Abstract

Online food ordering systems have undergone a profound metamorphosis with the advent of digital technologies, catalyzing a pivotal shift in the operational dynamics of the gastronomic sector. This paper elucidates the conceptualization, design, and implementation of an advanced, web-based food ordering system, meticulously engineered to elevate the efficiency and sophistication of food service operations. Employing the rigorously structured Systems Analysis and Design Methodology (SSADM), this system represents a transformative departure from traditional, paper-based methodologies, integrating a robust digital architecture. The system’s foundational infrastructure incorporates WAMP Server, an integrated suite comprising Apache, MySQL, and PHP, complemented by HTML, to establish an optimized, user-centric platform. This application endows both consumers and restaurant administrators with an extensive array of functionalities, including seamless online food ordering, efficient delivery management, comprehensive customer information management, dynamic menu information management, and sophisticated administrative reporting. By leveraging this innovative system, restaurants can significantly enhance operational efficiency, mitigate the limitations inherent in manual processes, and afford customers unparalleled convenience in placing orders from any geographic location. The implementation of this system is projected to result in substantial enhancements in service delivery and overall business performance. Rigorous testing within a controlled environment has substantiated the system’s efficacy in achieving these objectives, underscoring its potential as a transformative instrument for contemporary food service enterprises. This study highlights the imperative for the gastronomic industry to embrace cutting-edge technological solutions to meet the evolving demands of modern food service operations.

Keywords: Online food ordering system, web based platform, user interface design, system implementation, restaurant e-commerce, SSADM.

Keyworde: Online food ordering system, web based platform, user interface design, system implementation, restaurant e-commerce, SSADM

Full Text PDF

Refrences:

1. Ansel D, Dyer C. A framework for restaurant information technology. Cornell Hotel and Restaurant Administration Quarterly. 1999 Jun;40(3):74-84.
2. Gan CC. Online Fast Food Restaurant Ordering System (Doctoral dissertation, Universiti Utara Malaysia). 2000. Available from https://ep3.uum.edu.my/499/ 
3. Yang Y. Design and Implementation of Online Food Ordering System Based on Springcloud. Information Systems and Economics. 2022 Nov 17;3(4):66-71.
4. Parija Bhatnagar. Dining trends: Self-service=quick service. Restaurant News Resource. 2006. Available from: https://money.cnn.com/2006/03/27/news/companies/restaurant_trends/index.htm?source=yahoo_quote 
5. Ahmad I, Iqbal Y, Haq I, Jan SU. Pizza Ordering Management System. Available at SSRN 4355330. 2023 Feb 12. 
6. Shimoff, J. (2015). fastcasual. NetWaiter releases new consumer site. 2015. Available from: https://www.fastcasual.com/news/netwaiter-releases-new-consumer-site-mynetwaiter/ 
7. Dabholkar PA. Consumer evaluations of new technology-based self-service options: An investigation of alternative models of service quality. International Journal of research in Marketing. 1996 Feb 1;13(1):29-51.
8. Meuter ML, Ostrom AL, Roundtree RI, Bitner MJ. Self-service technologies: understanding customer satisfaction with technology-based service encounters. Journal of marketing. 2000 Jul;64(3):50-64.
9. Meuter ML, Bitner MJ, Ostrom AL, Brown SW. Choosing among alternative service delivery modes: An investigation of customer trial of self-service technologies. Journal of marketing. 2005 Apr;69(2):61-83.
10. Collier JE, Sherrell DL. Examining the influence of control and convenience in a self-service setting. Journal of the Academy of Marketing Science. 2010 Aug;38:490-509.
11. Hui MK, Bateson JE. Perceived control and the effects of crowding and consumer choice on the service experience. Journal of consumer research. 1991 Sep 1;18(2):174-84.
12. Eric Langeard,John E.G. Bateson, Christopher H. Lovelock, and Pierre Eiglier,“Services Marketing: New Insights from Consumers and Managers,”Report No.81-104(1981), Marketing Science Institute, Cambridge, MA.
13. Baskerville R. Risk analysis as a source of professional knowledge. Computers & Security. 1991 Dec 1;10(8):749-64. 
14. Ishak IS, Alias RA. Designing a strategic information system planning methodology For Malaysian institutes of higher learning (ISP-IPTA). Skudai, Malaysia: Universiti Teknologi Malaysia; 2005.
15. Nworuh GE. Fundamentals of Applied Quantitative Techniques for Management Decisions. 2001.