Transcription
iFOOD COURT ORDERING SYSTEM USING MOBILE APPLICATION(FooCOSUMA)ENGKU MUHAMMAD SYUHADA BIN RAJA OMARA thesis submitted in fulfilment of the requirement for the award of the degree ofBachelor of Computer Science (Computer Systems & Networking)Faculty of Systems Computer & Software EngineeringUniversiti Malaysia PahangJUNE, 2012
vABSTRACTFood court ordering system is the way to manage a flow or process in thefood court and mobile application device has been use to complete the process inmanaging food court. The project was to design and develop a food court orderingsystem using mobile application that will potentially used in the biggest restaurantsuch as food court, to increase the performance and quality of the services. Theproject has been focused on the food ordering process at the food court. This projectis based on the System Development Life Cycle (SDLC) to achieve the entireobjectives in a given period of time. System Development Life Cycle (SDLC) isfocuses on the interaction of planning, analysis, and design which leads toimplementation followed by testing and evaluation.This food court ordering system was design to allow waiters to takescustomer orders at the food court through mobile device. The mobile device isconnecting to the server through wireless connection. This system also designed forfood court manager to manage their menu and order that has been send by foodcourt waiters. They were allowed to add, update or remove items from food courtmenu. Besides that, this system is designed to calculate customer billingautomatically and make the food court system more systematic.
viABSTRAKSistem pesanan makanan di restoran adalah cara untuk menguruskan aliranatau proses di restoran dan alat aplikasi mudah alih telah gunakan untukmelengkapkan proses dalam menguruskan pesanan makanan. Projek ini adalahuntuk mencipta dan membangunkan sistem pesanan makanan menggunakanaplikasi mudah alih yang akan berpotensi digunakan di restoran yang besar seperti‘food court’, untuk meningkatkan prestasi dan kualiti perkhidmatan. Projek inimemberi tumpuan kepada proses pesanan makanan di ‘food court’ atau restoranrestoran besar. Projek ini adalah berdasarkan Kitaran Hayat Pembangunan Sistem(SDLC) untuk mencapai objektif keseluruhan dalam tempoh masa tertentu. KitaranHayat Pembangunan Sistem (SDLC) memberi tumpuan kepada interaksiperancangan, analisis, dan reka bentuk yang membawa kepada pelaksanaan yangdiikuti oleh ujian dan penilaian.Sistem pesanan makanan ini adalah dicipta untuk membolehkan pelayanuntuk mengambil pesanan pelanggan melalui peranti mudah alih. Peranti mudahalih berkomunikasi dengan pelayan melalui sambungan tanpa wayar. Sistem ini jugadireka bagi pengurus restoran untuk mengendalikan menu dan mengubahsuai menumengikut kemas kini terbaru daripada pelayan dan dapur. Mereka dibenarkan untukmenambah, mengemaskini atau memadam item dari menu makanan. Selain itu,sistem ini direka bentuk untuk mengira bil pelanggan secara automatik danmembuat sistem makanan ini bersifat lebih sistematik.
viiTABLE OF CONTENTSCHAPTERTITLEPAGE1.0 INTRODUCTION . 11.1Introduction . 11.2Problem statements . 31.3Objectives of the project . 41.4Scope of the project. 41.5Thesis Organization. 52.0 LITERATURE REVIEW . 62.1Existing Systems . 62.1.1Restaurant Point of Sale (POS). 72.1.2Multi-Touchable E-Restaurant Management System . 92.1.3A Personalized Restaurant Recommender Agent for Mobile. 122.1.4Comparison between all the existing systems. . 142.2Technique Used. 152.2.1Mobile application . 152.2.2Fact-Finding Technique . 162.3Technology Used. 172.3.1Web Based . 172.3.2Wireless Technology . 182.3.3Window Mobile . 192.3.3.1 Similarities. 192.3.3.2 Differences. 202.3.3.3 Versions . 20
viii2.4Graphical User Interface (GUI). 212.4.1Adobe Photoshop CS3 . 212.4.2Macromedia Dreamweaver 8 . 222.5Difference between Mobile Application and Mobile Website. 232.6Database . 242.7Software . 252.8Tools for create dynamic and interactive pages . 263.0 METHODOLOGY . 293.1Introduction . 293.2The Justification Choosing SDLC. 303.3The Steps of SDLC . 313.3.1 Poject Identification. 323.3.2 Planning . 323.3.2.1 Define goals and objectives . 333.3.2.2 Feasibility Study . 333.3.2.3 Time Scheduling. 343.3.3 Analysis . 343.3.3.1 Hardware Requirements . 353.3.3.2 Software Requirements. 353.3.3.3 Research and site visit . 363.3.3.4 Interviews . 363.3.3.5 Observation. 363.3.3.6 View Existing Documentation. 373.3.4 Design . 373.3.4.1 File Level Design. 373.3.4.2 Screen Level Design . 373.3.4.3 Program Level Design . 383.3.4.4 Workflow. 383.3.4.5 Flowchart . 39
ix3.3.4.6 System Architecture. 413.3.4.7 Use Case Diagram . 423.3.5 Implementations . 493.3.6 Development. 473.3.7 Testing and Maintenance. 473.4Conclusion. 484.0 IMPLEMENTATION. 494.1Developtment of Mobile Application . 494.2Interacting with the Database . 524.3Automatically Calculation Functions. 545.0 RESULTS AND DISCUSSION . 575.1Introduction . 575.2Result & Discussion . 595.3User Manual . 645.4Advantages . 645.5Constraint . 655.5.1 Development Constraints. 655.5.2 System Constraints . 665.6Further Studies . 676.0 CONCLUSION. 687.0 REFERENCES . 708.0 APENDIX . 72
xLIST OF FIGUREFIGURE NO.TITLEPAGEFigure 1.1: Manual/Traditional Restaurant Ordering . 3Figure 2.1: View homepages of jRestaurant POS . 7Figure 2.2: Menu form for admin billing. 8Figure 2.3: jRestaurant POS flow diagram . 8Figure 2.4:Service procedures for the PDA-based restaurant. 10Figure 2.5: User Interface for the Multi-touchable Dining Menu . 11Figure 2.6: The overview scenario of the system . 12Figure 3.1: Waterfall Model. 28Figure 3.2: Project Development Workflow. 34Figure 3.3: Flow Chart of Food Court Ordering System Using Mobile Application . 35Figure 3.4: System Structure. 36Figure 3.5: Use case Diagram . 40Figure 4.1: Wireless Architecture . 44Figure 4.2: Jquery for mobile. 42Figure 4.3: Mobile Customer Order Interface . 45Figure 4.4: Database connection. 46Figure 4.5: Database to SQL connection . 48Figure 4.6: Generate result automatically . 48Figure 4.7: Figure calculation of customer billling . 49Figure 5.1: Design View of food court ordering system . 49
xiLIST OF TABLETABLE NO.TITLEPAGETable 2.1: Comparison between existing systems . 14Table 2.2: Comparison between WiMax and Wifi . 17Table 2.3: Comparision between Window Mobile 5 and 6 . 19Table 2.4: Comparison between Mobile Application and Mobile Website. 21Table 2.5: Comparison between MySQL database and Oracle database . 22Table 2.6: Comparison between Visual basic, C , Java and Matlab . 23Table 4.1: Data structure of table ‘login’. 46Table 4.2: Database of Minuman Table. 47Table 4.3: Database of Makanan Table . 47Table 4.4: Database of Customer Order. 47Table 4.5: Database of Customer Billing. 47
xiiLIST OF APPENDIXAPPENDIXTITLEPAGEApendix A: User Manual . 64Apendix B: Gantt Chart . 70
1CHAPTER IINTRODUCTIONThis chapter briefly discuss on the overview of this research. It contains sixsections. The first section is introduction; follow by the problem statement. Nextare the objectives where the projects goal is determined. After that are the scopes ofthe system; follow by the thesis organization which briefly describes the structureof this thesis and lastly conclusion.1.1IntroductionA mobile application is software that runs on a handheld device (phone,tablet, smart phone, e-reader, iPod, etc.) than can connect with wireless carriernetworks, and has an operating system that supports standalone software. Usually,many people assume that mobile applications are native application. Mobileapplications usually help users by connecting them to internet services morecommonly accessed on desktop or notebook computers, or help them by making iteasier to use the internet on their portable devices.
Food Court Ordering System Using Mobile Application is a computerizesystem that applies in a food court service. This project used by the food court staffto take customer orders without using paper and pen. Waiters only have to selectlist of food menu in their mobile device to take customer orders. In this system,there will be dividing into three sections. First is the waiter (mobile), second is thefood section (kitchen), and last is cashier section (admin).For this service, mobile application is used to make customer order and as adevice for communicates between cashier and kitchen. Data in mobile applicationdevice will be sent to cashier computer and simultaneously to kitchen computer.Using mobile application device, staff will take a customer order and that order willbe send to the database. In the meantime, food section and cashier section (kitchen)will get the order information from the database simultaneously. When the foodorder is finished, it will send the data back to the database and inform the mobiledevice to deliver the food to customers. All the order that have been made will besaved into the database of this system, so cashier can get the update and calculatethe bill. With this system, manager can know all the transaction that has beenmade. Manager also can monitor or control the operation and performance of thefood court.1.2 Problem StatementToday, many food courts still using the traditional way to make customerorder, as we can see in the traditional service that use today is the waiter takescustomer order by pen and paper. This is a not efficiency method, inconvenient andmay contain mistakes. For example, if the waiter lost his order paper in the hustleor the waiters writing is hard to understand, that may cause the kitchen and cashiermess up the orders also may cause calculation errors.2
By using Food Court Ordering System Using Mobile Application, it makes theservice more efficiency and can help the manager to avoid human error andenhance the business development. In this system, the ordering transaction is a stepby step model to make the transaction more systematic and the system can guidethe staff to avoid errors. Beside the efficiency service, by using this system it cangave a better quality service to customer and it will attract more customers to thefood court to get this quality of service.3
1.3 Objectives4The main objectives for the development of Food Court Ordering System Using MobileApplication are:I.To computerize the ordering system so that it can make the transactionmore systematic.II.To avoid misuse errors such as waiter lost his order paper or the waiter’shandwriting is hard to understand.III.To save all the transactions into the database and using that databasemanager can know all the transaction that has been made.IV.To apply mobile application such as smart phone, wireless etc for all dataacquisition.1.4 ScopesThe scopes of this project are:I.The scope of this project is for the large food court that used centralizedmanagement of operation.II.The module includes ordering, cooking status, payment and administration.III.This system will be used by waiter, stall cooker, cashier and manager.
IV.Administrator (manager) V.Control all system activities.Delete, update and search all data in the system.View all data in the system.Users (waiters)VI. Takes customer orders. Checking food status.Cashier Calculate customer billing Print a receiptVII. Hardware Wireless Router (Wifi) Smart phone Laptop (PC) Printer1.5 Thesis OrganizationThis thesis consists of five (5) chapters. Chapter 1 discusses an introduction at thesystem. This includes the basic concept, problem statements, objectives and scopes.Chapter 2 describe literature review depicts the manual systems and the existing systemsas the case studies of the project. This chapter also reviews the technique, method,equipment, and technology that had been used in the case studies. Chapter 3 discussesthe methodology used in the development of the project. Chapter4 about implementationand been Chapter 5 results and discussion. Chapter 6 draws the conclusion.5
6CHAPTER IILITERATURE REVIEWThis chapter describes the review on existing techniques related for this project.This chapter comprises two sections: The first section describes the comprehensivereview on existing related systems. The second section describes the review onmethod, equipment, and technology previously used in the same domain.2.1 Existing System ReviewThis section is to review the current system and the existing system that relatedto food court ordering system.
2.1.1 Restaurant Point of Sale (POS)Restaurant Point of Sale (POS) have been providing a bar and restaurantsystem which is called as jRestaurant POS. That restaurant system is ideal for allcatering environments being a pizzeria, a fast-food, fine dining, a cafeteria or anyother food-service.The restaurant system can be installed on any computer running MicrosoftWindows. Apart from the desktop version which is installed on a normal PC, usercan add a wireless interface to their POS restaurant system. User can purchase thePDA plug-in which is installed on a wireless PDA.Figure 2.1: View homepages of jRestaurant POS(http://www.jrestaurant-pos-system.com)7
8Figure 2.2: Menu form for admin billingFigure 2.3: jRestaurant POS flow diagramThat restaurant system allows multiple transactions to occur at the same timeand prevents any human errors which are quite normal especially in high season.
User can have a waiter booking a table from the desktop PC and another one fromthe wireless PDA.2.1.2 Multi-Touchable E-Restaurant Management SystemMulti-touch technology is an enhancement to the existing touch technologywhereby users are allowed to control and perform operations simultaneously on theelectronic visual displays using multiple fingers or gesture inputs. Large displayssuch as from the tabletop and the wall-screen are deemed to be essentials whendealing with multiple users sharing the same display for information visualizationpurposes. It is reported that the social interaction is highly improved among usersusing a shared display and input.According to Cheong, Chiew & Yap (2010), one of the technologies thathave been adopted by restaurants is the PDA-based wireless food ordering system.Various applications have been developed specially for such restaurant orderingsystem, which include iMenu, a web-based ordering system that runs on wirelessconnection and Easy-Order, the first application developed to communicate withcomputers to deliver e-commerce tasks. Business that implemented such mobiletechnologies generally improved their operation efficiency, reduced operationcosts, and improved service quality. Another important aspect of restaurantordering system is the dining menu. Dining menu ought to be informative,attractive and updated all the time for customers to make order easily. Restaurantowners strive to outwit each other by introducing new promotions, new food menusand new attractive announcements. By doing so, dining menu is frequentlychanged, which involve huge amount of money and time.9
10Figure 2.4: Service procedures for the PDA-based restaurantThe multi-touchable dining menu on the dining table provides the interface forcustomers to order food at their table. The menu serves as an informationalplatform that allows user to browse and view food details, an ordering platform thatgives customers place and manage orders digitally on top of the dining table. Multi-
11touchable E-restaurant management system solved that some of the limitationsencountered by the PDA-based food ordering system.Figure 2.5: User Interface for the Multi-touchable Dining Menu
2.1.3 A Personalized Restaurant Recommender Agent for Mobile E-Service12A recommender agent in mobile environments should be context-aware toassist users while the users are moving. Many different kinds of contexts can beused by a recommender agent, such as weather, route conditions, time and location,etc.Figure 2.6: The overview scenario of the system.Tung &Soo (2004) identify that PDA is chosen as the hardware forimplementing the agents, the Personal Handyphone System (PHS) as the wirelessconnection of the PDA, and the Global Positioning System (GPS) for the agent todetermine the current position of the user.
13There are two types of agents in that system, first is the context-awarepersonalized agent (CAPA) and second is the restaurant directory service agent(RDSA). The CAPA resides in the PDA of the user (Figure 2.6). It is the main rolein the multi-agent system is to interact with the user and the RDSA. CAPA iscapable of getting user's preferences for selecting restaurants. For the mobile user,CAPA can explore the user's time and spatial context by the built-in sensorcapabilities. For use that system, a new restaurant must register in the restaurantdirectory with RDSA before it can be recommended to the user. The entry willcontain information about the restaurant. The RDSA also has the ability ofsearching restaurants given preference constraints. If the RDSA couldn't findanything according to these preference constraints, it will propose somemodifications to the constraints. It also has the ability of recommending arestaurant out of many matched ones.
2.1.4 Comparison between all the existing systems.The table shows comparison operating system between all the existing systems.Table 2.1: Comparison between existing systems14
2.2 Technique Used15This section will review on the current technique used on the mobileapplication and fact-finding.2.2.1 Mobile Application TechniqueThis Mobile application is one of the techniques that we are use. It is a termused to describe internet applications that run on smartphones and other mobiledevices. In contrast, a mobile web application is uses technologies such asJavascript, HTML, WML or Jquery to provide interaction, navigation, orcustomization capabilities. These programs run within a mobile device’s webbrowser. That’s means they’re delivered wholly via the internet, they are notseparate programs that get stored on the user’s mobile device.Smartphones usually combine both mobile phone and handheld computersinto a single device. Smartphones functions are allowing users to store informationlikes email, install a programs, along with using a mobile phone in one device. Asmartphone could be a mobile phone with some PDA functions integrated into thedevice. Examples of smartphones is Sony Ericsson, Palm Treo, Blackberry, NokiaT-Mobile Sidekick, Torq, Motorola Q, E-Ten, HP iPaq, I-mate,Mobile applications can improve efficiency in many ways. First isimproving in enabling faster decision making. Second is in maintaining seamlesscommunication channels. Next is about reducing re-entry of data. Others are about
untuk mencipta dan membangunkan sistem pesanan makanan menggunakan aplikasi mudah alih yang akan berpotensi digunakan di restoran yang besar seperti food court ˇ, untuk meningkatkan prestasi dan kualiti perkhidmatan. Projek ini memberi tumpuan kepada proses pesanan
