Introduction To Content Not Topic Page Task 11: Company Prof

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Contentnotopicpagetask 11introduction411company Profile520problem S

CONTENT No Topic TASK . Introduction .1 Company profile .0 Problem Statement .0 Objective of project .0 System Definition .1 System Boundary .2 Major user view .0 Requirement Analysis .1 System specification Part .0 Introduction Nowadays many systems have been developed to make life easier. The system will include a database that will record all the data. This document provides a detailed report of the project undertaken to solve problems experienced by Noor Al Mandi restaurant in facilitating information/knowledge sharing and member interaction. Noor Al Mandi restaurant needs to maintain the record of customers and reserve tables beforehand.

Customers should be able to know the availability of the empty place on restaurant on a particular date. Throughout the project, the importance of sustained end-user involvement was considered vital to success. The use of the WISDM using a DBMS to store and manage data comes with advantages, but also overhead. One of the biggest advantages of using a DBMS is that it lets end users and application programmers access and use the same data while managing data integrity. Data is better protected and maintained when it can be shared using a DBMS instead of creating new iterations of the same data stored in new files for every new application. The DBMS provides a central store of data that can be accessed by multiple users in a controlled manner, supplemented by prototyping, allowing requirements to be continually re-defined and integrated into the system.

An effective change management programmer was also designed to ensure continued involvement and support from key stakeholders, who would ultimately decide upon project success/failure. The people-based nature of the problem meant extensive organizational and information analysis were undertaken prior to design/implementation. A phased approach to develop permitted simultaneous testing and development, increasing efficiency. While unit testing was completed by the developer, extensive end-user acceptance testing was also utilized to evaluate prototypes and the final system.

1.1 Company profile Noor Al-mandi was established by 2 partners in November 2011. After 6 years of working, the Restaurant owners opened their branch in 2017. Noor Al-mandi is a Yemeni Restaurant that serves Yemeni food and it is located in Dubai. The Restaurant provides many services besides serving food only; customers can order food the traditional way by coming into the restaurant or by calling or by ordering online through food applications in UAE such as Talabat.

1.1.1 Mission statement · Provide high-quality food. · Create and cultivate long-term relationships with customers. · Achieve customer satisfaction. · Constantly improve the services.

2. Problem Statement a. How to save the details of the customer and combine them in the easiest way without writing it back. b. How to record all the orders, so that it is helpful to track all the details of the order and create records much faster than manual systems.

3.0 Objective of project The primary objective of this project is to create a database system that is both easy and efficient in retrieving and sorting information. 1. To save order details. 2. To record all the orders for Noor Al Mandi Restaurant.

4.0 System Definition 4.1 System boundary System user for this system will help them to interact with this system. They can add, edit, delete, update, and save the data. Then they can find the data by searching some unique value or can using some keywords. They also can have the report based on the data that they insert. They also can classify their report based on what they want. 4.2 Major user view · Manager can access all the available data stored by all. · Employees can access personal data and certain company data. · Developers can access all the data that is stored.

5.0 Requirement Analysis a) System specification 5.1 Functional Requirement The system named Ibus operated to help manage the daily operation of the restaurant. The system helps in preparing all kinds of reports such as profit and loss, inventory report, and commission report. The system also has 3 sections in their system which are delivery section, take-away section, and dine-in section that are used for placing orders. Each section has its unique ID which is staff ID. · Stock Information The system operated according to their operation hours during lunch and dinner. All the stocks were separated by daily and monthly stocks. For daily operation, ingredients such as milk and yogurt, raw ingredients such as fish, meat, chicken, and more need to be ordered daily. Rice, plastics, spices, and other dry materials were separated in monthly stocks where all the stocks needed to be ordered monthly. · Payment In terms of payment, there were two types of payments in the system. The first one is Cash-On-Delivery and the other one is payment of credit. For customers, they can choose their type of payment during the food ordering. Besides that, the payment for the raw material was made within 10, 60, or 90 days based on the agreement with the supplier. For staff payment, the staff receive their payment monthly. · Manage Order For the staff who received the orders, the orders will be put under his/her name so that the owner can monitor the staff in case the order has been misplaced or solve any problem that occurs within the time. · Customer’s Order Orders that need to be delivered, the orders will be placed in the delivery section. For delivery, the customers need to provide their details such as name, mobile number, location, and their order. The orders then will be keyed into the system by the staff. After he/she keyed in the orders, all the details will then deliver to the kitchen to the person in charge to prepare the food. The preparation usually took 15 to 20 minutes. The packed food will then be delivered to the customer based on their location. Take-away orders have the same operating system as the delivery orders. Their orders will then be delivered to the kitchen as the same as the delivery order. Instead of delivery, customers walked into the restaurant to order and pick up their food.

Paper For Above instruction

Introduction

In the contemporary hospitality industry, particularly in the restaurant sector, technological advancements significantly enhance operational efficiency and customer service. The project undertaken centers on developing a comprehensive database management system for Noor Al Mandi Restaurant, a Yemeni dining establishment based in Dubai. This system aims to streamline customer data management, reservation processes, and order tracking, addressing key operational challenges faced by the restaurant. By leveraging a robust Database Management System (DBMS), the restaurant can improve data accuracy, accessibility, and organizational control, ultimately heightening customer satisfaction and operational efficiency.

Company Profile

Founded in November 2011 by two partners, Noor Al Mandi has established itself as a prominent Yemeni restaurant in Dubai, offering authentic Yemeni cuisine. In 2017, the restaurant expanded by opening a new branch. The restaurant's primary mission is to serve high-quality Yemeni food while fostering enduring relationships with patrons. Its services include dine-in, take-away, and online orders via popular UAE platforms like Talabat. The restaurant emphasizes customer satisfaction, service quality, and operational excellence as core pillars of its mission statement.

Problem Statement

The restaurant faces specific operational challenges that necessitate a digital solution. These include the need for an efficient system to record customer details and combine this data seamlessly without redundant entry, as well as a reliable method for tracking all orders. Manual systems are inefficient for managing high volumes of data and do not facilitate quick retrieval or comprehensive tracking, especially during peak hours. The absence of an integrated system hampers real-time data access, impacting service delivery and overall productivity.

Objectives of the Project

The primary goal of this project is to develop an easy-to-use and efficient database system capable of retrieving and sorting data rapidly. Specific objectives include:

• To create a secure database for storing customer details and order histories.
• To enable swift recording of all restaurant orders for better tracking and management.
• To facilitate quick data retrieval for reporting and analysis, contributing to improved decision-making.

System Definition

System Boundary

The system will be designed to allow authorized users—managers, employees, and developers—to interact with the data. Users can perform CRUD (Create, Read, Update, Delete) operations, search using unique identifiers or keywords, generate reports, and classify data according to their needs. The system will operate within defined boundaries, primarily focusing on customer reservations, order management, and inventory tracking.

Major User Views

• Managers will have access to all data, including reports, sales, inventory, and customer information.
• Employees will access their own data as well as specific operational data related to their roles, such as order entries and customer details.
• Developers will have full access to all data for system maintenance and enhancement.

Requirement Analysis

Functional Requirements

The proposed system, provisionally named 'Ibus,' is intended to support daily operational management of the restaurant, including:

1. Generating various reports, such as profit & loss, inventory, and commissions.
2. Handling three main ordering sections: delivery, take-away, and dine-in, each identified by unique staff IDs.
3. Managing stock information via daily and monthly stock records for ingredients and supplies.
4. Supporting multiple payment options, including cash-on-delivery and credit, with payment terms negotiated with suppliers.
5. Monitoring and managing orders assigned to specific staff members for accountability.
6. Capturing customer order details, including personal contact info and delivery location, to facilitate prompt processing and delivery.

The system aims to optimize ordering, inventory control, and financial management, thus improving overall operational efficiency and customer service experience.

Conclusion

The implementation of a structured database system for Noor Al Mandi Restaurant represents a strategic move towards modernization and process optimization. By digitizing customer data, order management, and inventory tracking, the restaurant can ensure data accuracy, enhance operational transparency, and respond swiftly to business needs. The project aligns with contemporary technological trends in hospitality management, emphasizing data centralization, user access controls, and real-time reporting, thereby fostering sustainable growth in a competitive market.

References

• Elmasri, R., & Navathe, S. B. (2015). Fundamentals of Database Systems (7th ed.). Pearson.
• Connolly, T., & Begg, C. (2015). Database Systems (6th ed.). Pearson.