AKNOLEDGEMENT

We are grateful to our project guides Our advisor behaylu

For the guidance inspiration and constructive suggestion that is
Helpful to us in the preparation of this project and all people help
as in the area of our work especially the hotel manager, project team members
And classmates.
We also thank our universities who have helped in the completion this
project.
Abstract
The purpose of this project is to full fill the requirement of bachelor degree in computer science as a final
year project in order to graduate.

Now days, using computers to simplify tedious manual work is significance. Because using computer
gives many benefits like speed, accuracy, storage capacity, security, flexibility, cost reduction and
minimizing tedious manual work. Arba Minch University city restaurants are limited on manual
works. This has a limitation for restaurants and customers wasting large amount of time in their day to
day activity..

To overcome this problem we are proposing the new web base system for Arba Minch University
city Online Food Ordering Platform. Customer can find restaurants by using online system. So there is no
need to waste the time and resource to find restaurants.

This system is developed based on three-tier approach with step by step from planning, analysis,
design, and then implementation. With the Unified Modeling Language (UML) diagram such as use case,
activity diagram and sequence diagram is drawn. The system flow and the actor are drawn to understand
how the system works does and who the actors that interact with the system are.

The programming language used to develop this project is PHP and HTML.
Also the database application is MySQL.

Abbreviations

Acronyms Description
OFOP------------------------------------------Online Food Ordering Platform

DB----------------------------------------------Data Base

USC---------------------------------------------Use Case

SA-----------------------------------------------System Administer

SD-----------------------------------------------Sequence Diagram

GUI----------------------------------------------Graphical User Interface

 Chapter 1

1 Introduction
It is known globally that, in today’s market, it is extremely difficult to start a new small-scale business
and live-through the competition from the well-established and settled owners. In fast paced time of
today, when everyone is squeezed for time, the majority of people are finicky when it comes to
placing a food order. The customers of today are not only attracted because placing an order online is
very convenient but also because they have visibility into the items offered, price and extremely
simplified navigation for the order.

Online Food Ordering Platform that we are proposing here, greatly simplifies the ordering process for
both the customer and the restaurant. System presents an interactive and up-todate menu with all
available options in an easy to use manner. Customer can choose one or more items to place an order
which will land in the Cart. Customer can view all the order details in the cart before checking out. At
the end, customer gets order confirmation details. Once the order is placed it is entered in the database
and retrieved in pretty much real time. This allows Restaurant Employees to quickly go through the
orders as they are received and process all orders efficiently and effectively with minimal delays and
confusion

1.1 Background information of the organization

Arba Minch University is a non-denominational university which offers undergraduate

And graduate programs. Before its inauguration as a University, it was known as Arba
Minch Water Technology Institute (AWTI) offering a qualified course in water resources
Planning, design and development. AWTI was established in 1986 with the objective of
Creating a skilled and qualified manpower vital for the effective utilization and
Exploitation of water resources for various aspects of national development. The Alumni
Has found wide acceptance within the country and abroad. Due to the recurrent
Problems of food insecurity and increase in magnitude and complexity of the poverty
situation, there has been a long felt need of creating qualified manpower in the area of
irrigation and hydraulics/hydropower, watershed management and hydrology so that the
available water resources can be developed, managed and utilized without undue
dependence on foreign assistance.
1.1.1Vision of the organization
Arba Minch University aspires to be a leading university in Ethiopia, a center
of excellence in the field of water resources in Africa and competitive in the world by
2020.
1.1.2Mission of the organization
Arba Minch University has a mission of offering relevant and quality education and
 training; conducting demand driven research and rendering accessible community
services

1.2Background of project
This Case study looks at the problem of setting up a fast food restaurant. In existing system there are few
problems:

For placing any orders customers have to visit hotels or restaurants to know about food items and then place
order and pay. In this method time and manual work is required.
While placing an order over the phone, customer lacks the physical copy of the menu item, lack of visual
confirmation that the order was placed correctly.

Every restaurant needs certain employees to take the order over phone or in-person, to offer a rich dining
experience and process the payment. In today’s market, labor rates are increasing day by day making it
difficult to find employees when needed.

Hence, to solve this issue, what we propose is an “Online Food Order platform, originally designed
for small scale business like College Cafeterias, Fast Food restaurant or Take-Out, but this system is
just as applicable in any food delivery industry.

The main advantage of our system is that it greatly simplifies the ordering process for both the
customer and the restaurant and also greatly lightens the load on the restaurant’s end, as the entire
process of taking orders is automated.

Anticipated Benefits are:

This will minimize the number of employees at the back of the counter.

The system will help to reduce labor cost involved.

The system will be less probable to make mistake, since it’s a machine.

This will avoid long queues at the counter due to the speed of execution and number of optimum screens to
accommodate the maximum throughput.

1.4 Statement of the problem

The old system has some flows in it some are-

The time the old system takes is a little too much so we need to reduce it.

The misplacement of orders that might happen in case of order load or human error.

The man power required to serve customers in the manual world is much.
Lack of reliable menu which in some restaurants there exists no menu if menu is available it might not
contain correct price tag.

PROBLEMS AND LIMITATIONS IN THE EXISTING SYSTEM

As we all know to get services from restaurants we have to be physically present and dedicate some our time
there while sitting and waiting. It is somehow irritating. Let us see some of the limitations of the existing
system.

Time – if you are in a hurry believe me you know what time means to you, the old system takes your time
from going there ordering waiting for the order to come.

Lack legitimacy-there might be order mix ups.

Exhaustion – waiting for order to arrive is frustrating.

No menu options with price tags – some restaurants don’t have menus so when it’s time to order
we have to do a conversation with the waiter which is discomforting so we go over few things to
save as the long talk and also ask the price.

1.3 Objectives

1.3.1General objective
The main objective of the project is to develop an OFOP. This is to manage the details of food, item
category, shopping cart, customer and order.

1.3.1 Specific objective

To reach the general objective the following specific objectives are set -

To gather the requirements of the system.

To analyze and specify the gathered requirements of the system.

To design or address the requirements specified in analysis phase for proposed system.

To implement the design into real.

To test the system using different testing methodologies.

To deploy the system so it can be applicable.

To enhance the system to better automated system.

To avoid data loss and error during registration.

To reduce wastage of resource, time and effort.

To enable actors update data more easily.

To view and retrieve user’s information more easily.

1.4 Scope of the project

1.4.1 IN SCOPE
The system is applicable for register and managing OFOP.

1.4.2 OUT SCOPE

This system is not applicable for Identification.

1.5 Limitation of the project

Although we have put our best efforts to make the system flexible, easy to operate but limitations cannot
be ruled out. Though the software presents a broad range of options to its users some intricate options
could not be covered into it: partly because of logistic and partly due to lack of sophistication. Paucity of
time was also major constraint, it was not possible to make the software foolproof and dynamic. Lack of
time also compelled us to ignore some part such as storing old result of the candidate etc.

Considerable efforts have made the software easy to operate even for the people not related to the field of
computer but it is acknowledged that a layman may find it a bit problematic at the first instance. The user
is provided help at each step for his awareness in working with the software.

List of limitations in online food ordering platform

Need to have access to internet.

Need to access the web

Need to have an electronic device like a phone or a computer at our disposal.

1.6 Methodology
In order to achieve our aim, we use different methods to bring the system from imagination to realization.
These methods include different models, techniques and tools for our work.

1.6.1 Data collection

Data collection was one of the important tasks to analyze how activities done in existing system and
developed the new system. Data for developing this system obtained from different sources.

To get a further information from user (customer) and the hotel manager the team has used the
following finding techniques those are:-
Interview: - to get the basic information and background information about the existing
system the team has interviewed the hotel manager and some customers about service and the
problems associated with that environment.
Observation: - the team used to collect data from the hotel and observe the hotel to get
information associated with the system.
Documentation: -
 1.6.2 Analysis and design
Here for the analysis of our project we have selected object oriented system analysis and design method
specifically UML (Unified Modeling Language) model. We have selected this because of the following
advantages: -

To simplify the design and implementation of complex program.

To make it easier for teams of designers and programmers to work in a single software project.

To enable a high degree of re-usability of designs and of software codes.

To decrease the cost of software maintenance.

Increase reuse-ability.

Reduce maintenance burden.

Increased consistency among analysis, design and programming activities.

Improved communication among users, analysis, design and programming.

1.6.3 Development environment tools

To develop the proposed system the following tools will use during the various stage of the project life
cycle.

 Soft ware tools

Activities Tools/ Programs

Client side coding HTMl/XML

Client side scripting JavaScript

Platform MS Windows or Linux

Database server Mysql

Web server Apache

Server-side scripting Php

Browsers Mozilla Firefox 3.0,chrome

Editors Macromedia Dreamweaver

Documentation MS Word
 User Training MS PowerPoint, Video Player

Printing screen Sniping tools

drawing object oriented Edraw Max

modeling tools

designing diagram Staruml

Hardware tools

Desktop computer for over all operation But every computer in our lab is too busy
CD or flash disk for data backup (hold setup)
Printer to print report by hard copy

1.7 Significance of the project

The proposed system of OFOP to be incorporated into the automation of OFOP for helping the society
with respect to skillful man power. The proposed system will be more user friendly and easy to adapt.

The system is user friendly

Very fast and accurate

No need of extra human power

Data flow secure

Better management

Upgrade menus easily

Very easy to get customers order

1.8 Risk assessment and management

During the development of the project there may be different problems that we may face. These are:

Time management problem: but we solve this problem by working cooperatively, divide our time by schedule
for each phase of the project and we try to use this schedule effectively

The restaurants may not be voluntary to give detail information about their operations. To solve this problem,
we try to ask any thing politely and tell reason why we ask them.
 1.9 Operating environment
We need to have an environment we can develop our platform so that they can be used, thus are-

Restaurants – which are one of the main environment we have to have they the one’s that providing the

Service.

Customers – which are the ones that are getting the service from the restaurants.

1.9.1 Hardware environment

Processor: Intel dual core or above

Processor Speed:1.0GHZ or above

RAM: 1 GB RAM or above

Hard Disk: 20 GB hard disk or above

Internet connection

Network cable: since our system is web based, it is very necessary requirement. It is also help us to extract

relevant information about our project from internet.

Uninterruptible power supply to ensure a constant access of data.

USB flash disk( At least 2GB)

1.9.2 Software environment

We have much software to do this project, but the most important are the following:

Google chrome, opera or other web browser

Operating system any platform with connection

1.10 Feasibility study

After doing the project OFOP, study and analyzing all the existing or required functionalities of the
system, the next task is to do the feasibility study for the project. All projects are feasible – given
unlimited resources and infinite time.

1.10.1 Technical feasibility

This includes the study of function, performance and constraints that may affect the ability to achieve
an acceptable system. For this feasibility study, we studied complete functionality to be provided in the
system, as described in the system requirement specification, and checked if everything was possible
using different type of frontend and backend platforms.
 1.10.2 Schedule feasibility

It is the measure of how reasonable the project time table is or the deadline is reasonable or not. During
the lack of time or the time become mandatory, we must finish the project within a given time period. It
mainly addresses:

WORK BREAK DOWN STRUCTURE (TIME SCHEDULE)

ID TASKS START FINISH DURATION

1 Proposal 11/10/2013 18/10/2013 7 days

2 Analysis phase 25/10/2013 2/11/2013 7 days

3 Design phase 4/11/2013 26/11/2013 3 week

4 Implementatio 28/11/2013 19/11/2013 3 week

n

Table 1 Time schedule for final project 1

Cost breakdown
Steps Activity Estimated cost

1 Data collection 450

2 Requirement analysis 700

3 Design 800

4 Implementation 7500

5 Testing 5000

6 Documentation 900

Total 15350

Table 2 Cost breakdown for final project 1

 1.10.3 Operational feasibility
No doubt the proposed system is fully GUI based that is very user friendly and all inputs to be taken all
self-explanatory even to a layman. Besides, a proper training has been conducted to let know the essence
of the system to the users so that they feel comfortable with new system. As far as our study is concerned
the clients are comfortable and happy as the system has cut down their loads and doing.

1.10.4 Legal feasibility

The system to be developed is not in conflict with any government directives, because it gives services
for the people effectively and efficiently, all the stakeholders also agreed before the system developed. So
the government is profitable and the system will be politically feasible.

1.10.5 Economic feasibility

This is a very important aspect to be considered while developing a project. We decided the technology

based on minimum possible cost factor.

All hardware and software cost has to be borne by the team.

Overall we have estimated that the benefits the team is going to receive from the proposed system will

surely overcome the initial costs and the later on running cost for system.

Tangible cost: is a cost that is seen instantly such as in purchasing products, paying employees etc. The
tangible costs to be acquired in developing the system are: -  Restaurants need at least 1 computer

Internet services

Server

Training for employee

Administrator

Intangible cost: is a cost that is not seen but its effects are perceived later in future.

Need of skilled employee

1.11 Testing procedure

We will perform different testing for checking the functionality of our
proposed system Unit
Testing: - First we will tests each unit at each system. So, if a
problem is encountered it will Immediately maintain at which the problem is occurred.
Integration Testing: - After we test each unit of the proposed
system we will perform an Integration test to check whether the system meets all the functional
requirements. When a number of components are complete; it will test to
ensure that they integrate well with Each other, the operating system, and other components.
Quality Assurance (system) testing:-After all of the above
testing are checked we will test our system by other peoples and we will conduct some
comments
how they get our system.
System testing: - In this testing, the team performs over all functional
testing by checking whether it meets the required target.
User Acceptance testing: - Under this testing there are another sub
testing which would be performed: alpha testing and Beta testing.
Alpha testing: - representative of the user will come to us and test the
system by himself whether it meets their need or not.
Beta testing: - The system will be tested by the users at their own
working place whether it meets their needs or not.

1.12 Document organization

The project document is organized in four-chapters including the introduction section of the paper. The
second chapter of the document describes the detail description of the existing system which shows the
main activities, strength and weakness, players of the existing system and other issues in the existing
system. The third chapter is about requirement specification and analysis which contains the, architectural
design (class diagram), use-case model, sequence diagram and use case description. The fourth chapter
deals about system design that contains system architecture, subsystem decomposition and other
subsections that describes the detail design of the proposed system.
 Chapter 2

Description of the existing system

2.1 Introduction
Existing system is being used in a manual way of performing any activities, many processes such as
food ordering, waiting line, search for food, search for restaurant, payment and many other activities
are being done manually. Let us describe each step, a person searches a restaurant nearby so there is
no tiring after finding a restaurant the person enters sits down and wait for a waiter to come and hand
him a menu if the restaurant doesn’t have a menu the waiter lists the orders available verbally which
is annoying because memorizing the menu is quite difficult after this the person orders something
here the waiter might get his order mixed up or order might not be in turn (order), while waiting is
also irritating if your alone for your food to come over. After the food is cook and handed to him
payment is required he/she pays hard cash and leaves but if he was a customer he can save up some
money.

2.2 Main activities

Main activities in the existing are

1. Provide menu

2. Take orders

3. Provide means of payment

Even if the existing system is performing its activities manually, it has different major functions.

Face to face interaction

Doesn’t cost us anything (in OFOP need of connection)

2.3 Business rule

The following are the major business rule used by the hotel
Normally the hotel expects guests to make payment before they eat in the hotel.
 Even it is not allowed to pay after delivery for guests who need delivery.
No payment is done without receipt.
a guest who need delivery must pay delivery cost.
2.4 Players of the existing system
Actor refers to a person or an organization that play role interaction with the system.

Restaurant – is an institute that provides the food service, creates order, checks orders, change order
status, create, receipt, collect payment

Manager
- Responsible for allotting specific job for employees.
- Maintain performance check by keeping in touch with all the departments of the
hotel.
- Conduct business meeting to promote room sales
-Prepare and manage budget with accounting department. User – a person who is in service of a
restaurant he/she places order, track order, make payment, view order history.

Waiter
-Takes food order
-Serves drinks and food items
-Forwards orders to the accountant for bill generation
-Receive payment
-Submit payment Accountant
- Recording financial transactions
-Preparing and interpreting financial statements
-Providing management with timely reports of operating results
-Salary preparation
-Manage all accounts receivable and payable

Purchase
-Buy products for the hotel to use and resale.
- Evaluate suppliers, negotiate contracts, and review product quality.
Store Keeper
- manage the resource consumption of the hotel.

Cooker
-Takes care of all the cooking done for the hotel

Genitors
- Cleaning all the hotel linens and employee uniforms

Guard
- Keeps the building safe
-Emergency communication information

2.5 Report generating in the existing system

In the existing system there isn’t much reports generated. Those which are generated include -

Payment bills

Order lists

2.6 Documents used in the existing system

In almost most of the restaurants there aren’t documentations being used but the one that use :

They take our order with a piece of paper.

The following are currently used forms

Forms and Documents

Item sales

Daily sales summary

Purchase Expense

Customer Feedback

2.7Bottlenecks of the existing system

 2.7.1 Performance (Response time)
The response time to do a given task like recording and retrieving customer information in
the current manual based system is slow because takes much time to go through all the
files.
2.7.2 Security and Controls
In the current system files are exposed to theft, unauthorized modification due to low data
security levels and standards. Due to easy access to guest data by unauthorized users, guest
data is extremely insecure.
2.7.3 Efficiency
The current system lacks much efficiency because it takes time to perform tasks, the data
may be redundantly recorded and data entry procedure may be exposed to errors. The
system is not well organized to perform each activities and it is not flexible to change or
modify the data whenever needed.
2.8 Weakness of the existing system
Most of the restaurants in our country have this defect:
Don’t have menus at their disposal.

Inconvenience of customer needing to have a physical copy of the menu

Time consuming

Lack of visual confirmation that the order was placed correctly

Necessity for restaurant to have an employee answering the phone and taking orders

Difficulty in tracking customers past history

Manual work and consumes large volumes of data

2.9 Strength of the existing system (Practices to be preserved)

Even if the existing system is manual system as it has weakness it also has some strong side that we

need to be preserved are:

Allows us to have a face to face interaction with the provider.

Allows us to update our order right there.

Have better visual conformation of the restaurant.

If we don’t like there service we can comment.

2.8 Alternative solution

After the team has identified the real problem of the existing system which is in a manual system, the team

suggests an alternative option to overcome the problem.

These alternative options are:-

Changing the manual system into web based system.

Changing the manual system into a computer system that works on web based environment.

The team has analyzed all of the alternative options based on the ability of performance, information flow and

service to the users and efficiency. This analysis has enforced to select the web based system.

2.9 Functional requirements

Functional requirements define the capabilities and functions that a system must be able to perform
successfully. The functional requirements of this online ordering system include:

 The system shall enable the customer to view the products menu, create an account, login to the
system and place an order.
 The customer shall specify whether the order is to be picked up or delivered.
 The system shall display the food items ordered, the individual food item prices and the payment
amount calculated.
 The system shall prompt customer to confirm the meal order.
 The system shall provide visual confirmation of the order placement.

Performance requirements
Regarding data entry, the system have different interface for performing different tasks
and managing data entry of the hotel.
Login: used to distinguish authorized person to interact with the system.
Data record: needed to enter hotel related data to the system
Data update: necessary to update data if any
Process requirements
Input data in the system provides the following data processing:
Sale recording
Salary generation
Financing
New Customer registration
New employee registration
food ordering
Report generation
Input related requirements
Daily sale
food accommodation
food ordering
Customer detail
Employee detail
Stock( resource) purchased
Output related requirements
Produce stock purchasing
report List of reservation
List of customers
List of food ordering
List of daily sale
List of employees
Storage related requirements
Database is needed to store the various data of the hotel. Thus different tables are required to
store
all the data recorded. The tables include:
food accommodation
Customer
Employee
Salary
Stock
2.10 Nonfunctional requirements
 Quality Issue: Information in DB should be as much as possible correct and updated.
 Security Issue: This system provides an access to an authorized user by giving account for each
and every special function.
 Error Handling: Our system handles the errors in a very efficient manner. It can tolerate to wrong
inputs and prompts the users to correct the inputs.
 Performance Characteristics: Performance requirements are concerned with quantifiable attributes
of the system such as System should quickly respond for user request that is system must
immediately display the needed service along with their allocation details after he/she insert
needed information to view.

 User Interface
The User Interface Screens of the hotel management system are described in the
following table.

Login Log into the system as a user

and administrator
To arrange observant,
Home reservation management,
hotel
management
Administration Administration
To take care of regular
Reception accommodation and
reservation
accommodation.
Casher Manage food and drink sales
Store Manage resource
Finance Manage financial aspect
The User Interface Screens of the hotel website are described in the following table.
 Over view and background of
Home
the hotel

About Us Detail explanation of the hotel

Link to the services given by

Services
the hotel

Provide communication with

Contact Us
customer