Waiter Calling System - Research Proposal Example

March 25th, Waiter Calling System Improvement In today’s fast World we need to adapt according to it. The conventional way of calling the waiter has a lot of problems and disadvantages associated with it. One needs to wait for the waiter and it sometimes consume a lot of time of the customer. Also, the changing price and introduction of new products in restaurant need menu cards to be changed accordingly often. Many such problems are associated with this conventional method so there is a need of improved system for calling the waiters. To address this issue, each table will have special system installed to place the orders and they will be connected to the central unit near managers table. It will also cause ease in management. If we will not adapt according to fast developing World using technologies then it will place us out of the pace of advancement and we will not be attracting customers anymore. I will be glad to discuss these recommendations with you later on and follow through on any decisions you make. Please let me know if you have any questions. Best, Student Name Report on Waiter Calling System Recipient’s Name (Hotel Manager) Buffalo Wild Wings Restaurant Student (Your) Name Date: 25th March, 14. Abstract In today’s world due to increased demand and competition we need to serve the people as fast as possible and in a user friendly manner. In restaurants menu cards are available on each table. We can refer it, before we place our order to waiter. But we never noticed disadvantages of this conventional method. You need to wait for the waiter to attend to you. It is also difficult for the restaurant manager to incorporate frequent changes in prices in menu card. At the same time adding the new menu to the same card becomes tedious job for anyone who is responsible for this job since changing menu card very frequently will be costly. To overcome these problems, a system is installed on every table for ordering the menu. These units will work as slave units & will be connected to central unit which is located near the managers table. Waiter Calling System Report Table of Contents Abstract 2 Executive Summery 2 Objective 2 Overview of the existing system 2 User Overview 2 Flow chart 3 System data flow 3 Overview of the proposed system 3 User Overview 4 System Flowchart 5 System data flow 5 Benefits provided by using Waiter Calling System 6 Improve Service Speed and Quality: 6 Easy to operate, customers only need press the button without looking for the waiter, calling or waving to get the waiters attention. It helps to avoid no-response satiations as it occurs in waiter based system, which is awkward to the customer and helps to create quiet and comfortable consumption environment. 6 Waiters can receive calling information promptly through portable pager, and provide timely service without interruption. Establish fast contact between kitchen and waiters and accelerate serving speed. 6 Improve work efficiency and service quality of the service staff, ensure waiters are always available, and make the service procedure simple. 6 Perfect Service Supervision and Management 6 Quantify service call and calling response time, realize digitization of the service by computer software and develop an unique service standard; 6 Quantification assessment improves waiters enthusiasm. Even if the waiter serves in a private room, it can also quantify service of the waiter by service quality monitoring system, which is more objective and fair; 6 Managers can know every staffs condition, such as workload and qualified rate, and understand the service level of the whole place; 6 Managers can develop corresponding reports at random and pick up related data for reference. 6 Increase Returned Customers 6 Shorten Guests Dining Time: Service speed has been accelerated, so the guest waiting and consumption time is shortening to increase income for the restaurant. 6 Improve the Second Order Rate 6 Reduce Personnel Cost 7 Increase Operational Characteristics and Improve Industry Competitive Power 7 Related Studies 7 Conclusion 7 References 7 Executive Summery In today’s world due to increased demand and competition we need to serve the people as fast as possible and in a user friendly manner. In restaurants menu cards are available on each table. We can refer it, before we place our order to waiter. But we never noticed disadvantages of this conventional method. You need to wait for the waiter to attend to you. It is also difficult for the restaurant manager to incorporate frequent changes in prices in menu card. At the same time adding the new menu to the same card becomes tedious job for anyone who is responsible for this job since changing menu card very frequently will be costly. To overcome these problems, a system is installed on every table for ordering the menu. These units will work as slave units & will be connected to central unit which is located near the managers table. Objective This study aims to design and construct a “Computer-Based Ordering System”, to provide an easy access in getting their orders and verifying their bills. To develop the software program using Hyper Text Mark-Up Language (HTML) that will be used for the transaction. To create a more convenient form of ordering and verification system in fast-food restaurants and the like. To lessen the work of the waiters in assisting the customers. Overview of the existing system The current system of the Buffalo Wild Wings Restaurant is actually manual. They have no existing computerized order and sales system. Due to the manual system that they have, their services are slow. In their current system, problems like missing order, loss of data, and wrong delivery details could possibly occur. User Overview The user has difficulty in computing the customer order due to the manual process. Receiving the order from the customer took a lot of time in writing the orders of the customers. Recording of data in manual process can lead to loss of data and also has the possibility to make a mistake in writing the customers’ order as process is manual in nature. Flow chart System data flow Overview of the proposed system The computerized order and sales system can lessen the time consumed in writing the order of the customer. In the computerized order processing system, the customer can select from the displayed menu in the LCD touch-screen provided in each table of the restaurant (Murata, T, 1989). The chosen locale of this proposal is the Buffalo Wild Wings Restaurant. The said restaurant is known for its variety of flavors of pizza and pasta. The customer’s order and verification system is designed to have two devices, one is for customer’s side and the other one is on the restaurant’s counter side. But since the study would be using HTML only in making the study, the proposed device is delimited only in the customer’s side .In the customer side, the LCD touch screen is placed at the center of each table. Each device has an installed program that is proposed in this proposal. The recommendable shape of the table is rectangular and good for six persons. In this system, there should only one person who will encode the order. This system uses wireless technology to provide a connection between the customer’s side device and on the restaurant’s counter side we will have device/personal computer. User Overview The customers will select the foods they want to order from the LCD touch-screen provided in each table in the restaurant wherein the proposed system is installed. After choosing the foods, they will submit it by pressing the “submit button” in the screen which will be transferred to the counter side device counter (Peterson, J.L. 1981). System Flowchart System data flow Benefits provided by using Waiter Calling System This project is designed to provide an easy access of customers in getting their orders. It is a self-service ordering system in restaurants, especially in fast-food restaurants. Improve Service Speed and Quality: Easy to operate, customers only need press the button without looking for the waiter, calling or waving to get the waiters attention. It helps to avoid no-response satiations as it occurs in waiter based system, which is awkward to the customer and helps to create quiet and comfortable consumption environment. Waiters can receive calling information promptly through portable pager, and provide timely service without interruption. Establish fast contact between kitchen and waiters and accelerate serving speed. Improve work efficiency and service quality of the service staff, ensure waiters are always available, and make the service procedure simple. Perfect Service Supervision and Management Quantify service call and calling response time, realize digitization of the service by computer software and develop an unique service standard; Quantification assessment improves waiters enthusiasm. Even if the waiter serves in a private room, it can also quantify service of the waiter by service quality monitoring system, which is more objective and fair; Managers can know every staffs condition, such as workload and qualified rate, and understand the service level of the whole place; Managers can develop corresponding reports at random and pick up related data for reference. Increase Returned Customers Shorten Guests Dining Time: Service speed has been accelerated, so the guest waiting and consumption time is shortening to increase income for the restaurant. Improve the Second Order Rate Reduce Personnel Cost Increase Operational Characteristics and Improve Industry Competitive Power Related Studies Competition in the food service segment is also becoming increasingly fierce as restaurants look to attract diners from other types of restaurants in order to increase their own traffic. Competitors who have not kept up through menu innovation or by offering new services have felt the strongest pressure from competitors. Restaurants that demonstrate innovation and creativity to improve convenience and service will be those that achieve differentiation from competitors. Moreover, those restaurants that are able to provide new concepts that can appeal to a wider variety of customers will also realize increased returns. Some students from Stanford University had designed a screen based menu system which they called “Automated Electronic Menu System”. This system is pretty similar to the online shopping systems used in most commercial web sites. It has a shopping cart function. The customer can browse through a graphical menu with several options, such a stopping or sauce, and the nutritional information for each dish. The customers can add the items they like to the shopping cart and, like shopping sites, be able to check the cart at anytime and check out after decided. Moreover, it has a “Call Waiter” button for shortening the waiting time for the waiter (Wifi based menu ordering system) Conclusion The use of computerized based waiter calling system becomes more and more popular because of it is low cost and ease-of-use. This technology allows us a faster and more convenient access to the world. This technology provides the world with a variety of applications. The Restaurant Automation not only gives the customers an insight into how their food is being prepared but also the nutritional content that it carries. It is amazing that the customers can actually see their food even before it’s delivered to them. The Restaurant automation is a revolutionary concept & is sure to take people by surprise. It will undoubtedly change the way people dine & their dining habits. It would lead to increased revenues; give the customer a better insight into the kind of food they wish to have, given them a great touch experienced. References Ref1: Murata, T. Petri nets: properties, analysis and applications. Proceedings of the IEEE, 77(4), 541-80, April, 1989. Ref 2: Peterson, J.L. Petri Net Theory and the Modeling of Systems. Prentice-Hall, 1981. Ref3: “Wifi based menu ordering system”, http://askguru.net/d/how-to-design-wireless-waiter-calling-system-in-restaurant-hotel-mini-project-pdf Ref4: “How many time you went to restaurant and did not like the dish you ordered”, http://www.slideshare.net/bhavna123/suggestive-selling-in-the-restaurants-presentation Read More