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Chapter 1
1. Introduction
The SRS of banquet hall contains the whole material related to the project. This SRS is
divided into different section. In which 1st section define the product functionalities. 2nd
section define the over all description of product and 3 rd section define its specific
requirements. Banquet hall is an important place for the ceremonies and provides the
place and services to their customers. By the time it is important to maintain the system
of this type by a computer system. The record maintenance, services, booking and record
keeping is the major aspects of this project.
1.1 Purpose
The purpose of this SRS is to define the entire system requirements efficiently that easily
understandable for coder. .
1.2
Scope
Managing the catering(with meal and without meal), waiters and chef.
1.3
SRS Document 1.0
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1.3.1 Catering
A caterer provides food to the different parties. The caterer can be hired
independently or can be part of a package designed by the venue.
1.3.4 VIP
VIP Stand For very important person.
1.4 References
[1] National Electrical Contractors Association (1922). "Electrical Construction and
Maintenance". Electrical Construction and Maintenance (McGraw-Hill Publishing
Company) 22: 58. Retrieved28 January 2015 Jump up^ "Ngram View "Lesson 2 Windows NT System Overview". Microsoft TechNet. Microsoft. Retrieved November 25,
2014.er". Retrieved 28 January 2015.
1.5 Overview
In this SRS descriiption:
(1) Documentation defines the detail of the project material.
(2) Detail of the SRS working.
In the description of SRS it is defined everything clearly that the system will work
according to the directions given to it. The chances of failure has been reduced to its
minimum level. The SRS defined the every step of the working accordingly. The SRS
presentation elaborates the function of new version and removes the old one that is
manual.
Chapter 2 defines the general product functions, iintended application, constraints to be
respected and the assumption made in order to define requirements.
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Chapter 3 specifies functional (Section 3.1) and non-functional requirements (all other
sections), usability, reliability, security, performance and maintainability considerations
and requirements to a level of detail sufficent to enable designers to design a system to
satisfy these requirements and testers to test that the system satisfies these requirement
Chapter 2
2. The Overall Description
The banquet hall mannagement system provides the best
facilities to user. In this system the administrative part will have the all records of the
system. The overall description summarize the all aspects of the system. Banquet hall
management system contains some facilities like reservation system of the function,
manage staff of the hall, services like decoration and food management etc.
There are three different halls booked together or separately. The main hall, shop line hall
and dining hall. Main hall has a stage for various uses. It is Air-conditioned hall with
well-Furnished glazed flooring. The people managing the hall are qualified professionals
dedicated to their works. In decoration have different categorised for decorating the hall
like flowering, carpets and caters. When a customer will book the banquet hall for a
specific date it is confirm to take the time of the reservation. The customer is allowed to
change the date in any cause. If hall is not reserved of that date then no charges deduct
and if he wants to return his payment then deduct the 30% charges.
The customer is bound to pay the 40% amount on the reservation time as advance.
Amount is based on the services and the strength of the function attendant. If strength is
increase then charges increase as per head. The function will be provided the best
services to the customer. If the customer will not attend the function on the booked date it
is clearly mention that the banquet hall management system is not responsible of any loss
and customer pay 80% charges. The customer is supposed to be responsible to all
condition.
The staff services and food services will be provided by the management system anyhow
a customer can make changes their own, like they can change the menu before the time or
they can prepare their food by their own expenses. In such condition customer has facility
to given the amount back after deduction. All functions will be opened at 10:00 am and
closed at the time of 10:00 pm. Reservation Timing is 10:00am to 9:00pm. The system is
properly handled by the managing side. All records are the assets of the management
system.
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2.1.1 Operations
Owner manages booking of halls, Checks availability of halls, advance and balance
Payment by the customers.
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Categorising pricelist according to customers requirement and for time, space and
services utilized by clients for the function.
Manager maintains each and every record for ease of its work.
Manager keeps track of all the upcoming functions and arrangements to be made.
Awareness with the operation of the basic Graphical User Interface (GUI)
components of the Windows operating system.
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Chapter 3
3. Specific Requirements
The specification requirements is functional and non-functional requirements. The
functional requirement according to the use case.
Requirement ID
Functional and non-functional requirements are unique identified by ID.
Description
In this section specify all functional and non-functional requirements. All the
requirements are correct and according to the project.
Priority
Its tell the difference b/w functional and non-functional requirements. High priority
show the functional requirements and low priority requirements show the non-functional
requirements.
Description
Login
Reservation
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Screen Name
Description
Checkout
Customer Record
Reports
Hardware Specifications
Processor Type
System RAM
Hard Disk
Software Requirements
Operating System
Front End
Back End
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A key point to remember is that you do NOT want to specify software here that you think
would be good to use. This is only for customer-specified systems that you have to
interact with. Choosing SQL Server as a DB without a customer requirement is a Design
choice, not a requirement. This is a subtle but important point to writing good
requirements and not over-constraining the design.
Make Reservation
Code, hall id, number of male and female , date, time, function
type.
Database record , Database successfully updated message.
Validate the given details and record the information in to the
database.
Function 3
Input
Output
Processing
Function 2
Input
Output
Processing
Function 3
Input
Output
Processing
Function 4
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Input
Output
Processing
Function 5
Input
Output
Processing
Search Halls
Check availability , no of functions , date.
Database record , Database successfully updated message.
Validate the given details and record the information in to the
database.
Function 6
Input
Output
Processing
Add Payments
Total , pay time, credit card details.
Database record , Database successfully updated message.
Validate the given details and record the information in to the
database.
Function 7
Input
Output
Processing
Issue bill
Billing no, strength, price , taxes , date , services.
Printed version of the bill.
Validate the given details and record the information in to the
database.
Function 8
Input
Output
Processing
Taking Backups
Location to save the backup file.
Display a message backup successfully created.
Validate the given details and record the information in to the
database.
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3.4 Classes/Objects
A class is a system entity that models a real-world object. A class is made up of
attributes which define the information that each class knows about itself and
operations which are the processes that a class can carry out. Often you will see
operations referred to as methods.
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Requirements
priority
Req 14
Low
Req 15
Low
Req 16
Low
Req 17
Low
Req 18
Low
Req 19
In VIP category , stylish material is used like vine glass, carpets etc.
Low
Req 20
Low
Req 21
Low
Req 22
Low
Req 23
Low
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Req 24
Low
Req 25
Low
Req 26
Different category for stage that according to the function type also in Low
common and VIP format like using flower and carpets etc.
Req 27
If hundred then waiter should 3 and if 2 hundred members then 6 waiter Low
required and so on.
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