a project report on estaurent billing system
TRANSCRIPT
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Restaurant Billing System
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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.
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CERTIFICATE
This is to certify that Mr. /Ms. .....,
Roll No. has worked under my supervision to preparehis/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 wouldnt 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 thepeople.
I am thankful to Prof. Harbhajan Singh ofKHALSA 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 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 manyrestaurants 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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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 boostup the point of sale system.
Keeping control of stock in any kind of retail business is often a very time-
consuming 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:
Frequent customer complaints Limited sales staff resources Overstocking of poor performing items Shrinkage (lost or stolen inventory that eats into your profit margins) Spending too much time going over the books Financial inaccuracies (overbilling, underbilling, thin profit margins) 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 keepa 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. SoItem name, type, price etc. features of an item should be added to the database.
Modify Items: Sometimes, user made some mistakes while adding items indatabase. So, this module will help him to change the properties of an item.
Search Item: Which items are added and which are not, can be searched here.
Restaurant Bill: This is the main module of the system. Which customer hasordered what; what is the total bill; what should be the discount, tax; and net
total is calculated here.
Table Reservation: Customer can also book his table in advance. And canpay advance money. The record of customer should be added here.
Cancel Table Reservation: Sometimes, customer want to cancel his tablereservation. Then he can get his refund of money with deduction.
Receipts: This system is also equipped with number of receipts like bill tocustomer, report of all items etc.
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High Security: This system is password protected. One should haveauthenticated user name and password to use this software.
No Redundancy and Consistent data: As the bill number and table numberare auto generated, so the chance of duplication is almost nil.
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DATA FLOW DIAGRAM
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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 Description
Data Flow Represents the connectivity between
various processes
Process Performs some processing of input data
External
Entity
Defines source or destination of system
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 tothem. 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 ofdata. Entity-relationship modeling is a database modelingmethod, 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 Relation ship set
line Attribute
http://en.wikipedia.org/wiki/Software_engineeringhttp://en.wikipedia.org/wiki/Datahttp://en.wikipedia.org/wiki/Database_modelhttp://en.wikipedia.org/wiki/Conceptual_schemahttp://en.wikipedia.org/wiki/Semantic_data_modelhttp://en.wikipedia.org/wiki/Relational_databasehttp://en.wikipedia.org/wiki/Top-downhttp://en.wikipedia.org/wiki/Top-downhttp://en.wikipedia.org/wiki/Relational_databasehttp://en.wikipedia.org/wiki/Semantic_data_modelhttp://en.wikipedia.org/wiki/Conceptual_schemahttp://en.wikipedia.org/wiki/Database_modelhttp://en.wikipedia.org/wiki/Datahttp://en.wikipedia.org/wiki/Software_engineering -
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Customerorders
Food items
Custno Name
orderno
Itemno
Item name
quantity
Book
table
Pays
bill
Restaurant
Tableno
Name
Administrator
Username password
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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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REFERENCES
Waman S. Jawadekar. Software Engineering: Principles and PracticeMcGraw Hill, 2004. ISBN 0070583714
Hans Van Vliet.Software Engineering: Principles and Practice, 2nd Edition,John Wiley and Sons, 2002. ISBN 0-471-97508-7
Roger S. Pressman. Software Engineering: A Practicioner's Approach, 5thEdition, McGraw Hill, 2001. ISBN 0-07-365578-3
An Introduction to Object-Oriented Programming with Visual Basic .NETbyDan Clark
Introduction to Visual Basic Using .NETby Robert J. Oberg, Dana L. Wyat An Introduction to Programming with Visual Basic .Netby David I. Schneider Mastering Oracle8i http://www.google.co.in http://www.ieee.org http://www.ask.com
http://www.wiley.co.uk/vanvliethttp://www.wiley.co.uk/vanvliethttp://www.wiley.co.uk/vanvliethttp://www.mhhe.com/engcs/compsci/pressmanhttp://www.mhhe.com/engcs/compsci/pressmanhttp://visualbasic.about.com/library/blclark1-1a.htmhttp://visualbasic.about.com/library/blclark1-1a.htmhttp://visualbasic.about.com/library/bloberg1-1a.htmhttp://visualbasic.about.com/library/bloberg1-1a.htmhttp://visualbasic.about.com/library/blschneider1-1a.htmhttp://visualbasic.about.com/library/blschneider1-1a.htmhttp://www.anwarica.com/books/cat/Oracle/anwar.php?id=1187http://www.anwarica.com/books/cat/Oracle/anwar.php?id=1187http://www.google.co.in/http://www.google.co.in/http://www.ieee.org/http://www.ieee.org/http://www.ask.com/http://www.ask.com/http://www.ask.com/http://www.ieee.org/http://www.google.co.in/http://www.anwarica.com/books/cat/Oracle/anwar.php?id=1187http://visualbasic.about.com/library/blschneider1-1a.htmhttp://visualbasic.about.com/library/bloberg1-1a.htmhttp://visualbasic.about.com/library/blclark1-1a.htmhttp://www.mhhe.com/engcs/compsci/pressmanhttp://www.wiley.co.uk/vanvliet