1819 3 Ie520 Belen Final Paperwith Updated Tables

AN EVALUATION OF THE BOOKING SYSTEM
OF INDAY ELYSSA’S CATERING SERVICES AND PARTY NEEDS
A Thesis in
IE520 – SYSTEMS ENGINEERING
Presented to the Faculty of Industrial Engineering Department
Cebu Institute of Technology – University, Cebu City, Philippines
In Partial Fulfillment
Of the Requirements for the Degree
BACHELOR OF SCIENCE IN INDUSTRIAL ENGINEERING
By:
BELEN, GAYLE MARIELLE A.
GONZALEZ, ROSE ANN T.
PARAISO, MEKKHA SHEMALLEH T.

ACKNOWLEDGEMENT
We, the researchers, would like to express our deepest gratitude to the people
who helped us throughout this study. To our research adviser, Engr. Erlyn Ivy O. Rago,
for her guidance to us researchers, to Engr. Aries M. Rivero, our Assistant Chair, for his
support and words of wisdom that really helped us a lot in this research. To Mrs. Dela
Calzada, the office-in-charge of Inday Elyssa’s Catering Services and Party Needs, for
sharing us a part of her time despite her busy schedule, to the people in Inday Elyssa’s
Catering Services and Party Needs and Paart Ebelle for warmly welcoming us every time
we visit. Thank you very much.
We would also like to thank our parents for the patience and understanding. For
providing us mental, emotional, and financial support. Also, we thank our friends for their
constant support throughout this study.
And most especially, we express our deepest gratitude and appreciation to our
Almighty God for giving us blessings, the strength, willingness, the drive to finish our
research, and for keeping us safe during the conduct of our study.
The Researchers
DEDICATION
“I dedicate this research study, firstly to God Almighty, my source of strength and
faith, to my family for the support and understanding, to my friends and to other people
who helped us finish this study, to Inday Elyssa’s Catering Services and Party Needs for
allowing us helping us a lot. Thank you very much.”
Gayle Marielle
“This research study is dedicated to my father, who taught me that the best kind
of knowledge to have is that which is learned for its own sake. It is also dedicated to my
mother, who taught me that even the largest task can be accomplished if it is done one
step at a time. I also want to dedicate this to my colleagues, sisters and friends who
offered unwavering encouragement and support. Most of all, to our Almighty God who is
the source of faith and wisdom to successfully fulfill this study.”
Rose Ann
“This study is wholeheartedly dedicated to my beloved parents, who have been
my source of inspiration and gave us strength when I thought of giving up, who
continually provide their moral, spiritual, emotional, and financial support. I also dedicate
this research to the Almighty God, THANK YOU for the guidance strength, power of mind,
protection and skills and for giving me a healthy life. All of these, I offer to you.”
Mekkha Shemalleh
Table of Contents
CHAPTER I...................................................................................................................................................... 1
1.1 Introduction ...................................................................................................................... 11
1.1.1 Rationale of the Study .......................................................................................... 11
1.1.2 Theoretical Background ........................................................................................ 12
1.1.3 Flow of the Research Process ............................................................................... 16
1.2 The Problem ...................................................................................................................... 17
1.2.1 Statement of the Problem .................................................................................... 17
1.2.2 Statement of Assumptions ................................................................................... 17
1.2.3 Scope and Limitations of the Study ...................................................................... 19
1.2.4 Significance of the Study....................................................................................... 20
1.3 Research Methodology ..................................................................................................... 21
1.3.1 Research Environment.......................................................................................... 22
1.3.2 Research Respondents.......................................................................................... 22
1.3.3 Research Instruments ........................................................................................... 22
1.3.4 Research Procedures ............................................................................................ 23
CHAPTER II .................................................................................................................................................. 25
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA..................................................................... 25
2.1 Systems Scoping and Concept Definition ......................................................................... 25
2.1.1 Company Profile ................................................................................................... 25
2.1.2 The System and Its Function .................................................................................... 28
2.1.3 Input – Process – Output Framework ...................................................................... 29

2.2 Functional Analysis ................................................................................................................. 30
2.2.1 Work-Centered Analysis .......................................................................................... 30
2.2.2 Cross-Functional Chart ......................................................................................... 31
2.2.3 Data Flow Diagram Level 0,1,2 ................................................................................ 33
2.2.4 Systems Algorithm ................................................................................................... 35
2.2.5 Other Systems in the Organization .......................................................................... 36
2.3 Requirements Analysis and Its Impact ................................................................................... 38
2.3.1 Cost of Service.......................................................................................................... 38
2.3.2 Internal and External Factors ................................................................................... 43
2.4 System Analysis ...................................................................................................................... 45
2.4.1 Compatibility Analysis .............................................................................................. 45
2.4.2 Stability Analysis ...................................................................................................... 45
2.5 Problem Investigation ............................................................................................................ 48
2.5.1 Problem Areas.......................................................................................................... 48
2.6 Root Cause Analysis................................................................................................................ 51
2.6.1 Ishikawa Diagram ..................................................................................................... 51
2.6.2 Failure Mode and Effect Analysis............................................................................. 53
2.6.3 Problem Prioritization Matrix .................................................................................. 57
2.6.4 Root Cause Analysis Matrix .................................................................................. 58
2.6.5 Root Cause Prioritization ...................................................................................... 61

2.6.6 Analysis of the Problem ........................................................................................... 62
2.6.7 Formulation of the Options ..................................................................................... 63
2.6.8 Evaluation of the Options ........................................................................................ 68
2.6.9 Option Prioritization ................................................................................................ 71
CHAPTER III ................................................................................................................................................. 74

PROPOSALS FOR IMPROVEMENT ............................................................................................................... 74
3.1 Systems Improvement Scheme .............................................................................................. 74
3.1.1 Summary of Proposals ............................................................................................. 74
3.1.2 Systems Optimization Roadmap .............................................................................. 76
3.1.3 Work-Centered Analysis Framework .................................................................... 78
3.1.4 Cross-Functional Chart .......................................................................................... 79
3.1.5 Data Flow Diagram Level 0,1,2............................................................................... 81
3.2 The Proposed System ............................................................................................................. 84
3.2.1 User Interface / System Interface ............................................................................ 84
3.2.2 Data Base ................................................................................................................. 95
3.2.3 Entity Relationship Diagram .................................................................................... 97
3.2.4 Data Dictionary ........................................................................................................ 98
3.2.5 Sample Data Files and Records .............................................................................. 100
3.3 Overall Project Implementation ........................................................................................... 103
3.3.1 Failure Mode Effect Analysis.................................................................................. 103
3.3.2 Cost of Service........................................................................................................ 108

3.3.3 Implementation Plan ............................................................................................. 111
3.3.4 Work Breakdown Structure ................................................................................... 112
3.3.5 Responsibility Assignment Matrix.......................................................................... 113
3.3.6 Gantt Chart ............................................................................................................ 115
3.3.7 Precedence Diagram .............................................................................................. 117
3.3.8 Network Diagram ................................................................................................... 118
3.3.9 Critical Path Network ............................................................................................. 118
3.4.0 Cost of Proposed System ....................................................................................... 119
3.3.8 Cost Benefit Analysis .............................................................................................. 121
3.3.9 Key Performance Indicator .................................................................................... 123
CHAPTER IV ............................................................................................................................................... 125

Summary, Findings, Conclusion, Recommendations; Bibliography .......................................................... 125
4.1 Summary ......................................................................................................................... 125
4.2 Findings ........................................................................................................................... 126
4.3 Conclusions ..................................................................................................................... 127
4.4 Recommendations .......................................................................................................... 128
BIBLIOGRAPHY .......................................................................................................................................... 129

APPENDICES .............................................................................................................................................. 131
CURRICULUM VITAE ............................................................................................................................. 147
List of Figures
Figure 1: Flow of Research Process ............................................................................................................ 16
Figure 2: Inday Elyssa’s Business Logo ....................................................................................................... 25
Figure 3: Inday Elyssa’s Organizational Structure ..................................................................................... 27
Figure 4: The System and Its Functions ..................................................................................................... 28
Figure 55: Input-Process-Output Framework ............................................................................................ 29
Figure 6: Existing Work-Centered Analysis Framework ............................................................................ 30
Figure 7: Existing Cross-Functional Chart .................................................................................................. 31
Figure 8: Existing Cross-Functional Chart .................................................................................................. 32
Figure 9: Data Flow Diagram Level 0.......................................................................................................... 33
Figure 10: Data Flow Diagram Level 1........................................................................................................ 33
Figure 12: System’s Algorithm ................................................................................................................... 36
Figure 13: Internal and External Factors .................................................................................................... 43
Figure 14: PIECES Framework..................................................................................................................... 48
Figure 15: Ishikawa Diagram ...................................................................................................................... 51
Figure 16: Pareto Diagram.......................................................................................................................... 61
Figure 17: System Optimization Roadmap ................................................................................................ 76
Figure 18: Proposed Work-Centered Analysis Framework ....................................................................... 78
Figure 19: Proposed Cross-Functional Chart.............................................................................................. 79
Figure 20: Proposed Cross-Functional Chart.............................................................................................. 80
Figure 24: Entity Relationship Diagram ..................................................................................................... 97
Figure 25: Implementation Plan............................................................................................................... 111
Figure 26: Work-Breakdown Structure .................................................................................................... 112
Figure 27: Network Diagram .................................................................................................................... 118
List of Tables
Table 1: Inday Elyssa's Contact Profile ....................................................................................................... 25
Table 2: Cost of Service of the Existing Booking System ........................................................................... 39
Table 3: Existing Labor Cost........................................................................................................................ 40
Table 4: Existing Labor Cost Computation ................................................................................................. 40
Table 5: Existing Material Cost ................................................................................................................... 41
Table 6: Existing Material Cost Computation ............................................................................................ 43
Table 7: Internal Factors ............................................................................................................................. 44
Table 8: External Factors ............................................................................................................................ 45
Table 9: Stability Analysis Factor 01 .......................................................................................................... 46
Table 10: Stability Analysis Factor 02 ........................................................................................................ 47
Table 11: Summary of Problem Areas ....................................................................................................... 49
Table 12: Problem Selection Criteria ......................................................................................................... 50
Table 13: Failure Mode and Effects Analysis of the Existing System ........................................................ 56
Table 14: Problem Prioritization Matrix .................................................................................................... 57
Table 15: Problem Prioritization Computation ......................................................................................... 58
Table 16: Problem Prioritization Basis ....................................................................................................... 58
Table 17: Root Cause Analysis.................................................................................................................... 60
Table 18: Problem Analysis 01 ................................................................................................................... 62
Table 23: Formulation of Option for Problem 02 ...................................................................................... 65
Table 26: Evaluation of Options ................................................................................................................. 68
Table 27: Computation of Evaluation of Options ...................................................................................... 69
Table 28: Evaluation of Options of Basis ................................................................................................... 69
Table 29: Option Prioritization ................................................................................................................... 72
Table 30: Option Prioritization Computation ............................................................................................ 73
Table 31: Summary of Proposal ................................................................................................................. 75
Table 32: Client’s Booking Transaction Database ..................................................................................... 95
Table 33: Food and Drink’s Selection Database ........................................................................................ 95
Table 34: Additional Event Item Database ................................................................................................ 95
Table 35: Finalization of Foods and Additional Event Items Database .................................................... 96
Table 36: Final Confirmation Database...................................................................................................... 96
Table 37: Data Dictionary ........................................................................................................................... 99
Table 38: Client Booking Transaction Sample Record ............................................................................. 100
Table 39: Food and Drinks Booking Transaction Sample Record............................................................ 101
Table 40: Additional Event Items Sample Record ................................................................................... 101
Table 41: Finalization of Food and Event Items Sample Record ............................................................. 101
Table 42: Final Event Booking Confirmation Sample Record .................................................................. 102
Table 43: Failure Mode and Effects Analysis of the Proposed System ................................................... 107
Table 44: Cost of Service of the Proposed Booking System .................................................................... 108
Table 45: Proposed Labor Cost................................................................................................................. 109
Table 46: Proposed Labor Cost Computation ......................................................................................... 109
Table 47: Proposed Material Cost ............................................................................................................ 109
Table 48: Proposed Material Cost Computation .................................................................................... 110
Table 49: Energy Cost ............................................................................................................................... 110
Table 50: Energy Cost Computation......................................................................................................... 110
Table 51: Work-Breakdown Structure Purpose and Limitations ............................................................ 112
Table 52: Responsibility Matrix................................................................................................................ 113
Table 53: Gantt Chart ............................................................................................................................... 116
Table 54: Precedence Diagram ................................................................................................................. 117
Table 55: Total Labor Cost ........................................................................................................................ 120
Table 56: Cost of Solutions ....................................................................................................................... 121
Table 57: Cost per Year............................................................................................................................. 121
Table 58: Estimated Cost of Savings ........................................................................................................ 122
Table 59: Payback Period ......................................................................................................................... 122
Table 60: Key Performance Indicator Computation ................................................................................ 123
CHAPTER 1
THE PROBLEM AND ITS SCOPE
1.1 Introduction
1.1.1 Rationale of the Study
A large part of planning an event revolves around the food you intend on
having for your attendees [1]. The process of figuring out what food choices to serve to
the guests is difficult. This is what makes catering service companies so important to
events. A Catering Service provides hot or cold food to clients during special occasions
like birthdays, weddings, graduations, and fiestas. The business may cater in food that
consists of hot gourmet meals prepared on-site, buffet food served in chafing dishes, or
party platters, with beverages. Catering companies send their service crew over to the
site of the event [2].
Prior to the event, transaction between the client and the catering company
happens. Transaction involves meeting between the client and the representative of the
catering service company, choosing which food shall be served during the event, knowing
the location and date of the event, and other necessary information needed. Majority of
the catering service companies require more or less (50%) of the total payment of the
client as down payment. The transaction usually happens at least four (4) days before
the event.
In Inday Elyssa’s Catering Services and Party Needs, the client should visit
the company for a face-to-face transaction, no matter where the client is located, for
them to avoid being scammed by the client. The company follows a manual taking of
orders of every client transfers the order by writing every order of every booking client
in their white board. The company sometimes lack manpower when they accommodate
consecutive five (5) bookings or more. The company has also experienced cancellation
of booking from a client on the day of the event, because the client did not have enough
money to pay the rest of the needed payment.
The study is done to provide more accurate booking transaction for the
company, that shall allow the company to meet the needs and wants of every client and
to address the existing problems in the company. Booking system is the core of every
catering service company that is why it is very important for them.
1.1.2 Theoretical Background
A system is defined as a group of interrelated components working together
towards a common goal, by accepting inputs and producing outputs in an organized
transformation process [3].
Customer satisfaction is considered as key factor determining organization’s
success in today’s competitive market place. The growth of popularity of catering services
in the Philippines shows the necessity of evaluation of their customer loyalty (Pileliene,
2013). Thus, the research was provided endeavoring to evaluate customer satisfaction
with catering services in Inday Elyssa’s Catering Services and Party Needs. It is very
common for the companies to use technology to greater or lesser degree. In many cases,
the good functioning of the equipment, networks and systems will be the key for the
business to continue operating. Automated systems eliminate the need for human
interference in order to complete a task. In other words, the customer will be offered
directly a technological service [4].
The researchers found out that the most problem encountered in Inday
Elyssa’s Catering Services and Party Needs is on its booking processing. Workers usually
uses the manual booking through meeting the client in their main office. An automated
booking system is a system that manage bookings, plan events on an online calendar,
design custom menus and send bills to customers. With the automated processes that
technology can provide productivity reaches a higher level.
In this study, a number of tools are used to identify, support and analyse
information that helped the researchers for the detailed recommendation of the system’s
improvement of the company.
Process Flow Chart
It is a graphical representation and visualizing of a business process
through a flowchart. It is used as a means of getting a top-down understanding of how
a process works, what steps it consists of and what events change outcomes.
Cross Functional Chart
It is used to breakdown the process flow by the people involved in the
process. The goal of a cross functional chart is to identify which responsibilities are
assigned to which people. This is also a great way to identify gaps in the process or
unequal work load distribution and processing of information towards the organization.
Thus, cross functional chart also gives who is responsible to such information inside the
organization.
Work-Centered Analysis (WCA) Framework
It is a framework that summarizes the elements of any business
professional should look at when analyzing an existing or potential system in an
organization. The following diagram summarizes the framework as follow (Alter and
Robinson, 1996):
The customer is whoever receives and uses the product of the work system.
This may be an external or an internal customer, an external customer is for the
organization's product and it may be an internal customer which is inside the organization.
The product is the combination of physical things, information, and service
that the work system produces for the customer. The work system exists to produce the
product for the customer.
The business process is a related group of activities that uses people,
information, and other resources to create value for internal or external customers.
The participants are people who perform the work steps in the business
process. The same business process might be performed with different degrees of
success depending on the skills, training, and interests of the participants.

The information is the information used by the participants to perform their
work. Some of the information may be computerized, but other important information
may never be captured on a computer.
The technology is a tool to perform work directly or used to help people to
perform work.
Data Flow Diagram
It is a graphical representation of the flow of data through an information
system. It enables the researcher to represent the processes of the information system
from the viewpoint of data. The DFD helps to visualize how the system operates, what
are the systems output, and how it will be implemented. Data flow diagrams are used by
the researcher to design information processing systems. The researcher creates a DFD
in order to model the functions that the product costing system it also used by to grouped
together to represent a sub – system to the system being analyzed.
Failure Modes and Effects Analysis
FMEA is a methodical approach to analyzing potential problems, errors, and
failures and evaluating the robustness of a product design (McDonough et al., 2004).
FMEA can be used to evaluate systems, product designs, processes, and services and is
essential to finalizing the design of a product or identifying how a part, subsystem, or
system might fail, as well as the impact of failure on safety and effectiveness. Thus, FMEA
provides an opportunity to design a potential failure mode out of a product or process.

The researchers use FMEA to evaluate processes for possible failures and
to prevent them by correcting the process proactively rather than reacting to such event
after failures have occurred. FMEA is useful in evaluating a new process prior to
implementation and in assessing the impact of a proposed changes in the system to the
company.
1.1.3 Flow of the Research Process
Figure 1: Flow of Research Process
The figure above shows the procedures that the researchers underwent to
come with the appropriate solutions to improve the booking system of the catering
services. The research inputs are gathered to assess the existing booking system of the
company through interview, observation, document analysis and questionnaire were
properly analyzed using various analytical tools to come up with recommendations.

1.2 The Problem
1.2.1 Statement of the Problem
This study is conducted to determine the problem within the company
especially on the booking part of the Inday Elyssa’s Catering Services. For this study, it
also aims to evaluate the problem areas and suggest a proposal for the improvement of
its booking system through answering the following questions:
1. What is the performance of the existing booking system and its
current processes that are involved on the establishment?
2. What are the possible problems and root causes and effects in their
process of booking in the current system in the perspective of the management, the
workers and the researchers?
3. What are the recommendations that can be implemented in order to
solve the problem in the current system under study?
1.2.2 Statement of Assumptions
These are assumptions set by researchers in order to quantify the result of
the study and to have consistency in the research:
The process time was made from estimates of the office-in-charge
since no standard time was available for the booking system.
The estimation of the processing times of each of the steps involved in the
booking process is an important task used for implementing plans: schedule a finite set
of client orders, given a finite set of resources that can perform the different operations.
Pure estimation was made for the process time in booking events since the time differs
from one another.
The business establishment has knowledgeable personnel and
technology for the possible upgrade in the booking system.
As interviewed by the researchers, the company is willing to adapt to the
new system that will be proposed since they already have a knowledgeable person
designated for this.
There is a record for the different bookings made per client.
The researchers were given the official receipts made in every transaction.
An excel file was made for the compilation of all the data gathered.
There is a standard operating cost per unit.
The standard operating costs include the cost of goods sold, which are the
expenses directly tied to the production of goods and services. Some of the costs included
in the booking system are: Direct Material Costs and Direct Labor Cost.
The processes and details of the frequency of occurrences that are
gathered from the office-in-charge involved in the booking system are
assumed true and valid.
Facts and validity are significant because it helps to ensure that researchers
are using appropriate approach that truly measure the issues of importance. All the
information collected from the company are deemed true and treated with utmost
confidentiality.
1.2.3 Scope and Limitations of the Study
The researchers only focused in the existing booking system of the catering
service. These are the scope and limitations of the study that helps on which place, time
and subject to focus.
Place Delimitation
The study was conducted in Inday Elyssa’s Catering Services at Tungkop
Minglanilla, Cebu.
Time Delimitation
This study is conducted from April 2019 to May 2019, summer term of the
school year 2018-2019.
Subject Delimitation
The study covers the existing process for the booking system of the Inday
Elyssa’s Catering Services and Party Needs in Tungkop, Minglanilla. The scope of the
observations, findings and the solutions started from the receiving of calls which is
handled by the officer-in-charge up to the final booking with the releasing of receipt and
signing of the contract of the agreement from the office-in-charge to the client. The
respondents for interview are the office-in-charge who have the profound knowledge
about the existing booking system.

1.2.4 Significance of the Study
This section aims to provide a brief description on the various significances
of the study that would be beneficial to the following:
The Company
The proposed study aims to provide an accurate booking system for the
establishment, that shall allow them to meet the needs and wants of every client and to
address the existing problems in the company. This study will lead them to engage in a
new and improved booking system for their business. Adapting a more advanced system
in the booking process could help the establishment to open opportunity for more profits
since the errors are minimized. Also, this serves as a reference for them to be able to
improve their process in booking in order to meet the demand of the clients.
The Clients
The clients can also gain from this study, it gives the clients an assurance
of complete order package with the right service in the catering service provided. Also,
accurate booking system and shorter processing time could give clients the idea of valuing
the brand of the company and it leads to customer satisfaction.
The Employees
Improvement in the booking system will make the work of the employees’
easier and order accuracy can lessen the amount of work of the employees. The outcome
of the study can facilitate them to be able to have a worthwhile approach in order to help
improve the company’s gain.
Suppliers
It would increase flexibility and speed of joint responses to changing market
or customer needs.
The Researchers
It develops knowledge in solving problems by applying the different
principles, tools and techniques of the industrial engineering in conceptualizing the design
of the database. Through this study, it gives an opportunity for the researchers formulate
and give suggestions for the development of the booking process in the establishment.
Future Researchers
This research benefits the future researchers that could be used as their
guide in doing research works. This study could be used as their reference for their future
studies and enable them to think other options in improving the booking system of their
host company. Also, this may serve as their reference in conducting new researches or
in testing the validity of other related findings.
1.3 Research Methodology
To achieve the objectives of this study, the researchers have undertaken the
following research methods. The research methods are as follows:

1.3.1 Research Environment
The researchers conducted the study in Inday Elyssa’s Catering Services
and Party Needs, which is located in Tungkop, Minglanilla, Cebu. The study has focused
on the existing booking system of the catering company.
This study is pioneered by the fifth-year students of CIT-U in Inday Elyssa’s
Catering Services and Party Needs.
1.3.2 Research Respondents
The study was conducted by solely interviewing the officer-in-charge, or the
one handling the business since the owner of Inday Elyssa’s Catering Services and Party
Needs is out of the country when the researchers have conducted the study.
1.3.3 Research Instruments
The instruments used in the study are interview, observation, document
analysis, and questionnaire. These instruments are used to obtain data for the
accomplishment of the study, and to clarify and verify the content of the responses made
from other research instruments.
Interview
Through interview, the researchers ask questions to discover important
information that will be helpful to the study. This includes asking question regarding the
existing processes of the system to be studies, to determine what problems they are
encountering and what would be the process or method that needs to be changed or to
be improved. This information is necessary especially in integrating the proposed system.

Observation
Through observation, the researchers are able to determine the focus area
in the existing system of the company and are able to evaluate on what process/es and
which area/s of the existing system need to be changed or improved.
Document Analysis
Through this research instrument, the researchers are able to obtain
information from the company’s documents and use it for future references for the
analyzation and understanding more of the existing system. The data gathered from
doing document analysis are used to formulate the study’s proposals and improvements.
Questionnaire
Through questionnaire, the researchers of this study are able to get
information to support the data gathered from doing other research instruments. This
research instrument is helpful in formulating proposals and improvements, because the
researchers have a wider source of information.
1.3.4 Research Procedures
Listed below are the procedures done for this research study:
Data Gathering
The data needed in order to accomplish this study are gathered from
different resources. By using different research instruments, the researchers have
gathered information that are reliable and helpful enough for this study. The researchers
visited the company, interviewed the officer-in-charge, obtained documents, and
observed the existing booking system of the company in order to get the data for the
study accurate enough to be used.
Data Analysis
With all the information gathered in the Data Gathering procedure, the
researchers are able to analyze and interpret the information. Setting of priorities and
identifying whether information is useful for every phase of the research study are
observed. Formulating and selecting a solution to the problem are the essentials for the
proposed system to be implemented and developed.

CHAPTER 2
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
2.1 Systems Scoping and Concept Definition
2.1.1 Company Profile
Figure 2: Inday Elyssa’s Business Logo
Inday Elyssa’s Catering Services and

Name of Company
Party Needs
Location Tungkop, Minglanilla, Cebu
490-3323
Contact Numbers 419-1611
0922-894-5781
Industry Catering Services
Table 1: Inday Elyssa's Contact Profile
As seen in the picture above, the name “Inday Elyssa’s” is placed inside the
buffet. The pencil grayscale effect on the logo means: Inday Elyssa’s Catering Services
and Party Needs was established very well with all the challengers that the owner has
overcome.
Company Roots
The catering service company was established in the year 2014 when the
owner decided to venture into catering business. It was named after the owner’s youngest
daughter who is diagnosed with autism since she was born – Inday Elyssa. The owner’s
siblings are currently taking care of the catering business as well as other businesses of
the owner, since she is currently staying in United States of America with her children.
Services Offered
Inday Elyssa’s Catering Services and Party Needs offers catering services to
all kinds of occasions at any given date, at any location within Cebu City and the southern
part of Cebu Province. The offer any other things the client wants (e.g. display
decorations, lightings, food tent) for free.
Vision
A small and humble catering service company that makes every Cebuano
have a satisfied meal in occasions important to their life.
Mission
To serve the best tasting food that suits the taste of the mass, make a long-
lasting impression, and make them crave for another taste of Inday Elyssa’s.
Objectives
The following are the objectives of Inday Elyssa’s Catering Services and
Party Needs:
1. To fulfill every client’s needs, wants, and expectations in the best
way possible.
2. To give quality service in every booking.
3. To serve the best-tasting food to every plate.
Organizational Structure
Figure 3: Inday Elyssa’s Organizational Structure

2.1.2 The System and Its Function
Figure 4: The System and Its Functions

2.1.3 Input – Process – Output Framework
Figure 55: Input-Process-Output Framework

2.2 Functional Analysis
2.2.1 Work-Centered Analysis
CUSTOMERS
External – Clients/Customers
Internal – Management, Staff
and Crew
PRODUCTS/SERVICES
Existing Booking System
BUSINESS PROCESS
1. Receives client s inquiry
2. Lets the client fill out necessary event information 8. Asks client details about the event area
3. Presents to client the food menu and different food 9. Conducts ocular inspection on the event area
promo 10. Discusses with the client the arrangement or layout during the
4. Presents to client list of event items included in the actual event
booking 11. Sums up all the expenses
5. Takes note of client s orders 12. Shows and explains to client about the expense breakdown
6. Reads and reviews to client overall booking and event13. Receives down payment from client
details 14. Lets the client sign the contract
7. Informs client of the terms and conditions 15. Posts to white board the event and booking details
INFORMATION
TECHNOLOGY
PARTICIPANTS
Client name, Event
Office-in-Charge, Manual Booking
name, Theme,
Customers/ Clients System and
Location, Date and
Telecommunication
Time, Ordered Food,
Quantity, Price,
Figure 6: Existing Work-Centered Analysis Framework

2.2.2 Cross-Functional Chart
Title: Inday Elyssa s Existing Booking System

OFFICE-IN-CHARGE / BOOKING IN TIME
RISK/S CUSTOMER
CHARGE (min)
Start
RECEIVING CUSTOMER S INQUIRY
Receiving client s Client visits the

entertained, Not able
5
to entertain client s
inquiry company
Client inquiry not
inquiry very well
Client inquires Informs client to visit the

No
personally? company personally
Yes
Fills out event
5
information
Presents to client the

food menu and 5
different food package
No available copy of the food menu, Orders
not entertained, Wrong food choice marked
ENTERTAINING CUSTOMER S ORDER
Take note client s food

7.5
choices
check on food menu
Client wants to Presents to clients the list

order additional No of food items included in
food? 5
the booking
Yes
Presents to clients the list
of food choices 5
Client wants to Reads to client event

add event No and booking and A
items? details 2.5
NEGOTIATING OTHER NEEDS
B
Wrong information noted
Presents to clients
Yes the list of event 5
items
Clients desired
event item on No C
the list?
Yes D
Take note client s

7.5
additional event
items
Figure 7: Existing Cross-Functional Chart

Title: Inday Elyssa s Existing Booking System
RISK/S CUSTOMER OFFICE-IN-CHARGE / BOOKING IN CHARGE TIME (min)
5
Client wants to
Client agrees to
No change something
the details
in the booking?
Reviews to client the

Yes 2.5
terms and conditions
Client agrees to
Tables and chairs may not fit in the event
area , Not able to locate the event area
terms and
FINALIZING CUSTOMER S ORDER
conditions? Can company

C No afford to have the No B
No item?
Yes Yes
Discusses to client
Client wants to Client s event area 5
possibilities if the company
use the exclusive No is near the
provides the item
party areas? company?
Client wants to
D Yes pursue adding
Yes No the item?
No
Asks the client to provide

sketch of event area from
BOOKING OF CUSTOMER S ORDER
Client agrees to the company

have an ocular
Wrong orders booked
inspection on the
event area? Conducts ocular inspection 180
Yes
Discusses with client the 20

Yes arrangement in the actual
event
Sums up all expenses 15
Shows to client the

Booking details got mixed with other booking
Not able to post the booking on white board,
breakdown of expenses 10
Client agrees to
the booking cost?
POSTING OF ORDER
details
Receives 50% down 5

Yes
payment from the client
Posts to the whiteboard the 17

Signs the contract
event and booking details
Keeps the physical copy of

the booking and the
conrtact
End
Figure 8: Existing Cross-Functional Chart

2.2.3 Data Flow Diagram Level 0,1,2
Figure 9: Data Flow Diagram Level 0

DFD LEVEL TWO
LISTING OF BOOKED EVENT
1.1 Manual Booking

PERSCONAL SERVICE CONFIRMATION Office-in-charge
Customer/Client CUSTOMER System
INFORMATION DETAILS
INFORMATION
1.2
PROVISIONAL
BOOKING DETAILS CUSTOMER BOOKING
INQUIRY
1.3
EVENT/ PARTY BOOKING APPROVAL/DISAPPROVAL
ACCEPT/DECLINE OF REQUEST
2.1
AVAILABILITY OF SCHEDULED DATE
CHOSEN DATE & TIME
SET DATE AND TIME CHOSEN DATE & TIME AND TIME
FULL DETAILS
2.2
TYPE OF EVENT IDENTIFIED EVENT EVENT CHOSEN
SET EVENT
2.3
AVAILABILITY OF
CHOSEN AREA PARTY LOCATION
SET AREA CHHOSEN AREA
SAVED
2.4 DATA
2.3 SET DATE AVAILABILITY OF
ORDER
FOOD
ANDAND DRINKS
TIME ORDER
FOOD ORDER
CHOICE
3.1 AVAILABILITY OF
PARTY NEEDS PARTY NEEDS
REQUESTS PARTY NEEDS
4.1
PARTY CHANGES ADDITIONAL
REVISED PARTY BOOKING BOOKING CHANGES CHANGES
CONFIRMATION
5.1
PAYMENT VALIDATION INVOICE
REQUEST BALANCE PAYMENT
6.1
BOOKING VERIFICATION FULFILLED RESERVATION
RESERVED BOOKING

2.2.4 Systems Algorithm
A systems algorithm is a logical sequence of steps performed by the
participants involved in the system. Listed below are the task performed by the
participants:
Customer / Client
1. Inquires booking services in a specific date and time.
2. Gives order arrangement through filling up the order slip and signs
the contract of agreement.
3. Gives the complete details of event and contact information.
4. Pays the down-payment of the final booking of catering services.
Booking-in-charge
1. Receives the order specifications from the customer.
2. Gives the equivalent price of the booking service.
3. Creates the quotation and fills out the complete details of the
booking in the white board.
4. Assigns personnel to buy materials for the preparation of the event.
5. Responsible for giving instructions to the staffs specifically the
waiters and the cook.

2.2.5 Other Systems in the Organization
Figure 12: System’s Algorithm
For the company to be operational in achieving its goals, it should be
supported by other systems in the company. These are the following systems involved in
the booking system. These are beyond the scope of the study but are somehow related
to the system under study.
Accounting System
In this system, the customer will pay for the product and services ordered.
This includes the costumers paying in cash, checks and transferring money from bank to
bank accounts. This system ensures that the payment is paid in due time.
Inventory System
This system includes the checking of the available raw materials or products
in the storeroom. The stocks on hand is check if it is enough to cater the quantity needed
by the costumers. Aside from that, the raw materials from the production is also check
and clarified if its quantity is enough from the sales order.
Supply Receiving System
This system covers the receiving of the raw materials from the suppliers.
The lists for the raw materials and the overall cost are the information in the main office.
Delivery System
After the allocation of the foods to each of the costumers, the planning of
routes is needed in order to know the exact location of the delivery. The products are
ready to dispatch and will give a delivery report to the booking-in-charge.

2.3 Requirements Analysis and Its Impact
2.3.1 Cost of Service
Total Labor Cost Material Usage Cost (php)

Estimated
Estimated Labor Total
Process
Process In-charge Process Rate Cost
Time Cost Description Qty Material Rate Cost
Time per (php)
(min)
(min) minute
Receives client's
5 5 3.41 - - - - 0.00 3.41
inquiry
Lets the client fill ball pen 1 0.0005

out necessary 5 5 3.41 0.4005 2.00 5.41
food menu 1 0.4000
event information
Presents to client food menu 1 0.4000
the food menu ball pen 1 0.0005
10 10 6.82 0.8011 8.01 14.83
and different food extra paper 1 0.4000
promo Calculator 1 0.0005
Presents to client Booking-in- food menu 1 0.4000
list of event items charge / ball pen 1 0.0005
10 10 0.6818 6.82 0.8011 8.01 14.83
included in the Officer-in- Calculator 1 0.0005
booking charge extra paper 1 0.4000
Takes note of food menu 1 0.4000
15 15 10.23 0.4005 6.01 16.24
client’s orders ball pen 1 0.0005
Reads and
reviews to client
5 5 3.41 - - - - 0.00 3.41
overall booking
and event details
Informs client of terms and
1 0.4000
the terms and 3 3 2.05 conditions 0.8000 2.40 4.45
conditions Contract 1 0.4000
5 5 3.41 - - - - 0.00 3.41

Asks client details
about the event
area
Conducts ocular
inspection on the 180 180 122.73 - - - - 0.00 122.73
event area
Discusses with
the client the extra paper 1 0.4000
arrangement or 20 20 13.64 0.4005 8.01 21.65
layout during the ball pen 1 0.0005
actual event
Calculator 1 0.0005
Sums up all the ball pen 1 0.0005
15 15 10.23 0.8011 12.02 22.24
expenses extra paper 1 0.4000
food menu 1 0.4000
Shows and
explains to client
about the 10 10 6.82 - - - - 0.00 6.82
expense
breakdown
Receives down calling card 1 0.2900
payment from 5 5 3.41 Calculator 1 0.0005 0.2911 1.46 4.86
client ball pen 1 0.0005
Lets the client ball pen 1 0.0005
2 2 1.36 0.4005 0.80 2.16
sign the contract Contract 1 0.4000
white board
Posts to white 1 0.0010
marker
board the event
15 15 10.23 white board 0.0019 0.03 10.26
and booking 1 0.0001
eraser
details
white board 1 0.0009
TOTAL 305 305 0.6818 207.95 5.0984 48.75 256.70
Table 2: Cost of Service of the Existing Booking System
This table shows the cost of service in Inday Elyssa’s Catering Services and
Party Needs. It is determined that the cost of service for the existing booking system is
Php 256.70. The following are the derivations of the table above:
Labor Cost
Table 3: Existing Labor Cost
This table shows the compensation and labor cost per minute in the existing
system. The operating hours of the company is 11 hours every day, from 8:30 A.M. to
7:30 P.M.
php
450 𝐩𝐡𝐩
day
𝐁𝐨𝐨𝐤𝐢𝐧𝐠 − 𝐢𝐧 − 𝐂𝐡𝐚𝐫𝐠𝐞 = = 𝟎. 𝟔𝟖𝟏𝟖
Booking- 660 minutes 𝐦𝐢𝐧
1 day ×
in- 1 day
charge php
𝐁𝐨𝐨𝐤𝐢𝐧𝐠 − 𝐢𝐧 − 𝐂𝐡𝐚𝐫𝐠𝐞 = (0.6818 ) × (305 mins) = 𝟐𝟎𝟕. 𝟗𝟓 𝐩𝐡𝐩
min
Table 4: Existing Labor Cost Computation

Material Cost
Table 5: Existing Material Cost
The table above shows the list of materials used in the existing system.
Since the company operates every day, there are 330 working days on their calendar for
a whole year.
Below is the table for the individual computation for the usage of each
material listed in the table in Material Cost.
php
80 ream 𝐩𝐡𝐩
𝐅𝐨𝐨𝐝 𝐦𝐞𝐧𝐮 = = 𝟎. 𝟒
Food 200 pcs 𝐩𝐜
1 ream × 1 ream
menu
php
𝐅𝐨𝐨𝐝 𝐦𝐞𝐧𝐮 = (0.4 ) × (55 mins) = 𝟐𝟐 𝐩𝐡𝐩
pc
php
𝐂𝐨𝐧𝐭𝐫𝐚𝐜𝐭 = = 𝟎. 𝟒
200 pcs 𝐩𝐜
Contract 1 ream × 1 ream
php
𝐂𝐨𝐧𝐭𝐫𝐚𝐜𝐭 = (0.4 ) × (5 mins) = 𝟐 𝐩𝐡𝐩
pc
php
𝐄𝐱𝐭𝐫𝐚 𝐩𝐚𝐩𝐞𝐫 = = 𝟎. 𝟒
Extra 200 pcs 𝐩𝐜
1 ream × 1 ream
paper
php
𝐄𝐱𝐭𝐫𝐚 𝐩𝐚𝐩𝐞𝐫 = (0.4 ) × (55 mins) = 𝟐𝟐 𝐩𝐡𝐩
pc
php
Terms 𝐓𝐞𝐫𝐦𝐬 𝐚𝐧𝐝 𝐂𝐨𝐧𝐝𝐢𝐭𝐢𝐨𝐧𝐬 = = 𝟎. 𝟒
200 pcs 𝐩𝐜
and 1 ream × 1 ream
conditions php
𝐓𝐞𝐫𝐦𝐬 𝐚𝐧𝐝 𝐂𝐨𝐧𝐝𝐢𝐭𝐢𝐨𝐧𝐬 = (0.4 ) × (3 mins) = 𝟏. 𝟐 𝐩𝐡𝐩
pc
php
35 𝐩𝐡𝐩
pack
𝐜𝐚𝐥𝐥𝐢𝐧𝐠 𝐜𝐚𝐫𝐝 = = 𝟎. 𝟐𝟗
Calling 10 pcs 12 cards 𝐜𝐚𝐫𝐝
1 pack × × 1 pc
card 1 pack
php
𝐜𝐚𝐥𝐥𝐢𝐧𝐠 𝐜𝐚𝐫𝐝 = (0.29 ) × (5 mins) = 𝟏. 𝟒𝟓 𝐩𝐡𝐩
card
php
390 𝐩𝐡𝐩
𝐰𝐡𝐢𝐭𝐞 𝐛𝐨𝐚𝐫𝐝 = unit = 𝟎. 𝟎𝟎𝟎𝟗
White 330 days 660 mins
2 years × 1 year ×
𝐦𝐢𝐧
board 1 day
php
𝐰𝐡𝐢𝐭𝐞 𝐛𝐨𝐚𝐫𝐝 = (0.0009 ) × (15 mins) = 𝟎. 𝟎𝟏𝟑𝟓 𝐩𝐡𝐩
min
php
40 unit 𝐩𝐡𝐩
White 𝐰𝐡𝐢𝐭𝐞 𝐛𝐨𝐚𝐫𝐝 𝐦𝐚𝐫𝐤𝐞𝐫 = = 𝟎. 𝟎𝟎𝟏𝟎
21 days 660 mins 𝐦𝐢𝐧
board 3 weeks ×
1 week
×
1 day
marker php
𝐰𝐡𝐢𝐭𝐞 𝐛𝐨𝐚𝐫𝐝 𝐦𝐚𝐫𝐤𝐞𝐫 = (0.0010 ) × (15 mins) = 𝟎. 𝟎𝟏𝟓 𝐩𝐡𝐩
min
php
White 𝐰𝐡𝐢𝐭𝐞 𝐛𝐨𝐚𝐫𝐝 𝐞𝐫𝐚𝐬𝐞𝐫 =
330 days 660 mins
= 𝟎. 𝟎𝟎𝟎𝟏
𝐦𝐢𝐧
board 1 year × 1 year ×
1 day
eraser php
𝐰𝐡𝐢𝐭𝐞 𝐛𝐨𝐚𝐫𝐝 𝐞𝐫𝐚𝐬𝐞𝐫 = (0.0001 ) × (15 mins) = 𝟎. 𝟎𝟎𝟏𝟓 𝐩𝐡𝐩
min
php
𝐜𝐚𝐥𝐜𝐮𝐥𝐚𝐭𝐨𝐫 = = 𝟎. 𝟎𝟎𝟎𝟓
Calculator 3 years × 1 year ×
1 day
php
𝐜𝐚𝐥𝐜𝐮𝐥𝐚𝐭𝐨𝐫 = (0.0005 ) × (40 mins) = 𝟎. 𝟎𝟐 𝐩𝐡𝐩
min
php
𝐛𝐚𝐥𝐥 𝐩𝐞𝐧 = = 𝟎. 𝟎𝟎𝟎𝟓
Ball pen 2 weeks ×
1 week
×
1 day
php
𝐛𝐚𝐥𝐥 𝐩𝐞𝐧 = (0.0005 ) × (82 mins) = 𝟎. 𝟎𝟒𝟏 𝐩𝐡𝐩
min
Table 6: Existing Material Cost Computation
2.3.2 Internal and External Factors
Figure 13: Internal and External Factors
These are situations that make a huge impact to a business. Once the
positive and negative effects are recognized, it is easier to provide strategies to handle
the situation. However, the researchers focused on the negative factors which may cause
problems to the system. Handling these factors is one of the many keys to an effective
business.
Internal Factors
These are the situations observed within the company and can potentially
cause bigger problems to the system.
Since the system is not fully automated the recording of information

Availability is not practiced as long as the selective staff is available.
of the Staff /
Crew Not having proper job description of the staff would result to delay of
the performance of the service needed by the client.
This happens in between the processes involved in the order receiving
area. Wherein, the clients give his/her order verbally and the booking-
Incomplete
in-charge translates these into writing.
Details of
Orders
The relay of information is done verbally which results to inaccuracy
of some information for the event.
This is committed by the booking-in-charge when the booking service
Human Error and location of the event are not met precisely. This may be due to
unclear handwritings since the system is done manually.
Table 7: Internal Factors
External Factors
Some problems arise due to external factors or influences outside the
organization. These factors are caused by the participating entities outside the company
that contribute the performance of the system.
The customer specification might change over time. There are

chances that some of the details of the clients' orders are missing and
Client’s lacking. Buying new ingredients for food and other needed event items
Order of the company may also have to consider the economic condition
Specification prevailing in the market while fixing the prices. Economic factors like
inflation deflation and interest rate affect selling price.
The company will not start preparing the foods if the client will not
approve the proposed product cost.
Unexpected client’s decision can affect the system, one of which is
Client’s
sudden cancellation of order but the people who are working for the
Decision
said order have no control to it.
Table 8: External Factors
,,,,dgnn
2.4 System Analysis
2.4.1 Compatibility Analysis
Compatibility Analysis is used to determine how the system being studied
work well with other systems in the company.
The existing Booking System in Inday Elyssa’s Catering Services and Party
Needs is a manual booking of services for the purpose of tracking and checking its
status. The existing demo booking system is done manually by checking or scanning
the information of bookings from the white board. The primary concern in the system
is the updating of booking. There are times that the staff failed to recheck the records
often.
2.4.2 Stability Analysis
Stability Analysis is an analysis about the internal and external factors which
can stop the operation of the system with its corresponding cost of impact that the
company incurs.
In this study, the internal and external factors have been identified and
analyzed. The company receives an average of 10-13 bookings in a month. Despite this,
the company still has errors that might affect the stability of having 10-13 bookings in a
month.
Factor 01 Client’s Order Specifications

Problem Buying new ingredients for food and other needed event items
Order specifications were not properly reviewed or not reviewed
Potential Cause/s
at all, during the actual booking process.
Frequency Twice a month
Client’s changing his or her orders is not new to the catering
business. However, changing order specification once the
booking has been done may affect the preparation of the
events-in-charge. Order specifications of clients may later on
change when he or she realizes there’s incomplete or wrong
information in his or her booking.
Hence, incomplete or wrong details in taking order specifications

Discussion of the clients in the booking system may result from not
reviewing the whole booking during the actual booking process.
Unable to correctly identify and finalize client’s order
specifications may be a big loss to any catering business.
Computation for the cost of buying new ingredients and other

event items includes all costs involved in the booking system.
Data used for computation are those transactions that the
company has record of receipts.
∑recorded booking costs
Average Booking Cost = =
number of recorded bookings
Php 305,560.00 + Php 569,405.00 + Php 205,180.00
=
61
Php 1,080,145.00
= = 𝑃ℎ𝑝 17,707.30
61
Computation
Number of recorded operating months = 30 months
𝐂𝐨𝐬𝐭 𝐨𝐟 𝐛𝐮𝐲𝐢𝐧𝐠 𝐧𝐞𝐰 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐚𝐧𝐝 𝐨𝐭𝐡𝐞𝐫 𝐞𝐯𝐞𝐧𝐭 𝐢𝐭𝐞𝐦𝐬

= Average booking cost × frequency
× number of recorded operating months
= Php 17,707.30 × 2 × 30 = 𝐏𝐡𝐩 𝟏, 𝟎𝟔𝟐, 𝟒𝟑𝟕. 𝟕𝟏
Average Cost of
Php 1,062,437.71
Impact in a year
Table 9: Stability Analysis Factor 01

Factor 02 Availability of Staff / Crew
Problem Delay in booking process time
Potential Cause/s Unavailability of the in-charge to entertain client
Frequency 14 times in 2 years and a half
In the existing booking system of Inday Elyssa’s Catering
Services and Party Needs, there is only one (1) person that is
in-charge of whole process – the booking-in-charge. When a
client inquires and the booking-in-charge is not yet available,
the client has to wait. This is where the delay of the process
Discussion comes in, because there is only one booking-in-charge in the
company and she is the sole client-entertainer of all the
bookings made.
Cost of delay in booking may approximately 20% of the total

amount of every booking.
∑recorded booking costs
Average Booking Cost = =
number of recorded bookings
Php 305,560.00 + Php 569,405.00 + Php 205,180.00
=
61
Php 1,080,145.00
= = 𝑃ℎ𝑝 17,707.30
61
Computation
Number of recorded operating months = 30 months
𝐂𝐨𝐬𝐭 𝐨𝐟 𝐝𝐞𝐥𝐚𝐲
= Cost of delay in booking × frequency
× number of recorded operating months
= (Php 17,707.30 × 0.20) × 14 × 30
= 𝐏𝐡𝐩 𝟏, 𝟒𝟖𝟕, 𝟒𝟏𝟐. 𝟕𝟗
Average Cost of
Php 1,487,412.79
Impact in a year
Table 10: Stability Analysis Factor 02

2.5 Problem Investigation
2.5.1 Problem Areas
PIECES Framework
Figure 14: PIECES Framework
The PIECES framework shows the problems that are identified in the
existing system of the company specifically in the booking system of Inday Elyssa’s
Catering Services and Party Needs
PIECES framework classifies the problems that are needed to improve the
performance, information, economics, control, efficiency, and service. These key
performance objectives are identified to be the areas prioritize in this study.

The company would like to improve their effectiveness and efficiency of the
booking system. In order to do so, problem areas are identified; based on the studies
done by the researchers, the problem of the system under study is the client’s order
specification and availability of staff.
Summary of Problem Areas
Table 11: Summary of Problem Areas
After the problem areas have been identified in the PIECES Framework, the
table above shows the summary of the problems identified in order to improve the
company’s efficiency, effectiveness, and order accuracy of the booking system. It
identifies the different internal and external factors as perceived in the stability analysis.
Different problem areas were identified provided with their corresponding characteristics,
measure, data preference of both performance level with its corresponding reference and
the cost of impact.

The problems below are the main causes of cost of impact. In order to give
proposals for improvement, the problem and the root causes were assessed and
evaluated by the researchers. The following root causes of the problem yields the highest
rate in the failure mode and effect analysis.
Problem Selection Criteria
Table 12: Problem Selection Criteria
To further explain the criteria used by exhibiting the stakeholder affected
by such. The table of Problem Selection Criteria shows the weight of the selected criterion.
The stakeholders are identified and these are the entities or individuals in the business
that are affected by the problem. The total count of stakeholders in each criterion is
divided by the total accumulated counts for all criteria. Therefore, the quantified
validation of getting the weights become supports the gravity of the criterion.
2.6 Root Cause Analysis
2.6.1 Ishikawa Diagram
A fishbone diagram is also called a cause and effect diagram or Ishikawa
diagram. It is a visualization tool for categorizing the potential causes of a problem
in order to identify its root causes. In the figure shown above, the main problem of
the company is an annual profit loss of Php 2,549.850.00. The Ishikawa diagram
above explains the different reasons why the problem has occurred. These causes
are categorized into Man and Method.
Figure 15: Ishikawa Diagram
Determining the root causes for the different potential causes for each
category lead to the identification of the eight (8) root causes which are ocular
inspection is not conducted, wrong choices of sizes of tables, post was erased, skips
reviewing overall booking and event details, not able to post the event details,
reviewing the booking is not properly done to the client.

2.6.2 Failure Mode and Effect Analysis
Failure Mode and Effect Analysis shown below are the potential errors or failures in each process of the
existing booking system of Inday Elyssa’s Catering Services and Party Needs. It determines which error or failure should
be prioritized.
Process Step / Potential Potential Failure

Potential Cause/s Current Controls
Input Failure Mode Effect/s
Occurrence
Detection
Severity
(1-10)
(1-10)
(1-10)
RPN
What is the impact on the What controls exist
What is the process In what way that
customer if the failure is What causes the that either prevent
step that is under the step can go
not prevented or step to go wrong? or control the
investigation? wrong?
corrected? failure?
Client phone call
was not answered /
entertained very
Client inquiry not
Client may not continue 8 well 3 2 48
entertained
the booking Nobody was
Receives client’s available to answer
the phone call None
inquiry
Not able to Client may ask for Unclear / wrong

entertain client’s someone more 7 information was 1 2 14
inquiry very well knowledgeable to ask for given to the client
inquiries
Client may have to wait
for a new copy of the No more copies of
No available copy Mass printing /
food menu 5 food menu for 1 1 5
of the food menu Stock a lot of copies
Lets the client fill booking
out necessary event Client may not continue
information booking
Nobody was
Orders not
10 available to 3 None 3 90
entertained Client may come back
entertain the client
some other time
Presents wrong
Presents to client
information on
the food menu and
food menu and 8 2 2 32
different food Client may mask for
food promo Unfamiliarity on the
promo someone more
details to client products and
knowledgeable to
Presents wrong services offered by
Presents to client list present the products and
information on the company
of event items services offered
what items are 8 2 2 32
included in the
being included in
booking
certain promos
Incorrect food order
Wrong finalized Pencil is used in
Takes note of
information order 9 Human error 7 taking note of the 4 252
client’s orders Incorrected party / event
noted booking
item taken
Skips reviewing
incorrect food choices
overall booking and
being finalized
event details
Incorrect event / party
Reads and reviews items being finalized Reviewing the
to client overall Wrong orders incorrect food choices booking is not
9 8 None 5 360
booking and event being finalized may be served during the properly done
details actual event
Did not review
Incorrect party / event
overall booking and
items may be brought
event details to
during the actual event
client
Client may ask someone
more knowledgeable to
Wrong give her information Unfamiliarity on the
Informs client of the Printed terms and
information given about the terms and terms and
terms and 6 4 conditions given to 2 48
to client on terms conditions conditions set by the
conditions client
and conditions Client may not continue company
booking due to wrong
information received
Gives wrong
Inday Elyssa’s
information /
Asks client details Client may have to official party area
recommendation
about the event change new event area 6 may not be available 3 None 2 36
about Inday
area location for use during the
Elyssa’s official
actual day of event
party area
No sketch plan
Conducts ocular made
Not able to locate Ocular inspection will not Sketch plan /
inspection on the 8 6 4 192
the event area be pursued Vicinity sketch
event area No proper directions
given
Tables and chairs Client may cancel / not Ocular inspection is

Discusses with client continue the booking not conducted
and other party /
the arrangement or
event items may 10 10 Ocular inspection 9 900
layout of the actual
not fit in the event Changes in the booking Wrong choices of
event
area may be made sizes of tables
Human error
Did not review
Sums up all the Computes the overall booking and
9 event details 7 5 315
expenses expenses wrongly
Missed / put
multiple times some
Client pays wrong expenses
Calculator
amount of booking cost Human error
Gives wrong Did not review
Shows and explains overall booking and
summation and
to client about the 8 event details 7 5 280
computation of
expense breakdown Missed / put
the expenses
multiple times some
expenses
50% or above of the
overall booking cost
Did not count /
shall be received as
checked the amount
down payment and
of money given
shall be written in
Wrong amount of Client may say a different the contract
Receives down Ball pen is used to
down payment amount that he / she paid 7 3 3 63
payment from client write the amount,
received as down payment
No written signed by the client
agreement about and in-charge
the money being
No erasures in
paid
writing the amount
of down payment,
with corresponding
date of payment
No written agreement
Lets the client sign No available copy No more copies of Mass printing /
between client and the 6 1 1 6
the contract of the contract the contract Stock a lot of copies
company
Not able to post /
transfer the booking
Not able to post
and event details
the booking on Booking not served 9 9 7 567
Not able to post the
white board
event and booking
Posts to white board details on time
the event and Incorrect food choices None
booking details may be served during the
Booking details
got mixed with actual event
8 Post was erased 6 9 432
other booking Incorrect party items
details may be brought during
the actual event
Table 13: Failure Mode and Effects Analysis of the Existing System
Note: the RPN’s that are highlighted with are the four highest rated failures in the existing booking
system of Inday Elyssa’s Catering Services and Party Needs, and they are all red-colored font.
2.6.3 Problem Prioritization Matrix
The matrix followed in prioritizing the problem was shown in the table
below.
Table 14: Problem Prioritization Matrix
The following are the computation in getting the weighted rating of each
problem area:
Tables and chairs 𝐏𝐫𝐨𝐛𝐥𝐞𝐦 𝐀𝐫𝐞𝐚 𝟏

and other party or
event items may not = (0.25 × 5) + (0.1667 × 5) + (0.25 × 5)
fit in the event area;
wrong choice of + (0.333 × 5) = 𝟓
table and chair sizes
Not able to post the 𝐏𝐫𝐨𝐛𝐥𝐞𝐦 𝐀𝐫𝐞𝐚 𝟐
booking on white
board; booking = (0.25 × 4) + (0.1667 × 5) + (0.25 × 4)
details got mixed
with other booking + (0.333 × 4) = 𝟒. 𝟏𝟕
details
𝐏𝐫𝐨𝐛𝐥𝐞𝐦 𝐀𝐫𝐞𝐚 𝟑
Wrong orders being = (0.25 × 4) + (0.1667 × 4) + (0.25 × 4)

finalized
+ (0.3333 × 4) = 𝟒
Table 15: Problem Prioritization Computation
Table 16: Problem Prioritization Basis
The table of the Problem Prioritization shows the different problems in the
company. A problem prioritization matrix is constructed to determine and evaluate the
different problems according to the selection criteria. The researchers conducted an
interview with what the company sees necessary in evaluating the problem. The rating
scale is used in evaluating the intensity of the causes of the problem.
2.6.4 Root Cause Analysis Matrix
The table of Root Cause Analysis Matrix shows the potential causes with
their respective risk priority numbers arranged in ascending order with their percentage
from the total percentage per causes. The researchers use Pareto Analysis in order to
quantify the frequency of common causes of the problem and in order to prioritize the
root causes of the problem.
Potential Root
RPN Percentage Cumulative %
Causes
Ocular inspection is not
conducted; and there is 27.46% 27.46%
900
wrong choice of table and
chair sizes
The in-charge was not able
to post / transfer the booking 567 17.30% 44.77%
and event details
Careless erasing of the 13.18% 57.95%

432
writings on the white board
Reviewing and finalizing the
booking and event details 360 10.99% 68.94%
was not properly done
Human error, did not review
overall booking and event
details, and missed / put 280 8.54% 77.48%
multiple times some
expenses
Human error 252 7.69% 85.17%
No sketch plan made, no

proper directions given, and 192 5.86% 91.03%
no proper directions given
Nobody was available to 2.75% 93.77%
90
entertain the client
Did not count or checked the
amount of money given and 1.92% 95.70%
63
no written agreement about
the money being paid
Unfamiliarity on the terms
and conditions set by the 48 1.46% 97.16%
company
Inday Elyssa’s official party 1.10% 98.26%
36
area may not be available for
use during the actual day of
event
Unfamiliarity on the products
and services offered by the 32 0.98% 99.24%
company
Unclear / wrong information 0.43% 99.66%
14
was given to the client
No more copies of the 0.18% 99.85%
6
contract
No more copies of food 0.15% 100.00%
5
menu for booking
Table 17: Root Cause Analysis
The table of Root Cause Analysis Matrix shows the potential causes with
their respective risk priority numbers arranged in ascending order with their percentage
from the total percentage per causes. The researchers use Pareto Analysis in order to
quantify the frequency of common causes of the problem and in order to prioritize the
root causes of the problem.

2.6.5 Root Cause Prioritization
Figure 16: Pareto Diagram
The graph of Root Cause Prioritization shows the cumulative percentage solved from getting the percentage of the
risk priority number out of the total in the failure mode and effect analysis which is arranged in descending order. The top
root causes that are shown above are (1) Ocular inspection is not conducted; and wrong sizes of table and chair, (2) Not
able to post or transfer the booking and event details; and not able to post the event and booking details on time, (3)
Careless erasing of the writings on the board, (4) Reviewing the booking is not properly done; and did not review overall
booking and event details to client.

2.6.6 Analysis of the Problem
Tables and chairs and other party and event items may not fit in the
Problem 01
event area
Ocular inspection was not conducted and there is a wrong choice of
Root Cause
table and chair sizes
Inday Elyssa’s Catering Services and Party Needs usually conducts
ocular inspections to event areas when it is near the company premises,
or just within Minglanilla, Talisay City, and Naga City, Cebu just to check
whether their catering necessities fit the area and to also avoid further
problems.
But whenever the event area is not within the three areas mentioned
Discussion above, ocular inspection is not advised. That is why problems like
catering necessities, tents, and other event items might not fit in the
event area, occur on the day of the event.
This problem mostly occurs because the place of the event was not
checked by any crew of Inday Elyssa’s Catering Services and Party
Needs whether the tables and chairs and other items will fit according
to the request of the client.
Table 18: Problem Analysis 01
0
Not able to post the booking on white board

Problem 02
The in-charge was not able to post / transfer the booking and event
Root Cause
details
Posting the booking and event details in the white board is the last
process on the existing booking system of Inday Elyssa’s Catering
Services and Party Needs. The post serves as guide to the cook, crew
assigned to that particular booking. The post will be erased once it has
been finished or cancelled.
Discussion
If the white board is still full of writings of the pending bookings, the
food menu, contract, and other documents necessary of the bookings
not yet posted on the white board shall be kept by the booking-in-
charge. But tendency, there is no proper place to keep all the
documents especially those not yet posted in the white board. It may
result to misplacing the documents.
Problem 03 Booking details got mixed with other booking and event details
Root Cause Careless erasing of the writings on the white board
Once the booking and event details have been posted to the white
board, the cook and other people assigned to the particular booking are
now processing the booking. They may crash out or put marks on some
items to identify its status. This may result to confusion with other items
in the list and as well as items from the other bookings.
Discussion
Careless erasing of the writings on the white board may also be another
cause why because if some items are unintentionally erased, they will
just fill any other missing item that would most likely to suit the booking
resulting to wrong item or meal being served on the actual event.
Problem 04 Wrong orders being finalized

Reviewing and finalizing the booking and event details was not properly
Root Cause
done
Finalizing and reviewing the booking is a two-way process where both
the client and the in-charge have to be attentive with each other. Wrong
orders booked includes wrong food choices marked check in the food
menu and wrong additional event items are noted while negotiation
Discussion between the in-charge and client happens.
Tendency is, while finalizing the booking, the client just agrees to what
has been uttered by the in-charge, or what has been noted, even
though the order is not really what the client originally wants.
22
2.6.7 Formulation of the Options
Tables and chairs and other party and event items may not fit in the
Problem 01
event area.
Client may cancel / not continue the booking
Effect/s
Changes in the booking may be made
Option Description System Control
Provide a website for catering and Once the client / customer signs up for
party needs reservation function a booking, he will be asked of the
which has a built-in mapping process location of the event, since the
feature that gives accurate proposed system shall use the
1 representations of a particular area, integration of google map services,
detailing major roads arteries and server shall input suggestions of
other points of interests. It allows places once the client starts typing the
calculation of distances from one address.
place to another.
This does not fully eliminate the
conduct of ocular inspection but will
just lessen the hassle of conducting it,
since the proposed system shall assist
the staff of providing information
about the location, to avoid further
lapses.
Assign a designated worker to have
an inspection on the area and take
pictures and conduct measurements
3 -
to determine appropriate sizes of
tables and chairs and how many
should be used.
Problem 02 Not able to post the booking on white board

Effect/s Booking not served
Creating booking reservations using
the proposed website can be done in
the easiest, fastest, and simplest way
possible. This would allow comfort to
clients since they can book events
without compromising their daily
activities.
Provide a website where customer
The online booking system gives an
can select and choose with just a
overview of the reservation made. The
click on what he needs, and for
overview shall allow the user to
1 example if he clicked the wrong item,
recheck what he ordered, and allows
he can just simply click it again to
the client to make changes in his
unmark it, and allows the client to
reservation also.
properly review his booking.
This interface in the online booking
system shall help avoid
miscalculations of the total expenses
and avoid wrong food choices and
items to be served during the actual
event since the reservation is purely
made by the client himself.
This spreadsheet is made for the
Install an electronic spreadsheet in
purpose of documentation and status-
2 encoding the details for the catering
checking. This would allow the cook
and other party needs
and crew in-charge of the event to
simply check on what has been the
progress in processing the order.
It shall show the status, progress

made, and the person assigned to it.
This sheet is brought so that different
assigned workers would be able to
easily track needed items and orders.
This shall eliminate the manually

writing and posting of booking and
event details in the white board.
Table 23: Formulation of Option for Problem 02
Problem 03 Booking details got mixed with other booking and event details
Incorrect food choices may be served during the actual event
Effect/s
Incorrect event and party items may be brought during the actual event
Once the booking reservation has
been finalized by the client, the
reservation will notify the booking-in-
charge for validation whether there is
a need to do the booking or not.
Provide an advanced feature in the
If the booking is validated true, the
website where the reservation made
booking-in-charge shall transfer the
by the client will directly reflect into
1 details in the electronic spreadsheet to
the electronic spreadsheet once it
notify the crew and cook, and to allow
has been validated legitimate by the
them to prepare already.
booking-in-charge.
This shall eliminate the booking and
event details of a particular
reservation get mixed with other
booking and event details of other
reservations.
This “notify-the-client” feature shall
Provide web-based system that allow the client to write reviews,
sends notification of the progress of comments, and suggestions regarding
the booking to the client. Clients are their booking reservations. This will
2
able to know the booking status; the also allow the client to rate the service
system is able to handle multiple given by Inday Elyssa’s Catering
transactions at a time. Services and Party Needs.
Also, a booking confirmation notifying
the client that all necessities and
services has been provided. Once the
client has confirmed it, the reservation
is now marked complete.
Review does not only have the power

to influence other customers’
decisions but can also strengthen the
company’s reliability. The rating and
reviews section in the website shall
allow the client to freely express his
experience about the service, where
the reviews and rating is seen by the
public.
This is also an opportunity for the

business to build relationship to its
customers.
This bulletin board is noted on a daily
basis and is updated every day or
every progress has been done.
Bulletin boards are very essential

working tools in a busy environment.
Ideally, this serves the purpose of
shifting from white board to bulletin
because it offers information and
Instead of using a white board,
often updates about the daily routine
provide a bulletin board in a Kanban-
and schedule of the workers.
board-style as an alternative that
3 would allow a more manageable
As the booking-in-charge finished
booking since all the information and
negotiating with the client, instead of
details on the booking are posted
posting the details on a white board,
right away.
the necessary information now is
pinned in the bulletin board. This
option allows the in-charge to identify
the incoming and outgoing
transactions.
With the Kanban board style, it gives

optimization of the workflow
visualization by being able to
communicate, check status and
progresses, and issues.
Problem 04 Wrong orders being finalized

Incorrect food choices may be served during the actual event
Effect/s
Incorrect event and party items may be brought during the actual event
The reservation is purely done by the
client. The client is the one who
checks what food choice he wants to
1. Provide a feature in the website order. This feature allows to eliminate
where the client is able to finalizing wrong orders made in the
thoroughly review his reservation manual transaction and the company
before clicking finalized, and allow taking full responsibility to it.
1
changing the orders. Also, the
orders are listed with the There will be a pop-up question asking
corresponding total payment based the client whether he wants to finalize
on the booking itself. or change his booking, so whatever is
reflected in the finalized booking
reservation, this is done purely by the
client’s choices.
2. Allow the client to recheck the
booking details more than once to
2 -
avoid finalizing wrong choices in
food and event items.
The checklist shall include the “review
3. Add a checklist that would serve booking details” as a to-do in the
3 as guide to the booking-in-charge on booking. The checklist shall be
what to do. checked by both the in-charge and
client.
2.6.8 Evaluation of the Options
Table 26: Evaluation of Options
The table below shall show the computation of the criteria mentioned
above.
Number of Important Proposals 3

𝐂𝐨𝐬𝐭 𝐄𝐟𝐟𝐞𝐜𝐭𝐢𝐯𝐞𝐧𝐞𝐬𝐬 = =
Total Number of Important Proposal 12
Cost Effectiveness
= 𝟎. 𝟐𝟓 ≈ 𝟐𝟓%
Number of Important Proposals

𝐄𝐚𝐬𝐞 𝐨𝐟 𝐈𝐦𝐩𝐥𝐞𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧 =
Total Number of Important Proposal
Ease of
Implementation 2
= = 𝟎. 𝟏𝟔𝟔𝟕 ≈ 𝟏𝟔. 𝟔𝟕%
12
Number of Important Proposals 3

𝐒𝐲𝐬𝐭𝐞𝐦 𝐂𝐚𝐩𝐚𝐜𝐢𝐭𝐲 = =
Total Number of Important Proposal 12
System Capacity
= 𝟎. 𝟐𝟓 ≈ 𝟐𝟓%
𝐎𝐯𝐞𝐫𝐚𝐥𝐥 𝐎𝐫𝐠𝐚𝐧𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐈𝐦𝐩𝐫𝐨𝐯𝐞𝐦𝐞𝐧𝐭
Overall Number of Important Proposals 4

= =
Organization Total Number of Important Proposal 12
Improvement
= 𝟎. 𝟑𝟑𝟑𝟑 ≈ 𝟑𝟑. 𝟑𝟑%
Table 27: Computation of Evaluation of Options
Table 28: Evaluation of Options of Basis
The evaluation of options is based on the following criteria.
Cost Effectiveness
It is the cost when implementing the possible solution. The effectiveness of
possible solution when addressing the problem shall satisfy the cost of implementation.
Ease Implementation
It is the efficiency of possible solution that is not limited in just improving
the organization but as well it improving the customer satisfaction.

Systems Capacity
It is the effectiveness of possible solution that will improve the accuracy of
product costing.
Overall Organization Improvement
It is the impact of possible solution to the total development of the
organization.
2.6.9 Option Prioritization
System Capacity
Implementation
Improvement
Effectiveness
Organization
(16.67%)
(33.33%)
Ease of
Overall
(25%)
(25%)
Cost
Problem Root Cause Option/s Rating Rank
Provide a website for catering and party needs

reservation function which has a built-in
mapping process feature that gives accurate
Tables and Ocular inspection representations of a particular area, detailing 3 4 4 4 3.75 2
chairs and was not major roads arteries and other points of
other party and conducted and interests. It allows calculation of distances from
event items there is a wrong one place to another.
may not fit in choice of table Assign a designated worker to have an
the event area. and chair sizes inspection on the area and take pictures and
conduct measurements to determine 1 2 4 2 2.92 7
appropriate sizes of tables and chairs and how
many should be used.
Provide a website where customer can select
and choose with just a click on what he needs,
The in-charge and for example if he clicked the wrong item,
Not able to
was not able to he can just simply click it again to unmark it, 3 3 4 3 3.25 4
post the
post / transfer and allows the client to properly review his
booking on
the booking and booking.
white board
event details Install an electronic spreadsheet in encoding
the details for the catering and other party 3 2 4 3 3.08 5
needs
Provide an advanced feature in the website
where the reservation made by the client will
Booking details
directly reflect into the electronic spreadsheet 3 3 4 4 3.58 3
once it has been validated legitimate by the
got mixed with Careless erasing
booking-in-charge.
other booking of the writings on
Provide web-based system that sends
and event the white board
notification of the progress of the booking to
details
the client. Clients are able to know the booking 4 4 4 4 4.00 1
status; the system is able to handle multiple
transactions at a time.
Instead of using a white board, provide a
bulletin board in a Kanban-board-style as an
alternative that would allow a more
manageable booking since all the information 1 2 3 2 2.25 8
and details on the booking are posted right
away.
Provide a feature in the website where the
client is able to thoroughly review his
reservation before clicking finalized, and allow
changing the orders. Also, the orders are listed 3 3 3 3 3.00 6
Reviewing and with the corresponding total payment based on
finalizing the the booking itself.
Wrong orders
booking and Allow the client to recheck the booking details
being finalized
event details was more than once to avoid finalizing wrong 1 1 2 3 1.58 10
not properly done choices in food and event items.
Add a checklist that would serve as guide to the

booking-in-charge on what to do. 2 3 2 1 1.83 9
Table 29: Option Prioritization
The researchers chose top highest option in each problem to be the option to be implemented for the
proposed system.
𝐎𝐩𝐭𝐢𝐨𝐧 𝟏 = (0.25 × 3) + (0.1667 × 4) + (0.25 × 4)
1
Tables and chairs and + (0.3333 × 4) = 𝟑. 𝟕𝟓
other party and event
items may not fit in the 𝐎𝐩𝐭𝐢𝐨𝐧 𝟐 = (0.25 × 1) + (0.1667 × 2) + (0.25 × 4)
event area.
2
+ (0.3333 × 2) = 𝟐. 𝟗𝟐
𝐎𝐩𝐭𝐢𝐨𝐧 𝟏 = (0.25 × 3) + (0.1667 × 3) + (0.25 × 4)

1
+ (0.3333 × 3) = 𝟑. 𝟐𝟓
Not able to post the
booking on white board 𝐎𝐩𝐭𝐢𝐨𝐧 𝟐 = (0.25 × 3) + (0.1667 × 2) + (0.25 × 4)
2
+ (0.3333 × 3) = 3. 𝟎𝟖
𝐎𝐩𝐭𝐢𝐨𝐧 𝟏 = (0.25 × 3) + (0.1667 × 3) + (0.25 × 4)

1
+ (0.3333 × 4) = 3. 𝟓𝟖
Booking details got 𝐎𝐩𝐭𝐢𝐨𝐧 𝟐 = (0.25 × 4) + (0.1667 × 4) + (0.25 × 4)

mixed with other
2
booking and event + (0.3333 × 4) = 𝟒. 𝟎𝟎
details
𝐎𝐩𝐭𝐢𝐨𝐧 𝟑 = (0.25 × 1) + (0.1667 × 2) + (0.25 × 3)
3
+ (0.3333 × 2) = 𝟐. 𝟐𝟓
𝐎𝐩𝐭𝐢𝐨𝐧 𝟏 = (0.25 × 3) + (0.1667 × 3) + (0.25 × 3)

1
+ (0.3333 × 3) = 𝟑. 𝟎𝟎
𝐎𝐩𝐭𝐢𝐨𝐧 𝟐 = (0.25 × 1) + (0.1667 × 1) + (0.25 × 2)

Wrong orders being
2
finalized + (0.3333 × 2) = 𝟏. 𝟓𝟖
𝐎𝐩𝐭𝐢𝐨𝐧 𝟑 = (0.25 × 2) + (0.1667 × 3) + (0.25 × 2)

3
+ (0.3333 × 1) = 𝟏. 𝟖𝟑
Table 30: Option Prioritization Computation

CHAPTER III
PROPOSALS FOR IMPROVEMENT

3.1 Systems Improvement Scheme
3.1.1 Summary of Proposals
Option/s
Responsible
Problem Root Cause
Reference Solution Person
Provide a website for catering and party needs

reservation function which has a built-in
mapping process feature that gives accurate
Tables and chairs and Ocular inspection was representations of a particular area, detailing
other party and event not conducted and there major roads arteries and other points of
Option 1
items may not fit in the is a wrong choice of table interests. It allows calculation of distances
event area. and chair sizes from one place to another.
The website allows the customer to select and

choose with just a click on what he needs, and
for example if he clicked the wrong item, he
can just simply click it again to unmark it, and
Booking-in-charge
allows the client to properly review his booking.
The in-charge was not It provides an advanced feature where the

Not able to post the able to post / transfer the reservation made by the client will directly
Option 1
booking on white board booking and event reflect into the electronic spreadsheet once it
details has been validated legitimate by the booking-
in-charge. It sends notification of the progress
of the booking to the client. Clients are able to
know the booking status; the system is able to
handle multiple transactions at a time.
It also provides a feature in the website where
the client is able to thoroughly review his
reservation before clicking finalized, and allow
changing the orders.
Booking details got mixed Careless erasing of the
with other booking and writings on the white Option 2
event details board
Reviewing and finalizing

Wrong orders being the booking and event
Option 1
finalized details was not properly
done
Table 31: Summary of Proposal
Based on the formulation of options, the generated options are shown in the table of Summary of Proposals.
The researchers considered the skills of the employees and how much cost will be incurred by the company to ensure that
the proposals will be implemented.

3.1.2 Systems Optimization Roadmap
Figure 17: System Optimization Roadmap
A Systems Optimization Roadmap shows the different phases that the study
has undergone and undertaken. This also serve as guide for the researchers to be able
to determine the direction of the study.
Phase 1: Assessment, Evaluation, and Analysis of the Existing
Booking System
In this phase of the study, the researchers are able to assess the existing
booking system of the company. They are also able to evaluate which areas of the existing
system are to be considered for the study. Acquiring of needed data from the company
is also done in this phase for further analyzation of the existing system and in the next
phases.
Phase 2: Formulation, Evaluation, and Development of Options /
Solutions for the Proposed Booking System
After the assessment of the existing system, the researchers, in this phase,
formulate options or solutions for the different problem areas identified in the previous.
The options will be evaluated by them. These options are used for the next phase of the
study.
Phase 3: Implementation of the Proposed Booking System, its
Execution, Monitoring, and Evaluation
Integrating the solutions into the new and improved proposed system, is
being observed in this phase. As well as the implementation of the proposed system, and
the important activities in its aftermath

3.1.3 Work-Centered Analysis Framework
CUSTOMERS
External – Clients/Customers
Internal – Management, Staff
and Crew
PRODUCTS/SERVICES
Web-based Booking
System
BUSINESS PROCESSES
1. Inputting contact information 5. Adding event items needed

2. Choosing of food 6. Reviewing finalized booking
3. Adding food choice 7. Receiving booking
4.Choosing event items 8. Notifying client
PARTICIPANTS INFORMATION TECHNOLOGY
Office-in-Charge, Client booking transaction, Food Online Booking

System Developer, and drinks selection, Additional System, Transactional
Booking System event items, Finalization of foods Processing System and
Customers/ Clients and Additional event items, Final Telecommunication
booking
Figure 18: Proposed Work-Centered Analysis Framework

3.1.4 Cross-Functional Chart
Title: Inday Elyssa s Proposed Booking System

TIME
RISK/S CUSTOMER BOOKING SYSTEM IN-CHARGE
(min)
Start
INPUTTING CONTACT INFORMATION
Wrong contact information,
Visit Inday Elyssa s

Incomplete contact
Catering Services and

Party Needs website
information
Display the Fill up the

Click Book Here contact information and
Event Details Form
No food choice marked check
Fill up contact
information and event Click Okay
Wrong food choice,
details
CHOOSING OF FOOD
Click Next
Client
Display pop up menu,
completely
No Please complete the
filled the
needed information
details?
Yes
item finalized User chooses other food choices, Client
Incorrect event food choice, Unavailable food choice,
Click on displayed food Direct to

User input wrong spelling of desired
cannot proceed to the next page
choices to mark it check next page

ADDING FOOF CHOICE
16.55
Want to Direct to
add food? No Click Next
Next page
Yes
Direct to
Click Add
Add page
CHOOSING EVENT ITEMS
Click Next Input desired food
Direct to
next page
Want to
add event Click on displayed event
items? items to mark it check
No
Yes
User input wrong spelling
Unavailable event item

ADDING EVENT ITEMS NEEDED
of event item needed,
Direct to
Click Add
Add page
Click Okay Input desired item
Figure 19: Proposed Cross-Functional Chart

Title: Inday Elyssa s Proposed Booking System
TIME
RISK/S CUSTOMER BOOKING SYSTEM IN-CHARGE
(min)
Wrong amount displayed
REVIEWING FINALIZED BOOKING
Wrong items displayed,
Review displayed finalized

booking details
Client agrees
with the No Display booking Direct to Book
Click Change
details? in the website Here Page
Yes
Direct to Next
Click Okay
Page
booking has been made
No notification that a
RECEIVING BOOKING
Read displayed
Terms and
Conditions 0.033
Fill up other important

information needed
NOTIFYING CLIENT REGARDING THE BOOKING
Click Book Now

Not able to notify client
Display message Thank you for

starting your booking with Inday Notify client that
Elyssa s. A notification will be sent booking is received
on booking
to you
Send downpayment
Receive Receive
notification downpayment
Make the booking
Pin and display booking to

Display booking in
company s booking
the website 1.5
calendar in the website
Printing the booking and 2

event details
End
Figure 20: Proposed Cross-Functional Chart

3.1.5 Data Flow Diagram Level 0,1,2

DFD LEVEL TWO
PAYMENT BOOKED EVENT
1.1 CONFIRMATION
CUSTOMER CUSTOMER BOOKING Web-based
Customer/Client BOOKING CLIENT S BOOKING
Office-in-charge
INFORMATION INFORMATION booking system
TRANSACTION TRANSACTION
2.1
AVAILABILITY OF
PREFERED ORDER TYPE OF FOOD AND PREFERRED ORDERS
SCHEDULED DATE
AND TIME
DRINKS
3.1
ADDITIONAL FOOD & AVAILABILITY OF FOOD ADDITIONAL FOOD
DRINKS CHOICE ADDITIONAL FOOD & DRINKS CHOICE & DRINKS CHOICE FULL DETAILS
AND DRINKS
4.1
AVAILABILITY OF
CHOSEN DECORATION
TABLE SETTING DECORATIONS SAVED DATA EVENT DETAILS
4.2
CHOSEN AREA AVAILABILITY OF
VENUE SETTING CHOSEN AREA EVENT DETAILS
5.1
AVAILABILITY OF ADDITIONAL EVENT
OTHER NEEDS OTHER ITEM OTHER NEEDS ITEMS
REQUESTS
6.1
2.3 SET DATE
LIST OF ORDERS
FINALIZATION
AND TIME OF RECORDED ORDERS
ORDERS
7.1
BOOKING VALIDATION
REQUEST ACKNOWLEDGED BOOKING STATUS
BOOKINGS
8.1
BOOKING VERIFICATION
FULFILLED RESERVATION
& FEEDBACK UPDATE

3.2 The Proposed System
3.2.1 User Interface / System Interface
Exhibit 1: Inday Elyssa’s Catering Services and Party Needs Home Page – Desktop View
The exhibit above is the home page of the proposed website of Inday
Elyssa’s Catering Services and Party Needs. This will be the one that will first appear when
they visit the website.
The users could click “Book Here” to make booking reservations, “Food
Menu” if they wish to look through the food menu of Inday Elyssa’s before making
reservations, “Gallery” if they want to look into photos of past booking reservations made,
“About” if the user wanted to know the history and other information of the catering
service, and lastly, “Contact Us” will display the contact information of the company.
Exhibit 2: Inday Elyssa’s Catering Services and Party Needs Registration Page – Desktop View
The exhibit above displays the registration page where the client will be
directed to once he clicks “Book Here”. This means that the client should fill the
information if he wishes to make a booking reservation.
One advanced feature of the website – once the client starts typing in the
text box of “Place of Event”, it shows suggested places to the user. This is because the
website has auto-generated mapping feature that gives accurate representations of a
particular area, detailing major roads, arteries and other points of interests. This helps
eliminate the problem in the existing booking system which tables and chairs do not fit
in the event area and ocular inspection is not conducted.

Exhibit 3: Inday Elyssa’s Catering Services and Party Needs Category Selection Page – Desktop View
Exhibit 4: Inday Elyssa’s Catering Services and Party Needs Category Selection Page – Desktop View
Shown in the two exhibits above are the selection pages in the website. It displays
the categories where the client can choose what food to order. The client is the one doing
the reservation and no one from the company interferes from the client in choosing what
food to order. With just a click away, the client can view now what are the food choice
under each category.
The following two exhibits display how the client choose what food to order.
The client just clicks what he likes to order then it will be transparent indicating that you
placed an order of it. For example, the client wants to change the food choice, the just
have to click the transparent item to unmark it then click the one he wants to add.
Exhibit 5: Inday Elyssa’s Catering Services and Party Needs Food & Drink Selection Page – Desktop View
Exhibit 6: Inday Elyssa’s Catering Services and Party Needs Food & Drink Selection Page – Desktop View
Both the exhibit 5 and 6 show how the problem of placing and finalizing the
wrong orders are in the existing booking system are eliminated in the proposed booking
system since the client is the one who places the order and makes the reservation. The
problem will be eliminated with the help of the “click-to-mark-and-unmark” feature in
choosing which food to be included in his order.

Exhibit 7: Inday Elyssa’s Catering Services and Party Needs Event Details Page – Desktop View
Exhibit 7 displays the categories that the client wishes to take part of. This
shall also include what color of the cloth to be used in the event, how many chairs and
tables to be borrowed, and whether the client wants to add something that are not listed
in each category.
If the event or party item requested by the client is not available the
booking-in-charge will later on notify the client about it, and ask whether the client wants
to replace it with another item or not.

Exhibit 8: Inday Elyssa’s Catering Services and Party Needs Finalizing Booking Page – Desktop View
The above exhibit displays the finalized booking page in the website. It
shows the summary of what the client has clicked and marked in placing his order. This
will also display the total payment of the booking.
If the client wishes to change his order or update the list, the “change”
button should be clicked so that he will be redirected to the pages he wants to update or
change order. If he is okay with the list, the “okay” button should be clicked.
Exhibit 9: Inday Elyssa’s Catering Services and Party Needs Terms and Conditions Page – Desktop View
The exhibit displays the terms and conditions of the company as per written
in the contract in the existing booking system. The client cannot make the reservation if
he will not agree in the terms and conditions written.
The client is also required to fill in the means of payment he prefers and if
he wants the company to conduct further inspection in the area. He may input his email
address if he wishes to be notified also in his electronic mail.
“Book Now” can now be clicked if everything has been filled out already and
the client agrees to the terms and conditions stated.

The following exhibits that will be shows are the user interface or system interface if the client uses mobile
phone.
Exhibit 10: Inday Elyssa’s Catering Services and Party Needs Terms and Conditions Page – Desktop View
Exhibit 11: Inday Elyssa’s Catering Services and Party Needs User Interface – Mobile View
Exhibit 12: Inday Elyssa’s Catering Services and Party Needs User Interface – Mobile View
3.2.2 Data Base
Booking Transaction
Estimated
Customer
Contact Number Place of Event Date of Event Type of Event Number of
Name
Guests
Table 32: Client’s Booking Transaction Database
Food and Drinks Selection

Select Select Select Select Select Select Select Select Select Select Select
Chicken Beef Seafood Pork Vegetables Dessert Pasta Noodle Appetizer Rice Drinks
Table 33: Food and Drink’s Selection Database
Additional Event Items

Venue Setting and
Table Setting and Decoration
Reception
Table 34: Additional Event Item Database

Finalization of Food Name and Additional Event Items
Event Total
Appetizer Pork Chicken Seafood Beef Noodle Pasta Vegetable Dessert Rice
Items Payment
Table 35: Finalization of Foods and Additional Event Items Database
Final Booking Confirmation

Terms and Condition Means of Payment Conduct Ocular Inspection Email Address(optional)
Table 36: Final Confirmation Database

3.2.3 Entity Relationship Diagram
USER VENUE
OFFICE-IN-CHARGE
EVENT
PK ClientID PK Party Location
sends information PK Menu
noted in PK Type of Event takes place
Customer_name receives information Main Party Area
Food holds Beach Area
Contact_number Date
Drink Client's Choice
Address Time
makes Dessert Venue Lay-out
Email_address
Theme
handles a
agreees
handled by
BOOKING TRANSACTION
Catering or Party
PK
Needs linked to
made by Type of Event

Place of Event denotes
Estimated Number of
Guests PAYMENT INVOICE
PK Downpayment designates PK Payment

indicates denoted by
approved by Amount designated by Payment Date
indicated by
TERMS AND CONDITIONS Total_Payment Amount
ORDER
paid Means of Payment
PK Terms and Conditions
PK Menu comes
corresponds to
Services with
Service Hours Food_name
represented by
Breakage or Losses Event_items
Venue Additional_food
Food Additional_items
Accidents
comes with
represents
ORDER SPECIFICATIONS
PK Menu
Food
Drink
Dessert
Figure 24: Entity Relationship Diagram

3.2.4 Data Dictionary
Data Data
Database Description Data Format Data Type Data Source Status
Name Size
Given set of
words in which Transaction
Not
Client Name a client is - Letters Varchar5 Record,
Null
referred or Receipt Record
identified with
Contact Landline or 7 - 11 XXX-XXXX/XXXX-XXX- Client Profile
Numeric Null
Number mobile number characters XXXX Record
Upper and Lower Case
Place of Address of the Client Profile
- Letters, Punctuation Varchar6 Null
event clients Record
Marks
The day,
month and
Transaction
Date of year a Not
Client’s - MM/DD/YYYY Varchar4/Int Record,
Event transaction is Null
Booking Receipt Record
made or will be
Transaction
made
Database
Description for
every Transaction
Type of Not
transactions - Letters, Numbers Varchar11/Int Record,
Event Null
made by the Receipt Record
clients
Unique
Estimated
identifier for
Number of 12 Upper Case Letters Not
the rental item, Varchar8/Int Guest Record
Guests characters XXXXXXXXXX Null
Auto
generated
Description for
every Transaction
Not
Food name transactions - Letters, Numbers Varchar11/Int Record,
Null
made by the Receipt Record
clients
Finalization of Set of words
Foods and used to
Additional determine the 3 Client Profile Not
Event Items Letters Varchar10
Event Items current characters Record Null
decision of a
client
Floating Point Transaction
Total Not
(Currency Pesos XXXX.XX Numeric Record,
Payment Null
Format) Receipt Record
Set of words
used to
Means of determine the 10 Client Profile Not
Letters Varchar10
Payment current characters Record Null
decision of a
client
Set of words
Final Booking
used to
Confirmation
Ocular determine the 3 Client Profile Not
Letters Varchar10
Inspection current characters Record Null
decision of a
client
A name used
Email 30 Client Profile Not
as xxxx@gmail/yahoo.com Int
Address characters Record Null
identification
Table 37: Data Dictionary
3.2.5 Sample Data Files and Records
Booking Transaction
Estimated
Contact
Customer Name Place of Event Date of Event Type of Event Number of
Number
Guests
December
Rose Ann Gonzalez 09262950102 Parrt Belle Christmas Party 85
25,2019
Gayle Marielle Belen 09268112321 Minglanilla, Cebu April 19,2020 Wedding 150
Mekkha Shemalleh Inday Elyssa’s
09177112104 June 30,2019 Birthday 60
Paraiso Place
Table 38: Client Booking Transaction Sample Record
Food and Drinks Selection

Select Select Select Select Select Select Select Select Select Select Select
Chicken Beef Seafood Pork Vegetables Dessert Pasta Noodle Appetizer Rice Drinks
Buttered
Tropical
Chicken Beef Shrimp Pork Calderetang Chiken Chow Fresh 1 bottled
Fresh Plain
with Caldereta Rolls Asado Kambing Lasagna Mien Lumpia Softdrink
Fruit
Gravy
Chicken
Steamed Three Kinds Mixed
Chunk Beef with Stir Fry Fruit Baked Sotnghon
Fish with of Vegetable Garlic
with Mushroom Pork Salad Macaroni Guisado
Mayo Mushroom Salad
honey
Pork Ribs Spaghetti
Sweet
Chicken Beef with in Chao Pat Mango with
and Sour
Pandan Onions Barbecue Chin Mousse Meat
Fish
Sauce Sauce
Pork
Chicken Embutido
Callos
Relleno with
Cheese
Pork
Lemon Lengua Menudo
Chicken Estofado with
Liver
Table 39: Food and Drinks Booking Transaction Sample Record
Additional Event Items

Table Setting and Decoration Venue Setting and Reception
Add Add
Table 40: Additional Event Items Sample Record
Finalization of Foods and Additional Event Items

Event Total
Appetizer Pork Chicken Seafood Beef Noodle Pasta Vegetable Dessert Rice
Items Payment
Fish
Chcken Fillet Beef Four 2
Fresh Braised Bam-I Pasta Black
Pork with with Season Plain 100 chairs
Lumpia Pork Guisado Carbonara Samba
Adobo Chili Broccoli Vegetables Rice
Sauce Php
Potato Sweet Mango 5 20,000.00
Apple & Sour Pandan rectangular
Salad Pork Gelatin tables
2 big tents
Table 41: Finalization of Food and Event Items Sample Record

Final Booking Confirmation
Conduct Ocular Email
Terms and Condition Means of Payment
Inspection Address(optional)
Agree Palawan ✓
Agree Cash gaylemarielleb@gmail.com
Agree Debit Card ✓ sheemparadiseee@gmail.com
Table 42: Final Event Booking Confirmation Sample Record

3.3 Overall Project Implementation
3.3.1 Failure Mode Effect Analysis
The Failure Mode Effect Analysis (FMEA) table below is referred to the process on how the client uses the web-based
application. Inday Elyssa’s Catering Services and Party Needs.
Process Potential Potential Potentia Current Process Potentia Potentia

Step / Failure Failure l Control Step / l Failure l Failure
Occurrence
Occurrence
Occurrence
Occurrence
Input Mode Effect/s Cause/s s Input Mode Effect/s
Detection
Detection
Detection
Detection
Severity
Severity
Severity
Severity
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
(1-10)
RPN
RPN
RPN
RPN
Process Potential Potential Potentia Current Process Potentia Potentia
Step / Failure Failure l Control Step / l Failure l Failure
Input Mode Effect/s Cause/s s Input Mode Effect/s
User did
not System
double asks the
check user to
User will not
Inputs input review the
be notified Create
wrong contact booking
that his / her 10 2 3 60 proper 7 2 2 28
contact number
order has directions
number User
been
Inputting input
received
contact random Program
already None
informati contact mer/s
on number
Add pop
Adapt poka
Did not User up note
yoke
completely missed to remind
fill up User will not out user to
7 4 2 56 4 3 2 24
contact proceed to needed review
informatio the next informati input
n page on informati
on
User
Wrong Incorrect clicked
Update
food food choice 8 wrong 5 4 160 5 3 3 45
system
choice finalized food
choice
Food
choice not Create
Choosing added to proper
of food the finalized directions
No food Food
booking
choice choice
9 3 6 162 Add pop 5 3 4 60
marked not
up note
checked clicked
before
proceedi
ng to next
page
System
suggests
spelling
Finger of food
choices
User will not
System
proceed to
User did nullifies
User input the next
not wrong
wrong page
review spelling /
spelling of
4 input 3 5 60 spelling 2 2 3 12
desired
additional not
food
food accepted
choice
Adding choice by the
food website
choices Display
all
registere
d food
choices
Inday
User may Elyssa’s Add note
not does not to remind
User input
continue serve the the user
unavailabl
booking 3 type input 2 3 18 to only 2 2 2 8
e food
food input
choice
valid food
User Food
choices
chooses ingredien
other food ts is not
choices available
Client will
not proceed
to the next
page
Update
system
Create
User proper
Choosing Incorrect clicked directions
Wrong
event event item 7 wrong 5 4 140 Add pop 4 3 3 36
event item
items finalized event up note
item before
proceedi
ng to next
page
Event item
Create
not added
proper
to finalized
directions
booking
No event Item will not
be included Event
item Add pop
/ served 8 item not 3 6 144 4 3 4 48
marked up note
during the clicked
check before
actual proceedi
event ng to next
page
System
suggests
spelling
of event
Client will User did
item
User input not proceed not
Adding System
wrong to the next review
event nullifies
spelling of page 4 input 3 4 48 3 2 3 18
items wrong
needed additional
needed spelling /
event item event
spelling
item
not
accepted
by the
website
Display
all
registere
d event
items
Inday
Elyssa’s
User may
does not
not
have the
continue
event Add note
booking
item to remind
Adding User input needed the user
event unavailabl Event to only
User 3 2 3 18 2 2 2 8
items e event item does input
chooses
needed item not exist / valid
other event
hard to event
items
obtain items
Client will Event
not proceed item is
to the next not
page available
Allow user
to change System
and review redirects
User did
Wrong Wrong choices user to
not
items items 8 6 6 288 pages 5 4 4 80
review
displayed booked necessar
choices
y for
reviewing
Update
Reviewin system
Wrong
g
billing
finalized
displayed
booking
Double
Double check
Wrong System check prices
amount 10 computat 8 None 7 560 displayed 7 5 5 175
and
displayed User will not ion error amount
Booking- recomput
continue breakdown e
in-charge
booking and
recompute
total
booking
In-charge
may not Checks Have
No give website notificatio
notification notification / from time to n bell for
Receivin that a feedback to time every
7 6 5 210 4 4 4 64
g booking booking the client System update or
has been error booking
made Program from
mer website
Adapt
system /
technolo
gy that
automati
Wrong cally
contact sends
number notificatio
was n to client
No booking notified Update once
Notifying Not able to will happen system partial
client notify Booking-
9 6 7 378 booking 5 4 3 60
regarding client on in-charge
is done
booking booking
Have
separate
in-charge
In-charge for
forgot to sending
notify feedback
client s and
notificatio
ns to
clients
Table 43: Failure Mode and Effects Analysis of the Proposed System
3.3.2 Cost of Service
Material Usage Cost

Total Labor Cost Energy Cost
Estimated (php)
Estimated
In- Process Labor Total Cost
Process Process
charge Time Rate (php)
Time Cost Description Qty Cost Equipment Cost
(min) per
(min)
minute
Computer 0.1703
Preliminary
Booking on Client 16.5500 16.5500 - - - - - Wireless Access 0.34
Website 0.1703
Point (WAP)
Computer 0.0057
Receive
0.0333 0.0333 0.02 - - - Wireless Access 0.03
booking 0.0057
Point (WAP)
Computer 0.3406
Send
Wireless
notification /
2.0000 2.0000 1.36 - - - Access Point 0.3406 2.39
validation to
(WAP)
the customer Booking-
in- 0.6818 Phones 0.3406
Pin and charge
Computer 0.2555
Display
1.5000 1.5000 1.02 - - - Wireless Access 1.53
booking to 0.2555
Point (WAP)
website
Print the Computer 0.3406

booking 2.0000 2.0000 1.36 Bond paper 1 0.48 2.52
reservation Phone 0.3406
TOTAL 22.0833 22.0833 0.6818 3.77 0.48 6.81
Table 44: Cost of Service of the Proposed Booking System

The following is the derivation of the cost of service above.
Labor Cost
Table 45: Proposed Labor Cost
This table shows the compensation and labor cost per minute in the existing
system. The operating hours of the company is 11 hours every day, from 8:30 A.M. to
7:30 P.M.
php
450 𝐩𝐡𝐩
day
𝐁𝐨𝐨𝐤𝐢𝐧𝐠 − 𝐢𝐧 − 𝐂𝐡𝐚𝐫𝐠𝐞 = = 𝟎. 𝟔𝟖𝟏𝟖
Booking- 660 minutes 𝐦𝐢𝐧
1 day ×
in- 1 day
charge php
𝐁𝐨𝐨𝐤𝐢𝐧𝐠 − 𝐢𝐧 − 𝐂𝐡𝐚𝐫𝐠𝐞 = (0.6818 ) × (305 mins) = 𝟐𝟎𝟕. 𝟗𝟓 𝐩𝐡𝐩
min
Table 46: Proposed Labor Cost Computation
Material Cost
Table 47: Proposed Material Cost

php
𝐁𝐨𝐧𝐝 𝐏𝐚𝐩𝐞𝐫 = = 𝟎. 𝟒𝟖
500 pcs 𝐩𝐜
1 ream × 1 ream
Bond
Paper php
𝐁𝐨𝐧𝐝 𝐏𝐚𝐩𝐞𝐫 = 0.48 × 2 mins = 𝟎. 𝟗𝟔 𝐩𝐡𝐩
pc
Table 48: Proposed Material Cost Computation
Energy Cost
Table 49: Energy Cost
php
𝐂𝐨𝐦𝐩𝐮𝐭𝐞𝐫 = 0.1703 × (16.55 + 0.0333 + 2 + 1.5 + 2 mins)
min
Computer php
= 0.1703 × 22.0833 mins = 𝟑. 𝟕𝟔 𝐩𝐡𝐩
min
php
𝐏𝐫𝐢𝐧𝐭𝐞𝐫 = 0.1703 × 2 mins = 𝟎. 𝟑𝟒𝟎𝟔 𝐩𝐡𝐩
Printer min
𝐖𝐢𝐫𝐞𝐥𝐞𝐬𝐬 𝐀𝐜𝐜𝐞𝐬𝐬 𝐏𝐨𝐢𝐧𝐭 (𝐖𝐀𝐏)
Wireless php
Access = 0.1703 × (16.55 + 0.0333 + 2 + 1.5 mins)
min
Point
(WAP) php
= 0.1703 × 20.0833 mins = 𝟑. 𝟒𝟐𝟎𝟐 𝐩𝐡𝐩
min
Table 50: Energy Cost Computation

3.3.3 Implementation Plan
Plan
The researchers have already made the Plan, Analyze,

and Design stage. The proposed system needs to be
Analyze
evaluated with the system user for the additional idea
that will be put into consideration since they are the
ones who will used the system.
Design
Develop After finalizing the three stages with the system user,
the proposed system then is now ready to develop.
Roaming of oldrecords Old records, receipts, and accounts will be

drifted to the automated system.
User Training User training is the next stage to aid the user
the importance and the knowledge on how to
use the proposed system.
TestingandEvaluation This stage will test and evaluate the proposed
system to check the accuracy and efficiency. It
will also determine possible recurring problems
that may encounter.
SystemModification
The modifications identified will then be combined

into the system.
Full BlownImplementation
After system modification has done, it is now

ready for the full-blown implementation.
Maintenance
Maintenance is a post implementation activity to

assure that the proposed system will run
precisely on the operation.
Figure 25: Implementation Plan

3.3.4 Work Breakdown Structure
Inday Elyssa's Catering Services

and Party Needs Web-based
Booking System
Systems
Conceptualization Design and Provide System
Management and Development of the Implementation Proper Support
Development system
System
Installation, Integration
Web portal
Planning and configuratiion, Testing
specification
Development testing
Configuration
Design user
Modifying the Mangement
friendly interface
system
Meeting the Business
Requirements Maintaining the
Create interactive User support
system
test schemes proper
documentation
Preliminary Design Integration with Employees's

payment portals Training
Additional
Services
Figure 26: Work-Breakdown Structure
WORK BREAKDOWN STRUCTURE PURPOSE AND LIMITATIONS

The purpose of this WBS is to: This WBS does not address:
Identify the work to be done Who will perform the work
Identify the types of resources required for
When the work will be completed
the work
Develop estimates for each of the work
element
Identify storage locations
Table 51: Work-Breakdown Structure Purpose and Limitations

The term Work Breakdown Structure defines itself. It is a process of
sectioning the total project/system into different parts that would help in managing and
assigning them accordingly. In this example above, it shows a Tree format Work
Breakdown Structure which focuses on the following areas: Tasks, Scope, and Function,
and Responsibility.
3.3.5 Responsibility Assignment Matrix
Company Office-in- System TOTAL

Activities Researchers
Owner charge Developer R A C I
Design
1 systems for R/A R 2 1 0 0
improvement
Proposed
2 system for R I C R/A 2 1 1 1
improvement
Approved
3 system I I R/C A 1 1 1 2
improvement
Testing
4 C I R/A I 1 1 1 2
Evaluation
5 Evaluate R/A R C/I C 2 1 2 1
6 Feedback C R I A 1 1 1 1
System
7 A I R C 1 1 1 1
Execution
Systems
8 A I R C 1 1 1 1
Maintenance
Responsible 3 2 4 2
TOTAL
Accountable 5 0 1 4
Consulted 2 0 3 2
Informed 1 5 1 1
Table 52: Responsibility Matrix

The following are the legend used in table above:
Responsible
This person is responsible for completing the efforts required for a task.
Accountable
This person is ultimately accountable for coordinating the efforts to
complete the task.
Consulted
This person’s knowledge and expertise is beneficial to completing a task
successfully, but they are not performing the task directly.
Informed
This person must only be made aware of or apprised of the task as part of
its successful completion.
The Responsibility Assignment Matrix (RAM), shows the intersection of work
packages and resources. Generally, RAMs are used to show the different levels of
participation on a work package by various members rather than physical sources. It is a
data representation tool that provides information to the resource management plan in
process. The letters R A C I in the matrix are used in order to describe the level of
responsibility. There is a rule applied that overall responsibility (A – Accountability) has

the only one person. The people involved (R – Responsibility) should be adequate to the
task.
3.3.6 Gantt Chart
A Gantt chart is a graphical representation of a project schedule. It's is a type
of bar chart that shows the start and finish dates of several elements of a project that
include resources, milestones, tasks, and dependencies. In developing and implementing
the proposed booking system of Inday Elyssa’s Catering Services and Party Needs
specifically in web-based system is in 21 weeks or 5 months.

Table 53: Gantt Chart
3.3.7 Precedence Diagram
Duration
Activity Description Precedence
(Week)
Contacting of resource person for an expert-based
A 1 -
knowledge system
Asking for consultation and suggestions considering the
B 1 A
constraints and company’s resources
C Purchasing of the needed resources 1 -
D Developing the proposed system 2 B,C
E Evaluating the activity for the kaizen process 1 D
Identifying the necessary training to be conducted for the
F 1 -
system users
G Plan seminars/trainings/orientation/ workshops 1 F
H Informing the users and conducting the activity 1 G
I Evaluating the activity for the kaizen process 1 H
J Purchase and installing of the software 4 E,I
K Storing of data in the software 1 J
L Utilizing the software capacity and performance 1 K
M Testing an evaluating the software 3 L
N Analyzing of the feedback and areas of improvement 1 M
O Modifying the system 1 N
P Conducting the full-blown system execution 3 O
Q Maintaining the system 1 P
R Evaluating the activity for the kaizen process 1 Q
Table 54: Precedence Diagram
The precedence diagram shows all the activities needed to be done to complete the proposed system. It also
shows all the preceding activities and the time duration to complete a task.
3.3.8 Network Diagram
Figure 27: Network Diagram
Network Diagram summarizes the precedence table of the tasks needed to
complete the proposed booking system. This shows all the preceding activities with its
corresponding time duration.
3.3.9 Critical Path Network
A-B-D-E-J-K-L-M-N-O-P-Q-R = 21 weeks
C-D-E-J-K-L-M-N-O-P-Q-R = 20 weeks
F-G-H-I-J-K-L-M-N-O-P-Q-R = 20 weeks
Critical Path Method refers to the longest path of activities from the
beginning to the end of the tasks. From the precedence diagram and network diagram
shown, the critical path of implementing the proposed booking system is 21 weeks with
the critical path of A – B – D – E – J – K – L – M – N – O – P – Q – R.

3.4.0 Cost of Proposed System
Developing proposed system, especially websites, usually take a month or
two to develop. People involved in the development should be hands on and should be
firm in following technical procedures for the achievement of the desired website as the
new system.
Phases in developing website includes Design Phase, Development Phase,
and Installation Phase.
Design Phase
In this phase, planning out what the actual look of the website happens.
The company representatives and the designers of the website brainstorm on the possible
interface of the website.
Development Phase
Making of the website happens in this phase, after the design phase has
been settled. This phase is the core to any software development.
Installation Phase
After the development, installation of the proposed system happens. In this
phase, integrating the new system into the company happens.
Considering that Inday Elyssa’s Catering Services and Party Needs is still
considered a small company, there are not many professionals involved in the website
building, and the period of development might take more or less a month. Also, expenses
on other requirements in website building are the expenses from acquiring basic
requirements.
Period of Number
Labor Cost
Phase Manpower Development of Total
(per day)
(days) workers
Graphic Artist /
Php
Website Php 500.00 5 days 2
5,000.00
Design Designer
Graphics Php
Php 500.00 2 days 1
Consultant 1,000.00
Software Php 714. Php
Development 15 days 2
Developer 29 14,285.80
IT Specialist /
Php
Installation System Support Php 930.43 5 days 1
4652.15
Specialist
Php
TOTAL LABOR COST
24,937.95
Requirements Total
Domain name Php 550.00
Website hosting Php 3,000.00
Miscellaneous (Other Fees) Php 2,000.00
TOTAL COST Php 5,550.00
Table 55: Total Labor Cost
The corresponding cost for the domain name and website hosting is paid
when you install the website but is good for a whole year use of the company. the website
hosting cost increases as the number of the website visitors increases by a certain
amount.
Domain name is the digital address that people use when they get
connected to your website.

Since Inday Elyssa’s Catering Services and Party Needs is still a growing
company, it does not need yet a web hosting that is good for years or more. The Php
3,000.00 for website hosting is the price for six months to a year. That period may be
used for user testing.
The company also requires few people to develop the website. The labor
per day in each manpower needed in the implementation of the project are based in the
average Philippine rate of the workers needed in the work.
3.3.8 Cost Benefit Analysis
SOLUTION COST (PHP) PER YEAR

Web-based system Php 30,487.95
Computer Php 40,000.00
Printer Php 5,500.00
Wireless Access Point (WAP) Php 2,700.00
Bond paper (10 reams) Php 1,500.00
Bulletin Board Php 779.75
TOTAL Php 80,967.70
Table 56: Cost of Solutions
PROBLEM AREAS COST (PHP) PER YEAR

Php 2,549,850.50
Profit Loss
(Refer to Stability Analysis)
Table 57: Cost per Year

𝐄𝐬𝐭𝐢𝐦𝐚𝐭𝐞𝐝 𝐂𝐨𝐬𝐭 𝐨𝐟 𝐒𝐚𝐯𝐢𝐧𝐠𝐬
= 𝐏𝐨𝐟𝐢𝐭 𝐋𝐨𝐬𝐬
Estimated
× 𝐄𝐬𝐭𝐢𝐦𝐚𝐭𝐞𝐝 𝐈𝐦𝐩𝐚𝐜𝐭 𝐨𝐟 𝐭𝐡𝐞 𝐏𝐫𝐨𝐩𝐨𝐬𝐞𝐝 𝐒𝐲𝐬𝐭𝐞𝐦
Cost of
Savings
𝐩𝐡𝐩
= 2,549,850.50 × 90% = 𝟐, 𝟐𝟗𝟒, 𝟖𝟔𝟓. 𝟒𝟓
𝐲𝐞𝐚𝐫
Table 58: Estimated Cost of Savings
𝐈𝐧𝐢𝐭𝐢𝐚𝐥 𝐈𝐧𝐯𝐞𝐬𝐭𝐦𝐞𝐧𝐭 80,967.70

𝐏𝐚𝐲𝐛𝐚𝐜𝐤 𝐏𝐞𝐫𝐢𝐨𝐝 = =
𝐂𝐚𝐬𝐡 𝐈𝐧𝐟𝐥𝐨𝐰 𝐩𝐞𝐫 𝐏𝐞𝐫𝐢𝐨𝐝 2,294,865.45
Payback php 1 year 1 month

= 0.035 × × = 𝟏𝟐. 𝟕𝟎
Period year 12 months 30 days
≈ 𝟏𝟑 𝐝𝐚𝐲𝐬
Table 59: Payback Period
If the proposed booking system is to be implemented, the proposed
solutions of developing a web-based system (website), purchasing computer, printer,
wireless access printer, bond paper and a bulletin board will have a payback period of 13
days.
3.3.9 Key Performance Indicator
The following are the KPI’s set by the researchers in order to focus for
strategic and operational improvement, create an analytical basis for decision making and
help focus attention on what matters the most.
𝐃𝐚𝐭𝐚 𝐀𝐜𝐜𝐮𝐫𝐚𝐜𝐲
𝐏𝐥𝐚𝐧𝐧𝐞𝐝 𝐎𝐫𝐝𝐞𝐫𝐬 − (𝐃𝐞𝐥𝐚𝐲𝐞𝐝 𝐎𝐫𝐝𝐞𝐫𝐬 + 𝐎𝐫𝐝𝐞𝐫𝐬 𝐍𝐨𝐭 𝐓𝐚𝐤𝐞𝐧)

Data =
𝐏𝐥𝐚𝐧𝐧𝐞𝐝 𝐎𝐫𝐝𝐞𝐫𝐬
Accuracy
61 − (14 + 14)
= = 𝟎. 𝟓𝟒𝟏𝟎 ≈ 𝟓𝟒. 𝟏𝟎%
61
𝐄𝐱𝐢𝐬𝐭𝐢𝐧𝐠 𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐑𝐞𝐯𝐞𝐧𝐮𝐞 𝐩𝐞𝐫 𝐁𝐨𝐨𝐤𝐢𝐧𝐠
= 𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐂𝐨𝐬𝐭 𝐩𝐞𝐫 𝐁𝐨𝐨𝐤𝐢𝐧𝐠 × 𝐎𝐫𝐝𝐞𝐫 𝐀𝐜𝐜𝐮𝐫𝐚𝐜𝐲
= 1,027,745.00 × 50.10% = 𝐏𝐡𝐩 𝟓𝟏𝟒, 𝟗𝟎𝟎. 𝟐𝟓
𝐏𝐫𝐨𝐩𝐨𝐬𝐞𝐝 𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐑𝐞𝐯𝐞𝐧𝐮𝐞 𝐩𝐞𝐫 𝐁𝐨𝐨𝐤𝐢𝐧𝐠

Average
= 𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐂𝐨𝐬𝐭 𝐩𝐞𝐫 𝐁𝐨𝐨𝐤𝐢𝐧𝐠 × 𝐎𝐫𝐝𝐞𝐫 𝐀𝐜𝐜𝐮𝐫𝐚𝐜𝐲
Revenue
per
= 1,027,745.00 × 95.00% = 𝐏𝐡𝐩 𝟗𝟕𝟔, 𝟑𝟓𝟕. 𝟕𝟓
Booking
𝐆𝐞𝐧𝐞𝐫𝐚𝐭𝐞𝐝 𝐑𝐞𝐯𝐞𝐧𝐮𝐞 𝐈𝐧𝐝𝐞𝐱
𝐏𝐫𝐨𝐩𝐨𝐬𝐞𝐝 𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐑𝐞𝐯𝐞𝐧𝐮𝐞 𝐩𝐞𝐫 𝐁𝐨𝐨𝐤𝐢𝐧𝐠 − 𝐄𝐱𝐢𝐬𝐭𝐢𝐧𝐠 𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐑𝐞𝐯𝐞𝐧𝐮𝐞 𝐩𝐞𝐫 𝐁𝐨𝐨𝐤𝐢𝐧𝐠
=
𝐏𝐫𝐨𝐩𝐨𝐬𝐞𝐝 𝐀𝐯𝐞𝐫𝐚𝐠𝐞 𝐑𝐞𝐯𝐞𝐧𝐮𝐞 𝐩𝐞𝐫 𝐁𝐨𝐨𝐤𝐢𝐧𝐠
Php 976,357.75 − Php 514,900.25

= = 𝟎. 𝟒𝟕𝟐𝟔
Php 976,357.75
𝐏𝐫𝐨𝐜𝐞𝐬𝐬 𝐓𝐢𝐦𝐞 𝐑𝐞𝐝𝐮𝐜𝐭𝐢𝐨𝐧
Process 𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝 𝐏𝐫𝐨𝐜𝐞𝐬𝐬 𝐓𝐢𝐦𝐞 − 𝐀𝐜𝐭𝐮𝐚𝐥 𝐏𝐫𝐨𝐜𝐞𝐬𝐬 𝐓𝐢𝐦𝐞

Time =
𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝 𝐏𝐫𝐨𝐜𝐞𝐬𝐬 𝐓𝐢𝐦𝐞
Reductio
n 305 min − 22.0833 min
= = 𝟎. 𝟗𝟐𝟕𝟔 ≈ 𝟗𝟐. 𝟕𝟔%
305 min
Table 60: Key Performance Indicator Computation
As shown in the computations above, there are three (3) KPI’s namely: Data
or Order Accuracy which shall measure the accuracy of orders taken by the company in
percentage, Average Revenue per booking which shall measure the performance of a
firm that may be able to reduce the average rate to help realize increased profit and full
capacity and the Process Time Reduction which shall measure how much time has been
reduced, in percentage, in order to improve the booking system.
Based on the computations, it shows that the Data or Order Accuracy made
a 54.10 % increase, the Average Revenue per booking made an increase of Php
462,485.25 or an increase of 90% in terms of revenue and the Process Time Reduction
brought by the proposed system made the process a lot faster by having 282.92 minutes
less compared to the existing booking system or it brought about a reduction of 92.76%
of the time spent in booking.

CHAPTER IV
Summary, Findings, Conclusion, Recommendations; Bibliography
4.1 Summary
The research study was conducted at Inday Elyssa’s Catering Services and Party
Needs to evaluate the booking system of clients in order to improve the existing setup of
the said company. This study aims to answer the following questions:
• What is the performance of the existing booking system and its current
processes that are involved on the establishment?
• What are the possible problems and root causes and effects in their process
of booking in the current system in the perspective of the management, the workers and
the researchers?
• What are the recommendations that can be implemented in order to solve
the problem in the current system under study?
The researchers were able to gather the needed data through interviews, some
document analysis and questionnaire. The researchers observed and analyzed the several
process, output, and participants that were involved in the system.
The problems and its root causes and effects were also identified in order to
attempt to address them. After identifying and analyzing the problems, alternatives were
developed and evaluated to come up with a proposed system design. The researchers
provided implementation guide to help the management in realizing the proposals. Cost-
benefit analysis was done to justify how the proposals would affect the business
operations.
With the proposed system design, the company is expected to have an annual
savings of Php 2,294,865.45 with a payback period of 13 days assuming that the solutions
provided are implemented.
4.2 Findings
Inday Elyssa’s Catering Services and Party Needs existing booking system
experiences two major problems that were found out by the researchers during the
conduct of the study. These problems were:
Client’s Order Specifications – In this, there are orders in which incompletely
listed or wrong information being listed. Hence, it may result from not reviewing the
whole booking during the actual booking process. Unable to correctly identify and finalize
client’s order specifications may be a big loss to any catering business. This could lead to
an impact of the estimated cost of Php 1,062,437.71 per year.
Availability of Staff – In the existing booking system, there is only one (1)
person that is in-charge of the whole process – the booking-in-charge. Waiting the person
in-charge to be done, results to a delay of the process in the bookings made especially
during peak seasons. Cost of delay in booking may approximately 20% of the total
amount of every booking. This could lead to an impact of the estimated cost of Php
1,487,412.79 per year.

After determining such problems, the researchers came up with the total cost of
impact for the existing booking system which was Php 2,549,850.50 per year. This cost
covers the researchers to come up with the solutions or proposals that could help
eliminate these identified problems.
4.3 Conclusions
In the research study conducted by the researchers, it was concluded that the
existing booking system of the company is affected by the three challenges namely:
Ocular inspection not conducted and wrong choice of sizes of tables; not able to post the
booking immediately and forgot to post the booking on time; and not able to properly
review the whole booking. Also, improper handwritings or booking events that were not
erased from the white board can cause delay of service and there were no reviews after
the booking events that were served by the company.
With the development of a web-based system (website) fit for the nature of the
business that gives the best opportunity to minimize the challenges it is facing with the
existing manual booking system. The Inday Elyssa’s Catering Services and Party Needs
has the capability to implement the proposed booking system and given the payback
period, the amount of investment is reasonable.

4.4 Recommendations
After conducting the research study, the researchers recommend the following:
Primary Recommendations
• The web-based application with an online booking system should be
develop in order to address the major problems identified in the study,
• Appropriate number of workers should be assigned per channel of the entire
booking process.
Secondary Recommendations
• The owner and booking-in-charge should have a training on how to use the
web-based application.
• The company should apply the 5S principle for the improvement of the
storage of their important documents.
• A well-defined organizational chart should be made in order to establish and
define the responsibilities of all individuals inside the organization,
• The management should always motivate and encourage the employees
involved in the proposed system to be hardworking and responsible because the system
would not work if not all of them participated in the implementation of the said system.
• Other studies should be conducted in other systems in the organization to
improve more the total quality of the service the company offered.
BIBLIOGRAPHY
A. Internet Sources/ Books
[1] Catering, T. (2019). The Importance of Catering. [online] WOW!
Events. Available at: https://www.wowevents.com/the-importance-of-catering/
[2] Bizfluent.com. (2018). [online] Available at:
https://bizfluent.com/about-6597461-definition-catering-service.html
[3] Anon, (2019). [online] Available at:
https://nscpolteksby.ac.id/ebook/files/Ebook/ComputerEngineering/ManagementInform
ationSystem (2010)/4.ChapterSYSTEMCONCEPTS.pdf) [Accessed 1 May 2019].
[4] McKinsey & Company. (2015). Where machines could replace humans-
-and where they can’t (yet). [online] Available at:
https://nscpolteksby.ac.id/ebook/files/Ebook/ComputerEngineering/ManagementInform
ationSystem)
[5] Chang, G., Horng, L., Juang, J. 2008, ‘A review of systems engineering
standards and processes’, Journal of Biomechatronic Engineering, vol.1, no.1, pp. 71-85.
[6]. Styles of Catering Operations, chapter2, no1. Pp. 10-15. Available at:
https://www.shfmonline.org/CMS/Resources/bok/conference%20&%20catering/styles
%20of%20catering.pdf
[7] CAUSE AND EFFECT Skymark.com. (2018). The Cause and Effect,
Ishikawa, or Fishbone Diagram: Systematically find root causes of problems. Available at:
http://www.skymark.com/resources/tools/cause.asp
[8] Evaluations of Options. (2017). Rating Scale: Definition, Survey
Question Types and Examples. Available at: https://www.questionpro.com/blog/rating-
scale/
[9] FMEA “What is FMEA?” Lean Manufacturing and Six Sigma Definitions.
[Online]. Available at: http://leansixsigmadefinition.com/glossary/fmea/).
[10] GANTT CHART Mindtools.com. (2018). Gantt Charts Planning and
Scheduling Team Projects. Available at: https://www.investopedia.com/terms/g/gantt-
chart.asp
B. Unpublished Theses
• Christian Brylle Baguio, Kimberly Ann M Colongan, Catherine
Anne P. Ergina, July Ann Joyce A. Gonzaga, Erlyn Ivy O Rago. An Evaluation of Job
Order Processing System in Kwik-Way Engineering Works
• Anna Lee Allera, Arlie Amador, Caroline Joy D. Diaz, Angelica
Concept R. Paras, Issah Rolloque. An Evaluation of Demo Unit Monitoring System of
Stepforward Marketing Ltd.

APPENDICES
Transmittal Letter
Research Proposal Form
Team Protocols Contract
Action Plan
GAYLE MARIELLE A. BELEN
748-B, Tres de Abril, Labangon, Cebu City, Philippines 6000
gaylemarielleb@gmail.com | 0926 811 2321 | 0928 205 4422
HIGHLIGHTS OF QUALIFICATION
▪ Excellent in both oral and written communications in English, Tagalog,

and Bisaya.
▪ Knows seminar and event organizing.
▪ Possesses good public relations as evident in being the head of the
Committee on Research of the CIT – U SSG 2018-19 term of office.
PERSONAL DETAILS ▪ An advocate for learning and bringing back the importance of the library
and reading books to children by being an active volunteer of the Cebu
Birth Date 02 March 1998 City Public Library’s The BASADours
Birth Place Cebu City ▪ An advocate of #TechForGood.
Nationality Filipino
Religion Roman Catholic RESEARCH UNDERTAKINGS
▪ Thirty Percent (30%) Reduction of Defects in Oven Production

EDUCATION IE Professional Elective 1 (Lean Six Sigma) | 2019 Cebu City
2015 – present ▪ Payment System of CIT University Library Book Fines

BS Industrial Engineering CIT University Blitz Kaizen Project – IE Professional Elective 1 (Lean
Cebu Institute of Technology – Six Sigma) | 2019 Cebu City
University
N. Bacalso Avenue, Cebu City ▪ Graduate Tracer Study of 2013 – 2017 CIT-University Academic
Scholars
CIT University Quality Assurance Office | 2018 Cebu City
2011 – 2015
Cebu Institute of Technology – ▪ Tingog: A Mobile Application for Children with Repaired Cleft
University Palate
N. Bacalso Avenue, Cebu City 10th International Conference on Humanoid, Nanotechnology,
Information Technology, Communication and Control, Environment, and
Management (HNICEM) | 2018 Baguio City
2005 – 2011
OPRRA Elementary School ▪ Assessment of Defecation Practices in Selected Barangays in the
Unit IV, OPRRA, Kalunasan, Cebu Cities of Cebu and Talisay
City IE Methods of Research | 2017 Cebu City
MAJOR SEMINARS / TRAININGS / EVENTS / CONFERENCES /

CHARACTER REFERENCES CONVENTIONS ATTENDED / ORGANIZED
Engr. Bradley Natavio ▪ Patent Search Seminar

Accenture Inc. (Cebu) Participant
0999 224 3356 CIT University Audio Visual Room | February 2019 Cebu City
bradleynatavio@gmail.com
▪ Lean Six Sigma Seminar
Ms. Maria Sendie C. Presbitero Co-Organizer / Participant
Mambaling National High School CIT University Auditorium | January 2019 Cebu City
0922 871 2522
mspresbitero@gmail.com ▪ 10th Annual International Conference on Humanoid,
Nanotechnology, Information Technology, Communication and
Control, Environment, and Management (HNICEM)
Presenter
| December 2018 Baguio City
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2015 – Present CIT University Auditorium | August 2018 Cebu City
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Research Organizer
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Present
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CIT University Auditorium
Case Room| March
| May 2018 CebuCebu
01, 2018 City City
▪ Member ▪▪ The Outstanding Industrial Engineering Student of the Year

Awardee
CIT University SSG (TOIESY)
Gerry Roxas2018
Lifetime Academic Excellence Award
Legions Co-Organizer
CIT University | March 27, 2015 Cebu City
2015 – 2018 CIT University Auditorium | March 2018 Cebu City
▪ Champion
▪ Member ▪ 1Million
st The Ideas
Freeman’s Ang Peryodismo (Copy Reading and Headline
CIT University Red Cross Writing) / Participant
Organizer
Youth Chapter CIT Univeristy
CIT University |Auditorium
February 7,| August 2017City
2015 Cebu Cebu City
2017 – 2018
▪ Industrial Engineering Research Expo 2016
▪ Writer Participant
CIT-University the CIT University Audio Visual Room | December 2016 Cebu City
Technologian Students’
Press ▪ Industrial Engineering Leadership Expedition
SKILLS
2015 – 2017 Participant
PROFFESIONAL PERSONAL
CIT University | June-October 2015 Cebu City
▪ Member Writing Creativity
Club Mega CIT Speaking
AWARDS Motivation
University Students’ Presenting Leadership
Chapter ▪ Research
Top 17 Technologian Exemplar Networking
2015 – 2017 CIT University Gear Awards 2019
Data Analysis Teamwork
CIT University Gymnasium | March 2, 2019 Cebu City
▪ Member Problem Solving Coachability
Campus Journalists de ▪ Project
Best Management
Presenter Mentoring
Cebu PIIE-CSC IE Ambassador and Ambassadress 2019 General Assembly
2014 – 2017 Cebu Coliseum | February 2, 2019 Cebu City
▪ Best Innovative Project

PIIE-CSC IE Ambassador and Ambassadress 2019 General Assembly
Cebu Coliseum | February 2, 2019 Cebu City
▪ Grand Champion
Accenture PH Program the Future 2018
Ascott Hotel, Bonifacio Global City | August 18, 2018 Taguig City
▪ Outstanding Volunteer
CIT – University Gear Awards 2018
CIT University Gear Hotel | March 27, 2018 Cebu City
CURRICULUM VITAE
ROSE ANN T. GONZALEZ
10-Kamuning Street San Jose Village Tisa, Cebu City,

Philippines 6000
rsnngnzlz@gmail.com| +639262950102 | +639323863441
PERSONAL DETAILS HIGHLIGHTS OF QUALIFICATION

Birth Date 17 March 1998 ▪ Proficient in Microsoft office bundled software.
Birth Place Cebu City
▪ Excellent in both oral and written communication
▪ Demonstrated acts of volunteerism whose active participation was
accorded by National Youth Commission for being part of the
EDUCATION
campaign of #NowPH, Project AQUARIA and PROJECT
NOWTBUKS.
2015-present
BS Industrial Engineering RESEARCH UNDERTAKINGS

Cebu Institute of Technology -
Demand Forecasting of Pasteurized Canned Crab Meat of
University
Central Seafoods Incorporated Assessment of Integrated Solid
N. Bacalso Avenue, Cebu City Waste Management Practices of Cebu Institute of Technology –
University
2011-2015 (Salutatorian)
1st Semester A.Y. 2016-2017 | IE321 Methods of Research
Abellana National School
(Presented to CSI President)
Osmena Blvd., Cebu City
2005-2011 (2nd Honors) Forecasting demand is a crucial issue for driving efficient
operations management plan. This is especially the case in the seafood
Tisa II Elementary School industry, where demand uncertainty, lack of historical data and
F. Llamas Street Tisa, Cebu City seasonal trends usually coexist. Many approaches to this issue have
been proposed for the past few decades. In this paper, forecasting
CHARACTER REFERENCES methods are used with the aim of knowing the company’s demand for
Engr. Alein B. Navares the succeeding months.
IE Department Chair SEMINARS, TRAININGS, CONVENTIONS CONDUCTED AND

ATTENDED
University
▪ Six Sigma Yellow Belt Training
June 25, 2016, Mass Communication Theater – CIT University
(032) 261-7741 loc 162
aleinbnavares@gmail.com ▪ Photography Seminar-Workshop

May 7, 2016,RM E304 – CIT University
Engr. Aries M. Rivero
▪ Poster-Making Seminar-Workshop
May 21, 2016, RM E304 – CIT University
IE Department Faculty
▪ Industrial Engineering Leadership Expedition
Cebu Institute of Technology - October 21, 2016, Audio Visual Room – CIT University
University
AWARDS
Best Case Study Presenter SEMINARS, TRAININGS, CONVENTIONS CONDUCTED

IE211 Advanced Statistics AND ATTENDED
Sidlak and Gilas Awards ▪ “Kapihan Sessions: Episode 3”

September 29, 2017, RM E303 Building - CIT University
2017, CIT- University
Auditorium ▪ KUMBATIE SESSION: Data Visualization
November 6, 2017, CIT University Audio Visual Room
▪ KUMBATIE SESSION: IE VMG Awareness Campaign

Member of Team LOVE as November 6, 2017, CIT University Audio Visual Room
Best Presenter ▪ KUMBATIE SESSION: Journal/Literature Review and Citation
IE Eagles’ League Final
Community Project ▪ KUMBATIE SESSION: TIESAPP with the IE Faculty
Presentation November 7, 2017, CIT University Audio Visual Room
▪ KUMBATIE SESSION: Basics of Research

March 21, 2016, CIT-
University AVR
▪ “Industrial Engineering Research Expo”
December 9, 2017, Audio Visual Room – CIT University
Member of Team LOVE as ▪ 11th Industrial Engineering Leadership Excapade

Best Community Project June 9-10, 2018, Barili Cebu
Concept
▪ KUMBATIE SESSION, Lean Six Sigma
IE Eagles’ League Final January 26, 2019, Audio Visual Room – CIT University
Community Project
Presentation SOCIAL RESPONSIBILITY / VOLUNTEER WORK
March 21, 2016, CIT- ▪ Volunteer,
University AVR #NOWPh
▪ Volunteer,
Project NOWTBUKS
AFFILIATIONS
▪ Volunteer,
Treasurer
Project AQUARIA
October 2017- Present, Cebu City
Second Year Batch of IE
Council
SKILLS
A.Y. 2016-2017
PROFESSIONAL PERSONAL
Writing Creativity
Member Speaking Motivation
Presenting Leadership
Philippine Institute of Industrial Research Networking
Engineers-Cebu Student Data Analysis Teamwork
Problem Solving Coachability
Chapter
Project Mgt Mentoring
MEKKHA SHEMALLEH T. PARAISO
Purok Water Lily, Garcia Compound Tabuk Lamac Yati Liloan, Cebu
sheemparadiseee@gmail.com | +639430827873
HIGHLIGHTS OF QUALIFICATION
▪ Works efficiently with diverse people

▪ Proficient in using Microsoft Excel, and Microsoft Word
▪ Good listening skills and telephone etiquette
▪ Demonstrates leadership ability; able to prioritize, and make comprehensive
PERSONAL DETAILS decisions
▪ Demonstrate acts of volunteerism for being part of the campaign of the Project
Birth Date 10 December 1998 Aquaria
Birth Place Cebu City ▪ Possesses good time management public as evident of being a Non- Academic
Age 20 yrs. old scholar for almost two years assigned at the College of Engineering and
Civil Status Single Architecture- Dean’s Office
SEMINARS, TRAININGS, CONVENTIONS ATTENDED
• Time and Stress Management

EDUCATION
Tertiary:
• Research Survival: Task and Stress Management Seminar-Workshop
2015-present June 18, 2016, CIT University Mass Communication Theater
BS Industrial Engineering • Pagsibya 1.0: The Search and Share of Advocacies

June 29, 2016, CIT University Audio Visual Room
University • KUMBATIE Session
November 6-7, 2017, CIT University Audio Visual Room
N. Bacalso Avenue, Cebu City
• iEXCEL:SURVIVING RESEARCH IN IE
Secondary: June 12, 2017, CIT University MassCom Theatre
2011- 2015 • Self-Awareness: Who Am I?

November 13, 2017, CIT University Research Laboratory
La Consolacion College- Liloan
• Social Awareness: Branding Myself
Poblacion Liloan, Cebu December 12, 2017, CIT University Research Laboratory
Elementary: • iExcel: Surviving Research in IE

June 17, 2017, CIT University Audio Visual Room
2005 - 2011
Buylo 2.0: Best OJT Project Presentation
Consolacion Central School July 20, 2016, CIT University Audio Visual Room
Poblacion Occ., Consolacion, Cebu

CHARACTER REFERENCES
Engr. Alein B. Navares SEMINARS, TRAININGS, CONVENTIONS CONDUCTED OR ORGANIZED
IE Department Chair Facilitator

“X11: Industrial Engineering Leadership Xcapade”
Cebu Institute of Technology - June 12-13, 2018, Barili Cebu
University Technical Committee Head
“Buylo 5.0
(032) 261-7741 loc 162
July 15, 2018, CIT University Audio Visual Room (AVR)
aleinbnavares@gmail.com Technical Committee Head
“Sidlak Awards 2018”
Dr. Evangeline C. Evangelista October 15, 2018, CIT University Mass Auditorium
Venue Committee
CEA Dean “THE IE QUIZ WHIZ: 12th Paugnat sa Utok”
November 27, 2018, CIT University Mass Auditorium
Cebu Institute of Technology - Head Organizer
University “IE Christmas Gathering: Takna sa Pagsadya
December 17, 2018, CIT University Mass Auditorium ”
(032) 261-7741 loc 139
Head Organizer
evangelistaec@gmail.com
“Gilas Awards 2018”
March 26,, 2019, CIT University Mass Auditorium
AFFILIATIONS
Executive Auditor
Industrial Engineering Council
SOCIAL RESPONSIBILITY / VOLUNTEER WORK
A.Y. 2018-2019
▪ Project Aquaria
Alumna June 12, 2018, Carcar, Cebu City
Engineering and Architecture Leadership
Expedition (EALE)
Batch 12 (Douze Unido Ledare )
Member
Philippine Institute of Industrial SKILLS
Engineering- Cebu
PROFESSIONAL PERSONAL
Member Writing Creativity
Industrial Engineering Council Speaking Motivation
Presenting Leadership
Member Research Networking
Society of Non- Academic Scholar Data Analysis Teamwork
Problem
Coachability
Solving
Project Mgt Mentoring

1819 3 Ie520 Belen Final Paperwith Updated Tables

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1819 3 Ie520 Belen Final Paperwith Updated Tables

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AN EVALUATION OF THE BOOKING SYSTEM

OF INDAY ELYSSA’S CATERING SERVICES AND PARTY NEEDS

IE520 – SYSTEMS ENGINEERING

Presented to the Faculty of Industrial Engineering Department

Cebu Institute of Technology – University, Cebu City, Philippines

Of the Requirements for the Degree

BACHELOR OF SCIENCE IN INDUSTRIAL ENGINEERING

BELEN, GAYLE MARIELLE A.

GONZALEZ, ROSE ANN T.

PARAISO, MEKKHA SHEMALLEH T.

we visit. Thank you very much.

constant support throughout this study.

allowing us helping us a lot. Thank you very much.”

the source of faith and wisdom to successfully fulfill this study.”

“This study is wholeheartedly dedicated to my beloved parents, who have been

1.1.1 Rationale of the Study .......................................................................................... 11

1.1.2 Theoretical Background ........................................................................................ 12

1.1.3 Flow of the Research Process ............................................................................... 16

1.2 The Problem ...................................................................................................................... 17

1.2.1 Statement of the Problem .................................................................................... 17

1.2.2 Statement of Assumptions ................................................................................... 17

1.2.3 Scope and Limitations of the Study ...................................................................... 19

1.2.4 Significance of the Study....................................................................................... 20

1.3 Research Methodology ..................................................................................................... 21

1.3.1 Research Environment.......................................................................................... 22

1.3.2 Research Respondents.......................................................................................... 22

1.3.3 Research Instruments ........................................................................................... 22

1.3.4 Research Procedures ............................................................................................ 23

2.1.1 Company Profile ................................................................................................... 25

2.1.2 The System and Its Function .................................................................................... 28

2.1.3 Input – Process – Output Framework ...................................................................... 29

2.2.1 Work-Centered Analysis .......................................................................................... 30

2.2.2 Cross-Functional Chart ......................................................................................... 31

2.2.3 Data Flow Diagram Level 0,1,2 ................................................................................ 33

2.2.4 Systems Algorithm ................................................................................................... 35

2.2.5 Other Systems in the Organization .......................................................................... 36

2.3 Requirements Analysis and Its Impact ................................................................................... 38

2.3.1 Cost of Service.......................................................................................................... 38

2.3.2 Internal and External Factors ................................................................................... 43

2.4 System Analysis ...................................................................................................................... 45

2.4.1 Compatibility Analysis .............................................................................................. 45

2.4.2 Stability Analysis ...................................................................................................... 45

2.5 Problem Investigation ............................................................................................................ 48

2.5.1 Problem Areas.......................................................................................................... 48

2.6 Root Cause Analysis................................................................................................................ 51

2.6.1 Ishikawa Diagram ..................................................................................................... 51

2.6.2 Failure Mode and Effect Analysis............................................................................. 53

2.6.3 Problem Prioritization Matrix .................................................................................. 57

2.6.4 Root Cause Analysis Matrix .................................................................................. 58

2.6.5 Root Cause Prioritization ...................................................................................... 61

2.6.7 Formulation of the Options ..................................................................................... 63

2.6.8 Evaluation of the Options ........................................................................................ 68

2.6.9 Option Prioritization ................................................................................................ 71

CHAPTER III ................................................................................................................................................. 74

3.1.1 Summary of Proposals ............................................................................................. 74

3.1.2 Systems Optimization Roadmap .............................................................................. 76

3.1.3 Work-Centered Analysis Framework .................................................................... 78

3.1.4 Cross-Functional Chart .......................................................................................... 79

3.1.5 Data Flow Diagram Level 0,1,2............................................................................... 81

3.2 The Proposed System ............................................................................................................. 84

3.2.1 User Interface / System Interface ............................................................................ 84

3.2.2 Data Base ................................................................................................................. 95