Full Project – Design and implementation of a computerized restaurant management information system

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CHAPTER ONE

1.1     INTRODUCTION

Computerized restaurant management information system is database program that keeps record of all transaction carried out in the restaurant on daily bases. The system helps the restaurant management to keep adequate record of all transactions carried out and does that will still be carried out by the restaurant and maintain the database of the restaurant.

Restaurants are built of complex systems for buying, storing, preparing and selling food. The well-being of a restaurant depends on its management information systems, which coordinate everything from scheduling personnel to customer service. Restaurant management information systems should make a restaurant more profitable as well as a better place for customers to eat (Griffen, 2002).

Restaurant financial management systems should navigate issues of cash flow and keeping track of costs. A restaurant needs sufficient cash flow to buy supplies and pay employees, or it cannot continue to function. In addition, restaurants need to earn profit by controlling costs and maximizing revenue. Restaurant financial management systems should include cash flow projections forecasting income and expenses for upcoming months, and developing strategies to compensate for cash flow shortfalls such as a business line of credit or business credit card (Griffen, 2002).

• STATEMENT OF THE PROBLEMS

Sales and services are the fundamental tools in any business organization the profit and loose of any business depends on detailed information on sales and services made to aid in decision making and implementation, if accountability is not checked, then the business is sure to collapse, as a result in a any retail and hospitality business there is a need for a system that gives feedback to the management to aid decision making, this is where computerized management information system comes handy

• Besides, staffing a restaurant can be tricky because demand for food will likely fluctuate dramatically, often due to variables that you cannot track. Identify any variables you do observe that influence traffic in your restaurant, such as weather and day of the week. Build a weekly schedule to staff your restaurant in accordance with these variables, such as scheduling additional staff on Saturday night if that is your busiest shift.
• Compile data about sales and employee hours to determine a profitable ratio of employee hours to sales totals. Restaurant personnel training systems are also vital to success, ensuring that employees know company protocol and systems, and are capable of delivering a high quality product. Write a comprehensive employee manual detailing information that each member of your staff should know.
• Besides, customers are not able to ask about quality of food or ask for any specialized diet foods. It is more difficult to ask for gluten free or allergy free foods with computerized ordering. Also, it is more possible for a customer to place an order, but never pick up the order which can lead to waste of food and possibly a loss of profits.

1.3 AIMS AND OBJECTIVES OF THE STUDY

The main aims and objectives of the study are the Design, Documentation and Implementation of a Computerized Restaurant Management Information System. While the subsidiary objectives are:

1. To determine how computerized management information system has facilitated increase productivity, decrease paperwork, and ability to analyze trouble spots.
2. To determine how the system will increase the level of services quality and Customer satisfaction
3. To determine how the system will help the restaurants to have the ability to build competitive and strategic advantages by better understanding the needs and wants of the guests, hence building repeat business.
4. To determine how the system can lead organization towards better decision making and building a competitive advantage over its competitors.
5. To determine how computerized management information system will improve the operating efficiencies, provide restaurant and support center management with timely access to financial and operating data and reduce administrative time and expense

1.4 SIGNIFICANCE OF THE STUDY

The study is primarily aimed at increasing efficiency in operation, reducing time and running cost, monitoring and the recording of the activities and total administration in TranscorpHilton Restaurant Abuja by introducing a computerized Restaurant Management information System. Besides, this study is significance because its conclusions would be useful to:

1. Human Resources Managers in the hotel and restaurants business
2. The Federal, State and LocalGovernment
3. Scholars in the field of hotel and restaurant management
4. Management of TranscorpHilton Restaurant Abuja

1.5 SCOPE OF THE STUDY

This project work is narrowed to TranscorpHilton Restaurant Abuja. It deals with the Design, Documentation and Implementation of a computerized Management Information System. The program will concentrate on keeping records of the total management activities.

1.6 LIMITATIONS OF THE STUDY

Most constraint experienced during the course of writing this project is that of detailed information about their major operations, the personnel manager was a little diplomatic in answering my questions in order to reveal information that may indent the company’s image, though that did not stop me from writing and researching for detailed information. Due to time constraint, finance and confidentiality of information, program developed covers all aspect of customer satisfaction, services to customers, recording activities, buying and selling of food. Whatever is left out is as a result of the stated limitations.

• DEFINATION OF TERMS

• Computer: This is an electronic device that can accept data information of inputs, process the data and it have the ability to store the data and also retrieves it for future use.
• System: a computer whole, together as a mechanism or interconnecting network.
• MIS:ManagementInformation System.
• Program: A series of instructions to control the operation of a computer.
• Software: programs and other operating information used by a computer.
• Information: a processed data that is conveyed or presented by a particular sequence of symbols, impulses etc.
• Customer: gust/person who patronizes Restaurant.
• Authorization: to give staff permission or approval to access information.
• RECORD: Is the collection of information or data for evidence purpose which can easily be accessed when need arises.
• Management: This is the process of getting activities completed efficiently with and through other people.

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Full Project – Design and implementation of a computerized restaurant management information system