Sheffield Hallam University Faculty of Arts, Computing, Engineering and Sciences A Development of Electronic Menu (E-menu) Application for Restaurant on iPad By Traitet Thepbandansuk MSc Enterprise Systems Professional 10 September 2012 Supervised by: Dr Frances Slack
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MSc Dissertation: Restaurant e-menu software on iPad
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Sheffield Hallam University
Faculty of Arts, Computing, Engineering and Sciences
A Development of Electronic Menu (E-menu) Application
for Restaurant on iPad
By
Traitet Thepbandansuk
MSc Enterprise Systems Professional
10 September 2012
Supervised by: Dr Frances Slack
A dissertation submitted in partial fulfilment of the requirements of the Sheffield Hallam University for the degree of Master of Science
(Enterprise Systems Professional)
Acknowledgements
This research would not have been completed without the support of my supervisor,
restaurant owner, manager and staff at the Thai restaurant, Andy Paul, and my friends and
family. Firstly, Dr Frances Slack, my supervisor, was the most important person, who
provided me with valuable guidance and great support. Secondly, without support from the
restaurant owner, manager and staff, my case study dissertation would have been
impossible. Although they had to spend a lot of time with me, they indicated themselves by
giving me so much useful information for my dissertation, without exception. Furthermore,
I would have to thank Andy Paul, who has helped me to enhance my English skills at all
times. Finally, I would like to express my deep appreciation to my friends and family. They
have always support me strongly both in my academic studies and also with my personal
problems during my study.
Abstract
The restaurant industry is an area, which has remained behind technical advances until
recently, when the electronic (e-menu) started being used to improve catering services and
to increase revenue. To answer the research question ‘how can a prototype of an e-menu
application be developed for the casual dining restaurant industry to meet business
requirements’, this dissertation employed a case study approach at a Thai restaurant in the
UK. The research was conducted based on qualitative empirical research to gather business
requirements by direct observation, to develop a prototype using Rapid Application
Development (RAD) methodology, to collect data by group interviews, and finally to
analyse data by content analysis. The objectives of this study were to identify the key issues
relating to development of the e-menu application, to investigate system requirements and
develop an e-menu prototype, also to evaluate users’ perceptions on e-menu, and to make
recommendations with regards to e-menu development.
As this dissertation is presented by portfolio, it has not only a written paper to describe the
research, but also, various digital artifacts are provided to help the reader understand more
fully how an e-menu application could, and should, be developed. This dissertation by
portfolio includes system analysis and design documents, source codes of iPad e-menu
application, Web services and web application in ASP.Net, and presentations of e-menu
features on PowerPoint and in video format. All digital artifacts can be navigated from the
portfolio navigator file included in the portfolio CD attached in this document.
Finally, this research had examined four potential outcomes relating to the research
question and objectives. Firstly, list of business requirements, UML use case and class
diagrams, and ER (Entity relationship) and workflow diagrams were produced to analyse
and design the e-menu system. Secondly, the prototype of e-menu application, including
source codes, database and prototype presentations, were developed to use as tools for the
collection of the data from the last two potential outcomes, which were users’ perceptions
and recommendations about the e-menu development.
Key words: Restaurant e-menu on iPad, Rapid Application Development (RAD), Model-
View-Controller (MVC), ASP.Net, Xcode, Web services, iPad application, mobile
4.2.4 Model-View-Controller (MVC) design for e-menu system
Figure 4.2.4 - Model-View-Controller (MVC) design for e-menu system
MVC concept is an application design pattern, which can be applied in both ASP.Net
and iOS platforms. The MVC design in iOS framework helps developers to build
reusable and maintainable program components that can be updated independently (Ray
2012; Sadun 2009). Similarly, MVC pattern in terms of ASP.Net enables an application
to enhance testability, maintainability and flexibility (Microsoft ASP.Net Team 2009).
The e-menu prototype developed in this case study was also applied a MVC concept to
build the e-menu website in ASP.Net and application on iPad. As can be seen in Figure
4.2.4, the model components developed by ASP.Net is connected directly with the
physical database to provide Web services for iOS platform, whereas the model classes
in iOS platform takes responsibility to generate and translate SOAP messages for their
view’s controller.
With regards to this MVC design, it enables the e-menu application on iPad could
access the database through to model components in ASP.net platform. Furthermore,
some source codes of the iPad application for user interactions were encapsulated by
model components on .Net and iOS platforms.
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5. Critical Reflection and Evaluation
This critical reflection and evaluation in this section critiques the inclusion of the
artifacts, and illustrates what had been learned as a result. It briefly indicates how the
researcher’s thinking has led to produce those artifacts and why they were included in
the portfolio (Crowther and Hill 2012).
5.1 Knowledge of the domain
During implementation of the e-menu prototype, the researcher gained plenty of
knowledge. This was not only obtained by researching various articles to write the
literature review, but also from whilst carrying out authentic tasks (Carraccio and
Englander 2004), such as designing a database and new restaurant system, creating an
application by ASP.Net and Web services, and developing a mobile application on iPad.
However, the literature review was an initial task to gain basic knowledge, as well as to
find a gap in the knowledge domain. After the key knowledge was critically evaluated,
it enabled the researcher to have sufficient background concept to make decisions and
carry out the research in a suitable direction. The mapping of key knowledge, objectives
and learning points are summarised as follows.
NoKey knowledgeof the domain
Objectives Learning points
1The current solutions of a restaurant e-menu system
To justify the most appropriatee-menu solution for a restaurant.
Understand the current use of e-menu systems, their benefits and drawbacks.
2 Restaurant service process
To use as basic knowledge for discussion and observation at the restaurant, and design a new process of e-menu application.
Understand basic restaurant service processes.
3Software usability and Human-Computer Interaction (HCI)
To study how to make good user interfaces to enhance software usability and quality.
Understand key factors to enhance HCI.
4Software development methodologies and prototyping technique
To investigate the most suitable approach to implement thee-menu prototype.
Understand strength and weakness of each software development methodology.
5Mobile application development for e-menu on iOS or Android devices
To find a better way to develop e-menu application for this case study.
Understand iOS and Android development, and how to use Web services with mobile app.
Table 5.1 - Mapping key knowledge, objectives and learning points
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Firstly, as can be seen in Table 5.1, the current solutions of a restaurant e-menu system
helped the researcher and restaurant manager to justify an appropriate e-menu solution
for the restaurant. After existing e-menu systems, such as tablet e-menu, table side
touch screen e-menu, table top e-menu, and standalone e-menu for waiting area, were
studied and presented to the manager, he quickly understood the systems and decided
that a tablet e-menu solution was the most suitable for his restaurant.
Secondly, the restaurant service process enabled the researcher to understand a general
restaurant service process prior to discussion and observation at the restaurant to gather
requirements and analysis of the system. Although the basic restaurant process from the
literature review was different to the actual process at the case study restaurant, it was a
basic background to design a new e-menu system in an effective way.
Thirdly, the key knowledge of software usability and HCI let the researcher create user-
friendly interfaces of an e-menu application. The HCI principles were not only used to
design the e-menu application, they were also criteria to evaluate and improve the
prototype. Furthermore, the knowledge of software development methodology was an
essential factor in delivering the quality of the e-menu prototype in time and following
business requirements for this case study.
Lastly, learning about mobile development helped the understanding of the current
mobile technology, especially iOS and Android devices. Consequently, the chosen
solution of integrating Web services and mobile application could reduce complexity
and time for development of the e-menu prototype.
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5.2 Justification of the approaches
Although the key knowledge of several approaches had learned from writing the
literature review and justification of approaches, the researcher could obviously
emphasise the points about them after performing the practical tasks, such as direct
observation, group interviews, system design and the coding of an e-menu application.
There were several problems, which needed to be solved even though the research
framework and essential principles had been considered before starting the software
development stage. For example, as can be seen in Table 5.2, the majority of problems
of the chosen approaches were time-consuming. The researcher, however, had to find
additional tools, namely an action plan as shown in Appendices 8.1, to manage time for
both developing an e-menu prototype and producing research documents. Ultimately,
this dissertation was finished well on time, and the e-menu prototype was successfully
produced based on users’ requirements.
Furthermore, choosing the appropriate approaches and methods enabled the researcher
to underpin the dissertation work and create a portfolio in an effective way. The chosen
approaches, their potential, limitations and the learning points are summarised below.
No Approaches Potentials Limitations Learning points
1 Case StudyAppropriate for a
descriptive research question
Time-consumingUnderstanding of in-depth business requirements to
develop an e-menu.
2Rapid Application
Development (RAD) with prototyping
- The prototype fulfilled requirements and could develop quickly.- Quality of prototype was improved throughout the life cycle
May make the system inadequate for overall
business needs
Prototyping was an effective approach in gathering
implicit requirements and increasing customer
satisfaction.
3 Direct observationProvide an inside into
the users and their tasks
- Time-consuming- Disturb working of staff
Observation by working with users was an excellent way to understand existing problems
to develop a new system
4 Group interviews
- Make clear in any ambiguous question.- Able to get more additional requirements.
Time-consuming for data analysis
Direct interviews could help the researcher to make
additional recommendations of e-menu features for producing an e-menu
application in the future.Recommendations for future work research built on this current work
- Apply this case study to other places such as café, cafeteria or fast food restaurant.
- Use recommendations from group interviews to produce a real product of e-menu application.
Table 5.2 - Mapping approaches, their potentials, limitations and learning points
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Initially, a case study approach was used as a core methodology for this research. In
terms of software development, the choosing of a pilot project at only one Thai dining
restaurant was an effective way to understand the system requirements, rather than to
gather information from several restaurants because it would take a much longer time to
discover the in-depth requirements.
Secondly, the RAD with a prototyping approach was an effective software development
tool that enabled the researcher to reduce time for implementation as well as to enhance
the features to meet the business needs quicker. Because some implicit requirements
could not be provided by stakeholders at the beginning; therefore, demonstration of the
e-menu prototype allowed the restaurant manager and staff to give more requirements to
fulfil business requirements. For example, a requirement gathered before developing the
prototype was selecting a menu category to order food and drinks. After the prototype
was presented, most restaurant staff agreed that the Drinks category should be put
before the Starter as can be seen in Figure 5.2. Furthermore, the RAD approach enabled
the developer to work closely with stakeholders when gathering requirements and
receiving feedbacks. Consequently, the final prototype could be developed more closely
with business needs.
Figure 5.2 - Example of an implicit requirement
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Thirdly, direct observation was an effective way to analyse restaurant business
procedure. The researcher could work friendly with waiting staff and chefs to monitor
all processes at the restaurant. However, the direct observation method appeared to
disturb working staff. Therefore, the researcher decided to work as a waiter to get more
insight into the business processes. Eventually, the researcher could understand all
restaurant services processes in a short time in order to develop the prototype of e-menu
application.
Lastly, direct group interviews were also useful. They did not only help in the users’
understanding and perceptions, but they were also used for software evaluation. As a
result, several useful recommendations of e-the menu features were provided by
restaurant stakeholders, namely the restaurant manager, waiting staff and chefs, and the
researcher could take advantages of this to make recommendations, which could be
used by software development companies and practitioners who are interested in the
development of an e-menu application.
In conclusion, this case study was specific for only one types of restaurant. However, in
the real world, there are many kinds of eating places, which could use an e-menu
system for instance, cafés, bars, and fast-food restaurants. Therefore, further study could
apply some of the approaches used in this dissertation to carry out future research for
other kinds of restaurants.
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5.3 Overall reflective commentary with regards to research outcomes
The overall reflective commentary is a scholarly piece of writing that brings the
evidence together to make sense of individual items, and to evaluate the main processes
used and experienced whilst conducting this research to produce the artifacts and
research outcomes as shown in Appendices 8.3-8.5 (Crowther and Hill 2012). The
research processes for generating potential outcomes are critical evaluated as below.
5.3.1 System analysis and design documents
According to the literature review, software developed by the Rapid Application
Development (RAD) methodology with prototyping takes shorter time and becomes
closer to business requirements other methodologies (Hoffer, George and Valacich
2008). During development of the e-menu prototype, it was found that system analysis
and design documents could be developed quickly because an existing restaurant
system could be investigated effectively by discussion, direct observation and working
as a waiter, whereas collecting requirements without direct observation could make it
difficult to understand all obvious problem areas (Kriwaczek 2006). Ultimately, the
system analysis and design documents had been produced within two weeks to design a
database and develop e-menu application. Those documents are discussed as follows.
Firstly, a list of functional and non-functional requirements was initially produced to
confirm requirements with the restaurant manager and to design the e-menu system.
Secondly, an UML use case diagram was created to discuss with the manager to find
out who users were and what exactly they wanted? (Kendal 2011). Thirdly, an UML
class diagram was used to design the e-menu database and classes in ASP.Net. Revelle,
Gethers and Poshvanyk (2011) mentions that a class diagram is data model of object-
oriented design, which can enhance software quality. With regards to this process, the
researcher realised that the quality of e-menu software was greatly improved because
classes, which was designed based on object-orient concept, enabled software to be
easily maintained and developed. They contained reusable functions, which could
reduce the complexity of source code. Furthermore, ER-diagram was useful to model a
relational database. The details of primary keys, foreign keys and relationships enabled
the e-menu database to be able to prevent incorrect data being inserted into the database
(Connolly and Begg 2011). Finally, using workflow and process diagrams was an
effective way to discuss restaurant service processes with the restaurant manager. Those
36
diagrams helped the researcher more easily confirm requirements than using only verbal
discussion.
To sum up, the system analysis and design documents could be produced during the
observation process to gather system requirements and analyse the system. However,
direct observation appeared to disturb working staff. Therefore, working as a waiter was
a beneficial way to overcome this problem.
5.3.2 Prototype of e-menu application
In this research, two versions of the prototype were developed. The first version was
produced only in ASP.Net, whereas the final version was developed in ASP.Net and
Xcode. Howcroft and Carroll (2000) mention that the RAD prototype does not need to
be developed into the finished system unlike conventional prototyping methods. As can
be seen in the below figure, although the first version of e-menu prototype was
demonstrated to users on the website instead of iPad, it could also be used to get
feedback from them effectively. Developing in ASP.Net did not only enable the
researcher to save time to develop the e-menu application, but it also could be used to
test ASP.Net Web services before integrating with Xcode in the next stage.
Figure 5.3.2 - The first and final versions of the e-menu prototype
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Furthermore, the final prototype was separated into three main components: the iPad e-
menu application developed for restaurant customers, the e-menu website created in
ASP.Net for restaurant staff, and ASP.Net Web services providing functionalities for
the iPad e-menu application. Moreover, slide and video presentations were produced to
present to restaurant staff before demonstrating the e-menu software. All of these were
used as a set of tools to collect data for the third and final outcomes, namely users’
perceptions and recommendations of e-menu application development.
5.3.3 Users’ perceptions on the prototype of e-menu application
After presenting the final prototype of the e-menu application and performing group
interviews at a case study restaurant, three main advantages of e-menu system and the
potential issues analysed from users’ perceptions as below;
Firstly, similar to knowledge in the literature review mentioned by Emenu USA (2011),
using e-menu application can enhance convenience for restaurant customers and staff.
The customers are easy to preview details of food, make additional order and check
status of their orders without having to ask a waiter. On the other hand, restaurant staff
is convenient to revise menu, add a new promotions and sell seasonal dishes without
having to reprint the paper-based menus.
Secondly, an e-menu system can increase customer service because the system allows
diners to order from their table, then that order is be transferred to the kitchen and bar
immediately (Crowston, Rubleske and Howison 2006). Moreover, using e-menu
enables dinners to be more satisfied because it can online call a waiter and request
billing. Therefore, this feature can reduce a problem of the delay in receiving the bill
and services, which causes of customer irritation (Gustafsson et al. 2006).
Thirdly, the e-menu system can reduce problems caused by human error, especially
during the busy times. As the system allows an order to be transferred online, it can
greatly reduce human error, such as a verbal miscommunication between staff and
dinners, or staff and chefs. Serving a wrong order is a risk of dissatisfaction because a
customer has to wait more time for cooking a new dish (Gustafsson et al. 2006).
Although using the e-menu is convenient, enhance customer service, and reduce human
error, there are significant issues, which should be considered when implementing a real
e-menu application. Initially, the cost of an e-menu system is very much higher than
that of a paper-based menu. Moreover, elderly people might not be comfortable using
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an iPad e-menu. Lastly, additional significant features, which should be developed
when producing the real e-menu software, are support of multiple languages, ordering
by quantity, and providing an e-menu user’s guide.
5.3.4 Recommendations of e-menu application development
After the final prototype of an e-menu application was developed, it was found that
there were three interesting methods, which were mainly concerned in development of
an e-menu application.
Firstly, software development methodology is an essential factor to manage a successful
software project (Khan, Niazi and Ahmad 2009; Misra and Kumar 2009). As RAD
methodology was chosen to develop an e-menu prototype, it was found that the
software prototype could be developed in a short time to meet business needs. With
prototyping and direct observation techniques, several implicit requirements from users’
feedback were incrementally investigated to fulfil the requirements throughout the
development life-cycle. However, on-site observation could, and did, interrupt working
staff.
Moreover, using Web services was a good solution for cross-platform development. In
this project, Web services were not only used to communicate between the back office
website and iPad application, but they were created to support other platform devices,
such as Android devices, for use in the future. Nevertheless, coding in Xcode was
difficult when generating and parsing XML data to communicate with Web services
because Xcode did not provide built-in functions to connect with Web services as do
other languages, such as PHP, Java and .Net (Lee 2012).
Finally, MVC design pattern is useful in separating between business logic and user
interfaces (Ray 2012; ASP.Net Team 2009). The e-menu prototype was also designed
based on MVC concept. As a result, it allowed the researcher to maintain source codes
conveniently after additional requirements were added. It was because of changing the
user interfaces on the iPad application that it became less consequential to Web services
and business logic source codes. Furthermore, the source codes based on MVC pattern
were separately developed. Therefore, they were also very easy to test and rectify errors
found by users and the researcher. However, this method was quite time-consuming in
the early stages of development as it was necessary to complete programming Web
services before creating user interfaces in order to develop and test the prototype.
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6. Conclusion and Limitations
6.1 Conclusions
This dissertation employed a case study approach based on qualitative empirical
research at a Thai restaurant in the UK to answer the research question ‘how can a
prototype of an e-menu application be developed for the casual dining restaurant
industry to meet business requirements’. The purposes of this study were to identify the
key issues relating to development of an e-menu application, to investigate system
requirements and develop an e-menu prototype based on RAD methodology, to evaluate
users’ perceptions on e-menu, and to make recommendations with regards to e-menu
development. As a result, this research could be used to pursue four potential outcomes
as follows.
Firstly, during direct observation at a case study restaurant in UK, a list of business
requirements, UML use case and class diagrams, Entity-Relationship (ER), workflow
and process diagrams were produced to analyse and design the system, and to develop
the prototype of e-menu application.
Secondly, after the software development process, the prototype was developed and
separated into three main components: the iPad e-menu application developed for
restaurant customers, the e-menu website created in ASP.Net for restaurant staff, and
the ASP.Net Web services providing functionalities for the iPad e-menu application.
Furthermore, slide and video presentations were produced to present to the restaurant
manager and staff before demonstrating the e-menu software. All of these were used as
a set of tools to collect data for the last two outcomes, namely users’ perceptions, and
recommendations of e-menu application development.
Thirdly, with regards to users’ perceptions, the majority of restaurant staff believed that
using e-menu application would be more convenient for their customers and
themselves, enhance customer service, and reduce human error. However, they
suggested significant issues, which should be considered when developing a finished e-
menu application. For example, the cost of an e-menu system was very much higher
than that of paper-based menus, and elderly people might not be comfortable using iPad
e-menus. Furthermore, additional requirements were also suggested when producing an
e-menu system for the Thai restaurant, such as support of multiple languages, ordering
by quantity, and providing an e-menu user’s guide.
40
Finally, in terms of recommendations with regards to e-menu development, the
prototype was totally developed based on the knowledge domain studied. RAD
methodology with prototyping was an appropriate solution to develop an e-menu
application. It enabled the prototype’s features to be improved to meet business needs in
a short time. Moreover, direct observation was as an excellent approach to help the
researcher to understand obvious business requirements. However, this method did
appear to disturb some of the working staff. Furthermore, as the Web services were
developed in ASP.Net, it could not only reduce complexity and time for coding the iPad
application, but it could also be flexible when developing Android devices in the future.
Lastly, the Model-View-Controller (MVC) concept applied in this project could
enhance testability, maintainability and flexibility of the e-menu application.
6.2 Critical evaluation of learning experience
Throughout the experience of producing this dissertation portfolio, several lessons have
been learned. The following paragraphs evaluate learning experience from two different
aspects: the researcher and restaurant industry.
Firstly, throughout the process of research, the researchers have gained a lot of skills,
such as software development, project management, documentation, presentation and
communication, all of which will be useful in the future. Firstly, software development
was an important hard skill learned during development of the e-menu prototype. With
regards to programming skills, it was not only coding in Objective-C language for iPad,
but developing Web services and ASP.Net was also studied. Furthermore, my project
management skill had been improved to manage time and resources for this dissertation.
Lastly, the researcher had also obtained the soft skill of documentation, during creating
several documents, such as system analysis and design, user manual and formal written
documents, whereas presentation and communication skills have been learned whilst
gathering business requirements and presenting the prototype.
Secondly, in terms of restaurant industry, the restaurant manager and staff realised that
e-menu system was interesting and it could be more convenient for both restaurant
customers and staff, enhance customer service, reduce human error and attract a new
customer group. However, there are some issues, which should be considered before
implementing an e-menu system, such as the high cost of the system, the older people’s
inability to use system, and technical issues
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6.3 Limitations and recommendations for further research
Even though this dissertation could produce potential outcomes following the research
question, there were some limitations, which could be improved in future research. In
terms of the users’ perceptions of the e-menu system, this case study only interviewed
restaurant staff. However, there were some issues, which were brought up by the
interviewees, such as enhancing customer service and the use by elderly people.
Therefore, future research should carry out a case study based on this prototype to
examine exact perceptions from restaurant customers.
Furthermore, this research focused on developing e-menu only for iPad. Thus, future
research should apply system design and source codes in this portfolio to be developed
for other kinds of e-menu, for example, table side e-menu and stand-alone e-menu for a
waiting area. Moreover, implementation on another platform, such as Android or .Net,
is an alternative, which could be carried out in future research.
Finally, additional features suggested by restaurant staff, for instance, integration with
Point of Sale (PoS) system and the advertising of new promotions during meals, could
also be included in a new prototype, which should have more functionalities as well as a
study of users’ perceptions of those requirements.
6.4 Research contribution
Initially, a prototype of e-menu application, system analysis and design documents,
such as database design, use case, class diagrams, and feedback from development of
the e-menu prototype could be of benefit to software practitioners and developers who
are interested in software development, especially for mobile application, restaurant
system and RAD methodology. Furthermore, the prototype and system design
documents of this case study will be useful to produce the final product of an e-menu
system in the future.
In addition, the summary of users’ perceptions on using e-menu application can be
information for restaurant owners and people who would like to start a restaurant
business. It can help them to make decisions with regards to implementation of the e-
menu system to improve their service efficiency and customer satisfaction.
Furthermore, this case study also could generalise the result for other types of
restaurants, for instance, fast food restaurants, cafes and pubs, because most restaurants
use menus for ordering food and beverage as a basic function.
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HANAFIAH, Mastura (2007). Suit-method: A tool for finding suitable software development methodology. The London School of Economics and Political Science. [online]. Last accessed 3 September 2012 at: http://csrc.lse.ac.uk/asp/aspecis/20000053.pdf.
HOFFER, Jeffrey A., GEORGE, Joey F. and VALACICH, Joseph (2008). Modern systems analysis and design. 5th ed., USA, Pearson Education.
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HUSSAIN, Zahid, et al. (2012). Practical Usability in XP Software Development Processes. In: The Fifth International Conference on Advances in Computer-Human Interactions, Spain, 30 January 2012. Valencia, IARIA, 208-217. Article from Think mind last accessed 3 September 2012 at: http://www.thinkmind.org/index.php?view=article&articleid=achi_2012_8_50_20217.
JENIE, Renan Prasta, et al. (2011). Designing user interface e-menu based on Android platform. [online]. Last accessed 3 September 2012 at: http://ict.binus.edu/metamorph/file/research/Journal%20-%20Android%20Komodo%202.pdf.
KEMANUSIAAN, Jurnal (2007). Case study as a research method. [online]. Last accessed 3 September 2012 at: http://eprints.utm.my/8221/1/ZZainal2007-Case_study_as_a_Research.pdf.
KENDALL, Kenneth E. and KENDALL, Julie E (2011). Systems analysis and design. 8th ed., USA, Pearson Education.
KHAN, Asif Irshad, et al. (2011). Comprehensive study of commonly practiced heavy and light weight software methodologies. [online]. International Journal of Computer Science, 8(4), 441-450. Article from TechRepublic last accessed 3 September 2012 at: http://www.techrepublic.com/whitepapers/a-comprehensive-study-of-commonly-practiced-heavy-and-light-weight-software-methodologies/3809811/post.
KHAN, Siffat Ullah, NIAZI, Mahmood and AHMAD, Rashid (2009). Critical success factors for offshore software development outsourcing vendors: A systematic literature review. In: Global Software Engineering, 2009. ICGSE 2009. Fourth IEEE International Conference, IEEE, 207-216.
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LEE, Wei-Meng (2012). Beginning iOS 5 Application Development. Canada, John Wiley & Sons, Inc.
MAJID, Rogayah Abd, et al. (2011). Users’ frustration and HCI in the software development life cycle. [online]. International Journal of Information Processing and Management, 2 (1.5), 44-48. Article from Research Gate last accessed 3 September 2012 at: http://www.researchgate.net/publication/228823317_Users'_Frustration_and_HCI_in_the_Software_Development_Life_Cycle.
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WISKER, Gina (2008). The postgraduate research handbook: Methods in brief. 2nd ed., New York, Palgrave Macmillan.
YIN, Robert K. (2010). Application of case study research. 3rd ed., London, SAGE Publications.
Comparison of important approaches justified in this project
MS PowerPoint
(21_ANNOTATION/A2_ANNOTATION_APPROACH.pptx
)
Written critical
reflection
(816 words)
MS Word
(20_DISSERTATION_WORD/01_DISSERTATIO
N.docx Page 29-
31)
3
Description of the
research and
discussion of the
outcomes
System analysis and design documents:- List of requirements- UML Use case diagram- UML Class diagram- ER diagram- Workflow diagrams- Process diagrams
MS PowerPoint (10_ANALYSIS_DESIGN_DOC/A1_ANALYSIS_DESIGN
.pptx) and
MS Visio files
(Folder: 10_ANALYSIS_DESIGN_DO
C)
Overview of description
of research & discussion of
outcomes
MS PowerPoint
(22_DESCRIPTION_OUTCO
ME\D1_RESEARCH_DESC_AND_OUTCOME.p
ptx)
Written critical
reflection
(2,100 words of Findings
and Discussion)
MS Word
(20_DISSERTATION_WORD/01_DISSERTATIO
N.docx Page 16-
26)
Presentation Prototype- E-menu functionalities on iPad- E-menu functionalities on website for restaurant staff- E-menu functionalities on iPad for testing requirements
MS PowerPointFolder: 40_PRESENT_PROTOTYPE_POWERPOINT
Users' perceptions
on the e-menu
prototype in context of its
features
MS PowerPoint
(D2_USERS_PERCEPTIONS_FEATURES.p
ptx)
Written critical
reflection(1,352 words
of Overall reflective
commentary and
discussion of research
outcomes )
MS Word
(20_DISSERTATION_WORD/01_DISSERTATIO
N.docx Page 32-
35)
Website- E-menu website for restaurant staff- E-menu website (the first prototype)- E-menu Web service- E-menu navigator
Links of website: Main website: www.innoemenu.com
Users' perceptions on e-menu
system
MS PowerPoint
(D3_USERS_PERCEPTIONS_EMENU.pptx
)
The prototype of E-menu system- Manual to install & test e-menu applications- Over 6,000 lines of source code (Xcode)- Over 10,000 lines of Source code (.NET)- Database (SQL Server)
Source code & DB FilesFolder: 11_SOURCE_CODE_AND_DB
Recommendations
regarding to e-menu
development
MS PowerPoint
(D4_RECOMMENDATION_EMENU_DEVELOPMENT.p
ptx)
Video presentations- Overview of e-menu Application- Demo e-menu application on iPad for restaurant customer- Demo e-menu application on website for restaurant staff- Innovative e-menu and benefits
Video Format:Folder: 41_PRESENT_PROTOTYPE_VIDEO
4 Reflection commentary:MS Word (20_DISSERTATION_WORD/01_DISSERTATION.docx, Page 36-38)MS PowerPoint (50_CONCLUSION\10_WRAP_AROUND_CONCLUSION.pptx)
Table of content (00_TABLE_OF_CONTENT_PIECES_OF_EVIDENCE.xlsx)
6
A matrix that relates the assessment criteria to each piece of
evidence (which may be incorporated in the contents)
This document (02_POFFOLIO_EVIDENCE_6SEP12.xlsx)
Table 8.5 - Overview of evidence collected for the dissertation portfolio
8.6 List of interview questions
Have you seen an e-menu before? When? How?
Have you used an e-menu before? When? How?
Can an e-menu help you understand more details of food and drinks?
Do you think that an e-menu makes it easier to order extra food and drinks
whilst dinning?
Do you think that an e-menu makes it easy to request extra services e.g. call
waiter, main course and billing?
Do you prefer ordering by e-menu or by waiter in this kind of restaurant?
Does an e-menu reduce personal contact between customer and restaurant
staff?
What are main benefits of an e-menu in your opinion?
What are main issues if implemented in this restaurant?
What are the important features that an e-menu that should be provided?
Does the demonstrated software have some good points in terms of software
features? And if so, what are they?
What do you think about the e-menu prototype?
o Feedback (Easy to return to previous screen)
o Memorability (Easy to remember how to use it the next time)
o Learnability (Easy to use and understand without user manual)
o Efficiency (Easy to perform tasks)
o Satisfaction (Pleasant to use software)
57
8.7 A copy of the letter of agreement with the restaurant
Figure 8.7 - A copy of the letter of agreement with the restaurant
58
8.8 A copy of research ethics checklist
Figure 8.8 - A copy of research ethics checklist
59
Figure 8.8 - A copy of research ethics checklist
60
8.9 Research Proposal
A Development of Electronic Menu (E-menu) Application
for Restaurant on iPad
1. Introduction
Development of technology enables people to become more comfortable in most
areas of our lives. The restaurant industry is an area which has remained behind the
technical advances until recently, when the electronic menu (e-menu) started being
used to improve catering services and increase revenue. Nowadays, the e-menu is
becoming popular and changing the concept of food ordering by paper-based
menus. As can be seen in figure 1, restaurant customers are able to view the items
listed on the menu as well as being able to order directly from tablets or touch-
screen monitors located on tables, which offer customers a full range of ordering
choices (Azilen 2011).
This research will conduct an inductive approach by case study methodology at a
Thai restaurant to develop a software prototype and evaluate users’ perceptions.
This research will employ qualitative methods, such as passive observation to gather
system requirements and test the prototype, and group interviews to evaluate users’
perceptions. To conduct this research, this paper proposes research design divided
into six main sections: Research question and objectives, Critical evaluation of
literature, Research methods, tools and techniques, Research process, Potential
outcomes, and Issues of access and ethics.
Fig. 1 - E-menu on iPad tablet (Conceptic no date)
61
2. Research question and objectives
The aim of this research is to study that how to develop e-menu application for
casual restaurants to meet their business requirements. The research question,
objectives and limitations of research are summarised below.
2.1 Research question
How can a prototype of an electronic menu (e-menu) application be developed for
the casual dining restaurant industry to meet business requirements?
2.2 Research objectives
1. To identify the key issues relating to the development of an e-menu
application for the casual restaurant industry.
2. To investigate the system requirements, and analyse, design and develop an
e-menu prototype to meet business needs.
3. To evaluate users’ perceptions on the final prototype of the e-menu
application from stakeholders such as restaurant customers, owners and
waiting staff.
4. To make recommendations with regards to the development of the e-menu
application based on chosen software development methodology.
The first objective begins with the critical evaluation the range of literature to find
out the potential issues relating to the development of the e-menu application, such
as the current use of paper-based menus and e-menus at restaurants, and the
software development methodology.
The second objective is to gather system requirements to design and develop the e-
menu prototype, and produce software development documents. In addition, to
delivering software to meet business needs, Hanafiah (2007) suggests that the
software development approach should be compatible with customer requirements,
project team and time of implementation.
The third and final objectives are focused on data collection and analysis. Group
interviews will be used for data collection to analyse users’ perceptions, which are
expected to answer the research question in terms of developing an e-menu
application to meet business requirements, whereas the software development
62
processes will be reflected to make recommendations with regards to the
development of the e-menu application to meet business needs.
2.3 Limitations of research
The proposed dissertation is a product-based project involving the application of
software engineering techniques to analyse, design, and develop of a piece of
software (University of Oxford no date). The software prototype for this research
includes only some specific features such as ordering food and beverages,
previewing order information, calling for services, and transferring information to
the kitchen. Therefore, other functions, for instance, booking, billing and
integrating with a point of sale (POS) system, are excluded in this project.
3. Critical evaluation of literature
This critical evaluation explores potential information to identify current knowledge
and key issues relating to development of a prototype of an e-menu application for
the casual restaurant industry, which are divided into four sections: E-menu for
restaurants, Restaurant service processes, Software usability and human-computer
interaction (HCI), and Software development methodology and prototyping
techniques.
3.1 Electronic menu (e-menu) for restaurants
The e-menu system is a new technology for restaurant ordering solutions. The
system includes touch-screen devices installed with a piece of software to show a
restaurant menu with actual photos of the dishes (Emenunyy 2012). The touch-
screen devices are not only used to display the list of food and beverages, but also to
process the restaurant services, from ordering to payment (Jenie 2011). In general,
an e-menu is used in three different ways: tablet menu, table side touch screen menu
and a touch screen menu for waiting areas, as shown in figure 2 (Emenu USA 2011;
Conceptic no date). However, Chen, Lin, and Yen (2011) indicate that interactive
restaurant tabletop menus can also be implemented by using interactive surface
technology to enlarge the size of menus and increase customer attraction.
63
Fig. 2 - E-menu (Emenu USA 2011; Conceptic no date)
3.2 Restaurant service process
To investigate requirements of a restaurant system, logistics and information flows
are of importance to analyse the system. As can be seen in figure 3, the dotted lines
show that a customer has to wait for a waitress in order to give the order and make
payment. Therefore, these processes can be greatly improved by using an e-menu
system (Crowston, Rubleske and Howison 2006). Furthermore, e-menu enables
information to be sent directly from a table to the bar or kitchen. Although, the e-
menu system can bring several benefits, enhance the dining experience, increases
restaurant revenue, and reduces waiting time (Chirag 2012), they are much more
expensive than printed menus, and tend to decrease personal contact between
customers and waiting staff (Studentwebstuff 2009).
Fig. 3 - Basic process flow diagram of restaurant system
(Crowston, Rubleske and Howison 2006)
64
3.3 Software usability and human-computer interaction (HCI)
In a software engineering perspective, the usability has been recognised as an
essential key factor to evaluate software quality (Gulati and Dubey 2012). Majid
(2011) similarly describes that effectiveness of software can be measured based on
its usability in terms of a HCI design and users' experience in using the software.
Therefore, consideration of HCI is an essential factor in delivering high usability
software following business needs.
In addition, because HCI deals with the way that people interact with information on
electronic devices, a HCI design should help non-IT proficient users to use the
software without specialised IT knowledge (Edexcel 2010). For example, effective
graphical user interfaces (GUIs) on e-menus should be easy to use without a user
manual. Therefore, to answer the research question, HCI design should be
considered and evaluated by both users and developers in all development processes
to produce the quality of the software prototype (Adikari 2009).
However, Hussain et al. (2012) and (Gulati and Dubey 2012) similarly suggest that
successful software development is not only associated with HCI and software
usability, but is also dependent on how software development processes fit solutions
into problem areas required by customers or businesses. The software development
methodology is reviewed in the following paragraph.
3.4 Software development methodologies and prototyping technique
There are several methodologies for software development to meet customer
requirements, e.g. waterfall, Agile and RAD (Rapid Application Development). The
waterfall model is a traditional approach which clearly separates development
projects into four separate stages: analysis, design, implementation and testing
(Khan et al. 2011). Although the waterfall model is an effective way to control
deadlines and outcomes in each process, it has a high cost when requirements are
changed. On the other hand, the Agile and RAD approaches are more flexible to
change requirements at any stage. With an iterative process, the requirements are
fulfilled to increase customer satisfaction (Hoffer, George and Valacich 2008).
Prototyping is an effective development technique that allows analysts to know how
users react to work with the prototype and how good the fit is between their needs
65
and the prototyped features (Kendall 2011). In addition, after the analysts get the
users’ feedback, they then make a new version to test with users again. This iterative
process continues so that users are relatively satisfied. Therefore, the final product
can be developed in a short time following the customer requirements (Hoffer,
George and Valacich 2008). However, Khan et al. (2011) claims that the RAD
approach with prototyping concentrates mainly on experimenting with the customer
needs. It may results in insufficiently understanding of the overall business
requirements.
66
4. Research methods, tools and techniques
The objectives of this section are to describe selected research methodologies, tools
and techniques based on the research objectives in order to answer the research
question, as well as to evaluate the chosen methods by comparing with other
possible alternatives.
As can be seen in table 1, there are several approaches to archive the research
objectives. Some essential methods, such as case study methodology, direct
observation, group interviews, and rapid software development (RAD), are
evaluated and justified in the following paragraphs.
Table 1 - Matching objectives to methods and outcomes, and summary of
chosen methodologies
67
3.1 Case study methodology
This study conducts an inductive research. The proposed methodology to
accomplish the aim and research objectives in this research is a case study approach.
This is divided into four main stages: design, conducting, analysis the case study
evidence, and developing the conclusions and implications (Yin 2010).
The case in this research is the development of an e-menu prototype at a selected
Thai casual dining restaurant. The type of research design is a single-case study with
two analysis units, which are the evaluation of the software development and users’
perceptions. The case study method is not only suitable for conducting evaluation
research, but is also appropriate for a descriptive question, such as what or how. It is
better than a quantitative approach in terms of providing holistic and in-depth
explanations of the behavioral problems (Kemanusiaan 2007). However, Baxter and
Jack (2008) claim that it can also be extremely time consuming.
To conduct this case study, qualitative approaches by direct observation and the
group interview methods are selected to collect data.
Firstly, direct observation for requirement analysis is a straightforward activity that
can provide insight into the users and their tasks, whereas indirect observation by
video recording can create more distance between observers and users, and that by
interviews only can be difficult to clearly understand all problem areas (Kriwaczek
2006).
Secondly, although collecting data by a questionnaire method is cheap, convenient
and has no bias by an interviewer, evaluating users’ perceptions of the e-menu
system by group interviews enable an interviewer to make clear in unambiguous
question as well as prevent missing important data (Slack 2012a). It can also
provide both detailed information and some fascinating contextual or other
information (Wisker 2008). The comparison among observation, interview, and
questionnaire methods are summarized as following table.
68
Table 2 - Comparison table among observation, interview and questionnaire
methods (Slack 2012b)
4.1 Software development methodology by RAD with prototyping
Regarding literature evaluation, Agile and rapid application development (RAD) are
iterative software development methodologies to react to the problems with the
traditional waterfall methodology. Agile approach starts from analysis requirements
and design specifications, then directly to code and test software, whereas the RAD
approach uses a prototype to get feedback from customers in order to enhance the
prototype until the users are satisfied. This continuous feedback loop enables an
RAD prototype to correspond exactly with customer needs (Meso and Jain 2011).
Moreover, RAD is appropriate for a small project which has a shorter delivery time,
but Agile is suitable for a larger project (Khan et al. 2011). Finally, the RAD
approach can enhance the features of the prototype more rapidly to deliver a
workable and satisfactory system. However, using RAD with prototyping may make
a system inadequate for overall business needs if the system is accepted by only
specific groups of users (Hoffer, George and Valacich 2008).
This research proposes RAD as a development methodology to develop a prototype
for several reasons. Firstly, RAD is an incremental software development process
model by using customers’ feedback. Therefore, the quality of the prototype will be
improved throughout the life cycle as shown in figure 4 (Sommerville 2004).
Secondly, Hoffer, George and Valacich (2008) point out that system developed by
the RAD model both spend shorter time and is closer to the business needs than that
by the Agile and traditional models. As a result, the prototype fulfilled requirements
can be and developed rapidly. Finally, Gantthead (2010) mentions that RAD is more
effective than Agile for a narrow project scope with a small implementation team.
69
Therefore, a prototype which implements only some features by one person is more
suitable for implementation by RAD than Agile approach.
Fig. 4 - RAD Prototype model (Sommerville 2004)
70
5. Research process
There are four main research stages of this case study, which are design, conducting,
analysis and conclusion, as shown in figure 5 (Yin 2010). In the second phase, a
prototype is developed following the RAD approach to analyse, design, develop and
test the system (Khan et al. 2011). Data are collected and analysed in the
conducting, analysis and conclusion stages as follows.
Fig. 5 - Proposed research process framework (Yin 2010; Khan et al. 2011)
In the conducting stage, requirements are gathered at a selected restaurant by direct
observation of the service processes and interviews with related users such as the
owner, chefs and waiters. Then, requirements are analysed to design user interfaces
and new restaurant service processes. Lastly, requirements are confirmed and an
initial prototype is developed, respectively.
71
After the first prototype is developed and tested by users, feedback data is collected
by direct observation again in order to analyse and create a new prototype version.
As can be seen in figure 5, the life cycle of developing the prototype is an iterative
process repeated until the users are satisfied.
In addition, after the final prototype is completed and tested by restaurant staff, data
is then collected by group interviews from the restaurant owner and all waiting staff,
whereas a non-probability sample of around ten customer groups are selected to
interview.
In data analysis process, the approach for interpreting qualitative data is a content
analysis method. This method can analyse data for the objective and systematic
description of manifest content of communication. It is an effective technique that
helps analyst reducing time and the effect of bias (Kohlbacher 2006).
In conclusion, collecting data by direct observation in their natural habitats is an
effective way to understand business processes and requirements, especially implicit
requirements. It is also an effective way for getting feedback about the prototype to
refine requirements so that it satisfies users (Sehlhorst 2006), whereas qualitative
group interview approach is a good method to capture the subjective comments of
participants and find out the perceptions of users (Blom 2006).
72
6. Potential outcomes
This research is expected to design and develop a prototype of e-menu application
for a Thai casual dining restaurant. The potential outcomes can be defined in terms
of software development artifacts, users’ perceptions and recommendations
regarding development of the e-menu application.
Firstly, a prototype of e-menu application, system analysis and design documents,
such as database design, use case, class diagrams, and feedback from development
of the e-menu prototype can be of benefit to software practitioners and developers
who are interested in software development, especially for mobile application,
restaurant system and RAD methodology. Furthermore, the prototype and system
design documents of this case study will be useful to produce the final product of an
e-menu system in the future.
Secondly, the summary of users’ perceptions on using e-menu application can be
information for restaurant owners and people who would like to start a restaurant
business. It can help them to make decisions with regards to implementation of the
e-menu system to improve their service efficiency and customer satisfaction. In
addition, this case study can also generalize the result to other types of restaurants,
e.g. fast food restaurants, cafes and pubs, because most restaurants use menus for
ordering food and beverage as a basic function.
7. Issues of access and ethics
There are some ethical issues that need to be addressed in this research. Firstly, in
the direct observation process at a selected restaurant, a researcher must request
formal permission to observe activities, and must not disclose business information
without permission, e.g. revenue and number of customers. Moreover, all
information has to be reviewed by the restaurant owner and related people before
submission. Finally, in the interview process, the researcher must explain the
objectives of the research to participants and request permission to record sound or
video during the interviews (Wisker 2008).
73
8. Conclusion
To sum up, this inductive research will employ a case study approach to answer the
research question that is how can a prototype of an electronic menu (e-menu)
application be developed for the casual dining restaurant industry to meet business
requirements? The case study will use qualitative approaches i.e. direct observation
to develop a software prototype, and group interviews to evaluate users’
perceptions. Finally, this research is expected that the software prototype, system
design documents and suggestions in this development will be of benefit to software
practitioners and developers who are interested in the development of mobile
applications, especially for the restaurant industry. It is also hoped to be of a
particular interest to restaurant owners who are looking towards improving their
service efficiency and customer satisfaction by using an e-menu system.
74
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