Food Ordering System Using Mobile Phone

Food Ordering System Using Mobile Phone By

LEONG WAI HONG

A REPORT SUBMITTED TO University Tunku Abdul Rahman in partial fulfillment of the requirements for the degree of BACHELOR OF INFORMATION SYSTEMS (HONS) INFORMATION SYSTEMS ENGINEERING Faculty of Information and Communication Technology (Perak Campus)

Jan 2016

DECLARATION OF ORIGINALITY

I declare that this report entitled "Food Ordering System using Mobile Phone" is my own work except as cited in the references. The report has not been accepted for any degree and is not being submitted concurrently in candidature for any degree or other award.

Signature : _________________________

Name : _LEONG WAI HONG_________

Date : _20 APRIL 2016

_________

BIS (Hons) Information Systems Engineering

Faculty of Information and Communication Technology (Perak Campus), UTAR.

ii

ACKNOWLEDGEMENT

First of all, I would like to express a deeply thank to my supervisor, Mr. Ku Chin Soon for his demonstration of guidance, giving useful advice, conceptualize the project which enabled me to have clear understanding of my final year project. Lastly, I would like to thanks again to my final year project super visor and whoever has guided me most of the time and supported me throughout the project.

BIS (Hons) Information Systems Engineering

Faculty of Information and Communication Technology (Perak Campus), UTAR.

iii

ABSTRACT

The purpose of this project is to develop a computerized and mobilized food ordering system that can be used to revolutionize the traditional ordering system that currently implemented in majority of the food and beverage industry. The traditional system that using by most of the food and beverage industry is the traditional manual ordering system which means all works and procedures is recorded through manpower manual work and it consist of a huge amount of paper work that is not effective and efficiency. This cause the business to encounter trouble which regarding human error due to the huge amount of manpower manual work that operating in each business routine. Thus, this computerized and mobilized food ordering system is designed to assist the business routine in term of having better management as well as easier to handle daily business operation.

This system is designed for small medium enterprise food and beverage industry. The chosen methodology for this project is throwaway prototyping methodology. This is because majority of the targeted user do not have the experience in using computerized system in food ordering procedure as they implement traditional ordering system previously. Therefore, this methodology enables developer to communicate with target user through using the prototyping, which can let target user to review, evaluate, visualize and learn about the system before the actual implementation of the final system.

Furthermore, the system is a cross platform system which involve desktop based and mobile phone based which is in Android operating system. It is also the highlighted feature of the system which does not limited the ordering procedures to desktop based as portable and mobility is the current trend. Besides that, with this feature it also provide a degree of level of self service for targeted users' consumers, as they can place order themselves through using the mobile application.

BIS (Hons) Information Systems Engineering

Faculty of Information and Communication Technology (Perak Campus), UTAR.

iv

Table of Contents

Table of Contents LIST OF FIGURES............................................................................................................................ viii CHAPTER 1 INTRODUCTION ............................................................................................................. 1

1.1 Project Overview.................................................................................................................... 1 1.2 Project Background................................................................................................................ 1 1.3 Problem Domain .................................................................................................................... 2 1.4 Project Objectives .................................................................................................................. 4

1.4.1 Provide convenience for both employees and consumers............................................... 4 1.4.2 Assist restaurant to plan ahead........................................................................................ 4 1.4.3 Prevention of food serves not in sequence ...................................................................... 4 1.5 Project Scope ......................................................................................................................... 6 1.6 Impact, Significance and Contribution .................................................................................. 7 1.7 Chapter Summary .................................................................................................................. 8 CHAPTER 2 LITERATURE REVIEW ..................................................................................................... 9 2.1 Wireless Food Ordering System ............................................................................................ 9 2.2 Online Ordering System ...................................................................................................... 12 2.3 Electronic Menu Card for Restaurants................................................................................. 15 2.4 Chapter Summary ................................................................................................................ 17 CHAPTER 3 METHODOLOGY .......................................................................................................... 18 3.1 Proposed Methodology ........................................................................................................ 18 3.1.1 Planning & Analysis ..................................................................................................... 19 3.1.2 Analysis, Design & Implementation of prototype ........................................................ 19 3.1.3 Design Prototype........................................................................................................... 19 3.1.4 Design ........................................................................................................................... 19 3.1.5 Implementation ............................................................................................................. 20 3.2 System Planning................................................................................................................... 20 3.2.1 Project Timeline............................................................................................................ 21 3.3 System Analysis................................................................................................................... 23 3.3.1 Functional Requirements .............................................................................................. 23 3.3.2 Non Functional Requirements ...................................................................................... 24 3.3.3 Hardware & Software Requirements ............................................................................ 25

BIS (Hons) Information Systems Engineering

Faculty of Information and Communication Technology (Perak Campus), UTAR.

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