Lab Project
Lab Project
A Restaurant Database
DBST651, Spring 2008
Submitted To
Graduate School
University of Maryland University College
Date:
Table of Contents:
Statement of Work (SOW)
Deliverable 1 DBST651, Spring 2008
Overview:
I will create a database to keep track of a restaurant’s recipes, ingredients, courses, and chefs.
Purpose and Objective:
The database will enable the restaurant to store the information it needs to cook and serve meals. The information includes recipes and ingredients, cost of ingredients, categories of ingredients (i.e. meat, fruit, cheese, etc.), recipe “ratings” (based on feedback received from customers), chefs and their specialty dishes, and also to associate recipes with courses. The information stored in this database will allow the restaurant to create menus based on ingredients in stock, chef schedule, season, “special occasion” menus (perhaps consisting of only highly-rated dishes), etc.
Diagram Tool:
ER Assistant
Database:
Oracle 10g, using Nova.
Hardware and Software:
UMUC server system (Nova). Operating system is UNIX.
DDL and DML:
SQL (Structured Query Language) will be used for the DDL and DML. For my DDL scripts, I will use SQL to translate the information captured in my ER diagram (created in ER Assistant) into database table creation scripts. For my DML scripts, I will use SQL to insert rows of data into my database tables.
ERD
1 IngCost is the cost per quantity.
2 IngQuantity is the amount of the ingredient in stock. The amount refers to the amount of the ingredient in an average individual serving.
DDL (Data Definition Language)
set echo on; spool classlab.log;
/****************/
/* DROP OBJECTS */
/****************/
All drop statements (tables, indexes, views etc) will be here.
Make sure
A Restaurant Database
DBST651, Spring 2008
Submitted To
Graduate School
University of Maryland University College
Date:
Table of Contents:
Statement of Work (SOW)
Deliverable 1 DBST651, Spring 2008
Overview:
I will create a database to keep track of a restaurant’s recipes, ingredients, courses, and chefs.
Purpose and Objective:
The database will enable the restaurant to store the information it needs to cook and serve meals. The information includes recipes and ingredients, cost of ingredients, categories of ingredients (i.e. meat, fruit, cheese, etc.), recipe “ratings” (based on feedback received from customers), chefs and their specialty dishes, and also to associate recipes with courses. The information stored in this database will allow the restaurant to create menus based on ingredients in stock, chef schedule, season, “special occasion” menus (perhaps consisting of only highly-rated dishes), etc.
Diagram Tool:
ER Assistant
Database:
Oracle 10g, using Nova.
Hardware and Software:
UMUC server system (Nova). Operating system is UNIX.
DDL and DML:
SQL (Structured Query Language) will be used for the DDL and DML. For my DDL scripts, I will use SQL to translate the information captured in my ER diagram (created in ER Assistant) into database table creation scripts. For my DML scripts, I will use SQL to insert rows of data into my database tables.
ERD
1 IngCost is the cost per quantity.
2 IngQuantity is the amount of the ingredient in stock. The amount refers to the amount of the ingredient in an average individual serving.
DDL (Data Definition Language)
set echo on; spool classlab.log;
/****************/
/* DROP OBJECTS */
/****************/
All drop statements (tables, indexes, views etc) will be here.
Make sure