The document presents a case study on developing an online food ordering system for Luwombo restaurant in Arua, Uganda, addressing its challenges with manual order-taking that hinder customer convenience and competitiveness. The study aims to enhance customer experience, improve operational efficiency, and potentially increase revenue through a user-friendly web application accessible via various devices. The methodology includes quantitative research, system design, and extensive testing to ensure the new system meets user requirements and expectations.

1. AN ONLINE FOOD ORDERING SYSTEM
CASE STUDY: LUWOMBO RESTAURANT
ARUA

2. INTRODUCTION
 Context: Uganda is experiencing rapid technological advancements, but e-commerce
adoption, particularly in the restaurant industry, lags behind developed countries.
 Problem: Luwombo Restaurant, a popular eatery in Arua, Uganda, faces challenges in manual
order-taking and lacks an online ordering system, hindering customer convenience and
potentially losing customers to competitors with online ordering capabilities.
 Solution: This project proposes to develop a user-friendly online food ordering system for
Luwombo Restaurant, aiming to enhance customer experience, improve operational efficiency,
and increase revenue.

3. BACKGROUND OF STUDY
 Existing Online Food Ordering Systems:
 Developed countries like the USA have successful online food ordering systems like KFC,
Starbucks, McDonald's, Glovo, and Jumia Foods.
 Uganda has limited implementation of these systems, with Café Javas as a notable
example.
 Market Demand: Ugandans, particularly in the Arua region, express a strong preference
for online food ordering systems due to their convenience.
 Target Restaurant: Luwombo Restaurant, established in June 2022, enjoys popularity but
lacks a modern ordering system.

4. PROBLEM STATEMENT
 Lack of Online Ordering System: Luwombo Restaurant currently relies on manual order-taking,
which is time-consuming, prone to errors, and inconvenient for customers.
 Competitive Disadvantage: Customers prefer online food ordering due to its convenience, and
Luwombo Restaurant loses potential customers to competitors offering online services.
 Missed Opportunities: An online food ordering system could enhance customer experience,
streamline operations, and increase revenue.

5. OBJECTIVES
General objective:
 To develop a user-friendly online food ordering system for Luwombo Restaurant.
Specific Objectives:
 Investigate the existing order-taking system at Luwombo Restaurant.
 Design and develop a new, robust, and user-friendly online food ordering system.
 Test and validate the developed system to ensure functionality and user satisfaction.

6. RESEARCH QUESTIONS
 What is the current order-taking system at Luwombo Restaurant, and what are its
limitations?
 What methods and tools will be employed to design and develop the new online food
ordering system?
 How will the developed system be tested and validated to ensure its effectiveness?
 How will the new system improve efficiency, productivity, and customer satisfaction for
Luwombo Restaurant?

7. SCOPE OF STUDY
 Content Scope:
The research focuses on creating a web application for online food ordering, accessible via
mobile phones, tablets, and personal computers.
 Geographical Scope:
The study primarily targets the Arua Westnile area, focusing on potential customers and
Luwombo Restaurant employees.
 Time Scope:
The project duration is estimated to be four months, from February to May 2024.

8. SIGNIFICANCE OF STUDY
 Enhanced Customer Experience: The online food ordering system will provide customers
with a convenient way to view the menu, place orders, and make payments through their
devices.
 Improved Operational Efficiency: The system will streamline the order-taking process,
reducing staff workload and allowing them to focus on other tasks.
 Increased Revenue: By offering a convenient ordering option, the system will potentially
increase the number of orders placed, boosting revenue.
 Reduced Costs: The automated system can minimize labor costs and potentially decrease
food waste through accurate order placement.
 Enhanced Competitiveness: Implementing an online food ordering system will help
Luwombo Restaurant stay competitive in the evolving market.

9. LITERATURE REVIEW
Overview:
 The literature review analyzes existing research on online food ordering systems in restaurants, focusing on
their impact on customer satisfaction, operational efficiency, and cost-effectiveness.
Key Findings:
 Online food ordering systems are becoming increasingly common in developed countries.
 Customer perception of usefulness, ease of use, trust, and social influence are key factors driving adoption.
 Customizable systems that cater to specific restaurant needs are beneficial.
Gaps Identified:
 Existing research often lacks detailed information on cost-effectiveness, system integration, and adoption
rates in specific contexts.
Solutions:
 This project will address these gaps by conducting thorough cost-benefit analysis, evaluating system
integration with existing operations, and conducting user studies to assess adoption potential.

10. METHODOLOGY
 Research Approach: Quantitative research methodology will be employed using
questionnaires distributed to a sample of 30 individuals, including customers and
employees, to gather data on their perceptions and preferences.
 Technology Acceptance Model (TAM): The TAM will be used as the theoretical
framework for the questionnaire to assess user acceptance based on perceived usefulness,
ease of use, subjective norms, and behavior intention.
 Data Collection Methods: Interviews, questionnaires, and direct observation will be used
to gather data on the existing system, user requirements, and potential system
enhancements.

11. TARGET POPULATION & SAMPLING TECHNIQUES
 Target Population:
 The entire Arua Westnile area, with a population of over 6 million individuals.
 Sampling Techniques:
 Simple random sampling: Used for selecting potential customers from the general public.
 Purposive sampling: Used for selecting Luwombo Restaurant employees based on their
roles and involvement in the ordering process.

12. SYSTEM ANALYSIS & DESIGN
 System Analysis:
 Analysis of the existing system at Luwombo Restaurant to identify its strengths, weaknesses, and areas
for improvement.
 Determination of user requirements and functional specifications for the new online ordering system.
 System Design:
 Conceptual design outlining the system's overall architecture and functionalities.
 Logical design utilizing data flow diagrams and entity relationship diagrams to visualize the system's
processes and data relationships.
 Physical design outlining the system's database structure, tables, forms, reports, and security
constraints.
 System evolution plan: Envisioning potential future enhancements and adaptations to meet evolving
user needs and market demands.

13. SYSTEM IMPLEMENTATION & TESTING
 Coding: The system will be implemented using JavaScript, HTML, CSS for the user interface
(front-end) and MySQL for the database management system (back-end).
 Deployment: A three-tier architecture will be employed, consisting of a front-end, middle-end,
and back-end.
 System Testing:
 Unit testing: Testing individual modules of the system to ensure functionality and accuracy.
 Integration testing: Verifying the seamless interaction of different modules within the system.
 System testing: Evaluating the overall system performance and stability.
 User Acceptance Testing (UAT): Gathering feedback from potential users to assess usability
and satisfaction.

14. VALIDATION & EVALUATION
 System Validation: A comprehensive validation process will be conducted to ensure the system
meets its intended objectives and user requirements.
 Acceptance Testing: The prototype system will be presented to a group of users (over 75
respondents) for feedback on its performance, usability, and effectiveness.
 Data Analysis: User feedback will be analyzed to identify areas for improvement and refine the
system based on user insights.

15. CONCLUSION & RECOMMENDATIONS
 Conclusion
This project successfully designed and developed an online food ordering system for Luwombo
Restaurant, addressing the limitations of the existing manual system. The new system will provide a
convenient ordering experience for customers, improve operational efficiency, and potentially increase
revenue for the restaurant.
 Recommendations:
 Implement robust user training and orientation programs for both staff and management.
 Explore integration with existing point-of-sale (POS) systems for a streamlined ordering process.
 Consider expanding the system's functionalities to include features like loyalty programs, online
payment options, and mobile app integration.
 Monitor user feedback and conduct periodic updates to enhance the system's functionality and
user experience.

16. THANK YOU