Online Food Ordering System
1 (i) (ii) (ii) (iii) (iii) (iv) (v)
(vi) (vii) (vii) (viii) (viii)
Title of the Project. Intr Introd oduc ucti tion on and and Obj Objec ecti tive ves s of of the the Proj Projec ect. t. Projec Projectt Category Category (RD!"#OOP (RD!"#OOP"#$et "#$et%or& %or&ing#! ing#!ulti' ulti'edia# edia#rti rticial cial Intellige Intelligence#* nce#*+,er +,ertt "yste's etc.). Tools # Platfor Platfor''- ard% ard%ar are e and "oft%ar "oft%are e Re/ui Re/uire' re'ent ent s,ecicat s,ecications ions.. Proble Proble' ' Denition Denition-- Re/uire' e/uire'ent ent ",ecicat ",ecications ions (Detailed (Detailed function functional al Re/uir Re/uire'ent e'ents s and Technical ",ecications) - Project Planning and "cheduling (0antt chart#P*RT chart). "co,e of of th the so solution. nalysis nalysis (DDs (DDs-- *R Diagra Diagra's# 's# Class Class Diagr Diagra's a's etc. etc. as ,er ,er the ,roj ,roject ect re/ui re/uire' re'ents ents). ). co',le co',lete te struc structur ture e %hich %hich inclu includes des22
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Online Food Ordering System
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1.
TITLE OF THE PROJECT
ONLI NEFOOD ORDERI NG SYSTEM
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Online Food Ordering System
7. I$TROD9CTIO$ $D O:*CTI;* O PRO:*CT In today’s age of fast food and take-out, many restaurants have cho sen to focus on quick preparation and speedy delivery of orders rather than offering a rich dining experience. A fast food restaurant also known as quick service restaurant (!"# within the food service industry is a specific type of restaurant characteri$ed %oth %y its fast food cuisine and %y minimal ta%le service. &ood served in fast food restaurants is offered from a limited menu, cooked in %ulk in advance and kept hot, is finished and packaged for order and is usually availa%le ready for pickup or to %e delivered though seating may also %e provided. 'he customers presently spend an average of ) minutes per day going to the restaurant, selecting their meals and paying. !ome restaurants have the provision of customers making a call to the restaurant in advance to order a meal to %e ready for them for pick or to %e delivered to them. !ome of the customers don’t always get the selection they want %ecause the restaurants run out of certain items or %ecause there is no provision of ordering custom meals. Purpose of the Project Its main aim is to simplify and improve the efficiency of the ordering process for %oth customer and restaurant.It minimi$es manual data entry and ensures data accuracy and security during order placement process.*ustomers will also %e a%le to view product menus and there ingredients and %e a%le to have a visual confirmation that the order was place correctly.'o ena%le customers to order custom meals that isn’t in the menu. 'o ena%le customers to have a visual confirmation that the order was placed correctly. 'o ena%le the customers to know a%out food contents %efore placing order. 'o reduce restaurant’s food wastage. 'o ensure correct placement of orders through visual confirmation. Improve efficiency of restaurant’s staff. +liminate paper work and increase level of accuracy. Increase speed of service, sales volume and customer satisfaction.
Problems in Existing System: Inconvenience of customer needing to have a physical copy of the menu 'ime consuming
Online Food Ordering System
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ack of visual confirmation that the order was placed correctly ecessity for restaurant to have an employee answering the phone and taking orders ifficulty in tracking customers past history /anual work and consumes large volumes of data ack of data security Solutions of these Problems !ecurity of data. ata are well protected for personal use. • +nsures data accuracy during order placement process • /inimi$ed manual data entry • 0reater efficiency since data processing is very fast • 1ser friendly and interactive interface with provision for customer to view menus and have • • •
a visual confirmation that the order was place correctly. /inimi$ed time requirement during the order placement process 0reatly simplifies the ordering process for %oth customer and restaurant.
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Af unc t i onals pe ci ficat i on( al s o,f unc t i onalspec ,specs ,f unct i onal speci ficat i onsdocument( FSD) ,f unct i onalr equi r ement sspeci ficat i on,or Pr ogram speci ficat i on)i nsys t emsengi neer i ngandsof t waredev el opmenti s t hedocument at i ont hatdescr i best her equest edbehavi orofanengi neer i ng syst em.Thedocument at i ont ypi cal l ydescr i beswhati sneededbyt he s y s t e m us e raswe l lasr e q ue s t e dpr o pe r t i e sofi nput sando ut put s( e . g .o f t hes of t war es y s t e m) .Af unc t i o nals pe c i fic at i o ni st hemo r et e c hni c al r esponset oamat chi ngr equi r ement sdocument ,e. g.t hePr oduct Requi r ementDocument" PRD" .Thusi tpi cksupt her esul t soft he r equi r ement sanal ysi sst age.Onmor ecompl exsyst emsmul t i pl el evel sof f unc t i onals pe ci fic at i onswi l lt ypi c al l yne s tt oe ac ho t he r ,e . g.ont hesy s t e m l e v e l ,ont hemodul el e v e landont hel e v e loft e c hni c alde t ai l s . I nsyst emsengi neer i ng af unc t i o nals pe c i fic at i o ni sado c ume ntt hatc l e ar l y andac c ur at e l yde s c r i be st hee s s ent i alt e c hni c alr e qui r e me nt sf ori t e ms , mat e r i al s ,o rs e r v i c e si nc l udi ngt hepr o c edur e sbywhi c hi tc anbe det er mi nedt hatt her equi r ement shavebeenmet .Speci ficat i onshel pavoi d dupl i c at i onandi nc ons i s t e nc i e s ,al l o wf orac c ur at ee s t i mat e sofne c e ss ar y wor kandr es our c e s,ac tasanegot i at i onandr ef er encedocumentf or engi neer i ngchanges,pr ovi dedocument at i onofconfigur at i on,andal l ow f or consi st entcommuni cat i onamongt hoser esponsi bl ef ort heei ghtpr i mary f unc t i o nso fSy s t e msEng i ne e r i ng .The ypr o v i deapr e c i s ei de aoft he pr obl em t obesol ve dsot hatt heycaneffici ent l ydesi gnt hesys t em and e s t i mat et heco s to fde s i g nal t e r nat i v e s .The ypr o v i degui danc et ot e s t e r s f orv e r i fic at i on( qual i fic at i on)ofe ac ht e c hni c alr e qui r e me nt .[1]
Online Food Ordering System
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Af unc t i o nal speci ficat i ondoesnotdefinet hei nnerwor ki ngsoft he pr oposedsyst em;i tdoesnoti ncl udet hespeci ficat i onofhow t hesyst em f unc t i o nwi l lbei mpl e me nt e d.I ns t e ad,i tf o c us e so nwhatv ar i o uso ut s i de agent s( peopl eusi ngt hepr ogr am,comput erper i pher al s,orot her comput er s,f orexampl e)mi ght" observ e"wheni nt er act i ngwi t ht hesyst em. At ypi calf unct i onalspeci fic at i onmi ghts t at easf ol l ows: Whe nt heus erc l i c kst heOK but t o n,t hedi al o gi sc l o s edandt hef o c us i sr e t ur ne dt ot hemai nwi ndo wi nt hes t at ei twasi nbe f o r et hi sdi al o g wasdi spl ayed.
Suchar equi r ementdescr i besani nt er act i onbet weenanext er nalagent ( t heuser )andt hesof t waresyst em.Whent heuserpr ovi desi nputt ot he sys t em bycl i cki ngt heOKbut t on,t hepr ogr am r esponds( orshoul d r espond)bycl osi ngt hedi al ogwi ndow cont ai ni ngt heOK but t on. nf o r mal I tc anbei ,i nwhi chcasei tcanbeconsi der edasa bl uepr i ntor f or mal usermanualf r om adev el operpoi ntofvi ew,or ,i nwhi c hc as ei t hasadefini t emeani ngdefinedi nmat hemat i calorpr ogr ammat i ct er ms. I npr ac t i c e ,mo s ts uc c e s s f uls pe c i fic at i onsar ewr i t t e nt ounde r s t and andfine t unea ppl i c at i o nst hatwe r ea l r e adywe l l de v e l o pe d, al t houghsaf e t y cr i t i calsof t waresys t ems ar eof t e nc ar e f ul l yspe c i fie d pr i o rt oappl i c at i o nde v e l o pme nt .Spe c i fic at i o nsa r emo s ti mpo r t antf o r e x t e r nali nt e r f ac e st hatmus tr e mai ns t abl e .
Functional specification topics Purpose
Ther ear emanypur pos esf orf unc t i onalspe c i ficat i ons.Oneoft he pr i marypur posesont eam pr oj ect si st oachi ev esomef or m oft eam conse nsusonwhatt hepr ogr am i st oachi ev ebef or emaki ngt hemor e t i meconsumi ngeffortofwr i t i ngsour cecode andt e stc as es,f ol l owe dby ape r i odo fdebuggi ng.T ypi c al l y ,s uc hc ons e ns usi sr e ac he daf t e ro neor mor er ev i ewsbyt hes t ake ho l de r s ont hepr oj ectathandaf t erhavi ng ne g ot i at e daco s t e ffe c t i v ewa yt oac hi e v et her e q ui r e me nt st hes o f t war e ne edst of ul fil l .
Online Food Ordering System
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1.T ol e tt hede v e l o pe r s know whatt obui l d. 2.T ol e tt het e s t e r s know whatt es t st or un. 3.T ol e ts t ake ho l de r s know whatt heyar ege t t i ng. Process
I nt heor de r e di ndus t r i als of t war ee ng i ne e r i ngl i f e c y cl e w ( at er f al l mode l ) ,f unc t i onals pe c i fic at i onde s cr i be s what hast obei mpl ement ed. Thene xt ,Syst emsar chi t ect ur edocumentdes cr i beshow t hef unc t i o ns wi l lber eal i z edusi ngac hosensof t war eenvi r onme nt .I nnoni ndus t r i al , pr o t o t y pi c als y s t e msde v e l o pme nt ,f unc t i onals pe c i fic at i onsar et y pi c al l y wr i t t enaf t e roraspar tofr equi r ement sanal ysi s. Whent het eam agr ee st hatf unc t i onalspe ci ficat i onconse nsusi s r e ac he d,t hef unc t i o nals pe ci st y pi c al l yde c l ar e d" c ompl e t e "o r" s i g ne d off" .Af t e rt hi s ,t y pi c al l yt hes of t war ede v e l opme ntandt e s t i ngt e am wr i t e sour cecodeandt estcasesusi ngt hef unct i onalspeci ficat i onast he r e f e r e nc e .Whi l et e s t i ngi spe r f o r me d,t hebe ha v i o ro ft hepr o gr am i s compar edagai nstt heexpect edbehavi orasdefinedi nt hef unct i onal s pe c i fic at i o n. Methods
Onepopul armet hodofwr i t i ngaf unct i onalspeci ficat i ondocument i nv o l v e sdr a wi ngorr e nde r i nge i t he rs i mpl ewi r e f r ame so ra c cur at e , graphi cal l ydesi gnedUIscr eenshot s.Af t ert hi shasbeencompl et ed,and t hescr eenexampl esar eappr ovedbyal lst akehol der s,gr aphi cal el ement scanbenumber edandwr i t t eni nst r uct i onscanbeaddedf or eachnumberont hesc r ee nexampl e.Fore xampl e,al ogi nsc r ee ncan havet heuser namefiel dl abel ed' 1'andpasswor dfiel dl abel ed' 2, 'and t heneachnumbercanbedecl ar edi nwr i t i ng,f orusebysof t war e e ng i ne e r sandl at e rf orbe t at e s t i ngpur pos e st oe ns ur et hatf unc t i onal i t y i sasi nt e nde d.Thebe ne fito ft hi sme t ho di st hatc o unt l e s saddi t i o nal det ai l scanbeat t achedt ot hescr eenexampl es.
Examples of functional specifications
Online Food Ordering System
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AdvancedMi cr ocont r ol l erBusAr c hi t ect ur e
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Ex t e ns i bl eFi r mwa r eI nt e r f a ce
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Mul t i bo o tSpe c i fic a t i o n
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Re al t i mes pe c i fic at i o nf o rJ av a
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Si ngl eUNI X Speci ficat i on
Types of software development specifications •
Bi ts pe c i fic a t i o n( di s a mbi g ua t i o n)
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De s i g ns pe c i fic a t i o n
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Di ag no s t i cd e si g ns pe c i fic at i o n
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Pr o duc tde s i g ns pe c i fic a t i o n
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Sof t wareRequi r ement sSpeci ficat i on
6. SCOPE OF THE SOLUTION