create a databsae

1. Database
Implementation
The Brick Tavern Inn
Alonzo Harding, Eric Lukens, Tony Wu

2. • This Database System was created for a local restaurant called the Brick Tavern
Inn.
• We chose this particular business, because my group member is an employee
the Brick Tavern Inn.
• We developed forms, tables, queries, reports and finally a switchboard. To
implement a database system that will propel the Company's logistics and
hospitality.
Brick Tavern Inn Database System

3. Justification
• A Database System is needed for the Brick Tavern Inn because
technology is evolving at an extremely rapid pace. It is very
competitive and hard to sustain profitability in the restaurant
industry without technological advancements. By implementing our
database, immediate quantitative improvements will be noticed
from Top management, and mutually improve the qualitative side
as well.

4. Benefits and Drawbacks
Benefits
• Reduced updating errors
• Increased consistency of information
• Upgraded data access for the Brick Tavern Inn
• Efficient communication between customer and The Brick Tavern
Drawbacks
• Database System may be difficult for employees to manage and operate
• Time consuming to train users to use DBMS
• Hardware and software are costly, thus adding additional expenses for the

5. Course Number Category Item/Name Quantity Price
“Course 1” “Appetizers” “Calamari” 1 10.95
“Course 2” “Soups/Salads
”
“Crab Bisque” 2 7.90
“Course 3” “Entrees” “Beef Brisket” 3 22.95
“Course 4” “Desserts” “Lava Cake” 2 14.00
Sub
Total:
$55.80
Tax:
$2.23
Total:
$58.03
Server Food Order Form
Date: Time:
Table
Number:
# of Guests:
# of courses:
Side Notes:

6. Order Form Normalization
Tables: Brick Tavern Order Forms
1NF: Food Order form( order id, date, time, table number of guests, number of courses Server, first name,
last name)
Item Id (item #, name, quantity, price category)
2NF: order item (ordered, item id, item #, name quantity, price, category)
3NF: items (item id, Quantity, price, name)
Order Item (order id, id item, Category, name)
4NF: Food order form (order id, date, time, # of guests, # of courses
Order item (ordered, itemid, name category)
Items (items id, Quantity, Price name)
Server (server id, first name, Last name)

7. Consulting Form

8. Consulting Form Normalization
Tables: Brick Tavern Inn Consulting Form
1NF: Consultation form (client id, client name) First name, Last name< phone number, address, city, state,
zip, date, Consultant, first name, last name, purchasers, first name, last name, payment, credit card, cash,
expected date.
Party: (Party id, party #, Name, menu selection, beverage selection, duration room assignment, service cost)
2NF: Consultation party (client id, Party id, name, menu section, beverage section, duration, room
assignment, service cost)
3NF: Parties (party id, duration, room assignment, service cost)
Consulting Party (Consulting ID, Party id, menu selection, beverage selection)
4NF: Consulting Form (consulting id, date, time)
Parties (party id, duration, room assignment, service cost)
Consulting party (consulting id, party id, name, menu selection, beverage selection)
Client (Client id, First name, Last name)
Credit card (credit card id, credit card #, Expiration date)

9. Brick Tavern Inn Forms Diagram
Food Order Form
Order ID
Employee ID
Date
Time
# of guest
# of courses
Order
Item
Order id
Item id
Name
Category
Items
Item id
Item/Name
Category
Price
(1:*)
(1:*)
(1..*)
(1..1)
(0..*)
(1..1)
(0..*)
(1:*)

10. Class Diagram Cont...
Consulting
form
Form ID
Client id
Date
Time
Employee ID
Banquet Type
Duration
Room
Assignment
Client
Client id
First Name
Last Name
Address
Phone
Email
Website
Credit Card
Credit Card
id
Credit Card
#
Exp Date
(1:*)
Employee
Employee ID
Name
Title
Item Menu
Form ID
Item ID
Quantity
Beverage ID
Menu
Item id
Description
List Price
Beverage
Beverage ID
Description
List Price
(1..1) (1..*) (1..*) (1..1)(1:*)
(1:*)
(1..1)
(1:*)
(1..*)
(1..1)
(0…*)
(1:*)
(1..1)
(1:*)
(1:1)
(1:*)
(1:*)
(1..1)

11. Banquet Timing Query
• Due to time constraints in the restaurant industry it is paramount to know
exactly how long a certain party is going to occupy a particular room. This
query creates a more efficient scheduling procedure for the restaurant and
upcoming events.

12. Banquet Timing Views

13. Menu Price Query
• Customers do not have unlimited budgets, therefore they need to be
cautious of the items they are selecting. This Query sorts items in a
customer's price range, therefore displaying cost feasible items.

14. Menu Price Views

15. Number of Courses Query
• This query answers the question of how many courses will be served to a
particular order form.

16. Number of Courses views

17. Sub-Query
• This Sub Query is derived from the previous query, It computes the overall
average number of courses based on the current clientele order forms.

18. Subquery Views

19. Room Assignment Query
• With multiple Rooms and constant Parties occurring, confusion can become
easy. This query can quickly and effectively categorize designated room
assignments, and the exact dates of these events.

20. Room Assignment Views

21. Credit Card Validation Query
• The frequency of credit card errors and invalid transactions are substantial in
the restaurant industry. We added this query so management could quickly
and easily pick out any invalid credit cards and transactions.

22. Credit Card Validation Views

23. Baby Shower Query
• This Query allows the Top Management team to view how many of a
particular event is taking place. This will result in the proper preparation
involving inventory and staff.

24. Baby Shower Views

25. Consulting Form

26. Order Form

27. Clientele Report

28. Employee Report

29. Brick Tavern Inn SwitchBoard