-
Prepared By
–
Student name
–
Song Boya
Student number- 8000608040
Class name
–
Software Engineering
Submitted to
–
Santosh Kumar Sahu
Class Teacher
Software School
Size of Team
–
12
Team Leader
–
Huang Juntang
Group-B
My
role
–
Designer
Group B
Objectives:
Our
main
objective
is
to
apply
the
techniques
that
we
learn
in
Software
engineering
to
provide
a
simple
solution
for
restaurant
management
personnel.
As
a secondary
goal,
we
want
to
create
an
application that will be used in the
real world.
We wish to accomplish the
following tasks:
1.
Analyze the existing system (Old
system)
2.
List
the requirements for the proposed system (New
system)
3.
List
the entities, activities and system boundary for
the proposed system.
4.
Draw the Usecase diagram, DFD Diagram
for the system.
5.
Draw the Entity-relationship diagram
for our restaurant database
6.
Queries for
the system to work in the database system
7.
Design the
Interface to work with the system
8.
Design
interface to connect to our database (Coding)
9.
Test the
System for efficient performance.
10.
Deliver the
system, operate and also maintain the system.
11.
Conclusion
Software Used for the Project
1.
2.
3.
4.
Microsoft Access 2003/ 2007
Microsoft Visio
Microsoft
Project Professional
Image Editors
Hardware Used for the Project
5.
6.
A personal computer with normal
configuration
RAM - CPU
- HDD -
第
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Group B
Group -
B
Team Members:
Number
Team Members
1
Huang Juntang
ID
8000608021
2
3
4
5
6
7
Song Boya
Liang Yan
Yue Lin
Zhu Pengju
Rao Huilin
Cai Bin
8000608040
8000608028
8000608064
8000608075
8000608037
8000608001
8
9
10
11
Chen Dong
Fan Fan
Lai Bolin
Qiu Rongming
8000608003
8000608010
8000608023
8000608035
12
Zhang Li
8000608069
Role
Team Leader;
System Analysis
Documentation;
Coding
System Analysis
Coding
System Analysis
Design
Database
System Analysis
Interface Design
System
Analysis
Coding
System
Analysis
Design document;
System Analysis
Draw ERD;
Draw DFD;
System Analysis
Introduce interface;
System
Analysis
Design Database
System Analysis
Coding
System Analysis
Do part of
documentation;
Trainer
Team
Leader;
System Analysis
Documentation;
Coding
Comments
Proficient
Proficient
Proficient
Proficient
Proficient
Proficient
Proficient
Proficient
Proficient
Proficient
Proficient
Proficient
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Group B
1.
Analyze the
existing system (Old system)
Restaurant
management system is an indispensable part of food
industry, its contents to enterprise's
policymakers, and managers are of vital
importance, so catering management system should
be able
to provide
users
with reshape information and
quick
inquiry
method. But people have since
always
used
the
restaurant
management
system
are
human
subject,
need
many
human,
physical
and
financial
resources,
and
the
efficiency
is
not
high,
in
the
system
operation
can
also
cause
human
error,
so
that
the
restaurant
management
work
was
tedious
and
unfavorable
to
the
analysis
enterprise performance.
As
a part of computer application, use the computer
to food-based information for the management,
and
with
artificial
incomparable
advantages.
For
example
statistical
check-out
fast,
safe
confidentiality ha
skin, high reliability, there serves big, long
service life and low costs. These merits
can
enormously
enhance
the
efficiency
of
catering
management,
enterprise
competitiveness,
but
also
has
the
scientific,
the
standardized
management
enterprise.
Connecting
with
the
world
the
important condition is significant.
Now, we have 3 goals to complete this
system.
1.
2.
3.
we
should find a way to improve the operational
levels, to reduce the incidence of errors!
we should find a way to improve the
operational levels, to gain time!
we
should find a way to improve the operational
levels, to meet the demand of customers!
2.
List the
requirements for the proposed system
List of the requirements are as
follows
1.
Design GUI.
2.
Login system for waiters, managers,
boss and customers
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Group B
3.
Book table:
a)
which kind a
table fit customers’
requirements;
b)
how long to
wait for a suitable table;
c)
change the
table;
4.
Make
orders :
a)
which
table
’
s order;
b)
who serves the
table;
c)
the
order list;
d)
change and delete order
5.
Menu:
a)
food and price
information;
b)
recommend for customers;
c)
set meals ( a
serious of food);
6.
Employee information:
a)
waiter ( which
tables he serves salary );
b)
manager ( who
he manages salary );
c)
cook (which food he cooks; salary );
d)
buyer (which
food he buy salary );
e)
boss (manage the whole restaurant;
salary )
；
7.
Payment :
a)
method by
cash;
b)
tax
refund tax invoice;
8.
Comments:
a)
customers advice for food and service;
b)
order meals
through menu;
9.
Customer
’
s
information:
a)
VIP ( discount );
b)
New member;
10.
Profits
a)
daily profits
;
b)
monthly
profits;
c)
annual profits;
11.
Check food
materials :
a)
How many food purchased today (check
every kind of food ):
b)
How many food used today
c)
How many food
left today
d)
How many food to buy for the next day :
12.
Check
facilitates for the restaurant:
a)
Are the
plates, cups , forks enough
？
b)
Is furniture
(chairs, air conditions .etc) enough?
第
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Group B
3.
List
the
entities,
activities
and
system
boundary
for
the proposed system.
1.
Boss
a)
Check daily
transaction
b)
Check for stock materials;
c)
Check the
employee status
d)
Make decision for investment
e)
Check the
comments of customers
2.
Manager:
a)
Manage waiters ( check whether they
work well );
b)
Deal with emergency ( deal with
complaints made by customers and employees );
3.
Waiter :
1) Serve customers;
a)
Help to make
orders
b)
Recommend food to customers;
2) Which tables he serves:
a)
Clean tables
b)
Send orders to
cooks;
4.
Customer
a)
Check menu;
b)
Make order and taste
c)
Pay for the
bill;
d)
Make
comments
e)
Require invoice;
5.
Cook :
a)
Receive orders
;
b)
Make food
c)
Report what
kind a food the restaurant need more;
d)
Check food
materials;
6.
Buyer:
a)
Check what food need to buy more
b)
Report the
purchased food lists;
c)
Budget;
System Boundary:
1.
Working hours
:
a)
Restaurant
opens 12 ( ----10. pm );
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Group B
b)
Workers
’
working
hours:
----waiter: 6h /day;
----manger: 12h /day;
----cook: 6h /day;
----buyer: 3h /day;
2.
Service type:
a)
No home
delivery
b)
No
water or drinks brought by customers themselves
c)
Serve lunch
and supper
d)
Chinese food only
3.
Payment type :
a)
Only cash
b)
Discount
limits;
4.
Waiter boundary :
a)
How many table
he manage;
5.
Employee boundary :
a)
Uniform
The time of get salary;
Activities or the Queries
Menu information
management
：
1.
Show details
on items
This query lists all the
information about items, because it is very
important to know what a specific item
is and has.
2.
Order item
Ordering items is
a very crucial part of running a restaurant.
Without the
ability to order an item
from supplier, a restaurant will not be able to
function. By having this query in the
management system, the restaurant
is
able to make the efficiency even better.
3.
Update food
item information
Obviously, food items
will change. The cost of the item may increase or
decrease based on the costs that the
management may have to incur. The
query
will allow for easier changes and updates to the
database.
4.
Delete food item information
This is another important query for the
food item table. With this query,
the managers will be able to delete
specific information or delete the entire
food item; this will make the food item
table will be easier to use.
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Group B
5.
Close window
To close the interface.
The
employee information management:
1.
List all
employees sorted by ID, name, position, DOB .etc
This query allows the manager to see
the employees’ information;
2.
Details of
employees (schedule, etc.)
Each manager
would need to be able a
ccess an
individual employee’s
information. With this query, the
manager will be able to keep track of
his/her employees. This will help the
company by keeping an updated list
of
each employee’s work schedule.
3.
Update
employee
This query is part of the
employee table. This query will help maintain the
tables, for when employees change
addresses, phone numbers, etc. This
query will also make the manager’s job
easier for they won’t have to
manually enter the information in.
4.
Delete
employee
This is another management
query that lets the manager delete employees
that have been fired or that have quit.
This query eliminated time that the
managers would have to spend to update
on the table, etc.
5.
Add Employee
Another feature
using the Employee table. The manager is able to
add a
new employee to the table and
modify accordingly.
Record
booking information:
1.
list the information
This
query allows the waiter to see the
booking
’
s information;
2.
Add booking:
Another feature
using the booking table. The waiter is able to add
a
New booking to the table and modify
accordingly.
3.
Update booking:
This query
is part of the booking table. This query will help
maintain the
tables, for when booking
change information This
query will also
make the waiter
’s job easier for they
won’t ha
ve to
Manually enter
the information in.
4.
Delete booking:
This is
another management query that lets the waiter
delete bookings
that have been select
or that have cancel. This query on time that the
waiters would have to spend to update
on the table.
5. Close window
To close the interface.
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Group B
Seats
’
information management:
1.
List the information
This
query allows the waiter to see the
seats
’
information;
2.
Add seat:
The waiter is able to add a New seat to
the table and modify accordingly
3.
Update seat:
This query is part of the seat table.
This query will help maintain the tables, for when
seat
change
information
This query will also
make
the
waiter
’s
job
easier
for
they
won’t
have to
Manually enter the information in.
4.
Delete
seat
：
This
is another
management query
that
lets the waiter delete seat that
have been select or
that
have cancel. This query on time that the waiters
would have to spend to update on the
table.
5. Close window
To close the interface.
Record consume
management
：
1.
List the
information
This query allows the
waiter to see the seats
’
information;
2.
Add consume information:
The
waiter is able to add a New consumes to the table
and modify accordingly
3.
Update consume information:
This query is part of
consume
information the
table. This query will help maintain the tables,
for when consume
information changed .This query
will
also
make
the waiter
’s job easier
for
they won’t have to
Manually
enter the information in.
4.
Delete consume information
This is another management query that
lets the waiter delete consume
information
that have been
select or that have cancel. This query on time
that the
waiters would have to spend to
update on the table.
5. Close window
To close the interface.
Order information management:
?
List the
information
This query allows the
waiter to see the order information.
?
Add order
information:
The waiter is able to add
a New order information to the table and modify
accordingly
?
Update order information:
This query is part of order information
the table. This query will help maintain the
tables, for
when
consume
information
changed .This
query
will
also
make
the
waiter
’s
job
easier
for
they
won’t have to
Manually enter the
information in.
4.
Delete consume information
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Group B
This is
another management query that lets the waiter
delete order information that have been
select or that have cancel. This query
on time that the
waiters would have to
spend to update on the table.
5.
Close window
To close the interface.
In a real setting, there
are at least 3 factors of the requirement .We
divided the system based on the
distinct roles.
ROLE 1 -
Customers
Customers
want to book the table, make the order, change the
order and pay the bill .Sometimes
they need to evaluate the service.
So
the system needs to build
a sub-system to help folks make the order, to
book the table and pay
the
bill.
ROLE 2 - Waiters
Waiters also have different duties on
different posts .They need to help the customers
to
book the
table, make a
perfect bill that cater the customers demand
.They also need to serve the dishes, clean
the table .Finally they may play a role
about a cashier.
So
the
system need to build a sub-system to check the
available tables, to help customers to make a
nutritive
dish
,to
help
the
waiters
check
the
money
of
the
bill,
to
distribute
the
jobs
to
different
people.
ROLE 3 - Managers
Managers have to arrange
all of the things in the restaurant. They have to
deal with
The food the restaurant
need, to plan the schedule of the waiters, to
handle the
Complain of the customers,
to check the materials available or not.
So at that time,
the system plays a
role just like a secretary to help the managers to
deal with the whole thing. The
system
need
to
observe
every
waiter
and
every
table.
The
system
also
needs
to
make
sure
all
the
food from
the cook house is safe.
ROLE 4 - Boss
Boss should manage the manager, check
the materials, add the new food to the
Food menu and check the
transaction.
第
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Group B
4.
List the
entities, activities
and system
boundary for the
proposed system.
Entities
1.
Customer
–
check the menu, make
order, pay for the bill, ask for the bill, book
the car park and
Table, and make the
suggestion.
2.
Waiter
–
check how many tables free,
assign table, send the menu , explain the menu ,
clean the
table , send the food , check
the order cost , send the order list , collect
fees,
3.
Manager
–
arranger the waiter ,
collect the suggestion , manager the waiter , list
the stock food
materials , list of
furniture , list of tableware
4.
Boss
–
check the daily transaction, check for stock
materials, and check the
employee’s
status.
System boundary
(a)
The size of
restaurant limit the number of employee
(b)
The number of
table limit the number of cunstomer
(c)
Boss check
the profit fire and employee
(d)
Customer only
can do something follow the menu
(e)
Vip can pay
by card. But the normal customer can not.
Activities
1.
2.
Design the GUI
to manager the work
Ask the customer to
display the membership card which can make a
discount and book the
tables by the
window , all the service have a preference
If the customer
hasn
’
t order the table in
advance choose a suitable table for them
Display the food menu including various
tables, the discount food, and the details of
food.
Order the food , check the
material is enough
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3.
4.
5.
Group B
6.
7.
8.
Make a total price and according to it
offer the free fruit to the customer
Send the order list the kitchen
Offer the dishes , during the course ,
the customer can cancel the food , and check the
food
list
The customer can
choose the service , such as music
9.
10.
After the dinner , offer the food list
and total price
11.
The customer can choose the way of
payment
12.
Save
the food list for the membership
13.
The customer
can user lot
’
s of food list
to become the membership
5.
Draw the Entity-relationship diagram
for our restaurant
database
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Group B
6.
Data base design
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Group B
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