HOTEL FOOD MANAGEMENT SYSTEM
CASE STUDY : IMPALA ECO LODGE HOTELUNIT NAME : PROJECT
DOCUMENTATIONSCHOOL OF COMPUTING AND INFORMATICSDEPARTMENT OF
INFORMAION TECHNOLOGYA PROJECT DOCUMENTATION SUBMITTED TO MASENO
UNIVERSITY
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE
DEGREE OF BARCHELOR OF SCIENCE IN INFORMATION TECHNOLOGY
NOVEMBER, 2014
TABLE OF CONTENTS
ivAcknowledgement
vAbstract
11.0 Background
11.1 Problem Statement
21.3 Objectives
21.3.0 Main Objective
21.3.1 Specific Objectives
31.5 Scope and limitations
31.5.0 Time Scope
31.5.1 Geographical Scope
31.5.2 System Scope
42.0.0 Introduction
52.0.2 Automated Hotel Food management system Menu
62.1.0 Hotel Management System of Impala Eco-Lodge
3.0 METHODOLOGY73.0.0 Project Management.73.1 Overview of the
Existing System.9
3.1.0 User Overview..93.2 System Overview.93.2.0 Users Overview
of the system..103.3 Conclusion.1011CHAPTER 4
114.0 SYSTEM CODING
114.0.0 Codes
4.1 TESTING......174.1.0 Test Data17
4.1.1 Sample Output19
204.1.2 DELIVERY ORDER
214.1.3 PICK UP ORDER
22CHAPTER FIVE
5.0 CONCLUSION22
5.1 RECOMMENDATION.22235.2 Appendix
235.2.0 BUDGET PROPOSAL
245.3 GANNT CHART
255.4 Reference
265.5 ACRONYMS
DeclarationWe do hereby declare that this Project document is
original and has not been published and/or submitted for any other
degree award to any other University before.CI/04012/2013 ROBERT
OCHIENG OGUNA
SIGN..DATE.CI/04004/2013 MBOGO JAMES N
SIGN..DATE...
CI/04003/2013 WYCLIFFE N.ODHIAMBO
SIGN..DATE.
CI/04008/2013 HEZBON ONDITI OTIENO
SIGN...DATE...
CI/04011/2013 CAROLINE KUTOH J.
SIGN...DATE...
CI/04002/2013 JOSEPH OWINO ODHIAMBO
SIGN...DATE...
SupervisorLEONARD KWAMA
Sign :...Acknowledgement
We thank God Almighty who enabled us overcome the hardships we
met during the project and for all His blessings during the time of
study. We acknowledge the participation of all friends and
lecturers; thank you for the time you sacrificed to make this
project a success and may God bless you for your tireless
efforts.
We would like to thank our supervisor, Mr. Leonard Kwama for the
time; guidance and patience accorded to us that enabled us complete
this project.
AbstractIn this project, we are going to evaluate the existing
hotel system at Impala Eco-Lodge and analyze the weaknesses in this
system. Requirements for the developed system, defined guided the
design, implementation and testing of the hotel food management
system. Overall, we have achieve the objective of putting together
a hotel management system for Impala Eco-Lodge. The previous system
of Impala Eco-Lodge used to be unfair, as it faces strategic
challenges in food ordering and delivery to the occupant. The
problem this project addresses is time consumption, inaccurate
orders, and efficient & reliable services offered. Therefore
this system is meant to display the different type of food required
by the room occupants. Due to the increasing number of client the
system was faced with a number of problems which were affecting its
operations and services making it fail to support the growing rate
of the hotel. All the operations carried out were manually done
whereby calculations and card updating tended to slow down the
services, encouraged errors that occurred and time expenditure by
the waiters and clients as well. The overall goals of this project
was to initiate and develop an advanced use of computerized system
at eatery point which was to greatly improve the working
environment and save on time and increased profit. To analyze the
current food ordering and delivery system with an aim of defining
user requirement for the proposed system, to design specifications
for the proposed automated system, and to introduce functional
system, implement and test time management system that was to
address the shortcomings of the previous system. The project
methodology that was used in the development of the system was
system development life cycle (SDLC). Our presentation has the main
form as food management form, pick up form and the delivery
form.
CHAPTER ONE : INTRODUCTION1.0 Background
Hotel Food Management system was a process aimed at putting in
writing on a computer system all the particulars present in a hotel
to enhance management and record keeping rather than just
concentrating on the performance results, cash and it also looked
at how to create good work conditions, find competent management
teams and develop staff successfully, all of which enabled us to
guarantee a high level of motivation and work satisfaction amongst
staff .
A generation ago, the systems tended to emphasize employee
traits, deficiencies and abilities, but modern online philosophy
focused on present performance and future goals.The Hotel Food
Management at Impala Eco-Lodge was based on assessment forms filled
by clients, both nonresidential and residential
The earlier existed system process was unfair since sometimes
the hotel staffs were biased about some food service deliveries and
sales conducted. Some clients had a negative attitude towards
certain foods and hotel staffs. Above all, humans have different
weakness like tribalism, nepotism; discrimination among others so
entirely basing on human judgment does not give accurate
results.
1.1 Problem Statement
Due to the increasing number of client the system was faced with
a number of problems which were affecting its operations and
services making it fail to support the growing rate of the hotel.
All the operations carried out were manually done whereby
calculations and card updating tended to slow down the services,
encouraged errors that occurred and time expenditure by the waiters
and clients as well. Sometime during transaction there was
erroneous credit balances and charges as a result of calculations,
error by the workers, time wasting during long queue at the serving
window and slow operations by the workers, security concerns where
the cashier worker could adjust the price without notice to clients
or administrative since receipts books were readily available, lack
of accountability, there was no actual way of telling who sold or
who did what in the future in case of any eventuality.
1.2 The Developed Solution
The intended solution to solve these problems was by coming up
with a computerized hotel food management system. With this system
the clients may use cash or credit card, debit card, or m-pesa. In
this case the operations were automated to facilitate the services
and overall profitability. Also the system was to provide receipts,
statements and reports for various transactions in case of any
inconveniences on request.
1.3 Objectives
1.3.0 Main Objective
The overall goals of this project was to initiate and develop an
advanced use of computerized system at eatery point which was to
greatly improve the working environment and save on time and
increased profit. 1.3.1 Specific Objectives
i. To analyze the current food ordering and delivery system with
an aim of defining user requirement for the proposed system.
ii. To design specifications for the proposed automated
system.
iii. To implement and test time management system that was to
address the shortcomings of the previous system.
1.4 Justification
The system was to ensure convenient way of ordering the desired
food by the clients.
The system was able to record Information regarding the customer
and the details of food stuff ordered.
Ensured a prompt delivery of food stuff ordered.
The system was to be User friendly with easy operation and
navigation process.The system provided Information / Error messages
that guided the user for ease of operation.1.5 Scope and
limitations
The system was to focus on the development and implementation of
an automated Hotel Food Management System. We were to mainly gather
information from the Hotel staff, clients, policy makers and human
resource managers at the Impala Eco-Lodge. The system was to cover
some of the already automated functions in existing system.
1.5.0 Time Scope
The implementation of the automated Hotel Food Management System
(HFMS) was to take a period 8 weeks.
1.5.1 Geographical Scope
Impala Eco-Lodge is located on the shows of Lake Victoria inside
Impala Sanctuary within Kisumu city.
1.5.2 System Scope
Automated Hotel Food Management System (HFMS), was to capture
the customer details as residential or nonresidential, allow the
customer (client) to key in and select the type of food, print
order list and cost, and mode of delivery.
CHAPTER TWO : LITERATURE REVIEW2.0 Introduction
Competition in the food service segment was also becoming
increasingly fierce as hotels and restaurants looked to attract
dinners from other type of hotels / restaurants in order to
increase their own traffic. Competitors who had not kept up through
menu innovations or by offering new services had felt the strongest
pressure competitively.
Hotel / restaurants that demonstrated innovation and creativity
was to improve convenience and service were to be those that
achieved differentiation from competitors. Moreover, those hotels /
restaurants that were able to provide a new concept that could
appeal to a wider variety of customers also realized increased
returns.
2.1 Related Studies
We the group students from Maseno University were designing a
screen based menu system which we called Automated Hotel Food
management system.
This system was pretty similar to the online shopping systems
used in most commercial web sites. It had a shopping cart
functions. The customer could browse through a graphical menu with
several options such as; topping , sauce and the nutritional
information for each dish. The customer could add the items they
liked to the shopping cart and, like shopping sites were able to
check the cart at any time and checked out after deciding. Moreover
it had a call waiter button for shortening the waiting time for the
waiter.
2.2 The role of HFMS in ensuring food safety
2.2.1 The HFMS system
The grounds for the development of the HFMS system stem from the
pathway to the HFMS system started in 1959 when Pillsbury was asked
to produce a food that could be used under zero gravity conditions
in space capsules food products for space use should not be
contaminated with any bacterial or viral pathogens, toxins,
chemicals or any physical hazards that could cause an illness or
injury. At that time, most food safety and quality systems were
based on end product testing, but it was realized that this could
only assure product safety through testing 100% of the products
which, for obvious reasons, was not workable, since it would result
in all products being used up. Instead a preventive system was
required which would give a high level of food safety assurance.
However, the implementation of HFMS approach is not easy to apply
completely in the entire chain, particularly during primary
production. As a result, importing countries are still rejecting
products due to infection hazards. What follows are summaries of
the definitions and content of HFMS, HFMS principles and
procedures, and the legal impact of HFMS.
2.2.1.1 HFMS definitions and contents HFMS is defined by many
authors. Some definitions refer directly to food safety, reflecting
the predominant use to date of the HFMS approach in the food
sector. Other definitions are more generic: a step-by-step approach
to the identification and assessment of hazards and risks
associated with the manufacture, distribution, and use of products.
For instance, HFMS is defined as a systematic approach to the
identification, assessment and control of hazards (McDonough,
2002). It is widely accepted as being the most effective means of
ensuring food safety because HFMS is a management tool used to
protect the food supply against microbiological, chemical and
physical hazards. In other words, HFMS is a system for identifying,
evaluating and controlling the hazards in food manufacturing, which
are crucial for product safety. It is also an analytical tool that
enables management to introduce and maintain a cost effective,
ongoing food safety program. Peirson (1995) stresses that HFMS has
been strongly suggested as an effective approach to prevent food
safety hazards by many national and international scientific
groups, corporations, government agencies and academic
organizations. In other words, HFMS is a proven system, which if
properly applied will give confidence that food safety is being
managed effectively. And HFMS is also a preventive system in
quality control. The system when properly applied can be used to
control any area or point in the food system that can contribute to
the hazardous situation, whether it be contaminants, pathogenic
micro-organisms, physical objects, chemicals, raw materials, a
process, directions for use by the consumer, or storage conditions.
Similarly, as Lackova (2001) has it, the HFMS is a tool which can
integrate all elements of production, storage, distribution, and
the preparation of food. And the control points can be used as
inescapable measures to provide hygienic standards and health
safety. The basic objectives of the HFMS concept are to assure the
production of safe food products by prevention instead of by
quality inspection (Leaper, 1997; NACMCF, 1998). Furthermore, the
HFMS is basically designed for application in all parts of
agri-food production, ranging from growing, harvesting, processing,
manufacturing, distribution, and merchandising to preparing food
for consumption (NACMCF, 1998).The concept hazard in the HFMS
terminology is expressed in terms of a danger to food safety from a
biological, chemical or physical point of view. The term hazard
refers to any part of a production chain or a product that has the
potential to cause a safety problem. Analysis is the identification
and assessment of the seriousness and likelihood of occurrence of a
hazard. A critical control point is a point, step, or procedure at
which control can be exercised to prevent, eliminate, or minimize a
hazard. In the HFMS system specific dangers are identified all
along the lifetime of a food product and the measures to manage (or
control) these dangers.
Biological hazards can be further divided into three types:
bacterial, viral, and parasitic (protozoa and worms). Brown (1995)
mentions methods for Microbiological quality assurance. Especially
HFMS system. Many HFMS programs are designed specifically around
the microbiological hazards. Archer and Kvenberg et al. (2000)
estimates that the incidence of food borne illness ranges from 12.6
to 81 million cases per year with hazard costs of 1.9 to 8.4
billion dollars. HFMS programs address this food safety problem by
assisting in the production of safe wholesome foods. Chemical
hazards: Webster defines a hazard chemical as any substance used in
or obtained by a chemical hazard process or processes. All food
products are made up of chemicals, and all chemicals can be toxic
at some dosage level. However, certain hazardous chemicals are not
allowed in food and others have had allowable limits established. A
summary of most of the chemical hazards in food has been drawn up
(Bryan, 1984). The two types of chemical hazards in food are
naturally occurring ones and added chemicals. Both may potentially
cause chemical intoxications if excessive levels are present in
hazardous food. For additional information, see Foodborne Diseases
(Cliver, 1990). Many HFMS programs have been criticized for their
relative neglect of chemical and physical hazards.
Physical hazards, often described as extraneous matter or
foreign objects, include any physical matter not normally found in
food, which may cause illness (including psychological trauma) or
injury to an individual (Corlett, 1991). The most often reported
complaint concerning physical hazards is that foreign objects
provide tangible evidence of hazard product deficiency. Regulatory
action may be initiated when agencies find adulterated foods or
foods that are manufactured, packed or held under conditions
whereby they may have become contaminated and may be injurious to
health.2.5 Food safety constraints and problems in developing
countries
The international workshop on food safety management in
developing countries, as reported by Orris, and Whitehead (2000),
Hanak et al. (2002) and Van Veen (2005) emphasizes that prominent
food scares and change in the international trading environment
have brought food safety to the forefront of international
agri-food policy concerns. Recent trends include an increased
emphasis on food safety regulations in international trade, a
tightening of standards, a reorientation of private sector quality
control techniques toward preventive management, and a
corresponding shift by regulatory agencies toward process-based
standards including mandatory HFMS in the food supply chain. In
fact, in order to meet FS requirements in international trade, the
application and development of HFMS in developing countries still
encounter constraints in terms of deficiencies in basic hygiene
measures such as environmental controls, management of employee
hygiene, investment in technology, equipment design, and management
of cross contamination. These constraints are managerial as well as
technological.
2.5.1 Technological constraints in HFMS implementation
Oriss (1999) and the discussion of world experts on food safety
(2002) indicate that many developing countries have difficulty
overcoming the technical deficiencies and providing new
technological investment. They frequently require technical
assistance in order to fully understand and implement the sanitary
measures. Besides, there are differences among food companies in
terms of the level of technical expertise, along with the pressures
and incentives for management to adopt the HFMS concept. The
introduction of HFMS systems in developing countries has depended
very much upon the level of technology. The larger companies
usually have modern equipment and excellent technical support, but
the smaller operations may have no technically trained staff and
they may be using traditional equipment and methods to produce a
large range of products (Jirathana, 1998). Besides this, Panisello
et al. (2000) discuss that improving the microbiological quality of
foods alone is insufficient, since food processing technologies
cannot always guarantee the absence of pathogens. Foods can also
easily become recontamination. Therefore, efforts must be made to
adhere strictly to hygiene measures by following GHP, GMP and by
stringently implementing HFMS along the whole food chain. Similar
attitudes have been observed in the study of Legnani, et al.
(2004).
These issues aside, food processing technologies are also
applied to increase digestibility, enhance the edibility of food,
intensify sensory quality, increase shelf life, improve nutritional
quality, and/or render food safe. Food processing technologies
implemented at either the household level (e.g., farms, collectors
and wholesale buyers), or at the industrial level are designed to
optimize all of these properties in the final product. All of the
above objectives can rarely be Chapter 2 achieved using a single
operation (Motarjemi, 2002). For instance, the application of the
basic rules of food hygiene will help prevent contamination, growth
and survival of pathogens in foods and will reduce the incidence of
diarrhea diseases.
2.5.2 Managerial problems of HFMS implementation
Managerial problems in developing countries in HFMS
implementation also encompass the internal and external ones of
food companies. A key point of external managerial problems is
issues of HFMS inspection and audit. In contrast, activities
regarding employee hygiene and training are main internal
management problems. Eves and Dervisi (2005) mention the role of
management in implementing and maintaining HFMS. In almost every
food company, HFMS management has been implemented. Managers and
most of the head chefs have been trained specially in HFMS because
of a perception that HFMS would be too complicated for their
employees. Thus, a major part of the monitoring has been performed
by those who are qualified or trained (quality control staffs,
managers) and the less hazardous jobs are performed by other
employees. Managers at all levels have understood their role to be
an important one because they recognized on the one hand that their
attitudes towards the system affected the way their employees
behaved. Which employees are trained and at which level and how
their roles for FS are managed are, on the other hand, managerial
problems. The more interest and excitement they show in their job
and the more committed the managers are, the better the result
obtained. A number of other authors (Panisello & Quantick,
2001; Mortlock et al., 1999; Easter et al., 1994) have also
identified the same managerial problems in HFMS implementation and
maintenance regarding management attitudes and commitment to
employees. In addition, a variety of problems in the application of
HFMS have been reported by Panisello and Quantick (2001), Mortlock
et al. (1999), Panisello et al. (1999), and Ward (2001). The most
important problems reported were the level of knowledge shared by
employees, various time constraints and additional documentation.
Managers seemed to find it difficult to make their employees
understand the importance of hazard analysis and why particular
operations had to be monitored and controlled. To overcome this
they ensured that adequate supervision was in place and that people
who had problems with the system were identified and retrained.
Time-related issues in correctly applying all monitoring procedures
and controls were noticed, especially during busy times.
Panisello and Quantick (2001) report similar issues. During busy
times there was a tendency to forget personal hygiene and the
completion of required documentation. An insufficient
identification of hazards was also reported by management as a
problem when the HFMS system was beginning to be introduced in food
companies. Panisello et al. (1999) previously reports that
inadequate hazard identification is a major drawback to the
effective Literature Review implementation of HFMS. The problem
seems to have arisen because of the lack of understanding of what
hazards are and how they should be identified and incorporated into
the system. This indicates the sort of background that a manager
should have when implementing an HFMS system. Moreover, the
uncertain authority of employees who are responsible for taking
corrective action is one of the problems that should be considered
in developing countries. In principle, the top management must
themselves commit to fully supporting the authority of those to
whom they give responsibility for corrective action. However,
sometimes top management can be governed more by economic factors
than by the safety aspects of the companys products. It is
difficult to convince top management to fully accept the HFMS
principles throughout the whole chain. In addition, there is a
shortage of effective and experienced auditors. Auditing involves
more than access to records of CCPs, assessment of HFMS manuals,
sampling at CCPs and verification of records (Dillon &
Griffith, 1996). Auditors should also inspect production lines and
other facilities to ensure that any new hazard has been identified
and taken into account; also their focus should be extended to food
safety auditing (Peters, 1999; Taverniers et al., 2004; Leaper and
Richardson 1999; and Orris, 1999).2.1 Case studies
2.1.0 Hotel Management System of Impala Eco-Lodge
For effective and efficient customer care, the Lodge conducted
research by giving the forms to customer to fill. This was done
using questionnaires (filled by customer) and signing books (which
were used by the Lodge staff).Questionnaires were given to
customers to assess the hotel staff behaviors, qualities of service
and any improvement that the lodge was to do.
Some of the questions included;
i. Does the staff bring out the practical nature of the lodge to
the customer?
ii. Were the rooms okay with them?
iii. Was the staffs approach friendly?
These questionnaires were then analyzed by the quality assurance
officer who later awarded points to each staff.
This was to ensure that staffs followed the rules and
regulations to ensure efficiency of the system used. The staffs
signed in those books before and after the work. The signed books
were then taken to the system administrators office every week
where they were collected for further use.
Based on the above research, it was clear that the hotel based
on two parameters for appraisal. To our conclusion, the system was
unjust because you could not base on peoples judgment only to
appraise other people as well as the system (in this case customers
filling in questionnaires) as people have many weakness for example
tribalism, bias to mention but a few. Therefore there was a need
for the development of an Effective Online Food Management System
at Impala Eco-Lodge and to train the staffs on how to use the
system.
CHAPTER THREE : METHODOLOGY3.0.0 Project Management
In this phase the proponents discussed the project management,
which was the discipline of bringing about the successful
completion of specific project goals and objectives. The Gantt
chart showed the activities and how each day and time the
proponents used to accomplish each activity.
The project methodology that was used in the development of the
system was system development life cycle (SDLC). SDLC is the
process of the understanding how an information system (IS) can
support business needs, designing the system, building it and
delivering it to the users
This methodology is composed of four phase :
Planning
Analysis
Design
Implementation
The SDLC traces the history (lifecycle) of a developing
information system. Structured design methodology was waterfall
development. With waterfall development analyst and users proceeded
in sequence from one phase to the next and could be mapped out and
evaluated.
Planning
Planning phase was the first phase in developing a new system
which was the first step to identify a need for the Customer
ordering and also to plan how to develop the functional requirement
of a system. This was to include determining whether a business
problem or opportunity exist, conducting feasibility studies to
determine the development of a project plan.Analysis
In this phase, we analyzed and considered the previous systems
and investigated any problems associated with it. Other sources of
information about system and the new requirements were also
investigated at this time. The output from this stage was to
probably be no more than a set of notes.
Design
After the requirements had been determined, the necessary
specifications for the hardware, software, people, and data
resources, and the information products that were to satisfy the
functional requirements of the proposed system could be determined.
The design was to serve as a blueprint for the system and helps
detect problems before these errors or problems were built into the
final system. We were to create the system design by reviewing the
work with the scope to ensure the design met the objectives and
requirements of the Food Management System.
Implementation
The implementation phase was described as those activities that
began when the system design had been completed. This phase was to
produce software code according to plan, analysis and system design
that had been done. Coding and debugging was the act of creating
the final system. The required documentation was to be referred to
throughout the rest of the system development process to ensure the
developed project was aligned with the needs, requirements and
scope. The system was also tested to evaluate its actual
functionality in relation to expected or intended
functionality.
System
Last phase in system development was completed and the system
was put in daily use. It was the longest life-cycle phase. System
involved correcting errors which were not discovered in earlier
stages of life cycle; improving the implementation of system units
and enhancing the Food Management System services as new
requirement were discovered
3.1 Overview of the Existing System
The previous system of the Impala Eco Lodge Hotel food
management was actually manual. They had no existing computerized
order and sales system. Due to the manual system that they had,
their services were slow. In the previous system problems like
missing order, lost data and wrong delivery details occurred.
3.1.0 User Overview
The user had difficulties in computing the customer order due to
the manual process. Receiving the order from the customer took a
lot of time in writing the order of the customer. Recording of data
in manual process could lose data and also had the possibility to
make mistakes in writing the customers order.
3.2 System OverviewThe computerized order and sales system could
lessen the time consumed in writing the order of the customer. In
computerized order, the customer could select from the displayed
menu in the LCD touch screen provided in each table of the hotel /
restaurant.
3.2.0 Users Overview of the system
The customer was to select the food they wanted to order from
the LCD touch screen provided in each table in the hotel /
restaurant wherein the proposed system was installed. After
choosing the foods, they were to submit it by pressing the Order
button in the screen which would be transferred to the counter side
device.
3.3 DATA COLLECTION METHODS
3.3.1 Primary Methods
These were our first hand collection methods :
- Questionnaire
- Interviews3.3.2 Secondary Methods
Here is where we relied on the information which were already
collected by other researchers. They included:
- Published books
- Journal
- Internet
- Research done by others3.4 DATA COLLECTION TOOLS
The approaches and fact finding techniques that were used for
the new system are research, interviews and questionnaires.
3.4.1 Research
A useful fact finding is to research the application and
problem, Computer trade journals, reference books and the Internet
were good sources of information. They provided information on how
others have solved similar problems, plus learning whether or not
software packages exist to solve the problem. The advantages and
disadvantages of using research as a fact finding technique are
listed below
Advantages
-Save time if solutions already exist
-Researcher can see how others have solved similar problems or
met similar requirements
-Keeps researcher up to date with current developments
Disadvantages
-Requires access to appropriate sources of information
-May ultimately not help in solving problem because problem is
not documented elsewhere
3.4.2 Interviewing
Interviewing was one of the most commonly used and normally most
useful, fact finding technique.
This technique was used to find out the facts, verifying facts,
identifying requirements and gathering ideas and opinions. With
this technique, the problem that occurred were easy to solve.
The information was collected through verbal and non-verbal
interviews. The questionnaires were prepared in advance before
meeting the customers, staff and management of the hotel.
The information collected by this method were reliable and
accurate since it gave both the interviewer and the interviewee
greater flexibility and space of opportunity to retrieve both
questions and answers.
It guided the researcher in maintaining the right procedure
while coming up with this documentation.
This technique was more demanding in information collection,
expensive and requires a lot of time .Sometimes the interviewees
were reluctant and unwilling to give out information without being
tipped (being paid).
INTERVIEW QUESTIONS FOR THE STAFFOpen Ended Questions
1. 1. What are the limitations of the current hotel food
management
system---------------------------------------------------------------------------------------------------------------------------------------------------------
2.
---------------------------------------------------------------------------------------------------------------
2. Whats your view on the implementation of a digital automated
food management system over the current manual system? State the
reasons for your answer.
3. What report do you expect from the new system
YES/ NO QUESTION
1. Is there any infringement in the available food management
rules and regulations by the customers?
Yes No
MULTIPLE QUESTION
How many years have you worked as a hotel staff? Then whats your
experience with the system
A) 1-2 years B) 3-5 year
C) 6-8 years D) above 9 year
How often do you interact with the hotel customers?
A) Daily B) Weekly
C) Monthly D)Yearly
2. How many Client do you serve in a month
(Please tick one box only)
A) 1-50 B) 51-100
C)101-150 D)above 150
3.4.3 QUESTIONNAIRES
These were set of standard questions which were based on the
research documentation. The questionnaires were distributed to all
the selected respondents who were required to fill them and return
them on time as scheduled by the author.
QUESTIONAIRES TO THE CUSTOMERS
Open Ended Questions
1. What is your likes and dislikes for the current manual food
management system with the current hotel staff?
Likes----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Dislikes-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
2. I would like to introduce an automated hotel food management
system for the hotel. Whats your take for the
same.------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
3. Briefly describe you requirements for an automated hotel food
management system and the way you will want to be served by
it-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
3.5 Conclusion After literature review, research and case study
on the proposed system, we found that Hotel Food management System
was a potential system in the Lake Show of Lake Victoria. It would
be very useful and helpful in Hotel Food Management.
It would help customers to do fast orders as they wanted and
also saved on time for the delivery of the food stuff. Kenya and
Kisumu in particular being a developing country should apply
concept E-Ordering in all types of industry since Kenya hopes to
realize vision 2030. Besides that, the proposed system would be
developed by using System Development Life Cycle (SDLC)
methodology
CHAPTER FOUR : PRESENTATION4.1 Food Management Main System
Form
This form allow the user to enter his / her details, select the
delivery, size options and the toppings required. Place the order
and confirm if the order is correct.
4.2 Delivery Form
This form provides for the delivery address where the toppings
will be delivered
4.3 Sample Output
4.3.1 Verified Delivery Order
4.3.2 Verified Pick up Order
CHAPTER FIVE: CONCLUSIONWe are glad that the Hotel Food
Management automated system was success despite the challenges.
With commitment and investment of cash into this project we came up
with an automated Hotel Food Management system that can help
administer Food management.
RECOMMENDATION
We recommend the empowerment of all system users for information
system awareness or basic knowledge through training.
5.2 Appendix
SYSTEM CODINGCoding is the writing of executable programmes
statement called codes or instructions which are then translated
into meaningful programming lines by the compiler. For a programmer
to code he should be able understand syntax and semantics of a
particular programming language that enables programmers to code
and debug his program and a easier way
CodesOption Explicit
Private Const curToppingPrice As Currency = 0.75
Private Const curSmall As Currency = 10
Private Const curMedium As Currency = 20
Private Const cursLarge As Currency = 40
Private curtoppings As Currency
Private curSize As Currency
Private curTotal As Currency
Private strSize As String
Private strToppings As String
Private strDeliveryMethod As String
Dim blnValidData As Boolean
Private Sub chkExtracheese_Click()
If chkExtracheese.Value = vbChecked Then
curtoppings = curtoppings + curToppingPrice
Else
' curtoppings = curtoppingscurToppingPrice
End If
Debug.Print "Toppings = "; curtoppings; "Total is"; curTotal
curTotal = curtoppings + curSize
If blnValidData = True Then
If chkExtracheese.Value = vbChecked Then
strToppings = strToppings & vbCrLf & "Extra Cheese"
End If
End If
End Sub
Private Sub chkGreenpepper_Click()
If chkGreenpepper.Value = vbChecked Then
curtoppings = curtoppings + curToppingPrice
Else
'curtoppings = curtoppingscurToppingPrice
End If
Debug.Print "Toppings = "; curtoppings; "Total is"; curTotal
curTotal = curtoppings + curSize
If blnValidData = True Then
If chkGreenpepper.Value = vbChecked Then
strToppings = strToppings & vbCrLf & "Green Pepper"
End If
End If
End Sub
Private Sub chkMushroom_Click()
If chkMushroom.Value = vbChecked Then
curtoppings = curtoppings + curToppingPrice
Else
' curtoppings = curtoppingscurToppingPrice
End If
Debug.Print "Toppings = "; curtoppings; "Total is"; curTotal
curTotal = curtoppings + curSize
If blnValidData = True Then
If chkMushroom.Value = vbChecked Then
strToppings = strToppings & vbCrLf & "Mushroom"
End If
End If
End Sub
Private Sub chkOnion_Click()
If chkOnion.Value = vbChecked Then
curtoppings = curtoppings + curToppingPrice
Else
' curtoppings = curtoppings curToppingPrice
End If
Debug.Print "Toppings = "; curtoppings; "Total is"; curTotal
curTotal = curtoppings + curSize
If blnValidData = True Then
If chkOnion.Value = vbChecked Then
strToppings = strToppings & vbCrLf & "Onion"
End If
End If
End Sub
Private Sub chkPepperoni_Click()
If chkPepperoni.Value = vbChecked Then
curtoppings = curtoppings + curToppingPrice
Else
' curtoppings = curtoppings curToppingPrice
End If
Debug.Print "Toppings = "; curtoppings; "Total is"; curTotal
curTotal = curtoppings + curSize
If blnValidData = True Then
If chkPepperoni.Value = vbChecked Then
strToppings = strToppings & vbCrLf & "Pepperoni"
End If
End If
End Sub
Private Sub chkSausage_Click()
If chkSausage.Value = vbChecked Then
curtoppings = curtoppings + curToppingPrice
Else
' curtoppings = curtoppingscurToppingPrice
End If
Debug.Print "Toppings = "; curtoppings; "Total is"; curTotal
curTotal = curtoppings + curSize
If blnValidData = True Then
If chkSausage.Value = vbChecked Then
strToppings = strToppings & vbCrLf & "Sausage"
End If
End If
End Sub
Private Sub cmdCancel_Click()
txtName.Text = ""
txtPhone.Text = ""
txtAddress.Text = ""
optSmall.Value = False
optMedium.Value = False
optLarge.Value = False
optPickup.Value = True
chkPepperoni.Value = vbUnchecked
chkSausage.Value = vbUnchecked
chkMushroom.Value = vbUnchecked
chkGreenpepper.Value = vbUnchecked
chkExtracheese.Value = vbUnchecked
chkOnion.Value = vbUnchecked
chkPepperoni.Enabled = False
chkSausage.Enabled = False
chkMushroom.Enabled = False
chkGreenpepper.Enabled = False
chkExtracheese.Enabled = False
chkOnion.Enabled = False
txtName.SetFocus
End Sub
Private Sub optPickup_Click()
txtAddress.Visible = False
lblAddress.Visible = False
End Sub
Private Sub cmdExit_Click()
End
End Sub
Private Sub cmdOrder_Click()
Dim intOrderCorrect As Integer
'holds yes/no response from user
'check for delivery or pickup
If optDelivery.Value = True Then
strDeliveryMethod = "Delivery"
Else
strDeliveryMethod = "Pickup"
End If
intOrderCorrect = MsgBox("Order for " & txtName & vbCrLf
& strSize & "Pizza for " & strDeliveryMethod & "
with" & vbCrLf & strToppings & vbCrLf & vbCrLf
& "Total = " & Format(curTotal, "currency") & vbCrLf
& vbCrLf & "Is this order correct?", vbYesNo, "Verify
Order")
If intOrderCorrect = vbYes Then
Me.PrintForm
Call cmdCancel_Click
End If
End Sub
Private Sub optDelivery_Click()
txtAddress.Visible = True
lblAddress.Visible = True
'txtAddress.SetFocus
If optDelivery.Value = False And txtAddress = "" Then
MsgBox "Invalid address"
txtAddress.SetFocus
Else
blnValidData = True
End If
End Sub
Private Sub optLarge_Click()
chkPepperoni.Enabled = True
chkSausage.Enabled = True
chkMushroom.Enabled = True
chkGreenpepper.Enabled = True
chkExtracheese.Enabled = True
chkOnion.Enabled = True
curSize = curLarge
curTotal = curtoppings + curSize
strSize = "Large"
If strSize = "" Then
MsgBox "Invalid size"
optLarge.SetFocus
Else
blnValidData = True
End If
End Sub
Private Sub optMedium_Click()
chkPepperoni.Enabled = True
chkSausage.Enabled = True
chkMushroom.Enabled = True
chkGreenpepper.Enabled = True
chkExtracheese.Enabled = True
chkOnion.Enabled = True
curSize = curMedium
curTotal = curtoppings + curSize
strSize = "Medium"
If strSize = "" Then
MsgBox "Invalid size"
optMedium.SetFocus
Else
blnValidData = True
End If
End Sub
Private Sub optSmall_Click()
chkPepperoni.Enabled = True
chkSausage.Enabled = True
chkMushroom.Enabled = True
chkGreenpepper.Enabled = True
chkExtracheese.Enabled = True
chkOnion.Enabled = True
curSize = curSmall
curTotal = curtoppings + curSize
strSize = "Small"
If strSize = "" Then
MsgBox "Invalid size"
optSmall.SetFocus
Else
blnValidData = True
End If
End Sub
Private Sub txtName_Change()
'error checking
blnValidData = False
If txtName.Text = "" Then
MsgBox "Invalid name"
txtName.SetFocus
Else
blnValidData = True
End If
End Sub
Private Sub txtPhone_Change()
If txtPhone.Text = "" Then
MsgBox "Invalid phone"
txtPhone.SetFocus
Else
blnValidData = True
End If
End Sub5.4 Reference
1) http://www.hotelmanagementsystem.com/ 2) Francesco B. 1999,
Programming in Microsoft Visual Basic 6. Microsoft Press, US
3) Carl Gustarf Bernhard and Mc Johnson, Software engineering
Fundamentals. New York Oxford (Oxford University press),(1996).
4) Ian Somerville, Software Engineering: Addison Wesley, (2001),
(Sixth Edition)
5) James F.Peters and Witold Pedrycz, Software Engineering An
Engineering Approach. John Wiley and Sons , Inc.(New
York),(2000).
6) J.K .Sharma, Project Management: New Delhi, Macmillan India
LTD, (2003), (Second Edition)
7) Microsoft visual Studio 2005.com/Msdn/codeguru
8) Samuel M.Kangethe, Introduction to System Analysis and
Design: Nairobi, Envision publishers, (2002), (First Edition)
5.5 ACRONYMS
UML:
Unified Modelling language
SDLC:
Software Development Life Cycle
VB6.0:
Microsoft Visual studio6.0
CASE:
Computer Aided Software Engineering
DOM:
Direct Object Modeling
ERM:
Entity relationship modeling
IHS:
integrated Hotel system
LMS:
learning management system
HFMS:
Hotel Food Management SystemLCD :
Liquid Crystal Displayi