Many computer majors often communicate with me: graduation design has no ideas, can’t do, paper can’t write, too difficult……
In view of these problems, decided to share some software, hardware project design ideas and implementation methods, I hope to help you, also wish you students, smooth graduation!
Project column:Blog.csdn.net/m0_38106923…
1. Background and research significance of the topic
With the rapid development of China’s economy, modern computer information management system has been widely used in many catering enterprises and entertainment services, to meet the urgent needs of a wide range of operators. Knowledge, information, network become the characteristics of our times, the traditional catering service will also face the challenge of The Times. In recent years, the competition between the domestic city catering industry has become more and more fierce, the cost of daily food and beverage consumption is increasing every year, the scale and quality of the domestic catering industry has risen to a new level, so as to require the catering industry to provide higher quality service to attract customers.
Now on the market based on the network ordering system to provide consumers with a comfortable dining environment at the same time, need to improve and strengthen the management level of the catering industry. The core of catering enterprises is profound cultural connotation and distinct theme characteristics, theme restaurants should choose appropriate marketing strategies to solve the pressure of survival and develop core competitive advantages. Whether a catering enterprise can rely on its core competitiveness to stand in the trend of development, the most crucial is whether it has a perfect, good marketing strategy, and a good marketing strategy, the first step should be to deal with the management level of the restaurant. And how to have a good management level of catering enterprises, is not a simple, not easy thing, it is not only rely on the existing rules and regulations of the enterprise and related strategies can be done, it also needs a computer based management of the ordering system to assist. Distributed management of all goods, staff, tables and guests according to different modules, and they can be closely linked. Enterprises with such a ordering system can really improve the core competitiveness.
2. Research content and design idea
In this case, we plan to develop a set of convenient and fast western restaurant mobile phone scanning code ordering system with exclusive brand, which can not only greatly improve the management level and service quality of the restaurant, but also create a good restaurant brand. This system (Niubawang ordering system) takes the restaurant mobile phone scanning code ordering as the center, covering the department personnel, dishes information, guest consumption, dining table maintenance, consumption records and query and display functions. In addition to the advantages of high efficiency, safety and data integrity, the system administrator can also control the consumption status of the dining table and food list in real time, so as to provide fast service for customers in real time. It can well meet the various needs of operators.
This system uses the method of software engineering to design, in order to more structured, three-dimensional implementation and management of the system. Its design idea is: take the whole system planning as the primary stage of the system making, adopt modularized, structured design mode to design the life cycle of the system, in order to make a scientific overall planning. In addition, the system adopts the real-time management concept of timer, from the perspective of managers and consumers, combined with the overall system design, to complete the important realization of the function stage.
3. System function analysis
After scanning the TWO-DIMENSIONAL code to enter the system, guests can open the table, order and place orders. The manager of Niubawang Front Desk can monitor and operate the orders submitted by each guest in real time, and can also add, delete, check and change the information of dining tables, dishes and guests in real time.
3.1 Functional requirements of the manager of niubawang Headquarters
(1) The login function of Niubawang Headquarters: The system compares the administrator name and password entered by the administrator on the login page with the information in the database. If the verification succeeds, the main page of Niubawang Headquarters will be displayed. If the login fails, the account or password is wrong.
(2) Management function of Niubawang Front Desk: The administrator of Niubawang Front Desk can query, add, modify and delete the database information of bill information, dining table information, dishes information and guest information in real time;
(3) The administrator of Niubawang switchboard can view the report information and turnover rate of the time period.
3.2 Guests’ requirements for functions
Guests can inquire the table information, dishes information, consumption information table and so on.
3.3 Overall functions of the system
(1) Guests ordering: guests can inquire about dishes, opening, ordering and consumption on the main page;
(2) Login management: the administrator can modify and add the password according to the situation;
(3) Dining table management: the administrator can query, delete, modify and add the dining table information;
(4) Dishes management: administrators can query, delete, modify and add dishes information;
(5) Guest management: the administrator can query, delete, modify and add the guest information;
(6) Ordering and checkout management: the administrator can query, delete, modify and add the order information in real time.
4. Overall system design
4.1 system process structure design
4.1.1 Consumption function of dining table
The foreground flow chart of the system is designed as follows:
(1) Open the platform
When guests arrive at the restaurant, if there is a vacant seat, they can take a seat, scan the QR code to enter the ordering interface, and choose dishes by themselves through the information of dishes provided in the system.
(2) Place orders
After ordering, the customer can manually click the order button, and the order will be generated. Niubawang general desk can query the corresponding order and print the file port, and then send the instruction to the kitchen and the front desk, and the kitchen and the front desk will feed back the corresponding information to the system interface. Information display system has been set up on the right side of the bar, the bar, guests can clearly see what they order dishes, avoid the embarrassed ask the waiter for some how much food, at the same time can also clearly shows that the total cost of current consumption and really made it public spending, do it in his own ability within the scope of the purpose of rational consumption.
(3) Check out
After finishing the consumption, customers will settle the dishes, service fees and other items, and then move to niubawang Front desk to use cash, bank card, wechat, Alipay and other ways to pay.
4.1.2 Niubawang Front Desk management functions
The management structure of Niubawang headquarters is as follows:
(1) Information of dining tables
The main function of the dining table information module is to add, query, modify and delete dining table.
(2) Dish information
The main function of the information module is to add, query, modify and delete dishes.
(3) Order information
The main function of order information module is to add, query, modify and delete orders.
(4) Guest information
The main function of the guest information module is to add, query, modify and delete members.
4.2 System module design
The system is divided into guest management module, dining table management module, food management module, order management module, report management module five modules, its functions are as follows:
(1) Guest management module
Guest management module mainly includes information management of dining guests. In this module, the manager of the front desk can query the basic information of the dining guests.
(2) Dining table management module
The management module of dining table mainly includes the real-time query and maintenance of dining table by the manager of Niubawang headquarters. In this module, the manager of niubawang general desk can see the use of the dining table in real time and manage the dining table in real time.
(3) Dishes management module
The dish management module includes the inquiry and maintenance of the dish information. The operator of the front desk can operate all the information of the restaurant’s dishes.
(4) Order management module
After scanning the code to enter the main page, customers can find all the information of dishes on the main page and order food at the corresponding location. After ordering food, customers can click the order button directly. The whole operation can be completed without the company of the waiter.
(5) Report management module
The function of the report management module is that the operator of the front desk of Niubawang can inquire the turnover of the restaurant and the sales of dishes in the period.
4.3 Data flow analysis
In the whole system, users can be planned as guests and the manager of the front desk. Data sources will be generated for system operation, and the effective processing of data sources requires the support of the database. The console administrator can add, delete, check, and modify data sources in the console system. Therefore, the corresponding functional modules and data flow charts can be designed. The data flow of the entire western restaurant ordering system is shown in the figure below:
4.4 System architecture diagram
The data flow of the ordering system in western restaurants is shown in the figure below:
5. System database design
The main function of western restaurant ordering system is to realize the real-time management of guests ordering and front desk. We must satisfy this feature in the design of database. After the detailed analysis of the module, the following requirements and principles of the database are designed:
(1) According to the division of roles, it can be divided into two roles: front desk administrator and guest;
(2) Guests can browse the information of all dishes under sale status;
(3) When ordering food, the customer will keep the detailed data of the ordered food, so that the customer does not need to order again when logging in, and the recorded data will be deleted after placing the order;
(4) The manager of the front desk can manage customers’ orders, dishes, tables and other information in real time;
(5) One order data may correspond to multiple dishes.
Five western restaurant entities are summarized and planned: front desk manager entity, guest entity, order entity, dining table entity and dishes entity. According to the research and analysis of the entity connection relationship, the E-R diagram of the relationship between these entities is obtained:
The effect of database E-R graph is as follows:
6. System implementation
6.1 Client module
6.1.1 Client module
The following figure shows the TWO-DIMENSIONAL code of Niubawang ordering. After scanning the code, customers can enter the main page of Niubawang ordering, and the effect is as follows:
Part of the QR code for ordering is as follows:
6.1.2,The realization of ordering module
After the guests scan the code to enter the main page, the system will display four kinds of food for the guests to choose steak, snack, soup and drink. The guests can order according to their own needs, and the menu effect is as follows:
When ordering, guests can check the ordered dishes on the ordered prompt bar in the upper right corner of the main interface and modify the number of ordered dishes. After modification, click the confirm order button to place the order, and the order is generated. The information effect of ordered dishes is as follows:
After ordering, an information display bar is set up on the right side of the system. In this bar, guests can clearly see what dishes they have ordered, avoiding the embarrassment of asking the waiter how many dishes they have ordered, and at the same time, the total cost of current consumption can be clearly displayed. The information of ordered dishes is as follows:
The codes for the information of dishes are as follows:
6.2 Server Module
6.2.1 Implementation of login module
The administrator of Niubawang Headquarters can log in. The login effect of niubawang Headquarters administrator is as follows:
The effect of some codes for permission login is as follows:
6.2.2 Realization of dining table management module
Through this module, the manager of niubawang front desk can see all the information of dining tables, and can add, delete and modify operations. After the guest chooses the dining table to sit down, the system will automatically set the corresponding dining table to open state, and the dining table cannot be checked during this consumption period, the effect is as follows:
The effect of the dining table management code is as follows:
6.2.3 Realization of dishes management module
The manager can query, add, delete and modify all the goods in the restaurant in real time. During the customer’s consumption date, if a certain item is out of stock on that day, the manager of Niubawang front desk can temporarily set the item to stop sale manually. If the item is not for sale, the item cannot be displayed on the main page. The effect is as follows:
The effect of the code for dishes management is as follows:
6.2.4 Implementation of order settlement module
The manager of Niubawang Front Desk can view all orders submitted by customers in real time. The unconfirmed orders submitted by customers will be displayed below the status prompt bar of unconfirmed orders, and all unpaid orders will be displayed below the status prompt bar of unpaid orders. The effect is as follows:
The effect of order management code is as follows:
6.2.5 Realization of guest management module
After the guest fills in the phone number on the homepage and submits it, the system will store the information in niubawang Headquarters. The administrator of Niubawang Headquarters can query and delete the information of the guest. The effect is as follows:
Guest information management part of the code effect is as follows:
6.2.6 Report management module implementation
In this page, the manager of niubawang front desk can manually input time and food classification information to query the corresponding best sales of dishes, best chef, dishes turnover, total sales, and turn over rate. The effect is as follows:
The report code effect is as follows:
This paper introduces the design and implementation of a niubawang ordering system with complete functions, convenient operation and easy maintenance. This paper mainly explains the system’s functional architecture, module design, use flow, etc. This system realizes the functions of self-service ordering, dishes management, order management and so on, which can meet the requirements of cost saving and convenient management of operators.