Online Food Delivery Application: Project Outline, Benefits, and Future Scopes

This report analyzes the completion of a project on online food delivery system, its benefits, and future scopes. It discusses project outline, problems, anticipated benefits, actors, justification, and outcomes.

Running head: ONLINE FOOD DELIVERY APPLICATION
Online food delivery application
Name of the student:
Name of the university:
Author Note

1ONLINE FOOD DELIVERY APPLICATION
Executive summary
In this report, an analysis is done on the completion of a project on online food delivery system. The
various aspects that have been working on the project are also demonstrated. The anticipated
benefits are discussed along with project outcomes. At that, the different kinds of future plans are
also investigated here.

2ONLINE FOOD DELIVERY APPLICATION
Table of Contents
1. Introduction:......................................................................................................................................3
2. Discussion on project outline:...........................................................................................................3
3. Reasons behind choosing the project:................................................................................................4
4. Problems with the application:..........................................................................................................5
5. Anticipated benefits:..........................................................................................................................7
6. Identification of actors of this project:...............................................................................................7
7. Justification of the system:................................................................................................................7
8. Outcomes of this project:...................................................................................................................8
9. Future scopes:....................................................................................................................................9
10. Conclusion:....................................................................................................................................10
11. References:....................................................................................................................................12

3ONLINE FOOD DELIVERY APPLICATION
1. Introduction:
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.
2. Discussion on project outline:
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.

4ONLINE FOOD DELIVERY APPLICATION
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.
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.
3. Reasons behind choosing the project:
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

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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.
4. Problems with the application:
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

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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).
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).

7ONLINE FOOD DELIVERY APPLICATION
5. Anticipated benefits:
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.
6. Identification of actors of this project:
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).
7. Justification of the system:
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

8ONLINE FOOD DELIVERY APPLICATION
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).
8. Outcomes of this project:
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.

9ONLINE FOOD DELIVERY APPLICATION
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.
9. Future scopes:
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 (Đorđević 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).

10ONLINE FOOD DELIVERY APPLICATION
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.
10. 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

11ONLINE FOOD DELIVERY APPLICATION
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.

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11. 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.
Đorđević, V., Balanč, B., Belščak-Cvitanović, A., Lević, S., Trifković, K., Kalušević, A., Kostić, I.,
Komes, D., Bugarski, B. and Nedović, 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.

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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
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Delivery (pp. 619-651).

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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
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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
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