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ABE International Business College

Las Piñas Campus


RCS 3 Building, Alabang-Zapote Road Pamplona 3, Las Piñas, Metro Manila

Aling Lucy’s Panciteria Mobile Online Ordering System

Software Engineering
Presented to the
Faculty of ABE International Business College
Las Piñas Campus

In Partial Fulfillment
Of the Requirements for the Degree of
Bachelor of Science in Information Technology

Presented by:

Benavidez, Steaven Kyle


Cabral, Lawrence P.
Libunao, Jayvee M.
Pelaez, Jim
Villar, Jaspher C.
Villarta, Jhon Fred E.

Dr .Rechelle B. Sabalza, CFMP


Adviser

Feb 2019

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ABE International Business College
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RCS 3 Building, Alabang-Zapote Road Pamplona 3, Las Piñas, Metro Manila

APPROVAL SHEET

This research titled, “Aling Lucy’s Panciteria Mobile Online Ordering

System” prepared, and submitted by Jaspher C. Villar, Lawrence P. Cabral, John Fred

E. Villarta, Jayvee M. Libunao, Steaven Kyle Benavidez, in partial fulfillment of the

requirements for the subject Software Engineering in the school of ABE International

Business College.

DR. RECHELLE B. SABALZA, CFMP


Dissertation Adviser

D
i
s
s
__________________ __________________ e
Panel 1 Panel 2 r
t
D a
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__________________ s o
Panel 3 e n
r
t D A
a
Accepted and approved in partial fulfillment for the subject Software Engineering
i d
t s v
on January 18, 2019.
i s i
o e s
n r e
t r
JAMAAL
A VILLAPAÑA, MBA
a
d College Dean
t
v i
i o
s n
e
r A
d
2 v
i
s
ABE International Business College
Las Piñas Campus
RCS 3 Building, Alabang-Zapote Road Pamplona 3, Las Piñas, Metro Manila

DEDICATION

The researchers dedicate this thesis to

The Supreme Being,

their source of inspiration,

wisdom, knowledge and understanding.

The researchers also dedicate this work

to their family,

who has encouraged them all the way

and whose encouragement has made sure

that the researchers give it all it takes

to finish what they have started.

Thank You!

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ACKNOWLEDGEMENT

In performing this research, the researchers had to take the help and guideline of

some respected persons, who deserved their greatest gratitude. The completion of this

research gives them much pleasure. The researchers would like to show their gratitude

to their adviser Dr. Rechelle B. Sabalza for giving them a good guideline for their

research throughout numerous consultations. The researchers would also like to expand

their deepest gratitude to all those who have directly and indirectly guided them in

writingthis research.

In addition, a thank you to Sir Adolfo Maaño, manager of Aling Lucy’s Panciteria,

for supporting the researchers to their research study and allowing them to conduct a

survey to the store’s beloved customers, and to his kind personality and passionate work

that inspired the researchers even more.

Also, the researchers would like to thank Mrs. Noreen C. Villar for accepting

them whole-heartedly in her place to make their research, for providing them what they

need to finish their research paper.

To the researchers’ classmates and team members itself, have made valuable

comments and suggestion, which gave them inspiration to improve their research study.

The researchers thank all the people for the help in completing this research study.

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ABSTRACT

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Methodology

The researchers utilized the convergent mixed methods design in the study. The

respondents were composed of 50. The research instrument utilized in the study was

composed of (1) a survey questionnaire and (2) a researcher-formulated interview

schedule.

The researchers made use of frequency count and percentage. They also applied

applied the descriptive statistics through Microsoft Excel.

Findings

After the conduct of the study, the researchers found out that: (1) Majority of the

Respondents were female, aged 26-30, and 70% are married; (2) The respondents

consider themselves a loyal customer of Aling Lucy’s Panciteria; (3) The respondents

often purchase 1-2 per week; (4) The major problem that the respondents are facing

while ordering via telephone is that “The order has been misinterpreted”; (5) Most

respondents made order of food via internet; (6) It is very important for the respondents

if Aling Lucy’s Panciteria will adapt an online ordering system; (7) Majority of the

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respondents agreed that implementing such an online ordering system in Aling Lucy’s

Panciteriawill provide an easier way of purchasing than through telephone; (8) The

respondents purchasing preference in terms of ordering is “order online”; (9) The most

important part of an online food ordering system for the respondents is “easy to access”;

(10) Majority of the respondents will always use online ordering system once it is

available; (11) The respondents like to adapt an online ordering system for Aling Lucy’s

Panciteria.

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CHAPTER 1

The Problem and It’s Setting

Introduction

The mobile online ordering system is one of the latest services of most fast food

restaurants. With this method, food is ordered through online and delivered to the

customer. This is made possible through the use of cash on delivery. Customers pay

with cash, customers can be served even before they make payment either through

cash or cheque. So, the system designed in this project will enable customers to go

online and place order for their food.

Many people today do not want to deal with having to call a phone number and

be connected to someone who is not the desired person. Its just one of those things that

can be a real hard thing for some people to do, especially someone that’s been talking

on the phone all day at work. They do not want to be put on hold or get a busy signal

either. They just want to be able to get their order in quick and efficiently so they can

relax while waiting for their food. The internet has created the perfect way for people to

be able to handle most things in life without picking up a phone and dialing a number.

Research has found that people making an order online are more likely convenient

rather than ordering through phone calls. This comes from the fact that they do not feel

as though they have to rush in getting their order into the person on the other end of the

phone, and because they can see your full menu during their online order. They can see

their shopping cart, and decide that they want to try some of the products listed from the

menu.

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Background of the Study

Online ordering may make them more likely to order from your restaurant. This

puts your restaurant in front of them as a good option for their food order. Plus, it gives

them a good opportunity to see your menu, get a feel for what you offer, and know your

prices all without having to pick up the phone. This may help you with marketing your

restaurant without having to add to your marketing. Online Ordering System aims to

accelerate customer orders. Customer Ordering System used by servers and to accept

customer orders. An online ordering system is not a new concept to many as this has

been running successfully all over the world for quite some time now. The whole concept

behind having a professional website along with a system show how you present

yourself to the online world. The researchers proposed to develop an Online Ordering

System for the Aling Lucy’s Panciteria. This system presents an interactive and up-to-

date menu with all available options in an easy to use manner. Customer can choose

one or more items to place an order which will land in the Cart. Customer can view all

the order details in the cart before checking out. At the end, customer gets order

confirmation details. Once the order is placed it is entered in the database and retrieved

in pretty much real time. This allows Restaurant Employees to quickly go through the

orders as they are received and process all orders efficiently and effectively with minimal

delays and confusion. The entirely of the Online Ordering System is to help achieve an

effective and easier alternative to their manual process that requires them to write the

items, and calculating payments. Online ordering system that we are proposing is

friendly user and greatly simplifies the ordering process for both the customer and the

restaurant.

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Statement of the Problem

Aling Lucy’s Panciteria is using a manual system. The purpose of this study is to

develop a system that is more accurate than the existing system to transact the

customer’s order faster and give reliable services, a system that is more secured than

the existing system.

1. What are the demographic profile of the respondents in terms of Persons:

1.1 Age

1.2 Gender

1.3 Civil Status

2. What is the main reason for having communication issues in manual ordering

system?

3. Determine the customer’s probability of adapting Online Ordering System and

importance of having an updated pricelist.

4. Identifying which is more convenient preference in terms of purchasing and

ordering.

5. Which quality of Mobile Online Ordering System is most preferred by the

customer to have a maximum satisfactory?

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Objective of the Study

The researchers developed an online ordering system to help the Aling Lucy’s

Panciteria avoid unnecessary errors from the manual process mentioned above and also

help them fasten their workload by avoiding miscalculations from computing of

payments, avoiding the hassle of knowing the information from the customers.

 To develop a system that will surely satisfy the customer service

 To evaluate its performance and acceptability in terms of security, user

friendly, accuracy and reliability

 To design a system able to accommodate huge amount of orders at a time

Significance of the Study

The significance of this study was to help and give benefits to the concerned group

below. This study will be beneficial to the following:

 Company

o The productivity of the company will be increased by easily receiving

multiple orders at the same time, allowing the company to generate the

summary of sales within the day

o This study will help the company in finding if the use of online ordering

system will enhance their marketing strategies, advertising strategies, and

their manual procedures.

o Mobile online ordering system has detailed reports that will allow you to

view past orders. Custom reporting is also available.

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 Employees

o Online ordering system allows you to easily edit your menu, store

settings, categories and pricing which will instantly appear on your

website.

o Set cut-off time for pre-orders so that they can be prepared and ready for

pickup/delivery within a certain time period. Pause your online ordering

when you become too busy in-store.

 Customers

o The Customers will have a convenient experience, there will be no more

communication error when it comes to ordering. The customers can

easily order any food they want just a click of a button.

o The price list of the menu will be guaranteed.

o This study will help the customers in knowing if the use of online ordering

system will ease their burdens in finding their needed products and to

have a complete background of the company’s services through this

website.

o Enabling customers to take control of the order processes in the accuracy

of orders increases, saving you time and money. Orders arrive exactly

how customers want them.

 Researchers

o Enable researchers to focus more on utilization in this broader manner in

the future.

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o Create a context in which usefulness can arise. A researcher can also

have a great deal of knowledge in a field that does not have visible

benefit.

 Future Researchers

o This will be used as a reference for a specific topic.

o This study will help them to have an initial idea on what topic to choose

and a guide if they have the same topic as this research and contribute

knowledge on how to make an online ordering system

Scope and Limitation

The researchers aim to develop an online ordering system for Aling Lucy’s

Panciteria as they are still using a manual system in their transactions, payments and

even in generating reports. The system will provide a security module which will have

two level of access such as Administrators, and Guests. Administrator is fully

responsible for monitoring and maintaining the website since they have access on some

modules which are hidden on guests such as product management, sales and reports,

management and others. At first, the system will only have one or two administrator who

has the authority to add more administrators by filling up the form which is available only

in the Admin module. This form will gather some information of the personnel such as

full name, contact number, e-mail, username, and password. In case of suspicious acts

of the newly added Administrators, the main Admin has the authority to deactivate them.

As for the Guest, they can browse the website which displays multiple tabs

called Order now, Home, Menu, Contact Us, and About Us. The Order Now tab is where

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the customers can order their desired product. Ordering can be done by just inputting

the quantity of order and by clicking the “Add to Cart” button. The customer has an

option to view the shopping cart by just clicking the “View Cart” button located at the top-

right, bottom of the navigation bar. The system automatically adds the item to the

customer’s shopping cart. The Shopping Cart contains the summary of the orders such

as product name, quantity, price, and the total cost of their orders. The customer has

option to remove and checkout. If the customer still wants to browse for more items, a

link is provided at the bottom of the shopping cart page. If they want to remove the

product, they just need to click the “Remove” button to automatically delete the order

from the shopping cart. As soon as the customers are done ordering, they can submit

their order by just clicking the “Check Out” button. After clicking the checkout button

customers are required to fill up the checkout form that consists of personal information

and billing address such as Full Name, Address, E-mail, Contact Number, City, State,

Zip, in order for their order to be processed.

The home tab or the homepage of the website consists of an image featuring

Aling Lucy’s Panciteria Store. At the bottom of the homepage displays a gallery that

contains the store’s best seller products and schedule of the store’s working hours.

The Menu Tab only displays the updated pricelist of their product. It can be manually
monitored and updated by the administrator. The admin also has the authority to add
and remove product on the menu.

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The customer can send their concerns by clicking the “Contact Us” tab consisting of

information form that is required to be filled up. The form consists of Subject of

customer’s concern, Full name, E-mail, Address, Contact Number, and Regards. The

customers have options to contact by landline, Facebook page and messenger by

clicking the links provided. After the customer had filled the fields of information, the

customer has option to submit the concern by clicking the “Submit” button or clear the

information fields by clicking the “Reset” button. The customer can get back to browsing

by simply clicking the navigation bar. After submitting the concern of the customer the

admin will receive the concern through Admin page and process the costumers concern

and immediately respond to the customer by sending the admin feedback to the

customer’s email.

For some information regarding the Company, the visitor may refer to the “About

Us” page containing the company’s historical background.

Maintenance allows the Admin to add/update/delete products and categories. In

order to add new items in the store, the Admin must input the required text fields such as

Product Name, Selling Price, Shipping Fee, Short Description, Additional Information,

Product Image thumbnail and select the appropriate category. Optional fields are

Original Price and additional photos. Product name must not match the other available

items in store. Price and shipping fee must be in Philippine Peso.

Under maintenance module also is the site configuration. This enables the Admin

to update the site information such as Company Address, Tel. No., Email and Shop

Description. Aside from Maintenance module, Admin Panel also includes Order

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Management wherein it displays a table of all orders made by the clients. This table

contains the Tracking ID, Customer’s Full Name, Order Status, Total Cost, Date Added,

Date Modified and a column for Action (view or edit). Administrator can easily filter the

table by Status, Tracking ID, Date or by Customer’s Name

In order to develop the system, the researchers will use a server-side scripting

language which is PHP as the front end since it is compatible to most of the servers

available in the web. CSS will also be needed for styling purposes and HTML5 for

creating forms. As for the back end, the researchers prefer MySQL as it is widely used in

most of the hosting sites and easy-to-use interface.

The system also has its limitations. The system only allows payment via cash on

delivery, which means that POS is not directly connected to automated payment system

like POS and Online payment transactions. Thus, the customers are required to fill up

the checkout form with their personal information to purchase and verify the items.

The researchers have a total of fifty (50) respondents. The first set of

respondents consists of 25 respondents who will be the customers of Aling Lucy’s

Panciteria to know the opinion and point of view from the customer itself. Customers are

selected whether they are a loyal customer or a regular customer must be fifteen (15)

years old and above.

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Input Process Output

Survey Questionnaire
Demographic Profile:

 Age
 Gender
Interview Online Ordering
 Civil Status System for Aling
Lucy’s Panciteria

Identifying which is
more convenient
Statistical Count
preference in terms of
purchasing and
ordering.

Issues on manual
odering system
PROGRAM

This framework represents an outline of how researchers plan to conduct the

research about the impact of manual ordering system to Aling Lucy's Customer and its

productivity and study the issues and adapt to mobile online ordering system.

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Conceptual Framework
User Flowchart

Start

Login into Aling Lucy’s


Panciteria Homepage

Order View Contact About


food? N A Menu? N A CS? N A US N A
o o o o

Y Y Y Y
e e e e
s s s s
B List of
Customer
Service History of the
Products and Company
Browse Product View Cart its prices

Input
Complaint A
Order
Add to cart Food?
Total of all
products Email Complaint
ordered
Y
e
Input food
quantity
sB Printed
document
A
report
Y
e
Add s
View Checkout ordered Input user Email Ordered Printed
more N cart? N information document
products Products
products o o report

Y
e
sB
Finish?
End Y
e
s
N
o

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Conceptual Framework
Admin Flowchart

Start

If N
Admin Register
registered? o

Ye
s

Login

Is valid?

Ye
s

Is Admin?

Manage Orders Update Menu Create New Customer


Pricelist Product Concerns

Logout

End

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CHAPTER 2:

REVIEW OF RELATED LITERATURE

Local Study

A. General Literature Survey According to yahoo.com Online Ordering System is an

e-commerce function where a company allows customers to order products or services

via their website. Since the Internet is booming, having an online ordering system can

boost sales to some extent as it eases customers to place an order for the company's

services. I mean, people can place orders from their home as long as they have a

computer/laptop with Internet connection.

B. Abstract/Complied Abstracts The influx of an online ordering system greatly

affected what tends to be done in a matter of the blink of an eye. An online ordering

system permits a customer to submit online orders for items and/or services from a store

that serves both walk-in customers and online customers. The online shopping system

presents an online display of an order cutoff time and an associated delivery window for

items selected by the customer. The system accepts the customer's submission of a

purchase order for the item. This section deals with the summary of the thesis. This

thesis is about Online Ordering for Blue Magic its include the item name, price and

design. In this thesis also include how to order it.A major cause for retail stock-outs is

store ordering (Corsten and Gruen, 2003; Anon., 1996). Ordering can also take up a

large part of store employees’ time, thus using valuable resources. Not Surprisingly,

automated store ordering (ASO) or computer assisted ordering (CAO) have been offered

as solutions for improving performance and reducing costs since the beginning of the

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nineties, when the electronic point-of-sale (ePOS) systems became more common

(Corsten and Gruen, 2003; Baron and Lock, 1995; Thayer, 1991). It has

also been argued that ASO can help to reduce inventories in stores (Van der Vorst et

al., 1997). However, despite the potential advantages, it seems that the majority of

retailers have only just started to implement automated ordering systems at store level.

This master’s thesis examines how automated store ordering could more efficiently be

utilized to improve store operations and performance. The thesis was done as a part of a

two-year logistics research project Cyclog, which is carried out at Helsinki University of

Technology.

There are two types of production ordering systems. One is the push type

production ordering system and another is pull type production ordering system. In the

push type production ordering system, the ordered quantity in each stage is determined

by forecasted demand. In this system the ordered quantity of each production stage is

ordered by a central controller. Material flows are controlled just as if they are pushed

out from the raw materials stage toward the final stage. In pull type production ordering

systems, the ordered quantities in each stage are determined by actual quantities

consumed by the immediate downriver stage. Here no central controller is needed.

Material flows are controlled just as if they pulled into the final product stage from the

stages preceding final production (Raouf and Daya, 1995).

The former type of integration implies that the system consists of two levels, the

upper level consisting of a push type production ordering system and the lower level

consisting of a pull type ordering system (Gupta and Brennann, 1993).

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• Barrio Fiesta Restaurant

According to Ms. EvagelistaOngpauco, Manager Barrio Fiesta located at

Sm North, Edsa with today’s fast-paced world, finding time to have dinner is almost

impossible. Most of the time you’d rather catching on some sleep or you’re rushing finish

last week’s workload before this week rools in Restaurant like Barrio Fiesta have made

possible for families to come together, sit down to a good meal of Filipino.

The brainchild of Sixta Evangelista-Ongpauco, Barrio fiesta started its humble

beginners as a small eatery in the Ongpauco ancestral home in Caloocan City during the

1950s “Mama Chit” as she is affectingly called soon transformed the small eatery in into

a full down –blown fine dining restaurant serving her specialty the kare-karePata. The

Two recipes became the back home of the Barrio Fiesta menu, which also featured tried

and tested Filipino dishes with Mama Chits twists.

With the help of her eight children Mama Chit expanded Barrio Fiesta into

numerous branches across the Philippines and other countries, making Barrio Fiesta a

household name

Today, Barrio Fiesta strives to keep Mama chit’s excellence in cooking by

serving her signature dishes as he vouchers purchase per person.For group use a

maximum of 5 vouchers can be used. Vouchers are valid for dine in only. Barrio Fiesta

Restaurant also offers reservation Cancellation of Reservation redeem vouchers within

validity period will render the voucher invalid.

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• MJ Restaurant

According to Mr, Michael A. Sarapi general manager of MJ Restaurant located at

Sta. Cruz Manila Califoria Village,Novaliches Quezon City. In terms of ordering

transaction the restaurant receive orders over the counter. The customer will choose

their order in printed menu and go to the counter. The customer will give their order and

their payment. After order was made the customer will receive a number the number

service as their identification so that the waiter can easily identify where they will give the

cooked dish or meal. The only computerized system their restaurant is the catering

event. The customer must give’s a down payment. The restaurant accept reservation for

parties and other catering events Customer must give a down payment so that the

reservation will be accepted.

• Sailes Diner Restaurant

According to Ms. Joy Santos and Ms, Irene Lalu(manager) of sales Diner

Restaurant, this located at Susano Road, Deparo Caloocan City. In terms of their

ordering transaction, the restaurant receives orders from the customer over the counter.

Customer will choose their order in a printed display menu above the counter. Customer

will receive a printed receipt after the order was made the customer will receive easily

identify where they will give the cooked dish or meal .the restaurants accept reservation

for parties and other catering events customer must give a down payment the restaurant

accept the reservation for parties and other catering events.

Local Study

In the Philippines, e-commerce is mostly being implemented by major retailers

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and multinational corporations for bank-to-bank exchange. A number of Business-to-

consumer transactions have emerged through the years such as auctions, online

shopping, and online banking (Lacson, Pasadilla, 2006). This just shows that Filipino

businesses welcome this new opportunity in selling goods since 16% of the population is

using Internet. This new marketing strategy will not only benefit those big companies but

also the small businesses who cannot afford to advertise their products. Just by creating

a website in a very affordable cost would make the business grow in terms of sales and

enhance the company image as well.

Philippine firms have yet to fully tap the potentials of e-commerce that will help

them to compete in domestic and global markets. In the process of preparing

themselves to conduct e-commerce, these firms will be changing the way they do

business. These changes are expected to have an impact on the welfare of Philippine

workers. Most efforts to measure the economic effects of e-commerce—including those

on workers’ welfare—have focused on the U.S. and Europe, who are considered to be

the leaders in e-commerce. (Roberto, 2002) In general, it discusses the changes in the

nature of work from the front to back office is likely within the sectors performing services

Employment demand for these industry, they may be focused away from agents and

blue collared workers, toward higher management and executive staff.

As Filipinos entered the 21st century, local e-commerce transaction reached Php

1 billion. It shows that there’s at least one billion transaction sales growth annually. If this

trend continues, figures can reach up to Php 20 billion as more businesses conduct

online transactions. If significant economic growth takes place in the next 10 years,

these estimates may even double or triple (Toral, 2004).

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One indisputable benefit of e-commerce is its ability to reduce transaction costs.

For consumers or buyers, this is most likely to take the form of lower search costs and

better information on products and prices. There could be drastic savings in production

and delivery costs of electronic or digital goods as well. (Lee, 2006)

Information and Communication Technology (ICT) has become and will continue

to be an integral part of the day-to-day life of every Filipino across all levels of our

society.

The occurrence of communication technology around the world necessitates that

government get on a cohesive and coordinated strategy on how to prepare its citizens to

survive, live and thrive in a digital world. (The Philippine Digital Strategy Transformation

2.0: Digital Empowered Nation 2011) The main objective of the paper is to have a

competitive society where everyone has a reliable, affordable and secure information

access in the Philippines.

Foreign Study

According to Hold (2010) article, “Inventory refers to stocks of anything

necessary to do business”. The U.S Small Business Administration publication

describes what constitutes successful inventory management balancing cost versus

benefits of inventory, including: Maintaining a wide assortment without sacrificing

service; Keeping stock low without sacrificing performance; Obtaining lower prices by

making volume purchases; and Maintaining an adequate inventory without an excess of

obsolute items.

Based on Brigman (2007), Fundamentals of Financial Management, 5th

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ed., companies are increasingly employing Inventory System. A computer start with an

inventory counts in memory. Withdrawals are recorded by the computer as they are

made, and the inventory balance is the constantly revised. When the recorded point is

reached, the computer automatically places an order, when this new order is received,

the recorded balance is increased. Retail stores have carried this system quite far, each

item has magnetic codes, and as on item is checked out, and it passes over an

electronic reader, which then adjusts the computers inventory balance, at the same time

the price is fed to cash register tape. When the balance drops to the recorder point, an

order is place. The proponents aim to develop an automated inventory system which is

technically, operationally, and economically. The method used by the proponent to

develop an automated inventory system is Descriptive Method. The proponent conduct

several interviews in order to gather information about the present existing conditions of

the inventory systems, knowing its problems and enhancing it by developing an

automated inventory system. Questionnaires were also distributed to all interviewees for

additional information. Using the descriptive method, the proponent also observed the

functionality of the present inventory system, which help them to discover that Electronic

Data Processing is Advantageous than other (Isn’t this part of the Data Gathering

Procedure?).

On an article written by White (2003), merchandizing means selling of

products to retail customers. Merchandisers, also called retailers, buy products from

wholesalers and manufacturers, add a mark-up or gross profit amount, and sell the

products to consumers at a higher price than what they paid. When you go to the mall,

all the stores there are retailers, and you are a retail customer. Retailers deal with an

inventory, all the goods (products) they have for sale. They account for inventory

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purchases and sales in one of two ways: Periodic and Perpetual. As the names suggest

these methods refer to how often the inventory account balances are updated.

Based on Henderson (2008), Inventory System Consist an inventory control

system is used in many warehouses to track the location, quantity and status of goods

that are to be sold. Shipping and receiving of products is scheduled by and inventory

control system. Inventory control uses barcodes and RFID tags to track specific items.

An audit, or a physical count of inventory, is used to find out how many items are in an

inventory. Inventory taking is often required in order to get an accurate count for

accounting valuation purposes. Some inventory items have barcodes attached to them

or imprinted on them. These barcodes can be read during an audit by barcode reading

devices.

According to the article of “Paperless Receipt Solution (PRS) System”, by

James Dyson Foundation (August 9, 2015), Configure One’s Web-based E-Catalogue

software called Concept E-Catalogue, is easy to implement and easy to use. Designed

for both B2B (business to business) and B2C (business to consumer) operations, it fully

integrates with Configure One’s configurator and CPQ software. The combined solution

of Concept E-Catalogue, Concept E-Commerce, and Concept Enterprise Product

Configurator provides you with a complete storefront solution that drives incremental

revenue for your company. Featuring extensive content management tools, the E-

Catalogue software may be administered and maintained without programming skills,

freeing up your IT team.

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According to Oludare O., et. al (2013), SMS is an acronym used in the world of

communications technology. It stands for Short Messaging Service which is a protocol

used in communications that gives way to the exchange of short text messages from

one mobile telephone device to another. SMS or text messaging largely dominates

today’s means of communication since seventy-four percent of all cell phone users send

and receive text messages nowadays. The technology behind SMS has paved the way

for the rapid growth of improvement of text messaging that has now allowed users to

broadcast SMS text messages not just from mobile phones but also from computers with

the use of SMS software and through public SMS gateways. The link between texts

messaging to SMS technology now connotes the terminology of “SMS” as the act of

texting or sending text messages even with the use of a different communications

protocol.

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CHAPTER 3

RESEARCH DESIGN AND METHODOLOGY

This chapter focuses with the methods and the procedures used in conducting

this research. This includes the method of research, respondents of the study, sampling

technique, data gathering and statistical treatment applied in the analysis of data.

Research Design

The study used an embedded method of research to determine the customer’s

probability of adapting Mobile Online Ordering System in identifying which is more

convenient preference in terms of purchasing and ordering, and which quality of Mobile

Online Ordering System is most preferred by the customer to have a maximum

satisfactory and to identify issues in manual ordering system. Descriptive research was

an analysis into the nature of an unidentified sensation or the existence of an event to

assume to the reference population the findings from a sample.

Thus, the questionnaire was used as the main instrument in gathering and

collecting of data, Interviews were also conducted to verify important issues related to

the study.

Respondents of the Study

The source of material or the population frame of the research composed of 50

respondents, in which are age range up to 20 - 60 years of age. A Convenient sample of

50 customers was selected which is 100 percent of the population frame.

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The dissemination of frequency and percentage of respondents, profile drawn

from Personal Related Variable The researcher believed that the respondents came up

with reliable and worthwhile data needed in this study.

Research Instrument

Questionnaire for the purpose of gathering information on the personal related

variable. The questionnaire is constructed by the researcher that designates Personal

Information which contains respondent's age, gender, civil status.

A. Qualities of Online ordering system. The copy of the constructed Questionnaire

about the qualities of online ordering system is shown in six parts, namely:

1. Security

2. User-friendly

3. Response time

4. Easy to access

5. Updated price

6. Complete food menu

Interview for Aling Lucy’s Panciteria’s manager was done as a systematic way of

talking and listening to the Manager and as another way of collecting relevant data or

information. The interviewer works directly with the interviewee.The researcher used

open questions, and data is to be collected from the interviewee. The researcher needs

to recollect the interviewer's views about the topic of online ordering system. Talking to

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the manager is a way gain information or knowledge and collect data from them,

specially their approach about the advantages of online ordering system.

Validation of the Instrument

Before the researchers conducted the survey, the instrument was presented to

their thesis adviser for verification or validation. The adviser suggested some revision

and advice the researcher to present the draft of questionnaire before administering the

survey.

Data-gathering Procedure

Having the questionnaire valid and reliable, the copies of the questionnaire are

distributed to the respondents. With the help of our colleagues we personally administer

the distribution to target numbers of respondent such as Aling Lucy’s Panciteria’s

customers who were voluntary selected. After allowing respondents to have time to

determine their answer, and having 100% retrieval, the data or information gathered

from the survey was analyzed, organized, and interpreted to evaluate the result of the

research.

Frequency and Percentage Distribution

This was used to identify and determine the profile of the respondents, factors

that determine the importance of mobile online ordering system to the consumer, issues

encountered by mobile online ordering system and current issues on online ordering

system with suggestions on improvement of online ordering system offered by the

respondents. A percentage is defined as a number represented as a function of 100. It

was used to express numbers between zero and one and was used to compare things.

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The following were the items in the questionnaire about the importance and

implementing online ordering system.

Interpretation Frequency

Very Important 25

Important 19

Not Important 6

A. Descriptive Statistics

Percentage, this statistical measure was used to determine how a part relates to its

whole. It was used extensively in describing the profile of the respondents. It is solved by

the formula:

P = Fx100
n

Where:

P = Percentage

F = Frequency of the respondent answers

n = Total number of respondents

In this study, the percentage was applied in analyzing the responses to questions

regarding the characteristic of the respondents such as, age, gender, civil status. The

value was the frequency of occurrence of each variables and the total value is the

summation of the frequencies

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