International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395 -0056
Volume: 04 Issue: 04 | Apr -2017
p-ISSN: 2395-0072
www.irjet.net
SURVEY ON INTELLIGENT FOOD MENU ORDERING SYSTEM SOWNDARYA H K1, ABHINAYA R2, PRATHIBA B S 3 1UG
STUDENT, DEPT.OF IS&E, THE NATIONAL INSTITUTE OF ENGINEERING, MYSURU, INDIA
2UG
STUDENT, DEPT.OF IS&E, THE NATIONAL INTITUTE OF ENGINEERING, MYSURU, INDIA
3ASSISTANT
PROFESSOR, Dept. of IS&E, THE NATIONAL INSTITUTE OF ENGINEERING, MYSURU, INDIA
---------------------------------------------------------------------***--------------------------------------------------------------------combos. This system provides some additional Abstract - The increasing growth of wireless technology and mobile services in this era is creating a great impact on
features by making the overall process and
our life style. Some efforts have already been taken to carry
management
the process of ordering in hotels by using hardware
conventional ordering systems.
much
easier
compare
to
the
components like Avr16 Microcontroller, LCD display module and Zigbee module. The Existing system is fully dependent on hardware and it is very difficult to club all the components to make a system. In addition to that
2. LITERATURE REVIEW Traditional paper-based systems:
understanding and operating the system is very difficult for
The traditional paper based system was one of the
some users and this system is not going to manage the
most extensively used systems worldwide. In this
business model properly. In this field, touch screen based advanced menu display and ordering system concept is a new innovative idea.
system all records need to be stored on paper. However, this system is associated with various problems [6]. Some of the problems are mentioned
Key Words: Browser Enabled Device, WLAN, E-menu, zigbee
below: o
The most common stumble is that waiters
1. INTRODUCTION
may make mistakes with customers orders.
Now a days, we find that each and every field is
At times, a waiter can forget to add a
based on the use of some kind of technology. Even
specific item ordered by the customers and
though developments are being taking place in many
make changes and forget to give the order
fields, we find that the most commonly visited place
to the kitchen.
by every person that is a hotel is still the same. No
o
In order to determine whether the food is
advancements have been taken place in the ordering
ready or not the waiters need to constantly
system of a menu in the hotels and we can still find
check with the chefs. Conversely, chef needs
the earlier paper based systems in many of the
to make sure waiters know that food is
hotels. This system is not fully dependent on
ready. This can cause the food to get cold
hardware and instead of that software will play a
over time and lead to potential food-
major role and it maintains all users personal
poisoning.
information to send messages about offers and 2017, IRJET
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