Jimma University Jimma Institute of Technology School OF Computing

JIMMA UNIVERSITY
JIMMA INSTITUTE OF TECHNOLOGY
School OF computing
TITLE: - RESTURENT AUTOMATION
(By Developing Software)
PROPOSED BY: ASTER KERA
RESEARCH PROPOSAL SUBMITTED TO: MR. GETACHEW M.
ID. NUMBER=RU0957/09
June, 2019
JIMMA, ETHIOPIA
Proposal Of Restaurant Automation 2020
EXCUTIVE SUMMERY
In restaurants when a waiter takes an order from the customer and order is then
printed out in the kitchen. When it is time to pay the waiter must go back to the
central location and print out a copy of the customer’s bill. If the customer wants to
pay with a credit card the waiter then has to take the customer’s credit card back to
the computer at the central location to scan it in and then print the receipt. This takes
the time and waste the paper used for receipt.
In this project will develop a hand held device that can be used take an order while
the waiter is standing at the table and send the order directly to a screen in the
kitchen. When the customer is done eating the waiter will be able to show the
customer their bill on the handheld device and, if the customer chooses to pay with a
credit card, the device will be able to scan the credit card and print out a receipt
without having to leave the customer.
In this project the software will developed to automate the work in the restaurant
with the low cost and the report will contain sections that address the following
issues: background, problem statement, project purpose, objective, scope of the
project, limitation, expected output, methodology, literature review, functional
requirement, list of hard ware and software, interface and communication, estimate
cost and schedules. The end product will be used in the demonstration,
modification/continuation recommendation for the Project.
Jimma University, JIT, School Of Computing Page i

Table Contents
EXCUTIVE SUMMERY.......................................................................................... i
CHAPTER ONE ...................................................................................................... 1
INTRODUCTION ................................................................................................... 1
1.1 Brief Background ...................................................................................... 1
1.2 Problem Statement ..................................................................................... 2
1.2.1 Project purpose ................................................................................... 2
1.3 Objective of the Research .......................................................................... 3
1.3.1 General Objective ............................................................................... 3
1.3.2 Specific Objective............................................................................... 3
1.4 Significance of the project ......................................................................... 4
1.5 Scope of the project ................................................................................... 4
1.6 Limitation .................................................................................................. 4
1.7 Expected output ......................................................................................... 4
1.8 Methodology ............................................................................................. 5
CHAPTER TWO ..................................................................................................... 6
LITERATURE REVIEW......................................................................................... 6
2.1. Theoretical and Concept Development ....................................................... 6
CHAPTER THREE ................................................................................................. 8
APPROACH AND DESIGN ................................................................................... 8
3.1. Functional Requirement ............................................................................. 8
3.2. Technical Approach Considerations and hardware used ............................. 9
3.3. Programming Language ............................................................................10
3.4. Wireless Communications ........................................................................10
CHAPTER FOUR ..................................................................................................11
USER INTERFACE AND COMMUNICATION ...................................................11
4.1. Interface ....................................................................................................11
4.2. Communications.......................................................................................11
4.2.1. Socket Programming..........................................................................11
CHAPTER FIVE ....................................................................................................12
ESTIMATING RESOURCE AND SCHEDULE ....................................................12
5.1. Cost estimation .........................................................................................12
Jimma University, JIT, School Of Computing Page ii

5.2. Schedule ...................................................................................................14
List of figure
Figure 1 methodology .............................................................................................. 5

Figure 2 Functionality chart of the handheld device ................................................. 9
List of table
Table 1 stationary cost ............................................................................................12

Table 2 material and software cost [10] ...................................................................13
Table 3 schedule of works.......................................................................................14
Jimma University, JIT, School Of Computing Page iii

CHAPTER ONE
INTRODUCTION
1.1 Brief Background
Restaurant is a place where people come, sit and eat meals that are cooked
and served by the chef and the waiters respectively. In traditional restaurant
system, orders are taken by a waiter and they bring the food when it is ready.
After eating the food, customers will pay the bill. This system relies on large
numbers of manpower to handle customer reservation, inquiry about them, ordering
food, placing order on table, reminding dishes of customer. Currently, there are a lot
of ways of serving the customers. For instance, waiter serving system (conventional),
conveyor belt serving system (Japanese style), self-carrying system (fast food), pen-
and-paper self-ordering system, etc. These systems are made in order to get
attraction from customers and to reduce the need of hiring more employees in their
workplace. When there is a robot that can conduct all the tasks done by human being,
it will strictly reduce the need of hiring more employees. Therefore, a serving robot
is proposed.
The purpose of this Project is to develop a handheld device that can be used take an
order while the waiter is standing at the table and send the order directly to a screen
in the kitchen. When the customer is done eating the waiter will be able to show the
customer their bill on the handheld device and, if the customer chooses to pay with a
credit card, the device will be able to scan the credit card and print out a receipt
without having to leave the customer. This system will reduce the time the waiter
takes to obtain and process an order and settle the bill with the customer. The device
will also eliminate some paper used because the only printout is the customer’s credit
card receipt.
The report contains sections that address the following issues: operating
environment; intended users; assumption and limitations; the end product; detailed
design of the Project; costs; and schedule to be used for the completion of the project
The end product will be used in the demonstration, modification/continuation
recommendation for the Project.
Jimma University, JIT, School Of Computing Page 1

The planned demonstration is going to be the same as the Project Plan, but included
within this report is an alternate demonstration if one the handheld devices are unable
to be obtained via donation, as it is very expensive. If this occurs, the alternate
demonstration stipulates the use of a handheld like device that is readily available
within the Department of Electrical and Computer Engineering.
1.2 Problem Statement
In many restaurants when a waiter takes an order from the customer they must write
the order down and then enter it into a computer at one central location. The order is
then printed out in the kitchen. When it is time to pay the waiter must go back to the
central location and print out a copy of the customer’s bill. If the customer wants to
pay with a credit card the waiter then has to take the customer’s credit card back to
the computer at the central location to scan it in and then print the receipt. The
current system wastes a lot of time because the waiter keeps going to and from the
customer and the computer at the central location. It also wastes paper since the order
must be written down, printed out in the kitchen, and finally a paper receipt must be
given to the customer
1.2.1 Project purpose

The purpose of the Project is to develop a Wireless Handheld Ordering System
(WHOS) to be used in a restaurant. The system will accept order information and
send it to the kitchen while the waiter is standing at the customer’s table. The system
needs the ability to notify the waiter when the order is done. When the customer has
finished their meal, the waiter will be able to display their bill and print a final
receipt that will be given to the customer. If the customer is paying by credit card the
waiter will be able to swipe the credit card information using the WHOS. The system
will be able to keep track of all orders taken each day. The WHOS will consist of a
handheld device (hereinafter called “product”) which will be able to communicate
wirelessly to output screens in the kitchen and to a central computer used to
record/document all orders. The devices will be modeled by using a Hardware
Development Kit (HDK) based on the Intel PXA270. All inputs into the WHOS will
be done using a Liquid Crystal Display (LCD) touch screen. Receipts given to
customers will be printed from a thermo printer connected to the system using

Bluetooth communications. All the programming for the devices will be done using
Microsoft Visual C++.
1.3 Objective of the Research
1.3.1 General Objective

Restaurant automation by develop a Wireless Handheld Ordering System (WHOS) to
be used in restaurant.
1.3.2 Specific Objective

 Develop a model of a handheld device: Part of the solution will include a
model of the handheld device based on a development platform. The model
should emulate an actual handheld device in most areas, except for mobility
considerations
 Wireless communication: The model handheld device must be capable of
two-way communication with a central computer. The handheld will be used
to send orders, and card authorizations, receive notices, updates, and any
other information necessary
 Bill tabulation and payment methods: The wireless device must be able to
calculate bills, swipe cards, receive signatures and personal identification
numbers and send a receipt to be printed. This will allow the waiter to
conduct all business tableside.
 Software that allows input of customer’s order: The handheld device must
have software that contains the menu and allows the waiter to input a
customer’s order and allow the waiter some degree of order customization. In
addition, the menu must be customizable, and able to be changed wirelessly
from the central computer.
 Database that tracks orders: A database needs to be developed for the
central computer that allows it to track all the orders made during a period of
time.
 Ease of Use: All devices and software must be easily used. The software on
the handheld needs a stylus that allows quick and easy navigation.

1.4 Significance of the project
The product is intended to be used by waiters in a restaurant environment. Customers

will also use the device to provide their electronic signature or debt card pin number.
Orders will be received in the kitchen where the cook will be able to view and
arrange the orders. The product will be designed so it can be easily used by an adult.
All parts of the system will be easy to learn with a minimal amount of training. The
requirements for using the product are basic reading and writing skills. The WHOS
will require initially to be installed by technical personnel but menu changes, data
interrogation and record reporting will be able to be accomplished by someone with
limited computer skills.
1.5 Scope of the project
This project starts by identification of the restaurant problems and tries to

technologies its task. In this project interested to Develop software which is capable
reduce the tiredness and time consumption in restaurant work. In generally the hard
ware material will select, the software will develop, implementation will take and the
end product will test as well as the feedback will take.
1.6 Limitation
a. Wireless and Bluetooth distance – Approximately 10m for Bluetooth and

much larger depending on the structure of the building for Wireless.
b. Power supply – This means the size of the battery used will limit the amount
of time the device can be used before it needs to be recharged.
c. Size and type of monitor available in the kitchen.
d. The cost for items needed to complete the Project. May need to tone down
the demo.
e. The lack of programming skills due to the team being made of just electrical
engineers.
1.7 Expected output
The expected Project product is a model of a WHOS that is ready for prototyping.
The model WHOS will use simplified restaurant management software for
demonstration. The following components will be available at the end of the Project:

1. Handheld device – Intel PXA270 HDK;

2. Computer monitor – displays the orders to the kitchen;
3. Wireless printer – compact and prints receipts;
4. Central computer – keeps track of orders and makes updates to the system.
5. Model – portrays final product.
1.8 Methodology
For the accomplishment purpose of this work there is a methodology that designed to
achieve the general and specific objective of this research work. Among the
methodology that will be used are listed as follow:
 Observation of different restaurants and identify their problems

 To addressing the above mention objective by the following way study on its
background and literature reviews
 A Model and developing the machine
Problem identification
Back ground and literature review
Preparing document the document about Prepared

Develop software software device
Installations of the
Running the Programing device
Cheek the proper work of the software and record feedback
Documentation
Conclusion
Figure 1 methodology

CHAPTER TWO
LITERATURE REVIEW
2.1. Theoretical and Concept Development
AN 18th-century Parisian chef, assumed by generations of historians to be the

world's first restaurateur, is a figment of the French imagination, according to an
American academic who spent four years trying to track him down.
In a newly published book which has provoked horror in the rarefied world of
Parisian gastronomes, Rebecca Spang, who teaches at University College, London,
has challenged French historians to produce evidence to back up the claim that a
Frenchman named Boulanger was responsible for inventing the country's best loved
social institution.
For more than 200 years Mr Boulanger has been credited with opening the world's
first Paris restaurant in 1765. But Miss Spang has been unable to find any evidence
that he ever existed. "This man named Boulanger simply never appears in any of the
sources I have examined," she told The Telegraph.
Her investigations are something of an embarrassment for some of France's most
eminent food experts. The commercial activities of the elusive Mr Boulanger have
been respectfully chronicled in countless histories of French cuisine, all of which
may now need substantial revision.
According to the Guide Gourmand de la France, a standard reference work for

French restaurants, Mr Boulanger set up his establishment in what is now the Rue du
Louvre, in Paris's first arrondissement.
Above the front door he is reported to have placed a sign stating: "Boulanger débite
des restaurants divins" ("Boulanger provides divine sustenance"), so becoming the
first businessman to use the word "restaurant" (albeit in its original meaning) to
describe a place where food can be had as well as the first to offer a choice of dishes
to customers.

Below the sign he was said to have added the Latin invitation: "Venite ad me omnes
qui stomacho laboratis et ego vos restauro," ("Come to me, those who are famished,
and I will give you sustenance").
The guide goes on to note that Mr Boulanger's most innovative dish was "sheep's feet
in a white sauce" and attributed some of the success of the new restaurant to his
beautiful wife, who allegedly attracted the admiring attentions of the writer Diderot.
Other sources are no less detailed. The Academic Dictionary of Gastronomes devotes
a page to describing a legal battle between Mr Boulanger and the Parisian food
guilds which attempted to outlaw the restaurant, on the grounds that it represented
unfair competition.

CHAPTER THREE
APPROACH AND DESIGN
The following section will discuss in detail the approach used to develop the WHOS, the design
of the components and the system. The first device to be discussed will be the handheld device
and then the central computer will follow.
3.1. Functional Requirement
The following requirements are specified in order to successfully complete the Project.
• Sending a customer’s order to the kitchen

• Receiving notices from the kitchen
• Sending order information to an “accounting database” on the central computer
• Receive menu customizations from the central computer
• Display all menu information defined by software
• Touch screen capabilities
• Receive credit card information via a magnetic card swipe
• Communicate card information to the central computer for verification
• Send receipt information to a printer
• Stylus that allows easy navigation

3.1.1. Functionality chart
Figure 2 Functionality chart of the handheld device
3.2. Technical Approach Considerations and hardware used
I. Hardware Development Kit(HDK)

II. ICOP Technology eBox-II
III. Credit Card Reader
IV. Bluetooth converter [1]

V. Printer

3.3. Programming Language
The programming language to use for the WHOS development was reviewed.
The languages considered were Visual C++ and Java.
a. Visual C++
Visual C++ language is based on C++ which is familiar to many members of the WHOS team.
Additional components assist in developing GUIs, often without writing much additional code.
3.4. Wireless Communications
The wireless communication method for the system was reviewed.
The methods considered were Bluetooth and Wi-Fi.
a. Bluetooth
Bluetooth is a wireless communication method for low power, short range, secure
communications. It allows quick and easy integration of different devices. However, only a
limited number of devices can communicate simultaneously using Bluetooth.

CHAPTER FOUR
USER INTERFACE AND COMMUNICATION
4.1. Interface
The GUI for the handheld device will consist of three regions. The first region will consist of the
bottom half of the hand hold’s display. This region is where all menu options will be displayed.
The second region consists of the buttons along to the top right side of the display.
This second region is where all permanent buttons will be displayed. The final region is the
display window in the top left corner of the handheld’s display. It will show all order
information, the price of each item, and a running tally of all items in the current order. The
following figure shows the GUI for the handheld device
4.2. Communications
The handheld device and the central computer will communicate using a wireless network. On
the software level the two systems will communicate using sockets.
4.2.1. Socket Programming

Sockets are one of the easiest ways for two computers to communicate with each other.
When the handheld device (client) needs to communicate with the central computer (server) it
will create a socket. This socket will correspond to a socket on the server with specific port
identification. When the client socket connects with the server socket it creates a link between
the two computers which information can be passed along. After communications with the server
are finished the connection will be broken until the next time the client needs to communicate
with the server in which case the connection will be remade. The sockets that will be used will
be unidirectional, so if the central computer needs to communicate with the handheld device the
central computer will become the client and the handheld will become the server. The same
process will occur just the roles will be reverse.

CHAPTER FIVE
ESTIMATING RESOURCE AND SCHEDULE
5.1. Cost estimation
Table 1 stationary cost
No. Item Unit Qty Unit price Total (ETB)

(ETB)
1 Photocopy Rim 5 120 600

paper
2 Pen Pcs 10 4 40
3 Not book No 4 15 60
4 Flash disk Pcs 1 300 300

16GB
5 CD-RW Pkt 5 20 100
6 Paper Pkt 2 120 240
Sub Total 1340

Table 2 material and software cost [10]
R.N Part material cost material Quantity

1 Hardware 25182 Birr
development kit
2 Card Swipe 1350 Birr
3 Wireless 1079.82 Birr
820.11Bpcmcia
4 Bluetooth printer 725 Birr
5 Bluetooth adapter 540 Birr
6 Project poster 900 Birr
7 Dell dimension 569 Birr
B110
8 Linksys 899.82 Birr
WRT54Gwireles
router
Subtotal Birr
=31245.64
Software
1 Microsoft Windows 995
CE .NET 4.2
2 Microsoft Visual 644
Studio Pro
w/MSDN Pro
Total 35842.62
Birr

5.2. Schedule
The table below is the breakdown of the research stages and the time schedule subject to
modification based on the prevailing situation
Table 3 schedule of works
Tasks Nov Dec Jan Feb Mar

Weeks 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Literature review
Data collection,
end user
identification
Proposal writing
and ready for
work
Data analysis
and
interpretation
and technology
identification
Technology
Selection and
identification of
requirement
Design process
Document
Design
Prototype
preparation and
implementation

End product
testing and
Feedback
Documentation
Project reporting
submission
Final report
submission


CONCLUSION
Although this device will not be a marketable product, the concept of the product will be proven.
Restaurant waiter will have a wireless handheld device that will allow the waiter to place orders,
receive payments and print receipts all with one device. Specifically, the device will incorporate
an LCD touch screen, a magnetic card swipe, and a Bluetooth printer which will allow
restaurants to increase the efficiency of the restaurants order/billing and inventory system and
reduce the amount of paper used. Restaurants may find the idea of this device to be an attractive
option, therefore such a system has a potential for success in commercial applications.

Reference
[1] "Bluetooth Frequently Asked Questions Components." MobileInfo.Com. Mobile Info. 18

Sept. 2006 <http://www.mobileinfo.com/Bluetooth/FAQ.htm>.
[2] "Untitled Document." BSQUARE Corporation. 8 Nov. 2006

<http://www.bsquare.com/dldfiles/images/270_technical_specs.asp>.
[3] ”Intel PXA27x Processor Developer's Kit." Download.Intel.Com. Intel Corporation. 14 Sept.
2006 <ftp://download.intel.com/design/pca/applicationsprocessors/manuals/27882705.pdf>.
[4] "Low-Cost Platform Supports Windows CE Contest." WindowsForDevices.com. 6 Nov.

2006 <http://www.windowsfordevices.com/news/NS2983372021.html>.
[5] "Card Reading > Magstripe > Swipe > Mini." Magtek. 6 Nov. 2006
<http://www.magtek.com/products/card_reading/magstripe/swipe/mini/specs_usb.asp>.
[6] "MA111 - 802.11b Wireless USB Adapter." NETGEAR. 6 Nov. 2006

<http://www.netgear.com/Products/Adapters/BWirelessAdapters/MA111.aspx>.
[7] "IOGEAR: Expand Your Connectivity." IOGEAR. 6 Nov. 2006

<http://www.iogear.com/main.php?loc=product&Item=GBP201KIT>.
[8] "Socket Programming." Troubleshooters.Com. 6 Nov. 2006

<http://www.troubleshooters.com/codecorn/sockets/>.
[9] "Visual Studio 2005 Professional Edition w/MSDN Pro." Pricegrabber.com. Price Grabber.
21 Sep 2006 <http://amdmb.pricegrabber.com/search_getprod.php/masterid=13954436>.
[10] Online shop. www. Stationary price. Com.
[11] background review online. www.resturantautomation written and predesigned project. com

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JIMMA UNIVERSITY

JIMMA INSTITUTE OF TECHNOLOGY

(By Developing Software)

PROPOSED BY: ASTER KERA

RESEARCH PROPOSAL SUBMITTED TO: MR. GETACHEW M.

Jimma University, JIT, School Of Computing Page i

Jimma University, JIT, School Of Computing Page ii

5.2. Schedule ...................................................................................................14

Figure 1 methodology .............................................................................................. 5

Table 1 stationary cost ............................................................................................12

Jimma University, JIT, School Of Computing Page iii

1.1 Brief Background

Jimma University, JIT, School Of Computing Page 1

1.2 Problem Statement

1.2.1 Project purpose

Jimma University, JIT, School Of Computing Page 2

1.3 Objective of the Research

1.3.1 General Objective

1.3.2 Specific Objective

Jimma University, JIT, School Of Computing Page 3

1.4 Significance of the project

The product is intended to be used by waiters in a restaurant environment. Customers

1.5 Scope of the project

This project starts by identification of the restaurant problems and tries to

a. Wireless and Bluetooth distance – Approximately 10m for Bluetooth and

1.7 Expected output

Jimma University, JIT, School Of Computing Page 4

1. Handheld device – Intel PXA270 HDK;

 Observation of different restaurants and identify their problems

Back ground and literature review

Preparing document the document about Prepared

Cheek the proper work of the software and record feedback

Jimma University, JIT, School Of Computing Page 5

2.1. Theoretical and Concept Development

AN 18th-century Parisian chef, assumed by generations of historians to be the

According to the Guide Gourmand de la France, a standard reference work for

Jimma University, JIT, School Of Computing Page 6

Jimma University, JIT, School Of Computing Page 7

APPROACH AND DESIGN

3.1. Functional Requirement

• Sending a customer’s order to the kitchen

Jimma University, JIT, School Of Computing Page 8

3.1.1. Functionality chart

Figure 2 Functionality chart of the handheld device

3.2. Technical Approach Considerations and hardware used

I. Hardware Development Kit(HDK)

III. Credit Card Reader

IV. Bluetooth converter [1]

Jimma University, JIT, School Of Computing Page 9

3.3. Programming Language

The languages considered were Visual C++ and Java.

3.4. Wireless Communications

The wireless communication method for the system was reviewed.

The methods considered were Bluetooth and Wi-Fi.

Jimma University, JIT, School Of Computing Page 10

USER INTERFACE AND COMMUNICATION

4.2.1. Socket Programming

Jimma University, JIT, School Of Computing Page 11

ESTIMATING RESOURCE AND SCHEDULE