CHAPTER ONE

INTRODUCTION

1.1 Background to the Study

Starting a small business in today's competitive market is tough. Surviving

alongside established competitors is even tougher. Nowadays, people are busier
than ever, making them picky about where they order their food from.
Convenience plays a big role in their decision-making process. They're drawn to
online ordering. An online food ordering system is a web-based application
that stimulates the foodies (customers) to put food orders through internet by.
This application is based on the Open Source platform. It is easy and provides
clear visibility into prices, available items, and simplified navigation for placing
orders. This study introduces an online food ordering system tailored for any
hotel and restaurant around Hosanna adaptable to any food delivery industry.
The system simplifies the ordering process for both restaurants and customers.
Users visit the ordering webpage, where they encounter an updated menu. They
can interactively choose items, which are then added to an order list for review.
This visual confirmation ensures clarity and accuracy in selections.

The system automates the ordering process, easing the burden on restaurants.
Orders placed on the webpage are stored in the database and retrieved in real-
time via a desktop application with admin login. Within the application, orders
are displayed alongside delivery details in a concise format. This allows
restaurant staff to quickly access and fulfil orders, minimizing delays and
confusion.

1.2 Statement of the Problem

The manual system causes long customer queues, increasing employee

workload and resulting in several issues.
  Increased cost-effectiveness as customers demand more purchasing
options.
 Sellers must buy all products to sell, rendering the manual method
obsolete and burdensome.
 Time wasted as buyers must walk around stores to purchase needed food
items.
 Limited ordering methods: customers have few options to place orders,
leading to inconvenience and dissatisfaction.
 Lack of centralized menus: customers struggle to find comprehensive
menus, making it challenging to explore available food option.
 Delays of food delivery: manual coordination between hotels and
delivery personnel causes delays, resulting in poor customer experience
and potential revenue loss for hotels.

1.3 Scope of the Study

In this project foods and drinks research will be conducted in Shembelala

Hotel, Victory Hotel ,Asham Hotel, Lema international Hotel, Glance,
Delight and Tsinat cafe where it will be taken as a case study to enable
customers order for food and get delivered accordingly and also reduce long
queues of customers at the counter ordering for food and reduce the work
load on the employees.

1.4 Aim and Objectives of Study

The objective of the GURSHA Food Delivery Website project is to address the
inefficiencies and inconveniences present in the current food ordering processes
from specific hotels. The key objectives include:
 Streamlining ordering process: develop a user friendly platform that
simplifies the food ordering process for customers, allowing them to
easily access and order from specific hotels.
 Enhancing Accessibility: Improve accessibility to diverse food options by
providing a centralized platform with comprehensive menus from
participating hotels.
 Ensuring Timely Delivery: Implement efficient coordination mechanisms
between hotels and delivery organizations to minimize delays in food
delivery, ensuring prompt and reliable service to customers.
 Improving Customer Satisfaction: Enhance overall customer satisfaction
by addressing existing hurdles such as limited ordering methods and
delays, providing a seamless and convenient ordering experience.
 Boosting Revenue for Hotels: Facilitate increased orders and customer
retention for participating hotels by offering a convenient online ordering
platform and efficient delivery services
 Time conversation where products and services offered would provide
the customer with all the different categories of available products that
they can choose and select from.

By achieving these objectives, the project aims to revolutionize the food

delivery experience, providing customers with greater convenience,
accessibility, and satisfaction while benefiting participating hotels with
increased revenue opportunities and improved customer relations.
1.5 Significance of Study
 Improved Customer Experience: By simplifying the food ordering
process and providing a user-friendly platform, the study aims to enhance
the overall experience for customers, leading to increased satisfaction and
loyalty.
  Efficiency and Convenience: The implementation of automated systems
for order processing and delivery coordination will result in more
efficient operations, reducing delays and improving convenience for both
customers and hotels.
 Business Growth Opportunities: The project opens up new revenue
streams for hotels by facilitating online orders and expanding their reach
to customers who prefer digital ordering platforms. This can lead to
increased sales and business growth.
 Market Competitiveness: In today's digital age, providing online ordering
options is essential for businesses to remain competitive. The study
addresses this need by offering a solution that aligns with current market
trends and customer preferences.
 Cost Savings: By streamlining processes and reducing manual
coordination efforts, the study can help hotels and delivery organizations
save on operational costs, leading to improved profitability in the long
run.

1.6 Limitations of our project

 Limited Restaurant Coverage: The project's effectiveness heavily depends

on the number of partner hotels and restaurants available for ordering.
Limited restaurant coverage may restrict options for customers and deter
them from using the platform.
 Geographical Constraints: The project's scope may be limited to specific
geographical regions where partner hotels and delivery services are
available. Customers outside these regions may not be able to access the
service.

1.7 Definition of Terms

a. Food: Any nutritious substance that people or animals eat or drink in order
to maintain life and growth.

b. Menu: A list of dishes that are accessible in a restaurant or food that can
be served in a restaurant or at a meal, such as "a dinner party menu,"
"politics and sport are on the menu tonight."

c. Ordering System: This is called a set of thorough techniques used in

ordering process handling.

d. Online Food Ordering: Online food ordering services are websites with
interactive menus that enable clients to place orders with local restaurants
and food cooperatives.

e. Restaurant: (Eating location) is a location where clients sell food and

beverages.

f. Customer: is the recipient of goods, services, products or ideas acquired

for financial or other valuable consideration from a seller, vendor or
distributor.

g. Technology: It is the study of resource mobilization methods or processes

(such as data) to achieve goals that benefit man and his environment.

CHAPTER TWO

LITERATURE REVIEW

2.1 Introduction

Ordering systems have evolved alongside technology to efficiently capture,

track, and deliver customer orders. Advanced ordering systems can manage
global orders, shipments, and returns across different regions. They collect
order information from customer service representatives or directly from
customers, store it in a central database, and transmit order details to
accounting and shipping departments as needed.

Online ordering systems have become essential tools for the fast-food
industry. These systems allow customers to order their favourite food online
via a web browser on their computer or mobile device. Implementing such a
system simplifies the ordering process for both customers and restaurants.
Customers can place orders from anywhere with internet access, choosing
delivery or pickup options and payment methods. The system also
streamlines order management for restaurants, with orders sent to the
restaurant's database in real-time, allowing staff to process orders efficiently
and minimize errors.

Fig 16

2.2 Components of Food Ordering Systems

 Hardware
 Software
 Data
 Procedure
 People
 Database

2.4 Types of Food Ordering System

There are several types of food ordering systems that can be implemented:

 Basic Online Ordering System: This type allows customers to browse

menus, place orders, and make payments online. It typically includes
features such as user registration, order tracking, and basic
customization options.
  Mobile App Ordering System: A mobile application that allows
customers to order food directly from their smartphones. This type
offers convenience and accessibility, with features tailored for mobile
devices such as GPS-based location services and push notifications.
 Call Centre Ordering System: Customers can place orders via phone
calls to a centralized call centre. This system requires customer service
representatives to manually enter orders into the system.
 Kiosk Ordering System: Self-service kiosks located in restaurants or
public places where customers can browse menus, customize orders,
and make payments on touchscreen interfaces.

Each type of food ordering system has its own advantages and
considerations, and the choice depends on factors such as target audience,
restaurant size, budget, and technological capabilities.

2.6 Advantages of Food Ordering Systems

 Convenience for Customers: Customers can easily browse menus,

place orders, and make payments from the comfort of their own
homes or while on the go, enhancing overall convenience and
accessibility.
 24/7 Availability: Unlike traditional ordering methods, food ordering
systems are available 24/7, allowing customers to place orders at any
time of the day or night, increasing customer satisfaction and potential
sales.
 Efficiency and Accuracy: Orders placed through the system are
automatically recorded and transmitted to the restaurant's database in
real-time, reducing the risk of errors and ensuring timely processing
and delivery of orders.
  Increased Revenue: By reaching a wider audience and offering
convenient ordering options, food ordering systems can help
restaurants attract new customers and increase order volumes,
ultimately leading to higher revenue.
 Streamlined Operations: Integrated food ordering systems can
streamline restaurant operations by automating order management,
inventory tracking, and payment processing, reducing manual tasks
and improving efficiency.
 Customer Insights: The system collects valuable data on customer
preferences, order history, and sales trends, allowing restaurants to
analyse customer behaviour and tailor marketing strategies
accordingly.
 Reduced Costs: By eliminating the need for manual order taking and
reducing errors, food ordering systems can lower operational costs and
increase profitability for restaurants.
 Enhanced Customer Experience: With features such as order tracking,
personalized recommendations, and easy reordering options, food
ordering systems can provide a seamless and enjoyable experience for
customers, leading to improved satisfaction and loyalty.
 Adaptability and Scalability: Food ordering systems can easily adapt
to changing customer demands and business needs, allowing
restaurants to scale their operations and expand their reach without
significant investment in infrastructure.
 Overall, implementing a food ordering system can help restaurants
stay competitive in the digital age, improve operational efficiency, and
enhance the overall customer experience.

2.7 Limitations of Food Ordering System

 Technical Issues: Food ordering systems may experience technical
glitches, downtime, or slow performance due to server issues,
internet connectivity problems, or software bugs, which can disrupt
the ordering process and frustrate customers.
 Dependency on Technology: The effectiveness of food ordering
systems relies heavily on technology, making restaurants vulnerable
to disruptions caused by system failures, cyber attacks, or data
breaches, which can compromise customer data and trust.
 Accessibility Concerns: Some customers, particularly elderly or
technologically inexperienced individuals, may face challenges
navigating and using digital ordering platforms, leading to exclusion
and dissatisfaction.
 Customer Service Limitations: While food ordering systems provide
convenience, they may lack the personalized service and human
interaction offered by traditional ordering methods, making it
difficult to address complex inquiries or accommodate special
requests effectively.
 Cost of Implementation: Developing and maintaining a robust food
ordering system requires significant investment in technology
infrastructure, software development, and on-going support, which
may be prohibitive for small or budget-conscious restaurants.
 Integration Challenges: Integrating food ordering systems with
existing restaurant operations, such as inventory management,
kitchen workflow, and delivery logistics, can be complex and require
careful planning to ensure seamless operation and data
synchronization.
  Data Privacy and Security Risks: Collecting and storing customer data
through food ordering systems raises privacy and security concerns,
as restaurants must adhere to strict regulations and implement
robust security measures to protect sensitive information from
unauthorized access or misuse.
 Limited Customization Options: Some food ordering systems may
offer limited customization capabilities, preventing restaurants from
tailoring the user experience or implementing unique features to
differentiate their brand and meet specific business requirements.
 Geographical Constraints: Food ordering systems may be limited in
geographical coverage, particularly in rural or remote areas with
limited internet connectivity or infrastructure, restricting access to
online ordering services for certain customers.
 Customer Adoption and Retention: Encouraging customers to adopt
and regularly use food ordering systems requires effective marketing,
user education, and incentives to overcome inertia and encourage
loyalty, which may be challenging in competitive markets.
 Regulatory Compliance Burden: Restaurants using food ordering
systems must comply with various regulations governing online
transactions, data protection, and food safety, imposing additional
administrative burden and potential liabilities.

Addressing these limitations requires careful consideration, proactive risk

management, and continuous improvement efforts to optimize the
performance, usability, and security of food ordering systems while
maximizing their benefits for both restaurants and customers.
 CHAPTER THREE RESEARCH

METHODOLOGY

3.1 Introduction

The methodology process, techniques, tool that were used to attain the
specific objective of the food ordering system. The development was based on
the Incremental Model. In the Incremental Model, the software development
process is divided into multiple stages, each representing a phase of
development. These stages typically include:

 Requirements Analysis: In this stage, the initial requirements of the

software project are gathered and analysed. The requirements are
prioritized, and a plan is developed for implementing them in
incremental stages.
 Design: During the design stage, the overall architecture and
structure of the software are defined. Design decisions are made for
each increment, detailing how the increment will be implemented
and integrated into the existing system.
 Implementation: In the implementation stage, the actual coding and
development of the software take place. Each increment is
developed independently, with a focus on delivering a specific set of
features or functionalities.
 Testing: Testing is performed at each stage of development to ensure
that the increment meets the specified requirements and functions
correctly. Various testing techniques, such as unit testing, integration
testing, and system testing, are employed to validate the increment.
 Integration: Once an increment is developed and tested, it is
integrated into the existing system. Integration testing is performed
 to ensure that the new increment works seamlessly with the
previously developed increments.
 Evaluation and Feedback: After each increment is integrated, it is
evaluated to assess its functionality, performance, and adherence to
requirements. Feedback from stakeholders and end-users is collected
to identify areas for improvement and guide future development
efforts.
 Deployment: Deploying the software incrementally involves releasing
each increment to users or stakeholders for evaluation and use.
Incremental deployment allows for early feedback and validation of
the software's features and functionalities.
 Maintenance and Iteration: Once the software is deployed,
maintenance activities are carried out to address any issues or bugs
identified during use. Based on feedback and lessons learned, the
development process iterates, with subsequent increments building
upon the previous ones to further enhance the software's
capabilities.

These stages are repeated iteratively throughout the software development

lifecycle, with each iteration resulting in the incremental delivery of
additional features and functionalities until the complete system is
developed.

Figure 3.1: Software Development Life Cycle

3.2 System Analysis and Study

This was carried out on the existing system. It helped in showing the down
side of the existing system. The methods I used to collect information about
the existing system is shown below.

3.2.1. Oral Interview

The data collection interview technique can be described as a systematic

manner of gathering data or information from a respondent by requesting
questions straight from the respondent and also gathering information for
understanding purposes. The oral interview was conducted between our
group members and on the organisation employee. Reliable facts have
been obtained based on the question posed to the students by the
researcher which help the researcher in starting the work and also helped
in the area of solution presentation of the new design.

3.2.2. Study of Manuals

Manuals and reports were acquired and studied based on food facilities and
a lot of data was acquired about the scheme to be manufactured.

3.2.3 Evaluation of Forms

Some needed and accessible forms have been obtained. These include the
fast food order type of the restaurant menu, etc. These elements
contributed to the design of the new scheme

3.3 The Existing System

The current scheme turns out to be a non-computerized operating system if

all activities are performed manually which means employees take
customer's order when customers call. This leads to errors because the
waiter may not comprehend what the client had ordered to serve a distinct
menu for him / her. This might be so awkward because of the customer
might not take it lightly with the waiter which may lead to
misunderstanding.

3.4 Problem of Existing System

Because the fast food restaurants use manual means, it is very hard to
meet the customers ' requirements and wishes. Most of the issues are:

1. Mistakes are produced when customer

2. Orders are placed. The method of purchasing order from clients is very
tedious. This makes delivering products on time impossible.

3. It leads to incomprehension between clients and staff.

4. The system of record keeping is poor. Consequently, losses of essential

documents were recorded in the past. In addition, protecting the file
system from unauthorized access is a defiled solution issue.

5. There is a waste of unnecessary time transmitting data through the

authority ladder. Management is sometimes looking for a copy of the
customer’s order form and this may take a lot of time to obtain it.

6. It causes reduction of production flow. These are the major problems

facing the existing system and would be corrected with the help of the
proposed system.

3.5 Objectives of the Proposed System

The suggested scheme is created to handle food restaurant ordering

operations. It enables record orders submitted by the client. To help the
business process of the restaurant to achieve the goals, the scheme should
contain the following features:

1. To enable the client to place an order, view the order and make
adjustments before submitting their order and enable them to create
payment by credit card or debit card.

2. To provide a promotional and menu-enabled interface.

3. To avoid interface that displays details of customer orders to front-end

and kitchen staff to deliver customer orders

4. Tools that produce reports that can be used to make decisions

5. A tool that allows the management to modify the food information such
as price, add a new menu and many others as well as tools for managing
user, system menu and promotion records

3.6 Justification for the New System

The new system's aim is to tackle all the issues that plague the current
system. This scheme will automatically or interactively analyse and store
data. It's going to use PHP-MYSQL. This will be like this: a report is produced
through the monitor that conforms to the specific information the
management needs. This will involve the input of needed information and
food ordering and delivery recording, and then a report will be produced.
There will also be some other characteristics of the suggested scheme such
as:

1. Accuracy of information handling

2. The quantity of paper job is going to be decreased considerably.

3. Fast rate of operation as in the availability and delivery of the ordered
food on time.

4. Flexibility (that is, at any moment it can be accessed).

5. In case of data loss.

6. Easy way to back up or duplicate information in CDs. Better system for

storage and quicker recovery.

7. Errors in the reports will be minimized considerably.

3.7 Requirements Determination

The requirement assurance included the accumulation of data about how

the system ought to work. The prerequisites assurance action was the most
troublesome piece of frameworks examination. It included assembling and
reporting of the genuine and genuine prerequisites for the framework being
created. In here the scientist was fundamentally thinking and endeavouring
to address the inquiry,

3.7.1 Requirements Analysis

The essential objective of this stage was to make a point by point Functional
Specification characterizing the full arrangement of framework abilities to
be actualized, alongside going with information and procedure models
representing the data to be overseen and the procedures to be upheld by
the new framework It included examination of the gathered information.
Models, for example, Data Flow Diagrams (DFD) and Entity Relationship
Diagrams (ERD's) were utilized to show individual procedures and
information separately. Under here necessities were delegated useful and
non-functional prerequisites, the assurance and examination of necessities
helped the specialist to accomplish his second target.