The document outlines a project on developing a food order management system, specifically for Pizza Hut, highlighting the team's members, objectives, and existing system limitations. It mentions the brand's history, quality assurance policies, and the drawbacks of the current technological setup, including inefficiencies and lack of advanced features. The proposed new system aims to improve employee management and streamline operations through enhanced software solutions.

1. P R O J E C T O N :
F O O D O R D E R
M A N A G E M E N T
S Y S T E M
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2. TEAM NAME: BANGLADESH
TEAM MEMBERS:
NAME ID INTAKE
1. SHEIKH AMIK ULLAH PROTTOY 15162103228 32(06)
2. TASNIM JANNAT 15162103242 32(06)
3. MD NAHID MURAD ABIR 16172103224 35(06)
4. AFSANA ZAMAN ZARIN 16172103350 35(06)
5. SAJEEDA ENAM TULI 16172103196 35(06)
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3. SUPERVISED BY:
MD. MAHIN CHOWDHURY BIPU
LECTURER
DEPARTMENT OF CSE
BANGLADESH UNIVERSITY OF BUSINESS AND TECHNOLOGY
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4. W E W I L L W O R K O N :
P I Z Z A H U T ’ S
F O O D O R D E R I N G
M A N A G E M E N T S Y S T E M
.
Website link:
https://pizzahutbd.com/
ADDRESS: Pizza Hut Delivery
Mirpur-2.
Sony Cinema Bahban
1st floor, Plot-1
Block-D, Sec-2
Mirpur, Dhaka-1216
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5. SOME PICTURES:
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6. INFORMATION ABOUT PIZZA HUT:
Pizza Hut is a US based international restaurant chain that is home to one of the world’s favourite food,
Pizzas and much more. The brand had started their journey in 1958 in Wichita, Kansas, when two college
students Frank and Dan Carney; opened their first pizza restaurant. They laid the foundations for what
would later become the largest and most successful pizza restaurant in the world.
Pizza Hut is a division of Yum! Brands Inc. and has more than 13,200 restaurants and delivery units
operating worldwide.
Pizza Hut, in Bangladesh, has been trying to make their pizzas more accessible to the customers by both
creating value and opening new stores across geographical area. From the beginning of their journey in
Bangladesh in 2003, Pizza Hut has opened 8 dine-in restaurants and 8 Pizza Hut outlets from where the
valued customers can get their pizzas delivered. From their tantalizing appetizers to signature pan pizzas,
pastas, risottos and desserts. Pizza Hut brand experience resonates generosity, friendships, naturalness and
fun; making it stand for much more than the Pizza.
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7. THERE HALAL POLICY:
According to the Islamic law, food should be:
– Not harmful to health
– Derived from animals that are permissible and
according to Islamic Law
– Free from any component that Muslims are prohibited
consuming
– Hygienic
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8. QUALITY ASSURANCE POLICY:
1. Supplier Food Safety
2. Distribution Canter Quality
3. Transportation Audit
4. Restaurant Food safety
5. Food safety and quality assurance
6. External Third Party Audit
7. Quality testing of raw and finished goods
8. Water Quality Testing
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9. OBJECTIVES:
• How they store recoreds .
• Control orders and services.
• Billings.
• Control staff and their shifting.
• Control multiple branches.
• How their food order system works.
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10. GOALS:
• Analysing their system
• Finding out their flaws
• Preparing a solution according to their problems
• Implementing solutions in their systems
• Giving them a proposal of our new system which is
corrected according to their problems .
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11. •Before you can design a new system you
must have a good understanding of the
information flow of the existing system let
it be manual or computer-based.
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12. LITERATURE REVIEW
• From Associated Asia Research Foundation:
Scope of business is also increased in fast-food
outlets. In the competitive environment it is
for service provider to be unique. A Fast Food
Restaurant, also known as a Quick Service Restaurant
(QSR) within the industry
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13. SERVICE QUALITY (SERVQUAL):
• SERVQUAL, a model proposed by Parasuraman , Zeithaml and Berry
(1988), is widely used to measure service quality Cao (2011). The
SERVQUAL model is based on the gap between customers’ expectations
and performance perceptions.
• Reliability: to deliver the promised service to the customer in an
accurate manner.
• Responsiveness: the willingness to respond to and resolve customer
problems.
• Assurance: the ability to instil confidence and trust in the customer.
• Empathy: the ability to empathise with and understand the customer.
• Tangibles: the appearance of staff, equipment and the physical facilities
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14. COMPARE BETWEEN EXISTING SYSTEMS:
•Previous System
•New System
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15. PREVIOUS SYSTEM:
The previous system of the restaurant uses computerized such as
desktop system for the daily operation, although, the Desktop system is
not up to-date enough to cover the existing need. The restaurant uses
software programs such as Desktop system Or MS-Excel for recording the
employee data, that is; when new employee is hired, his/her has to fill in
the computerized work contract form that contains personal details of
employee including his/her name, age, sex, date, address, profession,
permanency/part-time, location, salary and so on.
• Then this information is kept in a computerized that is present in the
hired office and the necessary details are recorded in the other
computers later on. However, this is not frequently used in the
digitalized world.
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16. NEW SYSTEM:
• The new system makes it easier to manage the employees effectively. However, The
restaurant management system that is computer based application will provide a
working environment that will be flexible, efficient and user-friendly by affording easy
of work with significant reduction of time. In an computer platform that many remote
clients can access; the system will need more reliable security to uniform application in
secure manner to the visitors of the site.
• The administrator of the system will be capable to give different privileges and
permissions to the users and visitors of the system, and all permissions will be
monitored in restricted way. Some systems available now was developed with old
versions of Software that causes the system’s speed to be slow or totally unsuitable.
They are static and unchangeable sites. However we are trying to develop a new
system with the latest versions of Software to be fast and reliable.
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17. DATA FLOW DIAGRAM:
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18. CONTEXT DFD:
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19. ER DIAGRAM:
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20. DRAWBACKS:
• This software is basically used only for ordering food. So if we want to
reserve a table or store any feed backs then it wont be any helpful.
• The user interface of the application is also not that much attractive. It is
made in .NET so the restaurant must have to install any windows
operating system to install this application.
• So from the restaurants point of view, they are able to store only one
kind of information. There is no security feature also.
• If any of party order is cancelling at the last moment, it will make a
variation in the already created records and also will causes the wastage
of foods.
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21. DRAWBACKS:
• Many of the systems will not store the budget details for a
long time.
• This will creates lot of mistakes like misspellings, calculation
problems, duplicate entries etc.
• It is difficult for Managers to supervise all the sides of
restaurants like kitchen, floor, and counter simultaneously.
• There is no functionality to get the updated details at all time
to the Owners and Managers from all the branches.
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22. DATA FLOW DIAGRAM(REVISE) :
Food ordering system
Supplier
Online management
Admin
KitchenCustomer
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23. ER DIAGRAM:
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Confirmatio
n order
Payment (not refund
able )

24. THANK YOU
Do you have any questions?
(NOTE: We may not be able to answer all your questions as par we are
very new to this topic. But we will definitely note down those questions
and give you the proper answer in the next attempt.)
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