This document presents the final prototype of an e-menu application for restaurant customers. It lists 15 functional requirements including allowing customers to order food and drinks, search the menu by category, check and remove items from their order, and request services from waiting staff. The document also demonstrates the e-menu interface on an iPad, showing how customers can navigate categories, add items to their order, view their order details, and request services like billing or the waiter. The system is meant to transfer order information wirelessly to the kitchen, bar, and cashier.
The document presents the final prototype of an e-menu application for restaurants. It lists 15 functional requirements of the e-menu including allowing customers to order food, search menus, check orders, request services from staff, and view order statuses. It also provides screenshots and descriptions to illustrate how the e-menu would function on an iPad for customers and staff.
This document provides students with various club and extracurricular options at their school including becoming a teacher's assistant, joining cooking or dance clubs, gaining computer skills, studying, or as a last option, going to in-school suspension for failing to get involved.
This document describes research into users' perceptions of an e-menu application for a Thai restaurant in the UK. 12 staff members, representing 67% of total staff, participated in interviews. The presentation and demonstration of the e-menu system were necessary due to most staff's lack of background knowledge. Users were familiar with Apple devices like iPad and iPhone. Key findings included that e-menus provide convenience for customers and staff, improve customer service, and reduce human errors. However, e-menus may be an issue for older customers and cause technical problems. Features like dish details, ordering functionality, and service requests were identified as important.
This document presents an e-menu prototype for use on iPads. It allows customers to easily browse menu categories and items with images. Customers can order multiple items, check order status, and request service online. The e-menu is intended to enhance the dining experience, increase revenue, reduce wait times, and improve customer service through features like multiple language support and real-time order tracking. Restaurant staff also benefit from the ability to easily modify menu content and promotions.
This digital scavenger hunt list contains items to photograph around a school such as a textbook, something green, an advertisement, and items indicating directions like an arrow pointing west or a door that is open. The list also includes taking a photo of litter and something that holds liquid, as well as capturing seasonal items and photos in groups of three people.
This document provides instructions for setting up and using a Samsung digital camera. It contains the following key points:
1. The first steps are to install the camera driver from the included CD, and take a test picture to ensure proper camera function.
2. To transfer photos to a PC, connect the camera to the computer using the supplied USB cable and ensure the camera is powered on.
3. The manual provides safety warnings and cautions for proper camera use, and explains how to power the camera, insert batteries and memory cards, adjust settings, and take pictures in different shooting modes.
This document is the user manual for Samsung memory camcorders models SMX-F30/F33/F34BN, SMX-F30/F33/F34LN, SMX-F30/F33/F34RN, and SMX-F30/F33/F34SN. It provides information on key features such as a 2.7-inch LCD screen, H.264 video encoding, internal flash memory storage, optical and digital zoom, and easy upload of videos to YouTube. It also includes safety warnings and instructions for use.
This user manual provides instructions for using the basic functions of the camera, including how to transfer photos to a computer. Key sections covered are the camera layout, icons used, how to power on/off the camera, take photos using the touch screen, and transfer photos to a PC using a USB cable. Safety warnings are also provided.
The document presents the final prototype of an e-menu application for restaurants. It lists 15 functional requirements of the e-menu including allowing customers to order food, search menus, check orders, request services from staff, and view order statuses. It also provides screenshots and descriptions to illustrate how the e-menu would function on an iPad for customers and staff.
This document provides students with various club and extracurricular options at their school including becoming a teacher's assistant, joining cooking or dance clubs, gaining computer skills, studying, or as a last option, going to in-school suspension for failing to get involved.
This document describes research into users' perceptions of an e-menu application for a Thai restaurant in the UK. 12 staff members, representing 67% of total staff, participated in interviews. The presentation and demonstration of the e-menu system were necessary due to most staff's lack of background knowledge. Users were familiar with Apple devices like iPad and iPhone. Key findings included that e-menus provide convenience for customers and staff, improve customer service, and reduce human errors. However, e-menus may be an issue for older customers and cause technical problems. Features like dish details, ordering functionality, and service requests were identified as important.
This document presents an e-menu prototype for use on iPads. It allows customers to easily browse menu categories and items with images. Customers can order multiple items, check order status, and request service online. The e-menu is intended to enhance the dining experience, increase revenue, reduce wait times, and improve customer service through features like multiple language support and real-time order tracking. Restaurant staff also benefit from the ability to easily modify menu content and promotions.
This digital scavenger hunt list contains items to photograph around a school such as a textbook, something green, an advertisement, and items indicating directions like an arrow pointing west or a door that is open. The list also includes taking a photo of litter and something that holds liquid, as well as capturing seasonal items and photos in groups of three people.
This document provides instructions for setting up and using a Samsung digital camera. It contains the following key points:
1. The first steps are to install the camera driver from the included CD, and take a test picture to ensure proper camera function.
2. To transfer photos to a PC, connect the camera to the computer using the supplied USB cable and ensure the camera is powered on.
3. The manual provides safety warnings and cautions for proper camera use, and explains how to power the camera, insert batteries and memory cards, adjust settings, and take pictures in different shooting modes.
This document is the user manual for Samsung memory camcorders models SMX-F30/F33/F34BN, SMX-F30/F33/F34LN, SMX-F30/F33/F34RN, and SMX-F30/F33/F34SN. It provides information on key features such as a 2.7-inch LCD screen, H.264 video encoding, internal flash memory storage, optical and digital zoom, and easy upload of videos to YouTube. It also includes safety warnings and instructions for use.
This user manual provides instructions for using the basic functions of the camera, including how to transfer photos to a computer. Key sections covered are the camera layout, icons used, how to power on/off the camera, take photos using the touch screen, and transfer photos to a PC using a USB cable. Safety warnings are also provided.
The document presents the final prototype of an e-menu application for restaurants. It lists 15 functional requirements of the e-menu including allowing customers to order food, search menus, check orders, request services from staff, and view order statuses. It also provides screenshots and descriptions to illustrate how the e-menu would function on an iPad for customers and staff.
This document presents the final prototype of an e-menu application for iPad and summarizes its main features. The e-menu allows customers to easily browse menu categories to find food and drink choices. It displays appetizing images and descriptions of dishes. Customers can view the order status, add more items to their order, check the total price, and amend the order before confirming. The e-menu is intended to enhance the dining experience and increase restaurant revenue by reducing wait times and encouraging additional orders.
This document presents the final prototype of an e-menu application for iPad. It summarizes the main features, including menu categories, ordering items, menu details, confirming orders, checking order status, and benefits. The e-menu allows customers to easily browse the menu, place orders, check order status, and enhances the dining experience. It also increases revenue, reduces wait times, and improves customer service for the restaurant.
This document presents an e-menu prototype for use on iPads in restaurants. The e-menu allows customers to easily browse menu categories and items with images. It provides information like spice levels and allows ordering of multiple items. The order can be amended before confirmation. Customers can check their order status, call for service requests, and check prices online. The e-menu is intended to enhance the dining experience while increasing revenue and turnover for the restaurant.
This document presents an e-menu prototype for use on iPads in restaurants. The prototype allows customers to easily browse menu categories and items with images. It enables ordering of multiple items and checking of order status. The menu can be modified online. The e-menu is intended to enhance the dining experience, increase revenue, and improve customer service through reduced wait times and improved communication.
The document provides instructions for submitting a Non-Conformity Report (NCR) through the ESS Offshore Webshop if a delivery is not according to agreed terms and conditions. Users must login to the webshop with their Rig/Vessel account, click the NCR link, and select the order to file an NCR against. The NCR form requires filling out header information, order item details, and attaching files. Users can update quantities and preview the NCR before sending it to the base system within 24 hours of receipt. An confirmation email will be received once the NCR is successfully submitted.
This document provides analysis and design documents for developing an e-menu prototype for a Thai restaurant. It includes:
1. Functional requirements for the e-menu iPad application and web application for restaurant staff.
2. Non-functional requirements including real-time information transfer and adequate security.
3. UML diagrams including a use case diagram, class diagram, and ER diagram to model the e-menu system.
4. Designs of the restaurant service process and e-menu workflow to integrate the new e-menu system into current operations.
This document provides an analysis and design for developing an e-menu prototype for a Thai restaurant. It includes:
1. Functional requirements for the e-menu iPad application and web application, including ordering, viewing orders, and requesting services.
2. Non-functional requirements like real-time information transfer, user-friendly interfaces, and adequate security.
3. Use case, class, and entity-relationship diagrams to model the e-menu system and database.
4. Current and proposed redesigns of the restaurant's food ordering process incorporating the e-menu system.
5. A workflow diagram depicting the e-menu ordering process.
This document provides analysis and design documents for developing an e-menu prototype for a Thai restaurant. It includes:
1) Functional requirements for the e-menu iPad application and web application for restaurant staff.
2) Non-functional requirements including real-time information transfer, user-friendly interfaces, and system security.
3) Use case, class, and ER diagrams to model the e-menu system and database.
4) Current and proposed restaurant service processes incorporating the e-menu system.
5) A workflow diagram of the e-menu prototype. The document outlines the analysis and design work completed for the e-menu prototype project.
The document summarizes user feedback on an e-menu prototype for a Thai restaurant, including suggestions to:
1) Allow ordering quantities directly from the main menu instead of multiple steps.
2) Add the ability to enter customer order comments.
3) Separate set menus into individual items when orders are sent to the kitchen.
4) Add a button to easily request the main course from the main menu.
The document summarizes users' perceptions of an e-menu prototype for a Thai restaurant. It identifies 9 key issues with the prototype based on user feedback, such as the inability to enter order quantities or customer comments. For each issue, it provides a suggested improvement, the reasoning behind it, and the potential benefits. Overall, the suggestions aim to make the e-menu interface more user-friendly and better meet the needs of customers and restaurant staff.
The document discusses a study on users' perceptions of an e-menu prototype for a Thai restaurant. It identifies several issues with the prototype based on user feedback, such as the inability to enter order quantities or customer comments directly from the main menu. The document then provides recommendations to address these issues, such as allowing quantity selection and comment entry on the main menu screen to streamline the ordering process.
Restaurant e-menu on iPad, Rapid Application Development (RAD), Model-View-Controller (MVC), ASP.Net, Xcode, Web services, iPad application and mobile application development.
This dissertation develops a prototype electronic menu (e-menu) application for use on iPads in restaurants. The research employed a case study of a Thai restaurant to gather requirements and test the prototype. Users found the e-menu convenient and able to improve customer service by preventing human errors. Recommendations included following software development processes and a Model-View-Controller design for the e-menu system. The dissertation documents the research process and presents system analysis documents, the prototype, and users' positive perceptions of the e-menu application.
This document contains a list of potential artefacts and outcomes from a project to develop an electronic menu (e-menu) application for restaurants. It includes system analysis and design documents, a prototype e-menu application for iPad and website, videos demonstrating the e-menu features, and documents collecting user feedback on the prototype. The format of the artefacts includes documents, diagrams, applications, videos and user research findings.
This document outlines a research project to develop a prototype electronic menu (e-menu) application for casual dining restaurants. The objectives are to analyze business requirements, design system documents and an e-menu prototype, and gather user perceptions of the prototype. The research framework involves key issues analysis, design documents, a software development process using RAD and prototyping, and direct observation. The outcomes will include recommendations for e-menu application development.
The document provides recommendations for developing an e-menu prototype for a Thai restaurant. It discusses software development processes based on RAD, prototyping, and direct observation. System analysis and design documents are created, including use case diagrams, class diagrams, ER diagrams, and workflow diagrams. Technical designs include an initial e-menu design using MVC, communication between .NET and iOS platforms using web services, and Xcode development with classes, view controllers, storyboards, and application settings.
The document describes research into users' perceptions of an e-menu application for a Thai restaurant in the UK. 10 staff members comprising managers, wait staff, and chefs were interviewed after demonstrating an e-menu prototype on an iPad. The primary findings were that users saw benefits in convenience but also issues in cost. Specifically, users felt an e-menu would conveniently allow customers to view detailed food information and order extra items, while staff could easily update the menu. However, some felt the technology may be too expensive. Overall, the research concluded the e-menu's convenient features should be considered in developing a real application.
The document discusses research into a prototype e-menu system for Thai restaurants, summarizing suggestions from interviews to improve the system's features, such as allowing ordering by quantity, adding customer comments, separating set menus, and making it easier to request the main course. The suggestions aim to address issues like usability, language support, and kitchen communication in order to better meet business needs and customer satisfaction. Overall, the research seeks to identify additional requirements and solutions to further develop the e-menu software.
The document presents the final prototype of an e-menu application for restaurants. It lists 15 functional requirements of the e-menu including allowing customers to order food, search menus, check orders, request services from staff, and view order statuses. It also provides screenshots and descriptions to illustrate how the e-menu would function on an iPad for customers and staff.
This document presents the final prototype of an e-menu application for iPad and summarizes its main features. The e-menu allows customers to easily browse menu categories to find food and drink choices. It displays appetizing images and descriptions of dishes. Customers can view the order status, add more items to their order, check the total price, and amend the order before confirming. The e-menu is intended to enhance the dining experience and increase restaurant revenue by reducing wait times and encouraging additional orders.
This document presents the final prototype of an e-menu application for iPad. It summarizes the main features, including menu categories, ordering items, menu details, confirming orders, checking order status, and benefits. The e-menu allows customers to easily browse the menu, place orders, check order status, and enhances the dining experience. It also increases revenue, reduces wait times, and improves customer service for the restaurant.
This document presents an e-menu prototype for use on iPads in restaurants. The e-menu allows customers to easily browse menu categories and items with images. It provides information like spice levels and allows ordering of multiple items. The order can be amended before confirmation. Customers can check their order status, call for service requests, and check prices online. The e-menu is intended to enhance the dining experience while increasing revenue and turnover for the restaurant.
This document presents an e-menu prototype for use on iPads in restaurants. The prototype allows customers to easily browse menu categories and items with images. It enables ordering of multiple items and checking of order status. The menu can be modified online. The e-menu is intended to enhance the dining experience, increase revenue, and improve customer service through reduced wait times and improved communication.
The document provides instructions for submitting a Non-Conformity Report (NCR) through the ESS Offshore Webshop if a delivery is not according to agreed terms and conditions. Users must login to the webshop with their Rig/Vessel account, click the NCR link, and select the order to file an NCR against. The NCR form requires filling out header information, order item details, and attaching files. Users can update quantities and preview the NCR before sending it to the base system within 24 hours of receipt. An confirmation email will be received once the NCR is successfully submitted.
This document provides analysis and design documents for developing an e-menu prototype for a Thai restaurant. It includes:
1. Functional requirements for the e-menu iPad application and web application for restaurant staff.
2. Non-functional requirements including real-time information transfer and adequate security.
3. UML diagrams including a use case diagram, class diagram, and ER diagram to model the e-menu system.
4. Designs of the restaurant service process and e-menu workflow to integrate the new e-menu system into current operations.
This document provides an analysis and design for developing an e-menu prototype for a Thai restaurant. It includes:
1. Functional requirements for the e-menu iPad application and web application, including ordering, viewing orders, and requesting services.
2. Non-functional requirements like real-time information transfer, user-friendly interfaces, and adequate security.
3. Use case, class, and entity-relationship diagrams to model the e-menu system and database.
4. Current and proposed redesigns of the restaurant's food ordering process incorporating the e-menu system.
5. A workflow diagram depicting the e-menu ordering process.
This document provides analysis and design documents for developing an e-menu prototype for a Thai restaurant. It includes:
1) Functional requirements for the e-menu iPad application and web application for restaurant staff.
2) Non-functional requirements including real-time information transfer, user-friendly interfaces, and system security.
3) Use case, class, and ER diagrams to model the e-menu system and database.
4) Current and proposed restaurant service processes incorporating the e-menu system.
5) A workflow diagram of the e-menu prototype. The document outlines the analysis and design work completed for the e-menu prototype project.
The document summarizes user feedback on an e-menu prototype for a Thai restaurant, including suggestions to:
1) Allow ordering quantities directly from the main menu instead of multiple steps.
2) Add the ability to enter customer order comments.
3) Separate set menus into individual items when orders are sent to the kitchen.
4) Add a button to easily request the main course from the main menu.
The document summarizes users' perceptions of an e-menu prototype for a Thai restaurant. It identifies 9 key issues with the prototype based on user feedback, such as the inability to enter order quantities or customer comments. For each issue, it provides a suggested improvement, the reasoning behind it, and the potential benefits. Overall, the suggestions aim to make the e-menu interface more user-friendly and better meet the needs of customers and restaurant staff.
The document discusses a study on users' perceptions of an e-menu prototype for a Thai restaurant. It identifies several issues with the prototype based on user feedback, such as the inability to enter order quantities or customer comments directly from the main menu. The document then provides recommendations to address these issues, such as allowing quantity selection and comment entry on the main menu screen to streamline the ordering process.
Restaurant e-menu on iPad, Rapid Application Development (RAD), Model-View-Controller (MVC), ASP.Net, Xcode, Web services, iPad application and mobile application development.
This dissertation develops a prototype electronic menu (e-menu) application for use on iPads in restaurants. The research employed a case study of a Thai restaurant to gather requirements and test the prototype. Users found the e-menu convenient and able to improve customer service by preventing human errors. Recommendations included following software development processes and a Model-View-Controller design for the e-menu system. The dissertation documents the research process and presents system analysis documents, the prototype, and users' positive perceptions of the e-menu application.
This document contains a list of potential artefacts and outcomes from a project to develop an electronic menu (e-menu) application for restaurants. It includes system analysis and design documents, a prototype e-menu application for iPad and website, videos demonstrating the e-menu features, and documents collecting user feedback on the prototype. The format of the artefacts includes documents, diagrams, applications, videos and user research findings.
This document outlines a research project to develop a prototype electronic menu (e-menu) application for casual dining restaurants. The objectives are to analyze business requirements, design system documents and an e-menu prototype, and gather user perceptions of the prototype. The research framework involves key issues analysis, design documents, a software development process using RAD and prototyping, and direct observation. The outcomes will include recommendations for e-menu application development.
The document provides recommendations for developing an e-menu prototype for a Thai restaurant. It discusses software development processes based on RAD, prototyping, and direct observation. System analysis and design documents are created, including use case diagrams, class diagrams, ER diagrams, and workflow diagrams. Technical designs include an initial e-menu design using MVC, communication between .NET and iOS platforms using web services, and Xcode development with classes, view controllers, storyboards, and application settings.
The document describes research into users' perceptions of an e-menu application for a Thai restaurant in the UK. 10 staff members comprising managers, wait staff, and chefs were interviewed after demonstrating an e-menu prototype on an iPad. The primary findings were that users saw benefits in convenience but also issues in cost. Specifically, users felt an e-menu would conveniently allow customers to view detailed food information and order extra items, while staff could easily update the menu. However, some felt the technology may be too expensive. Overall, the research concluded the e-menu's convenient features should be considered in developing a real application.
The document discusses research into a prototype e-menu system for Thai restaurants, summarizing suggestions from interviews to improve the system's features, such as allowing ordering by quantity, adding customer comments, separating set menus, and making it easier to request the main course. The suggestions aim to address issues like usability, language support, and kitchen communication in order to better meet business needs and customer satisfaction. Overall, the research seeks to identify additional requirements and solutions to further develop the e-menu software.
The document provides an overview of the functionalities of an e-menu website for restaurant staff. It includes:
1) A process diagram showing the workflow from a customer's entrance to payment.
2) Details on managing tables, including opening and closing orders, checking order details, and manual ordering.
3) Explanations of operating orders, including changing order statuses to cooking, serving, and served for starters and main courses.
This document provides justifications for the approaches used in a research project to develop an e-menu prototype for a Thai restaurant. It discusses:
1) The relationship between research objectives, approaches, and outcomes using a case study methodology.
2) The justification of using a case study methodology, RAD software development, direct observation for requirements gathering, and group interviews for data collection. Reasons for each approach are provided.
3) An action plan was needed to manage the time-consuming nature of some approaches like case study and direct observation. RAD and prototyping helped reduce time for implementation.
The document provides an annotation of knowledge related to developing an e-menu system for a Thai restaurant. It discusses key aspects of the domain including e-menus for restaurants, restaurant service processes, software usability, development methodologies, and mobile app development. It analyzes different types of e-menu systems and identifies tablet e-menus as the most suitable option for the restaurant. It also diagrams the existing restaurant service process and how an e-menu could improve it by allowing direct ordering from tables.
This document provides analysis and design documents for developing an e-menu prototype for a Thai restaurant, including:
1. Functional requirements for an e-menu iPad application and web application for restaurant staff and customers.
2. Non-functional requirements regarding system performance, security, and data integration.
3. UML diagrams including a use case diagram and class diagram to model the system.
4. Entity-relationship and revised entity-relationship diagrams to design the database.
5. Process diagrams depicting the current and proposed e-menu-based food ordering workflows in the restaurant.
This document provides a wrap around conclusion for a project developing an e-menu application for a Thai restaurant. It summarizes the key stages of research including reviewing relevant knowledge areas, designing a research framework and action plan, developing prototypes of the e-menu app, gathering user feedback, and identifying limitations and recommendations. The research contributed system design documents, e-menu prototypes, analysis of user perceptions, and recommendations to help produce a functional e-menu system meeting business needs.
This document outlines the objectives and plans for a dissertation project on developing an e-menu system. The objectives are to complete the dissertation on time, manage the software development project and portfolio, identify implementation issues, and use the document for communication. The initial plan involved meetings, requirements gathering, analysis, design, prototypes, and finishing by September 10th. The updated plan shows delays but an almost finished final prototype. Key actions in June included drafting a literature review and contacting stakeholders.
The document provides instructions for installing and testing e-menu software and a related website. It explains how to:
1) Install the e-menu iPad application using Xcode and test it on the iPad simulator.
2) Install the e-menu website using Visual Studio .NET, IIS, and SQL Server and configure the connection strings.
3) Test the installed e-menu website by accessing it through a web browser.
This document provides a list of 62 references from various sources such as journal articles, books, and websites. The references cover topics related to software engineering, user interface design, requirements gathering, agile methodologies, and mobile application development. The references include publication dates ranging from 2004 to 2012.
The document presents the functionalities of an e-menu website for restaurant staff. It includes:
1) A process diagram showing the customer flow and order status updates from opening a table to closing out.
2) Features for managing tables including opening/closing orders, checking order details, and manual order entry.
3) Options for operating orders including updating cooking/serving status for starters, mains, drinks and sweets.
4) A section on managing service requests from customers for the waiter or billing.
This document provides justifications for the approaches used in a research project to develop an e-menu prototype for a Thai restaurant. It discusses:
1) The relationship between research objectives, approaches, and outcomes using a case study methodology.
2) The justification for using a case study methodology, RAD software development, direct observation for requirements gathering, and group interviews for data collection. Reasons included enabling an in-depth understanding of business needs and processes.
3) The document concludes the approaches allowed for a deep understanding of requirements but were time-consuming, requiring an action plan for effective time management.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
The chapter Lifelines of National Economy in Class 10 Geography focuses on the various modes of transportation and communication that play a vital role in the economic development of a country. These lifelines are crucial for the movement of goods, services, and people, thereby connecting different regions and promoting economic activities.
How Barcodes Can Be Leveraged Within Odoo 17Celine George
In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Gender and Mental Health - Counselling and Family Therapy Applications and In...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptx
T01 test functional_requirements
1. Created date: 4 August 2012
Last updated: 8 August 2012
Create by Traitet Th.
2. PURPOSES OF THIS DOCUMENT
- To present the final prototype
- To illustrate main features of e-menu application
before demonstration and interviews
- To test functional requirements with users (UAT:
User Acceptance Test)
2
3. LIST OF FUNCTIONAL REQUIREMENTS
1. Restaurant customers can order food and drinks on e-menu by tablet devices
2. Restaurant customers can search menu items by menu categories such as appetisers, main
dishes (main course), drinks and sweets
3. Restaurant customers can check list of ordering items before confirming orders.
4. Restaurant customers can remove ordering items before confirming order.
5. Restaurant customers can request waiting staff on e-menu
6. Restaurant customers can request for billing on e-menu.
7. Restaurant customers can request main dishes (main course) on e-menu after they have
appetisers already.
8. Restaurant customers can check status of ordering items on e-menu such as queuing,
cooking, serving and served.
9. Restaurant customers can select a language to make orders.
3
4. LIST OF FUNCTIONAL REQUIREMENTS
10. E-menu can provide basic information for customers such as
picture, name and price of each menu item.
11. E-menu can provide additional information such as menu
description and levels of spicy and recommended items.
12. E-menu can summarise list of order including total price and a
number of items ordered.
13. The system can transfer information from iPad e-menu to a
kitchen and bar for preparing food and drinks.
14. The system can transfer information from iPad e-menu to a
cashier for preparing payment.
15. The system can transfer information from iPad e-menu to show
list of services requested by restaurant customers.
4
5. E-Menu Application on iPad
1 2
E-menu on iPad
1. Restaurant customer can order
food and drinks by iPad.
2. Customers can view menu
3. Customers can view order
4. Customers can request services.
Comment
3 4
1. The order is transferred though
wireless network.
2. The system can support iPad 1, 2
and 3
5
6. 1. Restaurant customers can order food and drinks on e-menu by tablet devices
5
Order by e-menu
1
1. Select an interested “Menu
Category”
2
2. Click button “Add” on e-menu
3. Or click on an interested row item
4. Click “Add Order”
3 5. Click “View Order” to view order,
which are inserted.
6. Click button “Confirm Order”
Comment
• Customers can order drinks by
selecting “Drinks – Wines and
Others” Category, then select order
item(s).
6
4
6
7. 2. Restaurant customers can search menu items by menu categories such as
appetisers, main dishes (main course), drinks and sweets
1
Search Menu items
1. Click “Menu Category” Button
2. Select “Menu Category”
2 3. List of food is displayed
Comment
1. There are four main menus
3
- Starter
- Main (Main Dishes or Main course)
- Drinks
- Sweet
7
8. 3. Restaurant customers can check list of ordering items before confirming
orders.
1
Check order items to
confirm
1. Click button “Confirm Order”
2 2. Check list of order items
3. Click button “Confirm Order” to
order
Comment
1. The total price of order is shown in
the button “Confirm Order”
3
8
9. 4. Restaurant customers can remove an order item before confirming order.
1
Remove an order item
1. Click button “edit”
2 2. Click “Delete” picture
3. Click “Delete” button
Comment
1. After click “Delete” Picture,
the “Delete” button is shown
3 and “Delete” Picture is
changed from to
9
10. 5. Restaurant customers can request waiting staff on e-menu.
Request waiting staff
1. Click button “Call Services”
2. Select “Request Waiter”
3. Click button “Confirm”
4. Click “DONE” at dialog box
5. The picture of “Waiter” shows
in the bottom of screen
3 4
6. “Request waiter” is shown at
the cashier’s screen
2
1
6
5
10
11. 6. Restaurant customers can request for billing on e-menu.
Request Billing
1. Click button “Call Services”
2. Select “Request Billing”
3. Click button “Confirm”
4. Click “DONE” at dialog box
5. The picture of “Call Billing”
shows in the bottom of screen
3 4
6. “Request Billing” request is
shown at the cashier’s screen
2
1
6
5
11
12. 7. Restaurant customers can request main dishes (main course) on e-menu.
Request Main Course
1. Click button “Call Services”
2. Select “Request Main
Course”
3. Click button “Confirm”
4. Click “DONE” at dialog box
5. The picture of “Request Main”
shows in the bottom of screen
3 4
6. “Calling Main” request is
shown at the kitchen’s screen
2
1
5
12
13. 8. E-menu can provide additional information such as menu description and levels
of spicy and recommended items.
1 2
Additional information
1. E-menu can show
spice content as
three levels
2. E-menu can show
recommended menu
Comment
• The level of spicy and
recommended items
can update from a
database.
13
14. 9. Restaurant customers can select a language to make orders.
2
1 Change language
1. Click at a flag to change
language on the menu
screen
2. Click at a flag to select
language on the menu
details screen.
Comment
1. This feature is not
implemented.
2. A new requirement want to
add Chinese language.
14
15. 10. E-menu can provide basic information for customers such as picture, name
and price of each menu item.
6
Basic information in e-menu
5
1. Small picture is shown in “Menu”
screen
2. Food name and description
3. Price
4. Click button “Add” to add order
5. Click at particular line on menu
1 2 3 4 7 screen
6. Bigger picture is shown on
8
“Menu Details” Screen
7. Food name and description
8. Price
9 10
9. Click
10. Click button close to return to the
Menu screen
15
16. 10. E-menu can provide basic information for customers such as picture, name
and price of each menu item.
Basic information in e-menu
1. In the main e-menu screen, small
5 6
pictures are shown by category
2. Food name and description
3. Price
4. Click button “Add” to add order
5. Click at a particular line to view
menu details
1 2 3 4 7 6. The Bigger picture is shown on
the “Menu Details” screen
8
7. Food name and description
8. Price
9. Click button “Add Order”
9 10
10. Click button “Close” to return to
the main e-menu screen
16
17. 12. E-menu can summarise list of order including total price and a number of
items ordered.
3 Total price & number of items
1. Click button “View Order”
2. The total price is shown in
button “Call Billing”
3. The total number of order
item is shown above the top
of order list.
2
1
17
18. 13. The system can transfer information from iPad e-menu to a kitchen and bar
for preparing food and drinks.
Transfer order from e-menu to kitchen
2 and bar
1. After a customer click “Confirm
Order”
2. Staff at bar selects menu
category “30_DRINK” to show
order items of drinks
1
3. Staff at kitchen selects menu
3
category “10_STARTER” to show
order items of starter
4. Staff at kitchen select menu
category “20_MAIN_DISHES” to
show order items of Main Dishes
5. Regarding Main Dishes, chefs
4
have to wait “Main Course
5
Request” from a customer before
cooking.
18
19. 14. The system can transfer information from iPad e-menu to a cashier for
preparing payment.
Request billing
1. Select “Request Billing” and click
button “Confirm” to request a bill.
2 2. Go to website: http://aces-
web.aces.shu.ac.uk/students/b00
43132/03_emenu/default.aspx
and click at menu “Service
Request”
3. Click button “Billing”
1
4. Check “Total Amount”
5. Click “Completed Billing” after
payment is made.
3
6. Click “Close Table” after
customers leave from restaurant.
Comment
1. The system cannot integrate with
4 Post of Sales Machine.
5 6
19
20. 15. The system can transfer information from iPad e-menu to show list of services
requested by restaurant customers.
Service Request
1. Select “Request Waiter” and click
button “Confirm” to requests a
waiter
2. Select “Request Billing” and click
button “Confirm” to request a bill.
3. Go to website: http://aces-
web.aces.shu.ac.uk/students/b0043
132/03_emenu/default.aspx and
click at menu “Service Request”
4. List of service requests is displayed.
1 2
Comment
1. E-menu system support three kinds
3 of requests
• Request Billing
• Request Waiter
• Request Main Course
2. The requests of Billing and waiting
staff are shown at “Service
4 Request” screen
3. A request of “Main Course” is
shown at “Operate Order” screen
20