RESTAURANT MANAGEMENT SYSTEM Domain Description: Restaurant Management System is designed for making the management of the restaurant

more organized; give the best service and satisfaction to the customers and also for the employees to accomplish their job easier, more efficient and satisfying by computerizing the ordering, billing and inventory control. This system will generate reports that will help the manager track the performance of the restaurant so that he/she can decide what part of the services needs improving. This system will also offer the following: 1. POS Definition: A point of sale system is either a stand-alone machine or a network of input and output devices used by restaurant employees to accomplish their daily activities including food and beverage orders, transmission of tasks to the kitchen and other remote areas, guest-check settlement, credit card transaction processing, and charge posting folios. 2. Inventory and Menu Management Definition: It includes inventory levels and consumption, purchasing and theft. 3. Restaurant and Table Management Definition: Reservations simplistic in nature- name, number in party, phone, date, time, etc. Table management designed to allocate reservation/wait/walk-in list with tables, locations, services. A map of front-of-the-house seating Alerts on open, long duration, dirty tables Reservation assignment tables Wait staff assignment 4. Back Office Applications

A. Entities Manager Employee o Waiter o Cashier o Chef Customer Inventory Order Purchase Reservation B. Business Rules B.1 Manager Should manage menu items and the employees. B.2 Employee Waiter 1. Receives one or more order from the customers with one or more items. 2. Should view available menu items and receive notification from the chef if a certain menu item is not available or the order has been completed and ready to be served. 3. A waiter can handle one or several tables and should manage table statuses (if the order has already been served or not). Cashier 1. Receives payment from one or more customers and print the order receipt. Chef 1. The chef should remove the completed orders and get the pending orders.

B.3 Customer A customer can place zero or many orders made up of zero or many items. Can reserve one or more tables with a specific date and time.

B.4 Inventory Includes the total number of stocks available according to its category with its description and price. The manager must identify the amount of individual menu items in the inventory. Should be updated frequently throughout the day to keep employees up to date about what is available. Menu items should be categorized.

B.5 Purchase Date of purchase, quantity and purchase price should be included in the receipt B.6 Reservation A customer can reserve one or more tables depending on its availability. The restaurant will only accept reservations one or few days in advance. Advance payment shall be made upon reservation.