Computer Communication Development institute

Sikatuna St.,Old Albay, Legazpi City

"Cafe de Postres' Ingredient Guide System:

An Interactive Online Web-Based for Coffee, Pastry, and
Dessert Enthusiasts”

Submitted in partial fulfillment of the requirements for the degree of

Bachelor of Science
In
Information Technology

By
Bejerano, Andrian
Lawi, Norhan
Miranda, Jomar

Under the guidance of

Ms. Hannah Louis Maraña

November, 2023
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

Chapter 1

Project Content
Cafe de Postres' Ingredient Guide System is an interactive online web-based that
provides a comprehensive guide to the ingredients used in coffee, pastry, and dessert
making. This guide is designed to help coffee and pastry enthusiasts understand the
ingredients used in their favorite treats and to help them make informed choices when
selecting ingredients for their own creations. The online format of the guide allows users
to interact with others, rate different ingredients, and share their own ingredients of
specialty.
In the world of coffee, pastries, and desserts, the selection of ingredients is paramount.
From the rich and robust flavors of coffee beans to the delicate nuances of pastry and
dessert components, each element plays a crucial role in creating a symphony for the
taste buds. Cafe de Postres' Ingredient Guide System serves as the compass in this
gastronomic journey, offering a wealth of knowledge to enhance the understanding of
these ingredients.
What sets our guide apart is its dynamic online format, allowing users to engage with
fellow enthusiasts, share insights, and contribute to a collaborative exploration of
flavors. We have the opportunity not only to explore and rate a wide array of ingredients
but also to showcase the unique discoveries and specialties, fostering a community of
creativity and shared passion.

Objectives
The main objective of the research is to develop an interactive online web-based
called "Cafe de Postres' Ingredient Guide System" for coffee, pastry, and dessert
enthusiasts.
 To help coffee and pastry enthusiasts about the ingredients in their favorite treats,
enabling them to make informed choices for their own creations.
 To provide an interactive platform where users can rate different ingredients, share
their own ingredients of specialty, and learn from each other.
 To contribute to the growth and vision of the coffee, pastry, and dessert industry by
providing a valuable resource for enthusiasts and professionals alike.
 To Provide a convenient and useful tool for anyone interested in coffee, pastry, and
dessert making by making the guide easily accessible to anyone with an internet
connection.
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 To help users discover new ingredients that they may not have known about before
and to encourage experimentation and creativity in coffee, pastry, and dessert
making.

Purpose and Description

The purpose of the research project “Café de Postres’ Ingredient Guide System: An
Interactive Online Web-based for Coffee, Pastry, and Dessert Enthusiasts” is to develop
an interactive online platform that educates, inspires, and engages individuals
passionate about coffee, pastry and desserts. This platform will delve into the science
behind the ingredients, their properties, and their interactions, aiming to create a
comprehensive and engaging resource. It will also allow users to explore and
experiment with different ingredients, fostering creativity and hands-on learning.
Additionally, the research aims to build a community where enthusiasts can share
knowledge, experiences, and creations, while also inspiring users through beautiful
visuals, recipes, and stories, encouraging them to push the boundaries of their culinary
skills.

Significance of the Study

This study will provide understanding and appreciation of the ingredients used in
coffee, pastry, and dessert making in an online platform that benefits the following:
Café/Business Owner - This system will be beneficial to the owner. The owner can
access the system to view, post, update and manage the system himself.
Food Enthusiast - This system is perfect for people who like food; they can access the
recipe to know what ingredients are used.
Researchers - Through this study, researchers will gain additional information regarding
the proposed system.
Future Researchers - The outcome of the study is beneficial to the future researchers.
They may use this as an basis to their own research studies.

Scope and Limitation of the Study

The research is centered around the creation of a detailed online web-based
cataloging ingredients used in coffee, pastry, and dessert making. Its first objective is to
empower enthusiasts in these culinary areas by providing comprehensive information,
enabling them to make well-informed decisions when creating their own treats. The
initiative goes beyond mere information sharing, aiming to establish an interactive
platform where users can actively engage in the community.
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

On this platform, users have the ability to rate different ingredients, share their
unique specialty ingredients, and participate in a collaborative learning experience. The
emphasis is on fostering a sense of community among coffee, pastry, and dessert
enthusiasts. Furthermore, the project aspires to contribute to the growth of the industry
as a whole by serving as a valuable resource for both passionate individuals and
professionals.
The initiative also focuses on accessibility, providing a user-friendly tool that is
easily accessible to anyone with an internet connection. This tool not only disseminates
information but also encourages culinary experimentation and creativity by introducing
users to new and unfamiliar ingredients.
In summary, the project aims to be a dynamic and vibrant online space where
individuals passionate about coffee, pastry, and desserts can come together to share
knowledge, experiences, and recommendations. It seeks to enrich the culinary journeys
of users by providing valuable information, encouraging experimentation, and fostering
a sense of community within the broader context of the coffee, pastry, and dessert
industry.
On the other hand, the study is limited to a particular demographic and
geographic location, and the findings may not be generalized to other areas.
Additionally, the research will not cover the financial performance or operational aspects
of the dessert cafes being studied. Furthermore, the study will not include an in-depth
analysis of the marketing strategies or the legal and regulatory framework affecting the
dessert cafe industry.
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

CHAPTER 2:
REVIEW OF RELATED LITERATURE AND STUDIES

This chapter presents the fact about related literature which sought information
and related studies which also find answers and understand the background of the
study. The information gathered from various sources which they believe a deeper
insight into their study can be achieved.
Coffee, pastry, and dessert have become integral parts of our daily lives, offering
moments of indulgence and pleasure. The combination of a perfectly brewed cup of
coffee with a delectable pastry or dessert creates a sensory experience that tantalizes
our taste buds and provides a much-needed respite from the demands of our busy lives.
This literature review aims to explore the various aspects of coffee, pastry, and dessert,
including their cultural significance, sensory appeal, health implications, and the
evolving trends in the industry. By delving into the existing research and scholarly
works, we can gain a deeper understanding of the factors that contribute to the
popularity and allure of these culinary delights. Additionally, this review will examine the
impact of coffee, pastry, and dessert on consumer behavior, as well as the strategies
employed by businesses to meet the ever-changing demands of their customers.
Through this exploration, we hope to shed light on the multifaceted nature of coffee,
pastry, and dessert, and their significance in our modern society.
According to Javier Martinez-Monzo, et.al (2013) there are three main pillars of
innovation in bread, baking, and pastries are convenience, enjoyment, and health. The
impact of culinary trends on bread and related product innovation is examined in this
article. Bread and bakeries are regarded by top chefs and new cuisine as an essential
part of their innovative offers, rather than just an accompaniment to the dishes they
provide. The key components and forces behind innovation in this craft will be illustrated
through a case study of several of Spain's top small innovative companies. These also
examine the impact of these innovative trends on the bread and dessert sectors.
Numerous elements influence baking technique, such as consumer and baker
knowledge and attitudes, individual tastes, the variety and types of foods desired,
physical environment, and tradition. There could be no true change because baking
styles had been created over decades without considering all factors. There is
significant uncertainty over the outcomes of legislative methods, even with this
endeavor, particularly among the bakers who choose not to participate in the program.
Some who disagree with the directive might contend that it was unrealistic to think that
baking soda would disappear from regular breads on its own when other contributing
factors persisted. The main objective of the HB Initiative, which was founded to alter the
behavior of both consumers and producers, is to manufacture high-fiber, low-sodium
bread without the need for baking soda and to allow adequate time for the dough to rest
before baking (Mohammad Taleei, et.al (2013)).
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

The study conducted by West and Rodriguez (2017) aimed to understand the
dynamics of user engagement within these online food communities. They likely
examined factors such as the motivations behind user participation, the types of content
users contribute, and the interactions between users. By taking a user-centric approach,
the researchers focused on understanding the experiences and behaviors of the users
themselves. However, the statement also mentions that the study did not extensively
explore the impact of user-generated content on fostering sustained engagement. User-
generated content refers to any content created and shared by users within the online
community, such as reviews, recipes, or discussions. Sustained engagement refers to
the ability to maintain long-term participation and involvement from users. Based on the
statement, it suggests that while West and Rodriguez's study provided insights into user
behaviors within online food communities, it did not thoroughly investigate how user-
generated content specifically contributes to fostering sustained engagement. This
could mean that the study did not fully explore the role of user-generated content in
keeping users actively involved and interested in the online community over an
extended period. To gain a deeper understanding of the impact of user-generated
content on sustained engagement, further research would be needed to explore how
different types of user-generated content influence user
According to the statement, Garcia and Kim (2015) the study provided valuable
insights into the positive aspects and successful factors associated with user-generated
content on culinary websites. These insights likely included the benefits of user-
generated content in terms of increasing user engagement, enhancing the credibility of
the website, and providing a platform for users to share their experiences and opinions.
However, the statement also mentions that the study primarily focused on the
successful factors without addressing the potential challenges or conflicts arising from
user-generated content. This suggests that the study did not thoroughly explore the
negative aspects or limitations of user-generated content on culinary websites. Potential
challenges or conflicts related to user-generated content could include issues such as
fake or biased reviews, inappropriate or offensive content, conflicts between users, or
the difficulty of managing and moderating a large volume of user-generated content.
These challenges can impact the credibility and trustworthiness of the culinary website
and may require strategies or policies to address them effectively. By presenting a one-
sided view of the impact of user-generated content, the study may not have provided a
comprehensive understanding of the topic. To gain a more complete picture, future
research could explore both the positive and negative aspects of user-generated
content on culinary websites,
In addition, the study emphasized the significance of ingredient accessibility in
the context of online culinary platforms. This likely means that the study highlighted how
the availability and ease of obtaining ingredients can impact users' ability to engage with
and replicate the recipes shared on these platforms. However, the statement also
mentions that the study lacked an extensive analysis of how ingredient availability might
vary regionally or the impact of limited access on user engagement. This suggests that
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

the study did not thoroughly explore how ingredient accessibility might differ across
different regions or the potential challenges users may face in obtaining specific
ingredients. Ingredient availability can vary significantly depending on factors such as
geographical location, cultural context, and local food markets. Users in different
regions may have limited access to certain ingredients, either due to their rarity, high
cost, or unavailability in local markets. This can pose challenges for users who want to
replicate recipes that require these specific ingredients. The impact of limited ingredient
access on user engagement can be significant. Users may feel discouraged or
frustrated if they cannot find or afford the necessary ingredients, leading to a decrease
in their participation and engagement with the online culinary platform. To gain a more
comprehensive understanding of the topic, future research could explore how ingredient
availability varies (Patel and Chen (2019)).
The statement refers to a study conducted by Jones and Nguyen (2018). Their
research focused on evolving coffee trends and user preferences within online
communities. The study likely provided insights into the changing preferences of coffee
consumers and how these preferences are reflected and discussed within online
platforms or communities. The statement also mentions that the study lacked an
exploration of potential conflicts or discrepancies in user preferences and how these
might impact community engagement and interactions. This suggests that the study did
not thoroughly investigate situations where users within the online coffee community
might have differing opinions or preferences, leading to potential conflicts or
disagreements. User preferences can vary widely, especially in a diverse and dynamic
field like coffee. Different individuals may have different tastes, preferences for brewing
methods, or opinions on various aspects of coffee culture. These differences in
preferences can sometimes lead to conflicts or discrepancies within online communities,
as users may engage in debates or discussions about their preferred coffee choices.
Understanding these potential conflicts or discrepancies in user preferences is
important because they can impact community engagement and interactions. Conflicts
or disagreements can lead to heated discussions, polarization, or even disengagement
from the community. It is crucial to explore how these conflicts are managed within
online coffee communities and how they might affect the overall dynamics and
interactions among community members. To gain a more comprehensive understanding
of the topic, future research could delve into the potential conflicts or discrepancies in
user preferences within online coffee communities and examine how this impact
community engagement, interactions, and the overall dynamics of the community.
The researchers provided valuable insights into user behavior regarding the sharing and
rating of pastry recipes on culinary websites. The research shed light on how users
engage with these platforms and contribute to the culinary community by sharing and
rating recipes. However, it is important to note that the study did not specifically address
the potential discrepancies in user ratings or the impact of such discrepancies on
community engagement and recipe popularity. Discrepancies in user ratings refer to
situations where different users may rate the same pastry recipe differently, resulting in
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

varying ratings for the same recipe. These discrepancies in user ratings can have
implications for community engagement and the popularity of recipes within the culinary
website. When users encounter conflicting ratings for a particular pastry recipe, it may
lead to confusion or uncertainty about the recipe's quality or appeal. This can impact
community engagement as users may hesitate to try or share recipes with inconsistent
ratings. Furthermore, the presence of discrepancies in user ratings can also affect the
overall popularity of pastry recipes. Recipes with consistently high ratings are more
likely to attract attention and be considered trustworthy by users. On the other hand,
recipes with mixed or conflicting ratings may struggle to gain popularity and may not
receive as much engagement from the community. To gain a more comprehensive
understanding of the topic, future research could explore the potential discrepancies in
user ratings on culinary websites and investigate how these discrepancies influence
community engagement and the popularity of pastry recipes. Understanding the impact
of these discrepancies can help culinary websites and users navigate the challenges
associated with (Smith and Brown (2016)).
Furthermore, Lopez and Wang (2020) focused on the influence of user
comments in shaping culinary experiences online. User comments play a significant role
in providing feedback, sharing personal experiences, and engaging in discussions
within the culinary community on the internet. It is important to note that the study did
not extensively explore conflicting comments or diverse perspectives. Conflicting
comments refer to situations where users express differing opinions or experiences
about a particular culinary topic or recipe. Diverse perspectives encompass a range of
viewpoints and cultural backgrounds that contribute to a more comprehensive
understanding of culinary interactions. By not extensively exploring conflicting
comments or diverse perspectives, the study may have presented a more generalized
impact of user comments on culinary interactions. This means that the study might have
focused more on the overall influence of user comments without delving into the
potential disagreements or variations in opinions that can arise within culinary
communities. Understanding conflicting comments and diverse perspectives is crucial
as they contribute to a more nuanced and comprehensive understanding of culinary
interactions online. Conflicting comments can spark debates, discussions, and further
exploration of culinary topics, while diverse perspectives enrich the culinary community
by bringing in different cultural traditions, tastes, and preferences. To gain a more
comprehensive understanding of the topic, future research could explore the impact of
conflicting comments and diverse perspectives on culinary interactions online. This
would provide insights into how these variations in opinions shape discussions,
influence decision-making, and contribute to the overall dynamics of culinary
communities on the internet. By considering conflicting comments and diverse
perspectives, a more complete picture.
This study likewise focused on examining the relationship between user
engagement and ingredient diversity within online culinary communities. The
researchers likely investigated how the level of user engagement, such as commenting,
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

sharing, or rating recipes, relates to the variety of ingredients used and shared on these
platforms. However, it is important to note that the study did not critically evaluate
potential biases in user engagement or the impact of such biases on the diversity and
representation of ingredients shared on these platforms. Biases in user engagement
refer to any systematic preferences or tendencies that users may have when interacting
with culinary content. These biases can be influenced by factors such as cultural
background, personal preferences, or popularity biases. The presence of biases in user
engagement can impact the diversity and representation of ingredients shared within
online culinary communities. By understanding and addressing these biases, platforms
can strive to promote a wider range of ingredients and culinary traditions, fostering a
more diverse and inclusive environment for users. To gain a more comprehensive
understanding of the topic, future research could explore the potential biases in user
engagement within online culinary communities and investigate how these biases
impact the diversity and representation of ingredients shared on these platforms
(Nguyen and Martinez (2014)).
 Computer Communication Development institute
Sikatuna St.,Old Albay, Legazpi City

REFERENCES:
Garcia, S., & Kim, J. (2015). *Ingredients for success: Examining user-
generated content in culinary websites*. International Journal of Consumer Studies,
39(4), 369-378.
Jones, K., & Nguyen, H. (2018). *Coffee trends and user preferences in online
coffee communities*. Journal of Culinary Trends, 14(3), 112-125.
Lopez, A., & Wang, Y. (2020). *The role of user comments in shaping culinary
experiences online*. Journal of Consumer Behavior, 17(2), 189-204.
Nguyen, T., & Martinez, G. (2014). *Impact of user engagement on ingredient
diversity in online culinary communities*. International Journal of Food Sciences and
Nutrition, 65(7), 812-825.
Patel, R., & Chen, L. (2019). *Accessibility and availability of ingredients on
online culinary platforms*. Food Technology Perspectives, 12, 85-97.
Smith, P., & Brown, E. (2016). *Sharing and rating pastry recipes: A study of user
behavior on culinary websites*. Culinary Science Journal, 8(1), 45-57.
West, A., & Rodriguez, E. (2017). *Engagement and interaction in online food
communities: A user-centric perspective*. Journal of Interactive Marketing, 29, 39-52.
Javier Martinez-Monzo, et.al (2013). *Trends and Innovations in Bread, Bakery, and
Pastry*. Journal of Culinary Science & Technology, 11(1):56-65.
Mohammad Taleei, et.al (2013). *Healthy Bread Initiative: Methods, Findings, and
Theories—Isfahan Healthy Heart Program*. J Health Popul Nutr. ,31(1): 49–57.
 Computer Communication Development institute
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Chapter 3
Technical Background

Software Development Methodology

The researchers used the Rapid Application Development (RAD) as the method
in developing the study. This is an adaptive approach-based o prototyping and quick
feedback, with less emphasis on specific planning.
The proposed system was utilized by this methodology because it undergone
step by step procedures that needed to be well defined with the following stages
Requirements Planning

Analyze the requirements and gather information to understand the desired

features and functionalities of the website. The researchers define the project scope
and goals. Create a project plan, including milestones, deadlines, and resource
allocation. Conduct user research and analyze competitors to identify design
inspirations and best practices. Develop a user interface (UI) design that is visually
appealing, intuitive, and consistent with the brand identity of the cafe. Design the
website's architecture and create wire frames for each page.
Development
Build the website's front-end using HTML, CSS, and JavaScript to create an
interactive and responsive design. Develop the back-end using a server-side language
like PHP, Python, or Node.js to handle data processing and interactions. Integrate the
front-end and back-end to create a functional website. Implement features such as user
authentication, content management, and payment processing.
Prototyping
1. Identify basic requirements:
Determine the necessary functionality, inputs, and outputs of the web Cafe de
Postre. This includes the type of desserts that will offer, the design of the website, and
the features that want to include.
2. Create a concept sketch:
Begin by sketching out the design of the website to set the stage for building a
virtual prototype and focus to the users thought.
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3. Develop a virtual model:

Once the web-page have a design, develop a virtual model of the website to
visualize it more concretely. The researcher use visual prototyping software like Figma
or Vectr.
4. Make your prototype:
After the virtual model, it's time to develop a physical version of the prototype
using suitable materials and methods. In this case, the physical version is the actual
website.
5. Test and refine your design:
Once the website is made, test and refine it based on user feedback and any
identified flaws. This includes testing the website's functionality, user interface, and user
experience.
Testing
Perform thorough testing of the website's functionality, usability, and
performance. Fix any bugs or issues that arise during testing. Conduct user acceptance
testing (UAT) to ensure the website meets the needs and expectations of the
stakeholders and users.
1. Plan the website's features and functionalities, such as displaying the menu,
accepting orders, and managing inventory.
2. Design the website's UI to showcase the cafe's offerings, highlighting the delicious
postres and other menu items.
3. Develop the website's front-end and back-end to handle user interactions, order
processing, and content management.
4. Test the website's functionality, usability, and performance to ensure a smooth user
experience and seamless order processing.
Deployment
 Prepare the Code for Deployment:
Ensure that the website code is ready for deployment, including any necessary
configurations and optimizations.
 Choose a Hosting Platform:
Select a suitable and user-friendly hosting platform to the web application,in that
case the researcher use 000webhosting.
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 Transfer the Web Application to the Production Environment:

Once the code is prepared, transfer the web application to the production
environment, which may involve uploading it to the selected hosting platform.
 Launch the Web Application to the Server:
After transferring the application, launch it on the server to make it accessible to
users.
 Maintenance and Monitoring:
Implement best practices such as version control, automated testing, and
continuous monitoring to ensure the smooth and efficient functioning of the web
application.

Data Gathering
The researchers employs the observation technique as a data gathering method
to investigate the ingredients and preparation methods used in various coffee shops,
bakeries, and dessert shops. By observing these establishments, we aim to gain
insights into the common ingredients and techniques employed in creating popular
coffee, pastry, and dessert dishes. The observation technique is chosen for its direct
access to research phenomena, flexibility, and ability to generate a permanent record of
phenomena. However, we acknowledge the challenges and limitations associated with
this technique, such as the time-consuming nature of the process, the potential for
observer bias, and the possible impact of the observer on primary data. To mitigate
these challenges, the researchers are train to minimize their personal preferences and
preconceptions when observing the establishments, adopting a non-participant
observation approach to ensure that the researchers do not interfere with the natural
processes occurring in the establishments.

Materials
Table 1: Hardware Requirements
Specification Server Requirements Client/Users Requirement
CPU/Processor Intel core i5 or equivalent or Intel Core i3 or equivalent
higher or higher
RAM 4.00GB or higher 4.00GB or higher
Hard Drive Disk 1TB or higher 1TB or higher
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Table 2: Software Requirements

Software Specification Version
Operating System Windows 7 or higher
Web Browser Google Chrome, Microsoft Edge or any
equivalent
Database Support Xampp v3.3.0,Apache 2.4,PHP 8.2,
mySQL 8.2
Web Hosting Web Hosting Service

Source of Data
The researchers uses observation as the primary source of data gathering
technique. The researchers will observe the ingredients and preparation methods used
in various coffee shops, bakeries, and dessert shops to gain insights into the common
ingredients and techniques employed in creating popular coffee, pastry, and dessert
dishes. The secondary sources of data gathering technique are published literature and
review articles that are connected to the study. These sources will be used to support
and supplement the primary data gathered through observation. The primary sources
provide raw information and first-hand evidence, while the secondary sources interpret,
analyze, or summarize primary sources. To address the challenges and limitations
associated with observation, such as the time-consuming nature of the process, the
potential for observer bias, and the possible impact of the observer on primary data, the
researchers will implement a non-participant observation approach. This approach
ensures that the researchers do not interfere with the natural processes occurring in the
establishments. By adopting this method, the researchers aim to gather more reliable
insights and minimize the influence of their presence on the behavior of the subjects
being observed. This decision is in line with the advantages of non-participant
observation, which include the ability to control some variables by being part of the
natural environment and the avoidance of incorrect self-reported data, thus enhancing
the overall quality of the data collected.
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Unified Modeling Language

 Use Case
 Context
 Entity Relationship
 Activity
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System
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Database
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