Restaurant Reservation Management System Essay Example

because dinner at a country restaurant can easily take two to three hours.

Background of the study Here in the Philippines, restaurants have limited its customers in reserving a seat via phone and very few restaurants only use its own online reservation system via their own company’s predesigned website. In order to establish the restaurant’s brand name to the consumers, the system must streamline the reservation and order taking process. This system will aid the restaurant owners to provide their customers the freedom to reserve seats, customize their orders and pay in advance even before they are seated at the table.

Furthermore, it will enhance the customer experience because of its systematic and accurate order taking thus avoiding the long wait time.

Objective

To make an online reservation system that is advantageous to the business because and will enhance customer experience since it will allow customers to make reservations, order the food to be served and make payment right in the comforts of their own home or office 24 hours a day and 7 days a week. General Objectives

To develop a database that can record customer’s information, reservation date, food ordered, receive payments, check availability of reservation date and time, to inform customers to modify reservation date and time if requested is already booked to another customer or to send an email confirmation of the availability of the reservation.

Specific Objectives

To gather customer’s information (name, contact number and email address) and store it in the system’s database so that the customer would not be entering their full information again in case they need to make another reservation in the future. Record the reservation date and time

and cross-check the calendar database for availability and seating capacity so that the system would be able to inform customers in case the reservation time and date is no longer available.

Record the food ordered by customer and store it in the customer’s information system for future use.

To be able to connect to a secure payment system so that the restaurant would be able to receive customer’s credit card and debit card payments and payment disbursal would no longer pose as a problem. To be able to send an email confirmation immediately after the customer has done entering the reservation information.

SCOPE AND DELIMITATION OF THE PROJECT

Scope

The services provided are food ordering and table reservation management by the customer through an online system. The database will also include Emilio Aguinaldo College Customer Information Management, waiter information management, menu information management and reports. The main objective is to build a system that provides systematic ordering and reservation service.

With this online system, ordering and reservation management will become easier, paperless and convenient. It will also ensure the correctness of the order.

Delimitation

The online reservation system is limited only to processing reservations, order taking, payments and informing availability of reservation via email. Other “out of the menu” service or special requests will be made by the customer onsite and cannot be specified on the system in advance.

Significance of the project Building your customer database with easily accessible information such as personal guest information, dining preference, special events, manager notes, customer status and types can be beneficial because it will avoid repetitious data entry in the customer’s part and at the same time, the restaurant will have already recorded all information

pertinent to the customer’s preference further enhancing the customer’s experience and gaining repeat customers. The credit/debit card payment disbursals from the point of sale secure payment partner will also be scheduled accordingly so that the funds of the restaurant will be readily available.

RESTAURANT MANAGEMENT SYSTEM CHAPTER II REVIEW OF RELATED LITERATURE

The application of modern information technology dominated so far by the use of Internet websites and online reservation systems gives competitive advantage to other restaurants. However, the potential competitive advantage can be transformed into real advantage if only the websites have a proper design.

As a result, the advocator conducted research on the facts related to the system that might be helpful to its development. The following are the gathered related to the proposed system: Jeong et al. (2005) discuss the role of website quality in attracting online bookings and empirically test their proposed model with potential lodging customers. Authors indicate that information completeness and ease of use are important determinants of website quality. Schegg et al. (2002) analyze Swiss hotel websites over different criteria and conclude that they provide static information and limited transactional functions.

Law and Leung (2002) Landvogt (2004) evaluates several online booking engines over 23 different criteria, like overall user friendliness, payment method, instant confirmation, reliability, and invoicing function among others. These criteria present some of system’s functions and design principles discussed further in current paper. Law and Wong (2003) find the three most important factors that contribute to a successful website, according to the on-line purchasers, are secure payment methods, different price ranges for products/services, and user-friendly system.