TABLE OF CONTENT
Title Page
Certification
Dedication
Acknowledgment
Table of Content
Abstract
CHAPTER ONE: INTRODUCTION
1.1 Background to the Study
1.2 Statement of the Problems
1.3 Objectives of the Study
1.4 Significance of the Study
1.5 Scope of the Study
1.6 Limitations of the Study
1.7 Assumption of the Study
CHAPTER TWO: LITERATURE REVIEW
2.1 Technology’s Effect on Restaurants Building a Strategic Competitive Advantage
2.2 The Strategic Management Process for Restaurants
2.3 The Broad Environment for Restaurants
2.4 Technology’s Impact in The Restaurant and Hotel Industry
2.5 Managerial Implications in the Restaurant Industry
2.6 An Overview of Different Types of Restaurants
2.7 Different Types of Restaurant Concepts
2.8 Definition of Management Information Systems
2.9 Management Information Systems in Restaurants
2.10 Management Information Systems and Restaurant Reporting Formation Systems in Restaurants
2.11 Online Food Ordering
2.12 Multi-Restaurant Management System Solution
2.13 Overview of the Project/Business Model
2.14 Restaurant Booking System
CHAPTER THREE:RESEARCH METHODOLOGY AND ANALYSIS OF THE EXISTING SYSTEM
3.1 Research Review
3.2 Methodology
3.3 The Objectives of the Existing System
3.5 Output Analysis
3.6 Input Analysis
3.7 Processing
3.8 Problems of the Existing System
3.9 Justification of the New System
3.10 Advantages of the Proposed System
CHAPTER FOUR: DESIGN, TESTING AND IMPLEMENTATION OF THE NEW SYSTEM
4.1 Design Standards
4.2 Output Specification and Design
4.3inputspecification
4.4 File Design
4.5 Procedure Chart
4.6 System Flowchart
4.7 System Requirements
4.8 Implementation of the New System
4.9 Program Flowchart
4.10 Main Menu Design Flowchart
4.11 Documentation
4.12 Program Documentation
CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATION
5.1 Summary
5.2 Conclusion
5.3 Recommendations
References
Appendix I
Appendix II
