Document Type

Thesis - Open Access

Award Date


Degree Name

Master of Science (MS)

Department / School

Electrical Engineering


As the title of this paper suggests, we have designed an ordering system for table service restaurants. The "ordering system" is the process of communication from customer-to-waitress-to-cook. In this first chapter, some of the problems which occur in table service restaurants will be briefly discussed and described to give the reader an idea of what this ordering system will attempt to solve. The specific problems and the proposed solution will be pointed out. The reader is probably asking, "Just what is a table service restaurant?'' A service restaurant is a restaurant where there is some type of service provided--by waitresses, busboys, maitre'd, etc. There are several ways to classify restaurants. Here we have described the characteristics of "table service" restaurants as classified by the Small Business Reporter. Included in this classification are the “service restaurants" which provide luxury service, and the "coffee shops" which have limited service and come under the category of fast food service. The luxury service restaurants are both those restaurants that provide elaborate decor, specific atmosphere, well prepared and pleasantly served food, and those restaurants that cater more toward the family groups with less elegant menus, cheaper items, and less service and atmosphere. The exact border between "luxury service" and "fast food service” is not very clear. In many instances they overlap, or, the same establishment has both types. The basic difference between the "luxury service" restaurant and the "fast food service" restaurant is based on the value-price relationship of eating out. The customer whose value-price relationship is centered on "food as entertainment" seeks more decor, more room, more service, more to enjoy his meal. On the other hand, the customer whose value-price relationship is based on "food as a necessity or convenience" will settle for less decor, less service, less time, less space, and more convenience and pre-prepared foods. The labor in these “service" restaurants makes this type of operation more expensive and, therefore, less attractive to those who are primarily interested in a "refueling stop". The utilization of seating capacity is lower in a service restaurant than in a fast food restaurant, because the customer may spend 25 to 50 percent of his time, while seated seated at the table, waiting for service. Therefore, the use of equipment, men and materials must be optimized in order to make the service restaurant a success. To put it simply, a good cash and food control system which optimizes the profits of a restaurant is what every food service manager likes.

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South Dakota State University