Relevant bibliographies by topics / Multi restaurant order

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  1. Journal articles
  2. Book chapters
  3. Conference papers

Academic literature on the topic 'Multi restaurant order'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Multi restaurant order"

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Borawake, Madhuri. "Development of Web-Based Multi-Restaurant Management System." International Scientific Journal of Engineering and Management 04, no. 04 (2025): 1–7. https://doi.org/10.55041/isjem02922.

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This research presents the design and development of a full-featured Multi-Restaurant Management Web Application aimed at revolutionizing how restaurants and users interact in a digital ecosystem. With the increasing demand for digital dining solutions and the growing popularity of food delivery and smart dining systems, our system offers a one-stop solution that bridges the gap between physical restaurant services and online convenience. Built using the MERN stack— MongoDB, Express.js, React.js, and Node.js—the platform offers a robust, scalable, and modular architecture. The application allo
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Gogu, Sandeep, Sudheendra Kurakula, K. Sreekala Dr., Poornima P., Musrat Sultana N., and A. Nagesh Dr. "Online Food Ordering Website." Recent Trends in Information Technology and its Application 8, no. 3 (2025): 46–55. https://doi.org/10.5281/zenodo.15532357.

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<em>In the rapidly expanding internet food ordering platform space, companies such as Swiggy and Zomato have changed the way consumers eat and buy food. But there is one big chokepoint in existing systems: the customer cannot order a composite order of products from more than one restaurant. There must be multiple orders, with a longer delivery cost, increased waiting time, and even fractured customer experience. Our project is intended to fill this gap by creating a new food ordering website online where people can order various foods from various restaurants in one combined order. </em> <em>
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Fang, Chin-Yi. "From the Total-Factor Framework to Food Cost Performance Disaggregation—Developing an Innovative Model to Enhance Menu Performance." Sustainability 12, no. 22 (2020): 9552. http://dx.doi.org/10.3390/su12229552.

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The menu serves as a form of advertisement and has also been recognized as an important marketing communication tool between restaurant and consumer. Extant literature have assessed the menu item performance by using the multi-factor efficiency index. However, there is a paucity of literature focusing on the efficiency disaggregation in order to improve the performance of individual food, labor, and other resources. The aim of this study was to determine the input targets for each menu item by comparing the efficiency frontier established by all menu items in two types of restaurant chains. In
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Dhungel, Bashu Dev, and Pitmbar Lamichhane. "Effects of Covid-19 in the Restaurant Industry of Kathmandu Valley." Journal of Nepalese Management and Research 4, no. 1 (2022): 14–22. http://dx.doi.org/10.3126/jnmr.v4i1.52777.

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This study has been conducted to analyze the effects of COVID lockdown on restaurant business in Koteshwor area of Kathmandu. It has used primary data in order to meet the basic objectives of the research and used simple descriptive analysis as well as correlation analysis. This study has used multi-staged sampling and collected the data from 30 restaurants among the 32% in Mahadevsthan area of Koteshwor-32, Kathmandu. The result conformed that COVID-19 lockdown has had a devastating effect in the business of restaurant industry. There are some positive aspects like the cleanliness and hygiene
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Wongso, Patrick, Freddy Handoko Istanto, and Maureen Nuradhi. "Perancangan Interior Hongkong Chinese Restaurant di Makassar." KREASI 1, no. 1 (2015): 92–100. http://dx.doi.org/10.37715/kreasi.v1i1.53.

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Designing Hong Kong-Chinese Restaurant Interior in Makassar Business development in Makassar city is progressing swiftly, especially in property sector, thus leading to better life style. Withthe improving life style, it affects the society demand of better interior design adapted to the current trend. Therefore, interior design consultants play an important role and it is getting difficult to find a great consultant nowadays.With the accelerating growth in property sector as well as the life style of Makassar people, it creates an opportunity for Patrick Wongso Interior Consultant to establis
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Adharsh, Maddipatla, Chandan B. N, Kolakaru Vishnu Vardhan, and ,. Jathin B S. "CUSTOMER SUPPORT CHATBOT WITH ML FOR RESTAURANT." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 01 (2025): 1–9. https://doi.org/10.55041/ijsrem40554.

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This project introduces a machine learning- powered chatbot to assist customer in resolving queries related to Order Food in Restaurant offering seamless interaction and an enhanced customer experience. Key features include interactive menu browsing, cart management, and order placement for delivery or pickup, supported by real-time order tracking and personalised recommendations using natural language processing (NLP). The chatbot also offers voice-to-text functionality for accessibility, multi-language support, advanced payment integration, and a loyalty rewards system. An admin panel facili
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Adharsh, Maddipatla. "“Customer Support Chatbot with MI for Restaurant”." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 05 (2025): 1–9. https://doi.org/10.55041/ijsrem47912.

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Abstract- This project introduces a machine learning- powered chatbot to assist customer in resolving queries related to Order Food in Restaurant offering seamless interaction and an enhanced customer experience. Key features include interactive menu browsing, cart management, and order placement for delivery or pickup, supported by real-time order tracking and personalised recommendations using natural language processing (NLP). The chatbot also offers voice-to-text functionality for accessibility, multi-language support, advanced payment integration, and a loyalty rewards system. An admin pa
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Volosova, Nataliia, Nataliia Stebliuk, Andriy Pylypenko, Vladyslav Riabovolenko, Natalia Nebaba, and Maxim Korneyev. "DETERMINATION OF COMPETITIVE POSITIONS IN MARKETING ACTIVITIES OF RESTAURANT BUSINESS ENTERPRISES BY MEANS OF MATHEMATICAL MODELLING." Financial and credit activity problems of theory and practice 1, no. 60 (2025): 309–22. https://doi.org/10.55643/fcaptp.1.60.2025.4639.

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The article proposes a solution to the scientific task, which consists of determining the competitive positions of restaurant business enterprises using mathematical modelling. The importance of its use for evaluating the competitiveness of restaurant business enterprises is emphasized, which provides the possibility and feasibility of carrying out a number of changes related to the reorientation of the enterprise to strategic advantages. The purpose of the work is to justify and improve methodological approaches for determining competitive advantages and marketing strategies of restaurant bus
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Aprillia, Bella, Asep Erik Nugraha, and Dene Herwanto. "Pengendalian Persediaan Bahan Baku Dengan Metode Economic Order Quantity (EOQ) Multi Item Pada Rumah Makan." JURMATIS (Jurnal Manajemen Teknologi dan Teknik Industri) 4, no. 2 (2022): 137. http://dx.doi.org/10.30737/jurmatis.v4i2.2165.

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The problem that occurs in the inventory system is how much and when the order must be made by the company appropriately. Raw material inventory control has a positive impact in supporting the smooth running of a production process in increasing profitability in the company. This study aims to determine the control of raw material inventory and the scheme of ordering raw materials at Mr. Restaurant. Crispy Bogor branch. In this study, the data normality test was used with the one simple Kolmogorov-Smirnov test where the data were normally distributed. Next, the problem is solved using the Econ
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Kalaitan, Tetyana, Oleh Hrymak, Lesya Kushnir, Ruslana Shurpenkova, and Oksana Sarakhman. "Restaurant revenue management and analytical assessment of its effectiveness." 17, no. 17 (June 30, 2023): 152–62. http://dx.doi.org/10.26565/2310-9513-2023-17-13.

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The effectiveness of a revenue management system is important for every business, as revenue is a factor that directly affects profit. This issue is especially important for the restaurant business, where the level of costs is much higher than the average in the economy. The subject of the study is modern restaurant revenue management systems used in foreign practice. The goal of the article is to study the theoretical aspects of revenue management and evaluate its effectiveness in the restaurant business. Objectives: (1) to clarify the conceptual apparatus of restaurant revenue management, (2
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Book chapters on the topic "Multi restaurant order"

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Kiruthiga, C., and Dr K. Dharmarajan. "RESIDUAL MULTI-LAYERED PERCEPTRON DESIGN AND ANALYSIS." In Futuristic Trends in Computing Technologies and Data Sciences Volume 3 Book 1. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bgct1p3ch4.

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The latest advances in technology have made it possible for the food sector to create more food in less time, which has a multiplicative impact on the ability of the business to make a profit. In this study, all pertinent context is included in a thorough literature analysis of prior studies on the use of machine learning and AI in the food business. To adequately depict the distinctive qualities connected to each eating place, we use nested feature groups. For every order that has the current dish listed among the dish- and restaurant-related variables, we compute the forecast. The outcomes d
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Fischer, Stefen. "Modes and Methods of Making: Pushing Design Creativity by Using a MakersLab as a Form of an Incubator to Foster Future 4IR Developments." In Futures and Beyond: Creativity and 4IR Conference 2022. UJ Press, 2023. http://dx.doi.org/10.36615/9781776460533-02.

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The MakersLab (standing for maker’s laboratory) bridges the various socio-economic and gender development gaps by playing with experimental methods grounded in the Afrikan1 continent. This fosters better access to all students, decolonising the design world through critical thinking and making in using meaningful collaborative engagement. The MakersLab is situated in the Greenside Design Center (GDC), a private higher education institution which was established initially as an Interior Design College in 1987. The GDC has since grown to include graphic design and multimedia degree courses and i
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Conference papers on the topic "Multi restaurant order"

1

Melendez, Nander, Jack Cruz, and Cesar Salas. "MAS4CHICKEN: Multi-Agent Systems based order service model for waiting time reduction at rotisserie chicken restaurants in Lima - Peru." In 2024 11th International Conference on Soft Computing & Machine Intelligence (ISCMI). IEEE, 2024. https://doi.org/10.1109/iscmi63661.2024.10851627.

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