A

Synopsis
On

Restaurant Management System

Submitted in partial fulfilment of the requirement for the award of degree Of BCA

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SUBMITTED BY:
Name: Jaspreet singh
Roll no: 1434350

Preface
I have made this report file on the topic Hotel
Management System; I have tried my best to
elucidate all the relevant detail to the topic to be
included in the report. While in the beginning I
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topic.
My efforts and wholehearted co-corporation of
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Acknowledgement
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respected
Mr.. and Mr. for giving
me such a wonderful opportunity to expand my
knowledge for my own branch and giving me
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well-stacked till the end.
Next, I would thank Microsoft for developing
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Last but clearly not the least, I would thank The
Almighty for giving me strength to complete my
report on time.

CONTENT

INTRODUCTION
RESPONSIBILITIES
PROPOSED SYSTEM
SDLC
OF
RESTAURANT
MANAGEMENT
DESIGN OF RESTAURANT
MANAGEMENT SYSTEM
ADVANTAGES OF RESTAURANT
MANAGEMENT SYSTEM
BIBLIOGRAPHY

INTRODUCTION
Management means to manage the men tactfully in other words
there is a person responsible for managing all the staff person
and tangible & intangible assets. Restaurant Management is
the profession of managing a restaurant. As any restaurant
manager who has ever been out of work knows, finding a job is
no easy task. In general management of a restaurant, the
restaurant manager plays a vital role. The restaurant managers
undertake the responsibilities of the whole restaurant business.
They manage with all departments for the smooth running of
business. They handle a huge number of information at the same
time during their work hours. The Owner (or proprietor) is the
person responsible for the business in general .The General
Manager or Operations Manager (may also be called the
Managing Partner if he owns a stake in the business) is the
person who operates the restaurant for the owner .The Assistant
Manager or Administrative Assistant manages the office and
business aspect of the restaurant, is responsible for Human
Resources (including
payroll),
financial
and
taxation
documentation, and all record management.
The Host (or greeter) also awaits in the front. Restaurant
managers, regular task would involve hiring staff, making work
schedules, overseeing all operation including preparation of
food, addressing the complaints from customers, taking care of
supplies, designing menus, maintain cleanliness and hygiene,
and filling up for anyone in any section or branch of the
restaurant. Their task hours may not be fixed; most managers
prefer to put themselves in busy hours, but the scope of their
task is 24 hours a day, 7 days a week.
Some of the essential skills of a potential restaurant manager
are - managing and supervising people (including hiring and
firing), handling complaints tactfully and wisely, giving orders,
fast thinking, requiring minimum supervision, motivation
subordinates, computer knowledge, to be able to handle

pressure calmly, a sense of good business, professional

approach to issues and being able to work with numerous
responsibilities simultaneously. Besides these, a restaurant
manager must also be good at mathematics, writing, listening,
reading, speaking, have strong work ethic, be independent and
presentable.
With all these qualities in hand, a person can look for job as a
restaurant manager in several variety of restaurants like fine
dining restaurants, hotels, resorts, fast-food joints or chains etc.

RESPONSIBILITIES
As a restaurant manager youll need to:

take responsibility for the business performance of the

restaurant;
analyse and plan restaurant sales levels and profitability;
organise marketing activities, such as promotional events
and discount schemes;
prepare reports at the end of the shift/week, including staff
control, food control and sales;
create and execute plans for department sales, profit and
staff development;
set budgets or agree them with senior management;
plan and coordinate menus;
coordinate the operation of the restaurant during
scheduled shifts;
recruit, train, manage and motivate staff;
respond to customer queries and complaints;
meet and greet customers, organise table reservations
and offer advice about menu and wine choices;
maintain high standards of quality control, hygiene, and
health and safety;
check stock levels, order supplies and prepare cash
drawers and petty cash.

PROPOSED SYSTEM
Proposed system means you modified the particular pattern of
doing project that is changing i.e called "proposed system". The
proposed system should have the following features. The
transactions should take place in a secured format between
various clients in the network. It provides flexibility to the user to
transfer the data through the network very easily by compressing
the large amount of file. It should also identify the user and
provide the communication according to the prescribed level of
security with transfer of the file requested and run the required
process at the server if necessary. In this system the data will be
send through the network as a audio file. The user who received
the file will do the operations like de embedding, decryption, and
decompress in their level of hierarchy etc.

SDLC OF RESTAURANT MANAGEMENT

The main focus of the project was to create a single working
point of management restaurant system that acts as both a
terminal for taking orders and a terminal for generating reports
and making changes to employees or items on the menu.
Project planning was done to define the scope of the project,
assess risks, and estimate and schedule project activities and
thereby lay the foundation for the execution, monitoring and
control of the project. Order management includes creating and
deleting orders, adding and removing items from an order and
closing orders. Orders should also be stored in the database to be
used to calculate total sales. Inventory management includes adding
new products, deleting products and updating products and
resources.

System

Sign In
Access Database

Employee
Manage Order

Manage Employee

Server

Database Admin

Manage Inventory

Generate Report

Manager

DESIGN OF RESTAURANT MANAGEMENT

SYSTEM
While it is acknowledged that design is not always rational and while
we do not expect any silver bullet in our experience, software design
becomes better with practice and experience. For this project, the
design of the software included both architectural and subsystem
design. The architecture of software defines the major software
subsystems and the dependencies and interrelationships among
subsystems. Architectural styles define a vocabulary for different
classes of architectures. Examples of well known architectural styles

include pipe-and-filter, shared repository and event driven. In this

course, each software development team was required to design the
software using two architectural. The architectural styles chosen by the
restaurant management team were the three-tiered layered architectural
style and the shared-repository style

Inventory

CheckIn

- CheckOut

Database
Orders

Employees
Items

The shared repository architecture

The shared repository architectural style is the design shows five major
subsystems interacting with a shared data store. While this design is
ideal for data driven applications that share a common database
schema, it constraints the evolution of the data base as well as the data
formats on the individual subsystems

User Interface

Employees

CheckIn

- CheckOut

Items
Inventory

Orders

Employees

Database Management
Items

Orders

ADVANTAGES
OF
RESTAURANT
MANAGEMENT SYSTEM
There is no denying that investing in such elements as
marketing and dcor go a long way in fostering a restaurants
growth. However, having the right technology in place plays an
equally critical role here, with restaurant POS software topping
the list of must-haves. Having full control of your restaurants
operations should not be overlooked. Here are eight benefits
of using a restaurant management system.

Easier tracking of sales: Restaurants handle a high volume

of cash and credit cards each day. Unlike traditional cash
register systems, restaurant POS software tracks these sales
down to the penny. Such software also enables operators to

see which items are selling and, in turn, to identify the need for
changes in the menu.
Hassle-free processing of credit and debit card
transactions: Many restaurant POS software offerings handle
credit and debit card processing, eliminating the need for
separate systems and peripherals. This makes credit and debit
card acceptance an easier, faster, and more secure proposition
for restaurants and customers alike.
Easier preparation of statements, such as profit and
loss and tax: With this feature, necessary figures are right in
the system, saving hours of time and effort.
Enhanced security at the point of sale: With restaurant
POS software in place, servers are accountable for all sales
rung up and cannot alter customer checks without a password.
This helps to maintain a lid on employee theft and prevents
staff members from giving discounts to their friends and family
members.
Better tabs on labor. Restaurant POS software can function
as a time clock, with employees signing in and out in the POS
system. Such a capability facilitates payroll preparation. It also
saves on payroll expenditures.
Better tracking of inventory. With restaurant POS software
in place, restaurant operators can keep close tabs on inventory
and food usage. Identifying usage patterns allows for better
planning of ingredient purchases, eliminating or minimizing
shortages as well as decreasing the incidence of over-ordering.
Tighter off-site control. Some restaurant POS software
programs give restaurant owners and managers the option to
log into the POS system via a web connection. Remote
monitoring of sales, inventory usage, labor patterns, and the
like allows problems that may otherwise have remained
undetected to be quickly identified and addressed, protecting
the bottom line.
More effective use of human resources. Deploying
restaurant POS software frees up staff from performing timeconsuming tasks, such as manually performing cash register

reconciliation and double-checking disparities in sales or other

figures. Time saved can be devoted to customer service, again
bolstering the potential for increased profitability.

BIBLIOGRAPHY
www.Google.com
www.Wikipedia.com
www.Studymafia.org
http://www.restaurantos.com