Food receipt catalog system

ABSTARCT :

Accurate measurement of household food purchase behavior (HFPB) is important for understanding its association with household characteristics, individual dietary intake and neighborhood food retail outlets. However, little research has been done to develop measures of HFPB. The main objective of this paper is to describe the development of a measure of HFPB using annotated food purchase receipts. Households collected and annotated food purchase receipts for a four-week period as part of the baseline assessment of a household nutrition intervention. Receipts were collected from all food sources, including grocery stores and restaurants. Households (n = 90) were recruited from the community as part of an obesity prevention intervention conducted in 2007–2008 in Minneapolis, Minnesota, USA. Household primary shoppers were trained to follow a standardized receipt collection and annotation protocol. Annotated receipts were mailed weekly to research staff. Staff coded the receipt data and entered it into a database. Total food dollars, proportion of food dollars, and ounces of food purchased were examined for different food sources and food categories. Descriptive statistics and correlations are presented.

EXISTING SYSTEM :

? For placing any orders customers have to visit hotels or restaurants to know about food items and then place order and pay. In this method time and manual work is required. ? While placing an order over the phone, customer lacks the physical copy of the menu item, lack of visual confirmation that the order was placed correctly. ? Every restaurant needs certain employees to take the order over phone or in-person, to offer a rich dining experience and process the payment. ? In today’s market, labor rates are increasing day by day making it difficult to find employees when needed.

DISADVANTAGE :

? Most household primary shoppers (61%) reported that the amount of time required for receipt collection and annotation was not a problem. ? Twenty percent reported the receipt collection was a small problem and 18% reported that it was a significant problem. ? A similar proportion of primary shoppers reported that low motivation was not a problem (62%), and that other household members were cooperative (65%). ? Ecological momentary assessment (EMA) measures could also be collected to measure each individual's food purchases during a defined time period. However, the problem of omission, forgetting and fatigue are still an issue with EMA methods.

PROPOSED SYSTEM :

• It is known globally that, in today’s market, it is extremely difficult to start a new small-scale business and live-through the competition from the well-established and settled owners. • In fast paced time of today, when everyone is squeezed for time, the majority of people are finicky when it comes to placing a food order. • The customers of today are not only attracted because placing an order online is very convenient but also because they have visibility into the items offered, price and extremely simplified navigation for the order. • Customer can choose one or more items to place an order which will land in the Cart.

ADVANTAGE :

? Food purchase receipts are a method that has been used to describe household food purchases that have the potential to provide detailed information about food purchases from eating out sources, such as restaurants, coffee shops and convenience stores. ? The method can then be used in further studies to examine associations with theoretically important variables to better understand influences on household food purchases and individual dietary intake. ? Food models were not used for portion size training with the primary shopper. ? The receipt annotation sheets completed by the primary shopper were used as the basic unit of data collection and the actual receipts from the source location were used only for editing purposes.