Professional Documents
Culture Documents
Economics
Design of Management information system Based on Relational Database Structure on Restaurant System
Back House
Dishwashers Kitchen Manager Executive Chef Grill Cook Line Cook Fry Cook Expeditors
SITTING TABLE
Table Number
1 2 3 4 5 6 7 8 9 10
Table Size
2 Person 2 Person 4 Person 4 Person 6 Person 6 Person 8 Person 8 Person 10 Person 10 Person
5
Tables
PANTRY
Vegeta Meat ble / Fruit
Onion Chick Garlic en Ginger Mutto Tomato n Potato Beef Capsicu Fish m Lettus Cabbage Cucumb er Green Chilli Carrot Sweet Corn
Dairy
Milk Cheese Butter Yogurt Cream Condense Milk
Spices
Salt Paprika Turmeric Black & White Pepper Clove Cinnamon Bay Leave Thyme Basil Mustard Powder Aniseed Curry Leave Green Cardamom Saffron
Miscellane ous
Soya Sauce Olive Oil Mustard Oil Vegetable Oil Egg Chili Sauce Whouster Sauce Ketchup Ice Cream Mustard Paste Corn Flour Bread Sugar
7
Soups
Dosas Special S=120 / F= 390 Chicken Corn S=95 / F=350 Chicken Hot And Sour S=95 / F=350
Cowboys House
Mashroom Steak Chicken 390 Beef 445 Pepper Steak Chicken 390 Beef 445 Dosas Special Chicken 425 Beef 475
Thrillers
Stuffed Chicken Breast Rs 350 Tarragon Chicken Rs 390
Sea Treasures
Finger Fish Rs 390 Fish & Chips Rs 450 Butterfly Prawns Rs 455
9
China Town
Rice
Shahi Pakistani
BILLING TABLE
Table num ber
01 03
Sitting capacity
2 person 4 person
Items ordered
Ice cream 1 small 1medium Chicken kabab 2 garlic nan 2 plain nan Chicken Ginger Chicken Jalfrazi
12
Amount of bill
160 790
8person 08
3124 4615
CUSTOMER
Customer Id Customer Name Phone Number E-Mail Address Source Of Billing
13 CANAL BANK ROAD, BLOK-H, JOHAR TOWN, LAHORE
Main Menu
Sub Menu
Form
Solution