Online inventory and reservation system for food processing center in Cavite State University Main Campus / by Crisalyn C. Bognot and Randel A. Concepcion.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2014.Description: xx, 79 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 004.33  B63 2014
Online resources: Production credits:
  • College of Engineering, and Information Technology (CEIT)
Abstract: BOGNOT, CRISALYN C. and CONCEPCION, RANDEL A. Online Inventory and Reservation System for Food Processing Center in Cavite State University Main Campus. Undergraduate Thesis. Bachelor of Science in Information Technology. Cavite State University, Indang, Cavite. April 2014. Adviser: Ms. Aiza E. Bihis. Development of online inventory and reservation system was conducted because of the needs for an efficient advertising and reservation of products for the Food Processing Center which can further lead to customer satisfaction and better management decision making. It specifically aimed to identify problems through interviews, analyze the problems of the organization using fishbone diagram, develop and design a system using Hypertext Preprocessor (PHP)as the scripting language, Notepad ++ as the text editor, MySQL for database and Adobe Photoshop CS4 for editing photos, and evaluate the system through unit and integration testing. The study was conducted from June 2013 to January 2014 at Cavite State University, Indang, Cavite. The proponents used software development methodology as the guide in developing the system which includes phases such as analyze/planning, breakdown priority project, design module, code test, integration of sub-procedures, implementation with existing system, and test/implementation. The system was assessed using the ISO 9126 evaluation form in terms of its functionality, reliability, usability, efficiency, maintainability, and portability. The respondents composed of 391 individuals, 385 of them were students while six were the representatives of the office of business affairs. The data were gathered, tabulated, analyzed and statistically treated using mean and standard deviation. The overall assessment resulted to mean of 4.32 with standard deviation of 0.68, interpreted as excellent. Thus, it was proven that the difficulties encountered by the organization were answered by the functions of the system. The system provides useful tool for managing the inventory and reservation of the products of the organization and is flexible and accessible. Based on the results of the study, the proponents recommended to include the management of data in relation to the delivery of ordered products to the customers.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 004.33 B63 2014 (Browse shelf(Opens below)) Link to resource Room use only T-5352 00008637

Thesis (BS Information Technology) Cavite State University

Includes bibliographical references.

College of Engineering, and Information Technology (CEIT)

BOGNOT, CRISALYN C. and CONCEPCION, RANDEL A. Online Inventory and Reservation System for Food Processing Center in Cavite State University Main Campus. Undergraduate Thesis. Bachelor of Science in Information Technology. Cavite State University, Indang, Cavite. April 2014. Adviser: Ms. Aiza E. Bihis.
Development of online inventory and reservation system was conducted because of the needs for an efficient advertising and reservation of products for the Food Processing Center which can further lead to customer satisfaction and better management decision making. It specifically aimed to identify problems through interviews, analyze the problems of the organization using fishbone diagram, develop and design a system using Hypertext Preprocessor (PHP)as the scripting language, Notepad ++ as the text editor, MySQL for database and Adobe Photoshop CS4 for editing photos, and evaluate the system through unit and integration testing. The study was conducted from June 2013 to January 2014 at Cavite State University, Indang, Cavite. The proponents used software development methodology as the guide in developing the system which includes phases such as analyze/planning, breakdown priority project, design module, code test, integration of sub-procedures, implementation with existing system, and test/implementation. The system was assessed using the ISO 9126 evaluation form in terms of its functionality, reliability, usability, efficiency, maintainability, and portability. The respondents composed of 391 individuals, 385 of them were students while six were the representatives of the office of business affairs. The data were gathered, tabulated, analyzed and statistically treated using mean and standard deviation. The overall assessment resulted to mean of 4.32 with standard deviation of 0.68, interpreted as excellent. Thus, it was proven that the difficulties encountered by the organization were answered by the functions of the system. The system provides useful tool for managing the inventory and reservation of the products of the organization and is flexible and accessible. Based on the results of the study, the proponents recommended to include the management of data in relation to the delivery of ordered products to the customers.

Submitted to the University Library 04/24/2014 T-5352

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