CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

The online food ordering system is one of the latest service, most fast 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
which telecommunication is a key player? A major breakthrough is the wireless

1
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.
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
2
food they like and subsequently pay via the internet. The following are the
objectives this would bring:

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

 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.
 It will also help for easy retrieval of orders made by the customers.
1.4 SCOPE OF STUDY
In this project, a fast food company is designed and Spicie Bakery and Restaurant
Auchi, Edo state 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:
 About the fast food company
 The fast food and the services offered there
 Online purchase
 Type of food provided.
 Online purchase
 Type of food provided.

3
1.5 SIGNIFICANCE OF THE 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.
6. 1 LIMITATIONS OF THE STUDY
Due to time and financial constraints, the software that is developed covers
only the aspect of food ordering and payments.
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.
4
 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.
 HAMBURGERS: A hamburger is a sandwich consisting of a cooked patty
of ground meat usually placed inside a sliced hamburger bun.

5
 CHAPTER TWO
LITERATURE REVIEW
INTRODUCTION
An ordering system is referred to as a set of detail methods that is being used in
handling the ordering process. Food ordering can be computerized or done
manually. This helps the customer to order their food themselves which is known
as the customer self-ordering system. The customer self-ordering system can be
defined as a computerized system that is being used by customers to place their
own orders in the restaurant and allow the orders to be tracked, in order to prepare
and deliver the food to the customer (Anderson, 2008).
2.2 SELF-SERVICE/SELF-ORDERING IN RESTAURANT
Self-service or self-ordering in restaurant industry refers to the restaurant
taking orders from customers through applying various types of technologies such
as internet and many others. Self-service or self-ordering is successful when it is
applied at restaurants in many other countries. The usage of the self-service or
self- ordering technology is proven to benefit most of the investors.
Odesser-Torpey (2008), reports that most of the Americans hate waiting for an
order. Therefore, they prefer self-service technology, which can be in form of text
messaging, the internet and kiosk. Usually, the customer prefers self-service
because of speed and convenience in making order and transaction while minimize
the miscommunication. He also mention that self-activated terminal are more
likely to serve as ordering innovation in the future. The implementation of
alternative ordering can increase check size, free up counter staff that need to serve
customers and take money handling out of service equation.
Bhatnagar (2006) mentioned that the innovation of kiosk and computerized ·able
to ordering screen will force restaurant industry re-jigger an often used acronym
quick service restaurant to the self-service restaurant. Customers can get
6
information or search for recipes from the kiosk and internet. The kiosk and
Internet also takes orders and receives credit cards or debit cards payment. As a
result, wrong order and long queue can be avoided, order staff can be arranged to
somewhere else and focus to speed up on delivery orders. On the other hand, a
table-top touch screen order system can take customer orders as well as handle
other customer requests such as refill drinks, call a waiter and make payment by
credit card and debit card.
Bytes, a restaurant located at Canterbury has been successfully standing
apart from the competitors because of applying online self-service ordering and
the payment concepts. The system used in Bytes allows the customers make an
order through the touch screen, and the order will be directed to bar or kitchen.
The system also offers games after a customer placed the orders while internet
access will be provided to customers in the future. Touch screen ordering reduces
the references, generate the management reports, perform analysis as well as
allows the menu to be updated instantly. (Brickers, 2006).
Based on study, it is possible for applying the online food ordering system
to the fast food restaurants in Nigeria. This is because the system can improve
workplace efficiency, increase sales of the restaurant as well as reduce making
incorrect order. As a result, it is worth for investing on the system, whereby it
can horten the return on investment. In addition, the system should be supported
by the food origin taste and services to maintain the customers' loyalty and
satisfaction. However, widely implementing the food ordering system may cause
the influx of labor due to the elimination of waiters in restaurant industry. Even
the system is important to be implemented, yet there is still some risk in other
factors such as a direct interaction and restaurant design concept, which need to
be considered for ensuring the success of the system.

7
Gan, (2002) proposed to develop an online fast food restaurant ordering system
that allows customers to place orders anytime at any place. The system helps to
manage order from customer as well as advertise promotion. It allows kitchen staff
to view ordering information, management to manage fast food raw materials and
staff to search customer delivery and profile information. This system helps to
reduce queue issues during peak hours, speed up food preparation can be boosted
up and increases return of investment for the investor.
De Leon, (2008) mentioned that there are several aspects that should be
included in a good online food ordering system. System should be simple to
navigate, not clustered and easy to make an order, (Sharma, 2007,) designed with
professionals looking with search engine optimize capability and available 24
hours. The system should also have a secure payment gateway to protect their
customers' credit cards information, fast and keep track on orders and sales history
easily as well as generate a comprehensive sales report, (Sharma, 2007).
2.3 E-COMMERCE
Electronic commerce or e-commerce according to Garret, (1996) is the
exchange of goods and services by means of the internet or other computer
networks. In e-commerce, buyers and sellers transact business over networked
computers. Electronic commerce is also sharing business information,
maintaining business relationships and conducting business transactions by
means of communication networks. It includes the relationship between
companies (business-to-business), between customers (customer-to customer)
as well as between companies and customers (business- to-customer). Business
to business segment currently dominates the e-commerce while customer
oriented segment is significantly lagging behind and current estimate places it
at less than 10% of the exponential growth Vladimir, 2008).

8
 E-commerce offers buyers convenience. They can visit the World Wide Web
(www) sites of multiple vendors 24 hours a day and seven days a week to
compare prices and make purchases, without having to leave their homes or
offices. For sellers, e-commerce offers a way to cut costs and expand their
markets. They do not need to build staff or maintain a store or print and distribute
mail order catalogs. Because they sell over the global internet, sellers have the
potential to market their products or services globally and are not limited by the
physical location of a store.

E-commerce also has some disadvantages, however. Customers are reluctant to

buy some products online. Online furniture businesses for example, have failed
for the most part because customers want to test the comfort of an expensive item
such as a sofa before they purchase it. Many people also consider shopping a
social experience, for instance, they may enjoy going to a store or a shopping
mall with friends or family, an experience they cannot get online. Customers also
need to be reassured that credit card transactions are secure and that their privacy
is respected. E-commerce is not only widening customer's choice of product and
services, but also creating new business and compelling established business to
develop internet strategies.
A fast food restaurant is a restaurant characterized both by food ready to eat
quickly after ordering and by minimal service. One trait shared by all fast food
establishments is that the customer pays for the food prior to consuming it. Often
this food is referred to as fast food. The food in these restaurants is often cooked
in bulk and in advance and kept warm or reheated on order.
Although fast food restaurants are often viewed as a representation of
modern technology, the concept of "ready cooked food to go" is as old as cities
themselves, unique variations are historical in various cultures. Ancient Roman

9
cities had bread-and-olive stands, East Asian cultures features noodle shops. Flat
bread and falafel are ubiquitous in the Middle East. Popular Indian fast food
delicacies include Vada Pav, Papri Chaat, Bhelpuri, Panipuri and Dahi Vada. In
the French speaking nations of west Africa, meanwhile, roadside stands in and
around the larger cities continue to sell- as they have done for generations-a range
of ready-to-eat char grilled meat sticks known locally as "brochettes" (not to be
confused with the bread snack of the same name found in Europe).
The modern history of a fast food in America began on July 7, 1912 with the
opening of a fast food restaurant called the Automat in New York. The Automat
was a cafeteria with its prepared foods behind small glass windows and coin-
operated slots. Joseph Horn and Frank Hardart had already opened an Automat in
Philadelphia but their Automat at Broadway and 13th street, in New York City,
created a sensation and numerous Automat restaurants were quickly built around
the country to deal with the demand. Automats remained extremely popular
throughout the 1920’s and 1930’s. The company also popularized the notion of
"take-out" food, with their slogan "less work for mother". The American company
White Castle is generally credited with opening the second fast food outlet in
Topeka, Kansas in 1921, selling hamburgers for five cents apiece. White Castle
later added five holes to each beef patty to increase its surface area and speed
cooking times. White Castle was successful from its inception and spawned
numerous competitors.
Mc Donald's, the largest fast food chain in the world and the brand most associated
with the term "fast food" was founded as a barbeque drive-in in 1940 by Dick and
Mac. After discovering that most of their profit came from hamburgers, the
brothers closed their restaurant for 3months and reopened it in 1948 as a walkup
stand offering a simple menu of hamburgers, French fries, shakes coffees and
coca-cola, served in disposable paper wrapping. As a result, they were able to
10
produce hamburgers and fries constantly, without waiting for customer orders, and
could serve them immediately; hamburgers cost I Scents, about half the price at a
typical dinner. The McDonald's stand was the milkshake machine company's
biggest customer and a milkshake salesman named Ray kroc travelled to California
thought he could expand their concept, eventually buying the McDonald's
operation outright in 1961 with the goal of making cheap, ready-to-go hamburgers,
French fries and milkshakes a nationwide business.

11
 CHAPTER THREE
SYSTEM ANALYSIS AND DESIGN
3.0 SYSTEM ANALYSIS
This involves a detailed study of the current manual system leading to
specifications of a new Online Food Ordering System. During analysis, data would
be collected on the available files, decisions point and transactions handled by the
present system. Interview, on the observations are the tools used for system
analysis of present system. System analysis also includes subdividing of complex
processing involving the entire system, identification of data store and manual
processes.
3.1 ANALYSIS OF EXISTING SYSTEM
Throughout the system analysis, an in-depth, study of end-user information is
conducted, for producing functional requirement of the proposed system. Data
about the existing ordering system is collected through several fact-finding
techniques such as website visit and document review, at the beginning of this
stage. The data collected facilities information required during detailed analysis. A
study on the current system is performed based on the collected data. As a result,
user requirement of the proposed system are determined. At the end of this stage,
requirement specification is produced as deliverable.
The existing system happens to be a non-computerized operating system were all
operations are done manually by the waiter carrying paper and to take down the
order of the customer or making an order over the counter. This leads to mistakes
because the waiter might not understand what the customer had ordered therefore
serving him/her a different menu. This could be so embarrassing because the
customer might not take it lightly with the waiter which may lead to
misunderstanding.

12
3.2 PROBLEMS OF EXISTING SYSTEM
Due to manual means being employed by the fast food restaurants, it is very
difficult to satisfy the wants and needs of the customers. Most of the problems
include:
1. Mistakes are made when taking the orders of the customers
2. The process of collecting customers' purchases order is very tedious. This
makes it impossible to deliver goods on time.
3. It leads to lack of understanding between the customers and the employees.

1. The record keeping system is poor. Losses of vital records have been
reported in the past consequently. Besides, protecting the file system from
unauthorized access is a problem that has defiled solution. authority.
Management at times seeks to get a copy of the customer's order form and
this may take a lot of time to obtain it.
6. It causes reduction of production flow.

These are the major problems facing the existing system and would be
corrected with the help of the proposed system.
3.3 ANALYSIS OF THE PROPOSED SYSTEM
The proposed system is developed to manage ordering activities in fast food
restaurant. It helps to record customer submitted orders. The system should cover
the following functions in order to support the restaurant's business process for
achieving the objectives:
1. To allow the customer to make order, view order and make changes before
submitting their order and allow them make payment through prepayment

13
 card or credit card or debit card.
2. To provide interface that allows promotion and menu.
3. To prevent interface that shows customers' orders detail to front-end and
kitchen staffs for delivering customers' orders
4. Tools that generate reports that can be used for decision making. Price, add a
new menu and many others as well as tools for managing user, system menu
and promotion records.
3.4 JUSTIFICATION FOR THE NEW SYSTEM.
It is the purpose of the new system to address all the problems plaguing the
present system. This system will do the analyzing and storing of information either
automatically or interactively. It will make use of PhP-MYSQL. This will be like
this: a report is generated conforming to particular information needed by the
management via the monitor. This will require the input of necessary data and
record of fast food ordering and delivery and then a report is generated.
The proposed system will also have some other features such as:
1. Accuracy in handling of data
2. The volume of paper work will be greatly reduced.
3. Fast rate of operation as in making the ordered food available and delivered
on time.
4. Flexibility (i.e. it can be accessed at any time)
5. Easy way to back up or duplicating data in CD's in case of data loss
6. Better storage and faster retrieval system
7. Errors in the reports will be greatly minimized.

14
3.5.1 File Design

8. Almost all the information that is required to fill the Online Food Ordering
system form comes from database management system. Only few things are typed
manually into the form.

TABLE 1: ADMIN
ID INT(3) NOT NULL
USER.NAME Varchar( 15) NOT NULL

TABLE 2: CUSTOMER
password Varchar(12) NOT NULL
ID INT(3) NOT NULL

FIRST NAME Varchar(30) NOT NULL

SURNAME Varchar(20) NOT NULL
MOBILE NUM varchar( 11) NOT NULL
EMAIL Varchar(20) NOT NULL
ADDRESS Varchar(500) NOT NULL
USERNAME Varchar( 12) NOT NULL
PASSWORD Varchar( 12) NOT NULL

TABLE 3: FOOD ORDER

ID INT(3) NOT NULL
FIRST NAME Varchar(30) NOT NULL
SURNAME Varchar(20) NOT NULL
MOBILE NUM Varchar( 11 ) NOT NULL
ADDRESS Varchar(500) NOT NULL

15
 Varchar( 50
SUB NOT NULL
)
Varchar( 10
QUANTITY NOT NULL
)
Varchar( 50
DATE NOT NULL
)
TIME Varchar(l 5) NOT NULL
Varchar( 15
FOOD NOT NULL
)

Table: 4: PRODUCT
ID INT(3) NOT NULL
NAME Varchar(l 5) NOT NULL
PICTURE Varchar(500) NOT NULL
AMOUNT Varchar( 50) NOT NULL
DES Varchar(300) NOT NULL

3.5.2 Input/output Design

Input Design
The system is designed to accept several input details efficiently through input
forms and user clicks. The data captured through the user keystrokes and clicks are
received by specific modules on the system and relayed to the back-end of the
system for processing. Input is collected using the following page modules.
Preference information which gives the system a method of personalizing the page
for the user on the next visit.

16
Admin-login-php: This is used to capture information about the administrative
personnel who controls content and display on the system.
Output Design
The system is designed in such a way that it efficiently provides output to
the user promptly and in a well-organized manner. The format for the several
output are make available on the output web pages. Output can be relayed using
the following page modules:
1. Product list: This display output information for the list of food delicacies
which are currently available
ii. Search result: This displays output information for the order report
iii. About us: This displays output information that talks about the
ordering outfit

CHAPTER FOUR
17
 PROGRAM IMPLEMENTATION
4.1 CHOICE OF PROGRAMMING LANGUAGE
So many programming languages were put into consideration in the cause of
designing this software. A lot of factors were also considered which includes the
online database access, data transmission via networks, online database retrieval,
online data capture, multi user network access database security, etc.
The database system used to implement the back-end of this system 1s
MySql. MySql database is a robust database that can guarantee database integrity,
database protection and accommodate large database. Access to the system was
made possible by a graphical interface (phpMyadmin) with an ISAM engine. The
phpMyadmin is very user friendly and can be modified programmatically.
4.2 SYSTEM REQUIREMENTS
The software for the new system will require certain things for it to work
properly, the system requirements consists of the following:
4.2.1 Hardware Requirement
Hardware requirement captures the complete hardware requirement for the
system, or a portion of the system. Due to the nature of the programming language
and the software features it support, it requires certain amount of hardware
resources. Typically, of these requirements includes:

1v. The system can verify the data before transaction.

4.2.4 Non-Functional Requirements
Sommerville (2004) has identified the non-functional requirements as "constraints
on the services or functions offered by the system. They include timing constraints
on the development process and standards. Nonfunctional requirements often apply
to the system as a whole".
The main non-functional requirements for the software are as follows:
18
  Usability: the system will be fully operational and in working condition,
along with providing a user friendly interface for visually impaired users.
 Speed: the system will allow customers to reserve tickets quickly.
 Security: the system will contain security features in the form of a username
and password.
 Reliability: the system will have a high availability rate.
 Performance: the system will have a quick response rate.

4.3 PROGRAM SPECIFICATION

The following are how the software is to be made:

 The Main Menu or Home Page: This enables the users to have access to
other sub menu/systems.
 User Registration Page: User registers with Name, a User name (for
logging in later), Password, Phone Number, E-mail address.
 User Login Page: When clicked on Login, a form appeared where the user
supplies his/her user name and password to gain access to the program. User
can order food after log in. Forgot password use for retrieve password.
 Order Food Page: After login, a page will be displayed. Where the
customer will check the food details and order.
 Add Food Interface: The page will be where the Admin will add the food
to be ordered.
 Admin Control: Admin login with admin User Name and Password. Admin
can change food name and food time. Admin can add new food; admin can
edit food details. Admin can delete food. Admin can add new food schedule.
Admin can edit food schedule. Admin can delete food schedule. Admin can
control the signed up users.
 Logout Menu: when the logout menu is been click, the software is exited.
19
4.4 CHANGE OVER PROCEDURES

This is the method of changing from the manual system of operation to a

computerized system of operation or vice versa. The changeover procedure that
will be used or employed is the parallel change over.

Parallel Change Over: In parallel change over, the new system runs
simultaneously with the old for a given period of time, of all the techniques this
tends to be the most popular, mainly because it carries the lowest risk. It is time
consuming and of higher costs.

4.5 PROGRAM FLOWCHAT

START

20

Display the home

page
SELECT PAGE OPTION

IF FAST
FOOD DISPLAY A
SELECTED VARIOUS FOOD

IF ABOUT
US DISPLAY THE
SELECTED ABOUT US PAGE

DISPLAY THE
IF CONTACT CONTACT US PAGE
US SELECTED

YES

DISPLAY THE
IF SEARCH
SEARCH RESULT FOR
IS
SELECTED THEFOOD

STOP YES

YES

YES

21
 A

IF VIEW
FOOD
DETAIL DISPLAY FOOD
SELECTEDS
DETAILSS

ADD FOOD TO
IF ADD TO
FOOD CART
CART
SELECTED

PLACE ORDER

STOP

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

22
5.0 SUMMARY OF THE STUDY

At the end of this project work, I was able to design and develop software that can
successfully handle online food ordering and product order for Spicie Bakery and
Restaurant. In the process of the design, first-hand information on fast food
businesses was obtained. This work also will serve as a stepping-stone for people
who wish to research more on this topic. Other benefits are:

 Provision of facility for handling text electronically using powerful and

sophisticated word processors to produce elegant and error free documents.

 In addition to storing the organization's operational data on disk backing

storage, other forms of data used by the organization could also benefit from
storage on such medium.

 With the installed software, product ordering and delivery was made easier.

The systematic approaches used during each phase of the software development
provides a clear road map that would be of immense help to anyone carrying out
research work in this area.

5.1 CONLUSION

The development of online food ordering system involved many phases. The
approach used is a top-down one concentrating on what first, then how and moving
to successive levels of details.

The first phase started with a detailed study of the problems and prospects of
ordering in Specie Bakery and Restaurant. In the course of this study, many
problems were discovered to have hindered the effectiveness of the existing
manual system. These problems, information needs and activities were
documented and later used as the basis for system design, which immediately

23
followed the first phase. The design phase was concerned primarily with the
specification of the system elements in manner that best met the organization's
business needs.

5.2 RECOMMENDTION

It is known that for any meaningful computer based information management to be

integrated into any organization, proper training and orientation has to be given
both to the staff and management. Proper training should be given to the data entry
staff on how to handle the computer hardware especially during backup processes.
In particular, electronic storage media are usually sensitive to change in
temperature or pressure and as such, data can be lost very easily. The staff should
also be highlighted on the need and advantage of the system and how it will
equally assist them in their various field of work. They should also be informed of
the cost of maintaining this new system so that they will handle it with all
carefulness. Training materials should not be present in formal way but with
procedures like policies and form etc, there should be circulated to the personnel.

This will at the end generate appreciation and needed interest to operate the
system.

REFERENCES

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Anderson, R.G. (1978), "Data processing and Management Information Systems"
McDonald and Evans Ltd. 32
Bhatnagar, P. (2006). Dinning Trends: self-service=Quick-service, Cornell
Hospitality Report 11.1 7 (2011): p6- l 8.
Brickers, J. (2006). Is Fast Casual Self-Service at the Tripping Point? "Profitability
analysis for table service restaurants".
De Leon, E. (2008, August 23). Best Online Food Ordering System. Restaurant
Checklist.
Gan, C.C. (2002). Online Fast Food Restaurant Ordering Systems. Cornell
Hospitality Report 11.1 7 (2011): p6- l 8.
Hobbs, N. (2004, march 26). Restaurant Customer Ordering. Kroc, Ray (1977).
Kroc, Ray (1977). Grinding it out: The Making of McDonald's. Chicago:
Contemporary Books.
Odesser-Torpey (2008), "Profitability analysis for table service restaurants".
Cornell Hospitality Report 11.17 (2011): p6-l 8.
Purname, J., &Wibowo, A.Y. (2007).Wireless Application for Ordering
Management System in a Restaurant. Sharma, I. (2007, June 22).
Scifo, Danilo, et al. "Online Restaurant Reservation system and method." U.S.
Patent Application No. 12/069,895.
Sharma, I. (2007, June 22). How Online Food Ordering System helps you run more
efficiently.
Swapna, V; Fridouse, M; and Ali, K (2002) "Design and Implementations of
Ordering System to Restaurants in International Journal of
Engineering Research & Technology
Vladimir, J (2008): "The current state of online Restaurant Reservation in the US
restaurant industry." Cornell Hospitality Report 11.1 7 (2011): p6- l 8.

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