Complex Problem Solving Self-Assessment Form

1 Name of the Student Kalva Manideep

2 Roll Number 23951A6691
3 Branch and Section CSE(AIML)-B
4 Program B.Tech
5 Course Name Data Structures
6 Course Code ACSD08
7 Please tick (✓) relevant Engineering Competency (ECs) Profiles
EC Profiles (✓)
EC 1 Ensures that all aspects of an engineering activity are soundly based on
fundamental principles - by diagnosing, and taking appropriate action
with data, calculations, results, proposals, processes, practices, and ✓
documented information that may be ill-founded, illogical, erroneous,
unreliable or unrealistic requirements applicable to the engineering
discipline
EC 2 Have no obvious solution and require abstract thinking, originality in ✓
analysis to formulate suitable models.
EC 3 Support sustainable development solutions by ensuring functional
requirements, minimize environmental impact and optimize resource ✓
utilization throughout the life cycle, while balancing performance and
cost effectiveness.
EC 4 Competently addresses complex engineering problems which involve
uncertainty, ambiguity, imprecise information and wide-ranging or ✓
conflicting technical, engineering and other issues.
EC 5 Conceptualises alternative engineering approaches and evaluates
potential outcomes against appropriate criteria to justify an optimal ✓
solution choice.
EC 6 Identifies, quantifies, mitigates and manages technical, health,
environmental, safety, economic and other contextual risks associated to ✓
seek achievable sustainable outcomes with engineering application in the
designated engineering discipline.
EC 7 Involve the coordination of diverse resources (and for this purpose,
resources include people, money, equipment, materials, information and ✓
technologies) in the timely delivery of outcomes
EC 8 Design and develop solution to complex engineering problem
considering a very perspective and taking account of stakeholder views ✓
with widely varying needs.
EC 9 Meet all level, legal, regulatory, relevant standards and codes of practice,
protect public health and safety in the course of all engineering ✓
activities.
EC 10 High level problems including many component parts or sub-problems,
partitions problems, processes or systems into manageable elements for
the purposes of analysis, modelling or design and then re-combines to ✓
form a whole, with the integrity and performance of the overall system
EC Profiles (✓)
 EC 11 Undertake CPD activities to maintain and extend competences and
enhance the ability to adapt to emerging technologies and the ever- ✓
changing nature of work.
EC 12 Recognize complexity and assess alternatives in light of competing
requirements and incomplete knowledge. Require judgement in decision ✓
making in the course of all complex engineering activities.
8 Please tick (✓) relevant Course Outcomes (COs) Covered
CO Course Outcomes (✓)
CO 1 Order Management: Develop a system for efficient order placement,
tracking, and fulfillment. ✓
CO 2 Menu Customization: Enable dynamic menu updates and personalized ✓
customer preferences.
CO 3 Billing and Payment Integration: Implement secure and accurate ✓
billing with multiple payment options.
CO 4 Inventory Tracking: Monitor and manage restaurant inventory levels in ✓
real-time.
CO5 Data Analytics: Generate reports and insights to improve operational ✓
efficiency and customer trends
CO 6 User-Friendly Interface: Design an intuitive interface for both staff and ✓
customers.
CO 7 Error Reduction: Minimize manual errors through automation and ✓
validation mechanisms.
9 Course ELRV Video Lectures Viewed Number of Viewing time
Videos in Hours
68 35

10 Justify your understanding of WK1 Foundations for analysis and

optimizing operations
11 Justify your understanding of WK2 – WK9 Core to advanced concepts,
tools, design, and ethics.
How many WKs from WK2 to WK9 were implanted? All 8 WKs from WK2 – WK9
12 are implemented in this and
analysis
Mention them WK2 to WK9

Date:25-12-2024
K.Manideep

Signature of the Student

 Declaration

I certify that

a. The work contained in this report is original and has been done by me under the
guidance of my supervisor(s).

b. The work has not been submitted to any other Institute for any degree or diploma.

c. I have followed the guidelines provided by the Institute for preparing the report.

d. I have conformed to the norms and guidelines given in the Code of Conduct of the
Institute

e. Whenever I have used materials (data, theoretical analysis, figures, and text) from
other
f. sources, I have given due credit to them by citing them in the text of the report and
giving their details in the references. Further, I have taken permission from the
copyright owners of the sources, whenever necessary.

K.Manideep
Place: HYDERABAD Signature of the Student

Date: 25-12-2024 Roll No : 23951A6691

 CERTIFICATE

This is to certify that the project report entitled on Restaurant order

management system submitted by Kalva Manideep to the Institute of
Aeronautical Engineering, Hyderabad in partial fulfillment of the requirements
for the award of the Degree Bachelor of Technology in CSE-(ARTIFICIAL
INTELLIGENCE &MACHINE LEARNING) is a Bonafide record of work
carried out by his guidance and supervision.The Contents of this report, in full
or in parts, have not been submitted to any other Institute for the award of any
Degree.

Supervisor Head of the Department

Date : 24-12-2024

APPROVAL SHEET
This COURSE SIDE PROJECT REPORT entitled Restaurant order management
system by K.Manideep is approved for the award of the Degree Bachelor of
Technology in Branch CSE-(ARTIFICIAL INTELLIGENCE & MACHINE LEARNING).

Supervisor Head of the Department

Date : 25-12-2024

Place: HYDERABAD

ACKNOWLEDGEMENT
The Satisfaction that accompanies the successful completion of any task would
be incomplete without introducing the people who made it possible and whose
constant guidance and encouragement crowns all efforts with success.

I am extremely grateful and express my profound gratitude and indebtedness to

my project guide Mr S Sudheer Reddy, professor Department of CSE-
(ARTIFICIAL INTELLIGENCE & MACHINE LEARNING), for her kind
help and for giving me the necessary guidance and valuable suggestions for this
project work

I am grateful to DR. P. ASHOK BABU, Head of the Department, Department

of CSE-(ARTIFICIAL INTELLIGENCE & MACHINE LEARNING), for
extending his support to carry on this project work. I take this opportunity to
express my deepest gratitude to one and all who directly or indirectly helped me
in bringing this effort to present form.

I express my sincere gratitude to DR. L. V. NARASIMHA PRASAD,

Professor and Principal who has been a great source of information for my
work.

I thank our college management and respected SRI M. RAJASHEKAR

REDDY, CHAIRMAN, IARE, DUNDIGAL for providing me with the
necessary infrastructure to conduct the project work.
 Abstract

A Restaurant Order Management System (ROMS) is a streamlined solution

designed to optimize the process of managing orders in a restaurant
environment. This system integrates technology to enhance order processing,
inventory management, and customer satisfaction, minimizing human error and
improving efficiency.

The core functionalities include taking customer orders via digital interfaces
such as mobile apps, websites, or in-house kiosks, transmitting orders to the
kitchen in real time, and tracking order preparation and delivery status.
Additionally, the system manages table reservations, payment processing, and
generates detailed reports on sales and inventory. Advanced systems may
incorporate analytics to predict customer preferences, optimize menu offerings,
and reduce waste through better inventory forecasting.

By providing a seamless interface for customers and staff, the ROMS ensures a
superior dining experience and streamlined restaurant operations. The system
can be customized for small diners, food trucks, or large multi-outlet restaurant
chains, adapting to specific business requirements. Its implementation fosters
operational efficiency, customer satisfaction, and long-term profitability.

CONTENTS
Table of Contents Page
Assessment form I
Declaration III
Certificate IV
Approval Sheet V
Acknowledgement VI
Abstract VII
Contents VIII

Chapter 1 Introduction
1.1 Problem Statement 9
1.2 Objectives 9
1.3 Proposed Solution 9
1.4 Objectives 9
Chapter 2 REQUIREMENT ANALYSIS 10
Chapter 3 System requirements 12
Chapter 4 SYSTEM DESIGN 14
Chapter 5 Snapshots 18
Chapter 6 CONCLUSION AND FUTURE WORK 24
Chapter 1:

INTRODUCTION

1.1 Introduction

Online Restaurant Management System is a process of ordering food from a restaurant or food
corporative through a web page or app. Much like ordering consumer goods online, many of these allow
customer to keep accounts with them in order to make frequent ordering convenient. A customer will
search for favorite restaurant, usually filtered via type of cuisine and choose from available items, and
choose delivery or pick-up. Customer can choose one or more items to place an order which will land in
the Cart. Customer can view all the order details in the cart before checking out. At the end, customer
gets order confirmation details.

1.2 Problem Statement

Today, restaurant waiter takes the customer ordering by manual system with using paper.
Restaurant management system puts the order in a queue with specific priority according to time and
quantity. Initial problem is that the customer has to get connected over the phone; it would be harder if
the restaurant is very popular and busy. Sometimes, waiter information and customer information is
important to restaurant administrator for reference in the future. The chances of committing mistakes at
the restaurant side in providing a menu list for a specific time would be more.

1.3 Proposed Solution

Online Restaurant management system is the system to manage the restaurant business. The main point
of developing this system is to help restaurant administrator manage the restaurant business.

1.4 Objectives

1. To determine the nature of online restaurant.

2. To determine the documentation for online restaurant management.

Chapter 2:

REQUIREMENT ANALYSIS

2.1 Initial Investigation:

Since their emergence, restaurants have used the same methods to interact with customers. Pen and paper is
the established method for taking customer’s orders and communicating them to people and processes.

2.2 Information Gathering:

Restaurant management software is designed specifically to help users manage their food service
establishment. Some platforms have functionality related to customer interactions, such as that found in
a point of sale (POS) system, but more often restaurant management software focuses on behind-the-
scenes processes such as restaurant employee scheduling, inventory management and accounting.

2.3 Feasibility Study:

The project is developing because; many restaurants have a lot difficult to manage the business
such as customer ordering and reservation table. If the customer book an order and later wants to cancel
the order, he is permitted to do this only within a specific time period. By using manual customer
ordering it is difficult for the waiter to keep the correct customer information and may lose the customer
information. Online Restaurant management system is the system for manage the restaurant business.
After successful login the customer can access the menu page with the items listed according to the
desired time. The main point of developing this system is to help restaurant administrator manage the
restaurant business and help customer for online ordering.

2.4 Existing System:

Waiters are the interface between customers and the restaurant in the majority of restaurants.
Customers are seated and their orders taken using a pen and paper. Most restaurants today will copy those
orders into a stationary terminal somewhere in the restaurant and pass the paper copy to the kitchen staff.
2.5 Proposed System
This project aims to create a Restaurant Management System intended for, but not limited to a
tablet computer. The system will provide a service so that all devices can use the system. All data
generated will be available to a third application which allows management of menus, dishes, ingredients,
orders and financial information. The application will aid stock audits, as when an order is generated in
the kitchen, ingredients are automatically decremented, and allowing for alerts when stock becomes low.

2.6 Advantages of proposed System

 Easy to learn the system.

 Easy to Order food.

 Easy to calculate bill.

 Platform independent.
Chapter 3:
SYSTEM REQUIREMENTS

3.1 Functional Requirements

The Functional Requirements Specification documents the operations and activities that a system
is able to perform. It is designed to be read by a general audience. Readers should understand the system,
but no particular technical knowledge should be required to understand the document.

The Restaurant database Management system provides following functionality for effective
usage and maintenance of restaurant information.

Administrator:

1. Add: Add a new item to the Menu.

2. Delete: Delete a new item from the Menu.

3. Update: Update the cost and contents of the Menu items.

4. View Orders: Displays orders along with its status.

4 Accept/Reject: Accepts or rejects an order from the user.

User:

1. Allow to search menu according to price and category.

2. Allow to book/cancel order.

3. Can keep track of previous orders.

4. Allow the customer to edit or create his personal account (membership).

3.2 Non Functional Requirements

3.2.1 Safety Requirements

There are several user levels in Restaurant Management System. Access to the various
subsystems will be protected by a user login, which requires a username and password. This gives
different views and accessible functions of user levels through the system. Maintaining backups ensure
the system database security.

3.2.2 Security Requirements

Admin will be able to login to the Restaurant Database System. Admin will have access to the
management subsystem as well as the user account but he has the maximum privileges. Anyone who is
not registered will not be able to access the database.

3.2.3 Other non- functional requirements

Speed Processed transactions/second

User or event response time
Screen refresh time.
Size M bytes
Number of ROM chips
Ease of use Training time
Number of help frames
Reliability Mean time to failure Probability
of unavailability Rate of
failure occurrence
Availability
Robustness Mean time to failure Probability
of unavailability Rate of
failure occurrence
Availability
Portability Number of target systems
Percentage of target development statements.
Chapter 4:

SYSTEM DESIGN

4.1 System Architecture

Restaurant database management system

Database Administrator

Users

Fig 4.1 System Architecture

4.1.1 Administration module:

This module is protected by the username and password .Ordinary users will not be permitted to
enter this area of the software. It mainly maintains the master data. The administrator can modify the data
that has been already entered and also can insert/add new data into the database and can also update and
delete the database.

4.1.2 User module:

User can get the details of all the items available and the items been ordered. He can't modify the
database but just view the details.
4.1.3 Restaurant module:

It has the data of all the items, items ordered by the customer and payment details.

4.1.4 Database:

Data are known facts that can be recorded and that have implicit meaning. A database is a collection of
related data. Database management system is a collection of programs that enables users to create and
maintain the database. It is a general-purpose software system that facilitates the processes of defining,
constructing, manipulating, and sharing database among various users and applications.

4.2 : ER-DIAGRAM
4.3 Schema Diagram

4.4 Data Flow Diagram

Chapter 5:

SNAPSHOTS

5.1 Module1-login
 5.2 Module 2-User Category

5.3 Module 3-User Cart

5.4 Module 4-User Orders
 5.5 Module 5-Admin: All Products

5.6 Module 5-Admin:

Orders
5.7 Module 5-Admin: Category
Chapter 6:

CONCLUSION AND FUTURE WORK

6.1 Conclusion:

The project entitled “RESTAURANT MANAGEMENT SYSTEM “has been

proposed to be implementing to replace the manual system. The developed system
accomplishes all the objectives stated for the need for the change of the system. The outputs
produced seem to satisfy all the users but it will definitely take to look forwarded for the
real consequences the new system could produce. This project was made user friendly by
the use of visual basic enabling the user to interact easily with the database. It’s also
enabled the platform to serve the needs of emerging information technology trends and
needs. The users can add any number of items to the cart from any of the available food
categories by simply clicking the Add to Cart button for each item. Once item is added to
the cart, user is presented with detailed order to review or continue shopping. The users can
add any number of items to the cart from any of the available food categories by simply
clicking the Add to Cart button for each item. Once item is added to the cart, user is
presented with detailed order to review or continue shopping.

6.2 Future Work:

 Allow customers to customize food orders and reservation system.

 Allow to save payment details for future use.
 Allow to process an order as a guest.
 Allow to find and choose a nearby restaurant.
 Integrate within store touch store touch screen devices like iPad.