Smart Food Ordering System Using Zigbee with Customer Feedback

Authors

  • Md Ashraf  Lords Institute Of Engineering & Technology, Hyderabad, India
  • Syed Saifuddin  Lords Institute Of Engineering & Technology, Hyderabad, India
  • Syed Saif  Lords Institute Of Engineering & Technology, Hyderabad, India
  • Ilyas Khan  Lords Institute Of Engineering & Technology, Hyderabad, India
  • B. Sanjai Prasad  Lords Institute Of Engineering & Technology, Hyderabad, India
  • Kiran Kumar  Lords Institute Of Engineering & Technology, Hyderabad, India

Keywords:

ARM7 ,ArduinoATmega328, RFID,ZIGBEE Keypad, lcd.

Abstract

A new design scheme of hotel menu card and ordering system applied to all range hotels is proposed in this paper. The 802.15 Zigbee technology is used as wireless communication standard in this paper. There is no need of waiter to take order from table according to system proposed in this paper. The proposed system will have two sections; one section is customer section where the customer and other is billing or supply section. In customer section customer will look for menu and order its menu using keypad. In billing and supply section order will be displayed on their monitor. The communication of customer section to billing or supply section will be done by ZigBee. The proposed system is easy to install and gives a rich environment to the hotels or restaurants.

References

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International Journal of Scientific Research in Science, Engineering and Technology

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Published

2018-03-30

Issue

Volume 4, Issue 7, March-April-2018

Section

Research Articles

License

Copyright (c) IJSRSET

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Md Ashraf, Syed Saifuddin, Syed Saif, Ilyas Khan, B. Sanjai Prasad, Kiran Kumar, " Smart Food Ordering System Using Zigbee with Customer Feedback , International Journal of Scientific Research in Science, Engineering and Technology(IJSRSET), Print ISSN : 2395-1990, Online ISSN : 2394-4099, Volume 4, Issue 7, pp.210-214, March-April-2018.