Post on 08-Apr-2018
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Orchid is a hotel having 230 staff members. In the hotelcustomer can visit and make order as per requirements.Customer have to book a table first as per the totalnumbers of customers with it. After that waiter will receivethe order as per the availability of them and receive theorder from customer.
The order given by customer pass on to the cook in thekitchen by the waiter. The cook will prepare the meal asper order. The meal will provide to the customer after.
The cook will transfer the list prepared food items to themanagement.
The management will create a bill by calculating the detailsand quantity of food items.
The bill will be provide to the customer through againwaiter. After that waiter will collect the payment fromcustomer. That can be credit card or cash also.
The received cash will submitted to the management.
Customers can give the tip to the waiter as per the service.
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SYSTEM REQUIREMENTSYSTEM REQUIREMENTSPECIFICATIONSPECIFICATION
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Existing System:-In an existing system, the customercommunicate with waiter which creates inconsistency.
Purpose OfSystem:-The new system is required to prevent the
inconsistency and to save more type ofcustomers, when communication occurs.
Scope OfSystem:-The main advantages of the new updated
system is to reduce the time of addition thedata and communication between thecustomer hotel staff.
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FEASIBILITYFEASIBILITYSTUDYSTUDY
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Technical Feasibility:-For thus we must investigate the technologiesto be used on the project. In Hotel
Management, everything works on their postbut when we include technology we can identifythe work done.
Operational Feasibility:-Not only must an application make economicsense and technical sense, it also makeoperational sense.Operational feasibility contains
1. What tools are needed to support application?2. What type of processes can be created or
updated?
3. What documentation does operation needs?
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CUSTOMERORDER
BILL STAFF
NAME ADDRESS
REQUIRE-
MENT ITEM
NO.RATE
QUANTITYMENU
ITEMS
BILL
NO.
SALARYDOB
DESIGNATIONNAME
STAFF
NAME
AMOUNT
QUANTITY
DATE
PAYS
RECEIVE
MAKES
GIVES
E-R DIAGRAMS
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HOTEL MGMT
SYSTEM
CUSTOMER STAFF
ASK FOR MENU
ORDER MENU
PAY BILL
ORDER DETAILS
SANCTION/REJECT LEAVE
DETAILS ABOUT MENU
PAYMENT
PROVIDE MEAL
PROVIDE BILL
JOB CASE
ASK FOR LEAVE
PROVIDE ORDER
CONTEXT LEVEL DIAGRAM
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2.0
APPOINT
WAITER
1.0
ORDER
3.0
VISIT
CUSTOMER
4.0PREPARE
MENU
5.0
CALCULATION
CUSTOMER
COOK
WAITER
MENU CARD
CUSTOMER
REGISTER
AVAILABILITY
CUSTOMER
VISIT
RECEIVE
ORDER
KITCHEN
BILL
PAD
B
I
L
L
O
R
D
E
R
LEVEL-1
CUSTOMER DETAILS
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1.2
TREATMENT
1.1
DETAILS
1.4
BILL
1.5
PAYMENT
CUSTOMER
LEVEL-2
1.3
MEAL
GIVES
GETS
RECEIVES
RECEIVES
NAME
NO. OF
CUSTOMERS
WAITER
VISITED
PROVIDE INITIALS
ORDER/REQUIREMENTS
REQUIREMENTS
TYPE OF FOOD
NO. OF ITEMS
VARIOUS ITEMS
QUANTITY
CASH
CREDIT CARD
TIP
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Have a nice day!Have a nice day!