Professional Documents
Culture Documents
A PROJECT REPORT
ON
SUBMITTED TO GURU NANAK DEV UNIVERSITY AMRITSAR For the partial fulfillment for the Award of degree of BCA-2011
Supervised by: Prof. Harbhajan Singh Dept. of Computer Science Submitted By: Shahnaz 92045
Khalsa College,Amritsar.
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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
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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 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 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 Certificate Acknowledgement 1 2 3
Introduction Existing System Proposed System Data Flow Diagrams Entity Relationship diagram Input Screens Reports Reference
5 8 10 13 16 19 28 32
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INTRODUCTION
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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
Developed By: Shahnaz (92045) Page 6
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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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
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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.
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 has ordered 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 can pay advance money. The record of customer should be added here.
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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Restaurant Billing System 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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DFD is a graphical representation of flow of data through a system. It pictures a system as a network of functional processes.
Symbol
External Entity
Defines source or destination of system data. The entity which receives or supplies information
Data Store
Repository of Data
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 sets
line
Attribute
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Custno
Name orders
Customer
Item name
Itemno
Username
password
Restaurant
Administrator
Name
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INPUT SCREENS
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MDI FORM
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OUTPUT REPORTS
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INVOICE TO CUSTOMER
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ITEMS LIST
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REFERENCES
Waman S. Jawadekar. Software Engineering: Principles and Practice McGraw 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, 5th Edition, McGraw Hill, 2001. ISBN 0-07-365578-3 An Introduction to Object-Oriented Programming with Visual Basic .NET by Dan Clark Introduction to Visual Basic Using .NET by Robert J. Oberg, Dana L. Wyat An Introduction to Programming with Visual Basic .Net by David I. Schneider Mastering Oracle8i http://www.google.co.in http://www.ieee.org http://www.ask.com
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