ONLINE CATERING SYSTEM WITH PRICE SORTING ALGORITHM MUHAMMAD NUR AIMAN BIN AZIDI

Transcription

1 ONLINE CATERING SYSTEM WITH PRICE SORTING ALGORITHM MUHAMMAD NUR AIMAN BIN AZIDI BACHELOR OF COMPUTER SCIENCE (INTERNET COMPUTING) UNIVERSITI SULTAN ZAINAL ABIDIN 2018

2 ONLINE CATERING SYSTEM WITH PRICE SORTING ALGORITHM MUHAMMAD NUR AIMAN BIN AZIDI Bachelor of Computer Science (Internet Computing) Faculty of Informatics and Computing Universiti Sultan Zainal Abidin, Terengganu, Malaysia MAY 2018

3 DECLARATION I hereby declare that this report is based on my original work except for quotations and citations, which have been duly acknowledged. I also declare that it has not been previously or concurrently submitted for any other degree at Universiti Sultan Zainal Abidin or other institutions. Name :... Date :... i

4 CONFIRMATION This is to confirm that: The research conducted and the writing of this report was under my supervisor. Name :... Date :... ii

5 DEDICATION In the name of Allah, Most Gracious, Most Merciful This Final Year Project report could not have been conducted without the support, encouragement and cooperation of many people. First and foremost, I have to thank my parents for their love and support throughout my life. Thank you both for giving me strength to reach for the stars and chase my dreams. Then, I would like to sincerely thank my project adviser, Encik Muhammad Sufian b Mat Deris, for his guidance and support throughout this study and specially for his confidence in me. I would like to thank him for giving the opportunity to learn and work under his guidance. Also thank to all my lecturers, which has been teaching me which guide me to make this project possible. In addition, to all my friends, thank you for your understanding and encouragement in many, many moments of crisis. Their engorgement, criticism and support help me a lot. Your friendship makes my life a wonderful experience. I cannot list all the names here, but you are always on my mind. Thank You. iii

6 ABSTRACT This project is a web-based system and uses price sorting algorithm techniques as an academic value. This system serves as a medium for customers to book the food from the restaurants, cafes and catering companies. Regarding to the problems faced in society today are for them to find affordable catering companies and meet their satisfaction in terms of price and choice of the food. In this system, they can make price comparisons between some catering companies and order food online. Then, the objective of this system is to facilitate customers to choose and compare food prices for each catering company. Next objectives are to make it easier for customers to book online. Finally, companies can expand the market via online using this system. Customer can login to system to see the food and prices offered by catering company. Besides, catering company can advertise their stores within the system by registering as a company. Customers can choose the desired food and can pay half the price first as a deposit. And confirmation and response will be answered by the catering company within the stipulated time. At the end of this project, I hope the system will help the community and business company to be more advanced and convenient. iv

7 ABSTRAK Projek ini adalah sistem berasaskan web dan menggunakan teknik algoritma sorting harga sebagai nilai akademik. Sistem ini berfungsi sebagai medium untuk pelanggan menempah makanan dari restoran, kafe dan syarikat katering. Berkenaan dengan masalah yang dihadapi dalam masyarakat hari ini adalah untuk mereka mencari syarikat katering yang berpatutan dan memenuhi kepuasan mereka dari segi harga dan pilihan makanan. Dalam sistem ini, mereka boleh membuat perbandingan harga antara beberapa syarikat katering dan memesan makanan dalam talian. Kemudian, objektif sistem ini adalah untuk memudahkan pelanggan memilih dan membandingkan harga makanan bagi setiap syarikat katering. Objektif seterusnya adalah untuk memudahkan pelanggan membuat tempahan dalam talian. Akhirnya, syarikat boleh mengembangkan pasaran melalui talian menggunakan sistem ini. Pelanggan boleh log masuk ke sistem untuk melihat makanan dan harga yang ditawarkan oleh syarikat katering. Selain itu, syarikat katering boleh mengiklankan kedai mereka dalam sistem dengan mendaftar sebagai sebuah syarikat. Pelanggan boleh memilih makanan yang dikehendaki dan boleh membayar separuh harga pertama sebagai deposit. Dan pengesahan dan tindak balas akan dijawab oleh syarikat katering dalam masa yang ditetapkan. Pada akhir projek ini, saya harap sistem ini akan membantu komuniti dan syarikat perniagaan menjadi lebih maju dan mudah. v

8 CONTENTS DECLARATION CONFIRMATION DEDICATION ABSTRACT ABSTRAK CONTENTS LIST OF TABLES LIST OF FIGURES LIST OF ABBREVIATIONS PAGE i ii iii iv v vi viii ix x CHAPTER I INTRODUCTION 1.0 Project Background Problem statement Objectives Scope Thesis Structure 4 CHAPTER II LITERATURE REVIEW 2.0 Introduction Existing System Online Food Order System for Restaurant Automated Food Ordering System with Real- Time Customer Feedback Mobile Food Ordering Application using android OS Platform Comparison between the Existing System Summary 9 CHAPTER III METHODOLOGY 3.0 Introduction Methodology Review 11 vi

9 3.2 System Requirement System Framework System Design Entity Relationship Diagram (ERD) Context Diagram Data Flow Diagram Level Data Flow Diagram( DFD) Level DFD Level 1 Process 2.0 : Profile DFD Level 1 Process 3.0 : Menu DFD Level 1 Process 4.0 : Order DFD Level 1 Process 5.0 : Payment Database Design Database design Admin Caterer Customer Menu Order Payment Summary 26 CHAPTER IV IMPLEMENTATION AND RESULT 4.0 Introduction Interfaces Admin Caterer Customer 33 vii

10 4.2 Testing Black-box Testing White-box Testing Add Menu Update Menu Delete Menu Summary 40 CHAPTER V CONCLUSION 5.0 Introduction Contribution Limitation of work Future of work Summary 42 REFERENCES 43 viii

11 LIST OF TABLES TABLE TITLE PAGE 2.2 Comparison between existing system List of Software requirement List of Hardware Requirement Test case Login Test case Café Add Menu Test case Caterer Update Menu Test Caterer Delete Menu 39 ix

12 LIST OF FIGURES FIGURE TITLE PAGE 1.0 Throwaway Prototyping Model Framework Entity Relationship Diagram Context Diagram Context Diagram Data Level 1 Process 2.0: Profile Data Level 1 Process 3.0: Menu Data Level 1 Process 4.0: Order Data Level 1 Process 5.0: Payment Table for Overall System Table for Admin Table for Caterer Table for Customer Table for Menu Table for Order Table for Payment Login Page Admin Home Page Admin Customer View Admin Caterer View Caterer Registration Caterer Home Page Caterer Profile Caterer Menu Caterer Add Menu Customer Registration Customer Home Page Profile Customer Customer Menu Customer Cart Customer Checkout 35 x

13 LIST OF ABBREVIATIONS / TERMS / SYMBOLS CD DFD ERD FYP GA HCI UniSZA Context Diagram Data Flow Diagram Entity Relationship Diagram Final year project Genetic algorithm Human computer interface Universiti Sultan Zainal Abidi xi

14 CHAPTER I INTRODUCTION 1.0 Project Background Today, most café or catering company in societies are still using a manual method system to make the food order process on a large quantity. When using a manual system, many obstacle and disadvantages in term of interaction or communication between community and organization or catering company. Therefore, difficulty happen for both side owner of café and customer in commitment make an order process or other services that occur by using manual method. So, this idea to develop web-based system is based on problem statement that has been found which are difficult for customer to find price of catering and catering company to get a booking and expand their business. This system serves as a medium for customers to book the food from the catering company. Hopefully, this system will help all communities in every business. 1

15 1.1 Problem Statement Basically, there are few problems encourage to the idea of developing Final Year Project, Online Catering System: i. Customer hard to make comparison between Catering company. It is difficult for customers to differentiate the food price and find affordable catering companies and meet their satisfaction in terms of price and choice of the food because distance between catering company to another company is very far. They also need to contact one by one to know price. ii. Inconsistency in data entry Data here shows customer orders and payment errors. In the manual system, this problem often happens. Order can be redundant and the catering company may overlook the order that has been made. Customers also have trouble when receive the balance, which is inaccurate. iii. Reporting and checking the data issue in manual system In manual system is difficult to trace the record for the cafe and student. For instance, all the data such as order that has being made by student are difficult for cafe to trace it back. This is because manual system is using paper to record the data. Same goes to student where it s difficult to check what has being ordered and to check the amount that has being spends 2

16 1.2 Objective To design an online food ordering system To facilitate customers to choose and compare food prices for each catering company using online system. To evaluate the system for solving the data entry problem, managing reporting and online transaction payment. To implement sorting food price based on sorting algorithm. 1.3 Scope Catering Reservation Online System develop will use by admin, student and cafe owner. I. Admin Admin can view list customer Admin approve register and approve catering company owner. II. Customer View profile Purchase order and view order status Can choose cafe to make an order and view menu and price III. Cafe owner Manage their profile and cafe profile Manage order Update food menu and price 3

17 1.4 Thesis Structure This thesis consists of five chapters. Chapter 1 is introduced that contains project background, problem statement, objectives, scope and thesis structure. Chapter 2 is a literature review, discuss the technique and theory that had been carried out by another researcher and existing computer application that related to the ongoing project. Chapter 3 is a methodology that discusses method or technique used in the project also design and framework, specifying in detail the design of development projects. Chapter 4 is the implementation of the project and the report of testing that had been done to the development system. Chapter 5 is the conclusion of the overall project followed by references. 4

18 CHAPTER II LITERATURE REVIEW 2.0 Introduction This chapter provides the literature review for the system that will be developed. The literature review is a process of reading, analysing, evaluating and summarizing scholarly materials about a specific topic. It can be a guideline to develop a new system so that the new system can provide better or more functional than existing systems. Discussion including the existing system and comparison between current systems with new develop system is done to overcome the weakness of the current system. Based on studies that have been done in the cafe in the Unisza, owner cafe and student still used manual system in transaction or purchase. As a result, is found obstacle or problem occour toward cafe owner and student. Based on manual system, all of management food ordering been conducted directly and food ordering owner cafe still use paper to take an order. 5

19 2.1 Existing System To develop a successful online system for book food that is studied based on online restaurant food ordering. The business flow of this 2-major system is collected based on information gathered by visiting the website of this system Online Food Order System for Restaurant Online Food Order System is a website designed primarily for use in the food delivery industry. This system will allow hotels and restaurant to increase scope of business by reducing the labour cost involved. The system also allows to quickly and easily managing an online menu which customers can browse and use to place orders. Restaurant Employees then go through the orders s they are received and process all orders efficiently and efficiently with minimal delays and confusion. The languages used to build this application are JavaScript, JSP, HTML and Oracle as the database. Feedback Automated Food Ordering System with Real-Time Customer The main purpose of this system is to automate the food ordering process in restaurant and also improve the dining experience of customers. In this research it is also has discussed about the design and implementation of automated food ordering system with real time customer feedback (AOS RTF) for restaurant. This system, implementation wireless data access to server. The android application on user s mobile will have all the menu details. The order details from customer s mobile are wirelessly updated in central database and subsequently sent to kitchen and cashier respectively. The restaurant owner can manage the menu modifications easily. The wireless application on mobile devices provide a means of convenience, improving efficiency and accuracy for restaurant by saving time, reducing human errors and real-time customers feedback. This system successfully over comes the drawbacks in earlier PDA based food ordering system and is less expensive and more effective than the multi-touchable restaurant management systems. 6

20 2.1.3 Mobile Food Ordering Application using android OS Platform The main purpose of this system is making an ordering food application based on Android with many features. For instances, New Order, Order History, Restaurant Profile, Order Status, Tracking Order, and Setting Profile features. The research method used in this research is water model of System Development Life Cycle (SDLC) method. The result of this research is an ordering food application based on Android for customers and courier user, and a website for restaurant and admin user. The conclusion of this research is to help customer in making order easily, to give detail information needed by customer, to help restaurant in receiving order and to help courier while doing delivery. The apps interfaces are being design with detail by implement the Eight Golden Rules. The Eight Golden Rules are consisting of consistency, provide universal usability, provide information feedback, design final dialog, simple error handling, reversal action allowance, internal locus of control and reduce the information capacity for short-term memory. 7

21 2.2 Comparison between the Existing System Author/Year Project Name Description Similarities Advantages Disadvantages Mayurkumar Patel,2005 Online Food Order for Restaurant -To increase scope of business by reducing the labour cost involved. -Allows to quickly and easily managing an online menu which customer can browse and use to place orders. -Built using PHP inscribed in HTML -Should allow users to save items to the cart. -Hardware limitations. -No transaction payment. Michael Yosep Ricky, 2014 Mobile Food Ordering Application using android OS Platform -The purpose of this research is making an ordering food application based on Android and website. -A website for restaurant and admin user. -Consistency -Ordering food application based on Android for customer. -Provide Universal Usability. -Cannot run in IOS. -No transaction payment Shweta Shashikant Tanpure, Priyanka R. Shidankar, Madhura M. Joshi, 2013 Automated Food Ordering System with Real-Time Customer Feedback -To automate the food ordering process in restaurant and also improve the dining experience of customers. -Automated food ordering system with real time customer feedback (AOS-RTF) for restaurant. -A website for restaurant -Real time customers feedback. -Ordering food application based on Android for customer. -No transaction. -Based on Android and Web Based Table 2.2 Comparison between existing system 8

22 2.3 Summary Based on the literature review, Catering system is developed to help a customer in making food order and made a choice of food. Some of the features from the existing system also being implement in Catering System. For instance, Online Catering System is based on Web Based System. In addition, the Caterer will serve and update their order status via online while customer can order the food via online. 9

23 CHAPTER III METHODOLOGY 3.0 Introduction This chapter will explain the detail on methodology will be used in this project. Project methodology will solve every problem that arises in system analysis to ensure that the project is completed and works well. There are many methods that can be used and implied to build this system. The approach used must be chosen correctly so that it suitable in with the development of this project. The step of development is important as it will be the indicator and the assist to the developer and designer during the developing process. Further information on each phase of the Online Catering System will be described in this chapter. 10

24 3.1 Methodology Review Figure 1: Throwaway Prototyping Model Figure 1 shows about Throwaway Prototyping model flow that used to develop this project. This model consists of 4 main phase which are planning, analysis, design and implementation. In this model, the proses of developing will start with planning then analysis all data requirement. After that, design of prototyping and lastly the implementation phase to produce system after the prototype is satisfied. 11

25 Planning Phase Planning is the first thing to do. There are many plans to do such as project time planning, proposal planning and to decide which methodology will be used for this system. So, the Online Catering System has been proposed to my supervisor, Mr. Muhammad Sufian. Once the tittle has been agreed, an abstract has been made by the discussion. Analysis Phase In this stage, the primary purpose is to collect any existing information to be analysed. All requirements collected on this system need to be fully understood and analysed to make the next process goes well. This phase also includes a researching phase. After all requirement is collected, the problem statement and solution must be determined. Design Phase In this third stage, the design will be created included the flow of system and database design. The Context Diagram, Data Flow Diagram (DFD) and Entity Relationship Diagram were done in order to know more details about the flow and each function of this project. The simple interface also will be made during this stage as interface prototype. Implementation In this phase, there are two stages of implementation which are in prototype phase and the final product phase. In the first stage, the function and procedure for this system will develop to fulfil the requirement. In this project the language that will be used to develop the project is Php and SQL. After the implementing during the prototype phase has been fully satisfied the project will be implementing at the final stage where the final product will be delivered. 12

26 3.2 System Requirement Software Requirement No Software Purpose 1 Google Chrome Browser Run and test the web-based application. 2 Xamp Create a local web server for testing. 3 PhpMyAdmin Database for the system 4 Notepad++ Develop the interface and function of the system for web base application. 5 -Microsoft Word Microsoft Power point -Edraw Max 7.9 -Proposal documentation -Presentation -Draw ERD, DFD and Context Diagram. Table List of Software requirement Hardware Requirement No Hardware Purpose 1 Laptop -1 unit -Asus X550Z 2 Printer -To develop, testing and implement the system. -Proposal documentation. -Print the document -1 unit 3 Pendrive and Hard disk -Storage -1 unit Table List of Hardware Requirement 13

27 3.3 System Framework Figure 3.3 Framework Figure 3.3. above show the framework for the online catering system. In order to use this system, the admin, caterer and customer need to login the system first. After succeeding authenticates the identification, all user can proceed with the next step of process provided. Admin can view the profile of customer and caterer after being verify. Admin also have role to approve registration for caterer. Furthermore, after the customer enter the system, they can start to make an order by viewing the menu list provided by the caterer. Next, the caterer role is to manage list of menus and manage order that has been made by customers. The sorting algorithm will have occurred during the customer search the list of menus. This algorithm will help customers to do a quick search based on criteria that they want. 14

28 3.4 System Design Entity Relationship Diagram (ERD) Figure Entity Relationship Diagram Figure above show the ERD for Online Catering System. This system contains 6 tables for database which Admin, Customer, Caterer, Menu, Order and payment or deposit. Each table have their own attribute. There are 3 attributes in table admin, 5 attributes in table customer, 7 attributes in table menu, 4 attributes in table caterer, 8 attributes in table order, and 6 attributes in table payment. All data inserted will save in those tables in the database. 15

29 3.4.2 Context Diagram Figure Context Diagram Figure above shows that Context diagram (CD) for Online Catering System. There are three main users involve in this system which are admin, customer and caterer. All users are required to login the system in order to use this system. Customer can view menu and compare the item price then make the reservation. Caterer can manage their profile included menu and also have to manage the order of food. Lastly admin can see all customer and caterer profile. Admin also need to approve the registration from caterer. There are 26 flows involve in the proses between primal process and the users. 16

30 3.4.3 Data Flow Diagram Level 0 Figure Context Diagram 17

31 Figure above show that DFD Level 0 for Online catering System which represent in the graphical flow data for the system. In DFD, process connect with an entity and database store which allows data flow from an external data source or in internal data source. This system has 6 database store which are D1 for customer that store data about customer details, D2 for caterer that store data for caterer details, D3 for menu that stores data for menu information provided to the customers, D4 for order that store data for order details that has been made, D5 for payment that store the data of payment such receipt of money transfer, D6 for admin that store admin data. There are 7 processes included in this data flow diagram, which are login, get menu, manage menu, order placement, manage order, Pay, and view. There is one process that are not show in the DFD which is approve. Admin approves registration for caterer. 18

32 3.4.4 Data Flow Diagram( DFD) Level DFD Level 1 Process 2.0 : Profile Figure Data Level 1 Process 2.0: Profile Figure above show that DFD Level 1 for process 2 which is profile. This process involves all 3 users admin, customer and caterer. For customer, this process let the customer and caterer to view and update their profile display. Admin also can update caterer and customers profile in case they want to reset password. Admin can view all data profile for caterer and customers. When customer and caterer update their profile data, all data will be stored in database respectively. 19

33 DFD Level 1 Process 3.0 : Menu Figure Data Level 1 Process 3.0: Menu Figure above show that DFD Level 1 for process 3 which is Menu. Firstly, caterer can Add their Menu and this menu data will be stored in menu database. Then the menu can be display to caterer and customer. Besides, caterer also can delete the menu later. After menu has been add by caterer, customers can look for menu and can use sorting process to make quick search. So Sorting algorithm will be apply at this process. 20

34 DFD Level 1 Process 4.0 : Order Figure Data Level 1 Process 4.0: Order Figure above shows the DFD Level 1 for process 4 which is order. This process involves two users which are customers and caterer. The process 4 begin after customer has view the menu which is in process 3, the customer will make an order. This order information will be stored in order database. Then after order done, it will show amount of total price. After payment has been made in process 5, the order will be display to caterer and order will be manage by caterer. 21

35 DFD Level 1 Process 5.0 : Payment Figure Data Level 1 Process 5.0: Payment Figure above shows that DFD Level 1 for process 5 which is payment. This process involves two users which are customers and caterer. After order has been choose, customer will upload receipt and fill the details for the payment to accomplish the payment process. The payments details will be stored in payment database. Caterer can download the receipt and confirm the status of the payment. Customer also can view the payment that has been made. 22

36 3.5 Database Design Figure 3.5 Table for Overall System Figure 3.5 shows the overall table that be used in this system. The database is name with ocs, Online Catering System. There are 6 tables in ocs database which are admin table, caterer table, customer table, mennu table, order table and payment table Admin Figure Table for Admin Figure shows the table admin for online catering system. This table is used to store username and password for admin. This table has three fields which are username as primary key, and password. 23

37 3.5.2 Caterer Figure Table for Caterer Figure shows the table caterer for online catering system. This table is used to store information for the caterer. This table has 10 fields which are username as primary key, owner_icno, fullname, company_name, Password, Phoneno, address, postcode, city and state Customer Figure Table for Customer Figure shows the table customer for online catering system. This table is used to store customer information. This table has 10 fields which are username as primary key, password, fullname, phoneno, icon, address. postcode, city, state. 24

38 3.5.4 Menu Figure Table for Menu Figure shows the table menu for online catering system. This table is used to store menu information from caterer. This table has 9 fields which are menuid as primary key, username, menu_img, foodname, category, price description, quantity and status Order Figure Table for Order Figure shows the table order for online catering system. This table is used to store order information from customer. This table has 8 fields which are orderid as primary key, catererid, customerid, time, date, menuid, totalprice and quantity. 25

39 3.5.6 Payment Figure Table for Payment Figure shows the table payment for online catering system. This table is used to store payment information from customer. This table has 5 fields which are paymentid as primary key, orderid, catererid, date and totalamount. 3.6 Summary Based on this chapter, the methodology used for the project was elaborated. The system requirements that were used are also stated. Choosing a methodology to be used for a system development is a crucial pad in ensuring that the development starts off at a great pace. 26

40 CHAPTER IV IMPLEMENTATION AND RESULT 4.0 Introduction This chapter will describe and show the development of online system. It consists of three of implementation which are for admin, caterer and customer. In this system Admin can view and delete caterer and customer that has been registered. Other than that, caterer can view and update their profile, can add, view and update their menu details and handle order from customer. Last but not least, customer can view and update their profile, view menu and make order. 4.1 Interfaces Figure 4.1 Login Page Figure 4.1 shows that login page for three main users which is Admin, Caterer and Customer. All these three-user use usernames as login name and password. All user will login in the same page. Password for caterer and customer can be update at the user profile. 27

41 4.1.1 Admin Figure Admin Home Page Figure shows that the admin Home Page. This page will be first page admin will see after successful login. There are 4 main buttons provide which is Home, Customer, Caterer, and Log out. Figure Admin Customer View Figure show that a page for a customer detail. Admin can view list of customers and delete the customer when needed. There are one button for admin to delete the customer. 28

42 Figure Admin Caterer View Figure show that a page for a caterer detail. Admin can view list of caterers and delete the caterer when needed. There is one button for admin to delete the caterer. 29

43 4.1.2 Caterer Figure Caterer Registration Figure show that a page for registration for caterer. Caterer must register in this form for the new users. So, they can login as usual at the login page. Figure Caterer Home Page Figure shows that the caterer Home Page. This will be first page caterer will see after successful login. There are 4 main buttons provide which is Home, Menu, Order, and Log out. In addition, caterer can click at the full name at the right top to see their profile. 30

44 Figure Caterer Profile Figure show that a page for a profile caterer. Caterer can view their profile and update the data of the profile. There is one button at this page to update their profile. Figure Caterer Menu Figure show that a page for a caterer menu. On this page, caterer can see the menu that has been add from them. There are 2 main action buttons for caterer which are update button and delete button. 31

45 Figure Caterer Add Menu. Figure show that a page for add menu. Caterer has to fill menu details such as picture, food name, category, price, status and description. There is one button add to add menu. 32

46 4.1.3 Customer Figure Customer Registration Figure show that a page for registration for customer. Customer must register in this form for the new users. So, they can login as usual at the login page. Figure Customer Home Page Figure shows that the customer Home Page. This will be first page customer will see after successful login. There are 4 main buttons provide which is Home, Menu, Cart, and Log out. In addition, customer can click at the full name at the right top to see their profile. 33

47 Figure Profile Customer Figure show that a page for a profile customer. Customer can view their profile and update the data of the profile. There is one button at this page to update their profile. Figure Customer Menu Figure shows a customer page to view menu. This page will show all menu that have been add from caterer. There are add to cart button for customer to add menu to wish list before checkout. 34

48 Figure Customer Cart Figure shows a cart page for customer. Customer will see details for shopping list in this page. There are 2 action buttons to update quantity of food and remove food from cart. Then, customer can choose to continue shopping or checkout on button at the bottom. Figure Customer Checkout Figure shows that a page for checkout. Customer have to fill this order form to complete the reservation. 35

49 4.2 Testing Black-box Testing Use Case Description Pre-Condition Basic Flow Login The user (Admin, Caterer and customer) login to access the system. The user is on the Login page. 1. The first page that user will see in this system is Login page. 2. The user enters their username and password. 3. The system verifies username and password from the database. 4. If the parameter exists the system will allows the user to access their account. Post-Condition Rules User successfully login and able to access the system. The user must has authorized to access this system. Table Test case Login 36

50 4.2.2 White-box Testing Add Menu Use Case Description Pre-Condition Basic Flow Add a menu Add menu is used to add a new menu that will be listed in caterer s menu list. Café has to login in the system and accesses the menu module. 1. Caterer click at Menu main button. 2. Cafe clicks at Add New button. 3. A new page appear to fill data.. 4. First, Caterer upload a photo of the food. 5. Second, Caterer will fill all the information about the food. 6.The system processes the addition and saves into database. Post-Condition Caterer successfully adds a new menu. Rules The user must have authorized to access this section. Table Test case Café Add Menu 37

51 Update Menu Use Case Update a menu status Description Pre-Condition Basic Flow Update menu is used to update menu status that will be listed in caterer s menu list. Caterer has to login in the system and accesses the menu module. 1. Caterer clicks at Menu main button. 2. Caterer clicks at Change Status button. 3. A new pop-up window appears. 4. Caterer need to submit the existed menu id and choose the status either Available or Unavailable. 5. Caterer clicks button Save. 6. The system processes the change and saves into database. Post-Condition Rules Caterer successfully updates a new menu status. The user must have authorized to access this section. Table Test case Caterer Update Menu 38

52 Delete Menu Use Case Delete a menu. Description Pre-Condition Basic Flow Delete menu is used to delete menu that will be listed 1n caterer s menu list. Caterer has to login in the system and accesses the menu module. 1. Caterer clicks at Menu main button. 2. Caterer clicks at Delete button. 3. A new pop-up window appears. 4. The system processes the change and saves into database. Post- Condition Rules Caterer successfully deletes a menu. The user must have authorized to access this section. Table Test Caterer Delete Menu 39

53 4.3 Summary In conclusion, system design and modelling have showed all the progress, data how and data stored that involves in this system. Through the diagrams, so user can discuss on how the flow of the system is going on. 40

54 CHAPTER V CONCLUSION 5 Introduction This chapter discusses the contribution of this system in solving a real-life problem. It also discusses the constraint of the system and suggestion to improve the system to be better in future. 5.1 Contribution Online Catering System is developed to provide ease and convenience to customer and caterer in order to make or manage the food and organize their budget. This is because the student can conduct a survey of their food and place the order anywhere via online. The customer also can manage their time by knowing when their order will be done or being rejected. In the same time, student also can manage their budget. Caterer also get the benefit by using the Online Catering System because of this system make the caterer handle their order list more efficient, promoting their menus, make a financial budget and generate a sale report based on each of their menu. 5.2 Limitation of Work There are several limitations in implemented this system. One Of the limitations is to control many users and may load heavy data to store at the same time we need to maintain and upgrade due to gain the number of user and data. 41

55 5.3 Future of Work As for the proposed of improvements, this system must apply a smooth payment method such as online transfer bank and pay pal. So, the user can pay easily and get confirmation from caterer. Besides, the security also will be improved to customer to avoid scammer and money cheat. 5.4 Summary As a conclusion, this Online Catering system aimed to help the customer and caterer in helping them to create, manage and update their order systematically compared with using the manual method by place the order on paper. So, the main user in this system is Admin, Caterer and Customer. The methodology that has been used while developing the system is Throwaway Prototyping model. Other than that, Data Flow Diagram (DFD) and Entity Relationship Diagram (ERD) also included in this report to explain more details about the functionalities of this system. Hopefully, this system will be useful to all customer and caterer that will be using this Online Catering system. 42

56 REFERENCES [1] Mayakumar Patel, Online Food Order System for Restaurant, December [2] Shweta Shashikant Tanpure, Piyanka R. Shidankar, Madhura M. Joshi, Automated Food Ordering System with Real-Time Customer Feedback. Volume 3, Issue 2, February [3] Kamble Poonam, Kapase Priya, Kokare Snehal & Poonam Balu Ingale, Self-Served Food Ordering system, Vol-2, Issue-5, [4] Engku Muhammad Syuhada Bin Raja Omar," Food Court Ordering System Using Mobile Application (FooCOSUMA)" JUNE [5] Prof V. B. Dhore, Surabhi Thakar, Prajakta Kulkarni, Rasika Thorat,"Digital Table Booking and Food Ordering System Using Android Application", Volume 2, Issue 7, October