Thesis Title Final Books - Updated

Bachelor of Science in Information Technology
BSIT Res. No ____

Date:
RESTAURANT POINT OF SALES AND INVENTORY SYSTEM
Title Page
MARVIN LOCQUIAO
REYMART SUCALDITO
SUBMITTED TO THE FACULTY OF THE COLLEGE OF COMPUTER

STUDIES SULTAN KUDARAT STATE UNIVERSITY
IN PARTIAL FULFILLMENT OF THE
REQURIEMENTS FOR THE
DEGREE OF
BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY

(INFORMATION MANAGEMENT)
JUNE 2022
TRANSMITTAL
Trans
The thesis attached hereto entitled “RESTAURANT POINT OF SALES

AND INVENTORY SYSTEM” prepared and submitted by MARVIN LOCQUIAO
AND REYMART SUCALDITO, in partial fulfillment of the requirements for the
degree Bachelor of Science in Information Technology is hereby endorsed for
approval.
KRISTINE MAE H. AMPAS, MIT ELBREN O. ANTONIO, DIT

Adviser College Dean
____________________ ____________________
Date Signed Date Signed
ELMER C. BUENAVIDES, DIT

Campus Research Coordinator
____________________
Date Signed
Accepted as partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY.
MARY LYNN G. MAGBANUA, PHD

Campus Director
____________________
Date Signed
ii
APPROVAL SHEET
Appro
The thesis attached hereto entitled “RESTAURANT POINT OF SALES

AND INVENTORY SYSTEM” prepared and submitted by MARVIN LOCQUIAO
AND REYMART SUCALDITO, for the degree BACHELOR OF SCIENCE IN
INFORMATION TECHNOLOGY has passed the standards set by the Sultan
Kudarat State University and was successfully defended before this guidance
committee.
ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

Member Member
____________________ ____________________
KRISTINE MAE H. AMPAS, MIT

Adviser
____________________
Date Signed
Approved as partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY.
ELBREN O. ANTONIO, DIT ELMER C. BUENAVIDES, DIT

College Dean Campus Research Coordinator
____________________ ____________________
MARY LYNN G. MAGBANUA, PHD
Campus Director
____________________
Date Signed
iii
BIOGRAPHICAL
Biographical DATA
The researcher was born on the 1 th day of September 1998 in
Purok San Vicente, Bai Saripinang, Bagumbayan, Sultan Kudarat. He is the
fourth child among the four children of Mr. Agripino L. Sucaldito and Mrs. Fe F.
Sucaldito.
The researcher started his elementary education at Bai Saripinang Central
Elementary School year 2009-2010. He completed his secondary at Bai
Saripinang National High Schol (BSNHS) and graduated in year 2017-2018. He
pursued his tertiary at Sultan Kudarat State University, and took up Bachelor of
Science in Information Technology.
After all the trials and sacrifices as a student during his college days, with
the help of the family, friends and especially to our Almighty God he can reach
and achieved his dreams in life.
The researcher believes that education is the most powerful weapon,
which you can use to change the world.
He continued studying for a college degree at Sultan Kudarat State
University – Isulan Campus, Isulan, Sultan Kudarat.
iv
BIOGRAPHICAL DATA
The researcher was born on the 27th day of September 1999 at
Tacurong City,Sultan Kudarat. He is the second among the four siblings of Mr.
Manuel B. Locquiao and Mrs. Josephine R. Locquiao
The researcher finished his Elementary at Abang-Suizo Elementary
School in school year 2010-2011 and graduated High School at Tacurong
National High School in school year 2017-2018.
After finishing his secondary education at the age of 18, He decided to
enrolled at Sultan Kudarat State University, Isulan Campus. Taking up Bachelor
of Science in Information Technology.
The researcher is doing his best in reaching her goals in life. He believes
that whatever challenge He may encounter in life never give up and continuously
proving that you can do it and just believe on God.
Ten years from now, the researcher believes that all his dreams &
ambition will come true.
v
ACKNOWLEDGMENT
Acknowle
The researchers would like to express their heartfelt thanks and
appreciation to those people who have been part of our lives and who have
helped them for the accomplishment of their study.
They would like to express their gratitude to their parents who encouraged
and helped them to finish what they have started and for support them in
financially to finish their studies. Their dreams could have been achieved and
accomplish without of their support and guidance.
The researchers would like to express their deepest gratitude to their
capstone project adviser, Krisitine Mae H. Ampas, MIT, who gave ideas and
showed willingness in guiding the researchers for the improvement of their
design project. Also, for sharing his knowledge, time and efforts for making these
study to make successful.
To the panelist, Esnehara P. Bagundang,MSIT and Ian Mark E. Mark
Orcajada,MIT for their comments, suggestions and recommendations for the
improvement of the study. Thank you for the approval of the work.
To their college dean, Elbren O. Antonio, DIT, who always gives guidance
and gives his best effort for the good of the students.
They are also thankful to their English critic, Mary Joy C. Carnazo, MAT
for editing the grammar of their documents and to their statistician, Kyrene L.
Dizon, MS, MIT for helping them in statistical analysis of the evaluation results.
vi
Above all to the Almighty God, who shared life, knowledge, guidance,
power and giving them strength to make this study possible and successful.
Researchers
MARVIN LOCQUIAO
REYMART F. SUCALDITO
vii
TABLE OF CONTENTS
Table
PRELIMINARY PAGES
Title Page i
Transmittal ii
Approval Sheet iii
Biographical Data iv
Acknowledgment vi
Table of Contents viii
List of Tables x
List of Figures xi
Abstract xii
CHAPTER 1 INTRODUCTION 1
Background of the Study 1
Objectives of the Study 2
General Objectives 2
Specific Objectives 2
Significance of the Study 3
Scope and Limitation 4
Definition of Terms 5
CHAPTER II REVIEW OF RELATED LITERATURE 7

Conceptual Framework 12
CHAPTER III METHODOLOGY 14

Project Development Description 14
Tools and Equipment 14
Software Development Methodology 16
Context Diagram 21
Logical Data 22
Physical Data 22
Data Schema 24
Research Design 25
CHAPTER IV RESULTS AND DISCUSSION 28

Results and Discussion 29
CHAPTER V SUMMARY, CONCLUSION, AND RECOMMENDATION 35

Summary 35
viii
Conclusion 35
Recommendations 35
LITERATURE CITED 36
Online Sources 36
APPENDICES 37
38
Appendix 1 Plan of Course Work 38
Appendix 2 Application for Thesis Title 40
Appendix 3 Nomination Guidance Committee 41
Appendix 4 Application for Thesis Outline Defense 42
Appendix 5 Change of Adviser / Guidance Committee Member 43
Appendix 6 Approval of Thesis Outline 44
Appendix 7 Certification of Statistician 45
Appendix 8 Certification of English Critic 46
Appendix 9 Application for Thesis Final Defense Examination 47
Appendix 10 Application for Thesis Final Printing and Binding 50
Appendix 11 Sample Questionnaire 51
Appendix 12 Pictorials and Screenshots 52
Appendix 13 Source Code 53
Appendix 14 DVD 54
ix
LIST OF TABLES
List of
TABLE TITLE
PAGE
1 Hardware Requirement 114
2 Software Requirement 15
3 Budgetary Requirement 15
4 Respondent of the study 25
5 Interpretative Scale 26
6 Functionality of the study 31
7 Acceptability of the study 32
8 Accuracy of the study 33
x
LIST OFLiFIGURES
FIGURE TITLE PAGE
1 Conceptual Framework of the study 12
2 Agile software development methodology 16
3 Context diagram of the study 21
4 Logical data flow diagram of the study 22
5 Physical data flow diagram of the study 23
6 Database schema of the study 24
7 Pin Code 29
8 Dashboard pin cod 29
9 Menu, Ingredients and stocks pin code 29
10 The customer order 30
11 Sales and Transaction 30
12 Reports 30
xi
ABSTRACT
A
MARVIN LOCQUIAO AND REYMART SUCALDITO, APRIL 2022.

“RESTAURANT POINT OF SALES AND INVENTORY SYSTEM ”. A thesis of
College of Computer Studies, Sultan Kudarat State University, Isulan Campus,
Isulan, Sultan Kudarat.
ADVISER: KRISTINE MAE H. AMPAS, MIT
The Growth of a restaurant depends on its management information
systems , which manages most transaction such as admin manages menu and
stocks, Manages users account, cashiers manage customer order, graphical
presentation of monthly sales and total monthly transaction, and generating
reports such as; Top selling menu, sold items, stock in history and adjustment
history. Restaurant Point of Sale and Inventory System tend to provide support to
restaurant management in other to serve prospectively guest effectively and
facilities inventory control. Presently, the Restaurant point of sale and inventory
system is used by fast-food restaurants to take order from guest. In most cases,
prospective guest have to wait endlessly on queue while waiting for the next
transaction. This research reviews constraints of the system (Manual System). A
potential System solution called “Restaurant Point of Sale and Inventory System”
An Architectural research Framework design was also suggested that will aid the
design and implementation of the system.
xii
CHAPTER I
INTRODUCTION
CHA
Background of the Study
In today’s generation technology has bring huge impact in the business
industry, since it helps businesses to operate much faster and more efficient.
Literally it changes business aspects in terms of accounting, data collection,
sales, inventories, marketing, promotions, and other industries. Moreover,
computerization has been the new material of managing a business, companies
and even small businesses used computerized systems to run and monitor the
all their transactions.
Point of sale system is a system comprises of software and hardware
components that running operations of the business easier and faster (Conrad,
2021). It allows business owners to track sales, cash flow, food inventory and
can help simplify the bookkeeping (Mealey, 2019). POS system includes billing
and order processing, sales monitoring and reporting, inventory tracking and
customer order management. The purpose of POS system is to improve the
business transactions, avoid various errors along the way and manage real time
reports.
Locally, House of JefPter’s will record sale using POS system, the
customer decides to select from menu, the sale associate or cashier will take the
order and encode it, the cashier will select the orders by selecting the menu
items in the system, the system will generate POS Invoice after receiving the
order in the system, the POS system can be able to generate a complete point of
sales invoice automatically and accurately. In the Billing process, the point of
1
sales system can able to calculate the total payment smoothly and accurately. To
do this, they need to go to POS invoice. Then you can see the total amount and
need to click on the print invoice. To finish their purchase, the customer will pay
through cash to make the payment go through; the thermal printer will generate
receipts. The customer will wait for the order around 10 to 25 minutes depends
on the food they ordered. After this the POS transaction is finalize and the
cashier officially make a sale. In the inventory to prepare menu, the POS system
can be able to keep a record of the stock or inventory, you cannot manually
monitor or track your stock rather the system can keep the entire system always
up-to-date, when the orders have been displayed, you will automatically informed
about menu if available or not. In the overall reports, the POS system will provide
purchase reports, the top selling menu, sold items, stock in history and
adjustment history. This is how the restaurant POS and inventory system works
and can easily monitor and manage aspect of the restaurant business.
House of JefPter’s Restaurant uses manual process in point of sales and
inventory which generates lots of problems, such as complicated accounting
since they are using old cash register, they need to calculate and sort hundreds
of receipt manually. It means that the risk of human error is still high. Moreover,
using manual accounting the owner cannot monitor the real-time stock level of
his business. On the other hand, it is difficult to improve inventory management
which will be a loss for the owner. When calculating their financial reports, it
should be accurate, but using manual process, it takes more time to avoid
miscalculation which affects their service to the customers.
2
With regards to these problems, the researchers propose to develop a
“Restaurant point of sales and inventory system” for House of JefPter’s to
improve the accuracy and consistency of their inventory.
Objectives of the Study
General Objectives
To design, and develop “Point of Sales and Restaurant Inventory System”.
This research will help to expedite the transaction of the restaurant.
Specific Objectives
Specifically, this study aimed to:
1. Manage user account;
2. Allow Admin to manage menu and stocks;
3. Allow Cashier to manage customer order;
4. Provide a graphical presentation of monthly sales and total
monthly transactions;
5. Generate Reports such as;
5.1 Top selling menu
5.2 Sold items
5.3 Stock in history
5.4 Adjustments history
6. Evaluate the system in terms of:
6.1 Functionality,
6.2 Acceptability, and
3
6.3 Accuracy.
Significance of the Study
This study entitled “Restaurant Point of Sale and Inventory System” is
beneficial to the following:
To the Client
This study will help the client expedite their order and transaction.
To the Business Owner
This study will help owner to track the point of sale and the income of the
restaurant.
To the Researchers
This research will assist scholars gain a better understanding of POS
development. It will also assist students in honing their abilities and expanding
their knowledge of the most recent technological trends in the web industry.
To the Future Researcher
This study would serve as their reference for their research activities and
help them to gain knowledge to express their ideas in their chosen studies.
Scope and Limitation
This study aims to develop Restaurant Point of Sale and Inventory
System. This study will focus only on the House of JefPter’s restaurant which
related to transactions and services of the restaurant.
Manage User Account. The administrator will able to manage accounts.
On the system, the administrator can add, update, delete, search, and see
4
transaction done on the system. The administrator can also manage point of
sale, top selling menu, adjustments, stock in history and sold items. The
information on current occurrences will be available to admin.
Allow Admin to manage menu and stocks. On the system, the
administrator can add, update, delete and search menus. In adding the menus
owner or staffs will manual inputs the stock in menus to the system. The
administrator will able to manage stocks to classify the date and time of menu
stock in.
Allow Cashier to manage customer order. In this phase the cashier
manages costumers order and print the receipt.
Provide a graphical presentation of monthly sales and total monthly
transactions. In this phase owner will see the information of monthly sale and
monthly transactions.
System cannot provide or access Privilege Cards and Debit/Credit Cards.
System cannot run properly in OS higher than Windows 7. System is for offline
use only.
Furthermore, the system provides the following generated reports such as
top selling menu, sold items, adjustment history and stock in history. Lastly, the
system also will
Evaluate in terms of functionality, accessibility and accuracy in order
to check if the study meet all the requirements.
5
Definition of Terms
The terms used in this study were defined operationally and theoretically
as follows:
Business Owner - a person who is own the said restaurant
business.
Database - a collection of information that is organized so
that it can easily be accessed, managed, and
updated
Employee - a person who is accountable for the process of
the system. The one who used the system.
Inventory - it is complete list of items which is the goods I
stock by the restaurant.
Menu - the item that to be sold by the owner.
Queue - it’s the list of data items.
Reports - An official document that gives information about
a particular subject
System - Assembly of computer hardware, software and
peripherals which are systematically functioning
together.
6
CHAPTER II
REVIEW OF RELATED
CH LITERATURE
This chapter presents the related studies and related literature of the
study enhancement for the Restaurant Point of Sales and Inventory System.
Studies and Literature which are closely related to the present study were
reviewed to provide the proponents with this information. Each statement in
every article is based on the gathered data and information that proponents
conducted. This contributes to enrich of knowledge, differ and better
understanding of insights of the proponents. Through this chapter, proponents
can give the future researcher an idea of the said system.
Related Studies
Korean Red Ginseng Enterprise – Sales and Inventory System
According to Shayn Esquivel Asej (2013) they used database to easy
access of files and for easier and faster processing of the selling and inventory
transaction. The program was designated to generate reports such as monthly
reports, inventory reports, sales invoice and list of items. As we read this study,
our system much related to this study because we are proposing system which
used a database that easy to access by the admin, and to review the inventory
transaction. Our proposed system is going to user friendly to the user which is
likely on system mentioned above. The signifies Korean red ginseng enterprise
sales and inventory system gives an idea to a researcher who are proposing
7
sales and inventory system. The significant of this study is giving as a clear idea
how to create a better and enhance system.
In relation to this study, both authors are similar in way of managing the
computerized system for the said project.
The Effect of Service and Food Quality on Customer Satisfaction and

Hence Customer Retention
According to Admad Adnan Al-Tit (2015) that this study was to investigate
relationship between service quality food quality customer satisfaction and hence
customer retention.
In relation to this study, every restaurant and establishment should make
their client. To make the client satisfied they must create a system that is
convenient and user friendly. Owner should give a good service to their client;
the more the restaurant is innovative the more customers are coming to
restaurant. In this case, our proposed system is fit for each restaurant that needs
an innovation.
In relation to this study, both studies conducted to investigate restaurant
service quality and customer satisfaction in services has been defined as the
degree to which service performance meets or exceeds the customer’s
expectation. Customer satisfaction in services has been defined as the degree to
which service performance meets or exceeds the customer's expectation.
Customer satisfaction in services has been defined as the degree to which
service performance meets or exceeds the customer's expectation.
8
Performance Improvement of Inventory Management System
According to Anas M. Atien (2016), Hazim Kaylani, This study investigates
the impact of a warehouse management system on supply chain performance
that provides less resources effort, more efficient, and reliable inventory
management system. In managing the menus is one of the common problem of
every restaurant in doing this manually it takes time and used more man power
to finish it in a short time. Through our proposed system it will lessen the works
and very convenient. Then Business owner will easily tracks the menus stock in
and out.
In relation to this study, both studies conducted reviews to the information
of the beneficiaries before conducting system layouts, designs, programs and
system flows. In Restaurant Point of Sales and Inventory System, proponents
conducted some interviews to the restaurant owner for the proponents to
understand the compatibility of the system that proponents planning to develop
for the management of Restaurant.
Dealer behavior and trading systems in foreign exchange markets
According to Dagfinn Rime (2005) We study dealer behavior in the foreign
exchange spot market using detailed observations on all the transactions of four
interbank dealers. There is strong support for an information effect in incoming
trades. The direction of trade is most important, but we also find that the
information effect increases with trade size in direct bilateral trades. All four
dealers control their inventory intensively. Inventory control is not, however,
9
manifested through a dealer's own prices in contrast to findings by Lyons (J.
Financial Econ. 39(1995) 321).
Furthermore, we document differences in trading styles, especially how
they actually control their inventories.
In relation to this study, both studies want to study the human behavior.
Author Dagfinn Rime study about the dealer’s behavior while the Restaurant
Point of Sales and Inventory System proponent’s wants to study the customer’s
behavior for Restaurant in order to give good services to the customers.
10
Sales and Inventory System of Edmar Marketing
According to Edmar (2012) Marketing currently does its sales and
inventory manually. As such, it takes time to locate certain files for reports and
the entries in the monitoring sheet are not clear, thus, creating confusion. The
project is an automated Sales and Inventory System which has an array of
functions involving sales and inventory that can be of very big help to the
company. It aims to make files updated and easy to locate, hence, data and
information become accurate and orderly which may provide a faster alternative
or means in doing the inventory. The system inventory may also be harder to
cheat because the coming in and going out of stocks is recorded in the system.
The warehouse personnel are more accurate in their reports and can save more
time by using the system. Since the system user has saved time, the personnel
in-charge can then be more productive in terms of output which can be beneficial
to the company.
In relation to this study, both studies are similar in way of showing the
advantage of having Point of Sales and Inventory System, it has a big help to the
owner of the restaurant to monitor the restaurant’s sales and stocks so that the
staffs cannot make any inappropriate action inside the restaurant.
Analysis of Inventory Management System of Selected Small-Sized in

Restaurants in Quezon Province: Basis for an Inventory System Manual
According to LNL Baylen (2020) the study aimed to determine the
effectiveness of the inventory management system which caused the decrease in
profit of the randomly selected small sized restaurants in the four districts of
11
Quezon province, to provide suggestions and solutions to the problems that they
encounter in their day-to-day operations. This descriptive research used
quantitative and qualitative approaches in gathering data. A survey was
conducted among restaurant employees while an interview was done among
restaurant owners. Weighted mean, frequency and percentage were utilized in
the analysis and interpretation of gathered data.
In relation to this study, for further study both studies are similar in way of
using instrument to gather data. Proponents will also conduct some survey and
for the survey conducted proponents will also use the formula of weighted mean
to get average of the result of the survey.
Conceptual Framework
INPUT PROCESS OUTPUT
Determine
The owner is using manual
process on their
restaurant. It causes a
delay for the next queries.
Manual Procedures “Restaurant Point of sale
Assess and Inventory system”
Manual receipt The system is inefficient
and unproductive
Manual inventory
Identify
The manual procedure
cannot asses the needs of
the restaurant to make in
convenient to the client.
Recommend
The study entitled

restaurant Point of sale
12 will
and Inventory system
solved the current manual
system
Figure 1. Conceptual Framework of the Study
Figure 1 depicts the study's conceptual framework in terms of input,
process, and output.

FEEDBACK
Input
The input consisted of the proposed study's basic manual knowledge
needs, which included manual procedures. The researchers have examined and
developed strategies for the suggested study based on the basic information
required.
Process
In the process, the researchers gained a better understanding of the
problem by determining, assessing, and identifying the best answers to the
existing system in order to promote the study. To create the system, the several
actions and techniques were used. The Agile Software Development
Methodology was utilized to ensure that the proposed system criteria are met.
Output
The proposed Restaurant Point of sale and Inventory System is the result.
Feedback
The proposed system is very functional and useful. Restaurant can easily
manage the transaction and inventory of the business.
13
CHAPTER III
CH
METHODOLOGY
This chapter described the methodologies used by the researchers to
carry out the study. These were based on the Agile Software Development
Methodology.
Project Development Description
Tools and Equipment
The following materials were utilized in the development of the proposed
study entitled Restaurant Point of Sale and Inventory System.
Table 1. Hardware Requirements
ITEMS SPECIFICATIONS
Processor Core i7 Processor
Memory 8GB DDR3
Hard Disk 1TB HDD
Video Card 2GB NVidia
Power Supply ATX Casing w/ Power Supply 600W
Monitor 15.6 LED Monitor
Mouse KB, Mouse, Mouse Pad, AVR
Table 1 shows the hardware requirements used for the system. This
includes the minimum hardware parts of the computer to support the
development process of the system.
14
Table 2. Software Requirements
ITEMS SPECIFICATIONS
Programming Language (front-end) HTML, CSS, JQuery
Web Scripting Languages PHP
MySQL Database Software XAMPP
Operating System Windows 10
Table 2 shows the software requirements needed to develop the system.
This includes the minimum operating system, front end.
Table 3. Budgetary Requirements
UNIT COST TOTAL COST

NO. QTY ITEM DESCRIPTION
(PHP) (PHP)
A. Hardware
Computer Set (1) 35, 500.00 35, 500.00
Thermal Printer (1)
7,000.00 7,000.00
B. Software
1 Operating System 1, 500.00 1,500.00
package Installation
C. Supplies and Materials

5 Reams Long couponed bond 200.00 1, 000.00
(substance 20)
Contingency (10% of the Grand Total) 4,370.00

Grand Total Php 43, 700.00
15
Table 3 shows an itemized summary of the expenditures for a given
period along with the total cost of items used during the period of the study. This
includes the rate of spending required to meet the budget forecasts
Software Development Methodology
Agile Software Development Methodology was developed to ensure
satisfaction of the requirements among existing computerized system. It was a
methodology construction to make sure that the requirements, planning,
development and implementation, testing of the system follows logical approach
and technical ways.
Figure 2. Agile Software Development Methodology

The researchers created a project title, formulated project objectives,
scope, and project schedules of the project.
The researchers also recognized and identified the problems arising in the
design and development of the study entitled Restaurant Point of Sale and
Inventory System.
16
Sprint 1 (Manage user Accounts)
Plan: The researchers will plan and design an interface that
administrator will be able to manage user’s account where user can input
password and username. The administrator can add, update, delete and search.
The administrator can also manage menus for inventory
Build: the system will be developed by having functions where the
user can perform create, read, update, delete and search information. In the
development of the system, the researchers applied the knowledge base method
in which the researchers gathered the information coming from the House of
JefPter’s restaurant. The researcher follows its prototype to come up with the
feature. The researchers utilized the HTML, CSS, JavaScript, for the front-end of
the system; for as programming language PHP server-side scripting language
and MySQL5.1 as database application.
Test and Review: the system will be tested by the end-users to
ensure the satisfactions of the system. The researcher will train the end-users
how to use the system properly.
Sprint 2 (Allow Admin to manage Menu and stocks)
administrator will be able to manage Menu. The administrator can add, update,
delete and search. The administrator can also manage menus for inventory
user can perform create, read, update, delete and search menu details. In the
17
Sprint 3 (Allow Cashier to manage customer order)
administrator will be able to manage customer order.
user can perform create, read, update, delete and search customer order. In the

18
Sprint 4 (Provide a graphical presentation of monthly sales and total
monthly transactions)
Plan: The researchers will plan and design an interface that owner can
view graphical presentation and monthly sales of the restaurant.
Build: the system will be developed by having functions where the user
can perform create, read, update, delete and search menu details. In the
Sprint 5 (Generate Reports)
In generating the reports, the researcher plan and design feature using
HTML, CSS, and JavaScript for the system where users can view and print
systems report. After planning and designing, the researcher builds and
developed the system where they came up with the design using PHP and
MySQL programming languages. It has features where it can view and print
19
reports such; Top selling menus, sold items, stock in history and adjustments
history. After building, the system was tested and reviewed based on the
requirements of the end-users, feed backing of the users were being used to
ensure the functionality of the system.
Furthermore, the researchers conduct a series of testing to check if
there’s an error in the system. When the system is already free from bugs or
errors, it was evaluated according to its functionality, acceptability, accessibility
and accuracy to know if it really meets the system requirements. The researchers
will pilot tested the system and will conduct a training procedure with the system
users.
Project Duration of the Study
20
Context Diagram of the Study
Log in account
Stock in details
Admin Figure 4. Context Diagram of the Study
Menu management
The system Context Diagram is shown in Figure 4. Which
administrator and cashier can manage the transaction on the system.
Logical Data Flow Diagram of the Study

Menu information
Transaction
Sales History
Restaurant point of sale Information
and inventory system
Sales information
Menu Cashier
information
Figure 3. Context Diagram of the Study
The system Context Diagram is shown in Figure 3. Where in administrator
and cashier can manage the transaction on the system.
21
Logical Data Flow Diagram of the Study
Figure 4. Logical Data Flow Diagram of the Study
The game application's logical data flow diagram is shown in Figure 4. The
flow of system data between the entity, process, and data store is depicted in the
diagram.
22
Physical Data Flow Diagram of the Study
Figure 5. Physical Data Flow Diagram of the Study
23
The system’s Physical Data Flow Diagram is shown in Figure 5. The
flow of system data between the entity, process, and data store is depicted in the
diagram.
Database Schema of the Study
Figure 6. Database Schema of the Study
The Database Schema for the system is shown in Figure 6. It
depicts a collection of metadata in a database that illustrates the links between
items and information.
24
Database Structure of the Study
Table 4. Tblmenu
Tbl_menu
Field name Data type Sample data
menu_id int
menu_code varchar
description varchar
brand varchar
price int
Table. 5 Tblstocks
Tbl_stocks
stock_id int 1223
vendor varchar
Stockin_by varchar
25
Stockin_date varchar
Menu_id int
Continued….
Table 6. tblsales
Tbl_sales
sales_id int 1223
Quantity varchar
total varchar
Date Date
Menu_id int
Cashier_id int
Table 7.tblcashier
Tbl_cashier
cashier_id int 1223
fullname varchar
26
username varchar
password varchar
EVALUATION METHODOLOGY
Evaluation of any system is a crucial part in its development. This will be
determined if the system works properly, meets the objectives, and satisfies the
users.
Research Design
The Agile Methodology was utilized in the development of the system.
Descriptive-evaluative method of research is used to describe the characteristics
of the developed system. This method was considered during the evaluation of
the final system output to check its functionality, accuracy and acceptability.
Respondent of the Study
The respondents of the study were the owner, cashier and clients of the
“Restaurant point of sale and inventory system”
Table 4. Respondent of the Study

Respondent Sample Size
27
OWNER 2
CASHIER 3
CUSTOMER 10
TOTAL # OF RESPONDENT 15
Data Gathering Procedures and Statistical Tools
This study used a checklist and a rating scale questionnaire to gather the
needed data and responses to evaluate the system.
The checklist used to evaluate the functionality of the system contains a
list of all the buttons and links. For the usability of the system, it contains the list
of all system objectives and deliverables. Frequency counts and the percentage
were computed. To check the acceptability of the system, a 5-point Likert scale
was used as shown in Table 5. The mean was computed and interpreted using
the table below.
Table 5. Interpretative Scale used to interpret the Weighted Mean

MEAN RANGE INTERPRETATION
4.20-5.00 Strongly Agree
3.40-4.19 Agree
2.60-3.39 Moderately Agree
1.80-2.59 Disagree
1.00-1.79 Strongly Disagree
Data Gathering Instrument
The study used a questionnaire as an instrument in gathering the data
to determine the functionality, accuracy and functionality of the system.
28
A checklist was used to evaluate the functionality of the system which
contains a list of buttons, and links included the system. The administrator can
manage user accounts, allow admin manage menus, manage stocks, manage
customer order and provide a graphical presentation of monthly sales and
monthly total transaction. From the gathered data the researchers conducted an
interview to the restaurant owner.
Statistical Treatment
The following statistical treatments were used in the study;
1. Mean
2. Weighted mean
Where:
Mean
x̄ = (∑ xi) / n
X= mean, ∑ = sum of data, n= is number of data items in population
29
CHAPTER IV
RESULTS AND
CHDISCUSSION
This part presents and discusses the result based on the data gathered from the
respondents.
Result and Discussion
The capstone study entitled “Restaurant Point of Sale and Inventory
System”
After the Evaluation the system found out to be functional, acceptability
and accuracy.
Figure 7. Manage User Account (Admin account)
Figure 7 shows that admin can manage accounts, which you can provide
Username, Old Password, New Password and confirm password.
30
Figure 8. Manage User Account (Cashier account)
Figure 8 shows that cashier can manage account, which enable user to
iput the old password, new password and confirmation password.
31
Figure 9. Allow admin to manage menu
Figure 9 shows that admin can manage menu, where admin enable to
add, delete and edit menu.
Figure 10. Allow admin to manage stocks
Figure 10 shows that admin can manage stocks of restaurant where
admin can add stock and adjust.
Figure 11. Allow Cashier to manage customer order
32
Figure 11 shows that cashier can manage costumer order. Which cashier
can add the amount of the ordered food of the customer.
Figure 12. Provide Graphical presentation of monthly sales and total
montly transaction.
Figure 12 shows the dashboard of the system which present the graphical
data of monthly income of restaurant.
33
Figure 13. Top selling reports
This figure shows the top selling data of the restaurant.
Figure 14. Sold items report
Figure 14 shows the sold items of restaurant.
34
Figure 16. Stock in history
Figure 16 shows the stock in history of restaurant. Which cashier able to
print the data from stock history.
Figure 17. Adjustment records
Figure 17 shows the adjustment records of the restaurant.
Functionality of the system
The system was tested and evaluated in terms of its functionality results
were shown below.
Table 6. Functionality of the System

# Items Mean Interpretation
The admin can manage user 4.60

1 Strongly Agree
account, Cashier Account.
2 The system can manage menu and 4.40 Strongly Agree
35
stocks.
The system can provides a real time
3 stock out. 4.30 Strongly Agree
The system can manage order 4.47

4 Strongly Agree
properly.
The system can manage sales and 4.57
5 Strongly Agree
transaction.
6 The system can generate reports 4.67 Strongly Agree
7 The system can upload photo. 4.53 Strongly Agree
The system doesn’t often freeze or
8 4.60 Strongly Agree
crash.
The system can execute properly
9 4.67 Strongly Agree
Grand Mean 4.53 Strongly Agree
Table 6 shows the functionality of the system. Based on the result, the
question number 6 has highest mean rate and the question number 3 and 2 has
the lowest mean rate. The total mean rate of this table is 4.53 and it’s found out
that the system entitled “Restaurant point of sale and inventory system” is very
functional.
Acceptability of the system
The system was tested and evaluated according to its acceptability.
Table 7. Acceptability of the system
1 The system displays desired information 4.43

Strongly Agree
to the user.
2 The system displays texts or labels 4.73
Strongly Agree
which are readable to the user.
3 The system displays readable generated 4.63
Strongly Agree
reports in graphical format.
4 The system provides opportunities for 4.40
Strongly Agree
the inventory to enhance.
5 The system displays administrator log-in 4.53 Strongly Agree
36
form
6 The system displays appropriate data 4.70
Strongly Agree
when button is being clicked.
7 The system is appropriate for your 4.57
Strongly Agree
business.
8 The system is helpful for you. 4.70
Strongly Agree
Table 7 shows the acceptability of the system. Based on the result the
question number 8 has highest mean rate and the question number 4 and 1 has
that the system entitled “Restaurant point of sale and inventory system” is
acceptable.
Accuracy of the system
The system was tested and evaluated according to its accuracy.
Table 8. Accuracy of the system
1 The system displayed computations Strongly Agree

4.87
are accurately correct.
The system displayed of graphical
2 presentation of sale and transaction is 4.80 Strongly Agree
accurate.
The system displayed the menus is 4.63
3 Strongly Agree
accurate.
4 The System accurately generates Strongly Agree

4.67
reports.
5 The system displayed reports in Strongly Agree
4.53
admin dashboard are accurate.
6 The system doesn’t experience error Strongly Agree
4.70
during testing.
37
Table 8 shows the accuracy of the system. Based on the result, the
question number 2 and 6 has highest mean rate and the question number 5 has
that the system entitled “Restaurant point of sale and inventory system” is
accurate.
CHAPTER V
CHAND RECOMMENDATION
SUMMARY, CONCLUSION,
This chapter presents the summary of findings, conclusions and
recommendations of the researchers.
Summary
The study entitled” Restaurant point of Sales and Inventory System” was a
new form of system for their Business to the researcher and developed by the
researchers. This is the new innovation of POS system to the business owner
that can help to save their business that can have and manage in their
computerized system.
Point of sale system is a system comprises of software and hardware
components that running operations of the business easier and faster. It allows
business owners to track sales, cash flow, food inventory and can help simplify
the bookkeeping; POS system includes billing and order processing, sales
monitoring and reporting, inventory tracking and customer order management.
38
This study is further significant to the following: to the owner, cashier, to
the researchers and to the future researchers.
The researchers developed the application using Agile Methodology which
were contained in phases such as: Plan, Design, Build, Test, Review and Launch
to ensure that all requirements at this study will be meet.
The researcher’s used a questionnaire checklist to evaluate the system
functionality; accuracy and acceptability which was participated by (30) twenty
randomly selected owners, cahier, and customer of House of JefPters
Restaurant.
After testing the system and device, the system was proven the functional,
accurate and acceptability in all its responses based on the results of the
evaluation. All the respondent satisfied and enjoyed the system.
Conclusion
Based on the evaluation results, it shows on the table 6 that the system is
very functional it has 4.53 Grand mean which indicate that most of the
respondent respond strongly agree. While on table 7 discuss the system
acceptability, it has a grand mean of 4.59 which means most of respondent
respond strongly agree and on table 8 indicate that system accuracy has a grand
mean 4.70 which means most of the respondent respond strongly agree. The
researchers concluded that the project has successfully accomplished its goals
by evaluating the functionality, accuracy and acceptability of the study.
39
Recommendations
LITERATURE CITED
Online Sources
Asej, Shayn Esquivel (2013). Korean Red Ginseng Enterprise – Sales and
Inventory System Retrieved from
https://www.scribd.com/doc/124653038/Inventory-System
Anas M. Atien, Hazim Kaylani, etc. (2016). Performance Improvement of

Inventory Management System Processes by an Automated Warehouse
Management System. Retrieved from
https://www.sciencedirect.com/science/article/pii/S2212827115012019
Ahmad Adnan Al-Tit (2015). The Effect of Service and Food Quality on Customer
Satisfaction and Hence Customer Retention. Retrieved from
https://www.researchgate.net/publication/
282128914_The_Effect_of_Service_and_Food_Quality_on_Customer_Satisfacti
on_and_Hence_Customer_Retention
Rime, Dagfinn (2005). Dealer behavior and trading systems in foreign exchange
markets. Retrieved from
https://www.sciencedirect.com/science/article/abs/pii/S0304405X0400150
40
Maricel Canda, Althea Dumon(2012). Sales and Inventory System of Edmar
Marketing. Retrieved from
https://www.researchgate.net/publication/
273553789_Sales_and_Inventory_System_of_Edmar_Marketing
Lea Nerdelita L. Baylen (2020). Analysis of Inventory Management System of

Selected Small-Sized in Restaurants in Quezon Province: Basis for an Inventory
System Manual. Retrieved from
https://al-kindipublisher.com/index.php/jbms/article/view/852
APPENDICES
41
42
Appendix 1 Form 1
PLAN OF COURSE WORK

Appendix 1
Name: REYMART SUCALDITO Course: BSIT
Major Course:
Course No. Course Description Unit Grade Remarks
CC111 Introduction to Computing 3 2.50
CC112 Computer Programming 1 3 2.75
Fundamental of Database
IM121 3 2.25
Systems
Graphics and Multimedia
APC211 3 2.00
systems
CC114 Data Structure and algorithms 3 2.25
CC115 Information Management 3 1.25
PF211 Event-driven Technologies 3 1.25
PF211 Object-oriented Programming 3 1.75
PT212 Platform Technologies 3 1.25
WS213 Wed System and Technologies 3 2.50
Introduction to human
HCI211 1.75
computer interaction
IM223 Advanced Database System 1.50
Integrative Programming and
IPT225 1.50
Technologies 1
Statistics with Computer

STAT003
application
Total Number of Units Required for the Period : ## Units
Total Numbers of Units Earned : ## Units
Certified Correct: Approved:
ROSALIE S. IBOT, MPM EDWIN C. ALIDO, EdD

Campus Registrar Campus Director
________________ ________________
Date Date
43
Appendix 2 Republic of the Philippines Form 2
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat
PLAN OF COURSE WORK

Appendix 1
Name: MARVIN LOCQUIAO Course: BSIT
Major Course:
Course No. Course Description Unit Grade Remarks
CC111 Introduction to Computing 3 2.50
Fundamental of Database
IM121 3 2.25
Systems
Graphics and Multimedia
APC211 3 2.00
systems
CC114 Data Structure and algorithms 3 2.25
CC115 Information Management 3 1.25
PF211 Event-driven Technologies 3 1.25
PF211 Object-oriented Programming 3 1.75
PT212 Platform Technologies 3 1.25
WS213 Wed System and Technologies 3 2.50
Introduction to human
HCI211 1.75
computer interaction
IM223 Advanced Database System 1.50
Integrative Programming and
IPT225 1.50
Technologies 1
Statistics with Computer

STAT003
application
Total Number of Units Required for the Period : ## Units
Total Numbers of Units Earned : ## Units
Certified Correct: Approved:
ROSALIE S. IBOT, MPM EDWIN C. ALIDO, EdD

Campus Registrar Campus Director
________________ ________________
Date Date
44
Republic of the Philippines Form 2
Appendix 2
Isulan Campus
APPLICATION FOR THESIS TITLE

Appendix 2 ________________
Date
RESTAURANT POINT OF SALE AND
INVENTORY SYSTEM _________ _________
Remarks Signature
BAI SARAPINANG OJT MONITORING

SYSTEM _________ _________
Remarks Signature
BARANGAY HEALTH CENTER INFORMATION

MANAGEMENT SYSTEM _________ _________
Remarks Signature
I am planning to write my thesis title on _________________, at SKSU

Isulan Campus.
Very respectfully yours,
REYMART SUCALDITO
MARVIN LOCQUIAO
Students
Recommending Approval:
ESNEHARA P. BAGUNDANG, MIT IAN MARK E. ORCAJADA

Member Member

Adviser
Endorsed:
ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean
____________ ____________
Approved:
45
Republic of the Philippines
Isulan Campus
MARY LYNN G. MAGBANUA, PhD

Campus Director
____________
Date Signed
46
Isulan Campus
NOMINATION OF GUIDANCE COMMITTEE

Appendix 3
WE, REYMART SUCALDITO AND MARVIN LOCQUIAO, a student of
BSIT hereby nominate the following as adviser and members of my thesis
guidance committee.

Adviser
ESNEHARA P. BAGUNDANG, MIT IAN MARK E. ORCAJADA, MIT

Member Member
We, hereby certify our willingness to act as adviser / members of the
guidance committee.

Adviser

Member Member
Endorsed:

______________ _______________
Approved:
MARY LYNN G. MAGBANUA. PhD

Campus Director
__________________
Date Signed
47
Isulan Campus
APPLICATION FOR THESIS OUTLINE DEFENSE

Appendix 4
Name:REYMART SUCALDITO Course/Major: BSIT

MARVIN LOCQUIAO
We have the honor to apply for outline defense for my study entitled:
RESTAURANT POINT OF SALES AND INVENTORY SYSTEM
Time:
Date:
Venue:

Member Member
KYRINE L. DIZON. MSIT MARY JOY C. CARNAZO, MAT

Statistician English Critic

Adviser
Endorsed: Recommending Approval:

Approved:

Campus Director
48
Isulan Campus
CHANGE OF ADVISER / GUIDANCE COMMITTEE MEMBER

Appendix 5 Change of
Name: REYMART SUCALDITO Course: BSIT

MARVIN LOCQUIAO Major: COURSE/MAJOR
Thesis Title: RESTAURANT POINT OF SALE AND INVENTORY SYSTEM
APPROVED BY THE GUIDANCE COMMITTEE
KRISTINE MAE H. AMPAS, MIT __________ __________

Adviser Signature Date
ESNEHARA P. BAGUNDANG, MIT __________ __________

Member Signature Date
IAN MARK E.ORCAJADA, MIT __________ __________

MARY JOY C. CARNAZO, AMT __________ __________

English Critic Signature Date
KYRINE L. DIZON, MSIT __________ __________

Statistician Signature Date

Approved:
MARY LYNN G. MAGBANUA, PhD.

Campus Director
49
Isulan Campus
APPROVAL OF THESIS OUTLINE

Appendix 6
Name:REYMART SUCALDITO Course/Major:BSIT
MARVIN LOCQUIAO Major: Click here to enter
text.
Thesis Title: RESTAURANT POINT OF SALE AND INVENTORY SYSTEM
APPROVED BY THE GUIDANCE COMMITTEE

Adviser Signature Date

IAN MARK E. ORCAJADA. MIT __________ __________

KYRINE L. DIZON, MSIT __________ __________

Statistician Signature Date
MARY JOY C. CARNAZO, MAT __________ __________

English Critic Signature Date

Approved:

Campus Director
50
Isulan Campus
CERTIFICATION OF STATISTICIAN
Appendix 7
This is to certify that the thesis entitled RESTAURANT POINT OF SALES
AND INVENTORY SYSTEM conducted on ___________, authored by
REYMART SUCALDITO ANS MARVIN LOCQUIAO was evaluated/checked by
the undersigned as to the statistical analysis and interpretation.
Issued on this _____________ day of _____________.
KYRINE L. DIZON, MSIT

Statistician
Noted:

Campus Director
51
Appendix 8 Form 8
Isulan Campus
CERTIFICATION OF ENGLISH
Appendix 8 CRITIC
This is to certify that the thesis entitled RESTAURANT POINT OF SLAES
AND INVENTORY SYSTEM conducted on ______________ authored by
REYMART SUCALDITO AND MARVIN LOCQUIAO was edited by the
undersigned as to its grammar.
Issued on this ______ day of _____________.
MARY JOY C. CARNAZO, MAT

English Critic
Noted:

Campus Director
52
Isulan Campus
APPLICATION FOR THESIS FINAL DEFENSE EXAMINATION

Appendix 9
Name:REYMART SUCALDITO Course/Major:BSIT

MARVIN LOCQUIAO
Thesis Title: RESTAURANT POINT OF SALES AND INVENTORY SYSTEM
Please write × whether: ( x) First ( ) Second ( )Third

Date: _______________ Time: _________________ Venue: _________
Guidance Committee
Name Signature Date

Adviser

Member
IAN MARK E. ORCAJADA, MIT __________ __________

Member
KYRENE L. DIZON, MSIT __________ __________

Statistician
MARY JOY C. CARNAZO, MAT __________ __________

English Critic


Campus Director
53
Isulan Campus
Report on the Result of Final Defense

(Action taken by the Guidance Committee. Please indicate whether Passed or
Failed)
Signature Date Remarks
Approved:

Campus Director
54
Isulan Campus
APPLICATION FOR THESIS FINAL PRINTING AND BINDING

Appendix 10
This is to certify that the thesis entitled RESTAURANT POINT OF SALES
AND INVENTORY SYSTEM was thoroughly reviewed by the guidance
committee and recommended for final printing and binding.
MARY JOY C. CARNAZO, MAT KYRINE L. DIZON, MSIT

English Critic Statistician
______________ ______________
ESNEHARA P. BAGUNDANG IAN MARK E. ORCAJADA, MIT

Member Member
______________ ______________
Adviser
_________________
Date Signed
Recommending Approval:

______________ _______________
Approved:

Campus Director
____________________
Date Signed
55
Appendix 11
SAMPLE QUESTIONNAIRE
Appendix
56
Appendix 12
PICTORIALS AND SCREENSHOTS

Appendix 12
57
Appendix 13
SOURCE
AppendCODE
58
Appendix 14
DVD
Append
59

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Bachelor of Science in Information Technology

BSIT Res. No ____

SUBMITTED TO THE FACULTY OF THE COLLEGE OF COMPUTER

BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY

The thesis attached hereto entitled “RESTAURANT POINT OF SALES

KRISTINE MAE H. AMPAS, MIT ELBREN O. ANTONIO, DIT

ELMER C. BUENAVIDES, DIT

Accepted as partial fulfillment of the requirements for the degree of

MARY LYNN G. MAGBANUA, PHD

The thesis attached hereto entitled “RESTAURANT POINT OF SALES

ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

KRISTINE MAE H. AMPAS, MIT

Approved as partial fulfillment of the requirements for the degree of

ELBREN O. ANTONIO, DIT ELMER C. BUENAVIDES, DIT

MARY LYNN G. MAGBANUA, PHD

The researcher was born on the 1 th day of September 1998 in

Purok San Vicente, Bai Saripinang, Bagumbayan, Sultan Kudarat. He is the

The researcher started his elementary education at Bai Saripinang Central

Elementary School year 2009-2010. He completed his secondary at Bai

Saripinang National High Schol (BSNHS) and graduated in year 2017-2018. He

Science in Information Technology.

and achieved his dreams in life.

The researcher believes that education is the most powerful weapon,

which you can use to change the world.

He continued studying for a college degree at Sultan Kudarat State

University – Isulan Campus, Isulan, Sultan Kudarat.

The researcher was born on the 27th day of September 1999 at

Manuel B. Locquiao and Mrs. Josephine R. Locquiao

The researcher finished his Elementary at Abang-Suizo Elementary

School in school year 2010-2011 and graduated High School at Tacurong

National High School in school year 2017-2018.

After finishing his secondary education at the age of 18, He decided to

enrolled at Sultan Kudarat State University, Isulan Campus. Taking up Bachelor

of Science in Information Technology.

proving that you can do it and just believe on God.

ambition will come true.

The researchers would like to express their heartfelt thanks and

helped them for the accomplishment of their study.

accomplish without of their support and guidance.

The researchers would like to express their deepest gratitude to their

showed willingness in guiding the researchers for the improvement of their

study to make successful.

To the panelist, Esnehara P. Bagundang,MSIT and Ian Mark E. Mark

Orcajada,MIT for their comments, suggestions and recommendations for the

CHAPTER II REVIEW OF RELATED LITERATURE 7

CHAPTER III METHODOLOGY 14

CHAPTER IV RESULTS AND DISCUSSION 28

CHAPTER V SUMMARY, CONCLUSION, AND RECOMMENDATION 35

4 Respondent of the study 25

6 Functionality of the study 31

7 Acceptability of the study 32

8 Accuracy of the study 33

FIGURE TITLE PAGE

1 Conceptual Framework of the study 12

2 Agile software development methodology 16

3 Context diagram of the study 21

4 Logical data flow diagram of the study 22

5 Physical data flow diagram of the study 23

6 Database schema of the study 24

8 Dashboard pin cod 29

9 Menu, Ingredients and stocks pin code 29

10 The customer order 30

11 Sales and Transaction 30