University of Engineering and Technology NC
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Lab Project Report
Pak Cosine Restaurant
Session 2024_2028
Database System
Submitted by:
Seerat Fatima (2024_CS_663)
Umme Ammara (2024_CS_664)
Muhammad Hussnain (2024_CS_696)
Submitted to:
Miss. Rida Saeed
DEPARMENT OF COMPUTER
SCIENCE
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University of Engineering and Technology NC
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CONTENTS
1. Introduction .............................................................................................................................................. 4
This documentation provides a comprehensive overview of the Restaurant Management System
database designed for a semester project. The system manages all aspects of restaurant operations
including customer orders, reservations, inventory, staff management, and financial reporting. .......... 4
Key Features: ............................................................................................................................................. 4
2. Objectives.................................................................................................................................................. 4
3.Detailed Table Structure ............................................................................................................................ 5
3.1 Core Tables .......................................................................................................................................... 5
3.2 Customers Table .................................................................................................................................. 5
3.3 Employee ID......................................................................................................................................... 6
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Description: Manages staff information. ......................................................................................... 6
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Columns: .......................................................................................................................................... 6
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EmployeeID (INT, PRIMARY KEY): Unique identifier. ....................................................................... 6
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PersonID (INT, FOREIGN KEY): Links to Persons.PersonID. .............................................................. 6
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Position (NVARCHAR (50)): Job title (e.g., "Waiter"). ...................................................................... 6
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HireDate (DATE): Employment start date. ....................................................................................... 6
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Salary (DECIMAL (10,2)): Monthly salary. ........................................................................................ 6
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IsActive (BIT): Active status (1 = active, 0 = inactive)....................................................................... 6
3.4 Menu Items ......................................................................................................................................... 6
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Description: Restaurant menu items organized by categories. ....................................................... 6
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Columns: .......................................................................................................................................... 6
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ItemID (INT, PRIMARY KEY): Unique identifier. ............................................................................... 6
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CategoryID (INT, FOREIGN KEY): Links to Categories.CategoryID. ................................................... 6
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ItemName (NVARCHAR (100)): Name of the dish/drink.................................................................. 6
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Description (NVARCHAR (500)): Item description. .......................................................................... 6
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Price (DECIMAL (6,2)): Selling price. ................................................................................................ 6
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Is Available (BIT): Availability status (1 = available). ........................................................................ 6
3.5 Order ................................................................................................................................................... 6
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Description: Tracks customer orders................................................................................................ 6
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•
Columns: .......................................................................................................................................... 6
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Ordered (INT, PRIMARY KEY): Unique identifier. .............................................................................. 6
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CustomerID (INT, FOREIGN KEY): Links to Customers. CustomerID. ................................................ 6
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EmployeeID (INT, FOREIGN KEY): Links to Employees. EmployeeID. ................................................ 6
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TableID (INT, FOREIGN KEY): Links to DiningTables.TableID. ............................................................ 6
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Order Date (DATETIME): Timestamp of order placement. ............................................................... 6
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Status (NVARCHAR (20)): Order status (e.g., "Pending", "Completed"). .......................................... 6
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Total Amount (DECIMAL (10,2)): Order total. .................................................................................. 6
3.6 Billing Management ............................................................................................................................ 7
4. Advantages................................................................................................................................................ 7
5. Disadvantages ........................................................................................................................................... 8
6. Expected Outcomes .................................................................................................................................. 8
Streamlined Operations: ........................................................................................................................... 8
Enhanced Customer Experience: .............................................................................................................. 9
Data-Driven Decision Making: ................................................................................................................... 9
Improved Staff Productivity: ..................................................................................................................... 9
Scalability:.................................................................................................................................................. 9
Academic Demonstration: ......................................................................................................................... 9
7. Conclusion ................................................................................................................................................. 9
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1. INTRODUCTION
This documentation provides a comprehensive overview of the Restaurant Management System database
designed for a semester project. The system manages all aspects of restaurant operations including
customer orders, reservations, inventory, staff management, and financial reporting.
Key Features:
•
Persons: Stores personal information (shared by customers and employees)
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Customers: Restaurant patrons with loyalty programs
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Employees: Staff members with position and salary information
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Menu Items: Food and beverage offerings organized by categories
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Dining Tables: Physical tables in the restaurant
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Orders: Customer food orders
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Reservations: Table booking information
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Inventory: Stock items for the kitchen
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Payments: Transaction records
2. OBJECTIVES
The primary objectives of the Hospital Management System are:
1. Ease of Use: The system should be intuitive and easy to navigate, allowing users to add, modify,
or remove information with minimal training.
2. Automation: The system should automate routine tasks, such as patient registration, billing, and
room allocation, to save time and reduce human error.
3. Data Integration: The system should consolidate data from various departments (e.g., patient
records, doctor schedules, billing) to generate comprehensive reports and provide actionable
insights.
4. Cost Efficiency: The system should reduce operational costs by optimizing resource utilization and
minimizing errors in billing and record-keeping.
5. Data Security: The system should ensure the confidentiality and security of patient data,
complying with privacy regulations.
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3.DETAILED TABLE STRUCTURE
The HMS will consist of the following modules, each with specific functionalities:
3.1 Core Tables
Description: Stores personal information for both customers and employees.
Columns:
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PersonID (INT, PRIMARY KEY): Unique identifier.
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FirstName (NVARCHAR(50)): First name.
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LastName (NVARCHAR (50)): Last name.
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Phone (NVARCHAR (15)): Contact number.
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Email (NVARCHAR (100)): Email address.
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Created Date (DATETIME): Record creation timestamp.
3.2 Customers Table
Description: Tracks restaurant patrons and loyalty programs.
Columns:
CustomerID (INT, PRIMARY KEY): Unique identifier.
PersonID (INT, FOREIGN KEY): Links to Persons.PersonID.
LoyaltyPoints (INT): Rewards points balance.
JoinDate (DATETIME): Date customer joined.
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3.3 Employee ID
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Description: Manages staff information.
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Columns:
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EmployeeID (INT, PRIMARY KEY): Unique identifier.
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PersonID (INT, FOREIGN KEY): Links to Persons.PersonID.
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Position (NVARCHAR (50)): Job title (e.g., "Waiter").
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HireDate (DATE): Employment start date.
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Salary (DECIMAL (10,2)): Monthly salary.
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IsActive (BIT): Active status (1 = active, 0 = inactive).
3.4 Menu Items
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Description: Restaurant menu items organized by categories.
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Columns:
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ItemID (INT, PRIMARY KEY): Unique identifier.
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CategoryID (INT, FOREIGN KEY): Links to Categories.CategoryID.
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ItemName (NVARCHAR (100)): Name of the dish/drink.
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Description (NVARCHAR (500)): Item description.
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Price (DECIMAL (6,2)): Selling price.
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Is Available (BIT): Availability status (1 = available).
3.5 Order
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Description: Tracks customer orders.
•
Columns:
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Ordered (INT, PRIMARY KEY): Unique identifier.
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CustomerID (INT, FOREIGN KEY): Links to Customers. CustomerID.
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EmployeeID (INT, FOREIGN KEY): Links to Employees. EmployeeID.
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TableID (INT, FOREIGN KEY): Links to DiningTables.TableID.
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Order Date (DATETIME): Timestamp of order placement.
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Status (NVARCHAR (20)): Order status (e.g., "Pending", "Completed").
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Total Amount (DECIMAL (10,2)): Order total.
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3.6 Billing Management
•
•
Description: Manages table bookings.
Columns:
• Reservation (INT, PRIMARY KEY): Unique identifier.
• CustomerID (INT, FOREIGN KEY): Links to Customers. CustomerID.
• TableID (INT, FOREIGN KEY): Links to DiningTables.TableID.
• Reservation Date (DATETIME): Booking date/time.
• PartySize (INT): Number of guests.
• Status (NVARCHAR (20)): Booking status (e.g., "Confirmed").
3.7 ERD
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4. ADVANTAGES
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No Extra Training Required: The system is designed to be user-friendly, reducing the need for
extensive training.
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Easy Implementation: The system can be quickly deployed and integrated into existing hospital
workflows.
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Cost-Effective: The system reduces operational costs by automating processes and minimizing
errors.
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Data Security: The system ensures the confidentiality and security of patient data.
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Resource Optimization: The system helps hospitals use resources (e.g., rooms, staff) more
efficiently.
5. DISADVANTAGES
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Paper Dependency: The system may still require some paper-based processes, leading to
potential inefficiencies.
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Maintenance Challenges: Regular maintenance is required to ensure the system runs smoothly.
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Data Volume: Managing large volumes of data can be challenging, especially as the hospital
grows.
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Data Recovery: Once data is lost or corrupted, it may be difficult to recover.
6. EXPECTED OUTCOMES
Expected Outcomes of the Restaurant Management System
The implementation of this database system is designed to achieve the following outcomes:
Streamlined Operations:
Automates order tracking, table management, and inventory control, reducing manual errors and
improving efficiency.
Ensures seamless coordination between front-of-house (e.g., reservations) and back-of-house (e.g.,
inventory) operations.
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Enhanced Customer Experience:
Faster order processing and accurate reservation handling improve customer satisfaction.
Loyalty programs (tracked via LoyaltyPoints) encourage repeat business.
Data-Driven Decision Making:
Reports like Daily Sales and Top Selling Items provide actionable insights for menu optimization and
staffing.
Low Inventory Alerts prevent stockouts and minimize waste.
Improved Staff Productivity:
Clear visibility into open orders and table statuses helps staff prioritize tasks.
Automated triggers (e.g., updating order totals) reduce administrative workload.
Scalability:
The normalized schema supports future expansions (e.g., online ordering, delivery tracking).
Academic Demonstration:
Serves as a comprehensive semester project, showcasing skills in database design, SQL, and business logic
implementation.
6. CONCLUSION
The Restaurant Management System database project successfully demonstrates the practical
application of database design principles, SQL programming, and business logic implementation in a
real-world scenario. By leveraging a normalized relational schema, the system ensures data
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integrity, efficiency, and scalability while addressing key operational challenges in restaurant
management.
Key Achievements:
1. Automation: Streamlined workflows (orders, reservations, inventory) reduce manual effort and
errors.
2. User Experience: Enhanced customer and staff interactions through intuitive data access.
3. Academic Rigor: Meets course objectives by showcasing:
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3NF normalization for optimal table structures.
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Complex queries for business intelligence.
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Triggers/views to enforce rules and simplify reporting.
THE END
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