HOTEL FOOD MANAGEMENT SYSTEM final 1.doc

HOTEL FOOD MANAGEMENT SYSTEM

CASE STUDY : IMPALA ECO LODGE HOTELUNIT NAME : PROJECT DOCUMENTATIONSCHOOL OF COMPUTING AND INFORMATICSDEPARTMENT OF INFORMAION TECHNOLOGYA PROJECT DOCUMENTATION SUBMITTED TO MASENO UNIVERSITY

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF BARCHELOR OF SCIENCE IN INFORMATION TECHNOLOGY

NOVEMBER, 2014

TABLE OF CONTENTS

ivAcknowledgement

vAbstract

11.0 Background

11.1 Problem Statement

21.3 Objectives

21.3.0 Main Objective

21.3.1 Specific Objectives

31.5 Scope and limitations

31.5.0 Time Scope

31.5.1 Geographical Scope

31.5.2 System Scope

42.0.0 Introduction

52.0.2 Automated Hotel Food management system Menu

62.1.0 Hotel Management System of Impala Eco-Lodge

3.0 METHODOLOGY73.0.0 Project Management.73.1 Overview of the Existing System.9

3.1.0 User Overview..93.2 System Overview.93.2.0 Users Overview of the system..103.3 Conclusion.1011CHAPTER 4

114.0 SYSTEM CODING

114.0.0 Codes

4.1 TESTING......174.1.0 Test Data17

4.1.1 Sample Output19

204.1.2 DELIVERY ORDER

214.1.3 PICK UP ORDER

22CHAPTER FIVE

5.0 CONCLUSION22

5.1 RECOMMENDATION.22235.2 Appendix

235.2.0 BUDGET PROPOSAL

245.3 GANNT CHART

255.4 Reference

265.5 ACRONYMS

DeclarationWe do hereby declare that this Project document is original and has not been published and/or submitted for any other degree award to any other University before.CI/04012/2013 ROBERT OCHIENG OGUNA

SIGN..DATE.CI/04004/2013 MBOGO JAMES N

SIGN..DATE...

CI/04003/2013 WYCLIFFE N.ODHIAMBO

SIGN..DATE.

CI/04008/2013 HEZBON ONDITI OTIENO

SIGN...DATE...

CI/04011/2013 CAROLINE KUTOH J.

SIGN...DATE...

CI/04002/2013 JOSEPH OWINO ODHIAMBO

SIGN...DATE...

SupervisorLEONARD KWAMA

Sign :...Acknowledgement

We thank God Almighty who enabled us overcome the hardships we met during the project and for all His blessings during the time of study. We acknowledge the participation of all friends and lecturers; thank you for the time you sacrificed to make this project a success and may God bless you for your tireless efforts.

We would like to thank our supervisor, Mr. Leonard Kwama for the time; guidance and patience accorded to us that enabled us complete this project.

AbstractIn this project, we are going to evaluate the existing hotel system at Impala Eco-Lodge and analyze the weaknesses in this system. Requirements for the developed system, defined guided the design, implementation and testing of the hotel food management system. Overall, we have achieve the objective of putting together a hotel management system for Impala Eco-Lodge. The previous system of Impala Eco-Lodge used to be unfair, as it faces strategic challenges in food ordering and delivery to the occupant. The problem this project addresses is time consumption, inaccurate orders, and efficient & reliable services offered. Therefore this system is meant to display the different type of food required by the room occupants. Due to the increasing number of client the system was faced with a number of problems which were affecting its operations and services making it fail to support the growing rate of the hotel. All the operations carried out were manually done whereby calculations and card updating tended to slow down the services, encouraged errors that occurred and time expenditure by the waiters and clients as well. The overall goals of this project was to initiate and develop an advanced use of computerized system at eatery point which was to greatly improve the working environment and save on time and increased profit. To analyze the current food ordering and delivery system with an aim of defining user requirement for the proposed system, to design specifications for the proposed automated system, and to introduce functional system, implement and test time management system that was to address the shortcomings of the previous system. The project methodology that was used in the development of the system was system development life cycle (SDLC). Our presentation has the main form as food management form, pick up form and the delivery form.

CHAPTER ONE : INTRODUCTION1.0 Background

Hotel Food Management system was a process aimed at putting in writing on a computer system all the particulars present in a hotel to enhance management and record keeping rather than just concentrating on the performance results, cash and it also looked at how to create good work conditions, find competent management teams and develop staff successfully, all of which enabled us to guarantee a high level of motivation and work satisfaction amongst staff .

A generation ago, the systems tended to emphasize employee traits, deficiencies and abilities, but modern online philosophy focused on present performance and future goals.The Hotel Food Management at Impala Eco-Lodge was based on assessment forms filled by clients, both nonresidential and residential

The earlier existed system process was unfair since sometimes the hotel staffs were biased about some food service deliveries and sales conducted. Some clients had a negative attitude towards certain foods and hotel staffs. Above all, humans have different weakness like tribalism, nepotism; discrimination among others so entirely basing on human judgment does not give accurate results.

1.1 Problem Statement

Due to the increasing number of client the system was faced with a number of problems which were affecting its operations and services making it fail to support the growing rate of the hotel. All the operations carried out were manually done whereby calculations and card updating tended to slow down the services, encouraged errors that occurred and time expenditure by the waiters and clients as well. Sometime during transaction there was erroneous credit balances and charges as a result of calculations, error by the workers, time wasting during long queue at the serving window and slow operations by the workers, security concerns where the cashier worker could adjust the price without notice to clients or administrative since receipts books were readily available, lack of accountability, there was no actual way of telling who sold or who did what in the future in case of any eventuality.

1.2 The Developed Solution

The intended solution to solve these problems was by coming up with a computerized hotel food management system. With this system the clients may use cash or credit card, debit card, or m-pesa. In this case the operations were automated to facilitate the services and overall profitability. Also the system was to provide receipts, statements and reports for various transactions in case of any inconveniences on request.

1.3 Objectives

1.3.0 Main Objective

The overall goals of this project was to initiate and develop an advanced use of computerized system at eatery point which was to greatly improve the working environment and save on time and increased profit. 1.3.1 Specific Objectives

i. To analyze the current food ordering and delivery system with an aim of defining user requirement for the proposed system.

ii. To design specifications for the proposed automated system.

iii. To implement and test time management system that was to address the shortcomings of the previous system.

1.4 Justification

The system was to ensure convenient way of ordering the desired food by the clients.

The system was able to record Information regarding the customer and the details of food stuff ordered.

Ensured a prompt delivery of food stuff ordered.

The system was to be User friendly with easy operation and navigation process.The system provided Information / Error messages that guided the user for ease of operation.1.5 Scope and limitations

The system was to focus on the development and implementation of an automated Hotel Food Management System. We were to mainly gather information from the Hotel staff, clients, policy makers and human resource managers at the Impala Eco-Lodge. The system was to cover some of the already automated functions in existing system.

1.5.0 Time Scope

The implementation of the automated Hotel Food Management System (HFMS) was to take a period 8 weeks.

1.5.1 Geographical Scope

Impala Eco-Lodge is located on the shows of Lake Victoria inside Impala Sanctuary within Kisumu city.

1.5.2 System Scope

Automated Hotel Food Management System (HFMS), was to capture the customer details as residential or nonresidential, allow the customer (client) to key in and select the type of food, print order list and cost, and mode of delivery.

CHAPTER TWO : LITERATURE REVIEW2.0 Introduction

Competition in the food service segment was also becoming increasingly fierce as hotels and restaurants looked to attract dinners from other type of hotels / restaurants in order to increase their own traffic. Competitors who had not kept up through menu innovations or by offering new services had felt the strongest pressure competitively.

Hotel / restaurants that demonstrated innovation and creativity was to improve convenience and service were to be those that achieved differentiation from competitors. Moreover, those hotels / restaurants that were able to provide a new concept that could appeal to a wider variety of customers also realized increased returns.

2.1 Related Studies

We the group students from Maseno University were designing a screen based menu system which we called Automated Hotel Food management system.

This system was pretty similar to the online shopping systems used in most commercial web sites. It had a shopping cart functions. The customer could browse through a graphical menu with several options such as; topping , sauce and the nutritional information for each dish. The customer could add the items they liked to the shopping cart and, like shopping sites were able to check the cart at any time and checked out after deciding. Moreover it had a call waiter button for shortening the waiting time for the waiter.

2.2 The role of HFMS in ensuring food safety

2.2.1 The HFMS system

The grounds for the development of the HFMS system stem from the pathway to the HFMS system started in 1959 when Pillsbury was asked to produce a food that could be used under zero gravity conditions in space capsules food products for space use should not be contaminated with any bacterial or viral pathogens, toxins, chemicals or any physical hazards that could cause an illness or injury. At that time, most food safety and quality systems were based on end product testing, but it was realized that this could only assure product safety through testing 100% of the products which, for obvious reasons, was not workable, since it would result in all products being used up. Instead a preventive system was required which would give a high level of food safety assurance. However, the implementation of HFMS approach is not easy to apply completely in the entire chain, particularly during primary production. As a result, importing countries are still rejecting products due to infection hazards. What follows are summaries of the definitions and content of HFMS, HFMS principles and procedures, and the legal impact of HFMS.

2.2.1.1 HFMS definitions and contents HFMS is defined by many authors. Some definitions refer directly to food safety, reflecting the predominant use to date of the HFMS approach in the food sector. Other definitions are more generic: a step-by-step approach to the identification and assessment of hazards and risks associated with the manufacture, distribution, and use of products. For instance, HFMS is defined as a systematic approach to the identification, assessment and control of hazards (McDonough, 2002). It is widely accepted as being the most effective means of ensuring food safety because HFMS is a management tool used to protect the food supply against microbiological, chemical and physical hazards. In other words, HFMS is a system for identifying, evaluating and controlling the hazards in food manufacturing, which are crucial for product safety. It is also an analytical tool that enables management to introduce and maintain a cost effective, ongoing food safety program. Peirson (1995) stresses that HFMS has been strongly suggested as an effective approach to prevent food safety hazards by many national and international scientific groups, corporations, government agencies and academic organizations. In other words, HFMS is a proven system, which if properly applied will give confidence that food safety is being managed effectively. And HFMS is also a preventive system in quality control. The system when properly applied can be used to control any area or point in the food system that can contribute to the hazardous situation, whether it be contaminants, pathogenic micro-organisms, physical objects, chemicals, raw materials, a process, directions for use by the consumer, or storage conditions. Similarly, as Lackova (2001) has it, the HFMS is a tool which can integrate all elements of production, storage, distribution, and the preparation of food. And the control points can be used as inescapable measures to provide hygienic standards and health safety. The basic objectives of the HFMS concept are to assure the production of safe food products by prevention instead of by quality inspection (Leaper, 1997; NACMCF, 1998). Furthermore, the HFMS is basically designed for application in all parts of agri-food production, ranging from growing, harvesting, processing, manufacturing, distribution, and merchandising to preparing food for consumption (NACMCF, 1998).The concept hazard in the HFMS terminology is expressed in terms of a danger to food safety from a biological, chemical or physical point of view. The term hazard refers to any part of a production chain or a product that has the potential to cause a safety problem. Analysis is the identification and assessment of the seriousness and likelihood of occurrence of a hazard. A critical control point is a point, step, or procedure at which control can be exercised to prevent, eliminate, or minimize a hazard. In the HFMS system specific dangers are identified all along the lifetime of a food product and the measures to manage (or control) these dangers.

Biological hazards can be further divided into three types: bacterial, viral, and parasitic (protozoa and worms). Brown (1995) mentions methods for Microbiological quality assurance. Especially HFMS system. Many HFMS programs are designed specifically around the microbiological hazards. Archer and Kvenberg et al. (2000) estimates that the incidence of food borne illness ranges from 12.6 to 81 million cases per year with hazard costs of 1.9 to 8.4 billion dollars. HFMS programs address this food safety problem by assisting in the production of safe wholesome foods. Chemical hazards: Webster defines a hazard chemical as any substance used in or obtained by a chemical hazard process or processes. All food products are made up of chemicals, and all chemicals can be toxic at some dosage level. However, certain hazardous chemicals are not allowed in food and others have had allowable limits established. A summary of most of the chemical hazards in food has been drawn up (Bryan, 1984). The two types of chemical hazards in food are naturally occurring ones and added chemicals. Both may potentially cause chemical intoxications if excessive levels are present in hazardous food. For additional information, see Foodborne Diseases (Cliver, 1990). Many HFMS programs have been criticized for their relative neglect of chemical and physical hazards.

Physical hazards, often described as extraneous matter or foreign objects, include any physical matter not normally found in food, which may cause illness (including psychological trauma) or injury to an individual (Corlett, 1991). The most often reported complaint concerning physical hazards is that foreign objects provide tangible evidence of hazard product deficiency. Regulatory action may be initiated when agencies find adulterated foods or foods that are manufactured, packed or held under conditions whereby they may have become contaminated and may be injurious to health.2.5 Food safety constraints and problems in developing countries

The international workshop on food safety management in developing countries, as reported by Orris, and Whitehead (2000), Hanak et al. (2002) and Van Veen (2005) emphasizes that prominent food scares and change in the international trading environment have brought food safety to the forefront of international agri-food policy concerns. Recent trends include an increased emphasis on food safety regulations in international trade, a tightening of standards, a reorientation of private sector quality control techniques toward preventive management, and a corresponding shift by regulatory agencies toward process-based standards including mandatory HFMS in the food supply chain. In fact, in order to meet FS requirements in international trade, the application and development of HFMS in developing countries still encounter constraints in terms of deficiencies in basic hygiene measures such as environmental controls, management of employee hygiene, investment in technology, equipment design, and management of cross contamination. These constraints are managerial as well as technological.

2.5.1 Technological constraints in HFMS implementation

Oriss (1999) and the discussion of world experts on food safety (2002) indicate that many developing countries have difficulty overcoming the technical deficiencies and providing new technological investment. They frequently require technical assistance in order to fully understand and implement the sanitary measures. Besides, there are differences among food companies in terms of the level of technical expertise, along with the pressures and incentives for management to adopt the HFMS concept. The introduction of HFMS systems in developing countries has depended very much upon the level of technology. The larger companies usually have modern equipment and excellent technical support, but the smaller operations may have no technically trained staff and they may be using traditional equipment and methods to produce a large range of products (Jirathana, 1998). Besides this, Panisello et al. (2000) discuss that improving the microbiological quality of foods alone is insufficient, since food processing technologies cannot always guarantee the absence of pathogens. Foods can also easily become recontamination. Therefore, efforts must be made to adhere strictly to hygiene measures by following GHP, GMP and by stringently implementing HFMS along the whole food chain. Similar attitudes have been observed in the study of Legnani, et al. (2004).

These issues aside, food processing technologies are also applied to increase digestibility, enhance the edibility of food, intensify sensory quality, increase shelf life, improve nutritional quality, and/or render food safe. Food processing technologies implemented at either the household level (e.g., farms, collectors and wholesale buyers), or at the industrial level are designed to optimize all of these properties in the final product. All of the above objectives can rarely be Chapter 2 achieved using a single operation (Motarjemi, 2002). For instance, the application of the basic rules of food hygiene will help prevent contamination, growth and survival of pathogens in foods and will reduce the incidence of diarrhea diseases.

2.5.2 Managerial problems of HFMS implementation

Managerial problems in developing countries in HFMS implementation also encompass the internal and external ones of food companies. A key point of external managerial problems is issues of HFMS inspection and audit. In contrast, activities regarding employee hygiene and training are main internal management problems. Eves and Dervisi (2005) mention the role of management in implementing and maintaining HFMS. In almost every food company, HFMS management has been implemented. Managers and most of the head chefs have been trained specially in HFMS because of a perception that HFMS would be too complicated for their employees. Thus, a major part of the monitoring has been performed by those who are qualified or trained (quality control staffs, managers) and the less hazardous jobs are performed by other employees. Managers at all levels have understood their role to be an important one because they recognized on the one hand that their attitudes towards the system affected the way their employees behaved. Which employees are trained and at which level and how their roles for FS are managed are, on the other hand, managerial problems. The more interest and excitement they show in their job and the more committed the managers are, the better the result obtained. A number of other authors (Panisello & Quantick, 2001; Mortlock et al., 1999; Easter et al., 1994) have also identified the same managerial problems in HFMS implementation and maintenance regarding management attitudes and commitment to employees. In addition, a variety of problems in the application of HFMS have been reported by Panisello and Quantick (2001), Mortlock et al. (1999), Panisello et al. (1999), and Ward (2001). The most important problems reported were the level of knowledge shared by employees, various time constraints and additional documentation. Managers seemed to find it difficult to make their employees understand the importance of hazard analysis and why particular operations had to be monitored and controlled. To overcome this they ensured that adequate supervision was in place and that people who had problems with the system were identified and retrained. Time-related issues in correctly applying all monitoring procedures and controls were noticed, especially during busy times.

Panisello and Quantick (2001) report similar issues. During busy times there was a tendency to forget personal hygiene and the completion of required documentation. An insufficient identification of hazards was also reported by management as a problem when the HFMS system was beginning to be introduced in food companies. Panisello et al. (1999) previously reports that inadequate hazard identification is a major drawback to the effective Literature Review implementation of HFMS. The problem seems to have arisen because of the lack of understanding of what hazards are and how they should be identified and incorporated into the system. This indicates the sort of background that a manager should have when implementing an HFMS system. Moreover, the uncertain authority of employees who are responsible for taking corrective action is one of the problems that should be considered in developing countries. In principle, the top management must themselves commit to fully supporting the authority of those to whom they give responsibility for corrective action. However, sometimes top management can be governed more by economic factors than by the safety aspects of the companys products. It is difficult to convince top management to fully accept the HFMS principles throughout the whole chain. In addition, there is a shortage of effective and experienced auditors. Auditing involves more than access to records of CCPs, assessment of HFMS manuals, sampling at CCPs and verification of records (Dillon & Griffith, 1996). Auditors should also inspect production lines and other facilities to ensure that any new hazard has been identified and taken into account; also their focus should be extended to food safety auditing (Peters, 1999; Taverniers et al., 2004; Leaper and Richardson 1999; and Orris, 1999).2.1 Case studies

2.1.0 Hotel Management System of Impala Eco-Lodge

For effective and efficient customer care, the Lodge conducted research by giving the forms to customer to fill. This was done using questionnaires (filled by customer) and signing books (which were used by the Lodge staff).Questionnaires were given to customers to assess the hotel staff behaviors, qualities of service and any improvement that the lodge was to do.

Some of the questions included;

i. Does the staff bring out the practical nature of the lodge to the customer?

ii. Were the rooms okay with them?

iii. Was the staffs approach friendly?

These questionnaires were then analyzed by the quality assurance officer who later awarded points to each staff.

This was to ensure that staffs followed the rules and regulations to ensure efficiency of the system used. The staffs signed in those books before and after the work. The signed books were then taken to the system administrators office every week where they were collected for further use.

Based on the above research, it was clear that the hotel based on two parameters for appraisal. To our conclusion, the system was unjust because you could not base on peoples judgment only to appraise other people as well as the system (in this case customers filling in questionnaires) as people have many weakness for example tribalism, bias to mention but a few. Therefore there was a need for the development of an Effective Online Food Management System at Impala Eco-Lodge and to train the staffs on how to use the system.

CHAPTER THREE : METHODOLOGY3.0.0 Project Management

In this phase the proponents discussed the project management, which was the discipline of bringing about the successful completion of specific project goals and objectives. The Gantt chart showed the activities and how each day and time the proponents used to accomplish each activity.

The project methodology that was used in the development of the system was system development life cycle (SDLC). SDLC is the process of the understanding how an information system (IS) can support business needs, designing the system, building it and delivering it to the users

This methodology is composed of four phase :

Planning

Analysis

Design

Implementation

The SDLC traces the history (lifecycle) of a developing information system. Structured design methodology was waterfall development. With waterfall development analyst and users proceeded in sequence from one phase to the next and could be mapped out and evaluated.

Planning

Planning phase was the first phase in developing a new system which was the first step to identify a need for the Customer ordering and also to plan how to develop the functional requirement of a system. This was to include determining whether a business problem or opportunity exist, conducting feasibility studies to determine the development of a project plan.Analysis

In this phase, we analyzed and considered the previous systems and investigated any problems associated with it. Other sources of information about system and the new requirements were also investigated at this time. The output from this stage was to probably be no more than a set of notes.

Design

After the requirements had been determined, the necessary specifications for the hardware, software, people, and data resources, and the information products that were to satisfy the functional requirements of the proposed system could be determined. The design was to serve as a blueprint for the system and helps detect problems before these errors or problems were built into the final system. We were to create the system design by reviewing the work with the scope to ensure the design met the objectives and requirements of the Food Management System.

Implementation

The implementation phase was described as those activities that began when the system design had been completed. This phase was to produce software code according to plan, analysis and system design that had been done. Coding and debugging was the act of creating the final system. The required documentation was to be referred to throughout the rest of the system development process to ensure the developed project was aligned with the needs, requirements and scope. The system was also tested to evaluate its actual functionality in relation to expected or intended functionality.

System

Last phase in system development was completed and the system was put in daily use. It was the longest life-cycle phase. System involved correcting errors which were not discovered in earlier stages of life cycle; improving the implementation of system units and enhancing the Food Management System services as new requirement were discovered

3.1 Overview of the Existing System

The previous system of the Impala Eco Lodge Hotel food management was actually manual. They had no existing computerized order and sales system. Due to the manual system that they had, their services were slow. In the previous system problems like missing order, lost data and wrong delivery details occurred.

3.1.0 User Overview

The user had difficulties in computing the customer order due to the manual process. Receiving the order from the customer took a lot of time in writing the order of the customer. Recording of data in manual process could lose data and also had the possibility to make mistakes in writing the customers order.

3.2 System OverviewThe computerized order and sales system could lessen the time consumed in writing the order of the customer. In computerized order, the customer could select from the displayed menu in the LCD touch screen provided in each table of the hotel / restaurant.

3.2.0 Users Overview of the system

The customer was to select the food they wanted to order from the LCD touch screen provided in each table in the hotel / restaurant wherein the proposed system was installed. After choosing the foods, they were to submit it by pressing the Order button in the screen which would be transferred to the counter side device.

3.3 DATA COLLECTION METHODS

3.3.1 Primary Methods

These were our first hand collection methods :

- Questionnaire

- Interviews3.3.2 Secondary Methods

Here is where we relied on the information which were already collected by other researchers. They included:

- Published books

- Journal

- Internet

- Research done by others3.4 DATA COLLECTION TOOLS

The approaches and fact finding techniques that were used for the new system are research, interviews and questionnaires.

3.4.1 Research

A useful fact finding is to research the application and problem, Computer trade journals, reference books and the Internet were good sources of information. They provided information on how others have solved similar problems, plus learning whether or not software packages exist to solve the problem. The advantages and disadvantages of using research as a fact finding technique are listed below

Advantages

-Save time if solutions already exist

-Researcher can see how others have solved similar problems or met similar requirements

-Keeps researcher up to date with current developments

Disadvantages

-Requires access to appropriate sources of information

-May ultimately not help in solving problem because problem is not documented elsewhere

3.4.2 Interviewing

Interviewing was one of the most commonly used and normally most useful, fact finding technique.

This technique was used to find out the facts, verifying facts, identifying requirements and gathering ideas and opinions. With this technique, the problem that occurred were easy to solve.

The information was collected through verbal and non-verbal interviews. The questionnaires were prepared in advance before meeting the customers, staff and management of the hotel.

The information collected by this method were reliable and accurate since it gave both the interviewer and the interviewee greater flexibility and space of opportunity to retrieve both questions and answers.

It guided the researcher in maintaining the right procedure while coming up with this documentation.

This technique was more demanding in information collection, expensive and requires a lot of time .Sometimes the interviewees were reluctant and unwilling to give out information without being tipped (being paid).

INTERVIEW QUESTIONS FOR THE STAFFOpen Ended Questions

1. 1. What are the limitations of the current hotel food management system---------------------------------------------------------------------------------------------------------------------------------------------------------

2. ---------------------------------------------------------------------------------------------------------------

2. Whats your view on the implementation of a digital automated food management system over the current manual system? State the reasons for your answer.

3. What report do you expect from the new system

YES/ NO QUESTION

1. Is there any infringement in the available food management rules and regulations by the customers?

Yes No

MULTIPLE QUESTION

How many years have you worked as a hotel staff? Then whats your experience with the system

A) 1-2 years B) 3-5 year

C) 6-8 years D) above 9 year

How often do you interact with the hotel customers?

A) Daily B) Weekly

C) Monthly D)Yearly

2. How many Client do you serve in a month

(Please tick one box only)

A) 1-50 B) 51-100

C)101-150 D)above 150

3.4.3 QUESTIONNAIRES

These were set of standard questions which were based on the research documentation. The questionnaires were distributed to all the selected respondents who were required to fill them and return them on time as scheduled by the author.

QUESTIONAIRES TO THE CUSTOMERS

Open Ended Questions

1. What is your likes and dislikes for the current manual food management system with the current hotel staff?

Likes----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------Dislikes-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

2. I would like to introduce an automated hotel food management system for the hotel. Whats your take for the same.------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

3. Briefly describe you requirements for an automated hotel food management system and the way you will want to be served by it-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

3.5 Conclusion After literature review, research and case study on the proposed system, we found that Hotel Food management System was a potential system in the Lake Show of Lake Victoria. It would be very useful and helpful in Hotel Food Management.

It would help customers to do fast orders as they wanted and also saved on time for the delivery of the food stuff. Kenya and Kisumu in particular being a developing country should apply concept E-Ordering in all types of industry since Kenya hopes to realize vision 2030. Besides that, the proposed system would be developed by using System Development Life Cycle (SDLC) methodology

CHAPTER FOUR : PRESENTATION4.1 Food Management Main System Form

This form allow the user to enter his / her details, select the delivery, size options and the toppings required. Place the order and confirm if the order is correct.

4.2 Delivery Form

This form provides for the delivery address where the toppings will be delivered

4.3 Sample Output

4.3.1 Verified Delivery Order

4.3.2 Verified Pick up Order

CHAPTER FIVE: CONCLUSIONWe are glad that the Hotel Food Management automated system was success despite the challenges. With commitment and investment of cash into this project we came up with an automated Hotel Food Management system that can help administer Food management.

RECOMMENDATION

We recommend the empowerment of all system users for information system awareness or basic knowledge through training.

5.2 Appendix

SYSTEM CODINGCoding is the writing of executable programmes statement called codes or instructions which are then translated into meaningful programming lines by the compiler. For a programmer to code he should be able understand syntax and semantics of a particular programming language that enables programmers to code and debug his program and a easier way

CodesOption Explicit

Private Const curToppingPrice As Currency = 0.75

Private Const curSmall As Currency = 10

Private Const curMedium As Currency = 20

Private Const cursLarge As Currency = 40

Private curtoppings As Currency

Private curSize As Currency

Private curTotal As Currency

Private strSize As String

Private strToppings As String

Private strDeliveryMethod As String

Dim blnValidData As Boolean

Private Sub chkExtracheese_Click()

If chkExtracheese.Value = vbChecked Then

curtoppings = curtoppings + curToppingPrice

Else

' curtoppings = curtoppingscurToppingPrice

End If

Debug.Print "Toppings = "; curtoppings; "Total is"; curTotal

curTotal = curtoppings + curSize

If blnValidData = True Then

If chkExtracheese.Value = vbChecked Then

strToppings = strToppings & vbCrLf & "Extra Cheese"

End If

End If

End Sub

Private Sub chkGreenpepper_Click()

If chkGreenpepper.Value = vbChecked Then


Else

'curtoppings = curtoppingscurToppingPrice

End If




If chkGreenpepper.Value = vbChecked Then

strToppings = strToppings & vbCrLf & "Green Pepper"

End If

End If

End Sub

Private Sub chkMushroom_Click()

If chkMushroom.Value = vbChecked Then


Else


End If




If chkMushroom.Value = vbChecked Then

strToppings = strToppings & vbCrLf & "Mushroom"

End If

End If

End Sub

Private Sub chkOnion_Click()

If chkOnion.Value = vbChecked Then


Else

' curtoppings = curtoppings curToppingPrice

End If




If chkOnion.Value = vbChecked Then

strToppings = strToppings & vbCrLf & "Onion"

End If

End If

End Sub

Private Sub chkPepperoni_Click()

If chkPepperoni.Value = vbChecked Then


Else

' curtoppings = curtoppings curToppingPrice

End If




If chkPepperoni.Value = vbChecked Then

strToppings = strToppings & vbCrLf & "Pepperoni"

End If

End If

End Sub

Private Sub chkSausage_Click()

If chkSausage.Value = vbChecked Then


Else


End If




If chkSausage.Value = vbChecked Then

strToppings = strToppings & vbCrLf & "Sausage"

End If

End If

End Sub

Private Sub cmdCancel_Click()

txtName.Text = ""

txtPhone.Text = ""

txtAddress.Text = ""

optSmall.Value = False

optMedium.Value = False

optLarge.Value = False

optPickup.Value = True

chkPepperoni.Value = vbUnchecked

chkSausage.Value = vbUnchecked

chkMushroom.Value = vbUnchecked

chkGreenpepper.Value = vbUnchecked

chkExtracheese.Value = vbUnchecked

chkOnion.Value = vbUnchecked

chkPepperoni.Enabled = False

chkSausage.Enabled = False

chkMushroom.Enabled = False

chkGreenpepper.Enabled = False

chkExtracheese.Enabled = False

chkOnion.Enabled = False

txtName.SetFocus

End Sub

Private Sub optPickup_Click()

txtAddress.Visible = False

lblAddress.Visible = False

End Sub

Private Sub cmdExit_Click()

End

End Sub

Private Sub cmdOrder_Click()

Dim intOrderCorrect As Integer

'holds yes/no response from user

'check for delivery or pickup

If optDelivery.Value = True Then

strDeliveryMethod = "Delivery"

Else

strDeliveryMethod = "Pickup"

End If

intOrderCorrect = MsgBox("Order for " & txtName & vbCrLf & strSize & "Pizza for " & strDeliveryMethod & " with" & vbCrLf & strToppings & vbCrLf & vbCrLf & "Total = " & Format(curTotal, "currency") & vbCrLf & vbCrLf & "Is this order correct?", vbYesNo, "Verify Order")

If intOrderCorrect = vbYes Then

Me.PrintForm

Call cmdCancel_Click

End If

End Sub

Private Sub optDelivery_Click()

txtAddress.Visible = True

lblAddress.Visible = True

'txtAddress.SetFocus

If optDelivery.Value = False And txtAddress = "" Then

MsgBox "Invalid address"

txtAddress.SetFocus

Else

blnValidData = True

End If

End Sub

Private Sub optLarge_Click()

chkPepperoni.Enabled = True

chkSausage.Enabled = True

chkMushroom.Enabled = True

chkGreenpepper.Enabled = True

chkExtracheese.Enabled = True

chkOnion.Enabled = True

curSize = curLarge


strSize = "Large"

If strSize = "" Then

MsgBox "Invalid size"

optLarge.SetFocus

Else

blnValidData = True

End If

End Sub

Private Sub optMedium_Click()







curSize = curMedium


strSize = "Medium"



optMedium.SetFocus

Else

blnValidData = True

End If

End Sub

Private Sub optSmall_Click()







curSize = curSmall


strSize = "Small"



optSmall.SetFocus

Else

blnValidData = True

End If

End Sub

Private Sub txtName_Change()

'error checking

blnValidData = False

If txtName.Text = "" Then

MsgBox "Invalid name"

txtName.SetFocus

Else

blnValidData = True

End If

End Sub

Private Sub txtPhone_Change()

If txtPhone.Text = "" Then

MsgBox "Invalid phone"

txtPhone.SetFocus

Else

blnValidData = True

End If

End Sub5.4 Reference

1) http://www.hotelmanagementsystem.com/ 2) Francesco B. 1999, Programming in Microsoft Visual Basic 6. Microsoft Press, US

3) Carl Gustarf Bernhard and Mc Johnson, Software engineering Fundamentals. New York Oxford (Oxford University press),(1996).

4) Ian Somerville, Software Engineering: Addison Wesley, (2001), (Sixth Edition)

5) James F.Peters and Witold Pedrycz, Software Engineering An Engineering Approach. John Wiley and Sons , Inc.(New York),(2000).

6) J.K .Sharma, Project Management: New Delhi, Macmillan India LTD, (2003), (Second Edition)

7) Microsoft visual Studio 2005.com/Msdn/codeguru

8) Samuel M.Kangethe, Introduction to System Analysis and Design: Nairobi, Envision publishers, (2002), (First Edition)

5.5 ACRONYMS

UML:

Unified Modelling language

SDLC:

Software Development Life Cycle

VB6.0:

Microsoft Visual studio6.0

CASE:

Computer Aided Software Engineering

DOM:

Direct Object Modeling

ERM:

Entity relationship modeling

IHS:

integrated Hotel system

LMS:

learning management system

HFMS:

Hotel Food Management SystemLCD :

Liquid Crystal Displayi

Documents

HOTEL FOOD MANAGEMENT SYSTEM final 1.doc