DESIGN AND IMPLEMENTATION OF AN OLINE FOOD ORDERING SYEM

ZIGISAN PAUL MAXWELL

PSP/ICT/CSC/ND/21/2803

SUPERVISOR

MR. WONGDEM ARBET NGOM

BEING A PROJECT DESSERTATION SUBMITTED TO THE

DEPARTMENT OF COMPUTER SCIENCE, SCHOOL OF
INFORMATION COMMUNICATION AND TECHNOLOGY, PLATEAU
STATE POLYTECHNIC BARKIN LADI FOR THE AWARD OF
NATIONAL DIPLOMA IN COMPUTER SCIENCE.

NOVEMBER 2024

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 TABLES OF CONTENTS

I. INTRODUCTION
II. STATEMENT OF PROBLEMS
III. OBJECTIVE OF STUDY
IV. SCOPE OF STUDY
V. SIGNIFICANCE OF STUDY
VI. LIMITATIONS
VII. DEFINITION OF TERMS

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 CHAPTER ONE

BACKGROUND OF STUDY

INTRODUCTION 1.1
The online food ordering system is one of the latest servicers fastest food
restaurants in the western world are adopting. With this method, food is ordered
online and delivered to the customer. This is made possible through the use of
electronic payment system. Customers pay with their credit cards, although credit
card customers can be served even before they make payment either through cash
or Cheque So, the system designed in this project will enable customers go online
and place order for their food.

Due to the great increase in the awareness of internet and the technologies
associated with it, several opportunities are coming up on the web. So many
businesses and companies now venture into their business with ease because of the
internet. One of such business that the internet introduced is an online food
ordering system. In today’s age of fast food and take out, many restaurants have
chosen to focus on quick preparation and speedy delivery of orders rather than
offering a rich dining experience. Until recently, most of this delivery orders were
placed over the phone, but there are many disadvantages to this system.

It is possible for anybody to order any goods via the internet and have the goods
delivered at his/her doorsteps. But while trying to discuss the transfer method of
the goods and services, attention is focused on the payment mode. In other words,
how possible is it to pay for goods and services via the internet? This then leads to
the discussion of the economic consequences of digital cash. What are the
implementations from the view point of economic? Since the world is fast
becoming a global village, the necessary tool for this process is communication of

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which telecommunication is a key player. A major breakthrough is the wireless
telephone system which comes in either fixed wireless telephone lines or the
Global System of Mobile communication (GSM).

What I propose is an online ordering system originally designed for use in

college cafeterias, but just as applicable in any food delivery industry. The main
advantage of this system is that it greatly simplifies the ordering process for both
the customer and the restaurant. The system also greatly lightens the load on the
restaurants end, as the entire process of taking orders is automated. Once an order
is placed on the webpage that will be designed, it is placed into the database and
then retrieved, in pretty much real-time, by a desktop application on the restaurants
end. Within this application, all items in the order are displayed, along with their
corresponding options and delivery details, in a concise and easy to read manner.
This allows the restaurant employees to quickly go through the orders as they are
placed and produce the necessary items with minimal delay and confusion. The
greatest advantage of this system is its FLEXIBILITY.

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1.2 STATEMENT OF PROBLEM

As industries are fast expanding, people are seeking for more ways to purchase
products with much ease and still maintain cost effectiveness. The vendors need to
purchase the products in order to sell to end users. The manual method of going to
their local food sales outlets to purchase food is becoming obsolete and more
tasking. Food can be ordered through the internet and payment made without going
to the restaurant or the food vendor. So there is need for a wide range of publicity
and enabling direct order, processing and delivering of food through online system.
For this system, there will be a system administrator who will have the rights to
enter the menu with current prevailing prices.

1.3 OBJECTIVES OF STUDY

This study lays out a framework for a new system to be developed and brought to
the market for maximum use and to create an avenue through the web where users
can log on to our server and make a selection of whatever goods or food they like
and subsequently pay via the internet. The following are the objectives this would
bring:

1. The home page of this web interfile provides an avenue where customers
will be able to gather more and reliable information about what the fast food
industry really does.

2. The products and services offered would provide the customers with all the
different categories of available products that they can choose and select
from.

3. This will provide a user friendly environment between the customer and
employee thus increasing the efficiency of the food ordering system.

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4. There will also be an online purchase form with which valued customers
will be using to get in touch with any of their request whenever the need
arises.
5. It will also help for easy retrieval of orders made by the customers.

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1.4 SCOPE OF STUDY

In this project, a fast food company is designed and KRISPY FAST FOOD,
AWKA is taken as a case study to enable customers order for food and get it
delivered accordingly and also to reduce the long queues of customers at the
counter ordering for food and to reduce the work lord on the employees.

The following things are among other things that are discussed and what the
software would handle:

1.5 SIGNIFICANCE OF STUDY

In view of the rapid development of computer technology in almost all the fields
of operation and its use in relation to information management, it has become
important to look into the development of online ordering system for firms to meet
up with demands of the customers. Therefore, the food ordering and delivery
system will help customers and management to:

1. Advertise available foods in their company

2. Reduce the workload in the present system

3. Reduce time wasted in data processing

4. Create a platform for online purchase and delivery of fast food

5. Keep accurate record on purchased order and delivery.

1.6 LIMITATIONS

Due to time and financial constraints, the software that is developed covers only
the aspect of food ordering and payments.

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1.7 DEFINITION OF TERMS

FOOD: Any nutritious substance that people or animals eat or drink, or that plant
absorbs, in order to maintain life and growth

MENU: A list of dishes available in a restaurant or the food available or to be

served in a restaurant or at a meal for example "a dinner-party menu”, “politics and
sport are on the menu tonight".

ONLINE FOOD ORDERING: Online food ordering services are websites that
feature interactive menus allowing customers to place orders with local restaurants
and food cooperatives.
CREDIT CARD: A credit card is a payment card issued to users as a system of
payment. It allows the cardholder to pay for goods and services based on the
holder's promise to pay for them.

ORDERING SYSTEM: This is referred to as a set of detailed methods that is

being used in handling the ordering process.

RESTAURANT: (eating place) is a place where meals and drinks are sold and
served to customers.

CUSTOMER: Sometimes known as a client, buyer, or purchaser) is the recipient

of goods, services, products or idea obtained from a seller, vendor, or supplier for a
monetary or other valuable consideration.

TECHNOLOGY: It is the study of techniques or process of mobilizing resources

(such as information) for accomplishing objectives that benefit man and his
environment.

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HAMBURGERS: A hamburger is a sandwich consisting of a cooked patty of
ground meat usually placed inside a sliced hamburger bun.

SHAWARMA: Shawarma is a Levantine Arab meat preparation, where lamb,

chicken, turkey, beef, veal, or mixed meats are placed on a spit, and may be grilled
for as long as a day.

BEEF: Beef is the culinary name for meat from bovines, especially cattle. Beef can
be harvested from cows, bulls, heifers or steers. Beef muscle meat can be cut into
steak, roasts or short ribs.