DON BOSCO TECHNICAL INSTITUTE OF MAKATI

SENIOR HIGH SCHOOL DEPARTMENT

TERM 3, S.Y. 2022-2023

Concept Paper
RESEARCH/ CAPSTONE PROJECT (STEM_RP)

Title

Don Bosco Makati Cafeteria App

Members

1. Miguel Elijah N. Busa

2. Keene Ahren R. Fontanilla
3. Yervant Anthony V. Kairuz
4. Charles Cedric H. Lazara
5. Dwayne Lance R. Mamauag
6. Leandro M. Meñez

Content

1. Rationale/ Background of the study

In our society today, school cafeterias have changed over the years. Still, one problem that
never changed, is the long waiting queue and the responsiveness from ordering the food to receiving
it. Queuing is a common practice in all public service centers where the demand surpasses the supply
(Rao & Mnyanga, 2022). Being able to give quick service with fewer delays is one of the essential
characteristics of outstanding service quality (Kambli et al., 2020). In a number of frequently
occurring circumstances, the time of arrival in the line determines its place in the queue or among its
fellow members. As a result, it's essential to manage the limited labor resources under variable
demand in a way that minimizes service delays since students arrive in groups at different times
(Kambli et al., 2020). The researchers plan to solve this by implementing an easier way for the
students to access the cafeteria. Our research project aims to implement an online service site that
can order food ahead of time to skip the long queuing times of the current cafeteria. It can also be
used to view the stalls that are open in the cafeteria, and subsequently, the availability of the menu
items and such.
2. Annotated Bibliography

Assessment of Food Quality in School Canteens: A Comparative Quantitative Study between

Primary and Secondary Schools in Malaysia

Foo and Tan assessed the quality of food in school canteens in Malaysia. Specifically, they
compared primary and secondary school canteens. They separated the foods being sold into food
groups. The findings show that the most common food products available are high fats and sweet
food products, and sugary beverages. Meanwhile, fruits and vegetables and legume-based products
were the least common food products available. (Foo, L. H., & Tan, Y. J., 2021)

‌A Qualitative Study on Factors that Influence Students' Food Choices

The study by Murimi, M. et al, focused on finding the different factors that influence
students’ food choices. They gather the data by asking twelve focus groups made up of 7th to
12th-grade students on what affects their food choices. Results showed that one of the main
factors influencing students was their senses. This included the taste, smell, and appearance of
the available food. Familiarity and cultural preference also had a part in affecting the students.
(Murimi, M., Chrisman, M., McCollum, H. R., & Mcdonald, O. 2016)

CAFETERIA ORDER SYSTEM

Akram created a mobile food ordering application for the cafeteria in the Universiti
Sultan Zainal Abidin (UNiSZa). Through his paper, Akram discussed the different phases in
creating their mobile app, such us the planning, analysis, and the design phase. They then
proceeded in listing the required data for the app such as store details, employee details, etc.
The paper provides suggestions on how to improve the mobile food ordering app like providing
the vendors their own profile to edit and manage the menu of their store. (Akram, A. S. B. 2018)

DESIGN AND IMPLEMENTATION OF AN ONLINE FOOD ORDERING SYSTEM IN CAFETERIA

Kingsley created an online food ordering system for Mountain Top University's cafeteria.
This was done with the initial purpose of solving long waiting times in ordering food. Results of
the study showed that the online ordering system allowed the cafeteria to be more accessible
for students and staff. The vendors also benefited from gaining information on customers’
interests and choices. The study also provides recommendations for future studies wanting to
create their own application. (Kingsley, B. A. 2021)
Online Food Ordering System

The study of Roshan et al proposed their own online food ordering system. The purpose
was to improve the ordering system and provide a feedback system for the customers. The
result of the study showed that the customers had an easier experience in ordering food. It also
helped the vendors in tracking orders through the app. Overall it improved the efficiency and
performance of the restaurants involved. Roshan et al (2017, December 15)

An Online Food Court Ordering System

‌ This system proves to be more cost-effective and reliable over other systems. This
system is difficult to forge or cheat when compared to other systems in terms of payment for
the food. It is very easy to use and has the least maintenance. It does not require any human
intervention and thus can be called fully automated. There aren't any limitations as such for this
system, however one needs to take care of the smaller parameters like server breakdown while
this system is implemented. Reddy, S., Chaitanya, Abhinav, & Khan, F. (2016)

‌Online Food Ordering System

The labor rates are increasing steadily year on year thus making it difficult to find
employees. The authors of the article made a simulation to test an online food ordering system.
An online food ordering system is developed where the customers can make an order for the
food and avoid the hassles of waiting for the order to be taken by the waiter. In conclusion an
online food ordering system is proposed which is useful in small family run restaurants as well
as in places like college cafeterias, etc. B, T., Raj R, R., Akshaya, J. B., & C P, S. (2019)

Investigating University Students’ Satisfaction with on-Campus Cafeteria Services: An

Empirical Study in Perspective of Private University

The objective of the study is to investigate the relationship between food quality, food
variety, price fairness, ambience, staff and student satisfaction with cafeteria food services. In
this article the author assessed the school cafeteria by a sampling method if the foodservices in
the school are satisfactory to the people who go there. In conclusion the author made five
hypotheses based on his data. In conclusion the cafeteria operators should serve their
customers in a proper ambience that can excite their interest in dining at the cafeteria to get
more customers. Osman, A. R., Hossain, T., & Sarkar, J. B. (2018).

Serving vegetables first: A strategy to increase vegetable consumption in elementary school

cafeterias

Serving vegetables first increased the number of students who ate vegetables
significantly. The majority of the vegetables consumed on intervention days came from the
vegetables-first portions. Because most students chose not to eat vegetables, total vegetable
intake per student eating lunch was low, but the intervention significantly increased this value.
A viable strategy for increasing vegetable consumption in elementary schools is to serve
vegetables first. Elsbernd, S. L., Reicks, M. M., Mann, T. L., Redden, J. P., Mykerezi, E., & Vickers,
Z. M. (2016).

Increasing Consumption of Fruits and Vegetables in the School Cafeteria: The Influence of
Active Choice

Consumption was assessed by observing (n=2,064) and weighing (n=84) student plate
waste over two 10-day periods before and after the intervention. During the intervention
period, there was a 15% increase in daily consumption of both fruits and vegetables. These
findings suggest that by implementing setting-level changes to the cafeteria environment, local
schools can actively encourage students to take advantage of fruits and vegetables offered
through the NSLP. Hakim, S. M., & Meissen, G. (2013).

3. Methodology

● Project Design
 This capstone research group aims to cut the long lines when ordering in the cafeteria of Don
Bosco - Makati. Its secondary objective is to inform the students/ personnel on which foods/ drinks
are available; this app will also inform the students ahead of time if there will be a lunch-out
available. The main page of the app allows users to go to the menu of what is available currently in
the school canteen, as well as the option to pre-order. The student researchers will communicate
with the shop owners to better accommodate the application of this project.

● Materials and Cost

There are no immediate costs for the creation of this app. It is purely digital, and the people who are
going to create the app are part of the research group and they will not be paid. The only foreseeable
costs are when the application will be tested and therefore the students would have to pre-order and
pay for the meal, and the servers to be used for the expansion and availability of the application to be
used.

● Procedure
This capstone project was thought of when the frequent occurrence of waiting in lines every time a
student of Don Bosco - Makati, wants to purchase food/ drinks from the canteen. Students and
teachers are not also aware of what is available in the school canteen, whether it is the types of food
or which stalls are open. Time is valuable to a student or teacher; with the limited break times of the
consumers in the school, taking up the majority of their break time by waiting in line is disappointing
and unfavorable. With the option of opening up a pre-order system, the stalls will have more time to
come up with new items in their menus that would induce variety in the school food menus. The
researchers will create an ordering website, which will then be manufactured into an app; similar to
the likes of FoodPanda or GrabFood, the website will let students/ personnel to pre-order from the
canteens to avoid waiting in such long queues. The consumers will also be informed of the meals and
stalls that are available, so they can know what to expect. The researchers will code a prototype of
the website that will be validated by an IT professional. The researchers will also survey the stalls of
the canteen if they are willing to incorporate the website/ application into their businesses.

● Testing

This capstone research group will test the proposed application's functions and any bugs. This
includes starting the application to ensure that everything loads correctly. Showcase of the various
stores and products that will be presented for viewing; each product will also have different values
such as the price, name, availability, and whether or not you can pre-order. Pre-ordering functions, as
well as pre-order fees, feedback functions, whether the company receives orders and feedback
correctly and on time. Payment functions are provided by GCash.

● Calculations
As of now, there are no calculations for this app; the only predictable calculation that would be
required is the additional cost for pre-ordering, which would be determined by the vendors.

● Data Collection
The data that our product is anticipated to gather is its performance as an application, whether or not
bugs arise, and whether or not the functionalities work as intended. Another thing to consider is
pre-order information as well as consumer feedback. Clients, or shops/companies, generate data
such as product information, availability, and whether or not the store is open for business. The
clients will also provide pre-order fees. Finally, there are the GCash API functions and receipts to
consider.

References
Akram, A. S. B. (2018). CAFETERIA ORDER SYSTEM.

https://myfik.unisza.edu.my/www/fyp/fyp18semkhas/report/041644.pdf

B, T., Raj R, R., Akshaya, J. B., & C P, S. (2019). Online Food Ordering System. International

Journal of Recent Technology and Engineering, 8(2S3), 834–836.

https://doi.org/10.35940/ijrte.b1156.0782s319

Beaulieu, D. B., & Gadin, G. G. (2011, January 4). Factors predicting staying in school to

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Elsbernd, S. L., Reicks, M. M., Mann, T. L., Redden, J. P., Mykerezi, E., & Vickers, Z. M.

(2016). Serving vegetables first: A strategy to increase vegetable consumption in

elementary school cafeterias. Appetite, 96, 111–115.

https://doi.org/10.1016/j.appet.2015.09.001

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Hakim, S. M., & Meissen, G. (2013). Increasing Consumption of Fruits and Vegetables in

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tem
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