CHAPTER 3

METHODOLOGY

A. Method of Research

In order to know the effectiveness of the proposed system, the researcher

will use the Descriptive type of research.

It is a qualitative collection of information that can also provide the

participant’s involvement to the research. The term descriptive research

refers to the type of research question, design, and data analysis that will be

applied to a given topic. Descriptive statistics tell what is. It describes a

certain present condition that is appropriate to this study since it aims to

describe the present condition of technical analysis. The type of question

asked by the researcher will ultimately determine the type of approach

necessary to complete an accurate assessment of the topic at hand.

This technique that we will be using is an approach that is commonly used

to evaluate and explore opinions according to respondents that can represent

a whole population.

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B. Locale of the Study

Bodjies Catering is located at #4 Breezy Street Subdivision, Dela Paz,

Pasig City. Mrs. Lindayag, decided not to change the location of the catering

as it is close to several major establishments which provides them a lot of

customer instead, renovated the area to satisfy and cater the needs of their

customers.

C. Participants

The proponents will conduct a survey to the management of Bodjie’s

Catering to identify the effectiveness of the proposed system and how it was

able to help the management in their catering processes. The customers of

Bodjies catering will undergo the same procedure to help the proponents and

so as the management to distinguish the effectiveness of the system when it

comes to accuracy and speed of transactions.

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 The Participants are the previous customers, the researchers got their

contact information from the company to reach them, but before that the

Bodjie’s catering services contacted first the customer to ask permission if

they can give their contact information.

Minimum of 60 persons for the customers and 6 persons for the

management. Total of 66 respondents. Comments and feedback or

suggestions will also be gathered to the Bodjies management and customer

for the improvement of the system.

The Bodjie’s Catering Services are having a maximum of 5 customers per

week and 20 customers per month. And not every month they have a

customer so the researchers used quarterly or every three months to get the

total number customer respondents.

5 x 4 = 20
5 – Maximum Customer per
week

20 – Customer per month

20 x 3 = 60
4 – Weeks per Month

3 – Quarterly / Every 3 months

60 – Total of the Customer

60 + 6 = 66
6 – From the management

66 – Total Respondents

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D. Research Instruments

The researchers will use survey questionnaires to gather information from

the respondents since that some of the common data collection methods

applied within the realm of descriptive research include surveys and

interviews.

The researchers will also interview the management and customers

regarding other details about the existing and proposed system such as

differences, advantages and disadvantages if any.

E. Data Gathering

The proponents will gather data through interviews and survey

questionnaires to the management and customers of Bodjies catering.

Interviews to know more about the problems encountered with the existing

system and survey questionnaires divided into two part, the first part is

consisting of 15 questions that is answerable by 2 categories (Yes, No) that

can provide concrete evidence to prove the effectiveness of this system that

will be implemented to Bodjies Catering and the second part is the overall

rating of the customer and management to the proposed system.

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 F. Treatment of Data

The researcher will use close-ended question. It is a question format that

does not allow the respondent to provide unique or unanticipated answers,

but rather, they have to choose from a list of pre-selected options.

The researchers decided to use this to be more specific and avoid

respondents to use their own words because it is difficult to compare the

meaning of the responses as well as every answer in close ended questions

can be given a number or value so that a statistical interpretation can be

assessed. Each potential choice has assigned numerical value and a

computed mean figure to easily determine the result at the end of the

evaluation.

Please see the sample survey questionnaire in the appendices.

1 2

Yes No

The researchers then tallied the frequency for the Yes and No questions

then computed the percentage of both to be able to verbally interpret the result of

each question. The formula used for this computation is the Percentage Formula:

Percentage = f/n * 100

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 F = number of respondents who answer for Yes or For

No

N= 𝑡𝑜𝑡𝑎𝑙 respondents

X100

The researchers also asked the participants to rate the proposed system from

one to five with one being the lowest and five being the highest. And it is

computed and evaluated the results of all the gathered data, gaining more

familiarity about the target market. The formula use is also the Percentage

Formula.

Percentage = f/n * 100

F = number of respondents who answer for each rating

N= 𝑡𝑜𝑡𝑎𝑙 respondents

X100

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 G. Design Strategy

System Planning

The proponents decided to follow the Agile method in conducting our

research and software development since it promotes adaptive planning,

evolutionary development, early delivery, and continuous improvement, and it

encourages rapid and flexible response to change. These principles support the

definition and continuing evolution of many software development methods. Agile

is perfect for the proposed system since it is for limited for short duration projects.

It will also help the proponents to identify mistake, errors or improvement

immediately because every module or progress made will be tested right away

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unlike other process model, it will finish the whole set of modules before to be

tested which takes a lot of time.

System Analysis

After the researchers, has done planning and has gathered all the

information needed in Bodjie’s Catering Services, the researchers analyzed the

system in developing new process from the existing system of the company. The

researchers construct new idea in developing new system based on gathered

data, problems that will find solution on computing the needed ingredients for the

specific food and managing customer information manually. The researchers

reviewed well all the necessary requirements to meet the desired idea for the

new system to be developed.

The proposed system has two entity. The Customer Page and the Admin

Page.

The system will respond with the two entities; Admin can basically add, update

and delete customer, event and food information. It is to have an organized flow

and secure of information. While in the customer page, they can view the food

and calculate how much they need to prepare when they choose specific food.

preferred events.

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System Design

The writing of the program was done from September 2016 to March

2017. Microsoft Word 2016 was used for the writing of the documentation, Edraw

Max was used in creating the diagram that is needed while Microsoft Power Point

2016 was used for the presentation of the documents. The researchers also used

the aid of Adobe Photoshop CS6 for the manipulation of the images used for the

Graphical User Interface.

Flowchart of the Existing and Recommended System, The Data Flow

Diagram, Entity Relationship Diagram are also created to have the technical

solution that satisfies the functional requirements for the system and it can be

seen on the Appendices.

System Development

The system is customized using JavaScript, HTML, CSS and PHP for the

language and used Laravel as the framework for the front end of the customers

and Visual Basic 2012 for the front end of the administrator. It is used by the

researchers because our proposed system is fit to run to the said languages and

it can have a better feature. PHP myAdmin and MySQL 5.5 was used as the

software’s databases engine because of it is one of the most widely deployed

database in the world, especially for this kind of systems.

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System Testing

From what the researchers learned in Software Quality Assurance, the

testing stage is one of the most crucial stages in this study. This stage pointed

out the defects, error, and bugs made during the development process. It was

very essential to ensure the quality of the system before the final release. The

testing had different phases and was conducted first by the developers, their

peers, and lastly the sample population who participated in the survey during the

data gathering.

White Box Testing – This was conducted by the developers of the

system, testing the internal structure of the software. Technical knowledge about

the software was needed in implementing this test.

Black Box Testing – this test was implemented by the proponent’s

peers, to test the functionality of the software. This type of testing need not

require any technical knowledge about the system.

Beta Testing - The beta testing will consist of some of the actual users of

the system. It is to hopefully find more errors or bugs that were not detected

during the previous tests. And for the to gather more feedback from the

respondents.

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System Implementation

After the development process, installation of the software was required

for testing and validation. The implementation phase was where the users really

used and experienced the materialized codes and design that were written and

planned during development.

System Maintenance

It is conducted upon training days of the user of the system in order to see

that the system is working well upon its deployment. This will help to eliminate or

lessen the possible issues during system’s implementation. Problems that

occurred were fixed to ensure that this system is ready for a long-time usage.

The system will be operationalized once this study has been deemed a

success.

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 CHAPTER 4

RESULTS AND FINDINGS

This chapter shows the outcome of the conducted survey and testing that

happened on February 21 to March 15 of the year 2017 to the past customers

and to the management of Bodjie’s Catering Services. Each tester had a chance

to test all the elements of the entire system. After testing the system, they were

given a questionnaire to assess the system’s design and functionality.

Here are the results of the test conducted:

For the Admin

Question 1 Can Yes No Total Interpretation

you easily choose

6(100%) 0 (0%) 6 Yes
and reserved

customers prefer

event and food

package?

Table 1 shows that all that all 6 persons in the management say that they can

easily manage customers preferred event.

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Question 2 Is Yes No Total Interpretation

there an error when

1(6.67%) 5 6 No
reserving event of

customers? (83.33%)

Table 2 shows that out of 6 respondents in the management, only 1 says

that there is an error occur when reserving customer’s event.

Question 3 Does Yes No Total Interpretation

error occur in
1(6.67%) 5 6 No
updating/editing

customer orders and (83.33%)

personal information?

Table 3 indicates that 5 respondents says that they do not encounter error in

updating information and only 1 respondents from the management encounter

error.

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Question 4 Does Yes No Total Interpretation
the proposed system
provides all the
information that the 6(100%) 0 (0%) 6 Yes
customer needs when
they inquire?

Table 4 shows that all 6 respondents agree that all the information needed by the

customer is given.

Question 5 Can the Yes No Total Interpretation

system easily
generate reports?
6(100%) 0 (0%) 6 Yes

Table 5 shows that all 6 from the management of the company answers Yes

when they ask if the system can generate the reports easily.

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Question 6 Can you Yes No Total Interpretation
easily view customer
details such as event
and personal details? 6(100%) 0 (0%) 6 Yes

Table 6 indicates that 6 respondents says that they can easily view details in the

system.

Question 7 Does Yes No Total Interpretation

the system efficient
in adding, deleting
and editing 6(100%) 0 (0%) 6 Yes
information?

Table 7 shows that in terms of adding, deleting and updating information, all 6

respondents answers Yes, that it is more efficient.

Question 8 Do Yes No Total Interpretation

computations of
Customer’s bill
correct? 6(100%) 0 (0%) 6 Yes

Table 8 indicates that all 6 respondents come up to a correct total bill of the

customers in reserving the event.

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Question 9 Does Yes No Total Interpretation
information is more
secure and reliable
with this system? 6(100%) 0 (0%) 6 Yes

Table 9 indicates that all the respondents thinks that it is more reliable and

secure in terms of the information.

Question 10 Does Yes No Total Interpretation

the proposed system
quickly compute and
generate the 6(100%) 0 (0%) 6 Yes
ingredients?

Table 10 shows that all management says that the system can quickly compute

and generate the ingredients for the food chosen by the customer.

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Question 11 Are Yes No Total Interpretation
the conversions of
the ingredients for
shopping purposes 6(100%) 0 (0%) 6 Yes
correct?

Table 11 indicates that the 6 respondents has the correct conversion of the

ingredients for shopping purposes.

Question 12 Does Yes No Total Interpretation

the design of the
system look pleasant
to you? 5(83.33%) 1 6 Yes

(16.67%)

Table 12 shows that only 1 respondents from the 6 respondents is not satisfied

about the design of the system

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Question 13 Is the Yes No Total Interpretation
proposed system
convenient to use
than the manual? 6(100%) 0 (0%) 6 Yes

Table 13 indicates that all 6 respondents says Yes that the system is convenient

to use than manual.

Question 14 Does Yes No Total Interpretation

this system can gain
more customers?
6(100%) 0 (0%) 6 Yes

Table 14 shows that all the management of the catering thinks that this system

can gain more customer.

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For Past Customer of Bodjie’s Catering Services

Question 1 Is Yes No Total Interpretation

there an error when
inquiring the event?
6(10%) 54 (90%) 60 No

Table 15 shows that out of 60 respondents, 54 has checked No when they ask if

there is an error inquiring their event.

Question 2 Can the Yes No Total Interpretation

system easily choose

58(96.67%) 2(3.33%) 60 Yes
your preferred event

and food package?

Table 16 indicates that 58 respondents out of 60, can easily chose their preferred

event and food package easily.

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Question 3 Does the Yes No Total Interpretation

system produce
57(95%) 3 (5%) 60 Yes
correctly all your

chosen food package?

Table 17 shows that the 57 respondents have the correct outcome after choosing

food package.

Question 4 Does Yes No Total Interpretation

the proposed system
provides all the
information that the 60(100%) 0 (0%) 60 Yes
customer needs when
they inquire?

Table 18 shows that all 60 respondents agree that all the information needed by

the customer is given.

Question 5 Can you Yes No Total Interpretation

simply view and
search details?
53(88.33%) 7 60 Yes

(11.67%)

Table 19 shows that all 57 respondents out of 60 can easily search and view

details.

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Question 6 Does Yes No Total Interpretation
error occur in
switching/editing
your preferred event 7(11.67%) 53 60 No
and personal
information? (88.33%)

Table 20 indicated that out of 60 respondents, 53 says No that there is no

error occur in switching and editing information about the event and personal

information.

Question 7 Is it Yes No Total Interpretation

efficient in managing
information?
59(98.33%) 1 60 Yes

(1.67%)

Table 21 shows that all 59 respondents checked Yes when they ask if the system

is efficient in managing information.

Question 8 Do Yes No Total Interpretation

computations of
Customer’s bill
correct? 58(96.67%) 2 60 Yes

(3.33%)

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 Table 22 indicates that in 60 respondents, 58 has the correct total bill in

inquiring the event. The other 2 experienced bugs and error in computing their

bill.

Question 9 Does Yes No Total Interpretation

information is more
secure and reliable
with this system? 54(90%) 6 (10%) 60 Yes

Table 23 indicates that in 60 respondents, 54 thinks that it is more reliable and

secure in terms of the information.

Question 10 Does Yes No Total Interpretation

the system has smooth
and easy transaction
than the manual? 56(93.33%) 4 60 Yes

(6.67%)

Table 24 shows that 54 respondent’s response to Yes if the system has smooth

and easy transaction than the manual

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Question 11 Does Yes No Total Interpretation
the system quickly
generate all your
chosen data and 58(96.67%) 2 60 Yes
information?
(3.33%)

Table 25 shows that 58 respondents out of 60 can easily generate their chosen

data and information after inquiring.

Question 12 Does Yes No Total Interpretation

the design of the
system look pleasant
to you? 51(85%) 9(15%) 60 Yes

Table 26 shows that 51 respondents from the 60 respondents is satisfied about

the design of the system.

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Question 13 Is the Yes No Total Interpretation
proposed system
convenient to use
than the manual? 57(95%) 3 (5%) 60 Yes

Table 27 indicates that all 57 respondents says Yes that the system is

convenient to use than manual.

Question 14 Does Yes No Total Interpretation

this system can gain
more customers?
58(96.67%) 2 60 Yes

(3.33%)

Table 28 shows that all 58 respondents think that this system can gain more

Customers like them too.

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B. Rating Please 5 4 3 2 1 Total Interpretation
rate your overall
rating to the system
by checking the box; 41 22 3 0 0 66 5 (62.12%)
with 5 as the
highest and 1 as the
lowest. 62.12% 33.33% 4.54%

Table 29 Indicates that 41 respondents rate the system as 5 which means

they are satisfied with how the system works.

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 CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSIONS AND RECOMMENDATION

In chapter 5, the researchers summarized the data collected, present the

results of the research, draw the conclusion and finally provide recommendation

for Bodjie’s Catering Services.

SUMMARY

After presenting, analyzing and interpreting the data, the proponents found

the answers to the problems enumerated in Chapter 1. This study aims to

provide a system that makes the management make the work easy in terms of

managing food information and handling customer needs. The study also intent

to help the customer to inquire about the catering services without giving their

effort in going to the office of the company.

System development and project documentation were conducted in an

organized method to meet the requirements of the proposed system. Surveys

were given to the past customer of Bodjie’s Catering Services to determine their

opinion concerning the proposed system.

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CONCLUSION

Based on the result of the questionnaire that has given to the customer

and to the management of the company, the researchers was able to answer the

problem that was given on Chapter 1.

The researchers conclude that the system is accurate when it comes to

accommodating customers and choosing food package information because the

management agrees that they can easily choose and reserved customers

preferred event. And only 1 (16.67%) in the 6-administrator experience error

while reserving. While on the customers’ side, 58 (96.67%) respondents out of 60

says that they can easily choose their preferred food easily.

The researchers also conclude that the propose system can reduce the

workload of the employee because based on efficiency in managing information

and about generating reports, the 6(100%) managements agrees that it is more

convenient when it comes to viewing, editing and updating information and

57(95%) out of 60 customers also agrees that it is more reliable to use than the

manual.

There is also a problem indicated in Chapter 1 if the system is precise and

fast when managing information especially about the ingredients needed by the

management. The researchers conclude that the system is accurate and can

quickly compute the ingredients needed because all 6(100%) management

agrees to it. And 58 (96.67%) customers out of 60 says that the system can

quickly generate their chosen data and information.

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 And the researchers also concluded that the respondents are satisfied to

the overall function of the system. Because with 66 respondents, 41 of them

rated the system 5 (Excellent), 22 of them graded it 4 (above average) and

remaining 3 graded it as 3 (average)

These conclusions are formulated based on how the management and

company react to our questionnaire after they have been tested the system.

RECOMMENDATION

Based on the foregoing of the study, the following that were drawn from

the outcomes of the research and observations are suggested for future

enhancement of the system.

It is recommended and suggested to have an online reservation not just

an online calculation on how much they will be going to pay. To make the

customer easier in reserving their preferred event and to have the catering more

feature.

Another is about the design of the system. The system will need to use a

design that is more readable and pleasing to the eye. So, that everyone

especially the administrator can manage information and transaction more

convenient.

This improvement and recommended iterations can be done also by the

future researchers who wish to upgrade and update the system that is done by

the proponents.

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