Introduction
CHAPTER TWO
Literature Review
2.1 Technology’s Effect On Restaurants Building A Strategic Competitive
Advantage 7
2.2 The Strategic Management Process For Restaurant S 8
2.3 The Broad Environment For Restaurants 8
2.4 Technology’s Impact In The Restaurant And Hotel Industry 10
2.5 Managerial Implications In The Restaurant Industry 13
2.6 An Overview Of Different Types Of Restaurants 14
2.7 Different Types Of Restaurant Concepts 17
2.8 Definition Of Management Information Systems 18
2.9 Management Information Systems In Restaurants 20
2.10 Management Information Systems And Restaurant Reporting Formation
Systems In Restaurants 22
2.11 Online Food Ordering 23
2.12 Multi-Restaurant Management System Solution 26
2.13 Overview Of The Project/Business Model 26
2.14 Resturant Booking System 29
2.15management Information System And The Computer 30
CHAPTER THREE
Research Methodology and Analysis Of The Existing System
3.1 Research Review 33
3.2 Methodology 34
3.3 The Objectives Of The Existing System 35
3.5 Output Analysis 36
3.6 Input Analysis 37
3.7 Processing 37
3.8 Problems Of The Existing System 37
3.9 Justification Of The New System 38
3.10 Advantages Of The Proposed System 38
CHAPTER FOUR
Design, Testing And Implementation Of The New System
4.1 Design Standards 39
4.2 Output Specification And Design 39
4.3inputspecification 40
4.4 File Design 40
4.5 Procedure Chart 41
4.6 System Flowchart 42
4.7 System Requirements 43
4.8 Implementation Of The New System 44
4.9 Program Flowchart 45
4.10 Main Menu Design Flowchart 46
4.11 Documentation 47
4.12 Program Documentation 47
CHAPTER FIVE
Summary, Conclusion and Recommendation
5.1 Summary 50
5.2 Conclusion 50
5.3 Recommendations 51
References 52
Appendix 57
