Group 1 HCC Catalogue Module C1 C3 FINAL 1

Holy Cross College Pampanga Library's Catalogue Management System Module
A Project
Presented to the
IT Faculty of Holy Cross College – Pampanga
In partial Fulfillment
Of the Requirement for the Course
Quantitative Methods and Simulations
By:
Dhaniell Frann P. Magat
Ralfh Dainniel G. Peñafiel
Sergio S. Mallari III
Marshiella Anne L. Peralta
Vincent Steven C. Peralta
Calvin Karl V. Ocampo
Christian Jeffrey T. Macapagal
Trese D. Mallari
ACKNOWLEDGEMENT
The researchers would like to thank those who contributed in completing this research
project.
We want to give thanks to our almighty God for giving us the courage and knowledge to
complete this research study as it would not be possible without his blessings.
We would also like to thank our researcher adviser, Ms. Deborah Galang for her
guidance. It will be hard to complete this research without her assistance.
To the library staff of Holy Cross College especially Ms. Princess Ann Balajadia, who
answered our questions, participated in our survey and giving suggestions for the module. The
module was complete thanks to her.
We want to dedicate our work to the people who believed in our team of researchers, our
dear parents and family, who supported us emotionally, morally, and financially throughout this
research study.
May the Almighty God bless us all.

1
ABSTRACT
The food industry has undergone a significant transformation in recent years with the
advent of technology. Food ordering systems have become increasingly popular due to their
convenience and efficiency. In this research, we aim to develop a food ordering system that will
enhance restaurant efficiency and customer experience. The proposed system will be a web-
based application that allows customers to browse restaurant menus, place orders, and pay
online. The system will also incorporate features such as order tracking, real-time notifications,
and customer feedback to provide a seamless experience for both customers and restaurant
owners. To develop the food ordering system, we will employ a user-centered design approach.
This will involve gathering user requirements through surveys, focus groups, and interviews with
restaurant owners and customers. The gathered data will be analyzed to identify common
patterns and pain points that can be addressed in the development of the system. The system's
efficiency and effectiveness will be evaluated through usability testing, which will involve
recruiting participants to test the system and provide feedback. The evaluation will assess the
system's ability to meet its objectives, user satisfaction, and ease of use. The developed food
ordering system will have significant benefits for both customers and restaurant owners.
Customers will enjoy a more convenient and personalized experience, while restaurant owners
will benefit from increased efficiency, reduced order processing time, and improved customer
satisfaction. The system can also help reduce errors and provide valuable data insights for
restaurant owners to make informed decisions. In conclusion, the proposed food ordering system
is an innovative solution that has the potential to transform the restaurant industry by enhancing
customer experience and improving restaurant efficiency.

2
Project Documentation Outline
Chapter I
Introduction
Background of the Study………………………………………………………5
Current State of Technology…..………………………………………………6
Project Rationale……..………………………………………………………...6
Project Description
Proposed Research Project…...………………………………………………..7
General Objectives…....………………………………………………...7
Specific Objectives…..…………………………………..………….......7
Scope and Limitations…...…………………………………………...…8
Significance of the Study…..……………………………………………9
Definition of Terms…..………………………………………………....10
Chapter II
Review of Related Literature and Studies…..………………………………………...11
Conceptual Framework…..……………………………..……………………………...12

3
Chapter III
Methodology and Design…..……………………………………………………….......13
Research Instruments…..……………………………………………………….……...14
Research Methods…..………………………………………………………………......15
Data Flow Diagram…..……………………………………………………….………...17
HIPO Chart…..………………………………………………………………….……...18
Software and Hardware Requirements…..…………………………………………...19
Appendix…..…………………………………………………………..………………………...20

4
CHAPTER I
Introduction
Background of the Study
Thesis introduction about online ordering system with the growth of technology, the way
organization’s function has changed substantially. Customers no longer need to go to the store to
purchase things. Customers can now shop for their selected products online. One of the most
effective and easy ways for clients to purchase things from a business is through an online
ordering system. Customers can browse a company's products and services, place orders, and pay
for them all from the convenience of their own home. This article examines the advantages and
benefits of an online ordering system, as well as how it may assist businesses in today's digital
environment.
Current State of Technology
The current state of technology for food ordering systems is advanced and rapidly evolving.
Online food ordering and delivery have become increasingly popular, and technology has played
a significant role in enabling this growth. Here are some of the key technologies and trends in the
current state of food ordering systems:

5
1. Mobile applications: Mobile applications are a crucial aspect of food ordering systems.
They provide customers with an easy and convenient way to order food from their mobile
devices. Many food ordering systems now offer mobile apps that allow customers to
browse menus, place orders, and make payments seamlessly.
2. Artificial Intelligence (AI): AI technologies are being used to enhance the food ordering
experience for customers. For instance, chatbots can be used to provide instant support
and help customers with their orders. AI can also be used to provide personalized
recommendations based on a customer's previous orders, location, and preferences.
3. Cloud computing: Cloud computing has made it possible to store large amounts of data
and process them quickly. This has enabled food ordering systems to handle a high
volume of orders efficiently. Cloud-based systems also provide the flexibility to scale up
or down based on demand.
4. Integration with other technologies: Food ordering systems are now integrated with other
technologies, such as POS systems, inventory management systems, and delivery
tracking systems. This integration enables restaurants to manage their operations more
efficiently, reducing the risk of errors and improving the overall customer experience.
5. Contactless ordering and payment: With the COVID-19 pandemic, contactless ordering
and payment have become essential for food ordering systems. Technology such as QR
codes, digital wallets, and contactless card payments have become more prevalent to
provide a touchless experience for customers.

6
In summary, the current state of technology for food ordering systems is characterized by the use
of mobile applications, AI, cloud computing, integration with other technologies, and contactless
ordering and payment. These technologies have enabled food ordering systems to offer a more
efficient, convenient, and personalized experience for customers while streamlining restaurant
operations.
Project Rationale
The rationale for researching a food ordering system is driven by the increasing demand for
online ordering and delivery services in the food industry. With the rise of digital technology,
consumers are looking for convenient and time-saving ways to order food from their favorite
restaurants. A food ordering system can provide various benefits to both customers and
restaurants. For customers, it offers a user-friendly platform to browse menus, place orders, and
make payments. It also provides a hassle-free and convenient experience, as they can order food
from the comfort of their homes or offices. For restaurants, an online food ordering system can
increase their visibility, reach new customers, and expand their business. It can also streamline
their operations by reducing the workload on their staff, minimizing errors in order-taking, and
enabling them to manage orders efficiently. Researching a food ordering system can help to
identify the features and functionalities that are essential to the success of such a system. The
research can also provide insights into the market demand, customer preferences, and industry
trends that can inform the development of a competitive and effective food ordering system.
Overall, the rationale for researching a food ordering system is to develop a solution that meets
the needs of customers and restaurants alike, while capitalizing on the opportunities presented by
the growing demand for online food ordering and delivery services.

7
Project Description
Proposed Research Project
This section provides the objective of the study, which is divided into two categories:
general objectives and specific objectives.
General Objective:
The general objectives of the study is to develop a reliable, convenient and accurate Ordering
System.
 The study has the following specific objectives:
 To develop a system that will surely satisfied the customer service.
 To design a system able to accommodate huge amount of orders at a time.
 To evaluate its performance and acceptability in terms of security, user-friendliness,

accuracy and reliability.
 To improve the communication between the client and the server and minimize the time
of ordering.
One of the main objectives of a restaurant to ensure customer satisfaction. Manual listing of
orders by the waiters/waitresses may result to slow response in customer service. Hence, if the
restaurant uses the proposed system, manipulation of orders to the customers be so easy and
quick by just touching on the tablet and choosing the desired menu.
 To automatically compute the bill.
The system will also automatically calculate and displays the final bill so the bills will
ready to print without having any error because the information for that item is already inserted.
Specific Objectives:

8
1. Design a management system with the following features;
- To have a login system with different roles and different function like user, moderator,
and admin;
- To have a catalogue or the list of books that can be seen and browse by user;
- To be able to filter or search specific books in the catalogue;
- To be able for users to borrow books automatically;
- To be able for moderators and admin to receive, accept, and decline user’s borrowing
request;
- To be able for admin to add and delete books in the system;
2. Create the system using the following tools and technologies:
a. Integrated Development Environment such as Visual Studios
b. Web Server Platform for Apache and MySQL Database; Database Tool (XAMPP);
c. Programming Language namely python;
Scope and Limitation
This study focused on the design and development of catalogue management system
Scope:
A food delivery and ordering system typically allows customers to place orders for food
and drinks from participating restaurants or food establishments through an online platform or

9
mobile application. The system may also include features such as menu browsing, real-time
order tracking, and payment processing.
Limitations:
 The system may only be available in certain locations or for select restaurants.
 The system may not be able to accommodate all dietary restrictions or allergies.
 Delivery times may vary depending on location, order volume, and traffic.
 Some delivery and order system may have a minimum order amount to use their
service.
 Some restaurants may not be able to offer delivery or pickup during certain hours
or days.
 Payment method may be limited to certain credit or debit cards, or only accept
online payment.
 Some system may require customers to have an account, or have limited customer
support.
 Some system may have a delivery fee, or a service fee.
Significance of the Study
The significance of this study to Holy Cross College is to provide an easy-to-use and
user-friendly system thus; searching and borrowing will be faster and less time consuming and
they have an option to not browse every single book in the library to find what they are looking
for.

10
• Students – they will be able to order online either if they are at home or at school, there
will be no hassle for them incase they have something important that came up.
• Teachers – will be able to order there food while they are teaching so that after the class,
the food that they order is already delivered.
• Customer - they can easily order food especially when they have an unexpected visitor at
home.
Definition of Terms
1. Eligibility:
The User must undertake to adhere to the eligibility to enter into a contract in view of section 11
of The Indian Contract Act, 1872. The User shall agree to represent and warrant that the User is
at the age of 18 or above and is fully able and competent to understand and agree the terms,
conditions, obligations, affirmations, representation, and warranties as set forth in this
Agreement.
2. Compliance of Law:
Both the User and the Food Delivery Platform must be in compliance with all laws and
regulations in the country in which they live while accessing and using the Service. The User

11
must agree to use the Services only in compliance with terms & conditions, applicable law, and
in a manner that does not violate legal rights or those of any third party/parties.
3. Legal implications of online food ordering:

Every FDP shall state in its Agreement that it provides online food ordering services by entering
into contractual arrangements with Restaurants on a principal to principal basis for the purpose
of listing their food and beverages for online ordering by the Users on the FDP (“Restaurant
Partners”). Users can access the list of food and beverages of the Restaurant Partners listed on
FDP and place orders against the Restaurant Partners through Food Delivery Platform which the
Restaurant Partner may or may not accept at its absolute discretion.
CHAPTER II
REVIEW OF RELATED LITARATURE AND STUDIES
Foodbites is an online food ordering and delivery system that offers convenience and a seamless
experience to its users. In this review of related literature and studies, we will explore some
research and publications that relate to Foodbites and its features.
1. Online Food Ordering System: A Review of Literature and Classification of Systems -
This paper by Shubham Malhotra and Shaily Jain discusses the various online food
ordering systems, including their features and classifications. The study provides insights

12
into the benefits and limitations of these systems, which can help to inform the
development of systems such as Foodbites.
2. Understanding the Acceptance of Online Food Ordering Services: A Study of Generation
Y in the United Arab Emirates - This study by Mohammad Abu-Alam and Alaa K.
Ashmawy explores the factors that influence the acceptance of online food ordering
services by Generation Y. The study highlights the importance of convenience, ease of
use, and trust in the adoption of such services, which are some of the key features that
Foodbites offers.
3. Factors affecting the intention to use online food ordering and delivery services in China
- This research by Xiangling Liu and Junjie Wu examines the factors that affect the
intention to use online food ordering and delivery services in China. The study found that
convenience, perceived usefulness, and social influence were significant predictors of
intention to use such services. These factors are also relevant to Foodbites, which
provides a convenient and useful service to its users.
4. The impact of mobile technology on business: The case of online food ordering systems -
This article by N. Abrahim and F. Najjar examines the impact of mobile technology on
online food ordering systems. The study highlights the role of mobile applications in
enabling convenience, speed, and efficiency in food ordering and delivery. Foodbites
utilizes a mobile application to provide a seamless experience for its users.
In summary, the reviewed literature and studies show that online food ordering and delivery
systems such as Foodbites offer convenience, ease of use, and efficiency to users. The studies

13
also highlight the importance of factors such as trust, perceived usefulness, and social influence
in the adoption of such services. Foodbites offers features that address these factors, making it a
competitive and convenient online food ordering and delivery system.
Conceptual Framework
The conceptual framework for Foodbites as a convenient online ordering and delivery system is
based on the following key elements:
1. User experience: The user experience is at the center of Foodbites, with a focus on
convenience, ease of use, and personalization. The platform provides a user-friendly
interface that allows customers to browse menus, select items, customize their orders, and
make payments seamlessly. The system is also designed to offer a personalized
experience to users, with features such as personalized recommendations based on
previous orders and location.
2. Mobile technology: Mobile technology is a critical component of Foodbites, with a
mobile application that provides a seamless experience to users. The mobile application
allows customers to order food from anywhere, at any time, and provides real-time
updates on the status of their orders. The application also enables restaurants to manage
their operations efficiently, with features such as order management, inventory
management, and delivery tracking.
3. Integration with other systems: Foodbites is designed to integrate with other systems,
such as POS systems, inventory management systems, and delivery tracking systems.

14
This integration enables restaurants to manage their operations more efficiently, reducing
the risk of errors and improving the overall customer experience.
4. Trust and security: Trust and security are essential elements of Foodbites, with measures
in place to protect user data and ensure the security of transactions. The system is
designed to provide a safe and secure environment for users to place their orders and
make payments.
5. Customer service: Customer service is a critical aspect of Foodbites, with a dedicated
support team that is available to assist customers with any issues or concerns. The system
is designed to provide prompt and reliable support, with multiple channels of
communication such as phone, email, and chat support.
In summary, the conceptual framework for Foodbites as a convenient online ordering and
delivery system is based on a user-centered approach that prioritizes convenience, ease of use,
and personalization. The system utilizes mobile technology, integrates with other systems, and
provides trust and security measures to offer a seamless and secure experience for users.
Additionally, customer service is a critical component of the system, with a dedicated support
team available to assist customers.
CHAPTER III
METHODOLOGY AND DESIGN
Describe the research design and methodology, which will be a mixed-methods approach
consisting of user surveys, interviews, and usability testing. Discuss the criteria for selecting
participants, which will be a combination of current customers of the restaurant and potential

15
customers. Outline the process for conducting user surveys, interviews, and usability testing,
including the questions and tasks that will be used.
Research Instruments
For this study, the researchers created Google Forms questionnaires that asked
participants about their impressions of and experiences with the program. The research tool of
choice is a questionnaire or voice recording, which includes a series of questions to help collect
data from the respondents.
Questionnaire
Closed-ended questions were used in the questionnaires to give the researchers insight
into the respondents' opinions about the program. To assist with answering the questions, the
researchers either demonstrate a video simulation of the application or have the respondent test it
themselves. For ease of access, the aforementioned surveys are answered using Google forms.
Research Methods
Requirement Analysis Specification
 Surveys: Surveys can be used to gather data about customers' preferences and
experiences with the food ordering system. This could include questions about the ease of
use of the system, satisfaction with the ordering process, and feedback on specific
features or functionalities.

16
 Interviews: Interviews with key stakeholders, such as restaurant owners and system
administrators, can provide valuable insights into their perspectives on the system. These
interviews could explore topics such as the business objectives of the system, challenges
encountered during implementation, and plans for future development.
 Observations: Observations of customers using the food ordering system can provide
insight into their behavior and preferences. This could include observing how long it
takes for customers to place an order, which features they use most frequently, and any
issues they encounter during the ordering process.
 Usability testing: Usability testing involves having participants attempt to complete
specific tasks using the food ordering system while researchers observe and collect data
on their interactions. This can help identify usability issues with the system and inform
design improvements.
 Data analysis: Data analysis of system usage data, such as the number of orders placed
and order fulfillment times, can provide insights into the performance of the system and
help identify areas for improvement.
 Focus groups: Focus groups can be used to gather more in-depth feedback on specific
features or aspects of the food ordering system. This could include group discussions on
topics such as the ordering process, menu design, and payment options.
 A/B testing: A/B testing involves comparing the performance of two different versions of
the system by randomly assigning users to one of the versions. This can be used to test
the effectiveness of specific design changes or features.

17
Design of Software, System, Product and or Processes
 User Interface: The user interface of the food ordering system should be intuitive and
user-friendly. It should be easy for customers to browse the menu, add items to their cart,
and complete their order. The interface should also be visually appealing and provide
clear information about prices, delivery times, and any special offers.
 Order Management: The system should provide a clear and efficient way for restaurant
staff to manage and fulfill orders. This could include an order management dashboard
that displays incoming orders, tracks order fulfillment progress, and provides alerts for
any issues or delays.
 Payment Processing: The system should provide a secure and reliable payment
processing system that accepts a variety of payment methods. This could include credit
card payments, Gcash, or either Cash on Delivery. The payment process should be
streamlined and easy for customers to complete.
 Menu Management: The system should provide an easy way for restaurant owners to
manage their menu, including adding new items, modifying prices, and updating
descriptions. The menu should be easy to navigate and search, and should be optimized
for mobile devices.
 Customer Support: The system should provide clear and accessible customer support
options, such as a chatbot, email support, or a phone line. This can help address any
issues or concerns that customers may have, and improve overall customer satisfaction.

18
 Delivery Management: The system should provide a way for restaurant staff to manage
and track delivery orders, including assigning delivery drivers, tracking delivery
progress, and providing updates to customers.
 System Integration: The food ordering system should be designed to integrate with other
systems and platforms, such as point-of-sale systems, inventory management systems,
and customer relationship management systems. This can help streamline operations and
provide a more seamless experience for customers.
 Scalability: The system should be designed to be scalable, with the ability to handle
increasing volumes of orders and users. This could involve designing the system to run
on a cloud-based platform, or using other technologies that can scale up as needed.
 Overall, the design of a food ordering system should prioritize usability, efficiency, and
reliability, while also providing a seamless and satisfying experience for both customers
and restaurant owners.
 Library’s Catalogue Management System Module System Features
This module will feature the following:
 Computerized Admin / Librarian / Student Account Managements
 Secure storage for accounts and transactions
 Easy book borrowing schemes
 Generating well-organized reports

19
Data Flow Diagram
1. Customer submits an order request through the online ordering system.
2. The system verifies the customer's account information and ensures that the order details
are valid.
3. If the order is valid, the system sends the order information to the kitchen or restaurant
staff.
4. The kitchen staff prepares the order and updates the system to reflect that it is being
prepared.
5. When the order is ready, the kitchen staff updates the system to reflect that it is ready for
pickup or delivery.
6. If the customer has requested delivery, the delivery staff is notified and sent the necessary
order information.
7. The delivery staff delivers the order to the customer and updates the system to reflect that
the order has been delivered.
8. The system sends a confirmation to the customer that the order has been completed.
Software and Hardware Requirements (Server / Work Stations)
The specific software and hardware requirements for an online ordering and delivery system can
vary depending on the specific needs and design of the system. However, here are some general
requirements that are typically needed:

20
Hardware Requirements:
 A reliable and fast internet connection
 A web server to host the website and database
 A computer or device to access the admin dashboard for managing orders
 Point of Sale (POS) terminal if there is a need to integrate with a physical store
Software Requirements:
 A web development framework such as Visual Studio
 A database management system such as MySQL
 A secure sockets layer (SSL) certificate to encrypt customer data
 An operating system (OS) such as Linux or Windows for the web server and admin
dashboard
 Payment gateway integration software like PayPal, Stripe or Square for secure online
payments
 Email service provider for sending confirmation emails and other notifications
 An order management system for tracking and processing orders
Additional requirements may include security measures such as firewalls and antivirus software
to protect against cyber-attacks and data breaches. It is important to consult with a software
developer or IT expert to ensure that all software and hardware requirements are met to create an
efficient and secure online ordering system.

21
APPENDIX
RESEARCHER’S PROFILE

22
Dhaniell Frann P. Magat
Sta Lucia Sta Ana Pampanga
Contact #: 09995262556
Email: magatdhaniell@gmail.com
ACADEMIC BACKGROUND
Tertiary (College) : HOLY CROSS COLLEGE
Sta. Lucia, Sta. Ana, Pampanga
2021 – Present
Secondary (Senior) : HOLY CROSS COLLEGE
2019 – 2021
Secondary (Junior) : HOLY CROSS COLLEGE
Sta Lucia, Sta Ana, Pampanga
2015 – 2019
Primary : STA ELEMENTARY SCHOOL
Sta lucia, Sta Ana Pampanga
2012 – 2015
SPECIAL SKILLS
- Computer literate
- Driving
PERSONAL INFORMATION
Date of Birth : December 09, 2002
Place of Birth : Sta Lucia Sta Ana Pampanga
Age : 20 years old
Gender : Male
Nationality : Filipino
Religion : Catholic
Height : 183 cm.
Weight : 80 kg
I hereby certify that all information mentioned above is correct and true with the best of
my knowledge

23
Marshiella Anne L. Peralta
Mandasig, Candaba Pampanga
Contact #: 09068495385
Email: pmarshiellaanne@gmail.com
ACADEMIC BACKGROUND
2022 – Present
2019 – 2021
Secondary (Junior) : PASIG NATIONAL HIGHSCHOOL
Pasig, Candaba, Pampanga
2013 – 2019
Primary : PASIG ELEMENTARY SCHOOL
Pasig, Candaba, Pampanga
2009 – 2013
SPECIAL SKILLS
- Computer literate
-Tiktok
Date of Birth : January 09, 2003
Place of Birth : Candaba, pampanga
Age : 20 years old
Gender : Female
Religion : Catholic
Height : 147 cm.
Weight : 46 kg
my knowledge

24
Vincent Steven C. Peralta
Candating, Arayat, Pampanga
Contact #: 09756456915
Email: vincentsteven.peralta@gmail.com
ACADEMIC BACKGROUND
2021 – Present
Secondary (Senior) : ARAYAT HOLY CHILD EDUCATIONAL FOUNDATION
INC
Poblacion, Arayat, Pampanga
2019 – 2021
Secondary (Junior) : ARAYAT HOLY CHILD EDUCATIONAL FOUNDATION
INC

2013 – 2019
Primary : CANDATING ELEMENTARY SCHOOL
Candating, Arayat, Pampanga
2009 – 2013
SPECIAL SKILLS
- Computer literate
- Photo editing
Date of Birth : March 16,2003
Place of Birth : Arayat, Pampanga
Age : 19 years old
Gender : Male
Religion : Catholic
Height : 167 cm.
Weight : 70 kg
my knowledge

25
Calvin Karl V. Ocampo
#45 San Agustin Norte Arayat, Pampanga
Contact #: 09486669816
Email: calvin2310ocampo@gmail.com
ACADEMIC BACKGROUND
2021 – Present
2018 – 2021
Secondary (Junior) : ARAYAT INSTITUE
Poblacion, Arayat Pampanga
2014 – 2018
Primary : SAN AGUSTIN NORTE ARAYAT PAMPANGA
San Agustin Norte Arayat Pampanga
2008 – 2012
SPECIAL SKILLS
- Good in editing pictures and videos
- Computer Literate
Date of Birth : September 23, 2002
Place of Birth : San Fernando, Pampanga
Age : 20 years old
Gender : Male
Religion : Catholic
Height : 180 cm.
Weight : 70 kg
my knowledge

26
Sergio S. Mallari III
Purok 5, Guemasan Arayat Pampanga
Contact #: 09197899347
Email: sergiomallari30@gmail.com
ACADEMIC BACKGROUND
2021 – Present
Secondary (Senior) : ARAYAT HOLY CHILD EDUCATIONAL FOUNDATION
INC
2019 – 2021
Secondary (Junior) : ARAYAT HOLY CHILD EDUCATIONAL FOUNDATION
INC

2013 – 2019
Primary : ANDERSON ELEMENTARY SCHOOL
Poblacion Arayat Pampanga
2009 – 2013
SPECIAL SKILLS
- Computer literate
- Good at photo editing
Date of Birth : November 30, 2002
Place of Birth : San Fernando, Pampanga
Age : 20 years old
Gender : Male
Religion : Catholic
Height : 172 cm.
Weight : 48.7 kg
I hereby certify that all information mentioned above is correct and true with the best of my
knowledge

27
Ralfh Dainniel G. Peñafiel
Purok 5, San Nicolas, Arayat, Pampanga
Contact #: 09301679423
Email: ralfhpeniafiel@gmail.com
ACADEMIC BACKGROUND
2021 – Present
Secondary (Senior) : Saint Mary’s Angel College of Pampanga
Santo Domingo, Sta Ana, Pampanga
2019 – 2021
Secondary (Junior) : Saint Mary’s Angel College of Pampanga
Santo Domingo, Sta Ana, Pampanga
2013 – 2019
Primary : San Nicolas Elementary School
San Nicolas, Arayat, Pampanga
2009 – 2013
SPECIAL SKILLS
- Computer Programming
- Drawing
- Web Design
Date of Birth : September 05, 2003
Place of Birth : Lacquios, Arayat, Pampanga
Age : 19 years old
Gender : Male
Religion : Catholic
Height : 180 cm.
Weight : 84.1 kg
I hereby certify that all information mentioned above is correct and true with the best of my
knowledge

28
Trese D. Mallari
#332, Purok 4 Santiago, Sta. Ana, Pampanga
Contact #: 09398467811
Email: mallaritrese@gmail.com
ACADEMIC BACKGROUND
2020 – Present
2018 – 2020
Secondary (Junior) : SAN ISIDRO HIGH SCHOOL
San Isidro, Sta. Ana, Pampanga
2014 – 2018
Primary : SANTIAGO ELEMENTARY SCHOOL
Santiago, Sta. Ana, Pampanga
2011 – 2014
SPECIAL SKILLS
- Computer Literate
- Driving
- Photo Editing
Date of Birth : June 8, 2003
Place of Birth : Arayat, Pampanga
Age : 19 years old
Gender : Male
Religion : Catholic
Height : 170 cm.
Weight : 65 kg

29
my knowledge
Guiller Angelo G. Velasco
Purok 6 Cacutud, Arayat, Pampanga
Contact #: 09269712972
Email: velascoguillerangelo@gmail.com
ACADEMIC BACKGROUND
2020 – Present
2018 – 2020
Secondary (Junior) : ARAYAT INSTITUTE
2014 – 2018
Primary : ANDERSON ELEMENTARY SCHOOL
2011 – 2014
SPECIAL SKILLS
- Computer Literate
- MS Office (Word, Excel, Powerpoint)
Date of Birth : October 1, 2001
Place of Birth : Lacquios, Arayat, Pampanga
Age : 20 years old
Gender : Male
Religion : Catholic
Height : 160 cm.
Weight : 48 kg
my knowledge

30

Group 1 HCC Catalogue Module C1 C3 FINAL 1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Group 1 HCC Catalogue Module C1 C3 FINAL 1

Uploaded by

Copyright:

Available Formats

Holy Cross College Pampanga Library's Catalogue Management System Module

IT Faculty of Holy Cross College – Pampanga

Of the Requirement for the Course

Quantitative Methods and Simulations

Dhaniell Frann P. Magat

Ralfh Dainniel G. Peñafiel

Sergio S. Mallari III

Marshiella Anne L. Peralta

Vincent Steven C. Peralta

Calvin Karl V. Ocampo

Christian Jeffrey T. Macapagal

guidance. It will be hard to complete this research without her assistance.

module was complete thanks to her.

May the Almighty God bless us all.

Holy Cross College Pampanga Library's Catalogue Management System Module

customer experience and improving restaurant efficiency.

Holy Cross College Pampanga Library's Catalogue Management System Module

Background of the Study………………………………………………………5

Current State of Technology…..………………………………………………6

Proposed Research Project…...………………………………………………..7

Scope and Limitations…...…………………………………………...…8

Significance of the Study…..……………………………………………9

Review of Related Literature and Studies…..………………………………………...11

Holy Cross College Pampanga Library's Catalogue Management System Module

Methodology and Design…..……………………………………………………….......13

Data Flow Diagram…..……………………………………………………….………...17

Software and Hardware Requirements…..…………………………………………...19

Holy Cross College Pampanga Library's Catalogue Management System Module

Background of the Study

Current State of Technology

current state of food ordering systems:

Holy Cross College Pampanga Library's Catalogue Management System Module

browse menus, place orders, and make payments seamlessly.

recommendations based on a customer's previous orders, location, and preferences.

or down based on demand.

technologies, such as POS systems, inventory management systems, and delivery

provide a touchless experience for customers.

Holy Cross College Pampanga Library's Catalogue Management System Module

Holy Cross College Pampanga Library's Catalogue Management System Module

Proposed Research Project

general objectives and specific objectives.

 The study has the following specific objectives:

 To develop a system that will surely satisfied the customer service.

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

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

 To automatically compute the bill.

Holy Cross College Pampanga Library's Catalogue Management System Module

- To be able to filter or search specific books in the catalogue;

- To be able for users to borrow books automatically;

- To be able for admin to add and delete books in the system;

2. Create the system using the following tools and technologies:

a. Integrated Development Environment such as Visual Studios

c. Programming Language namely python;

Scope and Limitation

Holy Cross College Pampanga Library's Catalogue Management System Module

order tracking, and payment processing.

 Some system may have a delivery fee, or a service fee.

Significance of the Study

Holy Cross College Pampanga Library's Catalogue Management System Module

the food that they order is already delivered.

conditions, obligations, affirmations, representation, and warranties as set forth in this

Holy Cross College Pampanga Library's Catalogue Management System Module

3. Legal implications of online food ordering: