PROECT PROPOSAL

COURSE CODE: COMP 411

ONLINE ORDERING SYSTEM

WITH RECOMMENDATION
SYSTEM
BSc.CSIT (7th Semester)

SUBMITTED BY: SUBMITTED TO:

ROJINA MAHARJAN RAMESH SAUD
SURESH BK
SUGAM TIMALSINA HOD
Contents
1 Introduction 4

2 Problem Statements 6

3 Objective of Study 7
3.1 General objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
3.2 Specific objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
3.3 Justification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

4 Project Scope 8
4.1 Limitation of The System . . . . . . . . . . . . . . . . . . . . . . . . . 8

5 Methodology 9
5.1 Study of Existing System/ Literature Review . . . . . . . . . . . . . . 9
5.2 Requirement Identification . . . . . . . . . . . . . . . . . . . . . . . . . 9
5.2.1 User Requirements . . . . . . . . . . . . . . . . . . . . . . . . . 9
5.2.2 System Requirements . . . . . . . . . . . . . . . . . . . . . . . . 11
5.3 Feasibility Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
5.3.1 Technical Feasibility . . . . . . . . . . . . . . . . . . . . . . . . 12
5.3.2 Economic Feasibility . . . . . . . . . . . . . . . . . . . . . . . . 13
5.3.3 Operational Feasibility . . . . . . . . . . . . . . . . . . . . . . . 13
5.3.4 Schedule Feasibility . . . . . . . . . . . . . . . . . . . . . . . . . 14

6 ANALYSIS AND DESIGN 15

6.1 Context Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
6.2 Data Flow Diagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
6.2.1 Administrator module . . . . . . . . . . . . . . . . . . . . . . . 16
6.2.2 Customer Module . . . . . . . . . . . . . . . . . . . . . . . . . . 17
6.2.3 Manager Module . . . . . . . . . . . . . . . . . . . . . . . . . . 18
6.2.4 Meal Deliver Module . . . . . . . . . . . . . . . . . . . . . . . . 19
6.3 Process model . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

7 Proposed Algorithm Description 21

8 Tools 22
8.1 Implementation Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
8.2 Analysis and Design Tools . . . . . . . . . . . . . . . . . . . . . . . . . 22

9 CONCLUSION 23

10 References 24

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ABSTRACT
A fast food restaurant also known as quick service restaurant (QSR) within the food
service industry is a specific type of restaurant characterized both by its fast food
cuisine and by minimal table service. Food served in fast food restaurants is offered
from a limited menu, cooked in bulk in advance and kept hot, is finished and packaged
for order and is usually available ready for pickup or to be delivered though seating
may also be provided. The customers presently spend an average of 60 minutes per
day going to the restaurant, selecting their meals and paying. Some restaurants have
the provision of customers making a call to the restaurant in advance to order a meal
to be ready for them for pick or to be delivered to them. Some of the customers don’t
always get the selection they want because the restaurants run out of certain items or
because there is no provision of ordering custom meals.

This project is aimed at developing a complete online ordering system for use in the
food service industry which will allow the restaurants to quickly and easily manage an
online menu which customer can browse and use to place orders with just a few clicks.
The customers will have to choose whether they want the food to be delivered to them
or it will be packaged for pick up and the payment method will be upon delivery or
pick up. There will be a system administrator who will have the right to add and
manage user accounts, a manager who will be managing product and orders and last
but not least a meal deliverer who will be dealing specifically with pending deliveries.
The customer will be in a position to view the products, register and place an order.
There will be a confirmation receipt for each and every order made by the customer
which can be printed.

The development of this system will be based on SDLC with Flutter and Dart as the
programming languages while MySQL server as the database of the system. HTML
language is advantageous due to its easy to use and learn validation properties while
MySQL has better advanced features and properties, has good security, is open source
and has cross platform operability. The advantages of using Flutter programming
language in developing this system include:

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 ˆ It is a stable open source language developed and maintained by a large group
of Flutter developers which help in creating a support community and abundant
extension library.

ˆ It’s easy and quick to learn and use

ˆ Can be run on many platforms thus easy for users to find hosting service

ˆ It has built-in database connection modules which makes it easy to connect to

the database.

On the other hand, the disadvantage of Flutter programming language is security

since it is open sourced, so all people can see the source code and if there are bugs in
the source code, it can be used by people to explore the weakness of Flutter.

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1 Introduction
Computers have become part of the life for accessing almost any kind of information.
Life in the 21st century is full of technological advancement and in this technological
age it is very difficult for any organization to survive without utilizing technology.
The World Wide Web contributes greatly to the creation of an ever-increasing global
information database. It could also be used as a mechanism to share information within
an enterprise.

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 very recently, all of these delivery orders were placed over the phone,
but there are many disadvantages to this system, including the inconvenience of the
customer needing to have a physical copy of the menu, lack of a visual confirmation
that the order was placed correctly, and the necessity for the restaurant to have an
employee answering the phone and taking orders.

What I propose is an online ordering system, which is a technique of ordering foods

online applicable in any food delivery industry. The main advantage of my system is
that it greatly simplifies the ordering process for both the customer and the restaurant.
When the customer visits the ordering webpage, they are presented with an interactive
and up-to-date menu, complete with all available options and dynamically adjusting
prices based on the selected options. After making a selection, the item is then added
to their order, which the customer can review the details of at any time before checking
out. This provides instant visual confirmation of what was selected and ensures that
items in the order are, in fact, what was intended.

This system also greatly lightens the load on the restaurant’s end, as the entire
process of taking orders is automated. Once an order is placed on the webpage, it is
entered into the database and then retrieved, in pretty much real-time, by a desktop
application on the restaurant’s 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 restaurant employees to quickly go through the

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orders as they are placed and produce the necessary items with minimal delay and
confusion.

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2 Problem Statements
The challenges encountered by the existing system serve as a major drawback to
the realization of efficiency and customer satisfaction. The experience of ordering in
most fast food restaurants is not pleasant for the customers. Customers will have to
make long queues before placing their orders especially during peak hours and then the
ordering staff will record customer orders. Having placed their order, the customer must
then wait near the counter until their order is ready for collection. The other problem in
the food service industry is that restaurants are not realizing the efficiencies that would
result from better application of technology in their daily operations. Fast food business
in a very competitive business and one way to stand out from competitors is through
improving the business process where business process automation can assist business
improvement. The other problem with the current system is that the customers are
not able to see the ingredients of the meals before they place their order and also they
only have to pay for an order online.

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3 Objective of Study

3.1 General objectives

ˆ To increase efficiency and improve services provided to the customers through

better application of technology in daily operations.

ˆ To be able to stand out from competitors in the food service industry.

3.2 Specific objectives

ˆ To enable customers to order custom meals that aren’t in the menu.

ˆ To enable customers to have a visual confirmation that the order was placed
correctly

ˆ To enable customers to know food ingredients before ordering

ˆ To reduce restaurant’s food wastage

ˆ To ensure correct placement of orders through visual confirmation

ˆ Improve efficiency of restaurant’s staff

ˆ Eliminate paper work and increase level of accuracy

ˆ Increase speed of service, sales volume and customer satisfactio

3.3 Justification

ˆ To be able to stand out from competitors by automating daily operations which

will give food service providers the opportunit.

ˆ To reduce restaurants food wastage and increasing efficiency of the restaurants

staff by enabling the restaurants staff to know what food items the customers
want in advance.

ˆ To reduce time wasting by eliminating long queues.

ˆ Project scope To increase efficiency by shortening the purchasing time and elim-
inating paper work like receipts through online transaction.

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4 Project Scope
Online ordering system will be a web based application whose main language of
programming will be PHP. Its main aim is to simplify and improve the efficiency of
the ordering process for both customer and restaurant, minimize manual data entry
and ensure data accuracy and security during order placement process. Customers will
also be able to view product menus and there ingredients and be able to have a visual
confirmation that the order was place correctly.

4.1 Limitation of The System

ˆ Requires internet connection and also the user must be computer literate.

ˆ The set back of the system is that the customers targeted are adults with access to
computer systems while the minors might have to go physically to the restaurant
to purchase the food that they want or order food the food with the help of an
adult.

ˆ The other limitation is that the system will only be convenient to people with a
small geographical region, basically just around the restaurant i.e. can only help
a small area.

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5 Methodology

5.1 Study of Existing System/ Literature Review

ˆ Inconvenience of customer needing to have a physical copy of the menu.

ˆ Time consuming .

ˆ Lack of visual confirmation that the order was placed correctly.

ˆ Necessity for restaurant to have an employee answering the phone and taking
orders.

ˆ Difficulty in tracking customers past history.

ˆ Manual work and consumes large volumes of data.

ˆ Lack of data security.

5.2 Requirement Identification

5.2.1 User Requirements

The system will be designed to be user friendly. The user friendly and interactive
interfaces design helps to achieve this by enabling customers to easily browse through
the menus place orders with just a few clicks and also allows restaurant employees to
quickly go through the orders as they are placed and produce the necessary items with
minimal delay and confusion. The system will be simple to use.

Functional requirements:

Functional requirements define the capabilities and functions that a system must
be able to perform successfully. The functional requirements of this online ordering
system include:

ˆ The system shall enable the customer to view the products menu, create an
account, login to the system and place an order.

ˆ The customer shall specify whether the order is to be picked up or delivered.

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 ˆ The system shall display the food items ordered, the individual food item prices
and the payment amount calculated.

ˆ The system shall prompt customer to confirm the meal order.

ˆ The system shall provide visual confirmation of the order placement

ˆ The system shall enable the manager to view, create, edit and delete food category
and descriptions

ˆ The system shall allow confirmation of pending orders.

ˆ The system shall allow generation of sales report for the orders made.

ˆ The system shall allow the manager to update additional information (descrip-
tion, photo, ingredients etc.) for a given food item.

ˆ The system shall allow the manager to update price for a given food item.

Non-Functional Requirements:

A non-functional requirement is a requirement that specifies criteria that can be

used to judge the operation of a system, rather than specific behaviors. Some of the
non-functional requirements include:

ˆ The should be sufficient network bandwidth

ˆ Backup- provision for data backup

ˆ Maintainability- easy to maintain

ˆ Performance/ response time- fast response

ˆ Usability by target user community- easy to use

ˆ Expandability- needs to be future proof or upgradable

ˆ Safety- should be safe to use

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5.2.2 System Requirements

These consist of the hardware and software components of a computer system that
are required to use the system efficiently.

Software Requirements:

ˆ Operating System : Windows /Linux /Andriod /Iphone

ˆ Web browser: any web browsers

Hardware Requirements

ˆ Processor: Intel i3 or above

ˆ Processor Speed:1.0GHZ or above

ˆ RAM: 4 GB RAM or above

Budget

ITEM DESCRIPTION AMOUNT (KSH)

XAMPP SOFTWARE Free
LAPTOP/ DESKTOP Rs. 95000
DATA COLLECTION Rs. 1000
FLASH DISK rs. 1500
STATIONERY AND PRINTING Rs. 1500
HOSTING CHARGES Rs. 100000 per year
MISCELLANEOUS COST Rs. 10000
Total Rs. 209000

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5.3 Feasibility Study

This is an evaluation and analysis of the potential of the proposed project which
is based on extensive investigation and research to support the process of decision
making. It assesses the operational, technical and economic merits of the proposed
project. The feasibility study is intended to be a preliminary review of the facts to
see if it is worthy of proceeding to the analysis phase. From the systems analyst
perspective, the feasibility analysis is the primary tool for recommending whether to
proceed to the next phase or to discontinue the project.Their we study the different
feasibility of the system.

5.3.1 Technical Feasibility

This assessment is focused on gaining an understanding of the present technical

resources of the organization and their applicability to the expected needs of the pro-
posed system. It is an evaluation of the hardware and software and how it meets the
needs of the proposed system. The systems project is considered technically feasible if
the internal technical capability is sufficient to support the project requirements. The
essential questions that help in testing the technical feasibility of a system include the
following:

ˆ Is the project feasible within the limits of current technology?

ˆ Does the technology exist at all?

ˆ Is it available within given resource constraints?

ˆ Is it a practical proposition?

ˆ Is there enough manpower- programmers, testers and debuggers?

ˆ Do the required software and hardware exist?

ˆ Are the current technical resources sufficient for the new system?

ˆ Can they be upgraded to provide the level of technology necessary for the new
system?

ˆ Do we possess the necessary technical expertise, and is the schedule reasonable?

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 ˆ Can the technology be easily applied to current problems?

ˆ Does the technology have the capacity to handle the solution?

ˆ Do we currently possess the necessary technology?

5.3.2 Economic Feasibility

ˆ Is the system cost effective?

ˆ Do benefits outweigh costs?

ˆ The cost of doing full system study

ˆ The cost of business employee time

ˆ Estimated cost of hardware

ˆ Estimated cost of software/software development

ˆ Is the project possible, given the resource constraints?

ˆ What are the savings that will result from the system?

ˆ Cost of employees’ time for study

ˆ Cost of packaged software/software development

ˆ Selection among alternative financing arrangements (rent/lease/purchase)

5.3.3 Operational Feasibility

Operational feasibility is the measure of how well the project will support the cus-
tomer and the service provider during the operational phase. It is dependent on human
resources available for the project and involves projecting whether the system will be
used if it is developed and implemented. The essential questions that help in testing
the technical feasibility of a system include the following:

ˆ Is the project feasible to operate or not?

ˆ Does current mode of operation provide adequate throughput and response time?

ˆ Could there be a reduction in cost and or an increase in benefits?

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 ˆ Does current mode of operation offer effective controls to protect against fraud
and to guarantee accuracy and security of data and information?

ˆ Does current mode of operation make maximum use of available resources, in-
cluding people, time, and flow of forms?

ˆ Are the current work practices and procedures adequate to support the new
system?

ˆ If the system is developed, will it be used?

ˆ Does it agree with the government regulations

ˆ Will the proposed system really benefit the organization?

ˆ Will the system affect the customers in considerable way?

ˆ How do the end-users feel about their role in the new system?

ˆ How will the working environment of the end-user change?

5.3.4 Schedule Feasibility

It is the measure of how reasonable the project time table is or the deadline is
reasonable or not. During the lack of time or the time become mandatory, we must
finish the project within a given time period. It mainly addresses:

ˆ Can the project really be completed in the given period of time.

ˆ What are the real constraints on project deadlines?

ˆ What are the consequences of delay?

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6 ANALYSIS AND DESIGN
Development of computerized systems requires analysis of the process to be digitized
in order to enable a correct system, a system that functions as required and to assist
the potential users of the system understand the general functionality of the system.
The analysis specifies the system’s objectives and constraints to which designers have
to comply. The purpose of doing analysis is to transform the system’s major inputs
into structured specification.

6.1 Context Diagram

This is a brief structure which depicts the environment in which a software system
exists and helps in communicating about what lies outside the system boundary.

Figure 1: Context Diagram

6.2 Data Flow Diagram

It is a two-dimensional diagram that explains how data is processed and transferred

in a system. The graphical depiction identifies each source of data and how it interacts
with other data sources to reach a common output.

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6.2.1 Administrator module

Functionalities provided:

ˆ Create usernames and passwords

ˆ View/ edit / delete user accounts

Figure 2: Administator Diagram

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6.2.2 Customer Module

Functionalities provided:

ˆ View product’s list

ˆ Register

ˆ Place orders

Figure 3: Customer Module

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6.2.3 Manager Module

Functionalities provided:

ˆ Create product categories and functionalities

ˆ Edit / delete product categories and descriptions

ˆ View and manage orders and sales report

Figure 4: Customer Module

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6.2.4 Meal Deliver Module

Functionalities provided:

ˆ View pending orders and delivery details

ˆ Confirm order deliveries

Figure 5: Customer Module

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6.3 Process model

For my project I plan to use waterfall as a process model. The waterfall model is
a sequential design process, often used in software development processes, in which
progress is seen as flowing steadily downwards (like a waterfall) through the phases of
Conception, Initiation, Analysis, Design, Construction, Testing and Maintenance.

Figure 6: Process Module

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7 Proposed Algorithm Description
Among the three types of recommendation system , We are going to use content
based recommendation for personalized recommendation, which stores the food item
information and the similarity of food profiled and user profile is identified and it
recommends the most appropriate foods according to the preference of the user. We are
going to use Cosine similarity algorithm for recommending the products. It calculates
the cosine angle between the profile vector and item vector. Profile vector is the vector
representation of information related to each user, past behavior of the user, the items
they like or dislike and the ratings given by them. Item vector is the vector form of all
the information related to food. So cosine similarity is the angle between the profile
vector and item vector.
CosΘ = (A.B) /(|A|.|B|) Similarity between them is cosine value, whose value
ranges from -1 to 1.

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8 Tools

8.1 Implementation Tools

Implementation tools is the carrying out, execution, or practice of a plan, a method,

or any design, idea, model, specification, standard or policy for doing something. As
such, implementation is the action that must follow any preliminary thinking in order
for something to actually happen. We used different tools for developing the different
parts of the project

Front end

ˆ Text Editor : Sublime text

ˆ Language : HTML,CSS, JS And Python Django

Back end

ˆ Python

ˆ MySQL

8.2 Analysis and Design Tools

System analysis can be complex and confusing work. The analyst should be able
to deal with the large amount of the details and often conflicting information. The
analyst needs a way to organize the information ,determine where there are gaps in
understanding and identify areas of conflicting .Modeling techniques provides solution
for the system analyst.

The modeling techniques used in development are:

ˆ Content Diagram

ˆ Data Floe Diagram(DFD)

ˆ E-R diagram

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9 CONCLUSION
Therefore, conclusion of the proposed system is based on user’s need and is user
centered. The system is developed in considering all issues related to all user which are
included in this system. Wide range of people can use this if they know how to operate
android smart phone. Various issues related to Mess/ Tiffin Service will be solved
by providing them a full field system. Thus, implementation of Online Food Ordering
system is done to help and solve one of the important problems of people. Based on the
result of this research, it can be concluded: It helps customer in making order easily; It
gives information needed in making order to customer. The Food website application
made for restaurant and mess can help restaurant and mess in receiving orders and
modifying its data and it is also made for admin so that it helps admin in controlling all
the Food system. With online food ordering system, a restaurant and mess menu online
can be set up and the customers can easily place order. Also with a food menu online,
tracking the orders is done easily, it maintain customer’s database and improve the food
delivery service. The restaurants and mess can even customize online restaurant menu
and upload images easily. Having a restaurant menu on internet, potential customers
can easily access it and place order at their convenience. Thus, an automated food
ordering system is presented with features of feedback and wireless communication.
The proposed system would attract customers and adds to the efficiency of maintaining
the restaurant and mess ordering and billing sections. Scope of the proposed system is
justifiable because in large amount peoples are shifting to different cities so wide range
of people can make a use of proposed system.

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10 References
1. http://en.wikipedia.org/wiki/Feasibility study

2. http://people.uncw.edu/

3. https://www.academia.edu/

4. https://www.guru99.com/

5. https://www.ijcaonline.org/

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