Restaurant ordering system

• Main Author: Wong, Siew Jiuan
• Format: Final Year Project / Dissertation / Thesis
• Published: 2019
• Subjects: T Technology (General); TA Engineering (General). Civil engineering (General)
• Online Access: http://eprints.utar.edu.my/3448/1/fyp_IA_2019_WSJ_1506513.pdf; http://eprints.utar.edu.my/3448/
• Institution: Universiti Tunku Abdul Rahman

This Restaurant Ordering System project is developed to transform the old and traditional system that mostly used by the restaurants to a new and more efficient ordering system. The traditional ordering system brings inconvenience to both staffs and customers as it requires a lot of manual work. The manual work done by the staffs will cause some human errors such as give the incorrect bill to the customers, ugly handwriting of the waiter, incorrect sequence of the order. All these human errors will cause the customer dissatisfaction towards the restaurant. Therefore, this restaurant ordering system is designed and developed to help the restaurant to have a better management. By having this ordering system, the time of placing order has reduced. The customers do not need to wait to be served when they eat in the restaurant. The customers will be more satisfy at this ordering system. The methodology that used to develop this system is throwaway prototyping methodology. This methodology is chosen because the system will be developed in a shirt time compare to other methodologies. Throwaway prototyping methodology also allows the developer to listen to the feedback of the end user to keep on working on the development to match the requirements of the end user.