CSS 478: ucd project

Restaurant Management System (RMS) UCD project

Introduction

A restaurant management system (RMS) is a software used in restaurants to help them in day-to-day operations. Some common tasks they assist in are the following; placing orders, paying the bill, communication, seating customers, and placing reservations.

The goal of my team and I was to create a RMS which included additional features that would work towards improving collaboration within a restaurant. Based on our initial research (the first half of the quarter), we created a prototype for an RMS that incorporates three additional technological features which improve collaboration.

The pages linked bellow will talk about the purpose for this projects research, an overview, its users, methodology, and results.

Overview

The research we initially conducted focused primarily on how restaurant management systems currently operate, with an empathies on where they are lacking and features that could be added to improve collaboration.

These systems are important in helping restaurants operate and our group wanted to better understand them, and improve upon them.

The research methods used were survey's, and usability studies, with the participants being past/current restaurant employees.

Purpose of REsearch

Problem

While current restaurant management systems are often sufficient and get the job done. We realized that they still lack in certain aspects, most specifically collaboration between servers with bartenders and managers.

Research Questions

What changes can be made to the RMS to increase collaboration with the bar and bartenders?
What changes can be made to the RMS to increase collaboration between management and restaurant employees (servers, kitchen, bar, etc.)?
How much collaboration should be present between customers and bartenders?
How can RMS’s be used to increase/decrease the need for managerial involvement?
Will customer interaction/collaboration with bartenders be mostly positive or negative? What are some upsides and downsides to such a connection existing?
How can the existing RMS’s be modified to allow for direct communication & collaboration between management and employees?
In what ways can the RMS be used to communicate available ingredients to management? This will ensure the kitchen doesn’t run out of anything
How can the RMS be utilized to decrease the need for face-to-face communication with management, and rely more on digital collaboration?

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