CHAPTER 1

INTRODUCTION

This chapter will present the background of the study, the

statement of the problem, the significance of the study, the scope and

delimitation, and the definition of terms

I.BACKGROUND OF THE STUDY

A food reservation is an arrangement made in advance to have a food

available at a restaurant or diners. The modality of food reservations

helps restaurants or diners to estimate demand in a more accurate way,

and therefore, to improve sourcing and staffing, and to manage costs

more efficiently. By managing workflow in a better way, through

reservations, the restaurant or diners will be able to deliver a better

quality of service. (Table Reservation, 2013).

An online food ordering system can be defined as software that allows

restaurant businesses to accept and manage orders placed over the

internet. An online ordering system generally consists of 2 main

components. First is a website or mobile app for hungry customers to

view the restaurant's dishes and place an online order. Second is an

admin management interface for the restaurants to receive and manage

the customer's orders. (Online Ordering, 2019). As stated by

Mayurukumar (2015). It is known globally that, in today’s market, it is

extremely difficult to start a new small-scale business and live-through

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 1

the competition from the well-established and settled owners. In fast

paced time of today, when everyone is squeezed for time, the majority of

people are finicky when it comes to placing a food order. The customers

of today are not only attracted because placing an order online is very

convenient but also because they have visibility into the items offered,

price and extremely simplified navigation for the order.

As stated by Maneja, Tenorio and Tolentino (n.d), an online reservation

system is a computerized system used to store and retrieve information

and conduct transactions related to air travel, hotels, car rental, or

activities. Food reservations first began with managers, hostesses, or

other staff taking phone calls and penciling in names and times on

paper. This took away a lot of time from hostesses and other staff

members who could be clearing tables or helping customers. However,

as technology advances, and more and more people have constant access

to the internet, companies have developed various restaurant reservation

software to make the process quicker and more convenient for both the

restaurant staff and customers. This software has allowed for the

emergence of online restaurant reservations, which can be made on a

restaurant’s personal website, or through a third party reservation

service. (Restaurant Reservation System n.d). Traditionally, people had to

make calls to place orders or drive to the restaurants for a take-out, then

wait for the food to be prepared and delivered. Sometimes, placing an

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 2

order on the phone means that there could be mistakes in order. The

best solutions to order (Advantages of Food Reservation n.d). According

to Lorri M.(2019). Easier kitchen and faculty management: When the

person knows how many people need to feed at a given time, they can

better plan for the people's kitchen and time lag staff needs. No waiting

Customers who make reservations don't have to wait in long lines or deal

with unpredictable wait times. This means happier guests for the waiter.

Better dining room preparation: If the people go with a reservation-only

approach, then they can precisely plan the layout of the dining room for

the best experience. Higher profits and wind: Reservations often bring

large grouping, and those radical tend to spend more and tip better.

Students are more tech-savvy than ever and parents are seeking

solutions to feed their children healthy lunches, so there’s a reason

online ordering is gaining popularity in K-12 school meal programs

nationwide. Online ordering is a powerful school meals management

software feature that enables students, families and staff to view and

order cafeteria meals without ever stepping foot in the lunchroom. With

the same software used to make payments and access menus, students

and families can customize and submit meal orders all from an easy-to-

use online interface. (The Beginners Guide to Online Reservation in K-12

Schools n.d). In July 2013, in England, the School Food Plan (SFP) was

published driven by a focus on health concerns, improving pupils’

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 3

academic performance in schools and their readiness to learn. The SFP

highlights the growing obesity epidemic but also notes: this is not just

about bodily well-being. A balanced and nutritious diet feeds the mind as

well as the body. Many studies have shown that children who eat well

perform better at school. There is also evidence that practical cooking

and gardening lessons help to develop children’s scientific and

environmental understanding. (Dimbleby & Vincent, 2013). Busy

students who did not maintain regular eating practices will face negative

effects such as weight loss, weak immunity, craving for junk food, and

most importantly, impaired concentration during classes. Based on a

study done from a sample of 1719 Malaysian adult, 51% of them agreed

that they hardly able to eat healthily due to lack of time and busy

lifestyle (Sharkawi et al., 2014). A similar result is found from another

study done from a sample of 35 university students, students want to

spend as little time as possible on preparing food during exam period

(Deliens et al., 2014). When students studying in university, most of

them will spend their breakfast time, lunch time, or even dinner time on

the university campus. Therefore, the university dining service plays an

important role in student’s eating behaviour. This also means that

during lunch hour especially, the dining hall will be crowded with

students and lecturers. An observation study shows that due to a long

queue in the dining hall, some students switch to the supermarket for

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 4

instant noodles or other foods are resulted in a study done in China

(Tian et al., 2014). This shows that a crowded dining hall will be a reason

for university students to eat something fast and convenient, but not

nutritious enough as a main meal. A support to this statement is a study

done with the gathered answer to 115 questionnaires. Among 32

attributes that influence the dining hall customer, time management is

one of the most influential attributes (Nadzirah et al., 2013). Which

means the students emphasized on the time taken for them to order and

get their food.

In MNHS, in buying food in the canteen their setup is quite unorganized

due to the fact that the waiting line in the canteen is scattered so the

owners of the canteen will be confused when taking orders from the

employees and students. Also, the current setup of the school canteen is

making the employees and students have a hard time buying foods.

The developers will propose Food Ordering System for Mangaldan

National High School, which primary purpose is to help the school

manage the bulk of orders from the huge number of students during

morning break and lunch time. This system can manage the students

and teachers time for more time to eat and less time to wait in line. Also

the purpose for this system is to make a change in the school canteen.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 5

II.CONCEPTUAL FRAMEWORK

The researcher used the Input-Process-Output paradigm.

INPUT PROCESS OUTPUT

1. To identify the
problems in the
existing procedures 1.Backlog
of food reservation
at MNHS. 2.Impact
2. To determine the Analysis
FOOD
functional RESERVATION
requirements of the 3.Build
Food Reservation SYSTEM FOR
System. 4.User MANGALDAN
Acceptance NATIONAL
3. To identify the
non-functional 5.Release
HIGH SCHOOL
requirements of the
system. 6.Documentation
4. To test the
usability of the
developed system.

Feedback

Figure 1.1 Research Paradigm of the Food Reservation System

In the input, it will identify problems in the process of food

reservation at MNHS, the functional requirements of the system, the

non-functional requirements of the system, and the acceptability of the

system.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 6

In the process, the developers will undergo the following phases of

Kanban Agile Development: Backlog, Impact Analysis, Build, User

Acceptance, Testing. And lastly, the output will be the Food

Reservation System for Mangaldan National High School.

III. STATEMENT OF THE OBJECTIVES

The general objective of this study is to develop a Food Reservation

System for Mangaldan National High School. Specifically, it aimed to

achieve the following objectives:

1. To identify the problems in the existing procedures of food reservation

of MNHS.

2. To determine the functional requirements of the Food Reservation

System.

3. To identify the non-functional requirements of the system.

4. To test the usability of the developed system.

IV. SIGNIFICANCE OF THE STUDY

This study aims to develop a Food Reservation System in Mangaldan

National High School to help the school manage the food reservation

much easier for students and employees of the school.

The following are the beneficiaries of the study:

Mangaldan National High School. The system will give benefit to the

school as it will promote a more organize and efficient way of handling

orders from employees and students during breaks. With the bulk of

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 7

orders being encountered, the system will definitely solve problems on

long queues and crowded canteens.

Canteen Owners. The system will give benefit to them, as they will now

have an easy way to transition their business on the internet era.

Employees. The system will give benefit the employees by making their

work still profitable despite the contact-less scenarios going in the world

right now.

Students. The system will give benefit by giving them a new and hassle-

free experience for their food.

V. SCOPE AND DELIMITATION

This study specifically focuses on development of Food Reservation in

Mangaldan National High School and it is applicable for the students,

teachers, parents and other personnel of the school.

The food reservation system has an ordering feature that will make the

students and teachers have easy access. The system has also a menu

from different food stalls so it will be more convenient, it has also a pre

order system to make the canteen less hassle when going there; it has

also a real time offers so it allows the students and teachers to run

limited time and limited quantity offer for dine in and take away students

and teachers during off peak hours, the system has also a view and edit

account. The system is specifically for Mangaldan National High School

only. The view menu suggestion based on health condition feature, the

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 8

keep track of nutrition intake for the week feature and remember food

preference feature.

VI.DEFINITION OF TERMS

The following terms were defined operationally by the developers for

easier understanding:

Canteen - a restaurant provided by an organization such as a military

camp, college, factory, or company for its soldiers, students, staff, etc.

Development - the process of developing or being developed

Functional Requirement - is a description of the service that the

software must offer. It describes a software system or its component.

Management - the process of dealing with or controlling things or

people.

Mobile – a telephone with access to a cellular radio system so it can be

used over a wide area, without a physical connection to a network.

Reservation - an arrangement whereby something, the action of

reserving something.

Restaurant- an eatery, is a business that prepares and serves food and

drinks to customers.

Service- the action of helping or doing work for someone.

System- as parts of a mechanism or an organized framework or method.

Technology- the sum of techniques, skills, methods, and processes.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 9

 CHAPTER 2

REVIEW OF LITERATURE

This chapter explains related articles and published and unpublished

studies from different media that served as basis in developing concrete

understanding of the nature of the research conducted.

I. PROBLEMS IN THE TRADITIONAL FOOD RESERVATION

In food delivery business Service Encounter does not happen frequently

because in online food ordering and delivery business there is no direct

interaction with restaurants. Consumers usually rely on information

updated on restaurant search engine portals. Customer makes their

choices, perception by reading reviews and ratings given by critics and

seasoned customers. Sometime phone encounters happen, but that

happens between food ordering & delivery Service Company and

customer. According to RedSeer Consulting firm (www.redseer.com-

Feb18) states that food delivery sector is continuously increasing 15%

per quarter. (Zeithaml & Bitner, 2003).

Once they decides to offer online ordering services, there are several

important details to take into account, from something as simple as the

look of their website to far complex issues like ensuring the security of

sensitive customer data. All of these are factors if gone amiss can

potentially harm their brand, as well as increase the bounce rate. (Batra,

n.d). According to Online Ordering (n.d).A hungry customer can spend on

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 10

average an hour to decide what to eat! This scenario is especially true for

multi-cuisine restaurants. Having so many options to choose from often

overwhelm the customers, and many times results in a dropped sale.

According to an American Express report, if they have even a single bad

experience, 33% of US customers say they’d switch to a competitor and

50% have abandoned a purchase due to a poor service experience.

On the other hand, there are big rewards to be gained for those

businesses that provide outstanding customer service because shoppers

are willing to spend 17% more money with a business that constantly

offers good customer service.

As stated by Restaurant Reservation System (n.d). Up until a few years

ago, restaurant reservations were made via phone calls – the wait staff

would pencil in the name, time and date on their schedules to book the

table. 

It resulted in the loss of the staff member’s precious time, which they

could have utilized in cleaning tables or serving the customers. The

advent of online systems has revolutionized the landscape of table

management, streamlining the entire process and making it more

efficient for all stakeholders.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 11

While some eateries still take reservations on a first come first serve

policy, restaurants that entertain waitlist management feature of

reservations system, grab the advantage of a predictable outcome of the

day.

The literatures above serve as guide for the developers to identify the

problem that is being encountered in the traditional food reservation.

Identifying these problems would help the development of the system

exponentially and make everything much easier.

II. FUNCTIONAL OF FOOD RESERVATION SYSTEM

Registration if customer wants to order the food then they must be

registered, unregistered user can’t go for ordering. Login the customer

login to the system by entering valid user id and password for ordering.

Display the menu in the system all the items are displayed with their

rates. (Functional Requirements, n.d).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. (Patel, 2015).

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 12

Registration If customer wants to order the food then he/she must be

registered, unregistered user can’t go for ordering. Login the customer

login to the system by entering valid user id and password for ordering.

Display the menu in the system all the items are displayed with their

rates. Modify menu System can make changes in menu like adding or

removing food items which are not available. Select food item/s Items are

selected customer feel free to order. Changes to order Changes to order

means the customer can make changes in order like they can delete or

add food item in order. Review the order before submitting before

submitting the complete order is reviewed to the customer. Customer

name and placed order, and then finally order are submitted. Payment

for customer is paying at the canteen counter. The bill is generated,

order no. and payment is given and is done. Logout After the payment or

surf the product the customer will log out.

The literatures above serve as guide for the developers to identify the

functional requirements of the system and try to apply all those

identified function. Identifying functional requirements for the system

helps identify real-life scenarios and events.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 13

III.NON-FUNCTIONAL REQUIREMENTS OF FOOD ORDERING

SYSTEM

Portability System running on one platform can easily be converted to

run on another platform. Reliability The ability of the system to behave

consistently in a user-acceptable manner when operating within the

environment for which the system was intended. Availability The system

should be available at all times, meaning the user can access it using a

web browser, only restricted by the down time of the server on which the

system runs. Maintainability A commercial database is used for

maintaining the database and the application server takes care of the

site. Security Secure access of confidential data (customer information).

The Online Food Order System application is a web-based system. It can

be accessed using IE 10.0 and above, Fire Fox 31 and above and Google

Chrome. (Patel, 2015).The customer is able to view the menu, place

orders, call the waiter, and organise the final bill through the surface

computer interface built into their table. Waiters are able to initialise a

table for customers, control table functions remotely to assist customers.

(Shashu, 2018).

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 14

The literatures above serve as guide for the developers to identify non-

functional requirements of the system and prepared all those hardware

and software for the testing and deployment of the system.

IV.USABILITY OF FOOD RESERVATION SYSTEM

Following the rapid development of the Internet, e-commerce websites

are widely used today for various goals. An essential point in the

prosperity of these websites is their level of usability. Accordingly,

measuring this usability is indispensable for these websites to check

whether they are moving in the right path. Thus, in this article, the

usability scores of five well-known online food-ordering websites in Iran

have been evaluated using a novel fuzzy Kano method with respect to

design parameters. In addition to assessing usability scores, the design

parameters of these websites have been classified and reviewed in a

detailed manner in order to determine the design priorities of these

websites as one of the main results of this study. Data were gathered

using a questionnaire with 190 respondents. Results demonstrated that

Snappfood is the best online food-ordering website in Iran. In addition,

sorting restaurants based on customer satisfaction score, using high-

quality images of foods along with the image zooming feature, and the

existence of complete information about foods and restaurants are the

most effective and important design parameters of these types of

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 15

websites according to the findings of this study. (Assessing the Usability

of Food Ordering Websites, 2019.)

Generally speaking, website usability is defined as the extent to which it

is straightforward to work with a website. A substantial number of

studies are conducted to assess the usability of different websites by

various methods. The majority of past studies mainly focused on

websites pertaining to healthcare, government, universities, and

libraries. According to Verkijika and De Wet (2018) evaluated the

governmental websites of 31 African countries. Based on some usability

characteristics, namely online services, user help, navigation, legitimacy,

information architecture, the authors concluded that the studied

websites had an unacceptable level of usability, with the average score of

36.2% and the best scores of 64.8%.

As stated by Hart (2012) defines a startup as "a company or a human

institution that is built on different branches and that spontaneously

arises the condition of extreme uncertainty, has at its core innovation to

create products and services which they wish revolutionize the market".

Startups play pivotal roles in today’s competitive markets. The founders

of these startups are usually young people who own novel and creative

ideas and embrace the related risks for generating a new business to

revive the economy of a country. Although the idea behind a startup

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 16

could be a game changer, their survival is not guaranteed since the

market of startups is an uncertain market. Remaining creative and

innovative, not only about providing products and services but also in

the management of the company, are other challenges that startups are

encountered (Moroni, Arruda, & Araujo, 2015).

A survey of 470 internet users found that slightly under half of them

have ordered food online by mobile app, or with a text message. The chief

reason for electronic ordering given by those have ordered (users) is that

they gain convenience and control. (Kimes, n.d.).

The literatures above serve as guide for the developers to add more

functions that base on the literatures that we’re gathered to prove the

acceptability of this system and make it more helpful for users.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 17

 CHAPTER 3

METHODOLOGY

This chapter presents the research method, the sources of data,

instruments and data collection and the tools for the analysis of data

gathered.

I.RESEARCH DESIGN

The developers used the survey method of research to gather information

on how food reservation system should be constructed and implemented.

It was paired with Agile Software development framework. According to

Survey-research (n.d).Survey Research is defined as the process of

conducting research using surveys that researchers send to survey

respondents. The data collected from surveys is then statistically

analyzed to draw meaningful research conclusions. According to

(Singleton & Straits, 2009) as it is often used to describe and explore

human behaviour, surveys are therefore frequently used in social and

psychological research. Kraemer (1991) identified three distinguishing

characteristics of survey research. First; survey research is used to

quantitatively describe specific aspects of a given population. These

aspects often involve examining the relationships among variables.

Second, the data required for survey research are collected from people

and are, therefore, subjective. Finally, survey research uses a selected

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 18

portion of the population from which the findings can later be

generalized back to the population.

Kanban is a workflow management method for defining, managing and

improving services that deliver knowledge work. It aims to help you

visualize your work, maximize efficiency, and improve continuously.

From Japanese, kanban is translated as billboard or signboard.

Originating from manufacturing, it later became a territory claimed by

Agile software development teams. Recently, it started getting recognized

by business units across various industries. (Kanban, n.d).

Figure 3.1 Phases of Kanban

Software development life cycle or SDLC for short is a methodology for

designing, building, and maintaining information and industrial systems

(Bassil, 2012).

Phase 1. Backlog - The Backlog is the set of tasks that need to be

delivered. These are triaged and put into the Kanban board. Based on

the logical sequencing of tasks and agreed prioritisation, the team

members select the next task to work on and promote this to the "In

Progress" state. (Leybourn, 2015).

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 19

Phase 2. Impact Analysis - The Impact Analysis state is where the team

member researches and investigates the scope and impact of the tasks.

This may include a high-level impact statement where a task could affect

existing products or services. (Phases of Kanban, 2015).

Phase 3. Build - The Build state is where tasks are actively being worked

on. Once the task has been completed and tested, the team member

promotes it to the "UAT" or "Release" state. Build tasks include the

following types of activity being performed: Design, Build Test,

Technical Documentation and Deployment to the Testing

environment (7 stages of Kanban, n.d)

Phase 4. User Acceptance Testing - This is an optional step and can be

skipped for tasks that were not initiated by an external Customer.

During this state, the User Acceptance Testing is performed by the

customer, and the Team is responsible for following up on testing

progress and resolving any issues or defects raised. (User Acceptance

Testing, n.d)

Phase 5. Release - Once the task has been approved by the customer (or

team leader) it is submitted for release to production. The release state

may include some, or all, of the following components: Physical

Implementation Design (PID), Transition Plan, Rollout Procedures,

Rollback Procedures, Support & Troubleshooting Guide

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 20

Depending on the type and scale of the tasks, the authority to release

either sits with the team leader or with the change advisory board (CAB).

If CAB approval is required, an RFC is raised at to drive the release to

production. Where the release has impacts on external business areas,

any relevant documentation is created and handed over to the relevant

teams.

Once released, a selected set of tests will be run in production to verify

the results are consistent with what was observed in previous

environments. (Phases of Kanban, n.d)

Phase 6. Documentation -During this state, the team member

produces, updates and communicates any relevant documentation

(including diagrams). At the same time, the service desk ticket is closed.

They originally had the Documentation state prior to deployment but

experience and feedback, for this team, showed that there was less waste

if it was after. (Documentation, n.d)

Phase 7. Done - Tasks are considered “Done” when: A deliverable has

been produced against the requirement and meets development

standards Functional tests written and passed System tested and

passed Quality assurance reviewed, The task deploys without errors.

(Gurendo, 2015)

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 21

II. SOURCES OF DATA

In order for the developers to identify the contents and features to be

integrate in the Food Reservation System, data were gathered through

two sources; the primary sources of data. The primary source of data

were gathered through the information given from the sequence of survey

questionnaires to the school’s principal Dr. Leo E. Blaquir and the

school’s assistant principal Mr. Melvin M. Callanta. The primary source

of data will be also given to the students and teachers due to the fact

that they will be using the system.

III INSTRUMENTS AND DATA COLLECTION

Different techniques was use to define the requirements in the

development of the system. These techniques are important in gathering

the data requirements of the system that was essential for the success of

the system. The developers also gathered information through survey

questionnaires. Preliminary questions were asked to elicit pertinent

information and specifications need in the system development.

Surveys/Questionnaires

Surveys or questionnaires created using online survey software are

playing a pivotal role in online data collection be is quantitative or

qualitative research. The surveys are designed in a manner to legitimize

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 22

the behavior and trust of the respondents. More often, checklists and

rating scale type of questions make the bulk of quantitative surveys as it

helps in simplifying and quantifying the attitude or behavior of the

respondents. (quantitative data collection methods, n.d)

IV. TOOLS FOR DATA ANALYSIS

The researchers used different tools in analyzing gathered data. These

include:

Wireframe. A wireframe is a two-dimensional illustration of a page’s

interface that specifically focuses on space allocation and prioritization of

content, functionalities available, and intended behaviours. For these

reasons, wireframes typically do not include any styling, colour, or

graphics. Wireframes also help establish relationships between a

website’s various templates.(Wireframe, n.d) The developers used

wireframe to represents the skeletal framework of the user interface and

also used in arranging elements to accomplish particular purpose (shown

in Appendix F).

Data Flow Diagram. Also known as DFD, Data flow diagrams are used

to graphically represent the flow of data in a business information

system. DFD describes the processes that are involved in a system to

transfer data from the input to the file storage and reports generation.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 23

Data flow diagrams can be divided into logical and physical. The logical

data flow diagram describes flow of data through a system to perform

certain functionality of a business. The physical data flow diagram

describes the implementation of the logical data flow.(Data Flow

Diagram,n.d) The developers used data flow diagram because it is simple

way to comprehend the flow of the data through the system. It is a guide

to in identifying the related processes and detailed information that

passes through the system (shown in Chapter 4, part II).

Visual Table of Contents. The developers used the visual table of

contents to identify the various systems functions and their relationships

can be observed, discussed, and better understood (shown in Chapter 4,

part II).

Likert Scale. A Likert scale is a unidimensional scale that researchers

use to collect respondents’ attitudes and opinions. Researchers often use

this psychometric scale to understand the views and perspectives

towards a brand, product, or target market. (Likert Scale,n.d). The

developers used Likert Scale to measure the opinions of the respondents

and to identify when its strongly agree to strongly disagree (shown in

Chapter 4, part IV).

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 24

 CHAPTER 4

RESULTS AND DISCUSSION

This chapter showcases the significant results of the study. It includes:

I. PROBLEMS CONFRONTING THE TRADITIONAL FOOD

RESERVATION SYSTEM

Mangaldan National High School uses a. The current system used in the

school has several complications as identified by the respondent. As a

result of the conducted interview by the developer, the following

problems were found. The students and teachers will no longer fall in

line to get orders and it saves time, for less hassle in ordering of food.

The developer made a survey to the students and teachers. According to

them the system will be helpful to every students and teachers, and it

also simplifies the foods that the user wants to order and the system is

user friendly and easy to use.

II FEATURES OF THE FOOD RESERVATION SYSTEM

This section presents the data flow diagram and wireframes of the

designed system.

Because of the problem mentioned by the students and teachers, the

developers decided to sketch a system that in time promotes less time in

waiting in line to order. As tools used for design and development of the

Food Reservation System, the following models are presented.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 25

 Context Data Flow Diagram. It generalizes the function of the entire

system in relationship to external entities.

CANTEEN
Login Login
OWNERS
OrderSTUDENTS Order Update

Feedback Food Orders

Food List of Items

Reservation
Feedback Student & Teacher Reports
System

Login Log-in
SYSTEM
TEACHERS Order Update ADMINISTRATOR

Figure 4.1 Context DFD of the Food Reservation System

Visual Table of Contents. Visual Table of Contents (VTOC) diagram and

it is used to develop a top-down hierarchical structure through which

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 26

 systems functions and their relationships can be observed, discussed,

and better understood.

Food Reservation System

Login Order Inventory

Update Add Items

Admin Delete Order Edit Items

User Name Add Order Delete Items

Password

Wireframe. Wireframes are essential in the process of coding the

interface of the system since it serves as a guide to the developer on how

to employ text and other graphic contents of the web page. The following

are the major wireframe from Figure 4.4 to 4.7, while the minor

wireframe can be found in the Appendix E.

Username
Password

Login

Back to home M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 27

 Figure 4.2 Wireframe of the Login Page

The design in figure 4.2 shows the login page of the system. It also

contains 2 label consists of the username and password, two input

fields. There is one button the login. The button has designated place if it

was clicked. The login will directly go to home page.

Username
Password
Confirm Password

Register
Back to Home Figure 4.3 Wireframe of the Registration

The design in figure 4.3 shows the Registration form. It contains 3 labels

and inputs which Username, Password and Confirm Password. It also

contain a button which is register.

MNHS FRS Home Users Order Signup Login

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 28

 Learn more about this system

Figure 4.4 Wireframe of the Home of the Guidance Record

System

The design in Figure 4.4 shows the Home of the Food Reservation

System. It contains a menu bar with navbar header.5 header links

redirecting to other pages like for home page, users page if the user is the

administrator of the system, order page to reserve the food the user has

ordered. Signup page and Login page will be at the right in order to ease

of access.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 29

Canteen
Stalls: Payment Type: Total:
 Figure 4.5 Wireframe of the Order Page

Page The design in figure 4.5 shows the Order Page. It contains 17 labels and 2

inputs where the user types the quantity and discount if the user is a new

signup it will give a discount, it also contain buttons which is for Add To List

and Checkout. The other text fields are read-only.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 30

 Figure 4.6 Login Page

Figure 4.7 Registration Page

By clicking the “Login” button at the login page, it will bring you to the

home page of the food reservation system Figure 4.8 Home Page. In there

the user will . The “Home Page” has three components “Order” and “Log

In” and “Signup”. After logging in the user will go to the Order Page

Figure 4.9, there the user will put the data in the not read-only fields and

when they are done the data that they input will be saved through their

account.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 31

Figure 4.8 Home Page

Figure 4.9 Order Page

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 32

III HARDWARE AND SOFTWARE REQUIREMENTS OF THE FOOD

RESERVATION SYSTEM

System Requirements. This section presents the minimum hardware

and software requirements needed for the system to function properly.

Table 1

System Minimum Hardware Requirements

Requirements Specification

Processor Intel(R) Core(TM) I3-6006U CPU @

2.00GHZ 1.99GHZ

Memory 4 GB

Hard Disk 320 GB

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Screen Resolution 1366 x 768

Peripherals Mouse, Keyboard, LCD Screen,

Table 2

System Minimum Software Requirements

Requirements Specification

OPERATING Microsoft Windows Server 2003

SYSTEM with Service Pack 2 or higher

SOFTWARE VISUAL STUDIO

SYSTEM SUPPORT SQL SERVER EXPRESS

WEB BROWSER Google Chrome

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 34

IV ACCEPTABILITY OF THE FOOD RESERVATION SYSTEM

The following tables discuss the summary and results of each tables,

that were derived from the survey questionnaire results:

Table 4.3 Likert Scale in terms of User- Friendliness

Descriptive

User- Friendliness AWM Equivalent

1. I will use the system more frequently. 4.67 Strongly Agree

2. I have no trouble using the system. 3.67 Agree

3. The system has a clear purpose. 4.67 Strongly Agree

4. I always feel I knew what I wanted to do 4.00 Agree

next.

5. The system is well suited for both students 4.67 Strongly Agree

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 35

and teachers

AVERAGE 4.33 Agree

Legend: Strongly Agree 4.51-5.00, Agree 3.51-4.50, Undecided 2.51-3.50, Disagree 1.51-2.50, Strongly

Disagree 1.00-1.50.

The table above presents the Likert Scale in terms of User-friendliness.

Most of the respondents answered Strongly Agree, right after Strongly

Agree the option “agree” is the 2nd most answered. The lowest average

weighted that we’ve got in the table is 3.67. The general average of the

table of User- Friendliness is 4.33 which is considered in terms of likert

scale is Agree.

Table 4.4 Likert Scale in terms of Usability

Descriptive

Usability AWM Equivalent

1. Overall, I am satisfied with how easy it is to 4.67 Strongly

use the system. Agree

2. It was simple to use this system. 4.33 Agree

3. I am able to complete my work quickly using 4.33 Agree

this system

4. I found the various functions in this system 4.33 Agree

are well integrated.

5. I thought there is consistency in the system. 3.67 Agree

6. I believe I became productive using the 4.67 Strongly

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 36

system. Agree

7. I felt very confident using this system. 4.67 Strongly

Agree

8. The system has no use at all. 1.67 Disagree

Average 4.04 Agree

Legend: Strongly Agree 4.51-5.00, Agree 3.51-4.50, Undecided 2.51-3.50, Disagree 1.51-2.50, Strongly

Disagree 1.00-1.50.

The table above presents the Likert Scale in terms of Usability. Most of

the respondents answered Agree, but the highest average weighted mean

is 4.67, Strongly agree is the 2nd most answered. The lowest average

weighted that we’ve got in table of usability is 1.67 on the question “The

system has no use at all.” which is considered Disagree. The overall

average is 4.04 which is considered agree in terms of likert scale.

Table 4.5 Likert Scale in terms of Information

AWM Descriptive

Information Equivalent

1. Information are easy to read. 4.00 Agree

2. I am able to differentiate the different parts 4.33 Agree

3. The websites content interests me. 4.33 Agree

4. The terminology are clear and precise. 4.67 Strongly

Agree

5. The amount of explanation was adequate for 4.33 Agree

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 37

performing the task

6. It was easy to learn using the system. 4.67 Strongly

Agree

7. The information are relevant to my professionals 3.67 Undecided

needs.

8. The information are correct based on textbooks. 1.00 Undecided

Average 3.87 Undecided

Legend: Strongly Agree 4.51-5.00, Agree 3.51-4.50, Undecided 2.51-3.50, Disagree 1.51-2.50,

Strongly Disagree 1.00-1.50.

The table above presents the Likert Scale in terms of Information. Most of

the respondents say that they agree, but the highest average weighted

mean is 4.67. The lowest average weighted that we’ve got in the table is 1

on the question “The information are correct based on textbooks.” which

considered undecided. The overall average of the table above is 3.87

which is Undecided in terms of information.

Table 4.6 Likert Scale in terms of Design and Navigation

Design and Navigation AWM Descriptive

Equivalent

1. I found the system's interface (buttons, 4.30 Agree

icons, dialogue boxes) an easy way of

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 38

performing system's functions.

2. I felt secure and comfortable in interacting 4.00 Agree

with the system.

3. I always knew where to access the 4.33 Agree

information I wanted

4. Were the screen layouts helpful? 4.00 Agree

5. Were the arrangements of information on 4.33 Agree

the screen proper?

6. The balance of the graphics and text is good 4.00 Agree

7. The menu screen is attractive. 4.67 Strongly Agree

8. I like using the interface of this system 5.00 Strongly Agree

9. The interface of the system is pleasant. 4.67 Strongly Agree

10. The organization of information on the 4.33 Agree

system screens is clear.

11. It is easy to find the information I need. 5.00 Strongly Agree

12. It is fun to explore the system. 3.33 Undecided

Average 4.33 Agree

Legend: Strongly Agree 4.51-5.00, Agree 3.51-4.50, Undecided 2.51-3.50, Disagree 1.51-2.50, Strongly

Disagree 1.00-1.50.

The table above presents the Likert Scale in terms of Design and

Navigation. Most of the students and teachers answered Agree; the

highest average weighted mean is 5. The lowest average weighted is 3.33

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 39

on the question “It is fun to explore the system.” which is Undecided. The

overall averages weighted mean is 4.33 which considered agree.

CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATION

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 40

This chapter discusses the summary of results, conclusions that were

derived from the results and its equivalent recommendations from the

researchers’ point of view.

I SUMMARY

This study focused on the development of the “Food Reservation System

for Mangaldan National High School”. Specifically, it sought to achieve

the following objectives: (1) To identify the problems in the existing

procedures of food reservation of MNHS; (2) To determine the functional

requirements of the Food Reservation System; (3) To identify the non-

functional requirements of the system; and (4) To test the usability of the

developed system.

The developers used descriptive-developmental paired with Kanban

Programming as software development methodology. Data were gathered

through an online survey with the teachers and the students of the

Mangaldan National High School to examine the food reservation system

for Mangaldan National High School. The developers also used library

and internet research as tools for gathering data. Data flow diagram,

flowchart, and wireframes were used in analysing pertinent data.

On the other hand, the major findings, as based on the objectives

presented, include:

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 41

First, the food reservation system used in Mangaldan National High

School created some problems. These include: time-consuming, more

time to eat and less time to wait in line.

Second, the system design is a user-friendly system, meaning anyone

can navigate it without any difficulty. The system contains the Login

Page, Registration Page, Home Page, Add Order, and Reports Page. The

system is mainly used for ordering and reserving their food in the

canteen.

Third, the system’s minimum hardware requirements are processor: Intel

Core 2, Dou, Intel Core, 2 Quad (or compatible processor). Memory: 4

GB, Hard Disk: 320 GB, Screen Resolution: 1366 x 768, Optical Drive:

DVD-ROM drive, Peripherals: Mouse, Keyboard, LCD Screen, NIC,

Printer. The minimum software requirements are operating system:

Microsoft, Windows Server, 2003 with Service, Pack 2 or higher. Software

system: C#, Support: Visual Studio and SQL Server Express, Web

browser: Google Chrome.

Fourth, in the system’s acceptability most answered agree. The highest

average weighted mean is 5 in category of Design and Navigation and

User-friendliness. The lowest average weighted is 1.67 in the category of

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 42

User-friendliness on the question “The system has no use at all.” which

is a Low Proficiency. The overall averages are 4.33 in Design and

Navigation, 3.87 in Information, 4.04 in Usability, and 4.33 in User-

Friendliness.

II CONCLUSIONS

Based on the findings, the following are the conclusions of this research

study:

Traditional guidance records’ keeping is proven to be imperfect, Due to

problems like time-consuming, damages due to natural calamities, and

human errors, a computerized system was developed as answer. The

features of the food reservation system is based on the following

problems of the traditional records keeping. The system is designed to be

more efficient and more reliable while working on the student’s

information and reports. The hardware and software requirements were

recommended to be available during the testing and deployment phase of

the system development. This is to ensure that the system will not

encounter any problem when used by the end-users. In the system’s

acceptability most answered agree. Thus, the system is acceptable to the

end-users.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 43

III RECOMMENDATIONS

The followings are highly recommended:

1. The proposed system shall be adopted and be used in the school to

make reservations easier and less tasking.

2. The features of the system shall be enhanced in due time in order to

cater the needs of the users.

3. The system should meet all the hardware and software requirements

in order to facilitate seamless running and functioning of the system.

4. Further study should be done that will discover the weaknesses of the

system and embed it as part of the system through future studies.

M ANGALDAN NATIONAL H IGH S CHOOL – S ENIOR H IGH S CHOOL 44