Advanced Menu Ordering System In Restaurants 3j6h4k
This document was ed by and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this report form. Report 3b7i
Overview 3e4r5l
& View Advanced Menu Ordering System In Restaurants as PDF for free.
More details w3441
- Words: 2,455
- Pages: 6
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Advanced Menu Ordering System in Restaurants 1
Ragila VV, 2Rosmi Varghese, 3Soorya Rajeev K, 4Shimna PK 1,2,3 UG Student, Dept. of ECE, Vimal Jyothi Engineering College, Kannur, Kerala, India 4 Assistant Professor, Dept of ECE, Vimal Jyothi Engineering College, Kannur, Kerala, India Abstract - Smart Restaurant is concept to realize the automation in restaurants or hotels. In this restaurant the kitchen people can get orders wirelessly from each table. This project consists of two sections one is transmitter section and other is receiver section. In our project we have designed an electronic system to order through wireless communication using an electronic menu card provided on each table. We can select the items through matrix keypad provided. This order details are collected by wireless receiver placed in the kitchen and will display the items in its display. So the kitchen people can supply those items to the customer after preparing it. This will give advantage to avoid the time delay usually experienced during bearer coming, collecting order and finally es to the kitchen manually. Here we use the popular PIC16F877 microcontroller on transmitter side. Liquid Crystal Display are used for the display and the 2.4 GHz open band wireless transceiver modules are used on receiver and transmitter which have range of 30m in indoor.
Keywords:
Touch screen, RF transceivers, Restaurant, PIC16F877, Menu Ordering.
Smart
I. INTRODUCTION a) Background In the last years the restaurant industry has lived through many changes. Anyway, there is an area that was not improved since several decades. While technology is changing the way we do almost everything, menu cards are still mostly untouched - although they have several disadvantages that can be improved significantly by a digital approach. The Digital Menu for Restaurants project aims to improve this situation. Consumers today are adapted to interact with computer systems in many aspects of their day to day life. Sometimes we even prefer them to traditional methods, especially when they help to provide fast and convenient service.
b) Motivation One of the most import areas for the restaurant industry is obviously the customer service. To engage friendly and obliging service staff is most challenging for the majority of restaurant managers. But this is not the only issue in this area. It‟s also hard to motivate people every day, because the customer service in restaurants might become very stressful.
www.irjiet.com
Most of the stress occurs as soon as one customer service member needs to take care of way too many customers at once. That‟s why this project aims to processes needed for the restaurant staff and allow them to focus on the important part – friendly customer service. Adapting this aim for the customers this project increases the overall experience at the next trip to a restaurant. The project is focused on the order process; the kitchen organization and business processes like invoice management. It provides a digital management system for each of these processes.
II. LITERATURE REVIEW Jingjing Wang [1] presented the design and achievement of wireless ordering food system. This paper presented in-depth on the technical operation of 4*4 matrix keyboard to realize data input. N. M. Z. Hashim et-al [2] proposed the smart ordering system via Bluetooth (SOS). It uses a small keyboard to make orders and Bluetooth for transmission. Prof. Sagar Soitkar et-a l[3] presented the touch screen based digital menu ordering system using AVR. This paper dictates the method of low cost, efficient and easy to access the system for digital menu ordering system for restaurants. Asan, N. Badariah et-al [4] developed zigbee–based smart ordering system. The smart ordering system is proposed orders using hand tools used to make an order in a restaurant. Bhanu Siramshetti et-al [5] later on took one step ahead. They further extended the service with zigbee based E-menu ordering system. The development of the E-menu ordering is based on the software-hardware platform on ARM7 (LPC2148), using zigbee for short spectrum radio communication technologies.
III. EXISTING SYSTEM Stress can take place on human finger when used for more than a few minutes at a time. The touch screen can suffer from the problem of fingerprints on the display. The has to sit closer to the screen as compared to the external keyboard. The screen can be covered more by using hand. It poses a great problem for the people who are illiterate [6]-[9].
IV. PROPOSEDSYSTEM Aspiration of the proposed method is to promote a cost effective system which could work in small-scale restaurants that are not willing to invest huge amount of fund in these systems. It provides fast and convenient customer service.
Page 40
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Selection and ordering of items are possible through touch screen. PC display is provided at the kitchen.
a) Block Diagrams i) Transmitter section
Figure 1: Transmitter
ii) Receiver section
i) Transmitter section: An electronic card is provided on each table. It consists of a keypad, MCU, encoder, an RF transmitter and an LCD. MCU displays the food items on the LCD screen with their prices. The customer can select the items by using the INC and DEC key. In order to send the selected items press SEND key. MCU reads data from the keypad and gives corresponding digital output to an encoder. It encodes one of the active inputs to a coded binary output. RF transmitter transmits this coded binary output from the encoder. The RF module, as the name suggests, operates at Radio Frequency. The corresponding frequency range varies between 30 kHz & 300 GHz. Here we are using 2.4GHz band. Transmission through RF is better than IR (infrared) because of many reasons. Firstly, signals through RF can travel through larger distances making it suitable for long range applications and the RF signals can travel even when there is an obstruction between transmitter & receiver. Next, RF transmission is more strong and reliable. ii) Receiver section: The receiver section is placed in the kitchen, it consists of an RF receiver, RF decoder, PC display and visual indicator. RF receiver receives the coded binary data transmitted by the RF transmitter and given to the RF decoder. RF decoder decodes the input and gives four bit digital data to the PC only if the address bit of encoder and decoder matches. Software is installed in PC to display the selected items. Visual indication is interfaced here for intimating the kitchen people.
V. HARDWARE REQUIRMENTS a) Microcontroller Unit PIC microcontroller is the aboriginal RISC ed microcontroller fabricated in CMOS (complementary metal oxide semiconductor) that uses isolated bus for instruction and data allowing simultaneous access of program and data memory. The main favor of CMOS and RISC consolidation is low power consumption resulting in a very small chip size with a small pin count. The essential advantage of CMOS is that it has immunity to noise than other fabrication techniques.
Features: Figure 2: Receiver
b) Working Principle Digital menu card is a system which is used to overcome the limitation of currently followed system in the restaurant industry. Our digital menu card will provide an automated, fast and accurate care to each customer by allowing customers to transmit orders directly to the kitchen through an electronic card provided at each table.
www.irjiet.com
High-achievement RISC U Performing speed: o DC - 20 MHz clock input o DC - 200 ns instruction cycle Direct, implied, and relative addressing modes Power-on Reset (POR) Power-up Timer and Oscillator Start-up Timer Programmable code-protection Power preserving SLEEP mode
Page 41
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Generally they are low power devices and works in voltage range of 2v to 5.5V. They have 13 interrupt sources like external pulse interrupt and serial receive interrupt etc. The flash memory can be re written 1000 times.
resistive layer on top of its substrate. One layer has conductive connections along its sides, the other along top and bottom. A voltage is applied to one layer, and sensed by the other. When an object, such as a fingertip or stylus tip, presses down onto the outer surface, the two layers touch to become connected at that point: The then behaves as a pair of voltage dividers, one axis at a time. By rapidly switching between each layer, the position of a pressure on the screen can be read. Resistive touch is used in restaurants, factories and hospitals due to its high resistance to liquids and contaminants. A major benefit of resistive touch technology is its low cost. Additionally, as only sufficient pressure is necessary for the touch to be sensed, they may be used with gloves on, or by using anything rigid as a finger/stylus substitute.
b) Liquid Crystal Display (LCD)
e) RF Module
The HD 44780 is a liquid crystal dot matrix display Module that consists of LCD , LCD control driver, and driver and is capable of providing 16 characters x 2 lines display. It contains a controller, a data RAM and a character generator ROM required for providing display. Data interfacing is in 8bit parallel or 4-bit parallel and data can be written in or read from a microprocessor.
This RF transceiver is having a 30 meter range with onboard antenna of transceiver based on the „Texas Instruments Chip on IC (CC2500)‟. In a typical system, this transceiver will be used together with a microcontroller. It provides extensive hardware for packet handling, data buffering, burst transmissions, clear channel assessment, link quality indication and wake on radio. It can be used in 24002483.5 MHz ISM/SRD band systems. (E.g. RKE-two way Remote Keyless Entry, wireless alarm and security systems, AMR-automatic Meter Reading, Consumer Electronics. Industrial monitoring and control).
Figure 3: microcontroller PIC16F877A
c) Buzzer A buzzer is used here as an audio alarm and is a signaling device, usually electronic, typically used in automobiles, household appliances such as a microwave ovens, or game shows. Initially this device was based on an electromechanical system which was identical to an electric bell without the metal gong (which makes the ringing noise). Nowadays, it is more popular to use a ceramic-based piezoelectric sounder which makes a high-pitched tone. Usually these were hooked up to "driver" circuits which varied the pitch of the sound or pulse the sound on and off.
d) Touch Screen A resistive touch screen comprises several layers, the most important of which are two thin, transparent electricallyresistive layers separated by a thin space. These layers face each other with a thin gap between.
Figure 5: RF transceiver
Features:
Low power consumption Integrated bit synchronizer Integrated IF and data filters High sensitivity (type -104dBm) Programmable output power -20dBm~1dBm Operation temperature range : -40~+85 deg C Operation voltage: 1.8~3.6 Volts Available frequency at : 2.4~2.483 GHz
Applications Figure 4: Touch screen
The top screen (the screen that is touched) has a coating on the underside surface of the screen. Just beneath it is a similar
www.irjiet.com
2.4 GHz ISM/SRD band systems Consumer Electronics Industrial monitoring and control
Page 42
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Wireless alarm and security systems Home and building automation AMR – Automatic Meter Reading RKE – Two-way Remote Keyless Entry
VI. SOFTWARE REQUIRMENTS a) Flowchart
www.irjiet.com
Page 43
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Figure 6: Flowchart
VII. RESULTS A Touch screen along with LCD will be placed on each table. Now the LCD will act as a menu card displays all the items accessible in the restaurant. The available menus are programmed in microcontroller. According to customers demand he or she will select menus and quantity by using Touch screen.
Figure 7: LCD outputs
Directly the order will be transmitted over microcontroller to receiving module in kitchen. RF module is worn for communication between transmitter on the table and receiver in cooking section in restaurant.
www.irjiet.com
Page 44
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
REFERENCES
Figure 8: output of monitoring screen
In receiver section, the microcontroller takes the order which is d on PC along with table number.
VIII. CONCLUSION The electronic menu card system helps the people to select the food items through matrix keypad. Radio frequency based communication technology is used here. The hotel people can read the items from each table at the PC display in kitchen to work it fast. This is very much helpful in star hotels and resorts where the preparation time is much greater. In our system we have only one transmitter and receiver. But in actual practice every table or room requires this digital menu card for their requirements. In future we can change this system to multiple transmitter and single receiver one by the help of MCU or computer, we can also add voice announcement along with the display. This system also ensures good quality of service and customer satisfaction. The proposed system has the potential to attract customers and also adds to the readiness of maintaining the restaurant ordering sections. Apart from this updating of menus can be done easily. Depending upon the family and ROM size of the microcontroller, the size of the menu list can be varied.
www.irjiet.com
[1] Jingjing Wang, “The Design and Achievement of Wireless Ordering Foods System”, Second International Workshop on Computer Science and Engineering, 2009. [2] N. M. Z.Hashim, N. A. Ali, A.S. Jaafar, N.R.Mohamad, L.Salahuddin, N. A. Ishak, “Smart Ordering System via Bluetooth”, International Journal of Computer Trends and Technology, 2013. [3] Prof. SagarSoitkar, Prof. AshishCharbe, Prof.VivekLandge, “Touch screen based Digital Menu Ordering System using AVR”, International Journal of Advance Research In Science And Engineering, Vol. No.3, Issue No.4, April 2014. [4] Asan, N. Badariah, Nordin, N. Azreena, Shariff, Zulkifli, “Zigbee-Based Smart Ordering System (S.O.S)”, International Journal of Computer Trends and Technology – Volume 11 Number 5 – May 2014. [5] Bhanusiramshetti, P.Raveendrababu, K. Bhavika, “Zigbee Based E-Menu Ordering System”, International Journal of Science, Engineering and Technology Research, Volume 2, Issue 10, October 2013. [6] GuHui, Shan Ming-lei, Deng Jing-xuan, WangYong , Zhu Chang-ping, “Design of Touching Wireless Ordering Dishes System Based On WinCE”, 2015. [7] Kiran Kumar reddy, B.Naresh “Intelligent E-Restaurant using android OS”, International Journal of Scientific Engineering and Technology, 2014. [8] Author Scott Edwards(2003), Basics of LCD Electronics Corporation Ltd. [9] B. Stumpe, “Experiments to find -a manufacturing process for an x-y touch screen”, CERN.
Page 45
Advanced Menu Ordering System in Restaurants 1
Ragila VV, 2Rosmi Varghese, 3Soorya Rajeev K, 4Shimna PK 1,2,3 UG Student, Dept. of ECE, Vimal Jyothi Engineering College, Kannur, Kerala, India 4 Assistant Professor, Dept of ECE, Vimal Jyothi Engineering College, Kannur, Kerala, India Abstract - Smart Restaurant is concept to realize the automation in restaurants or hotels. In this restaurant the kitchen people can get orders wirelessly from each table. This project consists of two sections one is transmitter section and other is receiver section. In our project we have designed an electronic system to order through wireless communication using an electronic menu card provided on each table. We can select the items through matrix keypad provided. This order details are collected by wireless receiver placed in the kitchen and will display the items in its display. So the kitchen people can supply those items to the customer after preparing it. This will give advantage to avoid the time delay usually experienced during bearer coming, collecting order and finally es to the kitchen manually. Here we use the popular PIC16F877 microcontroller on transmitter side. Liquid Crystal Display are used for the display and the 2.4 GHz open band wireless transceiver modules are used on receiver and transmitter which have range of 30m in indoor.
Keywords:
Touch screen, RF transceivers, Restaurant, PIC16F877, Menu Ordering.
Smart
I. INTRODUCTION a) Background In the last years the restaurant industry has lived through many changes. Anyway, there is an area that was not improved since several decades. While technology is changing the way we do almost everything, menu cards are still mostly untouched - although they have several disadvantages that can be improved significantly by a digital approach. The Digital Menu for Restaurants project aims to improve this situation. Consumers today are adapted to interact with computer systems in many aspects of their day to day life. Sometimes we even prefer them to traditional methods, especially when they help to provide fast and convenient service.
b) Motivation One of the most import areas for the restaurant industry is obviously the customer service. To engage friendly and obliging service staff is most challenging for the majority of restaurant managers. But this is not the only issue in this area. It‟s also hard to motivate people every day, because the customer service in restaurants might become very stressful.
www.irjiet.com
Most of the stress occurs as soon as one customer service member needs to take care of way too many customers at once. That‟s why this project aims to processes needed for the restaurant staff and allow them to focus on the important part – friendly customer service. Adapting this aim for the customers this project increases the overall experience at the next trip to a restaurant. The project is focused on the order process; the kitchen organization and business processes like invoice management. It provides a digital management system for each of these processes.
II. LITERATURE REVIEW Jingjing Wang [1] presented the design and achievement of wireless ordering food system. This paper presented in-depth on the technical operation of 4*4 matrix keyboard to realize data input. N. M. Z. Hashim et-al [2] proposed the smart ordering system via Bluetooth (SOS). It uses a small keyboard to make orders and Bluetooth for transmission. Prof. Sagar Soitkar et-a l[3] presented the touch screen based digital menu ordering system using AVR. This paper dictates the method of low cost, efficient and easy to access the system for digital menu ordering system for restaurants. Asan, N. Badariah et-al [4] developed zigbee–based smart ordering system. The smart ordering system is proposed orders using hand tools used to make an order in a restaurant. Bhanu Siramshetti et-al [5] later on took one step ahead. They further extended the service with zigbee based E-menu ordering system. The development of the E-menu ordering is based on the software-hardware platform on ARM7 (LPC2148), using zigbee for short spectrum radio communication technologies.
III. EXISTING SYSTEM Stress can take place on human finger when used for more than a few minutes at a time. The touch screen can suffer from the problem of fingerprints on the display. The has to sit closer to the screen as compared to the external keyboard. The screen can be covered more by using hand. It poses a great problem for the people who are illiterate [6]-[9].
IV. PROPOSEDSYSTEM Aspiration of the proposed method is to promote a cost effective system which could work in small-scale restaurants that are not willing to invest huge amount of fund in these systems. It provides fast and convenient customer service.
Page 40
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Selection and ordering of items are possible through touch screen. PC display is provided at the kitchen.
a) Block Diagrams i) Transmitter section
Figure 1: Transmitter
ii) Receiver section
i) Transmitter section: An electronic card is provided on each table. It consists of a keypad, MCU, encoder, an RF transmitter and an LCD. MCU displays the food items on the LCD screen with their prices. The customer can select the items by using the INC and DEC key. In order to send the selected items press SEND key. MCU reads data from the keypad and gives corresponding digital output to an encoder. It encodes one of the active inputs to a coded binary output. RF transmitter transmits this coded binary output from the encoder. The RF module, as the name suggests, operates at Radio Frequency. The corresponding frequency range varies between 30 kHz & 300 GHz. Here we are using 2.4GHz band. Transmission through RF is better than IR (infrared) because of many reasons. Firstly, signals through RF can travel through larger distances making it suitable for long range applications and the RF signals can travel even when there is an obstruction between transmitter & receiver. Next, RF transmission is more strong and reliable. ii) Receiver section: The receiver section is placed in the kitchen, it consists of an RF receiver, RF decoder, PC display and visual indicator. RF receiver receives the coded binary data transmitted by the RF transmitter and given to the RF decoder. RF decoder decodes the input and gives four bit digital data to the PC only if the address bit of encoder and decoder matches. Software is installed in PC to display the selected items. Visual indication is interfaced here for intimating the kitchen people.
V. HARDWARE REQUIRMENTS a) Microcontroller Unit PIC microcontroller is the aboriginal RISC ed microcontroller fabricated in CMOS (complementary metal oxide semiconductor) that uses isolated bus for instruction and data allowing simultaneous access of program and data memory. The main favor of CMOS and RISC consolidation is low power consumption resulting in a very small chip size with a small pin count. The essential advantage of CMOS is that it has immunity to noise than other fabrication techniques.
Features: Figure 2: Receiver
b) Working Principle Digital menu card is a system which is used to overcome the limitation of currently followed system in the restaurant industry. Our digital menu card will provide an automated, fast and accurate care to each customer by allowing customers to transmit orders directly to the kitchen through an electronic card provided at each table.
www.irjiet.com
High-achievement RISC U Performing speed: o DC - 20 MHz clock input o DC - 200 ns instruction cycle Direct, implied, and relative addressing modes Power-on Reset (POR) Power-up Timer and Oscillator Start-up Timer Programmable code-protection Power preserving SLEEP mode
Page 41
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Generally they are low power devices and works in voltage range of 2v to 5.5V. They have 13 interrupt sources like external pulse interrupt and serial receive interrupt etc. The flash memory can be re written 1000 times.
resistive layer on top of its substrate. One layer has conductive connections along its sides, the other along top and bottom. A voltage is applied to one layer, and sensed by the other. When an object, such as a fingertip or stylus tip, presses down onto the outer surface, the two layers touch to become connected at that point: The then behaves as a pair of voltage dividers, one axis at a time. By rapidly switching between each layer, the position of a pressure on the screen can be read. Resistive touch is used in restaurants, factories and hospitals due to its high resistance to liquids and contaminants. A major benefit of resistive touch technology is its low cost. Additionally, as only sufficient pressure is necessary for the touch to be sensed, they may be used with gloves on, or by using anything rigid as a finger/stylus substitute.
b) Liquid Crystal Display (LCD)
e) RF Module
The HD 44780 is a liquid crystal dot matrix display Module that consists of LCD , LCD control driver, and driver and is capable of providing 16 characters x 2 lines display. It contains a controller, a data RAM and a character generator ROM required for providing display. Data interfacing is in 8bit parallel or 4-bit parallel and data can be written in or read from a microprocessor.
This RF transceiver is having a 30 meter range with onboard antenna of transceiver based on the „Texas Instruments Chip on IC (CC2500)‟. In a typical system, this transceiver will be used together with a microcontroller. It provides extensive hardware for packet handling, data buffering, burst transmissions, clear channel assessment, link quality indication and wake on radio. It can be used in 24002483.5 MHz ISM/SRD band systems. (E.g. RKE-two way Remote Keyless Entry, wireless alarm and security systems, AMR-automatic Meter Reading, Consumer Electronics. Industrial monitoring and control).
Figure 3: microcontroller PIC16F877A
c) Buzzer A buzzer is used here as an audio alarm and is a signaling device, usually electronic, typically used in automobiles, household appliances such as a microwave ovens, or game shows. Initially this device was based on an electromechanical system which was identical to an electric bell without the metal gong (which makes the ringing noise). Nowadays, it is more popular to use a ceramic-based piezoelectric sounder which makes a high-pitched tone. Usually these were hooked up to "driver" circuits which varied the pitch of the sound or pulse the sound on and off.
d) Touch Screen A resistive touch screen comprises several layers, the most important of which are two thin, transparent electricallyresistive layers separated by a thin space. These layers face each other with a thin gap between.
Figure 5: RF transceiver
Features:
Low power consumption Integrated bit synchronizer Integrated IF and data filters High sensitivity (type -104dBm) Programmable output power -20dBm~1dBm Operation temperature range : -40~+85 deg C Operation voltage: 1.8~3.6 Volts Available frequency at : 2.4~2.483 GHz
Applications Figure 4: Touch screen
The top screen (the screen that is touched) has a coating on the underside surface of the screen. Just beneath it is a similar
www.irjiet.com
2.4 GHz ISM/SRD band systems Consumer Electronics Industrial monitoring and control
Page 42
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Wireless alarm and security systems Home and building automation AMR – Automatic Meter Reading RKE – Two-way Remote Keyless Entry
VI. SOFTWARE REQUIRMENTS a) Flowchart
www.irjiet.com
Page 43
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
Figure 6: Flowchart
VII. RESULTS A Touch screen along with LCD will be placed on each table. Now the LCD will act as a menu card displays all the items accessible in the restaurant. The available menus are programmed in microcontroller. According to customers demand he or she will select menus and quantity by using Touch screen.
Figure 7: LCD outputs
Directly the order will be transmitted over microcontroller to receiving module in kitchen. RF module is worn for communication between transmitter on the table and receiver in cooking section in restaurant.
www.irjiet.com
Page 44
International Research Journal of Innovations in Engineering and Technology (IRJIET) Volume 1, Issue 1, February- 2017
REFERENCES
Figure 8: output of monitoring screen
In receiver section, the microcontroller takes the order which is d on PC along with table number.
VIII. CONCLUSION The electronic menu card system helps the people to select the food items through matrix keypad. Radio frequency based communication technology is used here. The hotel people can read the items from each table at the PC display in kitchen to work it fast. This is very much helpful in star hotels and resorts where the preparation time is much greater. In our system we have only one transmitter and receiver. But in actual practice every table or room requires this digital menu card for their requirements. In future we can change this system to multiple transmitter and single receiver one by the help of MCU or computer, we can also add voice announcement along with the display. This system also ensures good quality of service and customer satisfaction. The proposed system has the potential to attract customers and also adds to the readiness of maintaining the restaurant ordering sections. Apart from this updating of menus can be done easily. Depending upon the family and ROM size of the microcontroller, the size of the menu list can be varied.
www.irjiet.com
[1] Jingjing Wang, “The Design and Achievement of Wireless Ordering Foods System”, Second International Workshop on Computer Science and Engineering, 2009. [2] N. M. Z.Hashim, N. A. Ali, A.S. Jaafar, N.R.Mohamad, L.Salahuddin, N. A. Ishak, “Smart Ordering System via Bluetooth”, International Journal of Computer Trends and Technology, 2013. [3] Prof. SagarSoitkar, Prof. AshishCharbe, Prof.VivekLandge, “Touch screen based Digital Menu Ordering System using AVR”, International Journal of Advance Research In Science And Engineering, Vol. No.3, Issue No.4, April 2014. [4] Asan, N. Badariah, Nordin, N. Azreena, Shariff, Zulkifli, “Zigbee-Based Smart Ordering System (S.O.S)”, International Journal of Computer Trends and Technology – Volume 11 Number 5 – May 2014. [5] Bhanusiramshetti, P.Raveendrababu, K. Bhavika, “Zigbee Based E-Menu Ordering System”, International Journal of Science, Engineering and Technology Research, Volume 2, Issue 10, October 2013. [6] GuHui, Shan Ming-lei, Deng Jing-xuan, WangYong , Zhu Chang-ping, “Design of Touching Wireless Ordering Dishes System Based On WinCE”, 2015. [7] Kiran Kumar reddy, B.Naresh “Intelligent E-Restaurant using android OS”, International Journal of Scientific Engineering and Technology, 2014. [8] Author Scott Edwards(2003), Basics of LCD Electronics Corporation Ltd. [9] B. Stumpe, “Experiments to find -a manufacturing process for an x-y touch screen”, CERN.
Page 45
Related Documents 3m3m1z
Advanced Menu Ordering System In Restaurants 3j6h4k
November 2019 16
Smart Restaurant Menu Ordering System 456y3l
December 2021 0
Electronic Menu Card For Restaurants 4w2a3p
December 2019 28
Smart Hotel Menu Ordering System.pdf 73x
October 2019 14
Cake Ordering System 3g3t4z
November 2019 55
1 Ordering System 3i3x5g
November 2019 36More Documents from "Irjiet" 5v195q