Operating System Windows 2008

Database Management System MySQL server version.

Web browser Mozilla Firefox, Google chrome etc.

Programming Languages PHP, HTML, CSS, and bootstrap.

Text Editor ATOM

3.7 REFERENCES
3.0 RESEARCH DESIGN AND METHODOLOGY. (2012, August 30). Retrieved June 21, 2017, from

http://www.kenpro.org/research-design-and-methodology/

Battistini, M., & Battistini, G. (1999, May 25). US5907275 A. Retrieved from

http://www.google.com/patents/US5907275

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Cloin, J. A., & Fortuna, J. L. (2017, September 12). US9760958 B2. Retrieved from

http://www.google.com/patents/US9760958

Descriptive Research Design: Definition, Examples & Types - Video & Lesson Transcript. (n.d.).

Retrieved from http://study.com/academy/lesson/descriptive-research-design-definition-

examples-types.html

Hong, J., & Zhang, Q. N. (2009, July 2). US20090167553 A1. Retrieved from

http://www.google.co.ke/patents/US20090167553

Mierle, K., Olszewski, M., Piette, M., & Reinsberg, R. (2014, November 6). US20140330671 A1.

Retrieved from http://www.google.com/patents/US20140330671

Montague, W. (2002, July 9). US6415555 B1. Retrieved from

http://www.google.com/patents/US6415555

Silver, A. (2014, August 5). US8799083 B1. Retrieved from http://www.google.com/patents/US8799083

Toth, M. (2003, April 24). US20030078793 A1. Retrieved from

http://www.google.com/patents/US20030078793

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