Chapter 1 To 5

Westmead International School
College of Information Technology & Computer Studies
CHAPTER I
THE PROBLEM AND ITS BACKGROUND
This chapter discusses several introductions about the proposed study,
statement of the problem, rationale of the study, current state of technology,
scope and limitations, and lastly, the definition of terms.
Introduction
It was in the ancient Greece that myths were written and, already one
could find the human desire of robotic servants. It was Hephaestus, god of
technology, blacksmiths, craftsmen and artisans who is said to have built robots
to help him on his workshop. This show how deep in our thoughts was this desire
that one could find stories and tales of human-shaped machines that could help
us in our daily workloads. Out of just myths we can confirm that technology truly
brought changes and advancements in todays society resulting in a simplified
manner of carrying out certain activity. The continuous developments in technical
aspect allow people to accomplish tasks easier without consuming much of their
time. As technology changes, innovations always head the same way.
Nowadays, it has been proved that there is a rapid growth for Internet Of
Things (IOT) culture which causes for the automation of various tasks that we are
facing in our daily lives. Automated machines are in demand for they make
numerous activities not only easier but also time efficient. These machines
require minimal human intervention to accomplish its job. One of the latest and
BAR-BOT: An Automated Cocktail Mixing Robot
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most interesting themes in the IOT arena that will soon begin to draw attention in
the commercial marketplace is the automation of the cocktail mixing procedure.
A typical bar scenario during happy hour involves people ordering drinks
simultaneously every now and then thus, making the bartender the busiest
person since he is the one who mixes and prepares drinks for customers who are
eager to have a drink. Due to time pressure and demands from the costumers,
bartenders are prone to making mistakes during the actual cocktail making
process. Because of the inaccuracy of the bartender, the quality of drinks
produced may be at stake and worst it may cause hazard for the costumers
health.
This project aims to solve those irregularities to avoid jeopardy by
eradicating such issues relating to the poor quality control and lump some time
consumption which a typical bartender usually deal with.
Statement of the Problem

The general objective pertains to the main purpose of the design which
addresses the statement of the problem. Specifically, it aims to identify the
functionalities and features that the device should possess.
Specifically, it aims:
1. To be able to conceptualize and realize an automated liquor dispenser;

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2. To be able to develop an user friendly and educational graphical user

interface;
3. To be able to produce numerous mixes of drinks, provided that the
repository is still not empty, without altering quality;
4. To be able to provide at least three types of garnishes and additional nonalcoholic solvents;
5. To minimize if not eliminate spillage;
6. To provide a straining mechanism; and
7. To provide a bar-like ambience
Current State of Technology
Through the information that is being gathered from researching and
patent searching that has been conducted it evidently shows that there are
different types of automatic cocktail dispensers that have been invented and
patented from the past years up to now. The original focus of the patent search
was to find the variations and plot the evolutionary phases that the automatic
cocktail dispensers had been undergone. This shows that the reach of
technological innovation continues to grow, changing all industries as it evolves.
Among the results of cocktail mixing device concept; Patent 5-RLD-E2-C
D.A.R.I.S. Gravity Feed Dispenser is consists of two sets of rotating upsidedown mounted bottle fixtures filled with alcoholic and non-alcoholic ingredients as
well as a series of smaller containers for topper ingredients, which dispensed
using a gravity feed system with magnetic actuator controlling the flow of liquid.
The design also includes a conveyor belt that would guide a cup through the

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system between the alcoholic, non-alcoholic and topper ingredient stations until
the drink had been completed.
The user is meant to stand at one side of the device, place a cup on the
conveyor belt, select a drink order and wait for the cup to approach each of the
ingredient stations until it has finally circled through the device and returned to its
original position. This design seems to be flawed in that it would take a significant
amount of time to process a single order in addition to occupying a much larger
amount of space than should be required for such a system.
Patent US 20110073613 A1 Servo Motor Drive Dispensing Systems is
consists of a compact design with a series of individual ingredient containers
connected to a multi-switching inlet/outlet manifold device driven by a servomotor that is in turn connected to a pump system. The switching device
determines from which of the ingredient containers the pump will draw from. This
design is very clever in that it minimizes the number of pumps that must be used
to draw from any number of ingredient containers to one by simply implementing
a secondary actuation device that toggles the flow path between the connected
containers.
Patent Bar2D2: Robotic Drink Mixer is consists of a mobile full bar setup
with an integrated pump system that draws ingredients from their original bottles,
which are stored inside one of its cabinets. This design uses much more space
than should be comfortable for this type of product, but because the automated

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cocktail mixing device is integrated into a full bar setup that gains utility by
including a sink and cooling system, it seems to be warranted.
Though this particular design provides considerable amount of utility to the
user, it seems more appropriate for use in a commercial rather than residential
setting. Each of these patents accomplishes functionally the same task of
dispensing precise volumes of various ingredients to produce high-quality
cocktails, but are all done in very different ways.
Scope and Limitations

This study focuses on the development of an Automated Cocktail Mixing
Robot connected to a Touch screen panel which will serve as the interface for
navigating the menus. In this project we used a Raspberry Pi Touch Display,
since it is made to support the Raspberry Pi Microcontrollers and does alleviates
some issues concerning on its compatibility. It is the main component to which
the whole program is stored. We also use an Arduino for controlling the peristaltic
pumps. There are five peristaltic pumps connected in a relay and controlled by
the Arduino that are responsible for dispensing the drinks out from the repository
to the shaker. A robotic arm situated in a pre-defined position is responsible in
gripping the shaker bringing it to the nozzle which is dispensing; also it is
responsible for shaking the mixture and pouring it to the users glass.

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The design emulates the functionality (alcohol drink production) of a

bartender. It is capable of dispensing liquors of different mixes with the use of five
pre-defined alcoholic ingredients. The BAR-BOT can accurately control the
amount of ingredients used in making the drink. It produces liquor close to the
exact amount of drinks for the required ingredients. Also, it is supported with a
user-friendly Graphical User Interface (GUI) that will visually educate and
prompts the user. The project is capable of generating an exportable report which
is necessary for tracking down the ingredient consumption of the project. In order
for the device to be functional, it must be powered by a 230-V AC source.
This project study, on the other hand has its limitations, it cannot function
as a vending machine. Thereby, it does not fully eliminate the use of manual
labor. Moreover, the design can only produce drinks that are programmed into it.
It cannot generate new types of drinks. And while the BAR-BOT is in the process
of mixing, it is not capable of accepting new orders. The amount of liquid
dispensed is not exact compared to what it has to dispense due to the residue
from previous dispensing. Furthermore, the project isnt capable of directly
printing out the reports. And lastly, it doesnt cover the collection of payments.
Rationale of the Study

Nowadays it has been proven that technology truly has brought immense
changes in our ways of living. As human tries to find ways of making things

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easier and time efficient technology has its advancements, with this rapid and
dramatic growth of technological innovation anything can now be automated. In a
typical bar scenario the bartender is the busiest person for he is the one tasked
to attend in all the party goers requisites.
In this study the principal focus is the realization of an automated standalone bar which will reduce human error and human cost, since restaurant and
bar businesses are always looking for ways to reduce cost and increase
efficiency. This automation is one way to achieve both.
The proposed design is intended for bar owners who serve drinks and
other alcoholic beverages. The design provides restaurants and bars with a
machine that will precisely dispense mixed drinks also while reducing the
required human labor to perform it. Also, this design would help reduce the work
of bartenders by being the one that pours drinks into a glass. It is very timely
because technology nowadays is rapidly changing and so keeping pace with the
demand in the bar industry is always a necessity.
The automated cocktail mixer and dispenser expedite the mixing and
serving of drinks at restaurants and bars thus minimizes the urge for bartenders
to cater to all the requisites of the customers. By means of automated machines,
manual handling of the ingredients will be eliminated thus, making the cocktail
mixing and dispensing process more hygienic. The use of mixing containers and
rubber hosepipes removes the concern for rust, corrosion and piled-up dirt.

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Furthermore, this design prevents wastages or losses by eliminating overpouring and spillage of liquor as well as breakages of bottles due to mishandling.
Therefore it will contribute to the full utilization of the bar's resources . The
machine is user-friendly making it very simple to operate. The customers will only
have to deal with the touch screen tablet attached in the machine for them to
navigate the menu that indicates the specific cocktail drink to be produced by the
machine. With this, labor cost will be minimized and it will also give the bar
owners the opportunity to attract more customers by this innovation.
A product such an automated cocktail mixing device has numerous
potential uses, in both personal and business settings. Going out to bar can be
quite costly for the average individual, but gaining access to a lively social scene
and a bartender who has extensive knowledge of drink recipes is often worth the
price that is paid.
Definition of Terms
This part of the study gives the meaning of the words to be used in the
entire study conceptually and operationally for better comprehension of the
users.
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Automate. The act of converting to an automatic operation (Nagayo,

2007). In this study, it is the process undertaken to eliminate manual intervention
of user in a system.
Circuit. A circuit is a simplified conventional graphical representation of an
electrical circuit (Stern, 2004). In this study, it serves as the topology of electric
components soldered together to create a pathway for electrical impulses.
Cocktail. Beverage that contains three or more ingredients if at least one
of those ingredients is alcohol (Croswell, 1806). In this study, it is the output or
the final product which is being processed by the automated drink mixer, it is the
output.
Dispenser. It is a container so designed that the contents can be used in
prescribed amounts (Fisher, 2002). In this study, it is the repository which holds
the five basic ingredients in which the mixes will be rendered from.
Foreign Matter. It is most commonly refers to the presence of unwanted
or undesirable material present in foods or chemicals (Black, 2004). In this study,
it refers to any unhygienic materials and residues which may cause failure in
quality maintenance of the mixes.
Hardware. It is a general term for the physical artifacts of a technology
(Beynon, 2005). In this study, it refers to all the tangible components used in the
realization of the project.

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LCD. It is a digital display that uses liquid crystal cells that change
reflectivity in an applied electric field; used for portable computer displays,
watches, etc (Canlas, 2005). In this study, it is the tablets display in which the
user should use in order to navigate the menus.
Microcontroller. It is a small computer on a single integrated circuit
containing
processor
core,
memory, and
programmable
input/output
peripherals (Albano, 2003). In this study, it refers to the component which serves
as the brain of the system in which all the logical commands are stored.
PCB (printed circuit board). It is used to mechanically support and
electrically connect electronic components using conductive pathways, tracks or
signal traces; etched from copper sheets laminated onto a non-conductive
substrate (D.C Johnson, 2002). In this study, it refers to the circuitry of the whole
project.
Power Supply. It is a device that supplies electrical energy to one or more
electric loads (D.C Johnson, 2002). In this study, it is the source of energy that is
being simultaneously delivered all throughout the system in order for it to do its
tasks.
Programming. It is the process of designing, writing, testing, debugging /
troubleshooting, and maintaining the source code of computer programs
(Nebojsa, 2000). In this study, it refers as the core of the system which states all
the arguments needed for the system to run and be functional.

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Prototype. It is an original, full-scale, and usually working model of a new

product or new version of an existing product (Maloney, 2003). In this study, it is
the actual output of the research study which conveys the totality of all of its
component weather software or hardware.
Pump. It is a mechanical device that moves fluid or gas by pressure or
suction (D.C Johnson, 2002). In this study, it is the component which act as the
heart of the project for it pushes the liquids from its repository all throughout the
rubber hoses to its final container.
Relay. It is an electrical device such that current flowing through it in one
circuit can switch on and off a current in a second circuit (Wai, 2005). In this
study it is the components which bridges the pathway of the electrical signals.
Resistor. It is a two-terminal electric circuit component that offers
opposition to an electric current. Resistors are normally designed and operated
so that, with varying levels of current, variations of their resistance values are
negligible (Malari, 2009). In this study, it is the components that regulates or
hinders the direct flow of electricity in a circuitry.
Robotic Arm. A robotic arm is a type of mechanical arm, usually
programmable, with similar functions to a human arm; the arm may be the sum
total of the mechanism or may be part of a more complex robot ( McMorran,
2009). In this study, it is the robotic component that is tasked to bring the shaker

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into the dispensing nozzle, shake the mixtures and pour the solution into the
users glass.
Schematic Diagram. It represents the elements of a system using
abstract, graphic symbols rather than realistic pictures (Laplante, 1999). In this
study, it is the representation of all the components and how each of that are
connected to each other.
Software. It is the collection of computer programs and related data that
provide instructions that tell a computer what to do (DeNardis, 2008). In this
study it corresponds to the all the intangible components of the system.
CHAPTER II
REVIEW OF RELATED LITERATURE

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This chapter discusses and presents review of conceptual and research

literature, synthesis and conceptual framework that serve as the reference for the
development of the proposed study. It also includes the related studies that help
the proponents conceptualize and formulate the study.
Conceptual Literature
Conceptual literature presents theories and ideas gathered from different
published materials and research studies relevant to the course of the study. This
includes discussions of Research as a Vital Component of an Academic
Institutions, the emergence of digital archiving systems, Importance of Research
Management System, and Electronic Document Management System concept
and Application.
Cocktails: Origin, History and Mixing. An article by Gordon Lax (2002)

discusses the origin of cocktail. According to him the history of alcohol dates
back more than 3,000 years, when the Egyptians first fermented beer. Today we
consume alcohol in different forms, be it as beer, distilled spirit or cocktails.
Probably the most classic way of preparing and enjoying cocktails only goes
back to the 19th century.

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Starting with the general definition of the word and term 'cocktail', the
history will be covered next. Afterwards, tools used while bartending will be
presented, a quick overview of what it takes to be a bartender and finally four
recipes of cocktails, including their history and origin will follow. A kind of
compounded drinks much used in America." Apparently cocktails had already
been known in America and Europe in the 19th century.
Surprisingly, no edition of the Encyclopedia Britannica, known as the
world's most comprehensive dictionary, does list an entry for 'cocktail' at all, but
looking up cocktail through the homepage of britannica.com, a linked entry to
Merriam-Webster's online dictionary can be found: Here cocktail is defined as an
iced drink of wine or distilled liquor mixed with flavoring ingredients; something
resembling or suggesting such a drink; a solution of agents taken or used
together especially for medical treatment or diagnosis."
The Concise Oxford Dictionary (1964) says a cocktail is a: "drink of spirit
with bitters, sugar, etc. (origin doubtful; from U.S.). The entry of the ninth edition
of The Concise Oxford Dictionary on the word cocktail reads: "a usual alcoholic
drink made by mixing various spirits, fruit juices, etc.", whereas the 10th edition of
The Concise Oxford Dictionary lists cocktail as: "an alcoholic drink consisting of
a spirit mixed with other ingredients, such as fruit juice."

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According to The Collins Concise Dictionary (2001) it states that a cocktail

is "any mixed drink with a spirit base." At first sight, all the definitions seem to say
much the same, but at a closer look, slight differences can be found. Examining
the entry in Lloyd's, we learn that cocktails are a compound of several, yet
undefined ingredients. The various Oxford Dictionary editions on the other hand
list spirits, bitters and fruit juices or at least, as the Merriam-Websters entry
states, "flavoring ingredients".
Furthermore, we learn from the Lloyd's Encyclopdic Dictionary that
cocktails around 1900 were generally associated with America, while the Oxford
Dictionary does not make that limitation, except in the 1964 edition, making the
presumption that the cocktail may originate from the U.S. Collins Dictionary does
not list any ingredients and simply states, as does the Lloyd's entry that cocktails
are any compounded or mixed drinks.
Interestingly, Das Deutsche Wort (1933), a German Dictionary also has an
entry for cocktail "eisgekhltes Getrnk aus Branntwein, Zucker, Zitrone." This
does not only prove cocktails were known in Germany by the early 1930s, but
also shows how popular it had become in Europe and even in Germany.
In Famous New Orleans Drinks & how to mix 'em, Stanley Clisby Arthur
(1937) writes that Antoine Amedie Peychaud, a French refugee who had settled
in New Orleans, opened an apothecary, in 1793, selling diverse homemade
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bitters. Moreover, Peychaud created a stomach remedy by mixing those bitters in

an eggcup with brandy and sugar. The eggcup was called "coquetier" in French,
a word the English-speaking customers most likely could not pronounce.
The most popular legend on the origin of the word is a story about a
certain Betsy Flanagan who owned a tavern in New York back in 1779, during the
Revolutionary War. Some American and French soldiers had a party there one
day, and eventually one soldier toasted on Betsy: "Here's to the divine liquor
which is as delicious to the palate as the cock's tails are beautiful to the eye!" As
a reply a French soldier exclaimed: "Vive le cocktail!" But unfortunately Betsy
Flanagan was a fictional character, invented by James Fenimore Cooper in his
book The Spy.
Finally, there is a tale about a Mexican king's daughter who served drinks
to American soldiers. Her name was "Xoc-tl", which the Americans tried to
pronounce while toasting her. As they had difficulties, "Cock-tail" may be the
closest they actually could pronounce. Yet none of these tales really provides a
satisfying answer to the question of the word's origin.
The actual history of the cocktail started in the United States of America
around 1800. At that time, cocktails rarely consisted of pure spirits. "Quantity
instead of quality" was the motto then, for people in America drank four times the

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amount of distilled alcohol as we do today. The term cocktail was first mentioned
in the Balance and Columbian Repository in 1806, the birth of the cocktail.
As time passed, the quality of cocktails eventually increased, especially in
the second half of the 19th century. Yet not every bar in America served those
fine drinks we refer to as cocktails today, but sold cheap drinks, often mixed with
drugs like opium. Saying the quantity mattered more in those days, the
"cocktails" were simply spirits poured together, rarely complementing each
others' flavors.
Jerry Thomas (1862) wrote the first cocktail book ever, How To Mix Drinks,
or The Bon Vivant's Companion as it is called, collecting several different recipes
for cocktails, some known still today. Contrary to the cheap dives, some hotels
established well-known bars with professional bartenders and well-constructed
drinks, like the Waldorf-Astoria Bar in New York, opened in 1890. Having a higher
standard, the bars were often decorated pretentiously or at least with high-quality
and expensive materials like mahogany.
The Waldorf-Astoria Bar, for example, was decorated with flowers, a brass
rail running around it and two bronze statues - a bear and a bull - standing on
either side of the bar. Not only did it look very neat, but the bar had several
expensive and well-known brands of ingredients. Ten different bitters the
Waldorf-Astoria had in stock, not to name the various spirits.
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With that, the golden age of the cocktails had begun, and cocktailism and
bartending had spread and developed throughout the U.S. until the American
Prohibition. From approximately 1890 on, during the Golden Age of Cocktails, the
first cocktailians began to emerge. New cocktails were born, like the Mint Julep
and several Fizzes, like the Gin Fizz. In America, being a multi-cultural state with
many immigrants from different countries, cocktailism was strongly influenced by
the different cultures the immigrants introduced to the U.S. Only to mention one
example, vermouth, an Italian (sweet vermouth) and French (dry vermouth) spirit,
found its quickly well-established way into cocktails.
Eventually, the cocktail had already become well known in Europe by the
turn of the century, thus, from 1920 on, having found another playground to
further develop. Due to the American Prohibition (1920-1933), cocktail culture
could not develop in America for more than a decade. In every American State,
no alcohol freely, except for medical purposes, was allowed to be consumed.
Trying to mix and distribute cocktails was illegal and by no means an easily done
job. However, some bars were run illegally, but under the great risk of being
discovered.
These bars were named speakeasies, visitors were encouraged to speak
easy about them, i.e. not mention anything about alcohol, so they would not be
discovered. One might think that the Prohibition era completely blocked the

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bartenders creativity, but nevertheless, many drinks came into the cocktail resort
during that time, such as the famous Gin & Tonic and the Long Island Iced Tea.
Europe cocktailism seems to have taken over an important role in
spreading cocktail culture from about the 1920s on, since the famous and
symbol-like cocktail-glass was invented and mainly used in Europe. For example,
the famous Bloody Mary most likely was invented in Paris in Harrys New York
Bar by bartender Fernand Petiot.
The New Golden Age of Cocktails on December 5, 1933, the American
Prohibition ended, and cocktailism celebrated its rebirth in the U.S., giving rise to
a new age of cocktails. New creations were concocted, since serving and
drinking alcohol was legal again. In the 1940s for example, the Cuba Libre or the
Rum and CocaCola came into fashion hand-in-hand with the Trinidadian calypso
songs performed by the Andrew Sisters (Rum and Coca-Cola). Martinis were
fashionable, famous people like Ernest Hemingway or Winston Churchill enjoyed
them, just as Esquire and Playboy made their way into the media, promoting the
style and vogue of men at that time. One phenomenon of the spreading cocktail
culture is the rise of the so-called tiki-bars in the 1950s and 60s, triggered by Don
the Beachcomber and Trader Vic Bergeron. Up to the present day, tiki-themed
restaurants and bars have served different tropical cocktails, the most famous of

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which is the Mai-Tai, idealizing the Polynese culture. Tiki-bars are still very
popular, just as the several well-known cocktails like the Zombie and the Mai-Tai.
Today, cocktails are deeply rooted in our society, new bartenders emerge
and with them, new concoctions, some very potent, some delicious. Since
cocktails found their way into the lower strata of society, quality need not be the
measurement for cocktails today. Some drinks just have to be good-looking to be
sold effectively.
New cocktails like the Cosmopolitan eventually originated in the 1980s,
often standing for or representing something special. Due to its pinkish hue, the
Cosmopolitan became one of the favorites in homosexual, especially gay bars.
As time passed, new cocktails have been invented and created with changing
styles.
The Craft of Mixology, like all craftsmanship, cocktail-making, mixology or
bartending, too, requires several tools for different tasks to be performed in order
to prepare a cocktail. Most tools used when bartending are spoons, corkscrews
for opening wine and champagne bottles, bottle openers, juice extractors for
freshly squeezed orange, lime and lemon juice, different pourers, ice buckets,
jiggers, different kinds of shakers, muddlers, strainers and, of course, the
glassware. Some of these tools are essential for making cocktails. Example of
that are as follows; Shakers is needed for properly mixing the ingredients of a
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cocktail, but also for chilling and adding water to it, the cocktail shaker is most
important and often most closely associated with bartending.
Basically there are two different kinds of shakers. One is the 3-pieceshaker or so called cocktail-shaker. It consists as the name suggests of 3
pieces: a large metal cone, a strainer and a fitting top, to cover the strainer while
shaking. The more professional-looking and actually more often used shaker in
bars is the Boston Shaker. It consists of two halves, one glass and one tin half.
The advantage over against the 3-piece-shaker is that its glass-half can also be
used to stir or muddle a cocktail.
The shaker is not only a device to mix the ingredients, but also to add the
essential water and properly chill the cocktail. Before pouring in the ingredients
and shaking, ice is added to two thirds of the metal half of the shaker. This is
necessary in order to chill the cocktail, but more importantly to add water to it.
The shaker should be shaken for no less than 10 seconds, are perfect for most
cocktails. Frosted metal also indicates that the cocktail is ready to pour.
Jigger and Pony are most often used by amateurs but not by
professionals, the jigger measures an amount of liquid to be poured. Usually it
holds about one fluid ounce, which is 3 centiliters. A jigger consists of two parts,
the jigger itself and the pony. The pony measures half the amount, i.e. 0.5 ounce
or 1.5 centiliters. Professionals most likely will measure the amount of liquor by
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the eye, but since this requires quite some practice and experience, the jigger is
an important device to measure amounts of liquid.
A bar spoon is a normal teaspoon with a longer shaft. The bartender or
mixologist needs a spoon for many different occasions, be it for adding sugar to a
cocktail, layering or stirring. Layering involves floating one liquid atop another, for
which the backside of the bar spoon is used to slowly pour liquid over it, since the
ingredients would mix without the assistance ot the spoon. Highballs for example
need to be stirred, which is done by putting the spoon into the drink, seizing the
spoon at the upper shaft with two fingers and rolling it between them while lifting
and lowering.
Glassware, being one of the utmost needed things in bartending, glasses
comes in different shapes and sizes. Some are listed below, yet there are many
more which are not used that often. A cocktail is like a piece of art, it needs to
appeal to all senses, especially to the eyes and the tongue. Glassware always
has to be perfectly clean, fingerprints, dust, remnants or other dirt is an absolute
no-go.
Rocks Glass / Tumbler is short and broad, usually filled with ice-cubes or
crushed ice, holding about 6 oz to 12 oz. Used for some classic cocktails, like the
Manhattan or the Old-fashioned, the Rocks glass is, so to speak, an
advancement of the simple cup.
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Today's cocktail glass is advancement of the goblet which was used for
nearly everything. The classic design as we know it today, was introduced at the
Exposition Internationale des Arts Dcoratifs et Industriels Modernes in Paris in
1925. Remarkably, the cocktail glass was generally used in Europe at that time,
while it came into fashion in America after World War II, which, however was due
to the Prohibition laws in America in 1920.
The Collins glass is a tall, narrow drinking vessel. Originally it was used to
serve a John Collins - which consisted of Dutch Genever, lemon juice, sugar and
water. This cocktail became quite popular and many variations like today's Tom
Collins appeared and defined a new class of cocktails - the Collins. The narrow
mouthpiece of the glass allows the drinker to smell and taste the full flavour of
the cocktail and the garnish. A Collins glass is used for many cocktails today,
most often highballs and other long drinks. They come in different sizes,
traditionally they hold about 12 oz.
The Basics of Robotics. An article made by Syksy (2011) discusses that
the basics of robotics are one of the rare subjects to be handled as a whole in a
due to the extreme diversity of scientific technologies it incorporates. It uses quite
many fields of technology, for example; mechanical engineering, electrical
engineering, computer sciences, electronics, sensors, actuators and artificial
intelligent. It is a multidimensional area which takes advantage of all engineering

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studies that exist in our life besides a hard mathematical module application
which is required to be applied. One of the biggest challenges of writing this
thesis was to uncover enough material that involves robotic design.
Introduction to Serial Arm. Serial arm is a robot manipulator consists of
links connected by joints. The links of the manipulator can be considered to form
a kinematic chain. The business end of the kinematic chain of the manipulator is
called the end effector and it is analogous to the human hand. The end effector
can be a gripper or can be designed to perform any desired task such as
welding, painting, assembly, etc.
In constructing the arm servo motors (including gripper) are used since the
structure allows movement in all three dimensions. There is a servo motor at the
base, which allows for angular movement of the whole structure; other two at the
shoulder and elbow to allow the upward and downward movement of the arm;
one for the movement of the wrist while the last servo motor at the end effector
allows for the gripping of objects. The serial arm is a four degree of freedom
system. Three Degrees Of Freedom (DOF) control the position of the arm in the
Cartesian space, one for wrist orientation and one additional servo for actuating
gripper.
A degree of freedom is a joint on the arm, a place where it can bend or
rotate or translate. We can typically identify the number of degrees of freedom by
the number of actuators on the robot arm. The gripper is often complex with

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multiple DOF or can be a toll for welding etc., so for simplicity it is treated as
separate subsystem in basic robot arm design
The robot workspace (sometimes known as reachable space) is a
collection of points that the end effector (gripper) can reach. The workspace is
dependent on the DOF angle/translation limitations, the arm link lengths, the
angle at which something must be picked up at, etc. The workspace is highly
dependent on the robot configuration. The figure given below describes the
workspace for our serial arm. It should be noted that it does not include the DOF
which controls the wrist orientation as the workspace is independent of
orientation variable.
Introduction to Servo motor. Servos are a special type of DC motors
with built in gearing and feedback control loop circuitry and they dont require
motor controllers. These motors are mainly developed for making robots, toys,
etc. that are mainly used for education and not for industrial applications. Servos
are becoming extremely popular with robot, RC plane, and RC boat builders.
Most servo motors can rotate about 90 to 180 degrees. Some rotate through a
full 360 degrees or more.
However, servos are unable to continually rotate, meaning they can't be
used for driving wheels (unless modified), but their precision positioning makes
them ideal for robot arms and legs, rack and pinion steering, and sensor
scanners to name a few. Since servos are fully self-contained, the velocity and

25

angle control loops are very easy to implement. Vary the square wave pulse
width from 1-2ms and the servo is now position/velocity controlled.
Basic Concept of Arduino. An Arduino is a single-board microcontroller
and a software suite for programming. It is designed for an Atmel AVR processor
and features on-board I/O support. The software consists of a standard
programming language and the boot loader that runs on the board.
The Arduino microcontroller board has 54 digital input/output pins (of
which 14 can be used as PWM outputs), 16 analog inputs, 4 UARTs (hardware
serial ports), a 16 MHz crystal oscillator, a USB connection, a power jack, an
ICSP header, and a reset button. It contains everything needed to support the
microcontroller; simply connect it to a computer with a USB cable or power it with
an AC-to-DC adapter or battery to get started.
Automated Liquor Dispenser. The design is a device that dispenses
liquor. It uses a microprocessor which is responsible for managing the different
processes the design does. An article about the intelligent water dispenser
system based on embedded systems by Jinhuang (2003) discusses a device that
uses a single-bus temperature sensor DS18B20 to measure real-time
temperature of drinking fountains, provides a calendar and time through clock
chip DS1302, receives information from a remote through HS0038B, and
displays the calendar and time as well as the current temperature value through
LCD12864. The system was designed based on microcontroller STC89C52.

26

Although the design does not incorporate the said function, the
researchers studied the system's overall design concept, the hardware circuit
and software flow chart and design, and the use of the fitting algorithm. The
system has such functions as remote control, temperature control, cooling,
variable power heating, and it has a high level of safety, stability, intelligent
control and low power consumption.
Another article by Garvie (2002) describes a liquid tot dispenser. The
liquid dispenser has a container for the liquid and a thimble that has an inlet from
the container and an outlet, both being valve controlled. The interior of the
thimble has a vent to atmosphere and a second vent from a low level in the
container to atmosphere. The article explained how to control the amount of
liquid can be controlled once it is flowing.
The article by Daniel N. Campau (2010) of Grand Rapids, MI, presents a
flow control device for providing variable resistance to liquid flow through a flow
passageway. A cylindrical housing communicates with the passageway. The
housing has a sidewall, and an inlet and an outlet each disposed at two ends.
A programmable controller. A programmable controller is a digital
electronic apparatus with a programmable memory for storing instructions to
implement specific functions, such as logic, sequencing, timing, counting, and
arithmetic to control machines and processes. This system uses three micro
controllers that functions as the brain to which all the operating functions of each

27

module are chronologically programmed in it. The quantity of each ingredient to

be dispensed is controlled and monitored by the micro controllers programs.
A vortex generator is located within the housing, and has a base spaced
from the inlet end of the housing and an annular flow guide radially spaced from
the housing sidewall. The flow guide includes a number of slots. Liquid enters the
housing through the inlet and is directed outside the vortex generator and
through the slots. This creates a vortex flow path within the generator as the
liquid flows to the housing outlet, so that as the pressure of the liquid at the inlet
increases the flow factor of the device decreases to reduce the liquid flow rate
through the device at higher inlet pressures.
The emergence of social robots. The development of social robots
capable of interacting with humans is one of the principal challenges in the field
of robotics. More and more, robots are appearing in dynamic environments, like
pedestrian walkways, universities, and hospitals; for this reason, their interaction
with people must be conducted in a natural, gradual, and cordial manner, given
that their function could be aid, or assist people.
Therefore,
navigation
and
interaction
among
humans
in
these
environments are key skills that future generations of robots will require to have.
Additionally, robots must also be able to cooperate with each other, if necessary.
This examines these various challenges and describes the development of a set
of techniques that allow robots to interact naturally with people in their

28

environments, as they guide or accompany humans in urban zones. In this

sense, the robots movements are inspired by the persons actions and gestures,
determination of appropriate personal space, and the rules of common social
convention.
Applications of technology in bartending. As an implication, the fast
pace of today's society calls for more streamlined services. This has resulted in
the release of many gadgets and apps dedicated to making the alcohol-serving
process easier. Not only does this offer patrons instant gratification, but allows
them to enjoy a modern, tech-updated atmosphere that serves an overall desire
to stay on the cutting edge.
Since liquor dispensing systems are a popular method to monitor how
much liquor is being poured at your bar. For some restaurants and bars, these
systems can be an effective way to manage this important task. However, they
are not right for every establishment. For many bars, one of the liquor inventory
system alternatives on the market will be a better fit. It is important to understand
the pros and cons of liquor dispensing systems when evaluating whether they will
be the right option for your bar.
Liquor dispensing systems use mini-flow meters to track what is being
poured in real time. These flow meters are attached directly to liquor bottles. For
draft beer, the meter is inserted into the beer line between the keg and the tap
behind the bar. Many liquor dispensing systems are designed to link to your POS

29

system, allowing you to compare what is being poured to what is being sold. This
is one of the primary benefits of using a liquor dispensing system at your bar.
Problems Associated with Liquor Dispensing Systems. While these
systems may be a good fit for the types of establishments, they are often a poor
fit for other types of bars and restaurants for the reasons like whats as follow:
High initial cost The up-front expense to implement a liquor dispensing
system at your bar can be very costly. A flow meter must be purchased for every
bottle in your bar. Set-up costs typically start at around 40,000 for basic systems,
and it can often be much higher. In contrast, alternatives such as Automated Bar
system can be implemented at your bar for a start-up cost of approximately
100,000.
Customer visibility In most instances, the flow meters on top of each
bottle will be very noticeable to customers. This can give off the impression that
your bar is stingy with their pours, something that is typically not appreciated by
customers. Many liquor inventory system alternatives can give you the same
control over your pouring without being obvious to customers.
Need to verify accuracy Flow meters are inaccurate enough that you will
need to take constant inventory to verify the accuracy of your information.
Additionally, flow meter systems will not tell you when entire bottles of liquor have
been stolen. To guard against this risk, you will either need a locked liquor store
room or you will need to compare what was poured to your purchase order

30

forms, a task that can more easily be accomplished using an alternative such as
Bar-is liquor inventory system.
Difficulty matching to sales data Its good to know precisely how much of
a particular product was poured, but in order to determine what is missing, you
need to compare what was poured to what was sold. This comparison can get
complicated when you frequently use modifier buttons on your POS system such
as rocks or martini. It also gets complicated if you offer specialty drinks which
use complex recipes.
Threats to Validity. With no detectable difference in novelty between the
baseline cocktails and the generated drinks, we cannot conclude anything about
the generated drinks compared to the baseline. In addition, the generator and
evaluation did not take into account the environment the cocktail should be
consumed in. It is possible that bar ambiance could impact the perception of
flavor. Garnish selection is not considered in the current generator, and garnishes
can strongly impact how people perceive cocktails.
There are weaknesses in any expert systemhow well did the experts
describe their process, and how well was that process encapsulated in the
system? The majority of the cocktail generation system came from expert
knowledge, from the structure of the ingredient graph to the types and numbers
of grammars used. This still leaves out certain cocktails.

31

A Cement Mixer, for example, breaks one of the cardinal rules of the
system (citric acid and cream should not be mixed) to create a novel texture.
There are several weaknesses with the open loop of generating, then evaluating
with human evaluators. The generator itself cannot react to the evaluations of its
own output and make adjustments to its internal drink mixing philosophy.
As pointed out by Stokes (2011) as well as others, this Proceedings of the
Sixth International Conference on Computational Creativity June 2015 218
implies that the current generator is not creative, regardless of how highly its
output is scored. In addition, the generator makes no attempt to account for any
sort of taste. It blindly puts ingredients together without understanding why those
ingredients might work well together.
Research Literature
For the development of the processed study, the proponents have done
several researches from published and unpublished thesis. This is to acquire
some backgrounds about some other theses and researches done the past years
up to now. The information acquired through research will be vital for our project
study.

32

A study made by Bartoletti Sr (1999) entitled Into the Robotic Mixologist

explains the concept of a beverage dispenser that includes an outer housing
having a water bath tank therein and a refrigeration retaining component area
therein positioned directly adjacent and next to the water bath tank.
A refrigeration chassis provides for retention and carrying of a refrigeration
system including a compressor, a condenser and powered cooling fan and an
evaporator. The chassis and refrigeration components form a U-shape wherein
one "leg" thereof consists of a rectangular sheet metal frame for retaining the
compressor and condenser and the other leg consists of the evaporator. The
bridge or end portion of the U-shape consists of a horizontal top plate portion of
the chassis and the fluid connection between the evaporator and the condenser.
The evaporator is suspended from the horizontal top plate. The U-shape of the
chassis and refrigeration components facilitates a method of manufacture. In
particular, a carbonator, syrup cooling coils and a water cooling coil are first
positioned in the water bath tank at an end thereof adjacent the end of the
housing on which a plurality of beverage dispensingvalves are secured.
The assembled chassis with refrigeration components secured thereto is
then lifted and lowered into the dispenser housing wherein the evaporator is
placed into the water bath tank along an end thereof opposite from the
carbonator and cooling coils, and where the compressor and condenser are
placed into the refrigeration component retaining area.

33

Alongside the beverage dispenser is a study by Peckels (2001). A liquid

dispensing method and apparatus has a system with new individual dispensing
heads connectible one each to a plurality of different liquid bottles, i.e. liquor, and
a remote dispensing data receiver and computer that receives data from each
head. Each head has a structure for being secured to a bottle, a liquid bore and
an air vent, and one or more of the following features and functions: an electronic
dispensing timer, a stop pour annunciator, a magnetically latched dispensing
control valve, an electronic bottle lock, a radio transmitter and antenna, an
electronic fractional pour annunciator, programmable dispensing control, a microprocessor computer, a data storage, a data I/O structure, and structure and
function for uniquely electrically identifying each head and liquid.
The recover/computer has a data receiver and has structure and function
to electronically program each head, the computer provides a record of
allimportant dispensing data including head connection to bottles, head numbers,
liquid identities, and quantities of dispense cycle, quantity of liquid dispensed,
inventory status and other desirable business data. The annunciator equipped
head has an interior light that illuminates the entire transparent or translucent
head.
Another study by Credle Jr. (2002) explains the use of post mix valve for a
beverage dispenser, including a volumetric ratio control device incorporated
therein to provide positive ratio control. The device includes a syrup piston and a

34

soda piston linked together, syrup and soda chambers, and valve means for
controlling the flow to and from the chambers. The soda pressure drives the
pistons. The valve means preferably includes four solenoid valves for the water
circuit and four one-way valves and a pressure regulator for the syrup circuit. The
valve includes means for varying the total flow rate of the beverage being
dispensed.
In the study made by Yaxin (2002) a high speed MEMS flow sensor was
proposed to enhance the reliability and accuracy of a liquid dispensing system.
Benefiting from the feedback of sensor information, the system can self-adjust
the open time of the solenoid valve to accurately dispense the desired reagent
volume without pre-calibration. This paper focused on the design, fabrication and
application of this flow sensor. Firstly, the design, fabrication and characteristics
of the MEMS flow sensor based on the measurement of the pressure difference
across a flow channel were presented. Secondly, the liquid dispensing system in
which the flow sensor is integrated was introduced.
A novel closed-loop controlstrategy was proposed to calculate valve opentime for each dispensing cycle. Finally, experiments results were presented with
different dispensing volumes, coefficient of variance (CV) has been shown to be
below 3% at 1l and approach 4% at 100 nl. It indicated that integration of the
MEMS flow sensor and using of a compound intelligent control strategy made the

35

system immune to liquid viscosity, pressure fluctuation and some other

disturbances.
Another research by Yao and Chen discusses a robotic liquid handling
system. It was developed for dispensing a highly viscous reagent with nanoliter
volumes. The robot in question was of immediate need in protein crystallization
research and in the electronics packaging field. In this paper, the system
structure was introduced which mainly consisted of three modules: motion control
module, dispense control module and droplet volume measure module. Highly
viscous reagent could be dispensed in nanoliters through controlling the
dispense control module and the motion control module correctly, and the volume
of micro-drop could be measured based on a robotic vision technique. The
factors that influence the successful delivery of nanoliter volumes of highly
viscous reagent were discussed through analysis of the dispensing process. And
the two critical values that the dispense height should be kept were derived.
Finally, three kinds of reagent with different viscosity was used for dispensing
experiments to verify the theoretical results. The accuracy of the system was
shown to be below 7%, and the coefficient of variance (CV) has been shown tobe
below 10%.
According to an article published in the IEEE conference by Sawicki, titled
Pump Dispensing Mechanism, liquid is typically contained in a container having a
pump actuator head that is depressed to dispense the product onto the hand of

36

the user. The containers can be in a wide variety of shapes, and there are
different actuator heads and pumping means available, but the dispensers all
operate on similar principles, with the actuator head being depressed, the
product being drawn up a feed tube and dispensed through a spout or nozzle in
the actuator head and onto the user's hand.
The dispensers are generally simple and convenient to use but can cause
problems when a consumer tries to operate the actuator head and dispense the
contents with only one hand, with the other hand being unavailable to provide
support to the dispenser, possibly because of stickiness, greasiness or other
problems, or simply because the user simply desires to use only one hand for
dispensing the composition. In particular, many of the designs of dispenser
containers are not sufficiently stable, especially when they have been emptied to
a significant extent, to enable a consumer to operate the actuator head without
using the other hand to support the dispenser to prevent it tipping or moving
during operation of the actuator head.
Therefore, there is a need in the art for a pump dispenser that allows
effective one-handed operation of a fluid dispenser. The invention is a pump
dispenser for one-hand operation. Current fluid pumps are designed to be
pushed down with the palm of one hand while holding the other hand under the
nozzle. Thus, one hand is used to dispense the fluid and the other hand receives
the dispensed fluid.

37

The present invention allows one handed operation of the pump dispenser
because a user can push down with the back of the fingers and dispense the
fluid into the same hand. One-handed operation of the present invention allows
the user's other hand to be free for other tasks. The pump dispenser has an
actuator head for the dispensing of a high viscosity fluid, such as soap or lotion.
The actuator head is actuated through the use of a handle having at least two
depression members. A user places his or her hand near the actuator head palmside up, with the palm beneath the dispenser spout, and simultaneously places a
finger on each handle depression member. The user uses his or her fingers to
depress the handle to dispense the fluid. The structure of the actuator head and
the handle conveniently allow for one-hand operation. As an example, the pump
dispenser maybe connected to a container to form a fluid dispenser.
In the article Liquid dispensing system with enhanced mixing by Belongia
and Saunders (2003) a dispensing apparatus and system for dispensing
suspensions or emulsions is discussed. The system ensures uniformity of
distribution of the dispersed phase within the continuous-phase liquid by moving
the fluid through the dispense cartridge, such as with a continuous or pulsating
flow.
In one embodiment, peristaltic pumps are positioned upstream and
downstream of the dispense cartridge, in fluid communication with and forming a
single loop with a fluid source. Circulation between the fluid source and the

38

dispense cartridge is maintained. In a second embodiment, a pump circulates

fluid into and out of the dispense cartridge and is also in fluid communication with
a fluid source such as with a pinch valve to allow proper filling of the dispense
cartridge from the fluid source. In a third embodiment, a reversing pump is placed
between the dispense cartridge and fluid source to continually or continuously
pump fluid into and out of the dispense cartridge.
.
Synthesis
The review of related literature that the proponents gathered has added
more knowledge, information and insights that serve as a helpful tool for the
completion of the proposed project study. To meet the objectives of the study, the
proponents look for some source materials.
In line with the process of reviewing several related literatures the
proponents found out that the above-mentioned studies have similarities with the
proponents proposed system because these project study aims to design,
develop an automated robotic mixer that will aid the problems usually
encountered in the typical bartending.
In the proposed project study entitled BAR-BOT: An Automated Cocktail
Mixing Robot the proponents have the same principal objective as the study
made by Bartoletti Sr. on 1991 entitled Into the Robotic Mixologist in which his
general aim is to come up with an automatic drink dispenser through the use of a

39

refrigeration retaining component. Technically our proposed study and his are of
the same line of study.
The study made by Credle Jr. on 2002 which explains the use of a
solenoid valve in its dispensing system has somehow similarity on the
proponents study entitled BAR-BOT: An Automated Cocktail Mixing Robot. The
proponents used peristaltic pumps rather than solenoid valve because of some
issues relating to hygiene and sanitation but no matter what kind of system we
used on its dispensing part, still the main objective of both studies is to realize an
automatic drink dispenser.
On the other hand, another research by Yao and Chen discusses a robotic
liquid handling system it focuses on the accuracy of their dispensing device in
terms of securing the amount of liquid to be dispensed. On our project study we
used a peristaltic pumps and undergone calibration until we reach our expected
output. The use of peristaltic pumps ensures accuracy but the only drawback is
that it is slow. Yao and Chens study is a related study on our project study.
Another study made by Yaxin on 2002 shows the use of Micro Electro
Mechanical System (MEMS) sensors to enhance the reliability and accuracy of
its liquid dispensing system. They use solenoid valves instead of pumps. In our
study we used peristaltic pumps because it is more reliable than a solenoid valve
with gravity fed dispensing system.

40

The article published in the Institute of Electrical and Electronics

Engineers or IEEE conference by Sawicki, Pump Dispensing Mechanism
somehow shows the same logic and functionality as our project study. It focuses
on the process on which a liquid was being contained in a container having a
pump actuator that is depressed to dispense the product. The same technique
applies on our project study.
All the discussed studies were very vital in the realization of our project
study. Each has something in common and also some differences. It has been
such great help for us having this studies which we have withdrawn some of our
ideas for the realization of our BAR-BOT: An Automated Cocktail Mixing Robot.
PROCESSS
INPUT
Conceptual Framework
Knowledge Requirements
OUTPUT
BAR-BOT:
An of the
This
conceptual
a basis for the development
Automated
Liquor framework serves as
Requirement
Dispenser
Automated
Analysis
Cocktail: Origin, History and
proponents
research
studies.
It
is
very
important
in
order
to
fulfill
the goals and
Requirement
Cocktail
Mixing
Definition
The Basics of Robotics
Mixing
Introduction
Arm
objectives
of theto Serial
proponents
in designing
and
developing
offline
system. It
System Design
Introduction to Servo-motors
Robot
System Analysis
Context Free
Basic Concept of Arduino
consistsA programmable
of three phases
input, process and output of the
Controllerof including theDiagram
The emergence of Social
Robots
proposed
project.
Application of Technology in
Bartending
Problems in Liquor
Dispensing System
Threats to Validity
Software Requirements
Raspbian
Data Flow
Diagram
System Development
Assembling
Coding
Testing
Debugging
Arduino IDE
Documenting

Hardware Requirements
Raspberry Pi
RPi Touch Display
Arduino
Stepper Motors
41
Evaluation and
Cost Benefit
Analysis
Robotic Arm

Knowledge Requirements
a.
Automated Liquor
Dispenser
b. Cocktail: Origin, History and
Mixing
c. The Basics of Robotics
d. Introduction to Serial Arm
e. Introduction to Servo-motors
f. Basic Concept of Arduino
g. A programmable Controller
h. The emergence of Social
Robots
i.
Application of Technology in
Bartending
j.
Problems in Liquor
Dispensing System
k. Threats to Validity
The
a. Raspbian
b. Arduino IDE
Figure 1
Conceptual Framework of the Proposed System
process box represents the steps in obtaining significant information
prior to project development where the analysis was done for the manageable
Hardware Requirements
a. Raspberry Pi and consistent hardware
b. RPi Touch Display
c. Arduino
d. Stepper Motors design work properly.
e. Peristaltic Pump
f. Robotic Arm
and software requirements that are suitable to make the
As shown in Figure 1, the knowledge, software and hardware

requirements were required to come up with the desired output. Knowledge
regarding Automated Liquor Dispenser was always on top of the minds of the

42

proponents. Software and hardware requirements were the framework of the

study. Thus, these inputs became very significant in this study.
The application will further developed by coding, testing, debugging and
documenting. CFD and DFD show the flow of data happening in the system and
the assembling, coding, testing, debugging, and documenting made all the
components and tools function properly to its designated activity
The output box represents the developed prototype entitled BAR-BOT: An
Automated Cocktail Mixing Robot. Moreover, the proponents performed the
software cost-benefit analysis to determine the financial feasibility of its
implementation.
CHAPTER III
METHODOLOGY AND DESIGN & DEVELOPMENT
This chapter contains methods of information gathering, software
development, system design specifications, software requirement, hardware
requirement and design tools that the proponents used for the development of
the proposed study.

43

Research Design
The descriptive method of research was used by the proponents to gather
the precise information needed in the study. Descriptive method of research
describes the nature of situation as it exists at the time of the study and to
explore the causes of particular phenomena. This method is reliable since its not
just about fact-finding but also with adequate interpretation. It is also because
through the use of this method, the true meaning of data collected should be
reported from the point of view and comprehensive objectives.
Moreover, the proponents conducted research methodology and
specified the prototype development. The proponents classified the target user of
the study. The proponents also included the sample questionnaire for the
proposed project study in order to evaluate the prototype and for further
enhancement of the project.
The proposed project was designed to apply automation in the typical
bartending process. The proponents used descriptive analysis. A typical use of
descriptive analysis is to produce a situation analysis where the data being
gathered provides a snap shot of the situation under study.
Research Methodology
This is the science of studying how research is done by the proponents in
a scientific manner. In this, various steps are studied that the proponents adopted

44

those steps in studying the research problem. It is also a way to systematically

solve the research problem and aims to describe and analyze methods that the
proponents used in the project study.
The proponents gathered information through surveying the people that
have witnessed how the prototype functions. Through this, the users were able to
evaluate the design. With the information from the respondents, the proponents
get the mean of the survey to be able to know the result through its weighted
average.
The
proponents
identified
and
utilized
various
instruments
and
methodologies in the collection and manipulation of data, including different

methods that are implemented to maintain validity and reliability of the study. The
proponents also collected the information connected to the study in determining
its scope and limitations.
Target User of the Study. The target users of the study are the general
public who has inclination on the hobby of drinking cocktail mixes. More so, the
persons who want to try some cocktail drinks for their parties and social
gatherings. The proposed BarBot has an overall goal of improving a persons
cocktail experience.

45

Sampling Procedures. A sampling procedure contains rules that specify

how the application calculates the sample size and how its functionality must be
evaluated. It is a process used in statistical analysis in which a predetermined
number of observations will be taken from a larger population. Sampling
procedures are usually stored at the characteristic level of a task list or material
specification. The sampling type and valuation mode for the inspection
characteristic makes up the sampling procedures.
In this study, the source of data is the population of Batangas City. They
were given questionnaires and made up the sampling of the direct users of the
proposed application.
A fully-functional bartending automation entitled BAR-BOT: An Automated
Cocktail Mixing Robot was submitted for evaluation. The evaluation attempts to
prove the effectiveness and efficiency of the design for the users. The total
number of population in Batangas City since 2013 is estimated to be 325, 532.
The number of survey respondents was obtained by using Slovin Formula. It is
the number of population divided by 1 plus the number population multiplied to
10% margin of error. The result for that computation is 99.97 which is
approximately 100 and that is the target respondents of the proponents. The
actual computation is shown below:

46

n=
325,532
[ 1 + 325,532 (0.10)2 ]
n=
325,532
[ 3,256.32 ]
n=
99.97
Where:
N = total population
e = margin of error
n = sampling population
Statistical Treatment of Data. The goal of most evaluations is to provide

useful feedback to a variety of audiences. Evaluation survey was conducted by
the respondents using evaluation questionnaire which included the functionality
of the application, its content, reliability, availability and maintainability.
The following scale was used to interpret and analyze the result:
Scale
Option
Verbal Interpretation
4.1 5.00
Excellent
3.1 4.0
Very Good
2.1 3.0
Good
1.1 2.0
Fair
0.1 1.0
Poor
After this, the proponents got the weighted mean of each category through
this formula:
47

Where:
Wm = weighted mean
N = number of respondents
w = assigned weight
f=
frequency
= summation
Weighted Mean is an average computed by giving different weights to
some of the individual values. It is the collection of tools employed in the study of
methods and procedures used for gathering, organizing, and analyzing data to
understand the theory of Probability and Statistic. It is set of an idea which is
intended to offer the way for making scientific implication from such resulting
summarized data. In many applications it is necessary to calculate the weighted
mean for a set of data with different individual errors.
The proponents used the following rate in determining and comparing the
ranking of responses based on the weighted mean result which is 1-5 where 1 is
equivalent to poor, 2 for fair, 3 for good, 4 for very good and 5 for excellent.
Data Gathering Instrument.
The proponents conducted a survey for the customers of Euphoria to seek
accurate information for the overall completion of proposed project. In addition,
completing the desired objective was quite important to the proponents. They
make it sure that the right and suitable tools were used in order to come up with
48

a comprehensive data that enabled the dependability, correctness and viability of

the proposed study.
In the development of the system, the proponents also conducted survey
to the target beneficiaries of this study and research through internet, books,
articles and school visitation for the related studies. Another major contributory
factor to the interface and functionalities of the system was the questionnaire.
Survey questionnaire was composed of five criteria. Such criteria include
functionality, reliability, aesthetics, fun factor, user-friendliness and maintainability.
The proponents conducted the evaluation to identify its effectiveness.
Methods of Software Development.
The proponents used System Analysis and Design in developing their
proposed system. A System Analysis and Design, as performed by systems
analyst, seeks to analyze data input or dataflow systematically, processing or
transforming data, data storage, and information output within the context of a
particular business.
Installing the system without proper planning leads to great dissatisfaction
and frequently causes the system to fall into disuse. System analysis and design
lends structure to the analysis and design of information systems. A large part of
system analysis and design involves working with current and eventual users of
information system.
49

The first phase was the information gathering which involved seeking for
important data to be used in the development of the study. It involved better
understanding of the study, what was the study about and how the data gathered
help the proponents in developing the study. The proponents search for the
software and hardware that can be used in conceptualizing the desired output.
The second phase was planning. Using the gathered information from the
first phase, the proponents put together a plan for the hardware and software
components. This is the stage when the system features and interface have to be
conceptualized and designed.
Normally, the design proceeds in two stages: preliminary and general
design and detailed design. In the preliminary design stage, the features of the
system were specified. The costs of making this hardware were estimated
because this project is considered to be feasible. Computer-oriented work began
in detailed design stage, which includes the input, output and processing
specifications. The programming language and the platform in which the new
application would use were also decided in the design stage. There were several
techniques and tools used for designing. These techniques and tools were
flowchart, context-free diagram and data flow diagram.
The last phase was the system development which is composed of series
of assembling, coding, testing and debugging of the system design until the

50

design and expected output is achieved. Moreover, documentation plays a vital

role in this phase.
System Design Specifications

The proponents considered that a good output was rated by the design.
Through this, the users would be able to understand the course of the software to
be effective. Even a simple program must have a very good design particularly
the interface design. A system full of features would be useless if the users do
not understand how to use it. The problem in the design phase could be very
expensive to solve in the later part of the software development. In this phase,
much care was taken and the logical system of the product was developed.
System designing is the best way for the users to understand the system
effectively. The planned system is introduced visually for better understanding of
the user. Through a good design, users understood the course of the software
easily and made the system more effective and interactive. System design
specification is divided into two sectors such as the system requirements for
hardware and software design tools which are subdivided into Context Free
Diagram (CFD) and Data Flow Diagram (DFD).
Software Requirements. Software requirements specification (SRS) is a
complete description of the behavior of the software to be developed. It includes
51

a set of used cases that describe all of the interactions between the users and
the software. In addition to used cases, the SRS contains functional
requirements which define the internal workings of the software. These are the
calculations, technical details, data manipulation and processing, and the other
functionalities that show how the used cases are to be satisfied. It also contains
non-functional requirements, which impose constraints on the design or
implementation (such as performance requirements, quality standards or design
constraints).
Table 1
Software
Minimum
Suggested
Windows 7
Windows 7 Ultimate
RaspberryPi3
Raspbian
Raspbian
Arduino UNO
LinuxOS
LinuxOS
Programming Language
Python
Python
RaspberryPi3
Debian Wheezy
Debian Wheezy
Arduino UNO
C++
C++
Adobe Photoshop CS6
Adobe Photoshop CS6
Operating System
Personal Computer
Photo Editor

52

Table 1 shows the software requirement needed for the proposed

technology to run as it is designed. This contains the software categories such as
Operating Systems (OS) of the Personal Computer being used as well as the
RaspberryPi3, Arduino Uno, Programming Language, Database and also Photo
Editor. This table also include the minimum and suggested software to make the
proposed study to function well. The proponents suggested to use higher
software for the development of the application.
Operating System (PC): Windows 7 Ultimate. This is the operating
system best used for Android programming. The proponents used this OS for
faster generation of results and because of compatibility issues.
Operating System: Raspbian. It is a free operating system based on
Debian optimized for the Raspberry Pi hardware. An operating system is the set
of basic programs and utilities that make your Raspberry Pi run. However,
Raspbian provides more than a pure OS: it comes with over 35,000 packages,
pre-compiled software bundled in a nice format for easy installation on your
Raspberry Pi.
Programming Language: Arduino Uno. Arduino IDE provides an
integrated development environment (IDE) based on a programming language
named Processing, which also supports the languages C and C++.

53

Programming Language: Robotic Arm. Python is an interpreted, objectoriented, high-level programming language with dynamic semantics. Its highlevel built in data structures, combined with dynamic typing and dynamic binding,
make it very attractive for Rapid Application Development, as well as for use as a
scripting or glue language to connect existing components together.
Photo Editor: Adobe Photoshop CS6. Adobe Photoshop is the leading
professional image-editing program, released by Adobe. Photoshop is useful for
both creating and editing images to be used in print or online. Easy to use, but
full of high-quality features, Photoshop is the best choice for any image
manipulation job.
Hardware Requirements. Hardware Requirement Specification is the complete
description of the hardware needed for the development of the proposed
application. It includes the functional requirements which present the hardwares
parts such as the physical details, networking components, devices and other
specific functionalities. It also contained the different uses of the hardware
requirements and their technicalities.
Table 2
Hardware Requirements of the Proposed Study
Hardware
Raspberry Pi
Raspberry Pi Display
Minimum
Suggested
Raspberry Pi2B
Raspberry Pi3
7inch
7inch or higher

54

Touch
Arduino
Arduino Uno
Arduino Uno or higher
12 volts
12 volts or higher
Servo Motors
5 volts rating
5 volts rating or higher
Stepper motor
12 volts
12 volts or higher
At least Pentium IV
Dual Core
Memory
At least 512 MB
1gb or higher
Monitor
LCD Monitor
LCD Monitor
500 MB
500 MB or higher
PS2/USB
PS2/USB
Peristaltic Pump
Robotic Arm
Processor
Hard Disk
Mouse/Keyboard
Speaker
Table 2 shows the lists of hardware requirements used in the development

of the study. The Proponents used Arduino Uno microcontroller for controlling the
5 Generic Peristaltic Pumps, Raspberry Pi3, 7 Raspberry Pi Touch and Display
as well as Robotic Arm with 5 servos and a stepper motor. Also, the proponents
used a processor Intel Dual Core for a fast and accurate development. The
proponents also used a 1gb memory for the storage of all the programs source
codes. The development need at least LCD monitors. Moreover, basic
peripherals such as keyboard and mouse and speakers are required.

55

Table 3
Hardware Performance Specifications

56

Hardware
Performance Specifications
Raspberry Pi
A least Raspberry Pi2. It should have at least 26

GPIO pins for optimum capacity, 2 USB 2.0 ports to
support I/O peripherals and Micro SD socket for
expandable memory and storage.
Raspberry Pi Touch
and Display
It should have a DSI port so it would communicate

with the GPIO pins using HDMI port.
Arduino
At least Arduino Uno. It should have at least

ATmega328P microcontroller to maintain speed and
efficiency, 14 digital I/O pin in which can provide 6
PWM output and 6 analog Input pins for it to run
smoothly and efficiently.
Processor
At least Pentium IV. It should have at least

Processors performance can affect the speed and
performance of the computer.
Memory
At least 512MB. The memory requirement is based

on the operating system used which requires a
certain amount of memory to properly run on the
computer.
Monitor
At least LCD. Monitor vary greatly on the display

sharpness and power requirements. LCD monitor
has more sharp displays and less power usage.
Hard Disk Drive
At least 500MB or higher. HDDs are used to store

and retrieve information. The higher the capacity of
the HDD the more files can be stored.
Mouse/Keyboard
At least PS2 or USB. This is an input device used by

the user to manipulate the system. PS2 was
considered as legacy port by Intel but USB mouse is
the newest pointing device used nowadays.
Servo Motor
At least with the size of 38x11.5x24mm including

tabs and weight of 18g including cable and connector
with the speed of 0.12sec/60degrees which run in
6.0V.
Hardware performance specifications are stated on table 3 which shows the

57

suggested hardware in the project study with its capabilities and performance.
This capabilities and performance served as the basis of the proponents to
develop the proposed application. Furthermore it shows the least requirements
for the design to be functional thus giving us a hint on how the design should
behave based on its attributes.
Design Tools. The proponents used different design tools to help the users and
readers to easily analyze and understand the flow of information about the
system such as CFD and DFD. A data flow diagram (DFD) is a graphical
representation of the "flow" of data through the designs information system thus,
making it possible for us to analyze and visualized how the design should be
operated. A DFD provides no information about the timing of processes, or about
whether processes will operate in sequence or in parallel. While Context Free
Diagram (CFD) is a diagram that represents the actors outside a system that
could interact with that system. This diagram is the highest level view of a
system, similar to block diagram, showing a, possibly software-based, system as
a whole and its inputs and outputs from/to external factors. These design tools
helped them to determine and understand the current system in order to create
more effective system.

58

Context Free Diagram. Context Free Diagram is a top level view of a

system that shows its boundaries and scope that interacts to the different
entities. It is a graphic design that clarifies the interfaces and boundaries of the
project or process at hand. It does not only show the process or project in its
context but also show the projects interactions with other systems and users. It
shows how the arriving inputs go to the process or in an entity that produces
outputs. It helps the readers to visibly understands constraints and limitations of
each of the entities shown, giving us an idea of each entitys capabilities over the
design.
0.0
USER
Users Order
Alcoholic
Beverages
BAR-BOT an automated
Cocktail Mixing Robot
Figure 2
Context Free Diagram of the Proposed Study
Figure 2 shows the summary of the whole process of the proposed
design. It shows only one entity which is the user. The user is the one in-charge
of the common navigation of the design. Also, he/she is the only the only one
allowed to input the customers order in order for the machine to do its job. The
user has to choose from the menu provided in the touch display. On the other

59

hand, the BAR-BOT will process the users input and do the task programed on
it.
Data Flow Diagram. A data flow diagram (DFD) is a graphical representation of
the flow of data through an information system, modeling its process aspects. It
is a two-dimensional diagram that explains how data is processed and
transferred in a system. The graphical depiction identifies each source of data
and how it interacts with other data sources to reach a common output. Often, it
is a preliminary step used to create an overview of the application which can later
be elaborated. It can also be used for the visualization of data processing. It also
shows what kind of information will be input to and output from the design not
show information about the timing of processes, or information about whether
processes will operate in sequence or in parallel.

60

1.0
USER
Bar menu
The customer
chooses from the
menu
Customers
Order
Product
ProductProfile
Profile
2.0
Ordered
beverage/Drink
D1
The Customer inputs the

order in the tablet
connected to the Barbot
Product Profile,
Customers Order
Storage
Customer
Order
Preparing Order
4.0
The customer gets the
drink together with the
ice
3.0
Drinks
The Barbot mixes the

drink
Figure 3
Data Flow Diagram of the Proposed Study
Figure 3 shows the data flow diagram of the proposed system. First, the
user will from the menu on the display panel. The tablet serves as the interface of
the Bar-bot. Once the order has been entered into the system, the display will

61

show the chosen recipes background as well as its breakdown ingredients. Also,
the display will prompt the user to add ice on the shaker. Then, the robotic arm
will grip the shaker and gather it to the currently dispensing nozzle. After the
dispensing was done, the display will prompt the user cover the shaker and the
arm will do the mixing procedure. When done shaking, the robotic arm will pour
the mixture on the users specified glass.

62

CHAPTER IV
PERFORMANCE ANALYSIS
This chapter discusses the experimental test done by the proponents,
evaluation survey, results and their corresponding analysis.
Experimental Testing
The proponents of the project study conducted an observation concerning
the health monitoring problem of some people nowadays. This observation was
intended to have a better solution for the problems of the users regarding regular
health monitoring and the expensive medical equipment. With this application
implementing testing, a better application was created in line with the objectives
set by the proponents.
The proponents conducted several tests to achieve the objectives of the
proposed project study. To meet the efficiency, reliability and accuracy, the
proponents indulged themselves into these processes. This was done to check
the prototypes capability in meeting the users requirements and debug the
codes if there were errors. More so, such initiative of the researchers was to test
whether the proposed application was better than existing one.
The proponents conducted numerous performance analysis methods to
improve the current mobile application available in the market. To determine if the
design met the specific objectives of the project study, evaluation was done. This
63

allows the proponents to give the user a satisfaction upon the implementation
and use of the said design. Through this analysis, the efficiency and
effectiveness of the design for the users can be proven.
Proper monitoring on the development of the proposed BAR-BOT helps
the proponents to become more aware and more concentrated in working on the
project study. Once a week evaluation of the proposed application was
conducted by the thesis adviser to assure the quality of the proposed application.
The thesis adviser, on the other hand made his periodic evaluation to check the
progress of the prototyping.
The prototype was developed using Python programming which is used in
robotics programming, specifically robotic arm programming. Python is a widely
used high-level, general-purpose, interpreted, dynamic programming language.
Its design philosophy emphasizes code readability, and its syntax allows
programmers to express concepts in fewer lines of code than possible in
languages such as C++ or Java.
To conduct overall evaluation, proponents went through series of testing to
identify errors and to ensure that the prototype is free from bugs. After identifying
errors in the program, the proponents conducted debugging to correct the errors
and achieve the necessary output of the different functionalities in the entire
design.
64

Results and Analysis

After several tests and modifications as well as the results of the survey,
comments and suggestions of the panellists, the proponents found out that they
met the desired requirements and objectives of the proposed design.
To sum it up, the proponents get the weighted mean of the tally in
surveyed questionnaires from the users who tried and tested the design. The
table on the next page shows the result of the conducted survey.
Table 5
Summary of Survey Results
CATEGORY
MEAN
VERBAL
INTERPRETATION
Functionality
4.6
Excellent
Presentation &
Appearance
4.4
Excellent
Fun-Factor
4.3
Excellent
User-Friendliness
4.4
Excellent
Legend:
4.1-5.0
3.1-4.0
2.1-3.0
1.1-2.0
0.1-1.0
Excellent
Very Good
Good
Fair
Poor

65

Table 5 shows the summary of the survey results. From the result, the
proponents determined that the functionality of the program was rated by the
respondents as 4.6 with the verbal interpretation of excellent. This means that
the functionality of the system was approved by the users.
A verbal interpretation of excellent was also achieved by the system in
terms of the accuracy, updatedness and presentation of content with a mean of
4.4.
The proponents also determined that the reliability of the program was
rated by the respondents as 4.3 with the verbal interpretation of excellent.
When it comes to the availability of the application, the respondents said
that the application is good, performs according to the specification, and provide
the security requirements. This was rated as 4.4 by the survey respondents.
Lastly, when it comes to the maintainability of the application, the
respondents interpreted it as excellent with the mean of 4.3 which means that it
is easy to maintain, provide the diagnostic procedures and provides
enhancement and modification.
The overall weighted mean clearly shows that the users agree on the
development of the application. Based on the results, the developers have
concluded that the users have accepted the application based on the concepts,
the design and the flow of the system.

66

Cost-Benefit Analysis
Cost-Benefit Analysis (CBA) is a formal analysis of the impacts of a
measure or programme, designed to assess whether the advantages of the
measure or programme are greater than its disadvantages. It is the presentation
of the software development and operating cost. In its simple form, cost-benefit
analysis is carried out using only financial costs and financial benefits. For the
study to be feasible, the prototype should be inexpensive. Availability of the
materials to be used for developing the application was considered. The
researchers considered to assess operational requirements and cost in using the
system providing that making use of the developed system that would be more
economical in the long run. The Financial Statement and Analysis shows the
materials used in the production and total development cost is also presented.

67

Table 6
Summary of Cost-Benefit Analysis (CBA)
COST DESCRIPTION
AMOUNT IN PESO
Total Hardware Cost

Add: Total Software Development Cost
TOTAL DEVELOPMENT COST
27,000
3,000
30,000
Total Annual Electric Consumption

TOTAL ANNUAL OPERATING COST
17,000
17, 000
Total Development Cost

Add: Total Annual Operating Cost
TOTAL COST OF THE PROPOSED APPLICATION
30,000
17,000
47,000
Total Present Annual Development Cost

Add: Total Annual Operating Cost
TOTAL COST OF EXISTING APPLICATION
40,000
20,000
60,000
The Cost-Benefit Analysis shows the computation of the total cost of the
proposed application and of the existing application. The total cost of the
proposed and existing application is Php48, 000 and Php60, 000 consecutively.
The difference between the total cost of the proposed application and of the total
cost of the existing application is the benefit value amounting to Php12,000.00.
The benefit value will be the future value of the proposed application. To verify
the interest rate for the proposed application, a bank 12% interest rate was to get
the present value in five years.
68

Table 7 illustrates the value of investment in five years.

Table 7
Value of Investment in Five Years
Year
Future Value
Interest Rate
Present
Value
Cumulative
Present
Value
13, 000.00
1.12
14, 560.00
14, 560.00
13, 000.00
1.25
10, 400.00
24, 960.00
13, 000.00
1.40
9, 285.71
34, 245.71
13, 000.00
1.57
8, 280.25
42, 525.96
13, 000.00
1.76
7, 386.36
49, 912.32
The computation of payback period is shown below. It is the time required

to recover the investment on the project.
Pay Back Period = (TDC-CPV of the lower year) + year of lower CPV /
(PV of the higher year)
PBP = (47, 000 14, 560.00) + (1) / 10, 400
Payback Period = 3.1 year approximately.
With the benefits and compensation of the mobile application offers to the
company, it will pay itself within 3.1 years of approximately 3 years and 1 month
from the first day of the BAR-BOT is release. Most companies use a net cost
system- they figure out exactly how much it will cost to print an application, down
to the price of the dice, and then figure out the retail price. They feel that if a

69

person truly wants a healthcare application, hes not going to care very much
whether its cost is higher.
In this study, the proponents get the total cost of the proposed application
as well as the cost of the existing application. The total cost of the proposed
application is Php13, 000.00 lower than the existing application. Developing the
cost-benefit analysis tool turned out to be beneficial in both intended and
unexpected ways. In general, the proponents decided to make their mobile
health application because they both know that more people will benefit from
their proposed study.

70

CHAPTER V
CONCLUSION AND RECOMMENDATIONS
This chapter presents the conclusions and the recommendations of the
proponents based on the results of the study.
Conclusion
After this project study, the proponents concluded that the proposed BARBOT: An Automated Cocktail Mixing Robot can be a great help to users by giving
them access on myriad choices of mixed drinks without even hiring a
professional bartender. Such design will lessen human resource thus maximizing
the business opportunity to boost profit generation.
The proponents have achieved its objective which is to develop an
Automated Cocktail Mixing Robot that can automatically produce mixed drinks for
the user. The developed design has to be navigated through a touch-screen
panel attached on it. It was capable of dispensing the desired cocktail and mix it
using the robotic arm. Furthermore, garnishing and additional cocktail ingredients
are available to be manually added by the user in order to maximize its output.
The proponents believe that the use of automation system is not only to
reduce human resource and eliminate manual handling but more on its promising
help in the fast pacing world were living today.

71

Also the respondents level of response as to the applications

functionality, presentation and appearance, fun-factor and user friendliness
indicated that the proposed application satisfied its uses and has met its desired
objectives.
Recommendations
For the improvement of the proposed project study, the proponents are
highly recommending that the prototype may be also further develop by
designing a dual armed mechanism which can surely maximize the use of robotic
arm alleviating the who process of mixing.
The proponents recommend to the next researchers to develop another
related design that will further utilize the use of Automated Cocktail Mixer as a
good example of automation in the advancement of the Internet Of Thing culture.
The proponents suggest the user to read the manual for better understanding on
using this prototype.
Lastly, implementing this study maybe a great help for the advancement of
event service providing businesses since it is on trend today.

72

BIBLIOGRAPHY

73

Books
Stern, E. (2004). Into the Circuits. Eagle Publishing UK.
Fisher, J. (2002). Elite Kitchen. Royal Media Publishing Inc.
Black, A, et al. (2004). Running the Resto. JFC Inc.
Beynon, G. (2005) Engineering Engines. APC Group Publishing.
Canlas, E., et al. (2005) Beyond the Screens. Albatross Inc.
Albano, J., et al. (2003) IOT Microcontroller. All is well Publishing Inc.
Johnson, C.D. (1997) Process Control Instrumentation Technology (5th edition).
New Jersey: Prentice Hall, Inc.
Maloney, T. J. (2003) Modern Industrial Electronics (5th Edition). New Jersey:
Prentice Hall, Inc.
Nebojsa Matic. (2000) PIC Microcontroller for Beginners, tool. Mikroelektronika
Publishing.
DeGroff, Dale. (1999) List of Different Cocktail Recipes, RCP Publishing.
Avery, K. & Steven, F. (2003) Information on the existing automated cocktail
dispenser (Bar Monkey). MoreFocus Group Incorporated
Phillip A. Laplante. (1999) Comprehensive Dictionary of Electrical Engineering
Springer Science & Business Media.
Roman, Malari. (2009) Instrumentation
Engineering. Universal-Publishers
and
Measurement
in
Electrical
Wai Kai Chen. (2005).The Electrical Engineering Handbook 2005. Academic

Press
Richard C. Dorf. (1997). The Electrical Engineering Handbook,Second Edition
CRC Press.

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J. P. Tewari. (2003). Basic Electrical Engineering

New Age International.
Neil Gershenfeld. (2002).The Physics of Information Technology. Cambridge
University Press.
Pelin Aksoy, Laura DeNardis. (2008) Information Technology in Theory. Cengage
Publishing.
Richard C. Dorf, Ronald J. Tallarida. Pocket Book of Electrical Engineering

Formulas. CRC Press
Electronic References
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Aaby, A. (1996). Introduction to Programming Languages. Retrieved from

http://www.programmingx.com/website4/introduction-to-programminglanguages.html
Gonzales K. (2008). Computerized Liquor Control System. Retrieved from
http://www.easybar.com/clcs.html.
Smith, C. (2006). I-Matic Overview. Retrieved from
http://www.auper.com/pages/imaticoverviewpag.html. [Accessed: Feb. 17, 2016]
Jacobs, S. (2006). International Standards for HCI and Usability. Retrieved from
http://usabilitynet.org/tools/r_international.htm#11581
Willies S. (2009).Industry Statistics Sampler: 31-33. Retrieved from
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Chen, G. (2009). Fluid Metering CeramPump Operation, Valveless Piston Pump
Automation. Retrieved from
http://www.fmipump.com/99pumpop.html.
Willard, S. (2008) Alcohol Controls Loss Prevention Products for the Bar
Industry. Retrieved from
http://www.alcoholcontrols.com.
Bohn, D. (2008). A-600 AquaClear 30 Power Filter - 110 V. Retrieved from
http://www.hagen.com/usa/aquatic/product.cfm?
CAT=1&SUBCAT=107&PROD_ID=01006000020101.
Giles & Posner (2006) Automatic Cocktail Bartender. Retrieved from
www.gilesandposner.com.
<http://www.drinksmediawire.com/upload/pdfs/cdp/Auto%20bartender
%20system.pdf>.
Ableson, F. (2009) Super SideBar. Retrieved from
http://www.sidebarbeverage.com

76

APPENDICES
APPENDIX A
77

Screenshots
A. Start Window
This shows the loading form of the application. This also displays the
initializing form where the user could see to start the application.
B. The Mix Category and Manual Dispense Option

This shows the categorical options that the user has to choose from. This
also shows the option on which the user can manually dispense drinks.

78

B. The manual dispense window

This shows the numerical equivalent of each bottles which you would want
to manually dispense from.
C. The menu per category window

This shows the menu in each category from which the user has to choose
from.

79

D. The recipe breakdown window

This shows the breakdown contents of the chosen drink.
E. The window prompter

This window shows the actual process the BAR-BOT currently
undergoing.

80

APPENDIX B
Evaluation Questionnaire
Name: ________________________________________
Age: 18-25__ 26-30__ 31-35__ 36-40__ 41-45__ 46-50__ 51-55__ 56-60__ 61 Above__

Instruction: Please evaluate this robotic application hardware by using the given scale below
and placing a check remark () under the corresponding numerical rating.
Numerical Ratings
Equivalent
5
4
Always
Oftentimes
3
Sometimes
2
1
1.
2.
3.
4.
5.
1.
2.
3.
1.
2.
3.
Indicators
A. Functionality
The BAR-BOT has appropriate components required to
provide chosen cocktails.
The BAR-BOT work accurately and is time efficient to
use.
All the components function well and generate
desired/chosen cocktail mix.
The BAR-BOT provides varietyof mix drinks.
The BAR-BOTdispenses the appropriate cocktail
ingredient with accurate measurement.
B. Presentation & Appearance
The BAR-BOTs physical appearance shows aesthetic
appeal and quality workmanship.
The BAR-BOT displays an ambience of a typical bar.
The background audio is catchy and enticing.
C. Fun-Factor
The BAR-BOT is entertaining and fun to use.
The BAR-BOT provides user an enjoyable bar
experience.
The BAR-BOT can urge the user to continue using it.
Rarely
Never
5

81

4. The BAR-BOT triggers the users attention.
D. User- Friendliness
1. The Gra/phical User Interface (GUI) is easy to navigate?
2. The overall interface is coherent and applicable to its
Nature of use.
3. The menu provides enough information for the user and can
be easily adopted.
Comments & Suggestions:

_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
____________________
Signature

82

APPENDIX C
Evaluation Questionnaire
Name: ________________________________________
Age: 18-25__ 26-30__ 31-35__ 36-40__ 41-45__ 46-50__ 51-55__ 56-60__ 61 Above__

Instruction: Please evaluate this robotic application hardware by using the given scale
below and placing a check remark () under the corresponding numerical rating.
Numerical Ratings
5
4
Equivalent
Always
Oftentimes
3
Sometimes
2
2
1.
2.
3.
4.
5.
1.
2.
3.
1.
2.
3.
Indicators
A. Functionality
The BAR-BOT has appropriate components required to
provide chosen cocktails.
The BAR-BOT work accurately and is time efficient to
use.
All the components function well and generate
desired/chosen cocktail mix.
The BAR-BOT provides varietyof mix drinks.
The BAR-BOTdispenses the appropriate cocktail
ingredient with accurate measurement.
B. Presentation & Appearance
The BAR-BOTs physical appearance shows aesthetic
appeal and quality workmanship.
The BAR-BOT displays an ambience of a typical bar.
The background audio is catchy and enticing.
C. Fun-Factor
The BAR-BOT is entertaining and fun to use.
The BAR-BOT provides user an enjoyable bar
experience.
The BAR-BOT can urge the user to continue using it.
Rarely
Never
5
83 12
53 42
68 26
63 33
65 28
4
7
0
0
0
0
66 29
57 32
68 24
11
8
0
0
0
0
72 22
58 33
6
9
0
0
0
0
65 26

83

4. The BAR-BOT triggers the users attention.
D. User- Friendliness
1. The Gra/phical User Interface (GUI) is easy to navigate?
2. The overall interface is coherent and applicable to its
nature of use.
3. The menu provides enough information for the user and
can be easily adopted.
68 24
63 27 10
53 37 10
0
0
0
0
71 23
Comments & Suggestions:
________________
Signature

84

APPENDIX D
Population of Batangas City

85

APPENDIX E
Gantt Chart
Table of Activities
Week
1
Week
2
Week
3
Week
4
Week
5
Week
6
Week
7
Week
8
Week
9
Week
10
Week
11
Searching a Company
Approval of WIS
Initial Investigation and
Data Gathering
1. Interview
2. Gathering of Documents
3. Observation
4. Information Research
Library
Internet
Distribution of Work
Assignment
Abstract
Acknowledgement
Table of Contents
INTRODUCTION
Background of the Problem
Overview of the Current
State of Technology
Project Rationale
PROJECT DESCRIPTION
Problem Statement
Proposed Research Project
General Objectives
Specific Objectives
Scope and Limitations
Methodology
PROJECT MANAGEMENT
Calendar of Activities
Description of
Activities
Gantt Chart of
Activities
Resources
Hardware
Software
APPENDICES
Work Assignment
Letters
Transcript of Interview

86

DEBORAH ANNA PEREZ

Alangilan Batangas City, Philippines
Contact No. 09163338369
Email: deborahanna2124@yahoo.com
Tertiary
2011 - present
Alangilan, Batangas City
Bachelor of Science in Computer Science
Secondary
2007 - 2011
Pinagbayanan National High School
Pinagbayanan, Taysan Batangas
EDUCATION
ON THE JOB
TRAINING
Philippine Long Distance Telephone Company

Noble St. Batangas City, Batangas

87
TESDA Computer Hardware Servicing NC2

March 18 2016
Business and Economics Mid-Year Forum Good

Governance and Economic Development of Batangas
Province Batangas Provincial Auditorium, Capitol
College of Information Technology
& Computer
Site, Batangas
CityStudies
September 9,2015
SEMINARS
ATTENDED
13th Youth Congress on Information Technology

(Y4IT)
SMX Convention Center,Pasay City
September 10, 2015
Integrated Southern Tagalog Association of

Information Technology Education (I-SITE)
1st Regional Student Conference
"Shaping the Future of Information technology
Education"
Calamba Laguna October 8, 2015
Integrated Southern Tagalog Association of

Information Technology Education (I-SITE)
"Cyber Security: The Present and Beyond"
Lyceum of the Philippines University Capitol Site,
Batangas City, December 7, 2015
BITS Conference 2016

"BITS: Making IT Better"
SM City Lipa Cinema 1&2
January 30, 2016
6th Business And Hospitality Management Forum

2016
"Shaping the 21st Century Managers"
Provincial Auditorium, Capitol Site, Batangas City
February 5, 2016
Secure Computer User Seminar

"H@ckin' Ka Na Lang 2016
AVR Lipa City Hall, Batangas, Philippines
February 6, 2016
Ethical Hacking 101 Seminar

"H@ckin' Ka Na Lang 2016
AVR Lipa City Hall, Batangas, Philippines
February 6, 2016
6th IT Innovations Congress
BAR-BOT: An Automated Cocktail Mixing

Robot
Leading
The Development of Opportunity Through
Information Technology
Ever Gotesco Commonwealth
February 25, 2016
Topics : Adobe Magic Using Creative Cloud
Robotics Using Arduino
88

CHARACTER
REFERENCE
Prof. Rosanna B. De Chavez

Dean, College of Information Technology and Computer
Studies
I hereby certify that the above information is true and correct to the best of my
knowledge and belief.
DEBORAH ANNA PEREZ

Applicant

89

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Westmead International School

College of Information Technology & Computer Studies

Westmead International School

Statement of the Problem

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

2. To be able to develop an user friendly and educational graphical user

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

Scope and Limitations

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

The design emulates the functionality (alcohol drink production) of a

Rationale of the Study

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

Westmead International School

Automate. The act of converting to an automatic operation (Nagayo,

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

Prototype. It is an original, full-scale, and usually working model of a new

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

This chapter discusses and presents review of conceptual and research

Cocktails: Origin, History and Mixing. An article by Gordon Lax (2002)

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

According to The Collins Concise Dictionary (2001) it states that a cocktail

Westmead International School

bitters. Moreover, Peychaud created a stomach remedy by mixing those bitters in

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

Westmead International School

Westmead International School

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School

module are chronologically programmed in it. The quantity of each ingredient to

BAR-BOT: An Automated Cocktail Mixing Robot

Westmead International School