Food ordering system for red bangladesh course system ananlysis
1. FOOD ORDERING
SYSTEM FOR RED
BANGLADESH
Course Name: System Analysis & Design
Course code: CSC 387
Group code: B!
Group Name: No Limit
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2. GROUP DETAILS
Sl
no.
Name ID E-mail
1 Mahmudul Hasan
(Leader)
2 Sumaiya Ismail
3 Nahifa Binte Ahammed
4 Razia Shultana Priya
PREPARED FOR
Md. Saidur Rahman
Senior Lecturer of Department of Computer Science and
Engineering
International University of Business Agriculture and Technology
Uttara, Dhaka-1230
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3. INTRODUCTION
• This project is mainly developed for the project
requirement of course CSC 387 of IUBAT University to
ensure the development skill of knowledge.
• The purpose of development of this project is for
Arteka Bangladesh to make their Food serving system.
• Payment system easy and efficient.
• All workers can order their food online.
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4. AIM OF PROJECT
• In the present system the storing of information is done
only manually paper-pen based system. To keep
tracks of food orders there is only one copy to write.
• The aim of Food ordering System is to make the food
orders, payment and services online.
• All sort of information is managed by an admin and
that is the reason of our main system.
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5. PROBLEMS WITH EXISTING
SYSTEM
• No permanent and secured data.
• Many employees are needed.
• Takes more time.
• Calculator calculations are done.
• If one record is lost then a huge loss.
• There is no variations of menu.
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6. ADVANTAGE OF THE
PROPOSED SYSTEM
• Log in system makes every record individual.
• Every data is accurate.
• Minimize manual data entry.
• Minimum time needed for the various processing.
• Greater efficiency.
• Better service.
• User friendliness and interactive.
• Minimum time consumption.
• Variations in menu.
• Order in proper time.
• Record and addresses are accurate.
• Calculations are accurate. 6
7. PROPOSED SYSTEM
DESIGN
• Logical design:
• We have reviewed the current physical system - its data flows,
file content, volumes, frequencies etc of Arteka BD.
• Then we prepared output specifications which determine the
order taking, menu and frequency of records
• Then prepared input specifications -order taking, menu and
most of the input functions.
• After that we prepared edit, security and control specifications.
• Finishing the four steps we started for the implementation plan.
• So, we prepared a logical design walk through of the
information flow, output, input, controls and implementation
plan.
• Finally, we reviewed benefits, costs, target dates and system
constraints.
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8. PROPOSED SYSTEM
DESIGN
• Physical design:
• Designing the physical design for the system.
• We specified input and output media.
• Then designed the database and specified backup procedures.
• We designed physical information flow through the system and
a physical design walk through.
• We planned the system implementation.
• After that we determined training procedures, courses and
timetable for the system.
• After a test and implementation plan we specified any new
hardware/software if needed.
• Finally, we updated benefits, costs, conversion date and system
constraints.
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28. CONCLUSION
"Food ordering System" takes order everyday. For this
software, the distribution system of food is upgraded
now. Every worker gets their food on time. And they can
order their food easily. They can also see the variations of
menu. We are eagerly looking ahead to make thus
software more updated and user-friendly.
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