A PROJECT REPORT on Estaurent Billing System

Restaurant Billing System

A PROJECT REPORT ON

RESTAURENT BILLING SYSTEM

SUBMITTED TO GURU NANAK DEV UNIVERSITY AMRITSAR For the partial fulfillment for the Award of degree of BCA-2011 Supervised by:

Submitted By:

Prof. Harbhajan Singh

Shahnaz

Dept. of Computer Science

92045

Post Graduate Department of Computer Science & Applications

Khalsa College,Amritsar.

Developed By: Shahnaz (92045)

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CERTIFICATE This is to certify that Mr. /Ms. ………….……….………………..…………., Roll No. ……………………………… has worked under my supervision to prepare his/her project report on “………………………………………………….….” The work

embodied

in

this

report

is

original

and

was

conducted

at

………………………………………………………… From ………………………. To ……………………………….. The work has not been submitted in part or full to this or any other university for the award of any degree or diploma. He/ She has completed all requirements of BCA ordinance.

Date:

Signature of Supervisor

Name: Harbhajan Singh Designation: Professor Organization: Khalsa College, Asr


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ACKNOWLEDGEMENT The project wouldn’t have seen the light of day without the help and guidance of many people. I take the opportunity to convey our deepest great attitude to the people. I am thankful to Prof. Harbhajan Singh of KHALSA COLLEGE, AMRITSAR who gave me all the necessary support. The project is columniation of my BCA effort. My sincere thanks to Prof. Harbhajan Singh for helping me in the project and for his inspiration, initiative of

encouragement encouragement to undertake the project entitled. “RESTAURENT BILLING SYSTEM”

I feel a proud privilege to extend my thanks to all my friends and who have affected my project work undoubtly.

Date:

SHEHNAZ 92045


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TABLE OF CONTENTS



Title Page

1



Certificate

2



Acknowledgement

3



Introduction

5



Existing System

8



Proposed System

10



Data Flow Diagrams

13



Entity Relationship diagram

16



Input Screens

19



Reports

28



Reference

32


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INTRODUCTION


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Restaurant Billing System: A restaurant prepares and serves food, drink and dessert to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. There are many types of restaurants. Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving.

Restaurant management is the profession of managing a restaurant.

Floor management

'Floor management' includes managing staff that give services to customers and allocate the duties of opening and closing restaurant. The manager is responsible for making sure his or her staff is following the service standards and health and safety regulations. The manager is the most important person in the front-of-the-house environment, since it is up to him or her to motivate the staff and give them job satisfaction. The manager also looks after and guides the personal well-being of the staff, since it makes the work force stronger and more profitable.

Kitchen management

'Kitchen management' includes the managing staff working in the kitchen, especially the head chef. The kitchen is the most important part of the business and the main reason customers patronize the restaurant. Managing the kitchen staff helps to control food quality. As most commercial kitchens are a closed environment, the staff may become bored or tired from the work. Without proper management, this often results in an inconsistent food product. Kitchen management involves most importantly, cost


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Restaurant Billing System control and budgeting. Meeting KPI's are a must for a restaurant to survive. Head chefs must instill and teach money management to apprentices. This is as important as teaching the art and skills of cookery. Administration

'Administration' includes stock controlling, scheduling rotations, budgeting the labor costs, balancing cost and profit according to seasonality, surveying and hiring staff, and maintenance of the commercial kitchen equipment.


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EXISTING SYSTEM


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Manual System and limitations In this computer world, manual system of any business means failure of that system. In Restaurant Management system, new system should be developed to boost up the point of sale system. Keeping control of stock in any kind of retail business is often a very timeconsuming affair, and this is especially true when it comes to running a restaurant, because stock does have a tendency to be used up very quickly, and if it comes to the point where the stock level is too low the restaurant can quickly find itself not being able to service its customers properly. Due to this fact many restaurant owners spend time to invest in one of the many restaurant inventory systems, since this can ensure that stock never falls below a certain level and that stock reordering is always done on time. The manual system is very time consuming. Some of the limitations of the existing system are as follows:

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Frequent customer complaints

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Limited sales staff resources

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Overstocking of poor performing items

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Shrinkage (lost or stolen inventory that eats into your profit margins)

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Spending too much time going over the books

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Financial inaccuracies (overbilling, underbilling, thin profit margins)

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Poor data organization

Due to these limitations, Restaurant Billing System is prepared.


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PROPOSED SYSTEM


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Proposed System The propsed system “Restaurant Billing System” is the solution of the described limitations. In this case the computer system will deal with billing and keep a record of which stock has come out of the business, but the ordering itself will be done by manual means. This is a highly accurate type of system and is the one that will save the most time and money over the long term. The system will handle electronic payments, and can also be integrated with a customer loyalty scheme to keep customers details, which can be essential for a busy restaurant. The following modules make our system very compatible and useful for any restaurant management:



Add Items: The system user should add items which he/she wants to sale. So

Item name, type, price etc. features of an item should be added to the database.



Modify Items: Sometimes, user made some mistakes while adding items in

database. So, this module will help him to change the properties of an item.

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Search Item: Which items are added and which are not, can be searched here.

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Restaurant Bill: This is the main module of the system. Which customer has

ordered what; what is the total bill; what should be the discount, tax; and net total is calculated here.

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Table Reservation: Customer can also book his table in advance. And can

pay advance money. The record of customer should be added here.

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Cancel Table Reservation: Sometimes, customer want to cancel his table

reservation. Then he can get his refund of money with deduction.



Receipts: This system is also equipped with number of receipts like bill to

customer, report of all items etc.


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

High Security: This system is password protected. One should have

authenticated user name and password to use this software.



No Redundancy and Consistent data: As the bill number and table number

are auto generated, so the chance of duplication is almost nil.


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DATA FLOW DIAGRAM


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Restaurant Billing System Data Flow Diagrams (DFD):

DFD is a graphical representation of flow of data through a system. It pictures a system as a network of functional processes.

Symbol

Name

Data Flow

Description

Represents

the

connectivity

between

various processes Process

Performs some processing of input data

External

Defines source or destination of system

Entity

data. The entity which receives or supplies information

Data Store

Repository of Data

Symbols of Data Flow Diagram

Rules for Making DFD

1. Keep a note of all the processes and external entities. Give unique name to them. Identify the manner in which they interact with each other. 2. Do numbering of processes. 3. Avoid complex DFDs. 4. The DFD should be internally consistent. 5. Every process should have minimum of one input and one output.


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ENTITY RELATIONSHIP DIAGRAMS


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Entity Relationship Diagrams: In software engineering, an entity-relationship model (ERM) is an abstract and conceptual representation of data. Entity-relationship modeling is a database modeling method, used to produce a type of conceptual schema or semantic data model of a system, often a relational database, and its requirements in a top-down fashion. Diagrams created by this process are called entity-relationship diagrams, ER diagrams, or ERDs.

The symbol of entities are shown below

Entity sets

line


Relation ship set

Attribute

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Custno

Name

quantity orders

Food items

Customer

Item name

Itemno Tableno orderno

Book

Pays

table

bill

Username

Restaurant

password

Administrator

Name


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INPUT SCREENS


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USER LOGIN FORM


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MDI FORM


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ADD ITEM FORM


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MODIFY ITEM FORM


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SEARCH ITEM FORM


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RESTAURANT BILL FORM


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TABLE RESERVATION FORM


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CANCEL TABLE RESERVATION FORM


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OUTPUT REPORTS


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INVOICE TO CUSTOMER


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DAILY RECIEPTS REPORT


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ITEMS LIST


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A PROJECT REPORT on Estaurent Billing System

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