Catering Management System

Group No. 7 Krishnaraj Bhat Shreyas Iyengar Rahul Jha Preetish Panda Aniket Sharma Vinit Suri

Submitted to Dr. D.G.Jha

Problem Definition
Company undertakes catering orders for banquets & parties Current costing method is flawed as the cost of each dish is calculated by the accountant and the chefs by looking at past three months performance of that dish. Cost of raw materials as a % of sales is to be reduced Automated system necessary to manage receipts and extrapolate the cost of dish by incorporating change in the cost of raw materials for a future date

Proposed Solution - Outline

The proposed system design consists of a form in the front end in which the caterer selects the dish with its core ingredient. He also has the provision of entering the time and date for the order placed by the customer. The backend consists of a logical framework which identifies the determining cost factor for a particular raw material pertaining to the order date. The final cost is extrapolated by adopting an optimistic/pessimistic approach The markup is added to the cost to determine the final price of the dish

Proposed Solution Cost determination

Festivals

Inflation

Factors affecting cost of raw materials

Seasonal Demand

Wedding

Process diagram

Receipt Format