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Information System Ordering Online Restaurant Menu At Hover Cafe

APTISI Transactions on Management (ATM) · Vol. 4 No. 1 (2019) · hlm. 32–40

DOI
10.33050/atm.v4i1.1082
ISSN
2622-6804, 2622-6812
Terbit
2019-12-27
Penerbit
Pandawan
Bahasa
en
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

The rapid development of technology requires every business person to upgrade his technology to more sophisticated. Many business people have upgraded their systems to be computerized and even online, one of the business people is in the culinary field. The culinary field which is meant for example is the cafe One thing that can support the quality of ordering in a cafe is the ordering process. In the hover cafe the menu ordering system is still conventional, using a menu book. This of course can be a problem because the menu book used can be damaged or lost so that it can slow down the ordering process, not to mention if the customer requests additional orders, the waiter must come to the customer's table to record additional orders again. The method used in this research is the method of data collection, the method of observation, the method of interviewing, and the method of literature study conducted to obtain accurate data. Then the data are analyzed with SWOT to find out the company's weaknesses and strengths. In describing the flow of the system using UML (Unified Modeling Language) and PHP (Hypertext Preprocessor) as a programming language with a MySQL database as a database. Therefore we need a ordering media that utilizes information technology as a medium for selecting food and beverage (E-Menu) which can provide information about order menu details to facilitate customers in making and ordering food or beverage menus.

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Sumber metadata: OAI-PMH (metadata jurnal) https://ijc.ilearning.co/ATM/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Information System Ordering Online Restaurant Menu At Hover Cafe</dc:title>
	<dc:creator xml:lang="en">Kurniawan, Rano</dc:creator>
	<dc:creator xml:lang="en">Sutawan, Ahmad</dc:creator>
	<dc:creator xml:lang="en">Amalia, Rizky</dc:creator>
	<dc:subject xml:lang="en">E-Menu</dc:subject>
	<dc:subject xml:lang="en">Web E-Menu</dc:subject>
	<dc:subject xml:lang="en">Hover Cafe</dc:subject>
	<dc:description xml:lang="en">The rapid development of technology requires every business person to upgrade his technology to more sophisticated. Many business people have upgraded their systems to be computerized and even online, one of the business people is in the culinary field. The culinary field which is meant for example is the cafe One thing that can support the quality of ordering in a cafe is the ordering process. In the hover cafe the menu ordering system is still conventional, using a menu book. This of course can be a problem because the menu book used can be damaged or lost so that it can slow down the ordering process, not to mention if the customer requests additional orders, the waiter must come to the customer's table to record additional orders again. The method used in this research is the method of data collection, the method of observation, the method of interviewing, and the method of literature study conducted to obtain accurate data. Then the data are analyzed with SWOT to find out the company's weaknesses and strengths. In describing the flow of the system using UML (Unified Modeling Language) and PHP (Hypertext Preprocessor) as a programming language with a MySQL database as a database. Therefore we need a ordering media that utilizes information technology as a medium for selecting food and beverage (E-Menu) which can provide information about order menu details to facilitate customers in making and ordering food or beverage menus.</dc:description>
	<dc:publisher xml:lang="en">Pandawan</dc:publisher>
	<dc:date>2019-12-27</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ijc.ilearning.co/ATM/article/view/1082</dc:identifier>
	<dc:identifier>10.33050/atm.v4i1.1082</dc:identifier>
	<dc:source xml:lang="en">APTISI Transactions on Management (ATM); Vol. 4 No. 1 (2020): January; 32-40</dc:source>
	<dc:source xml:lang="id">APTISI Transactions on Management (ATM); Vol 4 No 1 (2020): ATM (APTISI Transactions on Management); 32-40</dc:source>
	<dc:source>2622-6804</dc:source>
	<dc:source>2622-6812</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://ijc.ilearning.co/ATM/article/view/1082/304</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2020 Rano Kurniawan, Ahmad Sutawan, Rizky Amalia (Author)</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>