Design and Implementation of Computerized Restaurant Management Information System
CHAPTER ONE
OBJECTIVES OF THE STUDY
The main objectives of the study are the Design, Documentation and Implementation of a Computerized Restaurant Management Information System. While the subsidiary objectives are:
- To determine how computerized management information system hasfacilitated increase productivity, decrease paperwork, and ability to analyze trouble spots.
- To determine how the system will increase the level of services quality and Customer satisfaction
- To determine how the system will help the restaurants to have the ability to build competitive and strategic advantages by better understanding the needs and wants of the guests, hence building repeat business.
- To determine how the system can lead organization towards better decision making and building a competitive advantage over its competitors.
- To determine how computerized management information system will improve the operating efficiencies, provide restaurant and support center management with timely access to financial and operating data and reduce administrative time and expense
CHAPTER TWO
LITERATURE REVIEW
TECHNOLOGY’S EFFECT ON RESTAURANTS: BUILDING A
STRATEGIC COMPETITIVE ADVANTAGE
Current economic conditions have had a dramatic, negative financial impact on the hospitality industry (Brandau, 2009). Consumer behavior patterns have been changed for multiple reasons, including high levels of unemployment, a deep recession, and overall fear of what the future holds. Hoteliers and restaurateurs will need to look at various strategic vehicles to build and regain customers. The face of innovation in technology is continually changing. The hotel and restaurant industry needs to take a proactive stance in implementing technological advances, while continually striving to build levels of service quality and guest loyalty (Magnini, Honeycutt, & Hodge, 2003). A 2004 study conducted by the National Restaurant Association stated that 70% of a restaurants business base comes from repeat customers. The same survey asked restaurateurs if it was getting more difficult to maintain customer loyalty. Fifty-two percent of the respondents said yes (Sanson, 2004). Tapping into customers needs through the use of information can be instrumental in building loyalty and gaining competitive advantage (Piccoli, 2008).
Hotels and restaurants are continually competing for employees, locations, and more recently information about customers. As more people are using the Internet there is a high amount of information that is being captured on web server logs (Garver, 2002). Proper extraction of this information coupled with high levels of service is what will help the hotel and restaurant industry build competitive advantage in a troubled economy. An organizations ability to take advantage of external environmental factors will help the firm sustain and grow in economically challenging times (Oparanma, Hamilton& Accra-Jaja, 2009).
Piccoli, Spalding, and Ives (2001) stated that organizations need to structure the way they think around how customers think and act. By accomplishing a customer-centred focus, companies will be able to highlight their strengths and highlight opportunities for improvement. Information regarding customers will continue to have a big impact on the future of the industry.
CHAPTER THREE
RESEARCH METHODOLOGY AND ANALYSIS OF THE EXISTING SYSTEM
RESEARCH REVIEW
Since it has been established that physical archives are not always helpful, a much better alternatives is therefore, to use automated management information. This implies the creation of a Database management System (DBMS), which ensures that computer record s are kept up to date and made available on demand to those who need them for planning and operational purposes.
For a retailer, like Jeveniks Restaurant Ltd Enugu, Automated Management Information System is critical to gathering and applies information effectively in today’s ultra competitive markets. It offers a wide selection of features to improve control of your business and save time spent on inventory, purchasing and accounting. The features listed here are all available in the Jeveniks Restaurant Ltd
Enugu though manually done. Manual count of the food, snacks, and drinks to be sold for a day is done, and recorded on a paper by the sales dept. Customer make an order based on the varieties of foods, snacks and drinks available, the order is punched in a cash register which automaticallygenerate receipt manually, then issued to the buyer.
CHAPTER FOUR
DESIGN, TESTING AND IMPLEMENTATION OF THE NEW SYSTEM
DESIGN STANDARDS
A computerised management information system offers a wide selection of features to improve control of your business and save time spent on inventory, purchasing and accounting. A computerized management information system can drastically cut down on shrinkage, the inventory that disappears from your store or restaurant due to theft, wastage, and employee misuse. Because employees will know that inventory is being carefully tracked, internal shrinkage will dwindle.
This chapter which explain the software aspect of the project, we will talk about the language use, data requirements, and features of the language flowchart.
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMENDATION SUMMARY
Few purchases can have as dramatic an effect on your retail or hospitality business as an automated management information system. The right of the automated management information system will give you a new level of control over your operations, increasing efficiency, boosting profits, and helping you fine-tune your business model. The wrong system, however, can be waste of money and a source of ongoing
frustration. Switching from a traditional cash register to a computerized management information system can be difficult- there are many factors to consider and some pitfalls to avoid. However the return on investment and benefits to your business can really make it worth your time and effort. As a result, the need for a computerized management information system can not be overemphasized.
CONCLUSION
At any point of the day, a computerised management information system can instantly tell you how many of a particular product has been sold today (or last week, or last month) how much money you have in your cash drawer, and how much of that money is profit. Detailed sales reports make it much easier for you to keep the right stock on hand. Track your remaining inventory, spot sales trends, and use historical data to better forecast your needs. Often, the software can alert you to reorder when stocks run low. Many store owners think they know exactly what trends affect them find a couple of surprises once they have this data.
RECOMMENDATIONS
The following are the commendation required in order to effectively use the new design are:
- The hardware and software required in order to effectively use the new design are:
- Staff should have basic knowledge of computer operations
- The original Visual Basic CD should be installed Staffs should be trained on the job, no special training is needed to achieve full
implementation
REFERENCES
- Ansel, D., & Dyer, C. (1999).A framework for restaurant information technology.
- Cornell Hotel and Restaurant Administration Quarterly, 40, (3), 74-84.
- Brandau, M. (2009). Restaurants reap the rewards of loyalty initiatives.
- Nations Restaurant News, 43, (22), 1-3.
- Berry, C. (1998). Tips to help operators take a nutritious “Byte” out of technology.
- Nations Restaurant News, 18, (22), 38-40.
- Bojanic, D. C., & Rosen, L. D. (1994). Measuring service quality in restaurants: An application of the SERVQUAL instrument. Hospitality Research Journal, 18, (1), 3-14.
- Berkun, S. (2005).Sales Management. Cambridge, MA: O’Reilly Media Brooks, F. (1995). The Mythical Man-Mouth, 20th Anniversary Edition
- Adison Wesley Chamoun, Y. (2006). Professional Sales Project Management, THE GUIDE, 1st. Edition, Monterrey, and NL MEXICO: McGraw Hill Publishers, California, USA, and New York.
- Comninos, D and, Frigenti E (2002).The Practice of Management Information System-A Guide to the Business –Focused Approach.Kogan Page. Flyvbjerg, B.(2006). “Distribution and Management Information System: Getting Risks Right.”
- Flybourge. NLK Press and Co Griffin, R. (1998). Data warehousing: The latest weapon for the lodging industry? Cornell Hotel and Restaurant Administration Quarterly, 39, (4), 28-46.
