Final Chapter 2

CHAPTER 2
Review of Related Literature and Studies

Introduction
The concept of restaurant order management system, since it is android application, keep
everything as simple as possible. The project consists in an Android application that can be used
by employees in a restaurant to handle the clients, their orders and can help them easily find free
tables or place orders. This application, created mainly for proof of proper user-mobile
interaction. The restaurant menu is organized by categories (appetizers, soups, salads, entrees,
sides and drinks) of menu items. Each menu item has a name (e.g., fried rice), price and
associated recipe. A recipe for a menu item has a chef, preparation instruction sand associated
ingredients. The ingredients are identified by their ingredient id and the quantity of the ingredient
needed to prepare a particular recipe, the unit of measure and a name.
1.1 Related Literature

A major cause for retail stock-outs is store ordering (Corsten and Gruen, 2003;
Anon.,1996). Ordering can also take up a large part of store employees time, thus using
valuable resources. Not surprisingly, automated store ordering (ASO) or computer assisted
ordering (CAO) have been offered as solutions for improving performance and reducing costs
since the beginning of the nineties, when the electronic point-of-sale (ePOS) systems became
more common (Corsten and Gruen, 2003; Baron and Lock, 1995; Thayer, 1991). It has also been
argued that ASO can help to reduce inventories in stores (Van der Vorst et al., 1997). However,
despite the potential advantages, it seems that the majority of retailers have only just started to
implement automated ordering systems at store level. This masters thesis examines how
automated store ordering could more efficiently be utilized to improve store operations and
performance. The thesis was done as a part of a two-year logistics research project Cyclog,
which is carried out at Helsinki University of Technology.
Restaurant Ordering System
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There are two types of production ordering systems. One is the push type production
ordering system and another is pull type production ordering system. In the push type production
ordering system, the ordered quantity in each stage is determined by forecasted demand. In this
system the ordered quantity of each production stage is ordered by a central controller. Material
flows are controlled just as if they are pushed out from the raw materials stage toward the final
stage. In pull type production ordering systems, the ordered quantities in each stage are
determined by actual quantities consumed by the immediate downriver stage. Here no central
controller is needed. Material flows are controlled just as if they pulled into the final product
stage from the stages preceding final production (Raouf and Daya, 1995).
The former type of integration implies that the system consists of two levels, the upper
level consisting of a push type production ordering system and the lower level consisting of a
pull type ordering system (Gupta and Brennann, 1993).
1.2 Local Literature

Barrio Fiesta Restaurant
According to Ms, Evagelista Ongpauco, Manager Barrio Fiesta located at Sm
North, Edsa with todays fast-paced world, finding time to have dinner is almost
impossible.Most of the time youd rather catching on some sleep or youre rushing finish
last weeks workload before this week rools in Restaurant like Barrio Fiesta have made
possible for families to come together, sit down to a good meal of Filipino.
The brainchild of Sixta Evangelista-Ongpauco, Barrio fiesta startded its humble
beginners as a small eatery in the Ongpauco ancestral home in Caloocan City during the
1950s Mama Chit as she is affectingly called soon transformed the small eatry in into a
full down blown fine dining restaurant serving her specialty the kare-kare Pata. Thr
Two recipes became the back home of the Barrio Fiesta menu, which also featured tried
and tested Filipino dishes with Mama Chits twists.
With the help of her eight children Mama Chit expanded Barrio Fieta into numerous
branches across the Philippines and other countries, making Barrio Fieta a hosehold name
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Today , Barrio Fiesta strives to keep Mama chits excellence in cooking by serving
her signature dishes as he vouchers purchase per person For group use a maximum of 5
vouchers can be used. Vouchers are valid for dine in only . Barrio Fiesta Restaurant also
offers reservation Cancellation of Reservation redeem vouchers within validity period
will render the voucher invalid.
MJ Restaurant
According to Mr,Michael A. Sarapi general manager of MJ Restaurant located at
Sta Cruz Manila Califoria Village ,Novaliches Quezon City. In terms of ordering
transaction the restaurant receive orders over the counter. The customer will choose their
order in printed menu and go to the counter. The customer will give their order and their
payment. After order was made the customer will receive a number the number service as
their identification so that the waiter can easily identify where they will give the cooked
dish or meal. The only computerized system their restaurant is the catering event. The
customer must gives a down payment. The restaurant accept reservation for parties and
other catering events Customer must give a down payment so that the reservation will be
accepted.
Sailes Diner Restaurant

According to Ms. Joy Santos and Ms, Irene Lalu(manager) of sales Diner
Restaurant, this located at Susano Road, Deparo Caloocan City. In terms of their ordering
transaction, the restaurant receive orders from the customer over the counter.Customer
will choose their order in a printed display menu above the counter. Customer will
receive a printed receipt after the order was made the customer will receive easily
identify where they will give the cooked dish or meal .the restaurants accept reservation
for parties and other catering events customer must give a down payment the restaurant
accept the reservation for parties and other catering events.
1.3 Foreign Literature
Page 3
Big Daddys Restaurants

Based on the proponents research Murray L. Handwerker owner of big Daddys located at
Coney Island Avenue in their Sheep sheadBay were a chain of restaurant located at in New York,
Florida and the Bahamas, local landmarks in Brooklyn and competitor to the better-know
Nathans Famous also Coney Island. Big Daddys was founded in 1964, and the last location
closed circa 1991. The First Big Daddys Restaurant opened in 1964 , and was located on Coney
Island Avenue inb the Sheep shead Bay section Brooklyn NY. It was known to be the only true
competitor of Nathans Famous Hot dogs. The driving force behind Big Daddys success Was the
partnership of Murray L. Handwerker, the nephew of Nathan Handwerker , founded of Nathans
famous and Robert big daddys Napp.
During the mind-1970s Miami club fighter Jerry Powers whose claim to fame was 44 fights in
one year worked at Big Daddys Restaurant on Lincoln Road in Miami Beach
URL: http:/www.bigdaddyssnyc.com
Baggers Restaurant
Based on research Mr. Michael Mack owner of the Baggers Restaurant they
reinvented the restaurant and overtaken the restaurant of the first and second dimension
( service and self- service restaurant) All goods things come from above: freshly prepared
delicious meals and drinks ordered per touch screen transported on the metallic tracks
directly to your table. They only use fresh high- quality ingredients, many of which are
organic produce, directly from the local region You will also experience a futuristic but
cozy ambience, cheerful, warm-hearted service staff and last but not least scrumptious,
freshly prepared dishes at a good price- performance ratio. Experience the state of art
information technology in a restaurant for the first time. Before placing the orders via
touch screen , the customer can read about selected suppliers, the concept or attractive
bonus system. Baggers restaurant software offers hit list of other guets to ease their
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choice. And after dinner they can evaluate the meals, service or the ambience of the
restaurant, recommend us Via E-mail or SMS- The customer can do directly per touch
screen at your seat.
URL : http://www.sbaggers.de/main-ger/?sid=home&lang=en
The Modern Resataurant

Based on proponets research Chef Gabriel Kreuther owner of the Modem
Restaurant first appeared on the New York as a soup chef at La Caravelle, we on to the
become the chef de cusine at Jean Geoges, and performed brilliantly in his first solo at
Atelier on Central Park South.. Kreuther blossoms on this page , where art and food
reflect one other. Architects Bentel&Bentel created the cool and subdued space of black
and white and glass, leacing room for the food express itself. Meanwhile the less
formal(and more affordable) Bar Room next door features a rowdy and warm ambience.
Hailing fromAlcase,Kreuther remains faithful to his roots: mastering the classical
fundamentals uncompromising in his quest for pristine organic products certainly he is
not a waiter of Escoffer haute cuisine, rather he pursues the integration of new elements
from all ,as they synthesized in the New York Kreuthers talent cooking from the coulis
dotting the plate of the rabbit terrine with Gewurztraminer and anise to the roasted cobia
with toasted sesame seeds, tarragon and jalapeno vinaigrette. Dinners might also
encounter dishes like a loupe mern souffl or Long Island duck and foiegras ravioli. For a
sweet finale, executive pastry chef Marc Amount might present Concord grape vacheirn
with pistachio ice cream and yogurt meringue; a pineapple macaron with balsamic
caramel and miniature ice cream cones More delights follow on the custom-made
mignardise cart.
2.2 Related Studies
Page 5
In exploration, we find new techniques, new knowledge, event develop new substances,
gadgets, equipment, processes or procedures, imagination and skill is employed by the
researcher. The commodities, new devices, services, in technology are needs of man for a better
fuller life which is the concern of the research. These useful arts are the products of the
technological environment and the end-user is society in general. The excerpt was stated by
Josefina
Estolas
in
the
book
Fundamentals
of
Research
(1995).
Science and technology are essential for national development and progress. The State
shall give priority to research and development, invention, and their utilization, and to science
and technology education according to the 1987 Philippine Constitution (Article XIV, Section
10).
Since computer power was the critical resource, efficiency of processing became the
main goal. Emphasis was placed on automating existing process such as purchasing or paying,
often within single department as indicated by Jeffrey A. Hofer on Modern System Analysis and
Design (1996).
2.2.1 Foreign Studies

There are two types of production ordering systems. One is the push type production
ordering system and another is pull type production ordering system. In the push type production
ordering system, the ordered quantity in each stage is determined by forecasted demand. In this
system the ordered quantity of each production stage is ordered by a central controller. Material
flows are controlled just as if they are pushed out from the raw materials stage toward the final
stage. In pull type production ordering systems, the ordered quantities in each stage are
determined by actual quantities consumed by the immediate downriver stage. Here no central
controller is needed. Material flows are controlled just as if they pulled into the final product
stage from the stages preceding final production (Raouf and Daya, 1995).
Page 6
The former type of integration implies that the system consists of two levels, the upper
level consisting of a push type production ordering system and the lower level consisting of a
pull type ordering system (Gupta and Brennann, 1993).
2.2.2 Local Studies
Lopez 1978 conducted a study on a restaurants in Baguio City and found out that 1
Restaurant are largely sole proprietorship in organization they are mostly owned by
Filipinos, although many others are owned by Chinese and American 2 Most
Resataurants personnel are male, single and predominantly high school graduates 3.In
terms of available facilties and practices the following are found a on service facilities,
entrance and exits are properly situated, good furniture and fixture parking space
available good lighting and ventilation. Some foods restaurants as limited mean
restaurants that do not have table service(Eherts and Gisler 1989)ngetting food to then
customer is less than a minute after order is take specialize in Chicken, seafood roast beef
and etc.
2.3 Synthesis and Significance of the Study

In this chapter we look at the process of finding, collecting, analyzing and synthesizing
research articles which relate to the topic of our study. Before we can add to the knowledge base
of our field of study, we must learn what is already known. The literature search provides a
factual base for the proposed study.
Page 7

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CHAPTER 2

Review of Related Literature and Studies

1.1 Related Literature

Restaurant Ordering System

1.2 Local Literature

Restaurant Ordering System

Sailes Diner Restaurant

1.3 Foreign Literature

Restaurant Ordering System

Big Daddys Restaurants

Restaurant Ordering System

The Modern Resataurant

2.2 Related Studies

Restaurant Ordering System

2.2.1 Foreign Studies

Restaurant Ordering System

2.2.2 Local Studies

2.3 Synthesis and Significance of the Study

Restaurant Ordering System

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