--- title: "Restaurant information system requirements" subject: "Software Engineering" chapter: 1 key: "semester_5/software_engineering:restaurant-requirements" source: https://www.bctengineer.com/q/semester_5/software_engineering/restaurant-requirements site: BCT Engineering --- # Restaurant information system requirements Software Engineering · Chapter 1: Software Process and requirements - Asked in: 2068 Chaitra, 5 marks - Answer checked by Claude Sonnet 5.5 on 2026-10-14 - Page: https://www.bctengineer.com/q/semester_5/software_engineering/restaurant-requirements - Whole chapter: https://www.bctengineer.com/md/semester_5/software_engineering/chapter-1 ## Question A restaurant uses an information system that takes customer orders, sends the order to the kitchen, monitors the goods sold and inventory and generates reports for management. List functional and non-functional requirements for this Restaurant Information System. ## Short answer Functional requirements: order entry, sending to kitchen, inventory tracking, and report generation. Non-functional requirements: order reaches kitchen within 2 seconds, 99.5% availability, and a new waiter learns order entry in 30 minutes. ## Answer **Assumptions:** the system is used by waiters (order entry on tablets/terminals), kitchen staff (kitchen display), cashier and manager; it works on the restaurant's local network with a central database. #### Functional requirements 1. The waiter shall be able to **enter a customer order** with table number, menu items, quantity and special notes (for example "less spicy"). 2. The system shall **send each confirmed order to the kitchen display/printer** immediately, grouped by table. 3. Kitchen staff shall be able to **mark an order item as "preparing" and "ready"**, and the waiter shall be notified. 4. The waiter shall be able to **modify or cancel** an order before the kitchen starts preparing it. 5. The system shall **generate the bill** for a table, including VAT and service charge, and record the payment method (cash, card, wallet). 6. The system shall **record goods sold** and automatically **reduce inventory** of ingredients using each menu item's recipe. 7. The system shall **alert the manager** when stock of any item falls below its reorder level. 8. The manager shall be able to **add, update or remove menu items** and prices. 9. Store staff shall be able to **record purchase of new stock** to update inventory. 10. The system shall **generate reports** for management: daily/monthly sales, best-selling items, sales by waiter, inventory status and wastage. #### Non-functional requirements **Performance** - An order shall reach the kitchen display within **2 seconds** of confirmation. - The system shall support at least **30 terminals** at peak time without slowdown. **Reliability and availability** - The system shall be available during all opening hours (e.g. 10 am–11 pm) with at least **99.5% availability**. - No confirmed order shall be lost; data shall be backed up daily. **Usability** - A new waiter shall be able to take orders after **30 minutes** of training; order entry shall need at most a few taps per item. **Security** - Each user shall log in; only the manager can change prices, view reports or delete bills. - All bill cancellations shall be logged with user and time. **Legal / external** - Bills shall follow government VAT and tax-invoice rules. **Portability / maintainability** - The order screen shall run on Android tablets and desktop browsers; new menu categories shall be addable without code changes. ## Check yourself The answer's key points as multiple-choice questions, with the correct option and why. 1. How does the Restaurant Information System reduce inventory when goods are sold? A. The manager manually updates stock at the end of each day B. It automatically reduces ingredient stock using each menu item's recipe C. It reduces stock only when the kitchen marks an order cancelled D. It reduces stock when the bill is printed, by item count only, not ingredients Answer: B. The answer states that sold goods are recorded and ingredient inventory is reduced automatically using each menu item's recipe. (Key point: Inventory reduction by recipe) 2. Which of these is a NON-functional requirement of the restaurant system? A. The waiter can enter an order with table number and notes B. The system alerts the manager when stock falls below the reorder level C. An order reaches the kitchen display within 2 seconds of confirmation D. The manager can add or remove menu items Answer: C. A response-time limit is a performance (quality) constraint, so it is non-functional; the others describe services the system provides. (Key point: Functional vs non-functional) 3. Up to which point can a waiter modify or cancel an order? A. Until the bill is generated B. Until the kitchen starts preparing it C. Until the kitchen marks it ready D. Only before the waiter confirms it, never after Answer: B. The requirement allows modification or cancellation before the kitchen starts preparing the order. (Key point: Order modification rule) 4. Which security requirement is listed for the system? A. Every user can change prices after login B. Only the manager can change prices, view reports or delete bills, and cancellations are logged C. Bill cancellations are not recorded to keep the system fast D. Only the waiter can view reports Answer: B. Access is role-based: the manager alone has these rights, and all bill cancellations are logged with user and time. 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