DEVELOPMENT OF A RESTAURANT MANAGEMENT AND INFORMATION SYSTEM (A CASE STUDY OF FEDERAL POLYTECHNIC EDE RESTAURANT)

ABSTRACT Over the years, the catering industry and the restaurant sector has been experiencing a steady growth has made it one of the most competitive industry. There is always an admiration when restaurants record huge successes, but the outside perception always fail to understand some vital elements that help management in the realization of these successes. Thus, 159 questionnaires are administered and only 147 questionnaires were returned representing 92.5% returned rate. The study made use of descriptive style of research of which the research question were tested using the simple percentage method while the hypotheses Ho1 and Ho3 were tested using correlation coefficient (r) and Ho2 was tested with linear Regression method. The result shows that electronic stock enhances the seriousness of work, thereby ensuring that the ingredients and items purchased or to be discarded are properly handled The research concluded that the electronic control system helps to keep track of records and maintain the efficiency and effectiveness of a restaurants. Recommendations include that the staff in the restaurants should be trained on how to effectively use Computer and other Sophisticated electronic device.