FAST FOOD BILLING SYSTEM

Guided by :- Mr.Bhaskar
Prepared By: Sejal, Shimona Wadhwa
Enrollment numbers- 11314803120, 11614803120
Branch- Department of Information Technology
Batch-I6
 Fast Food Billing System

Problem Statement:

The currently used system contains the following problems which are listed below:
• Inability of modification of data
• Manual operator control
• Lots of paperwork
• Difficult to record information systematically
• Difficult to retrieve information in time
• Wastage of paper

Based on the given problems, management of the information and billing process can
be more efficient with the help of FFBS.

Fast Food Billing System is a computer based billing system with user friendly
interface which automatically manages the billing process of the customer very easily
taking only a short period of time. The system can large amount of data and also
generates bill for the customer. Billing history, reservation information and staff
information can also be obtained with the use of FFBS. It is an automated desktop
based software which has a simple design and very easy to use also. This project’s
main focus is on proper management of information regarding the staffs, billing and
reservation records. It is also specialized in automatically processing the customer
bills and discounts. The proposed system either does not require paper work or very
few paper works are required. All the data is fetched into the computer immediately
and various bills can be generated through computers. Since all the data is kept in a
database, no data of the organization can be destroyed. Moreover works become very
easy because there is no need to keep data on papers.

This case study looks at the problem of setting up a fast food restaurant. The basic
problem in the food service industry is that restaurants are not realizing efficiencies
that would result from better applications of technology in their daily operations.
Every fast food has counter where you can place your order and then make the
payment. So every fast food needs an employee for taking the order and processing
the payment. Labor rates are increasing every now and then and it is difficult to find
employees in the middle of the highway, hence to solve this problem we plan to
design a "Self Served Fast Food System."

This self-service fast food restaurant will be equipped with a user-friendly touch
screen, a credit/debit card reader, and software for completing the process at the
backend. For this system there will be a system administrator who will have the
rights to enter the menu with their current prevailing prices. He/she can enter anytime
in the system by a secured system password to change the menu contents by adding
or deleting an item or changing its price.

Now when the customer enters the restaurant, he will place his order with the help of
the touch screen using the intuitive graphical user interface, right from the selection
of language till the payment confirmation. He will select from the food options
according to his choice and the system will display the payment amount he has to
make once he has finished with his order. He will have the option of paying the bill
by cash, debit card or a credit card. The user will slide his card and the system will
check for the validity of the card and the payment will be made. A receipt will be
printed containing the order number and the order will be sent in the kitchen for
processing.

The billing process is done manually by manpower. It results in delayed time for the
consumer and to the organization while the bill is being processed. So, there is a
room for improvement here. A certain computer based billing system could aid the
organization to utilize its resources better. Computerized Billing System provide
capabilities for entering client, employee and payment information, building a record
and managing other related data needs in the organization.

Scopes and Limitations

The software has a lot of features and advantages over the paper based billing system.
It has the following scopes:
• This project will help the employee in fast billing.
• The project will enable to see free reservation available.
• Quality and faster service can be given to the customers.
• Easy to maintain in future prospect.

This project enable employees to maintain a great database of information regarding

the billing and reservation.

The limitations of this system are as follows:

• It is a desktop based software.
• A wider reach of customers cannot be obtained.
• Insufficient time for development.
• Need further more improvements for high class restaurants.
• Employees/staffs should be trained at first to use this system.

1. Introduction

1.1 Purpose

1.This will minimize the number of employees at the back of the counter.
 2. The system will help to reduce the cost of labor.

3.The system will be less probable to make mistake, since its a machine.

4.This will avoid long queues at the counter due to the speed of execution and
number of optimum screens to accommodate the maximum throughput.

5.The system will be available 24 hours for 365 days, because the machine is not
going to take any sick or vacation leave.

1.2 Intended audience and reading suggestion

2. Customer. This actor is the principle customer who will order food and make
the payment.
3. Store Manager. This actor will hold the rights to change the menu and enter
the system to make any changes.
4. Internal Order System. This actor will read the order given by the customer
and pass it to the food preparation person.
5. Bank System. This actor serve as a backbone for doing the credit / debit card
transaction.
6. Cash Collector. This actor will accept the cash from the customer and gives
back the change.
7. Food Preparation Person. This person receives the order placed by the
customer through internal order system.

1.3 Product Scope

The fast-food industry began to grow across the globe, and today here we
are in a world full of fast-food chains.

Currently, the fast-food industry is worth $862.05 billion, and it is predicted to

continue to grow at a rate of 6.05% in the next six years.

There are countless fast-food chains present across the globe in the fast-food
industry. Two of the most renowned fast food
chains, McDonald’s and Subway alone, have around 80,000 restaurants
worldwide.

This study lays out a framework for a new system to be developed and
brought to the market for maximum use.

1.4 References
The document is in reference with:
1.4.1 fast food billing system and accounting software VAT.
Fast Food Retail Software (VAT) is a fully equipped and ideal for the Fast
Food Shop Retail and distribution businesses. It enables the Shop
owner/user to easily setup the item classification, product categories, (size,
style, price and colour), etc. This Fast-Food Canteens Management Software
tracks and keep the records and controls the flow of outwards and inwards of
the Fast-Food Items Store. The Trading Fast Food Shop Software is easy to
use and user friendly and multi-user. It shows the stock of the Fast-Food
Hotels in your varied locations and tracks the flow of goods in each and every
location.
1.4.2 https://pestleanalysis.com/fast-food-industry-analysis/
This website provides a complete analysis of fast food industry which is used
to identify the scope of the system in future. The SWOT analysis done in a
document provides an easy way to look at the vision of the system.

2 Overall Description

2.1 Product Perspective

a. The system has a user-friendly user interface.
b. The system supports multi lingual capabilities.
c. System takes order from the customer as per his/her choice.
d. System handles the payment for the user-defined order.
e. The system calculates and displays the final bill based on the placed order.
f. System offers the choice to change the menu items to the store manager.
g. The system is resistant to active/rigorous handling.
2.2 Product function
It is a product family, which has the following use case
a. UPDATE MENU: You can update your menu if the specific eatable is
not available on particular day.
 b. MONITOR INVENTORY: A good inventory management strategy is one
of the keys to success for any business.
c. READ ORDER: System that allows the Store manager to read which
customer has placed certain order.
d. PLACE ORDER: Customer can place their order easily in user-friendly
interface.
e. Make payment: System that provides the net banking option to the
customer.

Our initial use case diagram:

2.3 User classes and Characteristics

User classes define the various groups of people intended to use an app, starting with
the ‘Super Admin’ on down to the ‘End User’. App specification documents must
detail the shared characteristics of these user classes.
 1. Customer. This actor is the principle customer who will order food and make
the payment.
2. Store Manager. This actor will hold the rights to change the menu and enter
the system to make any changes.
3. Internal Order System. This actor will read the order given by the customer
and pass it to the food preparation person.
4. Bank System. This actor serve as a backbone for doing the credit / debit card
transaction.
5. Cash Collector. This actor will accept the cash from the customer and gives
back the change.
6. Food Preparation Person. This person receives the order placed by the
customer through internal order system.

2.4 Operating Environment

The digital menu can be operated in the good internet connection. Wi-Fi should be
installed in the restaurant for this. The restaurant must have their desktop to do the
operation. Customers must carry their mobile phones to place order. If not, they
can place their order in the counter.

2.5 Design and Implementation Constraints

a. System must contain responsive design so that it can have user friendly
interface on every mobile phone.

b. High speed connection is needed so that system can work properly.

2.6 User Documentation

A video link wit the tutorial of the system will be provided. Different website for
system book will also be created so that all the users are provided with the detailed
documentation of the system which will include about the system, about restaurant,
countries which are working on the system, blogs, contact details for any query, etc.

2.7 Assumptions and Dependencies

1. User is familiar with how to enter values through mouse and has a general idea
why the inputs are being provided and what is expected out of system.

2. User is familiar with how the system works and what is expected out of
system.

3. The Store manager is given the rights and privileges to enter the system and make
the required changes.
4. The Store manager is given the rights and privileges to enter the system and make
the required changes.

5. Food preparation person is available to take the order and know the sequence of
processing the orders.

3 External Interface Requirements

3.1 User Interfaces

1. The system must be a graphical user interface for easy use and understanding.
2. The system must be able to prompt the user for the next step to be performed
during the process of using the system.
3. The system must display the bill and final order for confirmation.

3.2 Hardware Interfaces

1. The mouse should be placed not below 3 feet above the ground.

3.3 Software Interfaces

1. The system should be able to take any type of inputs, once the mouse is clicked
on the respective button.
2. The system should be able to take any amount of order and display it when
finished.
3. The system should be able to calculate the bill and prompt the user for the
mode of payment and generate a receipt.
4. The system should be able to pass on the order in the kitchen for processing.

3.4 Communications Interfaces

1. There should be no issues in backend in the response and the request.

2. Code should be optimum so that it takes minimum time to communicate.

3. There should be a proper communication in case of any raised query by the

customer.

4 System Features

4.1 System Feature 1-Place Order

Primary Actor: Customer
Description: Customer places an order from the available choices after indicating his
language preference for the session.
Pre-conditions: System is connected to a power source, display is turned on and
system is configured to accept the inputs.
Flow of Events:

1. User selects his language preference for the session.

2. User selects from the menu.
3. User selects from the drinks menu
4. User selects from the combo deals
5. User confirms the order

Alternative Flow of Events:

1. User accidentally presses a wrong button and after realizing it he hits the
backspace button.
2. User enters a wrong order and wants to go back to the main menu.

Post-condition: Order has been made that goes to the kitchen for processing.

4.2 System Feature2- Make Payment

Primary Actors: customer, Credit/Debit system, cash collector.

Description: The user is asked for the mode of payment. The payment is accepted in
terms of credit/debit card or is collected by cash collector. And the customer is given
a token with their order number.
Pre-condition: The order has been confirmed and the total bill has been displayed on
the screen to the customer. Costumer decides to go ahead with the order. Flow of
Events:

1. User enters the mode of payment. (Credit/Debit/Cash)

2. User makes the payment in cash
3. Cash collector collects the money and gives back the change if required.
4. User makes the payment by credit/debit card.
5. User receives a token number and final bill.

Alternative Flow of Events:

1. User selects the mode of payment.

 Post-condition: Customer waits for the order to be processed.

4.3 System Feature 3- Update Menu

Primary Actor: Store Manager.

Description: The menu might change according to the inventories or add/delete
items from menu and deals. The prices of each item might change for the period of
time.
Pre-condition: An order menu with their respective price already exists in the system
in some particular format.
Flow of Events:

1. The Store manager enters the system with some password.

2. The Store manager makes the required changes.
3. The Store manager saves the changes and logs out.

Alternative Flow of Events:

1. Some of the menu might not need any change.

2. User might enter invalid password and need to go back.

Post-condition: A menu list will be displayed when the user enters the system.

4.4 System Feature 4- Monitor Inventory

Primary Actor: Food preparation person, Store Manager Description: This use case
triggers when an item goes out of stock.
Pre-condition: None
Flow of Events:

1. Food preparation person/Store manager notices an item out of stock

2. Updates the menu accordingly.

Post-condition: A new and updated menu list will be displayed.

4.5 System Feature 5- Read Order

Primary Actor: Food preparation person, Internal Order system.

Description: Internal order system reads the order once the customer confirms his
order and then he communicates the order to the food preparation person. Pre-
condition: User confirms the order.
Flow of Events:
1. Internal order system reads the order
2. Communicates the order to the food preparation person

Post-condition: The final order is being processed in the kitchen.

5 Other Non-Functional Requirements

5.1 Performance Requirements

The server shall be capable of supporting an arbitrary number of surface

computers, tablets

and displays, that is, it shall provide no limit on how many devices are in the
system.

The server shall be capable of supporting an arbitrary number of active customer

payments, that is,

no payments shall be lost under any circumstances

5.2 Safety Requirements

The system shall log every state and state change of every surface computer, tablet
and

display to provision recovery from system failure.

The system shall be capable of restoring itself to its previous state in the event of
failure

(e.g. a system crash or power loss).

The system shall be able to display a menu at all times to facilitate manual order
taking

should the need arise.

The system shall utilise periodic 30-second keep-alive messages between tablets
and the

server to monitor tablet operational status.

5.3 Security Requirements

A waiter password used for tablet login must have a bit-strength of at least 64 bits.
A waiter password used for tablet login must be changed every three months.

A waiter shall only be able to log into one tablet at any given instance of time.

A waiter that attempts to log into a second tablet while already logged into

5.4 Software Quality Attributes

The software shall be capable of supporting an arbitrary number of surface

computers,

tablets and displays, that is, it shall provide no limit on how many devices are in
the system. It shall

be capable of supporting an arbitrary number of active meals/orders, that is, no

meals/orders shall

be lost under any circumstances.

6. Other Requirements

6.1 Appendix A - Glossary

User Classes and Characteristics

There are 3 classes in developing system: Orders, Clients, Films.

Orders is main class in our system, because it give all needed details about
films, clients and charges. For example, user can get to know what client take
what film, and when he should return it. Thanks to it system will work without
any mistakes. If client wants to get film that is temporarily absent in
storehouse, system will generate appropriate message.

Clients is a class which give a full information about client such as name,
surname, Id, address, phone. So different clients will never be mixed in tables
and they can be initialized by all these characteristics.

Films are class with information about all films, that are categorize by genre,
actors, duration, status. Such method of organization data is irreplaceable
according to all variety of films that are released today. There is no constraints
for users with different expectations, backgrounds, and experience.

User Documentation
 User documentation refers to the documentation for a product or service
provided to the end users. The user documentation is designed to assist end users to
use the product or service. This is often referred to as user assistance.

6.2 Appendix B- Analysis Models

a. Place Order

b. Make Payments
c. Update Menu
d. Monitor Inventory

f. Read Order
 6.3 Appendix C-To be Determined List

1. Number of Cooks
This variable directly relates to the speed of making the food. A large number
will ensure that a customer does not have to wait for their order to be prepared.
But on the other hand a large number may signify that cooks are sitting idle if
the demand is not so big there by increasing the cost of operation.
2. Number of Assemblers
These people are needed to assemble food and delivering them in an efficient
fashion. Sometimes these people are also required to deliver instant entities in
the order like soda and fries. For a system design without touch screens these
are the people, which take the order. A higher number is good from the
customer point of view, as they don?t have to wait but is bad from the owner's
perspective because it means a higher idle time for slump periods and
increasing cost of operation.
3. Number of Cleaners
Obviously as per the federal guidelines a restaurant has to ensure a degree of
cleanliness. So this number increases as the number of customer increase to
utilize the system.
4. Number of Touch Screens
There is an upfront cost of installing and networking the screens via a central
server, which carries all the data. So it is important of the owner to decide upon
the number of customer he expects in a particular business setting and employ
a most cost effective solution. A higher number means customer has to wait in
small queue and their order will be sent to the kitchen promptly. But there is a
operating cost and a fixed cost of installing each of the touch screens.