ASYNOPS

IS

ON

WEBSITEFORKOTHARIKRUSHISEVA
SUBMITTEDBY
Mr.YashvardhanBalasahebShinde(2100340268)

Mr. OmkarDattatrayShinde(2100340267)

Miss.PriyankaSantosh Kanade(2100340200)

SANJIVANI. K. B. P.

POLYTECHNIC,KOPARGAONSANJIVANI RURAL

EDUCATION SOCIETY’SDEPARTMENT OF

COMPUTER TECHNOLOGYDIST.AHMEDNAGAR-

423603

(2023-2024)
 INDEX

SR CONTENTS PAGE
NO. NO.

1. Abstract …1

2. ProblemStatement …2

3. Objectives …3

4. Scope …3

5. ExistingSystem ...4

6. HardwareandSoftwareRequirements …4

7. Whatcontributionwouldprojectmake …4

8. Flowchart …5

9. Conclusion …6

10. References …7
 KothariKrushiSevaWebsite

Abstract:

This report outlines a proposed project for the Kothari krushi Seva, aiming to improve
itsexistingsystemforbetterefficiency,quality,andcustomersatisfaction.Theprojectfocusesonthe
online orders of fertilizers , seeds , pesticides and fungicides from the Kothari krushi
sevafromthis project wehelp to thesponser for increasinghis costomers usingInternet.
ProblemStatement:

TheKotharikrushisevafaceschallenges initscurrentproductionanddistribution
system,includinginefficient processes, outdatedtechnology,and potential qualityissues.
Objectives :

The primary objectives of this project are to streamline the Kothari krushi’s sell and
buyprocess, implement modern technologies, improve product quality, and enhance
customerservice. Theprojectscope coversthe entireproduction
anddistributionchainofthecompany.

Scope :

1. ProductCatalog: Thewebsiteshouldfeatureacomprehensiveproductcatalogwithhigh-
quality images and detailed descriptions of each seed,fertilizer,pesticides
andfungicides item offered by thecompany. Organize the products into
relevantcategoriesto makenavigation user-friendly.
2. User-Friendly Interface: Ensure the website has an intuitive and easy-to-
navigateinterface. Users should be able to quickly find what they are looking for,
search forspecificproducts, and access relevant informationwithoutconfusion.
3. Mobile Responsiveness: Given the prevalence of mobile browsing, the website must
befully responsive and optimized for different devices to provide a seamless
userexperienceon smartphones andtablets.
4 Online Ordering and Checkout: Incorporate an e-commerce system that
allowscustomers to place orders directly on the website. Implement a secure and
efficientcheckoutprocess,includingvariouspaymentoptionsandanordertrackingsyste
m.
Existing SystemandCurrentSystemApproach:

Theexistingsystemrelies onmanualproductionprocesses andoutdatedinventorymanagement.The

proposed approach includes implementing automation in various stages of
production,upgrading inventory management software, and introducing quality control
measures to ensureconsistentproduct standards.

HardwareandSoftwareRequirements:

The project requires the procurement of modern production and sells equipment, such
asautomatedpackagingmachinesandbillingmachines.Additionally,thesoftwarerequirementsinc
lude anadvanced inventory management system, quality control software, and
customerrelationshipmanagement(CRM) tools.

Contributionof theProject:

The proposed project's successful implementation will lead to improved production

efficiency,reducedproductwastage,enhancedproductquality,andbettercustomerservice.Thesecha
ngeswill contribute to increased customer satisfaction and greater competitiveness in the
Kotharikrudhimarket.
Flowchart:

Fig.1. Flowcharttomakeawebsite
Conclusion:

In conclusion, the proposed project offers substantial improvements to the Kothari

krushi’soperations, addressing existing challenges and positioning the company for growthand
successinthecompetitive Krushi Sevaindustry.
Reference :

 Laudon, K.C.,&Traver,C.G.(2020).E-
commerce.Pearson.Novak,T.P.,Hoffman,D.L.,&Yung, Y.F. (2000).
 Novak,T.P.,Hoffman,D. L.,&Yung,Y.F. (2000).Measuringthecustomerexperiencein
online environments: A structural modeling approach. Marketing Science, 19(1), 22-42.
 KerrWilliam
L.,andDavidS.Reid.“Thermodynamicsandfrozenfoods.”PhysicsTeacher31 ,no.1(Ja
nuary1993): 52-55https://dx.doi.org/10.1119/1.2343656
 Arthey,David.“Managingfrozenfoods.”TrendsinFoodScience&Technology12,no.1(Janu
ary2001): 42-43https://dx/doi.org/10.1016/s0924-2244(01)00047-4