Project Materials




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1.1 Background of the Study

In restaurants, menus function as a communication tool between the kitchen and customers. Customers can view the restaurant’s meal and drink options, along with their costs.

Menus vary across restaurants based on region, consumer demographics, and establishment standards. The human menu involves verbal conversation between customers and waiters, with the waiter informing them of available meal options and the client making their selection verbally without paperwork.

The paper menu allows customers to select their preferred food using a pen and printed paper. Finally, digital/electronic menus are the most accurate and efficient, utilising information and communication technologies to accomplish their functions.

Food-related hospitality businesses have experienced substantial global growth. The hospitality business has become more competitive as restaurants have expanded their menu options in recent years. To thrive in this competitive market, restaurants must prioritise providing exceptional service and building strong client relationships.

To overcome this issue, restaurateurs have introduced technology into the sector. Technology has significantly impacted the way restaurateurs conduct business, ranging from limited to considerable use (Huber, Hancer & George, 2010).

Advancements in ICT have led to the widespread usage of telecommunication networks for information exchange. To address restaurant challenges, consider designing and implementing an application for medium or large-scale establishments.

The application is installed on each device at the restaurant table. Customers can order meals from the menu app on their table, which is subsequently transferred to the kitchen over the network.

1.2 Statement of the Problem

The restaurant sector relies heavily on menus to provide extensive descriptions and guide customers through the ordering process. In Bauchi, Nigeria, many restaurants still use paper-based menus, which can be error-prone and slow, negatively impacting customer satisfaction.

There is limited research on how customers and restaurant managers perceive computerised restaurant menus, their impact on customer happiness, waiter service, and new technology.

1.3 Goal of the Study

This study aims to build and implement a computerised restaurant menu. Specific objectives include:

1. Analyse the proposed system’s requirements.

2. Design and develop a computerised restaurant menu system.

3. Test and install the computerised restaurant menu system.

1.4 Research question.

This study aims to address the knowledge gap on designing and implementing computerised restaurant menu systems by investigating the following questions.

Q1. What are the customers’ opinions on computerised restaurant menu systems?

Q2. What is the restaurant management’s opinion on the computerised menu system?

Q3: How do menu information, wait personnel, and menu display technologies effect customer satisfaction?

1.5 Significance of the Study

This study aims to design and implement a computerised restaurant menu system, assess customer satisfaction, and determine the impact of menu information, waiting staff, and innovative menu technology on displaying devices. The findings will benefit restaurateurs and hotel and restaurant management scholars.

1.6 Assumption and Delimitation

This research assumes that technological innovation in the menu system will improve job efficiency, increase customer satisfaction, and provide a sense of participation in the ordering process.

The study’s limitations include the lack of account-creation functionality in the menu design, as it was intended for use solely at restaurant tables. Due to financial constraints, the menu server programme is hosted locally rather than online.

1.7 Scope of Study

This study focuses on eateries in Bauchi, Bauchi State, Nigeria. This study examines how restaurant consumers perceive the computerised menu system, the impact of menu information, technological advancements in menu display devices, and the impact of wait staff services on customer satisfaction.

1.8 Limitations of the Study

Due to time and budget constraints, the programme has some limitations, including: The client application lacks flexibility and cannot get automatic updates from the server.

Server applications require human waiters to convey responses to customers due to network limitations.

The menu is not divided into sections for specific meal times.

Both network connectivity and database systems rely on local hosting.

1.9 Definition of Automation: Automation refers to using technology to do, monitor, and control tasks that were formerly performed by humans.

A client application sends a request to a server, which executes and retrieves the output before transmitting it back to the user.

A client-server application involves the client requesting a service from the server.

A computerised menu system displays food and beverage options in a restaurant and sends customer orders to the kitchen.

A restaurant is a business that provides food and drinks for customers in exchange for money.

Restaurateur: Describe any restaurant owner.

A server application provides a “service” by responding to requests from other apps.

A waiter is a man who serves customers at restaurants.

A waitress is a lady who serves guests at their tables at a restaurant.

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