A Database Management System for Restaurants

In the restaurant business around the world, there is often a concern with time and inventory management, mindfulness about non-food wastage as well as providing the best quality of food to customers. While this is currently managed through books or online lists, we look at the Database management system for an efficient time-work balance in restaurants complementing the hectic schedule followed to provide food.

The restaurant is organized into departments. Each department has a unique name, id, and an employee who can only manage one department. We track the start date of when the employee began managing the department.

Each department must have at least 2 employees to be operated. An Employee can only work in one department. The Employee has one daily schedule with a time slot and assigned with the task for the day. The employee supervises and gives the schedules for other employees. There is only one direct supervisor. The Supplier supplies all the required items to the inventory. The inventory can be managed by more than one employee. Only the department supervisors are eligible to manage an inventory.

The customer need not to necessarily place an order. When an order is placed, an employee takes the order from the customer and gives the order details to the chef. An employee can take more than one order. The customer is provided with a sign-up form where he needs to give details such as name, age, email, gender, phone number and can get a discount of 5%. The chef takes the order details and prepares the order. After the order is prepared, the food is served to the customer. An order can be served by at least one employee. But the employee serves the customer, only when he takes the order from that customer. The customer is given receipt after paying for the order. The customer can give feedback for each order and gets separate receipt that he/she places. The feedback contains order id, suggestion, rating.