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Kod Projek :

BITU 2913

Kod Projek : BITU 2913 UNIVERSITI TEKNIKAL MALAYSIA MELAKA FACULTY OF INFORMATION AND COMMUNICATION TECHNOLOGY

UNIVERSITI TEKNIKAL MALAYSIA MELAKA

FACULTY OF INFORMATION AND COMMUNICATION TECHNOLOGY

WORKSHOP 1 PROPOSAL FORM [Incomplete form will be rejected]

A

TITLE OF PROPOSED PROJECT:

 

Tajuk projek yang dicadangkan :

FOOD ORDERING SYSTEM

Project Domain:

Domain Projek:

BUSINESS & SERVICES HEALTHCARE TRANSPORTATION ENTERTAINTMENT

BUSINESS & SERVICES

HEALTHCARE

TRANSPORTATION

ENTERTAINTMENT

AUTOMOTIVE AGRICULTURE OTHERS : FOOD AND BEVERAGE
AUTOMOTIVE AGRICULTURE OTHERS : FOOD AND BEVERAGE
AUTOMOTIVE
AGRICULTURE
OTHERS : FOOD AND BEVERAGE

B

DETAILS OF STUDENT / MAKLUMAT PELAJAR

 

B(i)

Name of Student:

 

Nama Pelajar:

AIMAN FIKRI BIN ASMADI

Identity card no.:

No. Kad Pengenalan :

960821 - 01 - 7319

Student matric no.:

No. Matrik Pelajar :

B031810068

Programming Technique (BITP 1113) Grade :

 

Gred Teknik Pengaturcaraan (BITP 1113) :

A A- B+ B B- C+ C C- D
A A- B+ B B- C+ C C- D
A
A-
B+
B
B-
C+
C
C-
D

Database (BITP 1323) Grade :

 

Pangkalan Data (BITP 1113) :

A A- B+ B B- C+ C C- D
A A- B+ B B- C+ C C- D
A
A-
B+
B
B-
C+
C
C-
D

B(ii)

Correspondence Address :

 

Alamat Surat Menyurat :

5262, JALAN KENARI 13, BANDAR PUTRA 81000 KULAIJAYA, JOHOR

 
Address :   Alamat Surat Menyurat : 5262, JALAN KENARI 13, BANDAR PUTRA 81000 KULAIJAYA, JOHOR
B(iii) Course: Kursus: BITS BITC BITZ BITE BITI BITM BITD B(iv) Home Telephone No.: No.
B(iii)
Course:
Kursus:
BITS
BITC
BITZ
BITE
BITI
BITM
BITD
B(iv)
Home Telephone No.:
No. Telefon Rumah:
Handphone No.:
No. Telefon Bimbit:
012 - 7474 945
B(v)
E-mail Address:
Alamat e-mel:
aimanfluri@yahoo.com
C
PROJECT INFORMATION / MAKLUMAT PROJEK
C(i)
Duration of this project:
Tempoh masa projek ini:
14 WEEKS
Duration:
Tempoh :
From
: 3 SEPTEMBER 2018 (Start Date)
Dari
:
To
Hingga
: 14 DECEMBER 2018 (End Date)
:
C(v)
Executive Summary of Project Proposal (maximum 300 words)
(Please include the background of project, problem statements, objectives, scope and project significance
from the project)
Ringkasan Cadangan Eksekutif Projek (maksima 300 patah perkataan)
(Meliputi latar belakang projek, penyataan masalah, objektif dan kepentingan projek)
Food Ordering System is a website designed primarily for use in the food ordering industry. This system will allow
Cafe to increase scope of business by reducing the labor cost involved. The system also allows to quickly and easily
manage an online menu which customers can browse and use to place orders with just few clicks. The point of this
system is represented by waiters of the Cafe itself where if we can see before mostly waiters will use sketch-paper
and a pen to take an order which is might cause the kitchen and the receptionist mess up the orders and also
calculation errors. By using this system, the servers will take orders from the customers using internet technology
platform where customers can just login to the system and place their order then the waiters will approved the order
to proceed to the kitchen for them to prepare for the order. The objective of this system are to understand the business
requirement specification of Cafe ordering management system, to design the system based on requirement, and to
saves data in digital form to conserve cost and physical space. This system has three main scope, which are the
administrator (manager), employee (waiters) and user (customer). Manager has the authority to add/update/delete
food category or price to/from the menu. Waiters has the authority to retrieve new orders from the database and
customer has the authority to place their order. The project significance are save time, easy to use, save cost and
more secure.

C(vi)

Detailed proposal of project:

Cadangan maklumat projek secara terperinci:

(a) Project background including Introduction and Problem Statements Keterangan latar belakang projek termasuk pengenalan dan penyataan masalah.

1. Introduction

In the era of information technology, the use of computer services are more advanced. It has become an important tool in our daily lives. Information systems are important as they help ensure regulatory compliance, support better management decision making, assimilate new records management technologies and minimize litigation risks. For any business to remain relevant in a competitive market, it must embrace the use of modern information systems as they provide a cheap and clear way to stay in touch with clients and partners. The world at fingertips is becoming a necessity for community even the use of technology alongside the changing times.

Thus, ‘Food Ordering System’ is here to help a Cafe to provide a system for managing the food ordering management. As we can see, usually every order entry is done in traditional way which used hand-written sketch papers and needed more labour force. Ordering is made on the sketch paper and pass to the kitchen. This procedure is more time consuming as customers have to wait longer for the food to be ready. Other than that, the reliability of this traditional ordering system is questionable, because there are cases where the order entry is lost and the cook misinterpreted with writings on the order entry. With the information introduced into this area of business, every single transaction can be done via internet with online services provided by the Cafe.

This convenience can be effective to many user. The online ordering can be enough to cover the cost and services of the ordering management. Studies have shown that development of this online food ordering management system is a faster way of taking order as compare to the traditional papers-and-pens method, and as a result, the productivity of that Cafe has increased.

Last but not least, this system or with similarity are hardly found in local Cafe in Malaysia. Therefore, these Cafe need a computer-based system which offers better reliability, greater efficiency and faster transaction to replace the traditional manual ordering system, so that the productivity of local Cafe in Malaysia can be increased.

2. Problem Statements

Nowadays, many Cafe still using the traditional way of taking order services, as we can see that the waiter or waitress use a pen and a paper when takes the customer order. This is a low efficiency method, inconvenient and may contain mistakes.

By using ‘Food Ordering System’, it makes the ordering system more efficiency and can help the manager to avoid human error and enhance the business development. In this system, the ordering transaction is a step by step model to make the transaction more systematic and the system can guide the employee to avoid any order mistakes. Besides the efficiency service, by using this system it can gave a better quality service to customer and it will attract more customers to the Cafe to get this quality of services.

This system is using web-based system to take orders. The customer's orders will be sent to the employee through the system. The transaction between the waiter and the Cafe departments and also between waiter and the cashier will be systematic.

(b)

Objective (s) of the Project Objektif Projek

 

The objective of this system are:-

To understand the business requirement specification of Cafe ordering management system.

To design the system based on requirement

To test the development of the system

To saves data in digital form to conserve cost and physical space.

(c) Scope

 
 

Skop

 

There are two type of scoped related to this system which is system scope and user scope;-

1.

User Scope

The user scope involve are:-

 

1.1

Admin :

Manager has the authority to:-

Add/update/delete food category to/from the menu.

Add /update/delete food item to/from the menu.

Update price for a given food item.

Update additional information (description, photo, etc.) for a given food item.

1.2

Employee :

Staff has the authority to:-

Retrieve new orders from the database.

View order

Update order status

1.3

Customer :

Customer has the authority to:-

Create an account.

Manage their account.

Log in to the system.

Navigate the Cafe’s menu.

Select an item from the menu.

Add an item to their current order.

Review their current order.

Remove an item/remove all items from their current order.

Provide payment details.

Place an order.

Receive confirmation in the form of an order number.

View order placed.

 

2.

System Scope

The system can use by the admin, employee and customer. Each of user has their interface through login.

The customer need to access the system to complete their order.

 

2.1 Admin scope: This system will be organized by manager. For the manager, they can access all

the system including employee and customer page. For security measures the manager must

enter the password and username before using the system fully. Manager task is, manager can

add, delete and update the list of the food menu and the price. Manager also can create the

account for their employee.

2.2 Employee scope: For employee’s scope, they allow waiter or waitress to accept the order from

the customer, and waiter or waitress will passed it to a kitchen. Waiter or waitress can also give

feedback on customer’s order as their order already been accepted.

2.3 Customer scope: System allows customer to make an order from the menu list and submit their

order to the system. Customer are also able to coordinate effort with the waiter or waitress

through the system. Payment are online banking only for delivery.

(d)

Project Significance Kepentingan projek

 

The project significance are:

i. Easy to use. The system is user friendly for user which is easy to use and understand this system.

ii. Save time Customer can easily order their food without have to wait for a long time for ordering the food.

iii. Save cost Waiter or waitress does not need to take the order by using the sketch-paper

(e)

Problem Decomposition Description Diskripsi Pecahan Masalah

 

For example, the waiter had lost his order paper in the hustle or in another situation, the waiter's

 

handwriting is hard to understand by the other people, that may cause the kitchen and the receptionist

mess up the orders also may cause calculation errors. This situation if it happen often, it may cause the

customer had fed up to come again and this will cause the big impact for the Cafe. The waiters don't have

to go to the kitchen or bar department to give the order because the order lists will be display to the

department's screen.

(f)

Stucture Chart

Carta Struktur

(f) Stucture Chart Carta Struktur (g) Gantt Chart of Project Activities Carta Gantt bagi Aktiviti Projek

(g) Gantt Chart of Project Activities Carta Gantt bagi Aktiviti Projek

1 1 1 1 1 1 No Task/Week 1 2 3 4 5 6 7
1
1 1
1 1
1
No
Task/Week
1
2
3
4
5
6
7
8
9
0
1 4
2 3
5
1
Proposal preparation
2
Proposal submission
3
Progress discussion
4
Analysis of problems
Design solution (flowchart,
5
pseudocode, data model, data
dictionary, input/output design)
6
Project implementation
(Progress 1)
7
Project implementation
(Progress 2)
8
Project implementation
(Progress 3)
9
Final Presentation
10
Final Report

D

REFERENCES

 

State your references. (Book, Internet etc.)

E

ACCESS TO EQUIPMENT AND MATERIAL (PLEASE LIST IN DETAIL) / KEMUDAHAN SEDIA ADA UNTUK KEGUNAAN BAGI PROJEK INI (SILA SENARAIKAN DENGAN TERPERINCI)

 

University

Other Sources or Places Lain-lain tempat/sumber

Universiti

Example / Contoh:

 

Software:

Dreamweaver, Notepad++, XAMPP, Adobe Photoshop

F (i)

Declaration by student/ Akuan Pelajar

 

Date :

Student’s Signature :

Tarikh :

Tandatangan Pelajar :

7

F (ii)

Recommended by the Supervisor Perakuan oleh Penyelia

 

Please tick ( √ ) in the appropriate box Sila tandakan ( √ ) dalam kotak yang berkenaan

Recommended:

 

Diperakukan:

A. Highly Recommended Sangat Disokong

A. Highly Recommended Sangat Disokong

B.
B.

B. Recommended

Disokong

C.
C.

C. Not Recommended (Please specify reason)

Tidak Disokong (Sila Nyatakan Sebab)

General Comments:

 

Ulasan umum:

Supervisor’s Name:

 

Nama Penyelia:

Stamp & Signature:

 

Tandatangan:

Date:

Tarikh:

F(iii)

Comments/ Feedbacks from the Committee of Workshop 1 Komen/ Maklumbalas daripada Ahli Jawantankuasa Bengkel 1

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