Networked Restaurant Reservation

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Networked Restaurant Reservation Rushika Verma SIES Graduate School of Technology, Navi Mumbai, Maharashtra Abstract:- This paper presents procedures for automating a reservation made at a restaurant.

1 Networked Restaurant Reservation Rushika Verma SIES Graduate School of Technology, Navi Mumbai, Maharashtra Abstract:- This paper presents procedures for automating a reservation made at a restaurant. A restaurant maintains all the details related to the customers that make a reservation through this online automated interface. Though, today Tele reservation for restaurants is rampant, where a representative of the restaurant on the other side of the phone takes the customer s reservation request wherein customer mentions the day, time and number of people accompanying as a standard procedure for reserving a table. In this tele system, there is a wide scope of human errors, the main error being misunderstanding in taking down the details. This makes the online automated reservation system more viable as it is fuss free, quick, and user friendly. The main characteristics of this online system are preview of the restaurant ambience and the luscious menu, registration where in the customer specifies their details and reservation where in the customer books for a table specifying the date, time and day and lastly, the unique token number being sent to the customers mentioned id. Programming languages used are HTML, CSS stylesheets for the frontend coding, MySQL and Xampp for the backend and PHP for connecting the frontend and backend. This is a highly plausible interface for customers who like to know a little about the restaurant and the cuisine served by the restaurant at the click of a button. Keywords:- tele reservation, HTML, MySQL, Xampp, CSS I. INTRODUCTION Restaurants that have a lot of incoming guests and are locations for various events require to keep a tab on the details of the events and the clients that have made the bookings. Presently, Tele reservation for restaurants is most common, where a representative of the restaurant on the other side of the phone takes the customer s reservation request. The customer mentions the day, time and number of people accompanying as a standard procedure for reserving a table. But this approach has a lot of downfalls, some of them being as follows: Many a times the telephone line is either out of order or busy or is left unattended. In these times it is impossible to make a reservation under any circumstance. Even if the calls are attended there are chances of human errors taking place. For example, there may be a possibility of a miscommunication from the side of the person representing the restaurant while noting down the day and time. Also, there is no guarantee that the same person making the reservation over the phone is present at the restaurant. It is possible that there may be two people of the same name and that only one of them has made a reservation. Prank calls or fake reservations are another drawback of this tele reservation system. Hence, it became necessary to take into consideration other means of taking down reservations. To counterfeit the drawbacks, the new approach considered is networked reservation namely online reservation. Following are the advantages of going online: It is a rare possibility that the World Wide Web services are down, also, here the customers themselves have to sign up to make a reservation. There is no scope for human errors since everything is automated, and the reservation details are specified by the customers themselves. Here, the token number is unique for every customer who makes a reservation and is mailed to his id. There no scope for fake reservations, at the most the customer may not turn up which is a possibility even otherwise. II. FUNCTIONAL REQUIREMENT SPECIFICATIONS: A. Description Frontend Backend HTML CSS stylesheets MySQL Xampp Connection of Frontend and Backend- PHP B. Technical issues Table names made in Xampp should be the same as that in the PHP code, and external stylesheet must be linked 1

2 to every page of the website which contains the background specifications. III. INTERFACE REQUIREMENT A. Graphic User Interface (GUI) The GUI takes in the details like first name, last name, and phone number etc of the customers and stores the details in the database and shows successfully registered. Following this, the customer reserves a table by providing the asked details. Once these details are provided, the table reservation is confirmed. After reservation a confirmation mail is sent to the customers id containing the token number. The menu for display is directly linked to the database and the dishes can added or be replace from the database only. B. Hardware Interface The system should be embedded with laptops, desktop computers, Notebooks or any kind of computer systems. The system should be able to tell the computer system to send an to the wards parents regarding their monthly record. C. Software Interface The Restaurant reservation system will communicate with the database for the following reasons: 1) To let the customer view the different types of cuisines available like for dinner, lunch, brunch, steak specialty etc. 2) For the customer to enter their personal details for the registration. 3) To successfully reserve a table and send the confirmation of the same with the token number to the customers id. IV. SYSTEM DESIGN SPECIFICATION Systems design defines the architecture, the components, the modules, the interfaces and the data for a system to satisfy necessary requirements. Systems design is the application of systems theory towards development of a product. [1][2] System Design is the primary step in the development phase for any engineered product of system. It shares with programming a concern for abstract information representation and processing sequences but at different levels of detailing. Design establishes a coherent, wellplanned representation of programs that are centric on the interrelationship of parts at the higher level and the logical operations involved at the lower levels. [3] Software design is a process through which requirement are translated into a representation of the software. There are 2 phases in which System design is carried out: Preliminary Design Detailed design A. Preliminary Design The preliminary design bridges the gap between the design concept and the detailed design phase. In this task, the overall system configuration defined schematics, diagrams and layouts of the project provide early project configuration. The preliminary design mainly focuses on creating the general framework to build the project on. [4] The main constraints of the preliminary phase are Data Flow Diagrams (DFDs) and Entity Relationship Diagram (ER-Diagram). Data Flow Diagrams (DFDs) Data Flow Diagram (DFD) is a graphical representation of the flow of data within a given system. The DFD of Networked Restaurant Reservation is as follows: Entity Relationship Diagram (ER-Diagram): B. Unified Modelling Language (UML) Design Unified Modelling Language (UML) is a generalpurpose modeling language in the field of software engineering, which is designed to provide a standard way to visualize the design of a system. [5] Some of the UML diagrams given are as follows: Activity Diagram: Activity Diagram is a graphical representation of the workflow of stepwise activities and actions with support for choice, iteration and concurrency. [6][7] 2

Sequence Diagram: A Sequence diagram is an interaction diagram that shows how processes operate with one another and shows object interactions arranged in periodically. V.

3 Sequence Diagram: A Sequence diagram is an interaction diagram that shows how processes operate with one another and shows object interactions arranged in periodically. V. DETAILDED DESIGN SPECIFICATION A. Database design Database Design is defined as organizing data pertaining to concerned organization in an orderly fashion to provide easy access to the required information. The main part of the database design is creation of tables and defining their relations which is done below in the data structures part. B. Data Structures Table 1: Menu Description: Displays the detailed menu of the restaurant Primary Key: ID Sr. Field Name Description Data Size No. 1. Id Food item id (Auto increment) Int mname Name of longtext dish 3. Cuisine Meal course (lunch, breakfast, steaks etc.) varchar Description Details of longtext dish 5. Price Cost of dish Int 11 Screen Shot 1: Menu Component Diagram: A component diagram depicts how components are wired together to form larger components and or software systems. 3

Sr. Field Description Data Size No. Name 1. Sr no Number of tables int 11 reserved 2. Id Id of customer Int 11 3. tableno Number of people Int 11 4. date Date of booking date 5.

discount If already int 11 registered before then a 10% discount is given Screen Shot 3: Reserve a table Table 2: Register Description: Displays the detailed information of

firstname First name of Varchar 255 customer 4. lastname Last name of Varchar 255 customer 5. contact Contact details varchar 255 6. address Residential address 7.

password Email passkey varchar 255 Screen Shot 2: Register Screen Shot 4: Token generation Table 3: Reserve Description: Displays the reservations made.

4 Sr. Field Description Data Size No. Name 1. Sr no Number of tables int 11 reserved 2. Id Id of customer Int tableno Number of people Int date Date of booking date 5. time Booking slot varchar discount If already int 11 registered before then a 10% discount is given Screen Shot 3: Reserve a table Table 2: Register Description: Displays the detailed information of thecustomer Primary Key: ID Sr. Field Description Data Size No. Name 1. Id Id Auto int 99 incremental 2. username Customer provided username varchar firstname First name of Varchar 255 customer 4. lastname Last name of Varchar 255 customer 5. contact Contact details varchar address Residential address 7. date Date of birth date 8. Electronic mail Varchar password passkey varchar 255 Screen Shot 2: Register Screen Shot 4: Token generation Table 3: Reserve Description: Displays the reservations made. Primary Key: Sr no Foreign key: id VI. FUNCTIONAL MODULE SPECIFICATIONS 1) Know-the-chef Module This gives a unique insight of the luscious menus that the eminent chef can create. 2) Menu-view module This module allows the customers to have a look at the wide range of cuisines offered by the restaurant in one go. 3) Registration Module The customer specifies his name, id, etc and signs up for the reservation process. Without this step, the reservation is not possible. 4) Reservation Module 4

5 The entire reservation is done online with all the details to be specified by the customer himself by specifying the date, time and number of people accompanying him. 5) Login Module This module allows an already registered customer to directly punch in the username and password and proceed towards making a table reservation. 6) Unique Token number Module The unique token number is exclusively sent to his own id and at the time of the visiting the restaurant he just needs to show the mailed token number or show a screen shot of the token number provided. 7) Information Modify Module Here, the customers can go ahead and edit any contact information as per their convenience. VII. NON FUNCTIONAL ATTRIBUTES A. Security The customer needs to enter a secure encrypted password while making the registration. Only if the registration is done can the customer make a table reservation. Then, the confirmation token umber is mailed to the customers account. B. Reliability The system should reproduce the prober information in case the person has registered before already and should therefore bypass the registration phase and go directly to the reservation phase. C. Maintainability The conformation mail should be sent to the correct customer with the same details as entered by the customer. D. Reusability It can be used as and when required and for any franchisees if opened. VIII. OPERATIONAL SCENARIOS The will be a restaurant database with it containing multiple tables namely cuisine (types), reservation and registration. The cuisines types will have name, description, cuisine type and price. The registration table will contain first name, last name, phone number, address, password, alternative id etc. The reservation table will contain date, day and time. IX. CONCLUSION This project is designed to fulfil all requirements of the customers as well as the management team of the restaurant thereby eliminating the tedious task of taking down reservations over the phone. This also ensure complete elimination of any human error possible. It gives the customers a plethora of food items to choose from with just a click of a button. The framework and methodology of this project has been designed to satisfy all user requirements. ACKNOWLEDGEMENT We would like to thank our Principal, Dr. Alka Mahajan, our Head-of-Department, Dr. Rajesh Kadu as well as all the faculty members of the Computer Department and our parents for their precious inputs and valuable support. We would also like to thank all the relevant authors for their significant contribution in this field which provided an impetus to our paper. REFERENCES [1] Bentley, Lonnie D., Kevin C. Dittman, and Jeffrey L. Whitten. Systems analysis and design methods. (1986, 1997, 2004). [2] C. West Churchman,The Design of Inquiring Systems: Basic Concepts of Systems and Organization. Basic Books, New York, 1971, ISBN [3] Sonali Das, Automation of Super Market, IJACTE, ISSN (Print) : , Volume-2, Issue-1, 2013, [4] Ertas, A. & Jones, J. (1996). The Engineering Design Process. 2nd ed. New York, N.Y., John Wiley & Sons, Inc. [5] Unified Modeling Language User Guide, The (2 ed.). Addison-Wesley p ISBN [6] UML Revision Task Force. OMG Unified Modeling Language Specification, Version 1.4 (final draft). February [7] J. Rumbaugh, I. Jacobson, and G. Booch. The Unified Modeling Language Reference Manual. Addison- Wesley,1999 5

Chandni Soneji Kinjal Tada

2012 Chandni Soneji Kinjal Tada ACKNOWLEDGEMENT This is HOTEL MANAGEMENT SYSTEM project based on new techniques and based on new idea. This is totally different and beneficial for other to easily use and