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Discussion on Project Outline

Discuss about the Online Food Delivery Application.

Development of online food delivery application is helpful to promote higher count of food lovers for splurging towards the field of a restaurant. The system brings advantages of simple ordering process through online with sufficient choices for customers with less expenditure and less time (Nallamuthu et al. 2017).

The prior research has shown that the project has been vital in aspect to higher sophistication and flexibility to use the innovation. In the following study, an explanation is presented regarding the activities done to complete the project. The most important aspects understood are demonstrated, and the thing that has worked is analysed. Lastly, the things that could be done for future projects are also discussed here.

The new business has been dealing with online food delivery app within computers and smart-phones. This is helpful for customers to search for food joints and restaurants nearby. Furthermore, it helps in ordering foods that should be delivered directly to the desired location. This must be done with minimal cost. At the current business, an effective website is intended to be developed for accessing the apps through phones and computers. Besides, the development of the application various additional requirements is needed to be fulfilled. This includes sealing partnerships having different popular food joints and restaurants under the scope of service and receiving different other service benefits. Moreover, the given project plan is used to implement and develop a new business project.

The project has been helpful to design an online site regarding new businesses for new food delivery. It is also useful to develop phone app for the same reason and make contacts with food joints and restaurants for partnership and license. This also leads in hiring delivery boys, purchasing bikes for those boys and prints and bags company logos over the same. A company logo must be bought that should be inscribed within t-shorts for those delivery boys.

Additionally, the app and site have also needed to incorporate various other elements. This must also include an online registration system for the users who are new along with a login system for the users who have registered already. Moreover, there must be spaces to enter data about personal profiles of those users. Every restaurant must be listed at the selected area, and in-detailed food prices and menus of dishes must be there within every restaurant. The orders should be placed effectively, and online payments must be made with choosing the option of cash on delivery. The contact details of the delivery boy assigned must be stored and the location of the boy should be tracked within the inbuilt mapping.

Reasons behind choosing the Project

Here an effective quality analysis is also highlighted for providing suitable quality of the smartphone applications. The desired application is expected to deliver and run all types of listed features. Besides, there must be bugs and glitches present with regular patch upgrades. Moreover, the decisions on procurement must be addressed. For this process, the hardware that has to be procured must be updated and run instead of any failures. Besides, the software procured is also intended to be licensed properly with a full version.

As there has been lack of fill fledge application fulfilling customer requirements by supplying foods from restaurants and mess service, the application is highly needed. The suggested system has been used by people to shift from various cities and cites. This has been helpful to study multiple towns. The system is beneficial to deliver flexibility to users/customers from restaurants uploaded daily. Here the system has been devoid of limitations of order amounts needed by customers (Cho, Bonn and Li 2018). Here the application is used as the startup business for developers. This has been providing feedback from customers for users hence as any error occurs there has been feedback dialogue towards of the users.

This system has been designed for avoiding users performing inappropriate actions and fatal errors. The scope of the suggested system has been justifiable since the huge number of individuals has been transferring to various cities. Thus the broad range of people has been able to use the suggested system (Hill et al. 2017). Further, the interface/system has been taking inputs from the users. This has been attributing providing data to datasets. Moreover, the cause behind choosing the project has been a concept to resolve issues witnesses while they move to another city. This system has been used by users to deliver the food service (McClements 2015). Apart from this, the system has been making effective communications taking place between producers and consumers of the system leading to an effective and ideal system.

The current case study has helped in understanding that there have been various challenges in setting up the form. Here, the primary issues have been that the restaurants have not been aware of the efficiencies resulting from the better implementation of the technology from regular operations. Here, every fast food has needed employees to receive order and then make the payment process (Rezaei, Nasirpour and Fathi 2015). Moreover, the labour rates have been rising every time and have been complicated to seek employees in the middle of the highway. Thus the problems are to be solved for designing the food system. In this way, the restaurant can get equipped with a touchscreen that has been user-friendly, with a debit/credit card and software to complete the process in the backend. Here the system administrator has been receiving rights of entering the menu having the present prevailing prices. Moreover, one can come into the system anytime through a secured password for changing menu contents through incorporating and deleting items of changing the price (Lee,  Lee and Jeon, 2017).

Problems with the Application

As the customers enter the restaurants, he can place the order through that touch screen having an intuitive graphical user interface. This includes a selection of language to the confirmation of the payments. One can select the food options as per the system and choice displaying then an amount of payment needed to finish that order (McClements 2017). Further, they would have the scope to pay that bill through cash, credit card and debit card. Besides the users can slide the card and the system can check the validity of the payment and card is made. Thus a receipt can be printed that must comprise of the order and order number sent to the kitchen for processing.

Moreover, because of standard measures employed by the projects, it has been hard to satisfy necessities of customers. There have been mistakes regarding taking orders to the customers (Surh, Decker and McClements 2017). Here the process to collect customer purchase orders has also been tedious. It has been helpful to make the good deliver on time. This has lead to lack of understanding between employees and customers. Moreover, the poor record keeping system can lead to loss of important records reported in the past consequently (Liu et al. 2017). Apart from this, protection of the system from unauthorised access has been issue defiled by the solution. Unnecessary time is also wasted on conveying data through the flow of authority. The management at a time can seek to get a copy of the form of customer order and make a lot of time to retrieve that. It has been causing reduction of prediction flow. These main issues are witnessed by the current system and must be mitigated with effective measured (Lawrence et al. 2015).

However, this has been minimising employee numbers beyond the counter. Here the system has been used to decrease the labour cost and has been less probable to make mistakes (Fallaize et al. 2014). Furthermore, it has been avoiding long queues at the counter because of the execution speed and optimum screens in accommodating most of the throughputs.

These are the interfaces with the external system and p[participating in use case modelling, At the current project the actors are listed below.

Customer

 This is the principal customer ordering food and making that payment.

Store manager

 They have been holding the rights of changing the menu and entering the system for making any changes.

Internal order system

 They have been reading the order provided by the customers has passed that to the person preparing the food.

Bank system

 They are the backbone to perform debit/credit card transactions.

Cash collector

 They would get the cash from customers and provide back that change.

Food preparation person

 They get orders placed by customers by an internal system of ordering (Lee, Lee and Jeon 2017).

The reason behind developing the project has been addressing every problem that has been plaguing the current system. They have been doing the assessment and storing data interactively and automatically (Fu et al. 2016). The report must confirm specific data required by the management through monitoring. This has needed the input of needed data along with recording fast ordering of food and delivery. Thus the report is to be created. This suggested system has been comprising of features like accuracy to handle data, amount of paperwork that can be reduced decreased, quick operation rate to make the ordered food available and delivered on time (Manning, Peck and Byrne 2018). As per as flexibility is concerned it can be accessed at any time and consist of an easy method to duplicate to backup as there is any data loss. Besides, there is quick retrieval system and better storage. Lastly, the errors in the report can be minimized greatly (Trinetta et al. 2017).

Anticipated Benefits

The project helps in ordering suitable food chains and different additional establishments. This provides providing beverages and foods. One can also customize the way it is needed. Here the customized features of the mobile app have also been helpful for tourism and travel. Besides, the app has been beneficial to make customers plan their meals in an advanced method. Some of the features that it has included are Google based location search, searching favorite restaurants easily, real time ordering status, filtering options making the search engine simple and digital food ordering application.

Here, the hotels can also be reviewed from the experiences. The hotels can be added to favorite lists, with restaurant listing management, cash payments, purchase and order history and customization with easy style. Further, the ordering application of the restaurant has been boosting the brand, smarter take-outs of orders, a rise in loyalty, mobile payments, digital menu cards, online tags and reviews, development of customer engagements and better marketing with a return of investments.

Here all the customers are not required to know the usage of Smartphone. Hence it has been vital to online mobile based website for the restaurants. Further, the project helps in developing and designing application successfully handling food and product ordering. At this designing process, the first-hand data of fast food business is retrieved. This must also serve as the stepping stone for people wishing to research more on the topic. There should be a facility to handle text electronically through sophisticated and powerful word processors producing error-free and elegant documents. Additionally, it is helpful to store operational data of the organization on disk backing storages along with other forms of data utilized by people benefitting from storages on those media. Having the installed software, the delivery and product ordering is made simpler. Here the systematic approach used at every [phase of the developing the software has been delivering a transparent map. This has been of immense help to carry out the research work over the area.

This is also known that important computer-based information management has been needed to be integrated with sufficient training and orientation provided to management and staffs. The proper training must be submitted to data entry employee regarding how to control the computer hardware, particularly while the backup process goes on (?or?evi? et al. 2015). Specifically, the storage media must be sensitive in changing the pressure such that the data is not lost easily. This employee should also demonstrate the advantage and necessity of the system regarding how they have been assisting them in a different field of work. Besides, they must be confirmed about the expense to maintain the system such that they can handle it with carefulness. These training materials must be presented with processes such as form and policies circulated to personnel. At the end, this must create needed interest and appreciation for operating the system (Chen et al. 2018).

For overcoming these barriers, the online food ordering system can be based on IoT or Internet of Things. This should be a wireless system utilizing android phones. There have been now gaining high popularity and revolutionized through mobile technology in automation of routine activities under wireless environments. The android is a Linux based operating system for the devices like smartphones and various tablets (Shahid and Khan 2016). For developing the accurate, convenient and reliable Food ordering system, the customers must be kept in mind to get satisfied. Here one of the aims has been to accommodate a large number of orders at a time and then compute the bill automatically. For evaluating the acceptability and performance as per user-friendliness, reliability, accuracy and security, it has been largely objective (Fisher, Gallino and Xu 2016). For developing the inter-communication between customers and clients has also been objective.

The research has consisted of real-time feedback systems from various customers. The approach would provide a positive effect in future concerning service quality management with customer satisfaction. In the future, various extra provisions should be provided to accept different payments types (Berkowitz et al. 2018). Here, there are possibilities like upgrading the system by linking numerous restaurants and registrations providing an excellent dining experience to the customers.

Conclusion:

Thus the hereby end done is based on the user center and need of the proposed system. The project has been developed considering every challenge related to users that are incorporated in the food ordering application. The implementation is done to solve and help one of the significant problems of the users. From the results of the research, it is seen that it has been helpful or customers to make orders easily. This has been providing data required to make the order to customers. This application of food website is helpful to receive orders and modify data and suitable for admin to control all the Food Systems. Moreover, the orders can be placed easily. Besides, with the online food menu, the tracking of orders, managing customer database and developing food delivery service is also effective. Moreover, the food courts can customize the online menu and then upload images smoothly. Furthermore, the potential customers can even easily get access and place orders with convenience having the list of the restaurant online. In this way, automated food ordering systems have been presented with feedbacks, features and wireless communications. Moreover, the suggested system has been attracting clients and adding efficiency of controlling restaurant and billing sections. The scope of the recommended method is justifiable since people in huge amount are moving towards the various cities. Hence the broad range of people has been making use of the current system.

References:

Berkowitz, S.A., Terranova, J., Hill, C., Ajayi, T., Linsky, T., Tishler, L.W. and DeWalt, D.A., 2018. Meal delivery programs reduce the use of costly health care in dually eligible medicare and medicaid beneficiaries. Health Affairs, 37(4), pp.535-542.

Chen, Y., Yu, J., Yang, S. and Wei, J., 2018. Consumer’s intention to use self-service parcel delivery service in online retailing: An empirical study. Internet Research, 28(2), pp.500-519.

Cho, M., Bonn, M.A. and Li, J.J., 2018. Differences in perceptions about food delivery apps between single-person and multi-person households. International Journal of Hospitality Management.

?or?evi?, V., Balan?, B., Belš?ak-Cvitanovi?, A., Levi?, S., Trifkovi?, K., Kaluševi?, A., Kosti?, I., Komes, D., Bugarski, B. and Nedovi?, V., 2015. Trends in encapsulation technologies for delivery of food bioactive compounds. Food Engineering Reviews, 7(4), pp.452-490.

Fallaize, R., Forster, H., Macready, A.L., Walsh, M.C., Mathers, J.C., Brennan, L., Gibney, E.R., Gibney, M.J. and Lovegrove, J.A., 2014. Online dietary intake estimation: reproducibility and validity of the Food4Me food frequency questionnaire against a 4-day weighed food record. Journal of medical Internet research, 16(8).

Fisher, M., Gallino, S. and Xu, J.J., 2016. The value of rapid delivery in online retailing.

Fu, Y., Sarkar, P., Bhunia, A.K. and Yao, Y., 2016. Delivery systems of antimicrobial compounds to food. Trends in food science & technology, 57, pp.165-177.

Hill, L.E., Oliveira, D.A., Hills, K., Giacobassi, C., Johnson, J., Summerlin, H., Taylor, T.M. and Gomes, C.L., 2017. A Comparative Study of Natural Antimicrobial Delivery Systems for Microbial Safety and Quality of Fresh?Cut Lettuce. Journal of food science, 82(5), pp.1132-1141.

Lawrence, N.S., O'Sullivan, J., Parslow, D., Javaid, M., Adams, R.C., Chambers, C.D., Kos, K. and Verbruggen, F., 2015. Training response inhibition to food is associated with weight loss and reduced energy intake. Appetite, 95, pp.17-28.

Lee, E.Y., Lee, S.B. and Jeon, Y.J.J., 2017. Factors influencing the behavioral intention to use food delivery apps. Social Behavior and Personality: an international journal, 45(9), pp.1461-1473.

Lee, E.Y., Lee, S.B. and Jeon, Y.J.J., 2017. Factors influencing the behavioral intention to use food delivery apps. Social Behavior and Personality: an international journal, 45(9), pp.1461-1473.

Liu, Y., Guo, B., Du, H., Yu, Z., Zhang, D. and Chen, C., 2017, October. Poster: FooDNet: Optimized On Demand Take-out Food Delivery using Spatial Crowdsourcing. In Proceedings of the 23rd Annual International Conference on Mobile Computing and Networking (pp. 564-566). ACM.

Manning, T., Peck, S. and Byrne, T., 2018. Effects of Naloxone and Caffeine on Responding under a Progressive-Duration Schedule of Food Delivery. The Psychological Record, 68(1), pp.39-48.

McClements, D.J., 2015. Nanoscale nutrient delivery systems for food applications: improving bioactive dispersibility, stability, and bioavailability. Journal of food science, 80(7).

McClements, D.J., 2017. The future of food colloids: Next-generation nanoparticle delivery systems. Current Opinion in Colloid & Interface Science, 28, pp.7-14.

Nallamuthu, I., Khanum, F., Fathima, S.J., Patil, M.M. and Anand, T., 2017. Enhanced nutrient delivery through nanoencapsulation techniques: the current trend in food industry. In Nutrient Delivery (pp. 619-651).

Rezaei, A., Nasirpour, A. and Fathi, M., 2015. Application of cellulosic nanofibers in food science using electrospinning and its potential risk. Comprehensive Reviews in Food Science and Food Safety, 14(3), pp.269-284.

Shahid, S. and Khan, S.N., 2016. Integrating Operations and Marketing in the Fast Food Delivery Industry.

Surh, J., Decker, E.A. and McClements, D.J., 2017. Utilisation of spontaneous emulsification to fabricate lutein?loaded nanoemulsion?based delivery systems: factors influencing particle size and colour. International Journal of Food Science & Technology, 52(6), pp.1408-1416.

Trinetta, V., Morgan, M.T., Coupland, J.N. and Yucel, U., 2017. Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems. Journal of food science, 82(2), pp.471-476.

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