SOFTWARE ENGINEERING – 22IT330

RESTAURANT MANAGEMENT SYSTEM

ROLES
Sujitaa A – Project owner
Lathika M -Archivist
Karthiyayini R -Scrum master

TEAM MEMBERS
KARTHIYAYINI R – 917723IT064
SUJITAA A -917723IT160
LATHIKA M -917723IT071
OBJECTIVES
Improve efficiency: Streamline operations and reduce errors.
Enhance customer satisfaction: Ensure fast service, accurate
orders, and offer online ordering.
Reduce costs: Optimize inventory and labor management, and
minimize food waste.
Increase revenue: Boost sales through marketing and improved
operations.
Data-driven decisions: Provide real-time analytics for informed
decision-making.
Ensure compliance: Meet industry regulations and standards.
Boost employee productivity: Offer tools to improve staff efficiency.
Support scalability: Ensure the system can grow with future
expansion.

END USERS/STAKEHOLDERS
1.Restaurant Owner:
Views real-time data, monitors sales, labor costs, and inventory.
2.Managers:
Manages staff, schedules, orders, and supplier interactions.
3.Waitstaff (Servers):
Takes and processes customer orders, manages billing.
4.Kitchen Staff (Chefs):
 Receives orders from waitstaff, manages kitchen inventory,
prepares food.
5.Cashiers:Processes payments and handles customer billing.
6.Customers:
Places orders online or in person, makes payments, earns
rewards.
7.Suppliers:
Monitors inventory levels, receives orders, processes payments.

Stakeholders:
1.Restaurant Owner (Primary Stakeholder):
Ensures the system helps optimize operations, reduce costs,
and increase customer satisfaction.
2.Investors/Partners:
Interested in the profitability and operational efficiency
provided by the system.
3.IT/Support Team:
Ensures the system runs smoothly and addresses any issues.
4.System Administrator:
Configures and maintains the system, manages user access and
permissions.
5.Suppliers (Secondary Stakeholders):
Benefit from timely orders and smooth transaction handling.
6.Customers (Secondary Stakeholders):
Interested in efficient service, accurate billing, and loyalty
programs provided through the system.
Gathering Requirements through the Elicitation Phase for a
Restaurant Management System

Elicitation is a critical phase in requirement engineering, focusing on

gathering detailed requirements from stakeholders through
interactions. Various techniques such as interviews, workshops, focus
groups, surveys, and prototyping are used to understand user needs
and expectations clearly.

1. Interviews with Restaurant Owners and Managers:

The system should allow users to manage reservations, track
daily sales, and generate financial reports. It should also provide
tools for managing staff schedules and payroll.

2. Workshops with Kitchen Staff:

The system should facilitate real-time order tracking from the
dining area to the kitchen, ensuring that orders are received
promptly and organized based on table and priority.

3. Focus Groups with Waitstaff and Bartenders:

The system should allow easy order entry, modifications, and
table management. It should also enable split bills and track order
status for efficient communication with the kitchen.

4. Surveys for Suppliers and Inventory Managers:

 The system should integrate with suppliers for seamless
inventory management, allowing users to track stock levels, receive
alerts for low inventory, and place restocking orders automatically.

5. Prototyping for All Users:

The system should have an intuitive, user-friendly interface
that supports different devices, including POS terminals, mobile
phones, and tablets, to ensure ease of use for all staff members.

FUNCTIONAL AND NON-FUNCTIONAL REQUIREMENT

Functional Requirements
1. User Management:
- Users can register and log in.
- Different user roles (admin, manager, staff, customer) with
specific permissions.
2. Menu Management:
- Admin can add, update, or delete menu items.
- Ability to categorize menu items (e.g., appetizers, mains,
desserts).
3. Order Management:
- Staff can take customer orders through a user interface.
- Orders can be modified or canceled before processing.
4. Table Management:
 - Admin can manage table availability and reservations.
- Staff can assign tables to customers and track status
(occupied, reserved, free).
5. Billing and Payment:
- Generate bills based on orders.
- Support for multiple payment methods (cash, credit/debit
card, mobile payment).
6. Inventory Management:
- Track inventory levels of ingredients and supplies.
- Alerts for low stock items and reordering.
7. Reporting:
- Generate reports on sales, inventory, and customer
preferences.
- Daily, weekly, and monthly sales summaries.
8. Customer Feedback:
- Customers can leave feedback or reviews on their dining
experience.
- Admin can view and respond to feedback.
9. Loyalty Programs:
- Implement loyalty points for returning customers.
- Track and manage loyalty rewards.

Non-Functional Requirements
1. Performance:
- System should handle up to 100 simultaneous users
without significant performance degradation.
- Average response time for user actions should be under 2
seconds.
2. Scalability:
- The system should be scalable to accommodate increased
user load and additional features in the future.
3. Usability:
- User interface should be intuitive and easy to navigate for
all user roles.
- Provide training materials or help sections for users.
4. Security:
- Ensure data encryption for sensitive information (e.g.,
payment details).
- Implement user authentication and authorization
protocols.
5. Reliability:
- The system should have a 99.9% uptime to ensure
continuous operation.
- Regular backups to prevent data loss.
6. Compatibility:
- The system should be compatible with various devices
(desktop, tablet, mobile).
 - Support for different web browsers (Chrome, Firefox,
Safari).
7. Maintainability:
- Code should be modular and well-documented to facilitate
updates and maintenance.
- Provide a clear API for integration with other systems (e.g.,
accounting software).
8. Localization:
- Support multiple languages and currencies based on the
restaurant’s location.

USER STORY

Restaurant Owner:
* As a restaurant owner, I want to be able to view real-time
sales data so that I can identify peak times and adjust staffing
accordingly.
* As a restaurant owner, I want to track my labor costs and
identify areas where I can improve efficiency so that I can
reduce operating expenses.
* As a restaurant owner, I want to be able to monitor
inventory levels and prevent stockouts so that I can avoid lost
sales and ensure customer satisfaction.
Manager:
 * As a manager, I want to create and manage employee
schedules easily so that I can optimize staffing and minimize
labor costs.
* As a manager, I want to track employee performance and
identify training opportunities so that I can improve
employee skills and productivity.
* As a manager, I want to be able to place orders with
suppliers directly from the system so that I can streamline the
ordering process and reduce errors.
Staff:
* As a server, I want to be able to quickly and accurately
enter customer orders so that I can provide efficient service
and minimize errors.
* As a chef, I want to receive notifications when ingredients
are running low so that I can prevent stockouts and ensure
smooth kitchen operations.
* As a cashier, I want to be able to process payments
efficiently and securely so that I can reduce wait times and
improve customer satisfaction.
Customer:
* As a customer, I want to be able to easily place an online
order for delivery or pickup so that I can enjoy convenient
dining options.
* As a customer, I want to receive a notification when my
order is ready for pickup so that I can plan my visit
accordingly.
 * As a customer, I want to be able to earn rewards through a
loyalty program so that I can enjoy discounts and benefits.
Supplier:
* As a supplier, I want to be able to view real-time inventory
levels and place orders accordingly so that I can ensure timely
delivery and avoid stockouts.
* As a supplier, I want to receive payments promptly and
efficiently so that I can manage my cash flow and maintain a
positive business relationship.
USE CASE DIAGRAM

Description:
Use Case 1: Create and Manage User Roles
Actor: Owner
Description: The Owner creates and assigns different roles
(e.g., Manager, Staff) with specific permissions and access
levels to ensure that the right users have access to the
appropriate system features.

Precondition: The system must have an authenticated Owner

logged in.
Postcondition: New roles are created or updated with
corresponding permissions.
Normal Flow:
Owner navigates to the user roles management section.
Owner creates or selects a role (e.g., Manager, Staff).
Owner defines access permissions for the role.
Owner saves the role and assigns it to users.
Alternative Flow: If the role already exists, the system will
prompt the Owner to edit or delete the role.

Use Case 2: Take and Process Customer Orders

Actor: Staff
Description: Staff members take customer orders, record
them in the system, and ensure they are properly processed
for fulfillment by the kitchen or other services.
Precondition: Staff must be logged into the system and have
access to the order-taking functionality.
Postcondition: The order is successfully processed and passed
to the relevant departments.
Normal Flow:
Staff selects the table or customer profile.
Staff enters the order details (items, quantities, special
requests).
System verifies inventory levels and sends the order to the
kitchen.
Staff confirms order and provides an estimated time for
fulfillment.
Alternative Flow: If inventory is insufficient, the system
notifies staff to suggest alternatives.

Use Case 3: Monitor Restaurant Performance

Actor: Owner, Manager
Description: The Owner and Manager can view performance
metrics such as sales data, customer feedback, and staff
efficiency to assess the restaurant's operational health.
Precondition: The user must be logged in with Owner or
Manager permissions.
Postcondition: The user views the current performance of the
restaurant.
Normal Flow:
Owner or Manager navigates to the performance dashboard.
System retrieves relevant performance metrics (e.g., sales,
feedback, staff performance).
User filters or analyzes specific time frames or staff members.
The user views or exports the report as needed.
Alternative Flow: If no data is available for the selected
period, the system will notify the user.

Use Case 4: Handle Customer Reservations

Actor: Manager
Description: The Manager handles customer reservation
requests, confirming available tables and times.
Precondition: Manager must be logged in and have access to
the reservation system.
Postcondition: A reservation is successfully created or
managed for the customer.
Normal Flow:
Manager receives a new reservation request.
Manager checks table availability for the requested time and
date.
Manager confirms the reservation and records customer
details.
System sends a confirmation to the customer.
Alternative Flow: If no tables are available, the Manager
suggests alternative times or dates.
Use Case 5: Update Inventory
Actor: Manager, Staff
Description: The Manager or Staff updates the restaurant's
inventory levels based on the stock received or used.
Precondition: Manager or Staff must be logged in with
permission to update the inventory.
Postcondition: Inventory levels are updated in the system.
Normal Flow:
Manager or Staff accesses the inventory module.
System displays current stock levels.
User updates the stock quantities based on usage or new
deliveries.
System adjusts the inventory levels and records the changes.
Alternative Flow: If the item being updated is out of stock or
not in the system, the user is prompted to take appropriate
action (e.g., place an order, notify supplier).