Design and Implementation of an Automated Hotel Reservation Management System Case
Chapter One
AIMS AND OBJECTIVES
The primary aim of introducing computers is to provide efficiency in producing timely information and ensuring proper billing mechanism. Other objectives include
- To provide a faster way of accessing customers’ information when required.
- To reduce the various types of errors encountered during the collection of customers’ information.
- Proper presentation of information to the management for an effective decision-making.
- To ensure that there is document integrity having considered the flow and growth of information.
CHAPTER TWO
LITERATURE REVIEW
The hotel industry (in keeping) is an outgrowth of man’s urge to travel. Evidence exists of extensive travel overland and sea thousands of years ago. For instance, roads used for intra-European traffic until the middle ages and some that remain today were the trails used by the courier and merchant in ancient times. Encyclopedia Britannica says, “this institution dates from the ancient times, inns having flourished along the roman highway, for the use of commercial, government, and other travelers.
Although there is no known reference to hotels or inns on those trails, there must have been places that were favourable for rest stops, probably near or accessible to water.
The concept of hospitality is extremely old, in some instance; people felt that hospitality to strangers was necessary to their religious well being. In others, they were hospitable only because of their own superstitious fears.
Therefore, we find in both cases, either religious or the supernatural as the principal force in the concept of hospitality.
An example of this concept at least is easier in our modern day thinking is that the providing hospital was merely a result of a “given and take” philosophy: that is, if you give a stranger food and lodging today, perhaps a stranger will do the same thing for you at another time.
Missionaries, priest, and pilgrims formed a very large part of the traveling public. Often they were journeying to holy places, perhaps oracles or temples that had a dominant position in their religion. As a result, many of the accommodation for travelers were located in the vicinity of such places. During the Roman era, when the great Roman Empire extended beyond the limits of Hally, consults, proconsuls governors, and general were constantly traveling between Rome and many countries in the eastern Mediterranean that were part of Roman Empire, usually on military, diplomatic or political missions. The Bible notes that it was on such a journey that Paul was ship wrecked. During the Middle Ages the intermingling of religion and hospitality was once again found. It was considered, then the duly of Christians to offer hospitality to travelers and pilgrims. In any instance, monasteries functioned as inns, providing accommodation and food for weary travelers, and also to guarantee havens in dangerous regions.
The rapid proliferation of travel during the 18th century, especially by stage coach (which was common in the European countries), stimulated the development of inns. This era brought in the revolution of rendering of hospitality as a chartable donation into a business venture, and this took place in the year 1282 in Florence, Italy. It soon turned out to be one of the most lucrative ventures the leisure industry, which comprises of those business that provide services, primarily accommodations food, and beverages not only to those traveling for pleasure but also the business travelers. The growth of tourism and travel in the 20th century has been accompanied by significant changes in the hotel industry, which has become in large part international. Today, chairman operation has become a characteristic of modern hostel keeping, which to its traditional function of room and board has added customer services such as laundry, valid, cleaning and pressing, lock tail lounges, nightclubs and a variety of shops. According to salvation ligour, a reputable hotelier, “the hotel industry should not be regarded as standing separate and unrelated to other industries, but rather as forming a part of the much larger hospitality industry”.
CHAPTER THREE
DESCRIPTION AND ANALYSIS OF EXISTING SYSTEM
A detailed study of the present system needs to be performed before embarking on a new system. Thus, enabling the researcher to have hands on information on required in the design of the new system, or whether the new system is irrelevant.
FACTS FINDING METHODS USED
The following was carried out in order to gather up the prices of information.
Interview of the staff of the hotel
The study of literature that spell out job description
The researcher was presented with forms indicating the information required when a customer check in and the expected output during a customer’s departure.
Chapter four
Design of the new system
The design of the computerized system will replace the old system is dealt with here. The designing process is divided into the following steps.
OUTPUT SPECIFICATION AND DESIGN
The disk, the Vsual Display Unit (VDC) and the printer as output devices to the system. Information (i.e. processed data) is displayed on the VDU, stored on the disk and printed on the paper, when necessary.
CHAPTER FIVE
IMPLEMENTATION
When preparing system implementation plans, certain things must be considered. For this project, the new system differs a little from that of the existing one because of its nature, i.e. it is computerized and requires the services of competent and well trained staff for the new system to be effectively operating.
PROGRAM DESIGN
The program design for the new system is made in a hierarchical manner. The program is designed with the consideration of the user in mind, and also not deviating from the system goal.
CHAPTER SIX
DOCUMENTATION
This chapter deals the stepwise approach of using this program. This program is quite interactive and user-friendly. It has a menu, which is easy to use so long as the basic instructions are followed.
STEP 1
At the BASIC environment, type “HOTEL BAS” and press the ENTER key. The program will then be loaded into the computer memory.
CHAPTER SEVEN
RECOMMENDATION AND CONCLUSUION
From the analysis of the research finding it was found that the manual system of smite reservation is time consuming, due to the complex nature of the computation involved. Since the computation is manually done, they are prone to different types of errors. From the study, it is evident that the manual system gives a lot of loopholes to mal practices and fruaduelent activites.
RECOMMENDATION
- The hotel managements should switch over to the new system so that staff would enjoy the benefits enumerated by the researcher in his project.
- The study of this project is concentration reservation, and invoicing which is done for both checks-in and out.
CONCLUSION
Based on the findings of this study, one is expected to conclude that the computer is an indispensable took in hotel reservation.
REFERENCES
- ARTHUR, R. THE HOTEL ASSISTANT MANAGER (1998), UPHILL, PUBLISHERS, U.K.
- BLACKMAN, MAURICE THE DEISGN OF REAL-TIME
- APPLICANTS (1995). JOHN WILEY & SONS, USA.
- ENCYCLOPAEDIA MICROPAEDIA VOLUME
- BRITANNICA V. OXOFRD PRESS. U.K.
- HURST, ROSEMARY HOTEL MANAGEMENT (1998), MC
- GRAW HILL, NEW YORK, USA.
- MICROSOFT Q BASIC INTERPRETER
- CORPORATION SYSTEMS DEISGN AND HCI
- SHORROCK, BRAIN (1997), LONGMAN PRESS, ILLINOISE, nUSA.
