An Innovative Approach for Online Food Order Management System

2018 ◽  
Vol 8 (3) ◽  
pp. 19
Author(s):  
Anshika Srivastava ◽  
Anjali Baranwal
Keyword(s):  
Open Source Software ◽  
Fast Food ◽  
Book Order ◽  
Food Items ◽  
Order Management ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
System Administrator ◽  
Data Connection ◽  
Food Order

Abstract— Restaurants are one of the favorite premises .An online food ordering is a integrated process in fast food Restaurants to offer choice of food from menu, cooked and served or packaged hot to satisfy customer  to immediately make orders on their ownselves. Customers can also call the restaurant to pack in advance or to  deliver the food item but sometimes restaurants run out of certain items.The existing system lacks the feature to use Remote GPS tracker such that restaurant managers are auto updated about the location of the customer before reaching the restaurant. We propose a complete system to easily manage online menu where items update as per the availability of food and prices. The Customer views the products, register and place the order. The system administrator adds and manages user accounts and the Manager manages product and orders. The Kitchen meal deliverable deals with pending deliveries .The proposed system is developed using Android platform which is open source software and built in data connection modules. It also decreases labour rates to replace mobile phones to book order and table unlike employees who come to take order and payments .In advent of food consumption problems like obesity, overeating etc. ,he proposed system will show food items with nutrition based searches showing ingredients of the food items.

scholarly journals Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013

2018 ◽  
Vol 21 (11) ◽  
pp. 2117-2127 ◽  
Author(s):  
Jackie Soo ◽  
Jennifer L Harris ◽  
Kirsten K Davison ◽  
David R Williams ◽  
Christina A Roberto
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant ◽  
Nutrient Profile ◽  
Food Items ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Changes Over Time ◽  
Over Time

AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.

scholarly journals Moderating Effect of Gender on the Relationship between Technology Readiness Index and Consumers’ Continuous Use Intention of Self-Service Restaurant Kiosks

Information ◽  
2021 ◽  
Vol 12 (7) ◽  
pp. 280
Author(s):  
Tae-Kyun Na ◽  
Sun-Ho Lee ◽  
Jae-Yeon Yang
Keyword(s):  
Fast Food ◽  
Moderating Effect ◽  
Technology Readiness ◽  
Fast Food Restaurant ◽  
Men And Women ◽  
Restaurant Managers ◽  
Fast Food Restaurants ◽  
Self Service ◽  
Continuous Use ◽  
The Relationship

This study aims to analyze the moderating effect of gender on the relationship between technology readiness and willingness to continue using self-service kiosks in fast-food restaurants among middle-aged and older consumers. We conducted a survey from 1 May to 30 May 2020 among 320 consumers born in or before 1980 who only used kiosks in fast-food restaurants. The findings are as follows: First, the more innovative and optimistic the consumer, the more they are willing to continue using kiosks, whereas the more discomfort the consumer feels, the less likely they are to continue using them. Second, among technology readiness factors, a sense of insecurity does not have a significant effect on the willingness to continue to use kiosks. Third, among innovative consumers, men were found to be more likely to continue using kiosks than women. Thus, fast-food restaurant managers need to know that men and women perceive technology-based self-service differently.

Friction variation in assessing slipperiness in fast-food restaurants in the USA

2006 ◽  
Author(s):  
Wen-Ruey Chang ◽  
Yueng-Hsiang Huang ◽  
Kai Way Li ◽  
Alfred Filiaggi ◽  
Theodore K. Courtney
Keyword(s):  
Fast Food ◽  
The Usa ◽  
Fast Food Restaurants

Organisational Culture Dimensions And Employee Performance In Nigerian Fast Food Restaurants

GIS Business ◽  
2020 ◽  
Vol 14 (6) ◽  
pp. 1070-1096
Author(s):  
Friday Ogbu Edeh ◽  
Joy Nonyelum Ugwu ◽  
Isaac Monday Ikpor ◽  
Anthony Chukwuma Nwali ◽  
Chimeziem C. Gabriela Udeze
Keyword(s):  
Fast Food ◽  
Employee Performance ◽  
Simple Random Sampling ◽  
Organisational Culture ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Market Culture ◽  
Culture Dimensions ◽  
Clan Culture ◽  
Fast Food Restaurants

This study investigates the effect of organisational culture dimensions on employee performance in Nigerian fast food restaurants using cross-sectional survey. Forty fast food restaurants were selected using simple random sampling. Nine hundred and twenty five employees were surveyed. Sample size of two hundred and seventy two was ascertained with Krejcie and Morgan. Method for data collection is questionnaire. Two hundred and thirty nine copies of questionnaire were retrieved out of two hundred and seventy two copies administered. Simple linear regression was used to analyse the hypotheses with the aid of IBM SPSS 20.0. This study found that organisational culture dimensions predicted with clan culture and market culture has a positive significant effect on employee performance. It concludes that organisational culture dimensions measured in terms of clan culture and market culture engenders employee performance through effectiveness and efficiency. One of the practical implications is that Nigerian fast food restaurant practitioners should clearly define their clan culture for newcomers to imbibe to enable them increase their performance.  

Commercial Development at Rural and Small-Town Interstate Exits

1998 ◽  
Vol 1649 (1) ◽  
pp. 95-104 ◽  
Author(s):  
David T. Hartgen ◽  
Ji Youn Kim
Keyword(s):  
Fast Food ◽  
Small Town ◽  
Local Market ◽  
Network Access ◽  
Commercial Development ◽  
Gas Stations ◽  
Trade Area ◽  
Fast Food Restaurants ◽  
Regression Techniques ◽  
Site Competition

Commercial development at 63 rural and small-town Interstate exits is quantified and related to local market wealth, size, geography, access, traffic, site competition, and other development. Five development types (gas stations, convenience stores, fast food restaurants, sit-down restaurants, and motels) are studied. The geographic information system TransCAD 3.0 is used to determine network access and local trade area characteristics. Models are then estimated for each development type using classification and regression techniques separately and in combination. Model estimates are then compared with actual development. Results show that the relationships are complex, often nonlinear; and show high correlation between development types. The findings should be useful for planning exit land use, coordinating market assessments, determining the value of land, and assessing sites for business placement.

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