Design And Implementation Of An Online Food Ordering System In Cafeteria

1.1 Background of Study

Today, using the internet to communicate and perform tasks is quite popular because Today, using the internet to communicate and perform tasks is quite popular because it makes daily operations a whole lot simpler. As a result, individuals always strive to use the most straightforward option, i.e., a way for them to finish their responsibilities without wasting too much time or energy.

As a result, the system plans to develop a web application to handle a frequent problems while also making daily life easier. Food, housing, and clothes are the three most fundamental human needs in the world. Each of them has a substantial international market. As a result, the online food ordering system is solely intended to meet the one need: food. There is a range of food options accessible, including restaurants, shops, and various additional food sources. On the other side, people nowadays are far too obsessed with their work. They don't have much time to waste on trivial matters. People strive to minimize time wasted as a result of their hectic lifestyles. People, for example, do not like to waste time waiting in long lines to order food or in line to pay their bills. The system offers a solution for reducing time waste.

1.2 Statement of Problem

This project's problem statements are as follows:

a. Customers take their time ordering meals in the cafeteria resulting in huge lines or queues.

b. Customers frequently make meal selections while standing at the counter, resulting in the addition and deletion of items from the order list, which consumes time.

We can state that the problem of long queues was caused mostly by the long time it took each client to order, as well as by an unanticipated meal selection that involved adding and removing food from the list of orders, which also took time.

1.3 Aims and Objective

The aim of this research is to create an online food ordering application in which clients may check the availability of goods and place orders to have them delivered to their door. The following are the objectives that would be achieved with this aim:

a. To reduce the amount of time customers spend waiting in lines when ordering food.

b. To ensure that customers are satisfied.

c. To provide an application that allows cafeteria owners to grow their company by uploading menus for free, resulting in greater customer retention and acquisition rates.

1.4 Scope and Limitations of Study

The online food ordering system will be a web-based application that will have HTML, CSS, JAVASCRIPT and PHP major programming languages. Its main goal is to simplify and improve the customer and restaurant ordering process, decrease human data entering, and ensure that data accuracy and security are guaranteed during the order placement process. In addition, customers can see product menus and receive a visual assurance that the order has been placed appropriately. The following are the system limitations;

a. Users would need internet connection to be able to use the system.

b. The system's setback is that target clients are adults with access to computer systems or mobile telephones. At the same time, kids may have to go to the restaurant physically to purchase food or order with the assistance of an adult.

c. The system will only be convenient to people with a small geographical region, basically just around the cafeteria, i.e., it can only help a small area.

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

1.5 Research Methodology

The following strategies will be used to achieve the study's aforementioned aims.

a. A review of the literature will be conducted in order to identify and comprehend the existing system.

b. System users will be interviewed informally to determine the system's user and system needs.

c. A unified modelling language (UML) diagram will be used to specify the system design: use case, sequence diagram, and class diagram.

1.6 Significance of Study

Given the rapid growth of computer technology in virtually all domains of operation, as well as its use in knowledge management, it has become critical to investigate the production of online ordering systems for businesses to meet consumer needs. As a result, the food ordering and distribution system will assist consumers and management in achieving the following goals:

a. In their business, they should publicize the foods that are available.

b. Minimize the existing system's workload.

c. Cut back on data processing time.

d. Create an online portal for fast food ordering and delivery.

e. Maintain a clear record of all sales and deliveries.

f.The web application will be user friendly.

1.7 Definition of Terms And Abbreviation

FOOD: is any nutritive substance that humans or animals eat or drink, or that plants absorb in order to preserve life and growth.

MENU: is a list of food and beverages offered to customers and the prices in a restaurant. ONLINE FOOD ORDERING: Online shopping services include websites with interactive menus that enable customers to place their orders with local restaurants and food collectives.

CREDIT CARD: A credit card is a payment card that allows users to pay for products and services at a merchant based on the cardholder's guarantee to the card issuer to pay for the amounts plus any other agreed costs.

ORDERING SYSTEM: Inventory management's "mechanical" component is ordering systems. They're the programs that take our forecasts, actual orders, safety stock, and order quantities and turn them into purchase orders or production orders. 

WEB-BASED: connected to or involving the use of the Internet.

CUSTOMER: a person who purchases goods or services from a store or business

CAFETERIA: a place where people pay to sit and eat meals cooked and served on the premises.

TECHNOLOGY: the application of scientific knowledge to real-world problems, particularly in industry.

HTML: HyperText Markup Language

SQL: Structured Query Language

MYSQL: MYSQL is software that delivers SQL.

SHAWARMA: Shawarma is a Levantine Arab meat recipe that involves spit-grilling lamb, chicken, turkey, beef, veal, or mixed meats for up to a day.

BEEF: Meat from bovines, particularly cattle, is referred to as beef in the culinary world. Beef can be produced by cows, bulls, heifers, and steers. Steaks, roasts, and short ribs can all be made from beef muscle meat.