DESIGN AND IMPLEMENTATION OF ONLINE FOOD ORDERING SYSTEM

DESIGN AND IMPLEMENTATION OF ONLINE FOOD ORDERING SYSTEM

ABSTRACT

Design And Implementation Of Online Food Ordering System academic project work. The following Design And Implementation Of Online Food Ordering System research material is mainly for undergraduates. This Design And Implementation Of Online Food Ordering System research material may also be useful to Post Graduates. The below Design And Implementation Of Online Food Ordering System research work will serve you as research guideline. It may also serve as source of ideas while developing Design And Implementation Of Online Food Ordering System related topics. You may also refer to, paraphrase or cite this Design And Implementation Of Online Food Ordering System work directly, provided that you include proper references

  • TABLE OF CONTENT
  • CHAPTER ONE
  • Introduction
  • Background of study
  • Statement of problem
  • Scope of study
  • Significance of study
  • Limitations
  • Definition of terms
  • CHAPTER TWO
  • Literature review
  • Introduction
  • Self-service/self-ordering in restaurant
  • E-commerce
  • History of fast food/restaurant
  • CHAPTER THREE
  • Methodology and system analysis
  • Research methodology
  • Methods of data collection
  • Oral interview
  • Study of manuals
  • Evaluation of forms
  • Analysis of existing system
  • The existing system
  • Problems of existing system
  • Objectives of the proposed system
  • Justification for the new system.
  • CHAPTER FOUR
  • System design, implementation and testing
  • Design standard
  • Output specification.
  • Input specification
  • Database specification
  • Choice of programming language
  • System requirement
  • CHAPTER FIVE
  • Summary, conclusion and recommendations
  • Summary
  • Conclusion
  • Recommendations
  • References
  • Appendix 1
  • Appendix 2
  • Appendix 3
  • Appendix 4
  • Appendix 5

CHAPTER ONE/INTRODUCTION


BACKGROUND OF STUDY
The online food ordering system is one of the latest servicers most fast food restaurants in the western world are adopting. With this method, food is ordered online and delivered to the customer. This is made possible through the use of electronic payment system. Customers pay with their credit cards, although credit card customers can be served even before they make payment either through cash or cheque. So, the system designed in this project will enable customers go online and place order for their food.
Due to the great increase in the awareness of internet and the technologies associated with it, several opportunities are coming up on the web. So many businesses and companies now venture into their business with ease because of the internet. One of such business that the internet introduced is an online food ordering system. 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 recently, most of this delivery orders were placed over the phone, but there are many disadvantages to this system.

It is possible for anybody to order any goods via the internet and have the goods delivered at his/her doorsteps. But while trying to discuss the transfer method of the goods and services, attention is focused on the payment mode. In other words, how possible is it to pay for goods and services via the internet? This then leads to the discussion of the economic consequences of digital cash. What are the implementations from the view point of economic? Since the world is fast becoming a global village, the necessary tool for this process is communication of which telecommunication is a key player. A major breakthrough is the wireless

telephone system which comes in either fixed wireless telephone lines or the Global System of Mobile communication (GSM).
What I propose is an online ordering system originally designed for use in college cafeterias, but just as applicable in any food delivery industry. The main advantage of this system is that it greatly simplifies the ordering process for both the customer and the restaurant. The system also greatly lightens the load on the restaurants end, as the entire process of taking orders is automated. Once an order is placed on the webpage that will be designed, it is placed into the database and then retrieved, in pretty much real-time, by a desktop application on the restaurants end. 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 the restaurant employees to quickly go through the orders as they are placed and produce the necessary items with minimal delay and confusion. The greatest advantage of this system is its FLEXIBILITY.


1.2 STATEMENT OF PROBLEM


As industries are fast expanding, people are seeking for more ways to purchase products with much ease and still maintain cost effectiveness. The vendors need to purchase the products in order to sell to end users. The manual method of going to their local food sales outlets to purchase food is becoming obsolete and more tasking. Food can be ordered through the internet and payment made without going to the restaurant or the food vendor. So there is need for a wide range of publicity and enabling direct order, processing and delivering of food through online system. For this system, there will be a system administrator who will have the rights to enter the menu with current prevailing prices.

1.3 OBJECTIVES OF STUDY


This study lays out a framework for a new system to be developed and brought to the market for maximum use and to create an avenue through the web where users can log on to our server and make a selection of whatever goods or food they like and subsequently pay via the internet. The following are the objectives this would bring:

  1. The home page of this web interfile provides an avenue where customers will be able to gather more and reliable information about what the fast food industry really does. 2. The products and services offered would provide the customers with all the different categories of available products that they can choose and select from. 3. This will provide a user friendly environment between the customer and employee thus increasing the efficiency of the food ordering system. 4. There will also be an online purchase form with which valued customers will be using to get in touch with any of their request whenever the need arises. 5. It will also help for easy retrieval of orders made by the customers.

1.4 SCOPE OF STUDY


In this project, a fast food company is designed and KRISPY FAST FOOD, AWKA is taken as a case study to enable customers order for food and get it delivered accordingly and also to reduce the long queues of customers at the counter ordering for food and to reduce the work lord on the employees.
The following things are among other things that are discussed and what the software would handle:

  • About the fast food company
  • The fast food and the services offered there
  • Online purchase
  • Type of food provided.

1.5 SIGNIFICANCE OF STUDY


In view of the rapid development of computer technology in almost all the fields of operation and its use in relation to information management, it has become important to look into the development of online ordering system for firms to meet up with demands of the customers. Therefore, the food ordering and delivery system will help customers and management to:

  1. Advertise available foods in their company
  2. Reduce the workload in the present system
  3. Reduce time wasted in data processing
  4. Create a platform for online purchase and delivery of fast foo
  5. Keep accurate record on purchased order and delivery.

1.6 LIMITATIONS


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

1.7 DEFINITION OF TERMS

  • FOOD: Any nutritious substance that people or animals eat or drink, or that plant absorbs, in order to maintain life and growth.
  • MENU: A list of dishes available in a restaurant or the food available or to be served in a restaurant or at a meal for example “a dinner-party menu”, “politics and sport are on the menu tonight”.
  • ONLINE FOOD ORDERING: Online food ordering services are websites that
  • feature interactive menus allowing customers to place orders with local restaurants and food cooperatives.
  • CREDIT CARD: A credit card is a payment card issued to users as a system of payment. It allows the cardholder to pay for goods and services based on the holder’s promise to pay for them.
  • ORDERING SYSTEM: This is referred to as a set of detailed methods that is being used in handling the ordering process.
  • RESTAURANT: (eating place) is a place where meals and drinks are sold and served to customers.
  • CUSTOMER: Sometimes known as a client, buyer, or purchaser) is the recipient of goods, services, products or idea obtained from a seller, vendor, or supplier for a monetary or other valuable consideration.
  • TECHNOLOGY: It is the study of techniques or process of mobilizing resources (such as information) for accomplishing objectives that benefit man and his environment.
  • HAMBURGERS: A hamburger is a sandwich consisting of a cooked patty of ground meat usually placed inside a sliced hamburger bun.
  • SHAWARMA: Shawarma is a Levantine Arab meat preparation, where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, and may be grilled for as long as a day.
  • BEEF: Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Beef muscle meat can be cut into steak, roasts or short ribs.
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Related Post

Design and Implementation of a Poultry Keeping Information System

CHAPTER ONE/INTRODUCTION

1.0 Introduction

A poultry keeping information system is a database software system that can be used to record needed or relevant information pertaining a poultry farm. The system is needed because of the importance associated with adequately monitoring the activities in a poultry farm.

Poultry production is a very important source of livelihoods for most rural communities because it provides ready cash for emergency needs, supplies the fast-growing human population with high quality protein, contributes significantly to food security, poverty alleviation and ecologically sound management of natural resources. Since there is a continuing rise in the cost of production of cattle, sheep and goat meat, consumer preferences have shifted now for poultry meat (white meat) given the ecological, economic, social and health advantages it has over the other types of meat (red meat). The poultry is the most commercialized (capitalized) of all the Nigerian livestock agriculture. The types of poultry that are commonly reared in Nigeria are chickens, ducks, guinea fowls, turkeys, pigeons and more recently ostriches. Those that are of commercial or economic importance are chicken, guinea fowls and turkeys, amongst which the chickens predominate. Poultry production in the past was not counted as an important occupation. Poultry management system in Nigeria is of three types which are intensive, extensive and semi-intensive, they are differentiated on the basis of their flock size and input and output relationship. Flock size in intensive production are in thousands, whereas semi-intensive production system flock size range from 50-200 birds and keeping of big flock size in as a result of research development in artificial incubation, nutritional requirement and disease control. Poultry birds mature earlier than most breeds of livestock, they bring economic return within relatively short periods of about 10-12 weeks, poultry eggs and meat play a very important role in bridging the protein gap in Nigeria and they are generally accepted (Adedeji, Amao, Alabi, & Opebiyi, 2014)

A detailed set of records is essential to making sound farm management decisions. This publication discusses the importance of farm records, explains the basics of bookkeeping, and outlines other major record keeping components and concepts including asset inventory, depreciation, profit and loss, enterprise accounting, and cash flow. Computer based record systems are widely available and should be considered when setting up a record system. Software capability to support farm records has grown dramatically in recent years. Different software packages differ in complexity and price. However, the output“balance sheets, cash flow, income statements and enterprise accounts“provide the information necessary for farm business planning and management. Computers can be used to generate these documents Carkner (2000).

1.1 Theoretical Background

The need for, use and benefits of information for farm decision making has engaged the attention of farmers, researchers and policymakers over the years. Information is data that has been transformed into a form that is meaningful and useful for decision-making with data distinguished as raw facts, figures, objects et cetera. The ‘system’ about information relates to the connection or integration of components of collection, processing, storage, and distribution of information to support decision-making (Laudon & Laudon 2002). By extension of this non-farm definition, farm information systems (FIS), then, can be appreciated as a tool to assist farms in forward planning, risk management, and by the use of information (Doye, et al., 2000). Poultry production enterprises require good information systems to ensure success.

1.2 Statement of Problem

Many poultry farmers still make use of the manual approach of keeping farm records. The consequence of this approach are it is time consuming, needed information may easily be misplaced, un-organized and inefficient. Also, needed reports concerning different aspects of the farm cannot be easily retrieved when needed. This situation makes it to monitor the state of the birds in the poultry, income and expenses and other relevant information. To overcome these problems there is need for an information system for proper management of the poultry farm.

1.3 Aim and Objectives of the Study

The aim of the study is to develop poultry keeping information system.

The following are the objectives of the study:

  • To automate the manual means of recording poultry farm records
  • To develop a database application that can be used to maintain and provide information about the livestock and financial information aspect of the poultry farm
  • To provide a system that can facilitate the update of poultry farm records
  • To develop a system that will aid the presentation of reports pertaining the poultry farm

1.4 Scope of the Study

This research work covers Design and Implementation of a poultry keeping information system. It is restricted to recording information concerning the birds reared and the financial aspect of income and expenses of the poultry farm.

1.5 Significance of the Study

The significance of the study is that it will provide useful information and means to enable the management of the poultry farm automate their record keeping process for better updating and presentation of reports. It will also serve as a useful reference material to other researchers that need related information.

1.6 Organization of the Research

This research work is organized into five chapters. Chapter one is concerned with the introduction of the research study and it presents the preliminaries, theoretical background, statement of the problem, aim and objectives of the study, significance of the study, scope of the study, organization of the research and definition of terms.

Chapter two focuses on the literature review, the contributions of other scholars on the subject matter is discussed.

Chapter three is concerned with the system analysis and design. It analyzes the present system to identify the problems and provides information on the advantages and disadvantages of the proposed system. The system design is also presented in this chapter.

Chapter four presents the system implementation and documentation. The choice of programming language, analysis of modules, choice of programming language and system requirements for implementation.

Chapter five focuses on the summary, conclusion and recommendations are provided in this chapter based on the study carried out.

1.7 Definition of Terms

Automation: This is the use of technology or computers to control and process data reducing the need for human intervention.

Database: This refers to a large store of related data on a computer that a user can access and modify

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DESIGN AND IMPLEMENTATION OF PLAGIARISM DETECTION SYSTEM

INTRODUCTION

Plagiarism is the act of passing off someone else’s work as one’s own. The deceit is linked to forgery and piracy, both of which are violations of copyright laws in general.’ Plagiarism is defined as the unacknowledged use of another author’s work. According to The Concise Oxford Dictionary, the Latin root of the word plagiarius means “kidnapper” (Atkinson & Yeoh, 2008, p. 1). The fact that this phrase is used instead of a more popular term like “theft” implies that the concept is primarily concerned with the appropriation of a person rather than a thing. This complex distinction remains true for plagiarism, a phrase that often involves the theft of ideas and thought.

Plagiarism encompasses a wide range of behaviors (Park, 2004, p. 293), each with its own set of causes and effects. “Copying the work of another” is the most basic kind of plagiarism, which is commonly presented early in a student’s academic career. Peers teach the interested primary school student how to copy coursework, peep at other people’s tests, and recycle book reports from older siblings.

 

As students get older, the concept of plagiarism is altered to include the concept of citation; that is, it is OK to draw intellectual work from others in your own work as long as you differentiate between your own ideas and those of others and offer clear credit of sources. This acknowledges one of the basic tenets of academic research: that an individual’s contribution to the corpus of knowledge is inextricably linked to previous contributions. A fresh idea is founded on previous ideas that have been shown and disputed by others. It is critical to mention other people’s work in order to ensure that new ideas are established on solid foundations.Download Full Material-N5000

A CUCKOO SEARCH BASED CO-ORDINATION

A CUCKOO SEARCH BASED CO-ORDINATION OF DISTRIBUTED GENERATION UNITS AND SHUNT CAPACITOR BANK IN RADIAL DISTRIBUTION NETWORKS

ABSTRACT

 

This research work presents the Application of Cuckoo Search Algorithm for the simultaneous placement of distributed generation units and shunt capacitor banks in radial distribution networks. The approaches used in most literatures for determining the optimal allocation of DG units and Capacitor banks did not consider the simultaneous placement of multiple combinations of DG units and capacitor banks in order to obtain the best combination of optimal sizes and installed an appropriate location for optimal network performance. The Cuckoo Search Algorithm was applied to determine the optimal location and sizes of Micro-DG units and Shunt Capacitor Banks with an objective of minimizing the total active and reactive power loss and maximizing voltage profile improvement and voltage stability of distribution networks. The DGs units and Capacitor banks where separately and simultaneously applied on standard IEEE 33 and 69 test bus systems and on 50 bus Canteen Feeder in Zaria distribution network. The result obtained from the simultaneous allocation was validated by comparing with that obtained from the separate allocation of Distributed Generators and Capacitor Banks. For the 33 bus test system, the Cuckoo search algorithm found the optimal sizes and locations of the best simultaneous combination of the DG units and capacitor bank allocated to be 515.69 kW at bus 25, 214.01 kW at bus 32 and 572.27 kVAr at bus 30 with 63.29% and 59.38% reduction in active and reactive power loss, 6.32% Improvement in average voltage profile and 7.89% in overall VSI, as compared to 31.65% and 31.25% active and reactive power loss reduction, 5.11% improvement in average voltage profile and 6.13% in overall VSI for separate DG placements, and 53.16% and 53.13% power loss reductions, 3,95% improvement in average voltage profile and 3.85% improvement in overall VSI for separate capacitor bank placement when compared to the base case result. For the standard IEEE 69 test bus system the optimal sizes and locations of the best combinations of DG units and CBs that were simultaneously allocated were found to be 239.83 kW at bus 53, 885.58 kW at bus 50 and 1408.79 kVAr at bus 50 with 74.29% and 79.17% reduction in active and reactive power loss, 2.34% Improvement in average voltage profile and 3.79% in overall VSI as compared to 51.43% and 54.17% active and reactive power loss reduction, 2.02% improvement in average voltage profile and 2.69% in overall VSI for the separate DG placements and 28.57% and 31.25% active and reactive power loss reductions, 1.65% improvement in average voltage profile for separate capacitor banks placement when compared to base case results. Finally for the 50– bus Canteen Feeder in Zaria distribution network, the optimal sizes and locations of the best combinations of DG units and capacitor banks simultaneously allocated was 247.19 kW at bus 23, 137.82 kVAr at bus 25 and 131.78 kW at bus 25 with 17.77% and 17.76% reduction in active and reactive power loss, 0.47% improvement in average voltage profile and 0.32% improvement in overall VSI as compared to 15.70% and 15.79% active and reactive power loss reductions,0.45% improvement in average voltage profile and 0.30% improvement in overall VSI for the separate DG placements, 9.92% and 9.87% active and reactive power loss reductions, 0.38% improvement in average voltage profile and 0.28% improvement in overall VSI for separate capacitor banks placements when compared to the base case results. From results comparison, it is evident that the simultaneous placement of DGs and Capacitor banks using the cuckoo search algorithm gave a better performance to the separate placement of the DG units and capacitor banks.

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