This document discusses the development of a computer-based ordering system for restaurants. It aims to create a more convenient ordering process that lessens the workload of waiters. Currently, the Woodbridge Pizza Parlor uses a manual ordering system that is slow and prone to errors. The proposed system would allow customers to select their order from a touchscreen menu at their table. Their order would then be sent to the counter for processing. This is hoped to provide an easier customer experience compared to the current manual process.

3. In the Philippines, eating is done at least three
times daily with Filipinos favorite meals. Filipinos
considered food highly important as it represents an
integral part of our local art and culture. In an ordinary
day, some Filipinos consume five small and tasty
meals starting with breakfast, followed by morning
merienda, lunch, afternoon snacks, dinner and
sometimes even late evening snacks.

4. •Long- waiting for a waiter just to tell their order
•Incorrect orders
•Wrong bill and change

5. This study aims to design and construct a “Computer-Based
Ordering System”, to provide an easy access in getting their orders and
verifying their bills.
• To develop the software program using Hyper Text Mark-Up
Language (HTML) that will be used for the transaction.
• To create a more convenient form of ordering and verification
system in fast-food restaurants and the like.
• To lessen the work of the waiters in assisting the customers.

6. This project is designed to provide an easy
access of customers in getting their orders. It is a
self-service ordering system in
restaurants, especially in fast-food restaurants.

7. The chosen locale of this proposal is the Woodbridge Pizza
Parlor located in Quezon City. The said restaurant is known for its
variety of flavors of pizza and pasta. The customer’s order and
verification system is designed to have two devices, one is for
customer’s side and the other one is on the restaurant’s counter side.
But since the study would be using HTML only in making the study, the
proposed device is delimited only in the customer’s side.
In the customer side, the LCD touch screen is placed at the center of
each table. Each device has an installed program that is proposed in
this proposal.
The recommendable shape of the table is rectangular and
good for six persons. In this system, there should only one person who
will encode the order. This system uses wireless technology to provide
a connection between the customer’s side device and the restaurant’s
counter side device/personal computer.

9. Competition in the food service segment
is also becoming increasingly fierce as restaurants
look to attract diners from other types of
restaurants in order to increase their own traffic.
Competitors who have not kept up through menu
innovation or by offering new services have felt the
strongest pressure competitively. Restaurants that
demonstrate innovation and creativity to improve
convenience and service will be those that achieve
differentiation from competitors. Moreover, those
restaurants that are able to provide new concepts
that can appeal to a wider variety of customers will
also realize increased returns.

10. Some students from Stanford University had
designed a screen based menu system which they
called “Automated Electronic Menu System”.
This system is pretty similar to the online
shopping
systems used in most commercial web sites. It has a
shopping cart function. The customer can browse
through a graphical menu with several options, such as
topping or sauce, and the nutritional information for
each dish. The customers can add the items they like
to the shopping cart and, like shopping sites, be able to
check the cart at anytime and check out after decided.
Moreover, it has a”Call Waiter” button for shortening the
waiting time for the waiter.

12. In this phase, the proponents discuss
the project management, which is the discipline
of bringing about the successful completion of
specific project goals and objectives. The Gantt
Chart shows the activities and how each day
and time the proponents used to accomplish
each activities.

13. Duration (in days) 1 2 3 4 5 6 7 8
Topic Proposal
Data Gathering
Background of the Study
Objectives of the Study
Significance of the Study
Delimitation
Submission of Chapter I
Related Literature
Related Studies
Submission of Chapter II
Project Management
Overview of the Existing System
Overview of the Proposed System
Submission of Chapter III

14. The current system of the Woodbridge
Pizza Parlor is actually manual. They have
no existing computerized order and sales
system. Due to the manual system that they
have, their services are slow. In their current
system, problems like missing order, loss of
data, and wrong delivery details could
possibly occur.

15. The user has a difficulty in computing
the customer order due to the manual
process. Receiving the order from the
customer took a lot of time in writing the
order of the customer. Recording of data in
manual process can loss the data and also
have the possibility to make a mistake in
writing the customers’ order.

16. START
Customer Order
No
Item
Available?
Yes
Compute
Customer
Order
Customer Receipt
END

17. Customer Payment
Customer
Customer
Order
1
5
Take
Order Customer Order and Issue
Official Receipt Receipt
Verified Accepted
Customer Order Payment
3
2 4
Compute
Accept Customer Accept
Order Order Payment
Accepted Computed
Customer Customer
Order Order
Counter

18. The computerized order and sales
system can lessen the time consume in
writing the order of the customer. In
computerized order, the customer can
select from the displayed menu in the
LCD touch-screen provided in each
table of the restaurant.

19. The customers will select the foods they
want to order from the LCD touch-screen
provided in each table in the restaurant
wherein the proposed system is installed.
After choosing the foods, they will submit it
by pressing the “submit button” in the screen
which will be transferred to the counter side
device.

20. START
Selection
of Order
Customer’s Order
Submission
of Order
Processing
of Order
Official Receipt
END

21. Customer
Select
Food Menu
Food
Customers’ Order
Inventory
Select
Drinks Menu
Drinks
Price Inventory Cash Inventory
Payment
of Order