DESIGN AND IMPLEMENTATION OF AN AUTOMATED HOTEL RESEARVATION MANAGEMENT SYSTEM
  ABSTRACT
The method of allocating rooms to people on request is a custom performed by hotels since its existence.  It has, over the years, fostered the ability for individuals to demand for rooms while they are not there.
The efficiency of any hotel is dependent on the mode of collecting and prevent information from the customers personal data to the various services available in the hotel.  The management of their real time activity has really been a complex and difficult operation, especially when information flow is consistent.
There is, therefore, the need to provide a system capable of handling the numerous jobs and reduce tediousness associated to it.  A computerized system by which a hotel reserves room for its customers will enhance efficiency, increase productivity and maximize the usage of the available services by readily providing information about the hotel in question to whom it may concern.
 THE ORGANISATION OF THE WORK
The study of organized into seven chapters:
Chapter one deals with the introduction of the research topics, the statement of problem, the purpose of the study, the aims and objective of the work, the scope or delimitation of the study, the limitation of the study, the assumptions made and the definition of terms.
Chapter two covers the review of literature related of area of the study of the researcher.  
Chapter three deals with existing system; its description and analysis, the method applied in finding facts, the structure of the organization, the existing system objectives, analysis made on the input process and output operation, diagrams of information, and also, the justification of the new system.
Chapter four talks about the design of the new system; specification of the input and output and their designs; the procedure chart, flow chart of the system, and also the requirement of the new systems.
Chapter five explains the implementation of the new system, the program design, the program flow chart, pseudocodes, source programme and the running of the problem.
Chapter six emphasis on the presentation and analysis of the data, that is, the documentation of the work under study.
Chapter seven gives a conclusion of the work.  It contains the recommendations based on the research findings.  The references follow immediately after chapter seven.
  TABLE OF CONTENTS
TITLE PAGE
ABSTRACT
ORGANISATION OF THE WORK
TABLE OF CONTENTS
TABLE OF FIGURES
 CHAPTER ONE
INTRODUCTION
STATEMENT OF THE PROBLEM
PURPOSE OF THE STUDY
AIMS AND OBJECTIVES
SCOPE OF THE STUDY
LIMITATIONS OR CONSTRAINTS
ASSUMPTIONS
DEFINITIONS OF TERMS
 CHAPTER TWO
LITERATURE REVEIW
 CHAPTER THREE
DESCRIPTION AND ANALYSIS OF THE EXISTING SYSTEM
FACTS FINDING
ORGANISATIONAL STRUCTURE
OBJECTIVES OF THE EXISTING SYSTEM
INPUT, PROCESS, OUTPUT ANALYSIS
INFORMATION FLOW DIAGRAMS
PROBLEMS OF THE EXISTING SYSTEM
JUSTIFICATION FOR THE NEW SYSTEM
 CHAPTER FOUR
DESIGN OF THE NEW SYSTEM
OUTPUT SPECIFICATION AND DESIGN
INPUT SPECIFICATION AND DESIGN
FILE DESIGN
PROCEDURE CHART
SYSTEM FLOW CHART
SYSTEM REQUIREMENT
 CHAPTER FIVE
IMPLEMENTATION
PROGRAM DESIGN
PROGRAM FLOW CHART
PSEUDOCODES
SOURCE PROGRAM
TEST RUN
 CHAPTER SIX
DOCUMENTATION
 CHAPTER SEVEN
RECOMMENDATION AND CONCLUSION
REFERENCES
  TABLE OF FIGURES
ORGANISATIONAL STRUCTURE
INFORMATION FLOW DIAGRAM
PROCEDURE CHART OF THE NEW SYSTEM
SYSTEM FLOW CHART FOR THE NEW SYSTEM
  CHAPTER ONE
 1.1       INTRODUCTION
The hotel trade is a fascinating one, because of its vitality and variety, which is display with enthusiasm and devotion.  In fact, it is one of the few human activities that provides services, comfort, rest and joie devivre – the essential concept of the hotel trade.
The spirit of service in the fullest sense of the world personal attention, consideration, courtesy and kindness should thus from the basis of all hostel management and staff, it would be possible for those who pay to be served and those who are paid to serve, to live harmoniously together.
The aesthetic features of any hotel determines the caliber of its customers therefore, there is the need for the hotel to posses luxurious rooms and adequate facilities that will make the customers to feel at home and be “spoilt” a little.
1.2       STATEMENT OF THE PROBLEM
In hostel reservation the problem that is mainly encountered is the gathering of information.  The following questions need to be considered when starting out the problem.
-              Can the use of manual operation be more efficient during booking of a room?
-              Can the manual operation be able to reach operation standards of the hotel management in terms of speed and/or when there is increase in demand?
-              Can it be able to detect any efficiency such as fraudulent activity by the staff and give proper account of the daily transaction?
 1.3       PURPOSE OF STUDY
With the application of computer in hotel reservation, the following can be achieved.
EFFICIENCY:  There is constant information about the different operations carried out thus increasing competence.
SPEED:  There is quick, prompt and an increase in the rate of progress of the operational standard of the organization.
ACCOUNTABILITY:  Fraudulent activities are eliminated and the correct billing if each customer is do hereby providing a security check.
 1.4       AIMS AND OBJECTIVES
The primary aim of introducing computers is to provide efficiency in producing timely information and ensuring proper billing mechanism.  Other objectives include
-              To provide a faster way of accessing customers’ information when required.
-              To reduce the various types of errors encountered during the collection of customers’ information.
-              Proper presentation of information to the management for an effective decision-making.
-              To ensure that there is document integrity having considered the flow and growth of information.
 1.5       SCOPE OF THE STUDY
The program of this project is brut (that is, customerized) to handle room reservation and invoicing which is done for checking in and out.  This operation is performed by the staff (may be, a receptionist) who attends to customers’ booking and requests.