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Online Pizza Ordering System | Research Paper Help

Executive Summary

The report comprises of the work breakdown for the completion of an Online Pizza Ordering System. The development of the program is critical to improve service delivery, customer satisfaction, and provide a new avenue for collection of sales/purchase data that can aid in informing business decision making processes. The development of the Online Pizza Ordering System is designed to replace the old and tedious manual system which has proven to be cumbersome for both pizzeria staff and customers (Mishra, Goyal & Sharma, 2018a). The development of the Online Pizza Ordering System is designed to solve problems such as long waiting durations for the customers after ordering a pizza (Manju, 2019). This comprises of the at least 15 minutes that the customer has to wait for the preparation of the pizza after ordering. Instead, the system provides an avenue where the customer can make an order through either mobile app or online system in advance and be informed when the pizza for either counter pick up or home delivery options (Mishraa, Goyal & Sharma, 2018b). Also, the system is designed to remove the hustle in which pizzeria staff go through in recording wrong orders from the customers and prompting a repeat of the process. The solution provided in this entails the capacity for the customers to the type and quantity of pizza from the varieties listed in the menu. Thus, avoids the occurrence of any confusion in the ordering system (Haroon-Sulyman & Tolulope, 2020).

As the project manager, the report analyses the processes and mechanisms involved towards making the Online Pizza Ordering System a success. The development of project requires concerted efforts from different experts to ensure the overall objective of the system’s development is achieved (Kundu & Chatterjee, 2018). This comprises of team coordination, assignment of tasks, assessing the work progress, risks assessment, and outlining a clear plan in which the development, implementation, and testing of the system is to take place (Akram, 2018). As a result, the assurance of high and efficient functionality of the system is assured giving sight for enhanced service delivery and customer satisfaction. Thus, the project’s completion will provide a competitive advantage for the business in which the operations posit a chance to make better sales and create a great reputation for the company (Kumar & Nirmala, 2018).

The following summarizes the advantages and disadvantages of developing the Online Pizza Ordering System. This is an illustration of the potential benefits the system development provides to the business.


  • It overcomes all the problems of existing system.
  • Pizza can be order in more convenient way.
  • Payment can be easily done using various mobile apps, online mode or cash on delivery (COD).
  • It makes system very effective for ordering a pizza.
  • Admin can view sales report which can be helpful for decision making.
  • Easy add/update/delete process of pizza.


    • It requires a reliable internet connection.
    • System may provide inaccurate results if data is not entered correctly.


Online Pizza Ordering System

1.0.          Introduction

1.1.0.     Purpose of Project Charter

The Online Pizza Ordering System project charter documents and tracks the necessary information required by decision maker(s) to approve the project for funding. The project charter should include the needs, scope, justification, and resource commitment as well as the project’s sponsor(s) decision to proceed or not to proceed with the project.  It is created during the Initiating Phase of the project. The intended audience of the Online Pizza Ordering System’s project charter is the project sponsor and senior leadership.

1.2.0.     Project and Product Overview

The Online Pizza Order System is a new mechanism intended to ease on the customers ordering process. The pizzeria staff track the orders made by customers and puts them in readiness for preparation and delivery to the customers. The system is covered in three key components that include: – (i.) mobile apps – used due to the efficiency and comfort created by mobile phones. The possession of mobile phones to almost all customers provides a more efficient platform and convenience to order the pizza from and wait for the delivery. (ii.) online applications – used to order pizza from the Web 2.0 development site which allows the customers to access the company’s website and place their order. This can be done using personal computers, smart phones, or tablets (whichever device that is internet enabled and can access a browser). (iii.) cash system – although done in a manual way, the customers place an order from the cashier who uses an internal system to place the order. This is usually for the sit-in services that customers want to experience the physical touch and connection with the company (Maslekar, Bacchewar, Bhonsle, Patil & Jaiswal, 2019).

The project is driven by the need to improve efficiency in minimizing the order placement and delivery of the pizza. The mobile and online applications are the main components of the new system provide a mechanism in which customers can access the pizza menu list with varieties of products and make an order (Leonard et al., 2020). Also, the system provides an option choosing between update on pizza when it is ready for counter pick up or home delivery. This is convenient for clients as it provides a platform in which customers can easily place an order and remain relaxed and comfortable to be informed when it is ready instead of having to wait (Patridge et al, 2020). Thus, create convenience on when the service is ready and where to pick up the pizza for consumption and great experience.

The project’s budget estimate entails $1 million to be completed in six (6) months. The project’s budget covers all the aspects of the project development including hardware purchase, software development, and maintenance. The budget estimates are strictly committed to the project’s functionalities and delivery of quality system (Heo & Bae, 2020). This is critical to ensure that every cent is directed towards the project completion and functions within the budget stipulations. The budget allocations are a vital component for the project. Hence, staying on course of budget estimates and timeline is crucial for success of the Online Pizza Ordering System.

2.0.          Justification

2.1.0. Business Need

The primary business need in developing the Online Pizza Ordering System is to replace the tedious manual process. While cash system was identified as a component of maintaining physical contact with the company, online ordering presents the future of the pizza ordering operations. This is meant to provide efficient transition period in which the company will transform into online services only throughout its outlets. This is driven by the need to create new avenues to increase business competitiveness (Chavan, Jadhav, Korade & Teli, 2015). Customer satisfaction through quality services, convenient ordering process, cutting down/eliminating the waiting duration, and home delivery or counter pick of the pizza is vital in enhancing service provision to customers. This culminates in increasing the functionalities and competitiveness of the business as the new system seeks to solve fundamental issues associated with the old and tedious manual system (Bhandge, Shinde, Ingale, Solanki & Totare, 2015).

Customers do not have to travel to the company’s premises to make an order for the pizza. As well, customers do not have to wait for any duration after ordering the pizza and waiting for its preparation (Leong, 2016). Instead, customers only have to make advance ordering and selecting the convenient delivery system of their preference. This is crucial to bring the customers closer to the business and creating of the company’s reputation.

Furthermore, the business need to improve pizzeria staff experience in the workplace is a fundamental feature for the new system. While the new online ordering system primarily targets customers, pizzeria staff are bound to benefit from the same. That is, the online ordering system removes the tediousness of recording the orders manually from the customer that may change their mind prompting a repeat of the process (Sethu & Saini, 2016). Also, the staff are solely concerned in making the best pizza. Hence, more committed to delivering quality and high standard product. Therefore, the project is beneficial to both customers and the pizzeria staff.

2.2.0. Public Health and Business Impact

In line with CDC, DHHS, and FDA’s regulations, the system is designed to provide a serene environment for pizzeria staff to work and deliver clean and quality products to customers. That is facilitated by the reduction of customers having to crowd at the restaurant and the potential litters they are bound to leave behind. By delivery the pizzas to customers’ homes, the work environment at the restaurant is bound to maintain high standards of hygiene. This is critical to provide a thorough assessment of the health state. Hence, it is bound to impact positively on the public health by raising the standards of hygiene and human contacts especially in the era of COVID-19 and social distancing.

2.3.0. Strategic Alignment

Goal Project Response Rank Comments
Scale: H – High, M- Medium, L – Low, N/A – Not Applicable
NC / Division / Branch Strategic Goals:
Focused on maintaining high health standards and serene environment for customers. H This is designed to ensure customers access products of high quality and high hygiene. This is a result of maintaining high health standards and compliance with public health regulations (Srivastava, Garg, Srivastava & Mishra, 2019).
Provide employees with a conducive and safe environment to work. H The environment in which employees operate should be properly ventilated, cleaned, and regularly checked for their safety. Clean and conducive environment is vital to productivity in the workplace. Hence, ascertain customers of quality and high standards service delivery.
CDC Strategic Goals:
Work collaboratively to maintain healthy work and consumption environment. H CDC provide the guidelines in the nature and kind of work environment to which employees should be exposed to in the workplace. The development of the new systems impacts on enhancing the work environment by reducing the number of people at the premises.
Stipulate the impacts of the New Online Pizza Ordering System. M Critical for minimizing the number of people physically required to be present at the premises.
Department of Health and Human Services (DHHS) Strategic Goals:
Concerned with the safety of all American citizens. H DHHS regulates the public health concerns in meeting the standards required for food production in order to maintain high standards and safety of all Americans.
Maintain high standards of food production and delivery to customers. H DHHS regulates the public health concerns in meeting the standards required for food production in order to maintain high standards and safety of all Americans.
DHHS IT Goals:
Aims at utilizing IT resources to provide a secure infrastructure in which ordering and delivery can be done. H This is integral to the future operations and competitiveness of the company. The infrastructure provides a framework in which pizza ordering and delivery is done.
Designed to increase efficiency in customer service. H Customer services aims at eliminating waiting time for the pizza and in-person pick up.
President’s Management Agenda (PMA) Strategic Goals:
Online Pizza Ordering System is expected to resolve the tedious manual system. H This forms the primary objective of developing the new system. It is designed to solve the existing problems in the pizza ordering and delivery processes.
Increase efficiency for customers ordering process. M By eliminating waiting time.
Enhance employee work environment. M By eliminating repeat processes.


3.0.          Scope

3.1.0. Objectives

In overall, the development of the Online Pizza Ordering System is designed to provide customers with a better ordering system that is free of the tedious and cumbersome processes in the existing manual system (Vatcharakomonphan et al., 2019). The system is crucial to enable customers acquire exactly the things they ordered/want in the pizza and avoid causing repeating of processes. This is bound to culminate in both customer and pizzeria staff satisfaction in serving and delivering the pizza products (Li, Mirosa & Bremer, 2020).

The objectives of the Online Pizza Ordering System are as follows: –

  • Provide better knowledge – Customers have access to a menu list with variety products for the pizza. With this, they can make selections of what to include in their pizza and acquire the perfect combination. The confirmation of the pizza emphasizes on the ingredients to include in final pizza product.
  • Track pizza preparation – Customers can be provided with insights on the pizza preparation through the app. This is based on sending update messages on receiving of the order and preparation course (Gundle, Harshe, Kinage & Ghanawat, 2016).
  • Create awareness on delivery time – The system will inform customers of the time taken to prepare the order and update for delivery. This enables customers to remain informed on the progress and time of delivery for the ready pizza. Hence, determine whether to use counter pick up option or home delivery.
  • Enhance efficiency – The new system is designed to increase efficiency for both customers and pizzeria staff. Also, the efficiency in the ordering process will be enhanced as the entire process will be done by the customers only. Hence, this will eliminate chances of mistakes and redoing of the work again (Pavithra & Vidhyam, 2019).

3.2.0. High-Level Requirements

The following table presents the requirements that the project’s product, service or result must meet in order for the project objectives to be satisfied.

Req. # Requirement Description
1 Develop a database that can store information such as account type (mobile app or online app), master record (name, adress, contacts), and locating mechanism (gprs).
2 Develop a customer database to store information such as new customer, old customer, adress, delivery information, and pizza preferences.
3 Develop ordering system that records list of itemsorder, pizza ingredients, quantity, and type of pick up/delivery.
4 Develop a payment database that can determine the mode of payment (credit card or cash).
5 Calculation of bills
6 Payment processing system

3.3.0. Major Deliverables

The following table presents the major deliverables that the project’s product, service or result must meet in order for the project objectives to be satisfied.

Major Deliverable Deliverable Description
Meeting the requirements 1 – 6 above.  This will pave the way towards the project development, implementation, testing, completion, and monitoring of its functionalities.
System Design Documentations Provides an analysis of the entire process taken for the Online Pizza Ordering System development. This shows the step by step process for the development of the online ordering system (Kothari & Sharma, 2020).
Working prototype Entails the delivery of a working online ordering system prototype. This is bound to give the company an opportunity to familiarize itself with new procedures and systems. Awareness creation for the transformation into online ordering system is bound to be created to customers enabling the creation of a smooth transition period.
Final notebook This puts into account all the best practices and challenges idetified in the new system. It allows for future improvments of the system ton ensure customers have access to the best services possible (Ghosh & Saha, 2018).
Final Project delivery Comprises of the completed and functional ordering system.

3.4.0. Boundaries

The creation of an online ordering system is crucial for the management of business operations. The system’s impact on the business surpasses the customer experience and satisfaction. It is crucial to consider that the development of the system will be critical to the organization’s information source used in informed key decisions. That is, information such as customer ordering trends and preferences is essential to enhance the understanding of customer portfolio (Pavithra & Vidhya, 2019). Also, this can be used in informing target market segmentation and introduction of new products. The new ordering system will provide insights in the customers’ payment preferences enabling the company to remain innovative in ways to make customers more satisfied. These indicate features that the old manual system could not identify without conducting an extensive research survey on customers. As a result, as the boundaries out of scope, the new online system is integral to the future of the business (Jakhete & Mankar, 2015). Therefore, informed and wise decisions can be made towards enhancing the functionality and competitiveness of the business in a highly competitive and saturated fast foods market environment.

4.0.          Duration

4.1.0. Timeline

The following provides a general overview of the project’s development timeline that is proposed for its successful completion. The project is developed and implemented within six months. The timeline is fundamental to provide key deliverable milestones that must be met over the stipulated time frame. Hence, marks the onset of successfully implementing the project.

The figure below indicates a comprehensive analysis of the work breakdown and timeline for the realization of the set deliverables. This is summarized on a Gantt Chart.

Tasks and timeline distribution table.

Gantt Chart illustrating workflow

4.2.0. Executive Milestones

The table below lists the high-level Executive Milestones of the project and their estimated completion timeframe.

Executive Milestones Estimated Completion Timeframe
Project plan developed and authorization. One (1) month – 30 days to be completed and pave way for the next step.
Requirements analysis and completion. One (1) month timeframe.
System development documentation and development of working prototype. Completed in two (2) months – one for each component.
Final notebook and system development completion. Two months with full installation and all functionalities implemented.

5.0.          Budget Estimate

5.1.0. Funding Source

The source of the funding for the project will be acquired through three key approaches: –

  1. Crowd funding – Crowd funding for the project will allow customers and loyalties to take part in the development of the company. As a new venture, the initiative will provide an opportunity to the loyal customers to invest in the company’s future. The crowd funds will be offering through coupons that allow customers to purchase various products from the company in advance. The coupons will allow the investing customers to generate profits from the company on completion and implementation of the project. This will be beneficial to both the company and the individuals. Crowd funding has the potential to draw potentials backers of the initiative from around the world.
  2. Investment equities – The project will send invitations to potential investors in different circles during the annual celebrations of the existence of the company. This will allow the exhibition on the new initiative and the future it presents for the company. The approach will woe investors towards committing their funds in enhancing creativity and innovativeness in adequately serving the customers. The transformation of customer services indicates the competitive advantage of the company. Hence, stands a chance to attract more customers, make more sales, and generate higher revenue. This is fundamental to the realization of high dividends to which the investors are bound to reap and benefits of investing in the company.
  3. Loan/grants – The company has the option to take loans and grants from financial institutions to expand their operations and create efficiency. The debt is an essential development fund source which can be serviced over the next 2-3 years. This give the new initiative sufficient time to attain its objectives and lead to more revenue generation. Hence, mark the progressive path for the company.

5.2.0. Estimate

This section provides a summary of estimated spending to meet the objectives of the Online Pizza Ordering System project as described in this project charter.  This summary of spending is preliminary, and should reflect costs for the entire investment lifecycle.  It is intended to present probable funding requirements and to assist in obtaining budgeting support.

Object Code Budget Item Amount ($)
12 Experts payment 200,000
13 Hardware acquisition 200,000
14 Software development 150,000
15 Utilities 50,000
16 Debt servicing 100,000
17 Travel and transportation 50,000
18 Implementation 100,000
19 Testing and evaluation 50,000
20 Miscellaneous 100,000

6.0.          High-Level Alternatives Analysis

1.     The project development takes in consideration of improving the existing manual system. This can be done by establishing two cashiers and increase the number of employees preparing the pizza. This is designed to cut waiting costs.

  1. The merging of the company to one with an existing and functional system. This eliminates the process of having to develop their own ordering system. The alternative comes with the risk of losing the company to another business entity.

7.0.          Assumptions, Constraints and Risks

7.1.0. Assumptions

This section identifies the statements believed to be true and from which a conclusion was drawn to define this project charter.

  1. The system is being developed to resolve customer complains on having to wait after the order was placed until delivery. This is intended to improve customer experience and enhance satisfaction with the services offered by the company.
  2. The system is being developed in efforts to resolves employees complains on tediousness and cumbersomeness of having to do the same task over and over. This seeks to resolve the employees’ problem of having to take the orders and risk providing the customers with additional items they did not order (Aulia, Zakir, Dafitri & Siregar, 2017).
  3. The system is being developed to provide the business with a competitive edge. This is designed to enhance the business competitiveness in attaining customer satisfaction and experiences.

7.2.0. Constraints

This section identifies any limitation that must be taken into consideration prior to the initiation of the project.

  1. Budget entails the biggest constraints to the project. The project development and implementation must remain on course to avoid incurring additional costs.
  2. Timeline provided towards the completion of the project. This requires quick and efficient measures to be incorporated.

7.3.0. Risks

Risk Mitigation
Not meeting customer expectation. Prior research should be done to understand what the customers expect from the new online ordering system. This will provide insights on how to proceed with project development.
Costs deficit. To avoid cost deficit in the project development and implementation, a miscellaneous amount should be set aside. This will facilitate emergency occurrences in the project development and implementation.

8.0.          Project Organization

8.1.0. Roles and Responsibilities

This section describes the key roles supporting the project.

Name & Organization Project Role Project Responsibilities


Project Sponsor Person responsible for acting as the project’s champion and providing direction and support to the team.  In the context of this document, this person approves the request for funding, approves the project scope represented in this document, and sets the priority of the project relative to other projects in his/her area of responsibility.


Government Monitor Government employee who provides the interface between the project team and the project sponsor.  Additionally, they will serve as the single focal point of contact for the Project Manager to manage CDC’s day-to-day interests. This person must have adequate business and project knowledge in order to make informed decisions.

In the case where a contract is involved, the role of a Government Monitor will often be fulfilled by a Contracting Officer and a Project Officer.



Contracting Officer Person who has the authority to enter into, terminate, or change a contractual agreement on behalf of the Government.  This person bears the legal responsibility for the contract.


Project Officer A program representative responsible for coordinating with acquisition officials on projects for which contract support is contemplated. This representative is responsible for technical monitoring and evaluation of the contractor’s performance after award.


Project Manager (This could include a Contractor Project Manager or an FTE Project Manager) Person who performs the day-to-day management of the project and has specific accountability for managing the project within the approved constraints of scope, quality, time and cost, to deliver the specified requirements, deliverables and customer satisfaction.


Business Steward Person in management, often the Branch Chief or Division Director, who is responsible for the project in its entirety.


Technical Steward Person who is responsible for the technical day-to-day aspects of the system including the details of system development.  The Technical Steward is responsible for providing technical direction to the project.


Security Steward Person who is responsible for playing the lead role for maintaining the project’s information security.

8.2.0. Stakeholders (Internal and External)

In addition to the above name stakeholders, the following three will be critical to the project’s development, implementation, and completion.

  1. Project manager – Tasked with managing and overseeing all processes in the project development and implementation. The project manager will create obtainable objectives, identify project constraints, and ensure essential and key issues are addressed in the project development and implementation.
  2. Software tester – Tasked with determining the efficiency of the program.
  3. Software quality assurance – Tasked with assessing al vulnerabilities and ensuring the project meets the expected objectives and within the specified timeline.

Online Pizza Ordering System decision table


Key components of the Online Pizza Ordering System


9.0.          References

Akram, A. S. B. (2018). Cafeteria Order System. Universiti Sultan Zainal Abidin.

Aulia, R., Zakir, A., Dafitri, H., & Siregar, D. (2017, December). Mechanism of food ordering in a restaurant using Android technology. In Journal of Physics Conference Series (Vol. 930, No. 1, p. 012030).

Bhandge, K., Shinde, T., Ingale, D., Solanki, N., & Totare, R. (2015). A Proposed System for Touchpad Based Food Ordering System Using Android Application. International Journal of Advanced Research in Computer Science & Technology (IJARCST 2015)3(1).

Botelho, L. V., Cardoso, L. D. O., & Canella, D. S. (2020). COVID-19 and the digital food environment in Brazil: reflections on the pandemic’s influence on the use of food delivery apps. Cadernos de Saúde Pública36, e00148020.

Chavan, V., Jadhav, P., Korade, S., & Teli, P. (2015). Implementing customizable online food ordering system using web based application. International Journal of Innovative Science, Engineering & Technology2(4), 722-727.

Ghosh, R., & Saha, T. R. (2018). A study of E-payment system on food delivery industry: a case study on swiggy. International Journal on Recent Trends in Business and Tourism (IJRTBT)2(3), 19-25.

Gundle, K. P., Harshe, A. A., Kinage, K. B., & Ghanawat, N. L. (2016). Digital Smart System for Restaurants Using Wireless Technology. International Research Journal of Engineering and Technology (IRJET) Volume3.

Haroon-Sulyman, S. O., & Tolulope, A. A. (2020, June). E-Food Ordering and Diet Monitoring System. African Journal of Computing & ICT Reference Format, Vol 13 (2), pp: 5-27.

Heo, S. J., & Bae, H. J. (2020). Analysis of the consumption pattern of delivery food according to food-related lifestyle. Journal of Nutrition and Health53(5), 547-561.

Jakhete, M. D., & Mankar, P. C. (2015). Implementation of Smart Restaurant with e-menu Card. International Journal of computer applications119(21).

Kothari, A., & Sharma, P. (2020). Efficient Automatic Food Ordering System using FPGA and ZigBee. International Journal of Advanced Engineering Research and Science7(3).

Kumar, N. K. R., & Nirmala, C. R. (2018). Food management application using IBM Bluemix services. International Journal of Engineering and Manufacturing Science, ISSN 2249-3115 Vol 8(1).

Kundu, S., & Chatterjee, S. (2018). Role of Digitalisation in Hospitality Industry with Special Reference to Online Food Delivery Services. Bharatiya Vidya Bhavan Institute of Management Science.

Leonard, A., Delaney, T., Seward, K., Zoetemeyer, R., Lamont, H., Sutherland, R., … & Wyse, R. (2020). Investigating differences between traditional (paper bag) ordering and online ordering from primary school canteens: a cross-sectional study comparing menu, usage and lunch order characteristics. Public health nutrition, 1-10.

Leong, W. H. (2016). Food Ordering System Using Mobile Phone (Doctoral dissertation, UTAR).

Li, C., Mirosa, M., & Bremer, P. (2020). Review of Online Food Delivery Platforms and their Impacts on Sustainability. Sustainability12(14), 5528.

Manju, M. S. (2019, April). A Study on Customer Preference and Impact of Online Food Service Apps. Research Review Journals, ISSN: 2455-3085, Vol 4(4), pp: 190-195.

Maslekar, R., Bacchewar, P., Bhonsle, M., Patil, A., & Jaiswal, A. (2019, April). Hotel Food Delivery System without Plastic with Shortest Path in GPS using Mobile App. International Journal of Research in Engineering, Science and Management, Vol 2 (4), ISSN: 2581-5792.

Mishra, N., Goyal, D., & Sharma, A. D. (2018a). Automation in Restaurants: Ordering to Robots in Restaurant via Smart Ordering System. International Journal of Technologies and Management.

Mishraa, N., Goyal, D., & Sharma, A. D. (2018b, April). Issues in existing robotic service in restaurants and hotels. In Proceedings of 3rd International Conference on Internet of Things and Connected Technologies (ICIoTCT) (pp. 26-27).

Partridge, S. R., Gibson, A. A., Roy, R., Malloy, J. A., Raeside, R., Jia, S. S., … & Halim, N. K. (2020). Junk Food on Demand: A Cross-Sectional Analysis of the Nutritional Quality of Popular Online Food Delivery Outlets in Australia and New Zealand. Nutrients12(10), 3107.

Pavithra, P., & Vidhya, K. (2019). Online food ordering system. INNOVATIONS IN BUSINESS AND MANAGEMENT, 166.

Sethu, H. S., & Saini, B. (2016, July). Customer Perception and Satisfaction on Ordering Food via Internet, a Case on Foodzoned. Com, in Manipal. In Proceedings of the Seventh Asia-Pacific Conference on Global Business, Economics, Finance and Social Sciences (AP16Malaysia Conference (pp. 15-17).

Srivastava, N., Garg, V., Srivastava, U., & Mishra, V. (2019). Railway food delivery system. International Journal of Information Sciences and Application (IJISA), ISSN 0974-2255, Vol 11 (1).

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Online Pizza Ordering System | Research Paper Help . (2021, December 29). Essay Writing . Retrieved February 21, 2024, from https://www.essay-writing.com/samples/online-pizza-ordering-system/
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