ONLINE FOOD ORDERING SYSTEM

JAMES SIMINKOR KOINATO

HDB112-2205/2021

A SYSTEM DEVELOPMENT PROJECT PROPOSAL SUBMITTED TO THE SCHOOL

OF BUSINESS IN THE PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE
AWARD IN DIPLOMA IN BUSINESS INFORMATION TECHNOLOGY AT JOMO
KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY

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 DECLARATION
I declare that this is my original work and has never been submitted to any institution for
the award of the Diploma in Business Information Technology and has not been submitted for
assessment in any other institution of learning.

Signature…………………… Date………………..

JAMES SIMINKOR KOINATO

HDB112-2205/2021

This research project has been submitted for examination with my approval as university
supervisor.

Sign……………………………… Date……………………………….

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ACKNOWLEDGEMENT
My gre a t e st gratitude to t h e almighty God for giving me strength to carry this
demanding study. Special gratitude to my supervisor whose guidance was a great
source of inspiration throughout the process. I am extending my thanks to my family,
friends, classmate and the entire staff at Jomo Kenyatta University of Agriculture and
Technology for their unwavering support.

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ABSTRACT
Computers have become part of the life for accessing almost any kind of information. Life in the
21st century is full of technological advancement and in this technological age it is very difficult
for any organization to survive without utilizing technology. The World Wide Web contributes
greatly to the creation of an ever-increasing global information database. It could also be used as a
mechanism to share information within an enterprise.
What I propose is an online ordering system, which is a technique of ordering foods online
applicable in any food delivery industry. The main advantage of my system is that it greatly
simplifies the ordering process for both the customer and the restaurant. When the customer visits
the ordering webpage, they are presented with an interactive and up-to-date menu, complete with
all available options and dynamically adjusting prices based on the selected options. After making
a selection, the item is then added to their order, which the customer can review the details of at
any time before checking out. This provides instant visual confirmation of what was selected and
ensures that items in the order are, in fact, what was intended.
This system also greatly lightens the load on the restaurant’s end, as the entire process of taking
orders is automated. Once an order is placed on the webpage, it is entered into the database and
then retrieved, in pretty much real-time, by a desktop application on the restaurant’s end. Within
this application, all items in the order are displayed, along with their corresponding options and
delivery details, in a concise and easy to read manner. This allows restaurant employees to quickly
go through the orders as they are placed and produce the necessary items with minimal delay and
confusion.
For this project we will be using waterfall methodology.

Tools to be used include:

i. Programming Languages:
Backend: Java
Frontend: HTML, CSS, JavaScript

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TABLE OF CONTEN

T
ONLINE FOOD ORDERING SYSTEM.................................................................................................................
JAMES SIMINKOR KOINATO..............................................................................................................................
DECLARATION........................................................................................................................................................
ACKNOWLEDGEMENT.........................................................................................................................................
ABSTRACT................................................................................................................................................................
TABLE OF CONTENT.............................................................................................................................................
CHAPTER ONE.........................................................................................................................................................
INTRODUCTION......................................................................................................................................................
1.1 Background of the system.....................................................................................................9
1.1.1 Global perspective of ordering system..........................................................................9
1.1.2 Regional perspective of ordering system....................................................................10
1.1.3 Local perspective of ordering system..........................................................................11
1.2 problem of the statement.....................................................................................................................................
1.4 System Objectives................................................................................................................14
1.4.1General objective..............................................................................................................................................
1.4.2Specific objective...............................................................................................................................................
Justification.................................................................................................................................................................
CHAPTER TWO.......................................................................................................................................................
LITERATURE REVIEW..........................................................................................................................................
2.1 Introduction..........................................................................................................................................................
2.2 Theoretical review................................................................................................................................................

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2.3 CONCEPTUAL FRAMEWORK.......................................................................................................................
2.4 Empirical Review.................................................................................................................................................
2.4.1 Existing Systems................................................................................................................................................
CHAPTER THREE...................................................................................................................................................
SYSTEM DEVELOPMENT METHODOLOGY...................................................................................................
3.1 Introduction..........................................................................................................................................................
3.2System Design Methodology.................................................................................................................................
3.2.1 Explanation of the Methodology......................................................................................................................
3.2.2 Reasons for Choosing this Methodology.........................................................................................................
3.3 Fact finding Techniques.......................................................................................................................................
3.3.1 Interviews...........................................................................................................................................................
3.3.2 Observation........................................................................................................................................................
3.3.3 Questionnaires...................................................................................................................................................
3.3.4Prototyping.........................................................................................................................................................
BUDGET.....................................................................................................................................................................
WORK PLAN.............................................................................................................................................................

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 CHAPTER ONE

INTRODUCTION
In this chapter, we describe about a system that ensures real time online ordering of food by
various customers from various hotels and restaurants. This chapter entails the background of the
study of the project, the statement of the problem, the system objectives, research questions and the
scope of the study.
Online food ordering is the process of ordering food from a website. The product can either be food
that has been specially prepared for direct consumption (such as vegetables straight from a farm or
garden, frozen meats, etc.) or food that has not been (such as direct from a certified home kitchen,
restaurant). The effort to create an online food ordering system aims to replace the manual method
of taking orders with a digital one. The ability to rapidly and correctly create order summary
reports whenever necessary is a key factor in the development of this project.

The potential of an online food ordering system is enormous. Any restaurant or fast food chain can
use this PHP project to keep track of customer orders. This project is simple, quick, and precise.
There is less disk space needed. MYSQL Server is used as the backbone by the online food
ordering system, eliminating the risk of data loss and ensuring data security. Customers have the
option of either having the food delivered or picked up. A customer starts by selecting the
restaurant of their choice, then scans the menu, picks an item, and then decides whether they want
it delivered or picked up. Then, when picking up the food, you can pay with cash at the restaurant
or with a credit card or debit card using the app or website. The customer is informed by the
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website and app about the food's quality, how long it takes to prepare, and when it will be ready for
pick-up or delivery.

1.1 Background of the system

Meal service system, determining the quality of services and the level of customer satisfaction.
While Ali and Beg define the web as a set of documents that are dynamic, and diverse, which in
development combines human intelligence, filtering data, search information instruct and granting
appropriate user needs answering in a variety of fields. Odhiambo also explained that the customer
is the pillar of the growth of the company so that the necessary existence of a driver to retain
customers so that sales growth can be sustained. The results of the research conducted by the
Maind et all about Ordering System Room (2017), proving that technology-based booking system
via smartphones and tablets can overcome mistakes in ordering food, and can increase the
efficiency and the accuracy of the restaurant in time for the service orders. This study is supported
by research Maind et all (2018) explaining that the food business is always evolving to follow
trends, as well as with the service system provided by food businesses have to adapt to the lifestyle
of consumers, one of which by implementing technology-based service system. The results of
research conducted by Boo, Shariff and Yii naming explained that in addition to price and quality
of the food, another factor in determining satisfaction and customer loyalty in the food business is a
service. Therefore, this study aims to provide a web-based ordering application that can facilitate
customers to make food and beverage reservations at the restaurant. With the research methods of
observation, interview and data collection through research related to the ordering system and
making information systems, the creation of web-based food ordering information systems to be

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implemented in restaurants, and knowing customer perceptions of web-based ordering systems.
This study is because the previous studies focused more on the food business and should follow the
trend as well as with the service system, but has not explained the reasons why the service system
should change, and what kind of service system should be designed, therefore this research is done.

1.1.1 Global perspective of ordering system

The Asia Pacific was the largest region in the online food delivery services market in 2019. North
America was the second largest region in the online food delivery services market in 2019.

In January 2020, Zomato, an Indian food delivery services company, has acquired Indian
operations of Uber Eats for $350 million in an all-stock transaction. The combined entity of
Zomato and Uber Eats India is expected to corner more than a 50-55% market share in terms of the
number and value of orders. Uber Eats is an online food delivery services vertical of Uber, a US-
based ride-hailing company.

An increase in smartphone users has given a boost to online food delivery services worldwide.
Smartphone users are the primary online shoppers for the F&B industry and an increase in the
number of smartphone users reflects a potential increase in online shopping for food and beverages.
The world F&B e-commerce users reached 1.5 billion in 2019 and are expected to grow by 800
million, with an average of 25% y-o-y growth, by 2024. Indian food delivery platform, Zomato,
has 80 million monthly active users and has set targets of reaching 20 million over the next few
years. Hence increase in smartphone users and internet penetration is driving growth in online food
delivery services.

The cost of supply chain and logistics will be the key restraint for the online food delivery services
market. This cost includes the cost incurred for order fulfillment, delivery cost, adjusting business
resources to dynamic market demand and last-mile connectivity. Besides, there are costs of
cardboard boxes for packaging, gas, mileage and the cost for hiring a driver. The supply chain and
logistics has to be in place in order to avoid the spoilage of products with limited shelf life.

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According to the report by Capgemini, in 2019, the retailers could lose up to 26% of their profit if
they fail to upgrade their logistics system to ensure on-time delivery despite the increased online
grocery system. Therefore, the costs incurred by the supplier side may restrain the growth of the
online food delivery services market.

1.1.2 Regional perspective of ordering system

Restrictions on movement due to Covid-19 has driven more consumers online as food delivery
services take additional safety and hygiene measures. For those who want to maintain social
distancing by staying home, Uber Eats is one of the ways to get their food delivered safely in
Nairobi. One of the initiatives the company has invested in is a Covid-19 prevention and awareness
course for drivers conducted in partnership with Zydii, an online educational platform. Although
the delivery people are not employees of Uber Eats, they receive in-app messages with advice on
helping to prevent spread of the virus.

In addition to an in-app safety checklist, riders and drivers wear masks and gloves, there is no-
contact delivery and money used to buy sanitizers is reimbursed. Drivers and couriers must send a
selfie photo to verify their face coverings before logging onto the platform. “We work with
manufacturers to provide drivers, carriers and delivery people with disinfectants and cloth masks,”
said Uber Eats general manager Nadeem Anjarwalla. If a delivery person is unwell, Uber Eats
recommends they stay at home, and should anyone test positive for Covid-19, they are temporarily
removed from accessing the platform. There is some support to incapacitated persons. Anjarwalla
explained, “We provide up to 14 days of financial assistance to drivers and delivery people
diagnosed with Covid-19 or order them to self-quarantine as recommended by a doctor.”

Over 600 restaurants have registered on the Kenya platform, and 5,400 motorcycle riders signed up
to the app. Head of communications for East Africa Lorraine Onduru says, “It is a flexible way of
working as people can track their earnings and choose their working hours.” There are several
other food and groceries delivery providers. Food delivery company Yum has been operating in the
country since 2012 and recently launched in Uganda. Jumia, the online retail platform from Nigeria
with a presence in 11 African countries, also set up food delivery service in Kenya in 2013 and
operates in several towns. The economic impact of Covid-19 has been especially hard on low
income people and their ability to access food. “Recently we launched an initiative providing 1,000

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meal kits to needy families,” Anjarwalla said of their partnership with Unesco and Team Pankaj, a
community food distribution drive. Customers placing food orders can opt buy an extra meal as a
donation. Anjarwalla notes a rise in virtual restaurants and eateries. Mambo Italia, a well-
established Italian restaurant, has a different menu selection for online ordering and promoted
under the storefront name ‘Ciao Mambo’. Anpa Restaurant that specialises in Kenyan meals, sells
breakfast items on Uber Eats. Mama Ntilie, which also serves local Kenyan dishes, does not have a
physical location. A distinct offering from Uber Eats is the Share-a-Delivery where a customer can
order food for delivery to somebody else. “People were not able to spend as much time with their
loved ones as they would wish to, so Share-a-Delivery came at a good time,” Ms Onduru explains.
Share-a-Delivery recipients “can track status of the item, what you ordered for them and how long
it will take.”

1.1.3 Local perspective of ordering system

For the longest time, restaurants held takeaways as an afterthought. Well, not anymore. The food
catering business has gone past the takeout era and has evolved so much that delivery has become
the hot trend in Kenya.

The great digital revolution, burgeoning e-commerce and the convenience of mobile money which
allows buyers to pay for their deliveries right off their phones, has spurred a whole new industry
that is today the food delivery market.

And Kenyans, enticed by the convenience of ordering online from their favourite local restaurants
and having the meal delivered to their doorstep and being able to either pay in cash or via mobile
money have bought into the idea in their droves.

This is illustrated by the many e-commerce companies that have come up to clamour for this space
that was traditionally held by the restaurants’ own delivery services.

Pizza Inn, Chicken Inn and Galito’s, combined, have the in-house Dial-a-Delivery service system
that delivers within a five-kilometre radius.

Other food outlets too that have entered the Kenyan market in the digital age like KFC, Dominos’,
Pizza hut have had the delivery service as a rider for their food service.

Then in 2013, Hellofood an online food delivery start-up, now Jumia Food, identified a niche
partnered with EatOut which was already Kenya’s largest online restaurant guide and reservations
engine to offer online food ordering to EatOut users for the first time.

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Today the ecosystem has developed to incorporate likely more than a dozen such companies with
interests in the food delivery market.

In just the last couple of years Glovo, Yum deliveries, Grubbys, Take-eat-easy, the good food
company, deliveroos, Go-beba, Mama Meals on Wheels, are some of the online apps that have
come up to cater to this lifestyle.

1.2 problem of the statement

The challenges encountered by the existing system serve as a major drawback to the realization of
efficiency and customer satisfaction. The experience of ordering in most fast food restaurants is not
pleasant for the customers. Customers will have to make long queues before placing their orders
especially during peak hours and then the ordering staff will record customer orders. Having placed
their order, the customer must then wait near the counter until their order is ready for collection.

The other problem in the food service industry is that restaurants are not realizing the efficiencies
that would result from better application of technology in their daily operations. Fast food business
in a very competitive business and one way to stand out from competitors is through improving the
business process where business process automation can assist business improvement.

The other problem with the current system is that the customers are not able to see the ingredients
of the meals before they place their order and also they only have to pay for an order online.

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1.3 System Objectives

1.3.1General objective

To develop an online food ordering system was to provide an easy access in getting
customer food orders and improving customer satisfaction through service delivery.

1.3.2Specific objective

i. To design a system that was to enable correct placement of orders through visual
confirmation
ii. To design a system that was to enable customers to order custom meals that aren’t in
the menu
iii. To design a system that was enable customers to know food ingredients before
ordering
iv. To design a system that was to reduce restaurant’s food wastage

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1.4 proposed solution
Our proposed solution aimed at providing a user-friendly platform that allows customers to
easily browse, order, and receive their favorite meals from local restaurants.

i. User Registration and Authentication-Customers can create an account by providing

their basic details or use social media accounts for a seamless registration process.
Authentication mechanisms will be implemented to ensure secure access to user
accounts.
ii. Restaurant Management-Partnered restaurants have access to a dedicated portal to
manage their menu, prices, and availability. Restaurants update their offerings in real-
time, ensuring accurate information is presented to customers.
iii. Menu Browsing and Ordering-Customers browse through a variety of restaurants and
their menus based on cuisine, location, ratings, and reviews. Detailed menu items with
descriptions, prices, and images will be displayed, aiding the decision-making process.
Customers can add items to their cart, customize orders (e.g., toppings, preferences),
and specify delivery or pickup preferences.

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 iv. Secure Payments-Integration with popular payment gateways will be implemented to
facilitate secure and convenient transactions. Customers choose from multiple payment
options, such as credit/debit cards, mpesa or cash on delivery.
v. Technical Implementation-The system was developed as a web-based application,
ensuring compatibility across various devices and platforms.
Our proposed online food ordering system aimed at providing a seamless experience for
customers to order their favorite meals conveniently. By implementing key features such as
user-friendly interfaces, real-time tracking, secure payments, and responsive customer support.

1.5 Justification
i. Increasing Demand-The food delivery industry is experiencing significant growth, with an
increasing number of people preferring to order food online for convenience. By developing
an online food ordering system, we were able to tap into this growing market and cater to
the changing needs of customers.
ii. Enhanced Customer Experience-online food ordering system was to provide a convenient
and user-friendly platform for customers to browse menus, place orders, and make
payments from the comfort of their homes. It will eliminate the need for phone calls,
reduces order errors, and ensures a seamless ordering experience, resulting in higher
customer satisfaction.
iii. Expanded Customer Reach- With an online food ordering system, we were able to extend
our services beyond physical locations. Customers can access our menu and place orders
from anywhere, allowing us to reach a wider audience, including those who might not have
been able to visit our restaurant in person. This will expand our customer base and increases
revenue potential.

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 iv. Order Accuracy and Efficiency-Implementing an online food ordering system was to
minimize errors that can occur during manual order-taking. Customers were able to select
their desired items directly from the digital menu, ensuring accuracy in their order details.
Additionally, it will streamline the order management process, reducing waiting times and
improving overall operational efficiency.
v. Upselling and Cross-Selling Opportunities-online food ordering system we are able to
present opportunities for upselling and cross-selling. By showcasing recommended items,
suggesting add-ons or combos, and displaying special promotions, we were able to increase
order values and drive additional revenue.
vi. Data-driven Insights-online food ordering system we are able to generate valuable data on
customer preferences, order history, and purchasing patterns. By analyzing this data, we
will gain insights into customer behavior, identify popular items, understand peak ordering
times, and make informed business decisions to optimize our menu, pricing.

CHAPTER TWO
LITERATURE REVIEW
2.1 Introduction
A literature review is both a summary and explanation of the complete and current state
of knowledge on a limited topic as found in academic books and journal articles.
Literature review narrates and develops the concept relate to proposed research which is
related to prior research conducted to find new avenues in it and analysis. It helps in
indicating the originality and relevance of research and its newness from other past reported
studies. Literature review justifies proposed methodology and demonstrates preparedness to
complete the research in systematic manner.
The advent of online food ordering systems has revolutionized the way consumers interact with the
food industry. Gone are the days of traditional telephone orders or waiting in long queues at
restaurants. With just a few clicks, customers can now conveniently browse through an extensive
menu, place their orders, and have their favorite meals delivered to their doorsteps. This

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convenience factor has undoubtedly contributed to the rapid growth and widespread adoption of
online food ordering systems.

Furthermore, online food ordering systems have not only transformed the customer experience but
have also had a profound impact on restaurant operations. These systems offer restaurants an
opportunity to streamline their order management processes, enhance operational efficiency, and
optimize resource allocation. Through automated order processing, online food ordering systems
can reduce errors, improve order accuracy, and minimize miscommunications between customers
and restaurant staff. Additionally, these systems provide valuable data and insights that enable
restaurants to make informed decisions regarding menu offerings, pricing strategies, and marketing
campaigns.

While online food ordering systems have garnered significant attention, it is crucial to critically
evaluate their effectiveness and identify potential areas for improvement. Various studies have
examined customer perceptions and satisfaction levels regarding online food ordering systems,
addressing factors such as website usability, order accuracy, delivery speed, and customer service.
Additionally, research has explored the impact of these systems on restaurant operations, analyzing
factors like order processing time, labor allocation, and cost efficiency.

Through this literature review, we aim to provide a comprehensive understanding of the current
state of knowledge surrounding online food ordering systems. By examining the existing research,
we can identify gaps in the literature and suggest areas for further investigation. Furthermore, the
findings of this review can offer valuable insights to practitioners in the food industry, helping
them optimize their online ordering platforms, enhance customer satisfaction, and maximize
business performance.

2.2 Theoretical review

2.2.1Technology Acceptance Model (TAM):

The Technology Acceptance Model (TAM), proposed by Davis in (2012), explores the factors
influencing user acceptance of technology. It suggests that the perceived usefulness and ease of use
significantly impact users' intention to adopt a system. In the context of an online food ordering

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system, this theory helps developers understand the factors that influence user acceptance and
adoption, enabling them to design a user-friendly and intuitive interface.

2.2.2User Experience (UX) Design:

User Experience (UX) design focuses on creating products that provide meaningful and satisfying
experiences for users. Theories such as "The Design of Everyday Things" by Don Norman and
"Emotional Design" by Don Norman (2013) emphasize the importance of usability, aesthetics, and
emotional appeal in product design. Applying these theories in the context of an online food
ordering system ensures a visually appealing and intuitive interface that enhances user engagement.

2.2.3Service Quality Theory:

Service Quality Theory, popularized by Parasuraman, Zeithaml, and Berry (2012), examines the
dimensions of service quality that influence customer satisfaction. In the context of an online food
ordering system, this theory helps in identifying the critical factors that impact customer
satisfaction, such as website responsiveness, accuracy of order processing, and timely delivery.

2.2.4Information Systems Success Model (ISSM):

The Information Systems Success Model (ISSM) proposed by De Lone and McLean (2011),
suggests that the success of an information system can be measured by its impact on the
organization and the user. It identifies six dimensions: system quality, information quality, service
quality, user satisfaction, intention to use, and net benefits. Applying this model to an online food
ordering system project helps in evaluating the system's effectiveness and identifying areas for
improvement.

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2.3 CONCEPTUAL FRAMEWORK

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2.4 Empirical Review
Empirical Review discusses the various aspects of the project in relation to existing
system. Empirical research is based on experience and observations. The adoption perspective
in online food ordering system is a positive outcome. Coordination mechanisms in o n l i n e
f o o d o r d e r i n g s y s t e m converge showing a pattern that is not always identifiable.

2.4.1 Existing Systems

EAT 24(Miami food delivery)

This is the collections of restaurants all over the world. They get orders from customers and deliver
the Food to the customer’s door step. Customer can search by neighborhood; zip codes or cuisines
then find a restaurant and order whatever he wants. Customer can dine in at any restaurant that he
like in Miami. In the web site there are facilities to publish customer’s comments, information
about restaurants and their Food and delivery information.
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The Dons’ Food-Fried Pizza

The Dons’ Pizza offers dine-In (indoor seating & outdoor patio), carry out (front counter or
curbside) delivery, catering. Customer has to give a call to order. There is no facility to order
online. Dons’ pizza has catering service for customer’s events but other systems.

Taco Bell

Taco Bell is also spread in world wide. Their website only gives the information about food they
provide and nutrition, ingredients of the food.

KFC

Provide the option to rate, comment and share on social networks about your favorite locations.
They give facility to order Food only by calling but online.

McDonalds

In their web site they provide information about their all branches, facilities they have given (bar
availability, air condition or not, Food available for vegans, home delivery availability).They do
not give facility to order Food online. Some of McDonald’s outlets give only home delivery
facility. Customer can publish their comments, give ratings.

2.5Criticize the system

Technical Issues- Technical glitches can hamper the user experience of online food ordering
systems, such as slow loading times, frequent crashes, or difficulty navigating the platform.

Solution-Invest in robust and scalable technology infrastructure to ensure smooth operation of the
online platform. Regularly test and optimize the user interface for ease of use. Provide efficient
customer support channels to quickly address technical issues and resolve any user complaints.

Limited Menu Options- One common criticism of online food ordering systems is the limited
menu options available from participating restaurants. This can lead to a lack of variety and
dissatisfaction for customers.

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Solution-Encourage restaurants to expand their menu options by offering incentives or discounts
for introducing new dishes. Online platforms can also work on partnering with a wider range of
restaurants to increase the overall selection available to customers.

Inaccurate Order Fulfillment: Another issue faced by online food ordering systems is inaccurate
order fulfillment. Customers often receive incorrect or incomplete orders, leading to frustration and
a negative experience.

Solution-Implement quality control measures to ensure accurate order fulfillment. This can include
regular audits of participating restaurants, training programs for staff to improve order accuracy,
and utilizing technology such as barcodes or RFID tags to track orders and minimize errors.

Delivery Delays- Timely delivery is crucial for customer satisfaction, but many online food
ordering systems struggle with delays. This can be due to a variety of factors such as traffic,
restaurant preparation times, or insufficient delivery personnel.

Solution- Optimize the delivery process by utilizing real-time tracking systems that allow
customers to monitor the progress of their orders. Collaborate with delivery partners to streamline
operations and ensure prompt deliveries. Additionally, consider implementing incentives for
restaurants to prioritize online orders and minimize preparation times.

Lack of Personalization- Online food ordering systems often lack the personal touch that comes
with dining in a restaurant. Customers may feel disconnected and miss the opportunity to
customize their orders or interact with restaurant staff.

Solution-Enhance the personalization options available to customers by allowing them to

customize their orders, add special instructions, and choose from a variety of dietary preferences.
Encourage restaurants to engage with customers through personalized messages or additional
services like handwritten notes or surprise complementary items.

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 CHAPTER THREE
SYSTEM DEVELOPMENT METHODOLOGY
3.1 Introduction
Methodology is the specific procedures or techniques used to identify, select, process, and
analyze information about a topic. In a research paper, the methodology section allows the reader
to critically evaluate a study's overall validity and reliability.

The online food ordering industry has experienced tremendous growth in recent years, driven by
the increasing demand for convenient and hassle-free meal delivery services. Developing a robust
and user-friendly online food ordering system requires a systematic approach that ensures a well-
designed and efficient solution. In this document, we will introduce a comprehensive system design
methodology tailored specifically for an online food ordering system project.

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Our system design methodology encompasses a series of steps aimed at gathering requirements,
analyzing the system, creating a high-level design, developing a detailed design, prototyping,
implementation, testing, and deployment. By following this methodology, we aim to deliver a
seamless and intuitive platform that enables customers to effortlessly browse menus, place orders,
and receive their desired meals at their preferred locations.

The initial phase of our methodology focuses on gathering requirements from stakeholders,
including the client, end-users, and restaurant owners. Understanding their expectations, desired
features, and performance requirements is essential in defining the system's scope and
functionalities. With a clear understanding of these requirements, we move forward to the system
analysis phase, where we identify the key components and subsystems of the online food ordering
system. This phase also involves considering potential integrations with external systems such as
payment gateways and delivery services.

Once the system analysis is complete, we proceed to the system design phase. Here, we develop a
high-level architecture that defines the overall structure of the system, including the front-end user
interface and back-end server-side infrastructure. Scalability, security, and usability considerations
are addressed to ensure a reliable and user-friendly platform. Furthermore, the design phase
involves creating the database schema, APIs, and communication protocols necessary for seamless
data flow and interactions between various system components.

With the high-level design in place, we move on to the detailed design phase. This stage involves
refining the design of individual subsystems and components, specifying their functionalities, and
defining the interaction between them. The database design is also finalized, encompassing the
tables, relationships, and indexing strategies necessary for efficient data storage and retrieval.

To provide stakeholders with a tangible representation of the system's functionality, a prototype is

developed. The prototype serves as a visual demonstration of key features and user interactions,
allowing stakeholders to provide valuable feedback for further enhancements. This feedback is
incorporated into the system design before proceeding to the implementation phase.

During implementation, the actual development of the online food ordering system takes place.
Code is written, business logic is implemented, and third-party integrations are incorporated as

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necessary. Best coding practices are followed to ensure maintainability and flexibility in the
system.

Thorough testing and quality assurance are integral parts of our methodology. The system
undergoes rigorous testing at various levels, including unit testing, integration testing, and system
testing. This ensures the identification and resolution of any bugs or issues, and validates that the
system meets the specified requirements and performs as expected.

Finally, the system is deployed to production servers after successful testing. This involves setting
up hosting infrastructure, configuring security measures, and ensuring high availability. Ongoing
maintenance and support are crucial to address any issues, release updates, and incorporate new
features based on user feedback.

By following our systematic system design methodology, we aim to deliver an exceptional online
food ordering system that not only meets the expectations of stakeholders but also provides an
enjoyable and efficient experience for end-users.

3.2System Design Methodology

The methodology used is waterfall development method.

3.2.1 Explanation of the Methodology

The waterfall method is a rigid linear model that consists of sequential phases
(requirements, design, implementation, verification and maintenance) focusing on
distinct goals. Each phase must be 100% complete before the next phase can start.
There’s usually no process for going back to modify the project or direction.
The sequential phases in Waterfall model are as follows:

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 i. Requirement Gathering and analysis − All possible requirements of the system to be
developed are captured in this phase and documented in a requirement specification
document.
ii. System Design – The requirement specifications from first phase are studied in this phase
and the system design is prepared. This system design helps in specifying hardware and
system requirements and helps in defining the overall system architecture.
iii. Implementation – With inputs from the system design, the system is first developed in
small programs called units, which are integrated in the next phase. Each unit is developed
and tested for its functionality, which is referred to as Unit Testing.
iv. Integration and Testing − All the units developed in the implementation phase are
integrated into a system after testing of each unit. Post integration the entire system is tested
for any faults and failures.
v. Deployment of system − Once the functional and non-functional testing is done; the
product is deployed in the customer environment or released into the market.
vi. Maintenance − There are some issues which come up in the client environment. To fix
those issues, patches are released. Also to enhance the product some better versions are
released. Maintenance is done to deliver these changes in the customer environment All
these phases are cascaded to each other in which progress is seen as flowing steadily
downwards (like a waterfall) through the phases. The next phase is started only after the
defined set of goals are achieved for previous phase and it is signed off, so the name
"Waterfall Model". In this model, phases do not overlap.

3.2.2 Reasons for Choosing this Methodology

The reason for choosing waterfall methodology is that it allows for departmentalization
and control. A schedule can be set with deadlines for each stage of development and a
product can proceed through the development process model phases one by one.
Development moves from concept, through design, implementation, testing,
installation, troubleshooting, and ends up at operation and maintenance. Each phase of
development proceeds in strict order.

26
WATERFALL DEVELOPMENT METHOD

27
System Requirements

System Analysis

System Design

System Implementation

System Testing

System Deployment

System Maintenance

SIMULATION DIAGRAM

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29
 3.3 Fact finding Techniques

3.3.1 Interviews
Interview is a strategy used to gain information from face-to-face conversations with stakeholders
in the system to be developed. It is the most used fact-finding technique. The purpose of the
interview is to find, verify, clarify facts, motivate and make end users included and part of the
system.

In our development of online food ordering system, we aim on interviewing various stakeholders,
including but not limited to, various hotels and restaurants, various individuals or rather customers
who find it hard to go to hotels and restaurants to eat and will prefer a certain change in that, this
will help us come up with a more functional system as we know the end user expectations.

3.3.2 Observation
This includes visiting various hotels and restaurants and observing how they handle customers and
how many people visit them at different times and the time of time someone takes to get what
he/she ordered. One should have clearly stated the points of interest so as to know what points to
be keen on and what areas to ignore.

3.3.3 Questionnaires
Distribution of questionnaires to a wide range of stakeholders will allow the collection of
quantitative and qualitative data. These will be used to gather feedback on current processes,
desired system features, and areas of improvement.
The following questions will be asked;
i. How frequently do you order food online?
ii. What are the main reasons you choose to order food online?
iii. How satisfied are you with the current online food ordering systems available in the
market?
iv. What improvements would you like to see in the online food ordering process?
v. What are your preferred delivery options (e.g., home delivery, pickup)?

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 BUDGET

Item Requirements No of Units Cost in Ksh. Total Amount

No
1 Laptop 1 40,000 40,000

2 Antivirus 1 5,000 5,000

3 Printing Papers 1 Ream 500 500

4 Travelling and - - 2,000

Research
5 Office 1 2,000 2,000

6 Miscellaneous 5,000
Expenses
Total Costs 54,500

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 WORK PLAN

JAN FEB MAR APR MAY JUNE JULY AUG SEP OCT NOV DEC

PROPOSAL
WRITING

PROPOSAL
PRESENTATION

SYSTEM CODING

SYSTEM
TESTING

SYSYTEM
PRESENTATION

32
 CHAPTER 4

SYSTEM DESIGN AND IMPLEMENTATION

4.1 INTRODUCTION

The System Design and Implementation for an Online Food Ordering System is a comprehensive
and dynamic process that aims to create a user-friendly and robust platform to connect
restaurants and customers in a digitally enhanced ecosystem. This system empowers restaurants
to showcase their menus, accept orders, and manage their operations efficiently, while customers
can effortlessly browse through a diverse range of cuisines, place orders, and enjoy hassle-free
doorstep deliveries.

At the core of this system lies a fusion of cutting-edge technologies and elegant design
principles. From the intuitive user interfaces that ensure a delightful user experience to the
sophisticated backend infrastructure handling order processing, inventory management, and
delivery logistics, every aspect of the Online Food Ordering System demands meticulous
planning and skillful execution.

This system design not only benefits restaurants and customers but also opens up new avenues
for businesses to expand their reach and enhance revenue streams. The real-time tracking and
analytics capabilities enable restaurant owners to gain valuable insights into customer
preferences, optimize their offerings, and make data-driven decisions to boost their overall
performance.

Throughout this design and implementation process, the key considerations encompass
scalability, reliability, and adaptability to future technological advancements. As user demands
evolve, the system should be ready to embrace changes and stay at the forefront of the ever-
evolving food industry.

This document serves as a comprehensive guide to understanding the intricacies of designing and
implementing an Online Food Ordering System. It covers the essential components, architecture,
workflows, and technologies required to create a state-of-the-art platform that caters to the needs
of both restaurants and customers alike.

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4.2 QUESTIONNAIRES

i. How frequently do you order food online?

Many people order food online regularly, and the frequency varies from person to person.
Some may order food online multiple times a week, while others might do it occasionally or
during special occasions.

ii. What are the main reasons you choose to order food online?

i. Convenience- Online food ordering allows users to order food from the comfort of their
homes or offices without the need to visit a restaurant physically.
ii. Variety- Online platforms offer a wide range of restaurants and cuisines, providing users
with more choices.
iii. Time-saving- Ordering online can save time compared to going to a restaurant,
especially during busy hours or when there's a long wait at the eatery.
iv. Contactless transactions- In times of pandemics or health concerns, online ordering
offers a contactless payment and delivery process.
v. Special deals and discounts-Online platforms often provide exclusive deals and
discounts, attracting users to order online.

iii. How satisfied are you with the current online food ordering systems available in the
market?

Some users were highly satisfied, while others encounters issues or limitations with certain
platforms.

iv. What improvements would you like to see in the online food ordering process?

i. Faster delivery times- Reducing delivery times can enhance the overall user experience.
ii. Improved order accuracy- Minimizing errors in orders can lead to higher customer
satisfaction.
iii. Enhanced customization options-Allowing more customizations for dishes based on
individual preferences.

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iv. Transparent pricing-Clear breakdowns of costs, including taxes, fees, and delivery
charges, are appreciated.
v. Seamless integrations- Integrating with various payment platforms and services to offer
more flexibility.
vi. Better order tracking-Providing real-time updates and accurate delivery tracking.

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4.3 USE CASE DIAGRAM

36
4.4 WORKFLOW PROCESS

4.4.1 ADMIN WORKFLOW PROCESS

37
4.4.2Customer Workflow Process

38
4.5 Schema Diagram

39
4.6SEQUENCE DIAGRAM

40
4.7Database Design

Database design is the management of information using a database paradigm. What data must
be saved and how the various data items interact are determined by the database design that
follows. Developer would start adjusting the data to the database model using this knowledge.
Data classification and relationship discovery are key components of database design.

4.7.1Table

4.7.1.1 tbl admin Table

id full_name username password

4.7.1.2 tbl_catego ry Table

category_id category_title image_name feature active

4.7.1.3 tbl_food T able

food_id food_title description price img_name feature active

cat_id

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4.7.1.4 tbl_order

order food Cat price qty total date status cust_ cust cust cust
name _contact _emai
_id _title _id _address

4.8.2.1CREATE TABLE `tbl_admin

4.8.2.2 tbl_category Table

42
4.8.2.3 tbl-food

43
4.9 APPENDIX
4.9.1 ADMIN MODULE
HOME PAGE

LOGIN PAGE

44
ADMIN DASHBOARD

ADMIN MENU DETAILS

45
ADD NEW ITEM

UPDATE ITEMS

46
0RDER DETAILS

USER DETAILS

47
4.9.2USER MODULLE

LOGIN PAGE

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 Chapter 5

Summary, Conclusion and Recommendation

5.1 introduction
The online food ordering system project has reached its culmination, and this chapter
serves as the final piece of the puzzle. Throughout the previous chapters, we have
discussed the various aspects of designing, implementing, and evaluating the system,
aiming to provide an efficient and user-friendly platform for customers to order food
from the comfort of their homes or offices. In this concluding chapter, we will
summarize the key findings, draw meaningful conclusions, and propose
recommendations for future enhancements and expansions of the online food ordering
system.
The primary objective of this chapter is to present a comprehensive overview of the
project, highlighting the achievements and outcomes obtained during its development.
By summarizing the significant points covered in the preceding chapters, we will
provide a concise yet informative recapitulation of the entire online food ordering
system project. Moreover, we will delve into the conclusions drawn from the project,
reflecting on its strengths, limitations, and potential areas for improvement.
Additionally, this chapter will offer valuable recommendations for enhancing the
current online food ordering system based on the insights gained from the project.
These recommendations will focus on addressing the identified limitations,
incorporating innovative features, and optimizing the system's performance. By
suggesting areas for future research and development, we aim to provide a roadmap
for further refinement and expansion of the online food ordering system.
In the following sections, we will present a comprehensive summary of the project,
share our conclusions, and offer recommendations that will serve as a guide for
further advancements. Let us embark on this final journey as we wrap up this online
food ordering system project and pave the way for a more efficient and satisfying
food ordering experience.

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5.2summary
The online food ordering system project aims to provide a convenient and efficient
platform for customers to order food from various restaurants and have it delivered to
their doorstep. The system streamlines the traditional food ordering process,
eliminating the need for customers to physically visit restaurants or make phone calls
to place orders.

The online food ordering system consists of several key features. Firstly, it offers an
intuitive and user-friendly website or mobile application where customers can browse
menus, view restaurant details, and select dishes from a wide range of options. The
system provides detailed descriptions, images, and prices for each item, allowing
customers to make informed decisions.

Once customers have selected their desired items, they can customize their orders by
specifying any dietary preferences, special requests, or additional instructions. The
system then calculates the total order amount, including taxes, delivery charges, and
any applicable discounts.

To facilitate secure transactions, the online food ordering system integrates with
various payment gateways, allowing customers to pay using credit/debit cards, digital
wallets, or other accepted methods. The system ensures the confidentiality of
customer payment information and employs encryption protocols to safeguard
sensitive data.

After confirming the order and completing the payment, the system sends the order
details to the respective restaurant for preparation. The restaurant receives real-time
notifications, allowing them to promptly start preparing the order. Throughout the
process, the system provides customers with updates on the status of their orders,
including estimated delivery times.

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To manage the delivery process effectively, the online food ordering system
coordinates with delivery personnel or third-party delivery services. Delivery
personnel receive order information, including the customer's address and contact
details, to ensure accurate and timely delivery. Customers can track the progress of
their deliveries through the system, enhancing transparency and reducing
uncertainties.

The system also includes an administrative panel for restaurant owners or managers to
manage their menus, update prices, and monitor order activity. It provides access to
sales reports, customer feedback, and ratings, allowing restaurants to track their
performance and make informed business decisions.

Overall, the online food ordering system project simplifies the food ordering process,
providing customers with a convenient and hassle-free experience. It benefits both
customers and restaurants by improving efficiency, increasing accessibility, and
enhancing customer satisfaction.

5.3conclusion
Nowadays, the innovation of technology brings a lot of convenience to the people.
Many company use management systems to grow their business as it is efficient for
both sellers and customers. The food and beverage industry also started to follow the
trend to use management system for their business.
Based on the result of this research, it can be concluded: It helps customer in making
order easily; it gives information needed in making order to customer. The Food
website application made for restaurant and mess can help restaurant and mess in
receiving orders and modifying its data and it is also made for admin so that it helps
admin in controlling all the Food system
In conclusion, this system helps to increase the productivity and efficiency of the
restaurant. It reduces the manual work of the staff. By having this ordering system, the

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customers can make their order through the system. Then, the order will pass to the
kitchen. The chef will start to cook when they see the order of the customers.
Everything is done by the system and the staff just need to serve the food to the
customers and wait for the customers to make the payment.

5.4 Recommendation
More and more restaurants start to implement own ordering system. It is because the
system helps to enhance the productivity of staffs. Restaurant ordering system not
only benefits the restaurant, it also benefits the customers. The customers can make
their order in an efficient and fastest way. In future, the system can be improved by
generate a QR code. By having this QR code, the restaurant does not need to provide
the device to let customers make the order. The restaurant only need to link the QR
code with the system. When the customers walk into the restaurant, they can use their
own phone or device to scan the QR code. After scanning the code, they can view the
menu and place the order. Moreover, the system also can be improved by accepting
different types of payments such as credit cards and debit cards. By implementing this
function, the customers do not need pay the bill by cash in the counter. They can pay
the bill through online payment gateway.

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