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Restaurant Executive System: There Are Five Types of Users For System. 1. Customer Class

The restaurant executive system aims to improve restaurant performance by streamlining tasks and paperwork digitally. This allows tasks to be performed more quickly and efficiently during rush hours. It also minimizes human error and helps balance workloads in the kitchen to reduce congestion. The system is expected to lower expenses through reduced labor and provide insights into performance and sales trends through feedback and billing modules. This could potentially increase revenues for restaurants. The system has five types of users - customers, head chefs, chefs, administrators, and hall managers - each with specific roles in ordering, food preparation, inventory management, and customer service.

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Swapnil Chaudhari
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45 views4 pages

Restaurant Executive System: There Are Five Types of Users For System. 1. Customer Class

The restaurant executive system aims to improve restaurant performance by streamlining tasks and paperwork digitally. This allows tasks to be performed more quickly and efficiently during rush hours. It also minimizes human error and helps balance workloads in the kitchen to reduce congestion. The system is expected to lower expenses through reduced labor and provide insights into performance and sales trends through feedback and billing modules. This could potentially increase revenues for restaurants. The system has five types of users - customers, head chefs, chefs, administrators, and hall managers - each with specific roles in ordering, food preparation, inventory management, and customer service.

Uploaded by

Swapnil Chaudhari
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Restaurant Executive System

The main purpose is to improve the performance of the restaurant by eradicating the daily
paperwork. With this system the tasks would be performed in less amount of time and more
efficiently. An additional benefit of this software is that during the rush hours the load can be
balanced effectively, and restaurants would perform better than usual. In addition to this,
human error that occurs when performing tasks manually is also minimized and presence of
queues in the system to assign tasks to chefs can reduce congestion in the kitchen. The system
would also result in reduction of labor which would result in the reduction of expenses of the
restaurant. Feedback module would help the restaurant check for how well they are
performing, and monthly/yearly figures can be checked by the billing module to see the
trends in sales and profits. These benefits can potentially result in generation of more
revenues for the restaurant.

There are five types of users for system.

1. Customer Class

Customers interact with our system directly in order to place order, modify order, get bill and
give feedback. We do not store any information related to customers in our system. The
process of order taking starts from customers placing order and then the other series of events
begin.

2. Head Chef/Kitchen Manager

Head Chef can mark a dish as prepared when a chef tells him to do so. He can approve the
cancellation of an order whenever a customer edits or removes a dish from his order. He can
also assign a dish to a particular chef based on the specialty of the chef.

3. Chef

Chefs don’t interact with the system. They just have to look at the dishes present in their
queues and prepare the dishes accordingly. Chef’s name, address and specialty etc. are stored
in the database.
4. Admin

Admin’s job is to manage the inventory and other information related to menu and chefs in
the system.

5. Hall Manager

Hall Managers will provide its input when he marks the bill as paid when customers pay for
their order or get the bill printed. Moreover, he gets a notification whenever a particular order
is complete, or some customer asks for help through the system. Hall manager can also see
tables in the hall and their status i.e. empty or filled.

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