ANDROID BASED INTELLIGENT E-RESTAURANT ORDERING SYSTEM

Authors

  • Ketaki S. Raut AISSMS IOIT, Pune, Maharashtra, India
  • Mr.S.B.Dhonde AISSMS IOIT, Pune, Maharashtra, India

Keywords:

Android, ordering, restaurant, table unitq, reception unit

Abstract

Over the years, technology has tremendously revolutionized the restaurant industry. Standard of living of people has also improved. Now more and more people are willing to spend money on food in restaurants, because of which competition in the catering industry is becoming increasingly intense. This increases the need of proper management into the restaurant system. This paper is about orders made by the customers will be instantly reach the kitchen module. Android based application is user-friendly, improves efficiency and accuracy for restaurants by saving time, reduces human errors. Also A Hardware system through which the user can order the food like normal restaurant system. For this using ARM7 microcontroller and a Matrix keyboard to choose the food. The food menu will be displayed on the LCD screen of microcontroller. When the user chooses the food an Ordered Item list will be displayed on LCD with the Bill amount. This system increases quality and speed of service.

References

I. Ali Adil Ali, “Tablet PC In Restaurant”, IEEE Student Conference on Research and Development, December 16-17, 2013, Putrajaya, Malaysia

II. Bhaskar Kumar Mishra, “Touch Based Digital Ordering System on Android using GSM and Bluetooth for Restaurants”, IEEE INDICON,2015

III. Yawen Li, “E-Commerce on-line Catering Reserving

a. And Ordering System Based on Mobile Intelligent

b. Terminal”, Proceedings of AlAI,2011

IV. M. Z. H. Noor, “The Development of Self-service Restaurant Ordering System (SROS)”, IEEE Control and System Graduate Research Colloquium,2012

Additional Files

Published

15-05-2016

How to Cite

Ketaki S. Raut, & Mr.S.B.Dhonde. (2016). ANDROID BASED INTELLIGENT E-RESTAURANT ORDERING SYSTEM. International Education and Research Journal (IERJ), 2(5). Retrieved from http://ierj.in/journal/index.php/ierj/article/view/253