Design and Implementation of a Computerized Restaurant Management Information System; Case Study Jeveniks Restaurant Enugu State
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 has facilitated 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
LITERAURE 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 ustomers 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.
THE STRATEGIC MANAGEMENT PROCESS FOR RESTAURANT S
The strategy formulation component is the driving force of the analysis. An in depth look at firm direction begins at this point. The focus in this stage is to assess the current vision, mission and objectives of the organization in addition to examining both the external and internal environments. From an external perspective, organizations need to look at two distinct environments: the broad environment and the task or firm environment (Harrison &John, 2008; Harrison, 2003).
The broad environment looks at factors, including societal trends, technological advances political and legal trends, economic factors and other major industry innovations. The task or firm environment looks at factors such as
customers, competition, government agencies, suppliers, and financial intermediaries. Finally, the internal environment focuses on factors within the organization such as management, financial and human (Berry, 2009).
THE BROAD ENVIRONMENT FOR RESTAURANTS
Opportunities are discovered when organizations begin to analyze the broad environment. Hoteliers and restaurateurs need to be cognizant of these factors and how they can drive change in the industry. Societal trends and technological trends should be critical points of interest for industry executives. From a societal perspective, organizations need to look at influences such as current hot topics, emerging attitudes, demographic shifts and new fads (Oparanma, et al., 2009; Harrison, 2003).
An example of societal trends that are impacting the hospitality industry would include the explosion of social networking. The trend has spanned across several demographic barriers ranging from Baby Boomers to the Millennials.
There has additionally been an enormous affect on the hotel and restaurant industry. Bloggers have launched sites commenting about experiences that they have had and have made recommendations regarding the hotel or restaurant. Savvy industry executives understand the impact of these societal trends and focus efforts on establishing methodologies that can incorporate appropriate strategies to take advantage of these trends (Luebke, 2010).
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, 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 automatically generate receipt manually, then issued to the buyer.
METHODOLOGY
A research methodology is a systematic programming approach of well defined procedure that should be followed in carrying out a thorough research project. An adequate suitable methodology would ensure a very detailed research work and ensure that a higher degree of accuracy and efficiency is adopted.
The research methodology used helps to ensure that a thorough study of the present system is effectively carried out, thus helping the project research team to completely understand the modus operandi of the present existing system so as to know the new system should be structured and the functionalities needed in it to address the seemingly, existing problems discovered.
This helps to know if there should be a total overhauling of the existing system or if only improvements should be made. Hence, after duly considering the above reasons, the structured Analysis and Design Methodology (SSADM) is
adopted. Due to this fact, there is importance of carrying out a thorough, adequate and completely comprehensive evaluation of the existing system with a view top identifying its strengths and weakness
For a very sensitive topic like this, especially as it concerns critical issue like sales and profit making to avoid liquidation of company, i used the following fact finding method.
a. Structural Interviews: This approach was adopted to ensure adequate and consistent response, because I took a visit to Jeveniks Restaurant Lagos, with well-structured and boldly printed questions, accompanied
by some of my course mate, to seek for option, the survey attempted to capture both quality and quantitative data from both staffs of the company. This interview covered:
The respondents themselves (Staffs) Knowledge of computer usage
We made sure the respondents understood the questions; they were open and happy to discuss their problems and mad suggestion on how it can be solved. This method helped us to have first-hand knowledge about their method of operation and some of the problems they encounter and how this project once implemented
will be of great assistant to them.
b. Questionnaire: A well structured and simple question was prepared and share to the learned among them, for other personal information that may not be disclosed in public. Also some worker currently in services was given to seek their option on this. It really helped me and they were pleased that somebody is hinking towards improving their operation.
(c) Others: Data from this project was also sourced from:
i. Journals: Information for this project was also sourced from related write up and researches carried out by prominent people/authors on computerised management information system
ii. Internet: I visited the internet for researches on Computerised Management Information System
iii. Articles
THE OBJECTIVES OF THE EXISTING SYSTEM
As much as we want to improve on the current operation of the existing system has its aim and objectives which are:
Reduce Costs of production
Respond to trends faster
Improve Customer Service
Buy Smarter
Improve Marketing
Control the money
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
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- Berry, C. (1998). Tips to help operators take a nutritious “Byte” out of technology.Nations Restaurant News, 18, (22), 38-40.
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