CHAPTER ONE

INTRODUCTION

Computerised restaurant management information system is database program that

keeps record of all transaction carried out in the restaurant on daily bases. The

system helps the restaurant management to keep adequate record of all transactions

carried out and does that will still be carried out by the restaurant and maintain the

database of the restaurant.

1.1BACKGROUND OF THE STUDY

Various types of fall into several industry classifications based upon menu

style preparation methods and pricing. Additionally how the food is served to the

customer helps to determine the classification.

Historically restaurant referred only to places that provided tables where

one sat down to eat the meal typically served by a Waiter. Following the rise of

Fast food and restaurants a Retronym for the older "standard" restaurant was

created sit-down restaurant. Most commonly "sit-down restaurant" refers to a

casual dining restaurant with Table service rather than a or a "diner" where one

orders food at a Countertop. Sit-down restaurants are often further categorized in

North America as "family-style" or "".

In the term restaurant almost always means an eating establishment with

table service so the "sit-down" qualification is not usually necessary. Fast food and

takeaway (take-out) outlets with counter service are not normally referred to as

restaurants. Outside of North-America the terms fast casual dining restaurants

family style and casual dining are not used and distinctions among different kinds

of restaurants is often not the same.

In France for example some restaurants are called "bistros" to indicate a

level of casualness or trendiness though some "bistros" are quite formal in the kind

of food they serve and clientele they attract. Others are called "brasseries" a term

which indicates hours of service. "Brasseries" may serve food round the clock

whereas "restaurants" usually only serve at set intervals during the day.

In Sweden restaurants of many kinds are called "restauranger" but

restaurants attached to bars or cafes are sometimes called "kök" literally

"kitchens" and sometimes a bar-restaurant combination is called a "krog" in

English a "tavern."

In Dishing It Out: In Search of the Restaurant Experience Robert (2002)

argues that all restaurants can be categorized according a set of social parameters

defined as polar opposites: high or low cheap or dear familiar or exotic formal or

informal and so forth. Any restaurant will be relatively high or low in style and

price familiar or exotic in the cuisine it offers to different kinds of customers and

so on.

Context is as important as the style and form: a taqueria is a more than

familiar site in Guadalajara Mexico but it would be exotic in Albania. A Chris

restaurant in North America may seem somewhat strange to a first time visitor

from India; but many Americans are familiar with it as a large restaurant chain

albeit one that features high prices and a formal atmosphere.

1.2 STATEMENT OF THE PROBLEMS

Sales and services are the fundamental tools in any business organization the

profit and loose of any business depends on detailed information on sales and

services made to aid in decision making and implementation if accountability is

not checked then the business is sure to collapse as a result in a any retail and

hospitality business there is a need for a system that gives feedback to the

management to aid decision making this is where computerized management

information system comes handy

Besides staffing a restaurant can be tricky because demand for food will

likely fluctuate dramatically often due to variables that you cannot track. Identify

any variables you do observe that influence traffic in your restaurant such as

weather and day of the week. Build a weekly schedule to staff your restaurant in

accordance with these variables such as scheduling additional staff on Saturday

night if that is your busiest shift.

Compile data about sales and employee hours to determine a profitable ratio of

employee hours to sales totals. Restaurant personnel training systems are also vital

to success ensuring that employees know company protocol and systems and are

capable of delivering a high quality product. Write a comprehensive employee

manual detailing information that each member of your staff should know.

Besides customers are not able to ask about quality of food or ask for any

specialized diet foods. It is more difficult to ask for gluten free or allergy free

foods with computerized ordering. Also it is more possible for a customer to place

an order but never pick up the order which can lead to waste of food and possibly

a loss of profits.

1.3 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

1.4 SIGNIFICANCE OF THE STUDY

The study is primarily aimed at increasing efficiency in operation reducing

time and running cost monitoring and the recording of the activities and total

administration in Jeveniks Restaurant Ltd Enugu by introducing a computerized

Restaurant Management information System.

Besides this study is significance because its conclusions would be useful

to:

1. Human Resources Managers in the hotel and restaurants business

2. The Federal State and Local Government

3. Scholars in the field of hotel and restaurant management

4. Management of Jeveniks Restaurant Ltd Enugu

1.5 SCOPE OF THE STUDY

This project work is narrowed to Jeveniks Restaurant Ltd Enugu. It deals

with the Design Documentation and Implementation of a computerised

Management Information System. The program will concentrate on keeping

records of the total management activities.

1.6 LIMITATIONS OF THE STUDY

Most constraint experienced during the course of writing this project is that

of detailed information about their major operations the personnel manager was a

little diplomatic in answering my questions in order to reveal information that may

indent the company’s image though that did not stop me from writing and

researching for detailed information.

Due to time constraint finance and confidentiality of information

program developed covers all aspect of employment customer satisfaction

services to customers recording activities buying and selling of food. What ever

is left out is as a result of the stated limitations.

1.7 ASSUMPTION OF THE STUDY

During the process of data collection information relating to automated

restaurant management information system was obtained from Jeveniks

Restaurant Ltd Enugu. The information was collected from the admin staff

during the course of my industrial attachment. Hence it is assumed that all the

data collected are correct and contains no false information.