Bachelor of Science in Information Technology

BSIT Res. No ____

Date:
 RESTAURANT POINT OF SALES AND INVENTORY SYSTEM
Title Page

MARVIN R. LOCQUIAO
REYMART F. SUCALDITO

SUBMITTED TO THE FACULTY OF THE COLLEGE OF COMPUTER

STUDIES SULTAN KUDARAT STATE UNIVERSITY
IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE
DEGREE OF

BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY

JUNE 2022
 TRANSMITTAL
Trans

The Capstone project attached hereto entitled “RESTAURANT POINT OF

SALES AND INVENTORY SYSTEM” prepared and submitted by MARVIN R.
LOCQUIAO & REYMART F. SUCALDITO, in partial fulfillment of the
requirements for the degree BACHELOR OF SCIENCE IN INFORMATION
TECHNOLOGY is hereby endorsed for approval.

KRISTINE MAE H. AMPAS, MIT ELBREN O. ANTONIO, DIT

Adviser College Dean

____________________ ____________________
Date Signed Date
Signed

ELMER C. BUENAVIDES, DIT

Campus Research Coordinator

____________________
Date Signed

Accepted as partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY.

MARY LYNN G. MAGBANUA, PhD

Campus Director

____________________
Date Signed

ii
 APPROVAL SHEET
Appro

The Capstone project attached hereto entitled “RESTAURANT POINT OF

SALES AND INVENTORY SYSTEM” prepared and submitted by MARVIN R.
LOCQUIAO & REYMART F. SUCALDITO, for the degree BACHELOR OF
SCIENCE IN INFORMATION TECHNOLOGY has passed the standards set by
the Sultan Kudarat State University and was successfully defended before this
guidance committee.

ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

Member Member

____________________ ____________________
Date Signed Date Signed

KRISTINE MAE H. AMPAS, MIT

Adviser

____________________
Date Signed

Approved as partial fulfillment of the requirements for the degree of

BACHELOR OF SCIENCE IN INFORMATION TECHNOLOGY.

ELBREN O. ANTONIO, DIT ELMER C. BUENAVIDES, DIT

College Dean Campus Research Coordinator

____________________ ____________________
Date Signed Date Signed

MARY LYNN G. MAGBANUA, PhD

Campus Director

____________________
Date Signed

iii
 BIOGRAPHICAL
Biographical DATA

The researcher was born on the 1 th day of September 1998 in

Purok San Vicente, Bai Saripinang, Bagumbayan, Sultan Kudarat. He is the

fourth child among the four children of Mr. Agripino L. Sucaldito and Mrs. Fe F.

Sucaldito.

The researcher started his elementary education at Bai Saripinang Central

Elementary School year 2009-2010. He completed his secondary at Bai

Saripinang National High School (BSNHS) and graduated in year 2017-2018. He

pursued his tertiary at Sultan Kudarat State University, and took up Bachelor of

Science in Information Technology.

After all the trials and sacrifices as a student during his college days, with

the help of the family, friends and especially to our Almighty God he can reach

and achieved his dreams in life.

The researcher believes that education is the most powerful weapon,

which you can use to change the world.

He continued studying for a college degree at Sultan Kudarat State

University – Isulan Campus, Isulan, Sultan Kudarat.

iv
 BIOGRAPHICAL DATA

J\

The researcher was born on the 27th day of September 1999 at

Tacurong City,Sultan Kudarat. He is the second among the four siblings of Mr.

Manuel B. Locquiao and Mrs. Josephine R. Locquiao

The researcher finished his Elementary at Abang-Suizo Elementary

School in school year 2010-2011 and graduated High School at Tacurong

National High School in school year 2017-2018.

After finishing his secondary education at the age of 18, He decided to

enrolled at Sultan Kudarat State University, Isulan Campus. Taking up Bachelor

of Science in Information Technology.

The researcher is doing his best in reaching her goals in life. He believes

that whatever challenge He may encounter in life never give up and continuously

proving that you can do it and just believe on God.

Ten years from now, the researcher believes that all his dreams &

ambition will come true.

v
 ACKNOWLEDGMENT
Acknowle

The researchers would like to express their heartfelt thanks and

appreciation to those people who have been part of our lives and who have

helped them for the accomplishment of their study.

They would like to express their gratitude to their parents who encouraged

and helped them to finish what they have started and for support them in

financially to finish their studies. Their dreams could have been achieved and

accomplish without of their support and guidance.

The researchers would like to express their deepest gratitude to their

capstone project adviser, Kristine Mae H. Ampas, MIT, who gave ideas and

showed willingness in guiding the researchers for the improvement of their

design project. Also, for sharing his knowledge, time and efforts for making these

study to make successful.

To the panelist, Esnehara P. Bagundang,MSIT and Ian Mark E. Mark

Orcajada,MIT for their comments, suggestions and recommendations for the

improvement of the study. Thank you for the approval of the work.

To their college dean, Elbren O. Antonio,DIT who always gives guidance

and gives his best effort for the good of the students.

They are also thankful to their English critic, Mary Joy C. Carnazo, MAT

for editing the grammar of their documents and to their statistician, Kyrene L.

Dizon, MS, MIT for helping them in statistical analysis of the evaluation results.

vi
 Above all to the Almighty God, who shared life, knowledge, guidance,

power and giving them strength to make this study possible and successful.

Researchers

MARVIN R. LOCQUIAO

REYMART F. SUCALDITO

vii
 TABLE OF CONTENTS
Table

PRELIMINARY PAGES
Title Page i
Transmittal ii
Approval Sheet iii
Biographical Data iv
Acknowledgment vi
Table of Contents viii
List of Tables x
List of Figures xi
Abstract xii

CHAPTER 1 INTRODUCTION 1
Background of the Study 1
Objectives of the Study 2
General Objectives 2
Specific Objectives 2
Significance of the Study 3
Scope and Limitation 4
Definition of Terms 6

CHAPTER II REVIEW OF RELATED LITERATURE 7

Conceptual Framework 12

CHAPTER III METHODOLOGY 14

Project Development Description 14
Hardware Requirement 14
Software Requirement 14
Budgetary Requirement 15
Project Duration of the Study 16
Software Development Methodology 17
Context Diagram of the sudy 23
Logical Data flow diagram of the sudy 24
Physical Data flow diagram of the study 25
Database Schema of the study 26
Research Design 28

CHAPTER IV RESULTS AND DISCUSSION 31

CHAPTER V SUMMARY, CONCLUSION, AND RECOMMENDATION 43
Summary 44
Conclusion 45
viii
 Recommendations 45

LITERATURE CITED 45
Online Sources 46

APPENDICES 47
47
Appendix 1 Plan of Course Work 48
Appendix 1 Plan of Course Work 49
Appendix 3 Nomination Guidance Committee 51
Appendix 4 Application for Capstone project Outline Defense 52
Appendix 5 Change of Adviser / Guidance Committee Member 53
Appendix 6 Approval of Capstone project Outline 54
Appendix 7 Certification of Statistician 55
Appendix 8 Certification of English Critic 56
Appendix 9 Application for Capstone project
Final Defense Examination 57
Appendix 10 Application for Capstone project
Final Printing and Binding 59
Appendix 11 Sample Questionnaire 60
Appendix 12 Pictorials and Screenshots 61
Appendix 13 Source Code 62
Appendix 14 DVD 63

ix
 LIST OF TABLES
List of

TABLE TITLE

PAGE
1 Hardware Requirement 14

2 Software Requirement 15

3 Budgetary Requirement 15

4 Respondent of the study 28

5 Interpretative Scale 29

6 Evaluation Result of the admin functionality of the study 36

7 Evaluation Result of the cashier functionality of the study 37

8 Evaluation Result of the admin acceptability of the study 38

9 Evaluation Result of the cashier acceptability of the study 39

10 Evaluation Result of the admin accuracy of the study 40

11 Evaluation Result of the cashier accuracy of the study 40

12 An Overall Evaluation Result 41

x
 LIST OFLiFIGURES

FIGURE TITLE PAGE

1 Conceptual Framework of the study 12

2 Gantt Chart of the study 16

3 Agile software development methodology 17

4 Context diagram of the study 24

5 Logical data flow diagram of the study 25

6 Physical data flow diagram of the study 26

7 Database schema of the study 27

8 Manage User Account (Admin Account) 31

9 Manage User Account (Cashier Account) 32

10 Allow Admin to manage menu 32

11 Allow Admin to manage stocks 33

12 Allow Cashier to manage customer order 33

13 Provide graphical presentation of monthly sales 34

14 Top selling reports 34

15 Sold items report 35

16 Stock in History 35

17 Adjustment records 36

ABSTRACT
A

xi
 MARVIN R. LOCQUIAO AND REYMART F. SUCALDITO, JUNE 2022.
“RESTAURANT POINT OF SALES & INVENTORY SYSTEM ”. A Capstone
project of College of Computer Studies, Sultan Kudarat State University, Isulan
Campus, Isulan, Sultan Kudarat.

ADVISER: KRISTINE MAE H. AMPAS, MIT

The Growth of a restaurant depends on its management information

systems , which manages most transaction such as admin manages menu and

stocks, Manages users account, cashiers manage customer order, graphical

presentation of monthly sales and total monthly transaction, and generating

reports such as; Top selling menu, sold items, stock in history and adjustment

history. Restaurant Point of Sale and Inventory System tend to provide support to

restaurant management in other to serve prospectively guest effectively and

facilities inventory control. Presently, the Restaurant point of sale and inventory

system is used by fast-food restaurants to take order from guest. In most cases,

prospective guest have to wait endlessly on queue while waiting for the next

transaction. This research reviews constraints of the system (Manual System). A

potential System solution called “Restaurant Point of Sale and Inventory System”

An Architectural research Framework design was also suggested that will aid the

design and implementation of the system.

The overall goal of this research was create and evaluate the system

“Restaurant Point of Sales and Inventory System”. this program was created to

restaurant businesses. This was installed in the Laptop of their Restaurant.

Through the five phases of the agile approach, namely (1) planning, (2)

designing, (3) building, (4) testing, and (5) reviewing, the proponents

xii
meticulously can admin manage users account, can manage menu, stocks, sale,

and Reports, cashier manage user account, manage customer order and

transaction.

The evaluation results revealed that the system functionality, accuracy

and acceptability, obtained the weighted means of 4.63, 4.7, and 4.7,

respectively. These weighted means indicate that the system was rated very

functional, highly acceptable, and extremely accessible by the panel of

evaluators.

This study was carried out and it was tested on a group of Restaurant

owner’s, and Cashier.

xiii
 CHAPTER I
INTRODUCTION
CHA

Background of the Study

In today’s generation technology has bring huge impact in the business

industry, since it helps businesses to operate much faster and more efficient.

Literally it changes business aspects in terms of accounting, data collection,

sales, inventories, marketing, promotions, and other industries. Moreover,

computerization has been the new material of managing a business, companies

and even small businesses used computerized systems to run and monitor the

all their transactions.

Point of sale system is a system comprises of software and hardware

components that running operations of the business easier and faster (Conrad,

2021). It allows business owners to track sales, cash flow, food inventory and

can help simplify the bookkeeping (Mealey, 2019). POS system includes billing

and order processing, sales monitoring and reporting, inventory tracking and

customer order management. The purpose of POS system is to improve the

business transactions, avoid various errors along the way and manage real time

reports.

Some of the restaurant uses manual process in point of sales and

inventory which generates lots of problems, such as complicated accounting

since they are using old cash register, they need to calculate and sort hundreds

of receipt manually. It means that the risk of human error is still high. Moreover,

using manual accounting the owner cannot monitor the real-time stock level of

1
his business. On the other hand, it is difficult to improve inventory management

which will be a loss for the owner. When calculating their financial reports, it

should be accurate, but using manual process, it takes more time to avoid

miscalculation which affects their service to the customers.

With regards to these problems, the researchers develop a “Restaurant

point of sales and inventory system” for every restaurant to improve the accuracy

and consistency of their inventory.

Objectives of the Study

General Objectives

To design, and develop “Point of Sales and Restaurant Inventory System”.

This research will help to expedite the transaction of the restaurant.

Specific Objectives

Specifically, this study aimed to:

1. Provide admin module to perform the following:

1.1 Manage Account(Admin)

1.2 Inventory of ingredients for every menu

1.3 Manage Menu

1.4 Attach menu images

1.5 View Sales

1.6 Generate reports

2. Provide cashier module to perform the following:

2
 2.1 Manage account(cashier)

2.2 Manage customer order

2.3 View customer transactions

3. Generate reports such as:

3.1 Top selling menu

3.2 Sold Items

3.3 Stock in History

3.4 Adjustments History

4. Evaluate the system in terms of:

4.1 Functionality

4.2 Acceptability

4.3 Accuracy

Significance of the Study

This study entitled “Restaurant Point of Sale and Inventory System” is

beneficial to the following:

To the Cashier

This study will help the cashier to expedite their order and transaction.

To the Business Owner

This study will help owner to track the point of sale and the income of the

restaurant.

To the Researchers

3
 This research will assist scholars gain a better understanding of POS

development. It will also assist students in honing their abilities and expanding

their knowledge of the most recent technological trends in the web industry.

To the Future Researcher

This study would serve as their reference for their research activities and

help them to gain knowledge to express their ideas in their chosen studies.

Scope and Limitation

This study aims to develop Restaurant Point of Sale and Inventory

System. This study will focuss on every restaurant which related to transactions

and services of the restaurant.

Provide admin module to perform the following:

Manage Account (admin). The administrator will able to manage

accounts. On the system, the administrator can add, update, delete, search, and

see transaction done on the system. The administrator can also manage point of

sale, top selling menu, adjustments, stock in history and sold items. The

information on current occurrences will be available to admin.

Inventory of ingredients for every menu. On the system, the

administrator can add, update, delete and search menus. The administrator will

able to manage stocks to classify the date and time of menu stock in. In every

menu it will show the complete ingredients. For example adobo menu: the

common ingredients use are: sibuyas, ahos, seasoning etc. The owner will

manually adding the ingredients for the menu.

4
 Manage menu. The admin can manage the menu of restaurant, where

admin can edit, delete and update the menu of the restaurant.

Attach menu Image. The administrator able to attach image of the

products. Admin can edit, update and delete the images of the product.

View sales. The owner will see the information of monthly sale and

monthly transactions. The system provide a dashboard where user/cashier can

view the actual sales data of the restaurant.

Provide cashier module to perform the following:

Manage account. The system provide a interface where cashier can

manage account. Cashier able update, edit the username and password.

Manage customer order. The cashier will able to input the customer

order and sum up the total amount of product ordered.

View Customer transaction. Cashier can view all the transaction

rendered in the system.

System cannot provide or access Privilege Cards and Debit/Credit Cards.

System cannot run properly in OS higher than Windows 7. System is for offline

use only.

Furthermore, the system provides the following generated reports such as

top selling menu, sold items, adjustment history and stock in history. Lastly, the

system also will 

Evaluate in terms of functionality, accessibility and accuracy in order

to check if the study meet all the requirements.

5
Definition of Terms

The terms used in this study were defined operationally and theoretically

as follows:

Business Owner - A person who is own the said restaurant

business.

Database - a collection of information that is organized so

that it can easily be accessed, managed, and

updated

Employee - A person who is accountable for the process of

the system. The one who used the system.

Inventory - It is complete list of items which is the goods I

stock by the restaurant.

Menu - The item that to be sold by the owner.

Queue - It’s the list of data items.

Reports - An official document that gives information about

a particular subject

System - Assembly of computer hardware, software and

peripherals which are systematically functioning

together.

Stocks - Refers to the available products of the restaurant.

6
 CHAPTER II
REVIEW OF RELATED
CH LITERATURE

This chapter presents the related studies and related literature of the

study enhancement for the Restaurant Point of Sales and Inventory System.

Studies and Literature which are closely related to the present study were

reviewed to provide the proponents with this information. Each statement in

every article is based on the gathered data and information that proponents

conducted. This contributes to enrich of knowledge, differ and better

understanding of insights of the proponents. Through this chapter, proponents

can give the future researcher an idea of the said system.

Related Studies

According to Shayn Esquivel Asej (2013) they used database to easy

access of files and for easier and faster processing of the selling and inventory

transaction. The program was designated to generate reports such as monthly

reports, inventory reports, sales invoice and list of items. As we read this study,

our system much related to this study because we are proposing system which

used a database that easy to access by the admin, and to review the inventory

transaction. Our proposed system is going to user friendly to the user which is

likely on system mentioned above. The signifies Korean red ginseng enterprise

sales and inventory system gives an idea to a researcher who are proposing

7
sales and inventory system. The significant of this study is giving as a clear idea

how to create a better and enhance system.

In relation to this study, both authors are similar in way of managing the

computerized system for the said project.

According to Admad Adnan Al-Tit (2015) that this study was to investigate

relationship between service quality food quality customer satisfaction and hence

customer retention.

In relation to this study, every restaurant and establishment should make

their client. To make the client satisfied they must create a system that is

convenient and user friendly. Owner should give a good service to their client;

the more the restaurant is innovative the more customers are coming to

restaurant. In this case, our proposed system is fit for each restaurant that needs

an innovation.

In relation to this study, both studies conducted to investigate restaurant

service quality and customer satisfaction in services has been defined as the

degree to which service performance meets or exceeds the customer’s

expectation. Customer satisfaction in services has been defined as the degree to

which service performance meets or exceeds the customer's expectation.

Customer satisfaction in services has been defined as the degree to which

service performance meets or exceeds the customer's expectation.

According to Anas M. Atien (2016), Hazim Kaylani, This study investigates

the impact of a warehouse management system on supply chain performance

that provides less resources effort, more efficient, and reliable inventory

8
management system. In managing the menus is one of the common problem of

every restaurant in doing this manually it takes time and used more man power

to finish it in a short time. Through our proposed system it will lessen the works

and very convenient. Then Business owner will easily tracks the menus stock in

and out.

In relation to this study, both studies conducted reviews to the information

of the beneficiaries before conducting system layouts, designs, programs and

system flows. In Restaurant Point of Sales and Inventory System, proponents

conducted some interviews to the restaurant owner for the proponents to

understand the compatibility of the system that proponents planning to develop

for the management of Restaurant.

According to Dagfinn Rime (2005) we study dealer behavior in the foreign

exchange spot market using detailed observations on all the transactions of four

interbank dealers. There is strong support for an information effect in incoming

trades. The direction of trade is most important, but we also find that the

information effect increases with trade size in direct bilateral trades. All four

dealers control their inventory intensively. Inventory control is not, however,

manifested through a dealer's own prices in contrast to findings by Lyons (J.

Financial Econ. 39(1995) 321).

In relation to this study, both studies want to study the human behavior.

Author Dagfinn Rime study about the dealer’s behavior while the Restaurant

Point of Sales and Inventory System proponent’s wants to study the customer’s

behavior for Restaurant in order to give good services to the customers.

9
 According to Edmar (2012) Marketing currently does its sales and

inventory manually. As such, it takes time to locate certain files for reports and

the entries in the monitoring sheet are not clear, thus, creating confusion. The

project is an automated Sales and Inventory System which has an array of

functions involving sales and inventory that can be of very big help to the

company. It aims to make files updated and easy to locate, hence, data and

information become accurate and orderly which may provide a faster alternative

or means in doing the inventory. The system inventory may also be harder to

cheat because the coming in and going out of stocks is recorded in the system.

The warehouse personnel are more accurate in their reports and can save more

time by using the system. Since the system user has saved time, the personnel

in-charge can then be more productive in terms of output which can be beneficial

to the company.

In relation to this study, both studies are similar in way of showing the

advantage of having Point of Sales and Inventory System, it has a big help to the

owner of the restaurant to monitor the restaurant’s sales and stocks so that the

staffs cannot make any inappropriate action inside the restaurant.

According to LNL Baylen (2020) the study aimed to determine the

effectiveness of the inventory management system which caused the decrease in

profit of the randomly selected small sized restaurants in the four districts of

Quezon province, to provide suggestions and solutions to the problems that they

encounter in their day-to-day operations. This descriptive research used

10
quantitative and qualitative approaches in gathering data. A survey was

conducted among restaurant employees while an interview was done among

restaurant owners. Weighted mean, frequency and percentage were utilized in

the analysis and interpretation of gathered data.

In relation to this study, for further study both studies are similar in way of

using instrument to gather data. Proponents will also conduct some survey and

for the survey conducted proponents will also use the formula of weighted mean

to get average of the result of the survey.

Conceptual Framework

INPUT PROCESS OUTPUT

Determine
The owner is using manual
process on their restaurant.
It causes a delay for the
next queries.
Manual Procedures “Restaurant Point of sale
Assess and Inventory system”
Manual receipt The system is inefficient
and unproductive
Manual inventory
Identify
The manual procedure
cannot asses the needs of
the restaurant to make in
convenient to the client.
Recommend

The study entitled

restaurant Point 11
of sale and
Inventory system will
solved the current manual
system
Figure 1. Conceptual Framework of the Study

Figure 1 depicts the study's conceptual framework in terms of input,

process, and output.

FEEDBACK
Input

The input consisted of the proposed study's basic manual knowledge

needs, which included manual procedures. The researchers have examined and

developed strategies for the suggested study based on the basic information

required.

Process

In the process, the researchers gained a better understanding of the

problem by determining, assessing, and identifying the best answers to the

existing system in order to promote the study. To create the system, the several

actions and techniques were used. The Agile Software Development

Methodology was utilized to ensure that the proposed system criteria are met.

Output

The Restaurant Point of sale and Inventory System is the result.

Feedback

The system is very functional and useful. Restaurant can easily manage

the transaction and inventory of the business.

12
 CHAPTER III
CH
METHODOLOGY

This chapter described the methodologies used by the researchers to

carry out the study. These were based on the Agile Software Development

Methodology.

Project Development Description

Tools and Equipment

The following materials were utilized in the development of the proposed

study entitled Restaurant Point of Sale and Inventory System.

Table 1. Hardware Requirements

ITEMS SPECIFICATIONS
Processor Core i7 Processor
Memory 8GB DDR3
Hard Disk 1TB HDD
Video Card 2GB NVidia
Power Supply ATX Casing w/ Power Supply 600W
Monitor 15.6 LED Monitor
Mouse KB, Mouse, Mouse Pad, AVR

Table 1 shows the hardware requirements used for the system. This

includes the minimum hardware parts of the computer to support the

development process of the system.

13
Table 2. Software Requirements
ITEMS SPECIFICATIONS
Programming Language (front-end) HTML, CSS, JQuery
Web Scripting Languages PHP
MySQL Database Software XAMPP
Operating System Windows 10

Table 2 shows the software requirements needed to develop the system.

This includes the minimum operating system, front end.

Table 3. Budgetary Requirements

UNIT COST TOTAL COST

NO. QTY ITEM DESCRIPTION
(PHP) (PHP)
A. Hardware
Computer Set (1) 35, 500.00 35, 500.00
Thermal Printer (1)
7,000.00 7,000.00

B. Software
1 Operating System 1, 500.00 1,500.00
package Installation

C. Supplies and Materials

5 Reams Long couponed bond 200.00 1, 000.00
(substance 20)

Contingency (10% of the Grand Total) 4,370.00

Grand Total Php 43, 700.00

14
 Table 3 shows an itemized summary of the expenditures for a given

period along with the total cost of items used during the period of the study. This

includes the rate of spending required to meet the budget forecasts

Project Duration of the Study

15
Figure 2. Gantt chart of the Study

Figure 2 shows the project duration taken by the researcher on how many

days, week and months are needed to complete the required objectives

Software Development Methodology

Agile Software Development Methodology was developed to ensure

satisfaction of the requirements among existing computerized system. It was a

methodology construction to make sure that the requirements, planning,

development and implementation, testing of the system follows logical approach

and technical ways.

Figure 3. Agile Software Development Methodology

The researchers created a project title, formulated project objectives,

scope, and project schedules of the project.

The researchers also recognized and identified the problems arising in the

design and development of the study entitled Restaurant Point of Sale and

Inventory System.

Sprint 1 (Manage user Accounts)

16
 Plan: The researchers planned and designed an interface that

administrator will be able to manage user’s account where user can input

password and username. The administrator can add, update, delete and search.

The administrator can also manage menus for inventory

Build: the system developed by having functions where the user can

perform create, read, update, delete and search information. In the development

of the system, the researchers applied the knowledge base method in which the

researchers gathered the information coming from restaurant. The researcher

follows its prototype to come up with the feature. The researchers utilized the

HTML, CSS, JavaScript, for the front-end of the system; for as programming

language PHP server-side scripting language and MySQL5.1 as database

application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher trained the end-users how to use the

system properly.

Sprint 2 (Manage stocks)

Plan: The researchers planned and designed an interface that

administrator will be able to manage stocks. The administrator can add, update,

delete and search. The administrator can also manage stocks for inventory

Build: the system developed by having functions where the user can

perform create, read, update, delete and search menu details. In the

development of the system, the researchers applied the knowledge base method

in which the researchers gathered the information coming from the restaurant.

17
The researcher follows its prototype to come up with the feature. The

researchers utilized the HTML, CSS, JavaScript, for the front-end of the system;

for as programming language PHP server-side scripting language and MySQL5.1

as database application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher trained the end-users how to use the

system properly.

Sprint 3 (Manage menu)

Plan: The researchers planned and designed an interface that

administrator able to manage Menu. The administrator can add, update, delete

and search.

Build: the system developed by having functions where the user can

perform create, read, update, delete and search menu details. In the

development of the system, the researchers applied the knowledge base method

in which the researchers gathered the information coming from the restaurant.

The researcher follows its prototype to come up with the feature. The

researchers utilized the HTML, CSS, JavaScript, for the front-end of the system;

for as programming language PHP server-side scripting language and MySQL5.1

as database application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher trained the end-users how to use the

system properly.

Sprint 4 (Attach Images)

18
 Plan: The researchers planned and designed an interface that

administrator able to attach images in the system.

Build: the system developed by having functions where the user can

perform create, read, update, delete and add images. In the development of the

system, the researchers applied the knowledge base method in which the

researchers gathered the information coming from the restaurant. The researcher

follows its prototype to come up with the feature. The researchers utilized the

HTML, CSS, JavaScript, for the front-end of the system; for as programming

language PHP server-side scripting language and MySQL5.1 as database

application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher will train the end-users how to use

the system properly.

Sprint 5 (View sales)

Plan: The researchers planned and designed an interface that

administrator able to view sales of the restaurant.

Build: the system developed by having functions where the user can

perform and view sales. In the development of the system, the researchers

applied the knowledge base method in which the researchers gathered the

information coming from the restaurant. The researcher follows its prototype to

come up with the feature. The researchers utilized the HTML, CSS, JavaScript,

19
for the front-end of the system; for as programming language PHP server-side

scripting language and MySQL5.1 as database application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher trained the end-users how to use the

system properly.

Sprint 6 (Manage account (Cashier))

Plan: The researchers planned and designed able to manage cashier’s

account where cashier can input password and username. The cashier can add,

update, delete and search in the system.

Build: the system developed by having functions where the user can

perform create, read, update, delete and search information. In the development

of the system, the researchers applied the knowledge base method in which the

researchers gathered the information coming from the restaurant. The researcher

follows its prototype to come up with the feature. The researchers utilized the

HTML, CSS, JavaScript, for the front-end of the system; for as programming

language PHP server-side scripting language and MySQL5.1 as database

application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher trained the end-users how to use the

system properly.

Sprint 7 (Manage customer order)

20
 Plan: The researchers planned and designed an interface that

administrator able to manage customer order.

Build: the system developed by having functions where the user can

perform create, read, update, delete and search customer order. In the

development of the system, the researchers applied the knowledge base method

in which the researchers gathered the information coming from the restaurant.

The researcher follows its prototype to come up with the feature. The

researchers utilized the HTML, CSS, JavaScript, for the front-end of the system;

for as programming language PHP server-side scripting language and MySQL5.1

as database application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher trained the end-users how to use the

system properly.

Sprint 8 (View customer transaction)

Plan: The researchers planned and designed an interface that cashier

can view customer transaction.

Build: the system developed by having functions where the cashier can

perform create, read, update, delete and search menu details. In the

development of the system, the researchers applied the knowledge base method

in which the researchers gathered the information coming from the restaurant.

The researcher follows its prototype to come up with the feature. The

researchers utilized the HTML, CSS, JavaScript, for the front-end of the system;

21
for as programming language PHP server-side scripting language and MySQL5.1

as database application.

Test and Review: the system tested by the end-users to ensure the

satisfactions of the system. The researcher trained the end-users how to use the

system properly.

Sprint 9 (Generate Reports)

In generating the reports, the researcher planned and designed feature

using HTML, CSS, and JavaScript for the system where users can view and print

systems report. After planned and designed, the researcher builds and

developed the system where they came up with the design using PHP and

MySQL programming languages. It has features where it can view and print

reports such; Top selling menus, sold items, stock in history and adjustments

history. After building, the system was tested and reviewed based on the

requirements of the end-users, feed backing of the users were being used to

ensure the functionality of the system.

Sprint 10 (Evaluation)

Furthermore, the researchers conducted a series of testing to check if

there’s an error in the system. When the system is already free from bugs or

errors, it was evaluated according to its functionality, acceptability, accessibility

and accuracy to know if it really meets the system requirements. The researchers

will pilot tested the system and will conduct a training procedure with the system

users.

22
Context Diagram of the Study

23
Figure 4. Context Diagram of the study

The system Context Diagram is shown in Figure 4. Which

administrator and cashier can manage the transaction on the system .

Logical Data Flow Diagram of the Study

24
 Figure 5. Logical Diagram of the study

The system Logical diagram of the study is shown in Figure 4. Where in

administrator and cashier can manage the transaction on the system

Physical diagram of the study

25
 Figure 5. Physical Data Flow Diagram of the Study

The Physical data flow diagram is shown in Figure 5. The flow of system

data between the entity, process, and data store is depicted in the diagram.

Database Schema of the Study

1.*

1.*

1.*

Figure 7. Database Schema of the Study

The Database Schema for the system is shown in Figure 7. It

depicts a collection of metadata in a database that illustrates the links between

items and information.

26
EVALUATION METHODOLOGY

Evaluation of any system is a crucial part in its development. This will be

determined if the system works properly, meets the objectives, and satisfies the

users.

Research Design

The Agile Methodology was utilized in the development of the system.

Descriptive-evaluative method of research is used to describe the characteristics

of the developed system. This method was considered during the evaluation of

the final system output to check its functionality, accuracy and acceptability.

Respondent of the Study

The respondents of the study were the owner, and cashier of the

“Restaurant Point of sale and inventory system”

Table 4. Respondent of the Study

Respondent Sample Size
OWNER’S 2
CASHIER'S 8
TOTAL # OF RESPONDENT 10

27
Data Gathering Procedures and Statistical Tools

This study used a checklist and a rating scale questionnaire to gather the

needed data and responses to evaluate the system.

The checklist used to evaluate the functionality of the system contains a

list of all the buttons and links. For the usability of the system, it contains the list

of all system objectives and deliverable. Frequency counts and the percentage

were computed. To check the acceptability of the system, a 5-point Likert scale

was used as shown in Table 5. The mean was computed and interpreted using

the table below.

Table 5. Interpretative Scale used to interpret the Weighted Mean

MEAN RANGE INTERPRETATION

4.20-5.00 Strongly Agree

3.40-4.19 Agree

2.60-3.39 Moderately Agree

1.80-2.59 Disagree

1.00-1.79 Strongly Disagree

Data Gathering Instrument

The study used a questionnaire as an instrument in gathering the data

to determine the functionality, accuracy and functionality of the system.

A checklist was used to evaluate the functionality of the system which

contains a list of buttons, and links included the system. The administrator can

manage user accounts, allow admin manage menus, manage stocks, manage

customer order and provide a graphical presentation of monthly sales and

28
monthly total transaction. From the gathered data the researchers conducted an

interview to the restaurant owner.

Statistical Treatment

A. For finding the percentage, the researcher used this formula

Σx
x=
N

Where:

x = mean

Σ x = is sum of all data value

N = is the number of data items in sample

29
 CHAPTER IV
RESULTS AND
CHDISCUSSION

This part presents and discusses the result based on the data gathered

from the respondents.

Result and Discussion

The capstone study entitled “Restaurant Point of Sale and Inventory

System”

After the Evaluation the system found out to be functional, acceptability

and accuracy.

Figure 8. Manage User Account (Admin account)

Figure 8 shows that admin can manage accounts, which you can provide

Username, Old Password, New Password and confirm password.

30
Figure 9. Manage User Account (Cashier account)

Figure 9 shows that cashier can manage account, which enable user to

input the old password, new password and confirmation password.

Figure 10. Allow admin to manage menu

31
Figure 10 shows that admin can manage menu, where admin enable to add,

delete and edit menu.

Figure 11. Allow admin to manage stocks

Figure 11 shows that admin can manage stocks of restaurant where

admin can add stock and adjust.

Figure 12. Allow Cashier to manage customer order

32
 Figure 12 shows that cashier can manage costumer order. Which cashier

can add the amount of the ordered food of the customer.

Figure 13. Provide Graphical presentation of monthly sales and total

monthly transaction.

Figure 13 shows the dashboard of the system which present the graphical

data of monthly income of restaurant.

Figure 14. Top selling reports

This figure 14 shows the top selling data of the restaurant.

33
Figure 15. Sold items report

Figure 15 shows the sold items of restaurant.

Figure 16. Stock in history

Figure 16 shows the stock in history of restaurant. Which cashier able to

print the data from stock history.

34
Figure 17. Adjustment records

Figure 17 shows the adjustment records of the restaurant.

Functionality of the system

The system was tested and evaluated in terms of its functionality results

were shown below.

Table 6. Evaluation Result of the admin functionality of the System

35
 # Items Mean SD Interpretation
The system allows the admin to
1 4.9 0.32 Strongly Agree
manage user account.
The system allows the admin to
2 4.7 0.48 Strongly Agree
manage stocks.
The system allows the admin to
3 4.8 0.42 Strongly Agree
manage menu.
The system allows the admin to
4 4.7 0.48 Strongly Agree
attach image.
The system allows the admin to view
5 4.9 0.32 Strongly Agree
sales history.
The system allows the admin to
6 4.7 0.48 Strongly Agree
generate report.

Over All Mean 4.78 0.42 Strongly Agree

Table 6 shows the admin functionality of the system. Based on the result,

the question number 2, and 6 has highest mean rate and the question number 1,

3, 4 and 5 has the lowest mean rate. The total mean rate of this table is 4.67 and

it’s found out that the system entitled “Restaurant point of sale and inventory

system” is very functional.

Table 7. Evaluation Result of the cashier functionality of the System

36
 # Items Mean SD Interpretation

The system allows the cashier to

1 4.8 0.37 Strongly Agree
manage user account.
The system allows the cashier to
2 4.8 0.41 Strongly Agree
manage customer order.
The system allows the cashier to
3 4.8 0.41 Strongly Agree
manage customer transaction.
The system allows the cashier to
4 4.7 0.44 Strongly Agree
revise recipes and menus.
The system allows the cashier to
5 4.8 0.41 Strongly Agree
view the payment processing.
The system allows the cashier to
6 4.8 0.41 Strongly Agree
generate receipt.

Over All Mean 4.8 0.40 Strongly Agree

Table 7 shows the cashier functionality of the system. Based on the result,

the question number 6 has highest mean rate and the question number 3 has the

lowest mean rate. The total mean rate of this table is 4.63 and it’s found out that

the system entitled “Restaurant point of sale and inventory system” is very

functional.

Acceptability of the system

The system was tested and evaluated according to its acceptability.

37
Table 8. Evaluation Result of the admin acceptability of the system

# Items Mean SD Interpretation

The system displays texts or

1 label which are readable to 4.9 0.32 Strongly Agree
the user.
The system displays desired
2 4.8 0.42 Strongly Agree
information to the user.
The system displays
3 appropriate data when button 4.7 0.48 Strongly Agree
is being clicked.
The system displays
4 readable generated reports 4.7 0.48 Strongly Agree
in graphical format.
The system allows admin to
5 4.9 0.32 Strongly Agree
validate sales report.
The system secure sales
6 4.7 0.48 Strongly Agree
data.
Over All Mean 4.78 0.42 Strongly Agree

Table 8 shows the admin acceptability of the system. Based on the result

the question number 1, 3 and 5 has highest mean rate and the question number

2, 4 and 6 has the lowest mean rate. The total mean rate of this table is 4.75 and

it’s found out that the system entitled “Restaurant point of sale and inventory

system” is acceptable.

Table 9. Evaluation Result of the cashier acceptability of the system

# Items Mean SD Interpretation

The system displays desired

1 4.8 0.41 Strongly Agree
information to the users.

2 The system displays text or 4.85 0.37 Strongly Agree

labels which are readable to

38
 the user.

The system displays

3 appropriate data when 4.85 0.44 Strongly Agree

button is being clicked.

The system displays time

4 4.75 0.44 Strongly Agree
rate per recipe.

The system displays

5 4.85 0.37 Strongly Agree
readable generated receipt.

Over All Mean 4.65 0.39 Strongly Agree

Table 9 shows the cashier acceptability of the system. Based on the result

the question number 1 has highest mean rate and the question number 3, and 4

has the lowest mean rate. The total mean rate of this table is 4.65 and it’s found

out that the system entitled “Restaurant point of sale and inventory system” is

acceptable.

Accuracy of the system

The system was tested and evaluated according to its acceptability.

Table 10. Evaluation Result of the admin accuracy of the system

# Items Mean SD Interpretation

The system displays correct

1 4.9 0.32 Strongly Agree
computation of prices.

39
 The system records exact items of
2 4.7 0.48 Strongly Agree
stocks.

The system displays precise graphical

3 4.8 0.42 Strongly Agree
presentation of sales and transactions.

The system shows that the menu and

4 4.7 0.48 Strongly Agree
prices are aligned.

5 The system generate detailed reports. 4.8 0.42 Strongly Agree

Over All Mean 4.78 0.42 Strongly Agree

Table 10 shows the admin accuracy of the system. Based on the result

the question number 1, and 3 has highest mean rate and the question number 2,

4 and 5 has the lowest mean rate. The total mean rate of this table is 4.7 and it’s

found out that the system entitled “Restaurant point of sale and inventory system”

is accuracy.

Table 11. Evaluation Result of the cashier accuracy of the system

# Items Mean SD Interpretation

The system displayed correct

1 4.8 Strongly Agree
computation of prices. 0.41

The system records customers

2 4.8 0.41
Strongly Agree
order.

The system records customers

3 4.75 0.44
Strongly Agree
transaction.

40
 The system shows that the
4 4.75 0.44
Strongly Agree
menu and prices are aligned.

The system generate accurate

5 4.85 0.37
Strongly Agree
receipts.

Over All Mean 4.79 0.41 Strongly Agree

Table 11 shows the cashier accuracy of the system. Based on the result

the question number 3 has highest mean rate and the question number 4 has the

lowest mean rate. The total mean rate of this table is 4.7 and it’s found out that

the system entitled “Restaurant point of sale and inventory system” is acceptable.

Table 12 . An Overall Evaluation Result of the Restaurant Point of Sales and

Inventory System

Over-all Result Mean Interpretation

1 Functionality 4.63 Strongly Agree

2 Acceptability 4.7 Strongly Agree
3 Accuracy 4.7 Strongly Agree
 Over All Mean 4.68 Strongly Agree

Table 10 provides the overall outcome of the Restaurant Point of Sales

and Inventory System review which reveals that the respondents "Strongly

Agree" that the system is functional, acceptability, with an overall mean of 4.68.

This result demonstrated that the system met its system requirements and was

well received by Restaurant owner.

41
 CHAPTER V
CHAND RECOMMENDATION
SUMMARY, CONCLUSION,

42
 This chapter presents the summary of findings, conclusions and

recommendations of the researchers.

Summary

The study entitled” Restaurant point of Sales and Inventory System” was a

new form of system for their Business to the Restaurant Business owner and

developed by the researchers. This is the new innovation of POS system to the

business owner that can help to save their business that can have and manage

in their computerized system.

Point of sale system is a system comprises of software and hardware

components that running operations of the business easier and faster. It allows

business owners to track sales, cash flow, food inventory and can help simplify

the bookkeeping; POS system includes billing and order processing, sales

monitoring and reporting, inventory tracking and customer order management.

This study is further significant to the following: to the owner, cashier, to

the researchers and to the future researchers.

The researchers developed the application using Agile Methodology which

were contained in phases such as: Plan, Design, Build, Test, Review and Launch

to ensure that all requirements at this study will be meet.

The researcher’s used a questionnaire checklist to evaluate the system

functionality; accuracy and acceptability which was participated by (10) ten

randomly selected owners and cashier.

43
 After testing the system and device, the system was proven the functional,

accuracy and acceptability in all its responses based on the results of the

evaluation. All the respondent satisfied and enjoyed the system.

Conclusion

Based on the evaluation results, it shows on the table 6 Admin

Functionality of the system is very functional it has 4.67 Grand mean which

indicate that most of the respondent respond strongly agree. While on table 7

discuss the cashier functionality, it has a grand mean of 4.63 which means most

of respondent respond strongly agree and on table 8 Admin acceptability indicate

that system acceptability has a grand mean 4.75 which means most of the

respondent respond strongly agree. On the table 9 Cashier acceptability of the

system it has a grand mean 4.65 and on table 10 Admin accuracy indicate that

system accuracy has a grand mean 4.7 which means most of the respondent

respond strongly agree. On the table 11 Cashier Accuracy of the system it has a

grand mean 4.7 where most of the respondent respond strongly agree. The

researchers concluded that the project has successfully accomplished its goals

by evaluating the functionality, accuracy and acceptability of the study.

Recommendations

For the project's improvement, the following suggestions have been made:

According to the Restaurant which this research study suggest

44
That the future researcher might develop an online generate pre-orders and

reservations online.

LITERATURE CITED

Online Sources

Asej, Shayn Esquivel (2013). Korean Red Ginseng Enterprise – Sales and
Inventory System Retrieved from
https://www.scribd.com/doc/124653038/Inventory-System

45
 Anas M. Atien, Hazim Kaylani, etc. (2016). Performance Improvement of
Inventory Management System Processes by an Automated Warehouse
Management System. Retrieved from
https://www.sciencedirect.com/science/article/pii/S2212827115012019

Ahmad Adnan Al-Tit (2015). The Effect of Service and Food Quality on
Customer Satisfaction and Hence Customer Retention. Retrieved from
https://www.researchgate.net/publication/
282128914_The_Effect_of_Service_and_Food_Quality_on_Customer_Satisfacti
on_and_Hence_Customer_Retention

Rime, Dagfinn (2005). Dealer behavior and trading systems in foreign

exchange markets. Retrieved from
https://www.sciencedirect.com/science/article/abs/pii/S0304405X0400150

Maricel Canda, Althea Dumon(2012). Sales and Inventory System of

Edmar Marketing. Retrieved from
https://www.researchgate.net/publication/
273553789_Sales_and_Inventory_System_of_Edmar_Marketing

Lea Nerdelita L. Baylen (2020). Analysis of Inventory Management

System of Selected Small-Sized in Restaurants in Quezon Province: Basis for an
Inventory System Manual. Retrieved from
https://al-kindipublisher.com/index.php/jbms/article/view/852

46
APPENDICES

47
 Appendix 1 Form 1

PLAN OF COURSE WORK

Appendix 1
Name: REYMART F. SUCALDITO Course/Major: BSIT

Course No. Course Description Unit Grade Remarks

CC111 Introduction to Computing 3
CC112 Computer Programming 1 3
CC113 Computer Programming 2 3
CC114 Data Structure and Algorithms 3
CC115 Information Management 3
CC116 Application Development and Emerging Technologies 3
IM121 Fundamental of Database Systems 3
APC211 Graphics and Multimedia Systems 3
PF211 Event-driven Technologies 3
PF212 Object-oriented Programming 3
PT212 Platform Technologies 3
WS213 Web System and Technologies 3
HCI211 Introduction to Human Computer Interaction 3
IM223 Advanced Database System 3
IPT225 Integrative Programming and Technologies 1 3
NET311 Networking 1 3
AT316 Digital Design 3
SIA317 System Integration and Architecture 3
IAS314 Information Assurance & Security 1 3
IPT313 Integrative Programming and Technologies 2 3
NET321 Networking 2 3
AT324 Embedded System 3
IAS322 Information Assurance & Security 2 3
AT327 Mobile Computing 3
Inclusive Course:
PF211 Object Oriented Programming 3
WS213 Web Systems and Technologies 3
STAT003 Statistics with Computer Application 3
IPT313 Integrative Programming and Technologies 2 3

Total Number of Units Required for the Period : 87 Units

Total Numbers of Units Earned : 87 Units

Certified Correct: Approved:

ROSALIE S. IBOT, MPM MARY LYNN G. MAGBANUA, PhD

Campus Registrar Campus Director
________________ ________________
Date Date

48
 Appendix 1 Republic of the Philippines Form 1
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

PLAN OF COURSE WORK

Appendix 1
Name: MARVIN R. LOCQUIAO Course/Major: BSIT

Course No. Course Description Unit Grade Remarks

CC111 Introduction to Computing 3
CC112 Computer Programming 1 3
CC113 Computer Programming 2 3
CC114 Data Structure and Algorithms 3
CC115 Information Management 3
CC116 Application Development and Emerging Technologies 3
IM121 Fundamental of Database Systems 3
APC211 Graphics and Multimedia Systems 3
PF211 Event-driven Technologies 3
PF212 Object-oriented Programming 3
PT212 Platform Technologies 3
WS213 Web System and Technologies 3
HCI211 Introduction to Human Computer Interaction 3
IM223 Advanced Database System 3
IPT225 Integrative Programming and Technologies 1 3
NET311 Networking 1 3
AT316 Digital Design 3
SIA317 System Integration and Architecture 3
IAS314 Information Assurance & Security 1 3
IPT313 Integrative Programming and Technologies 2 3
NET321 Networking 2 3
AT324 Embedded System 3
IAS322 Information Assurance & Security 2 3
AT327 Mobile Computing 3
Inclusive Course:
PF211 Object Oriented Programming 3
WS213 Web Systems and Technologies 3
STAT003 Statistics with Computer Application 3
IPT313 Integrative Programming and Technologies 2 3

Total Number of Units Required for the Period : 87 Units

Total Numbers of Units Earned : 87 Units

Certified Correct: Approved:

ROSALIE S. IBOT, MPM MARY LYNN G. MAGBANUA, PhD

Campus Registrar
Campus Director
________________ ________________
Date Date
49
 Republic of the Philippines
SULTAN KUDARAT STATE UNIVERSITY Form 2
Appendix 2
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

APPLICATION FOR CAPSTONE PROJECT TITLE

November 12, 2021

Date
RESTAURANT POINT OF SALE AND
INVENTORY SYSTEM _________ _________

Remarks Signature

BAI SARAPINANG OJT MONITORING SYSTEM _________ _________

Remarks Signature

BARANGAY HEALTH CENTER INFORMATION

MANAGEMENT SYSTEM _________ _________

Remarks Signature

I am planning to write my Capstone project title on November 12, 2021, at

SKSU Isulan Campus.
Very respectfully yours,
REYMART F. SUCALDITO
MARVIN R. LOCQUIAO
Students
Recommending Approval:

ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

Member Member

KRISTINE MAE H. AMPAS, MIT

Adviser
Endorsed:

ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean
____________ ____________
Date Signed Date Signed
Approved:

MARY LYNN G. MAGBANUA, PhD

Campus Director
____________
Date Signed

50
Appendix 3 Republic of the Philippines Form 3
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

NOMINATION OF GUIDANCE COMMITTEE

Appendix 3

WE, REYMART F. SUCALDITO & MARVIN R. LOCQUIAO, a student of

BSIT hereby nominate the following as adviser and members of my Capstone

project guidance committee.

KRISTINE MAE H. AMPAS, MIT

Adviser

ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

Member Member

We, hereby certify our willingness to act as adviser / members of the

guidance committee.

KRISTINE MAE H. AMPAS, MIT

Adviser

ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

Member Member

Endorsed:

ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean
______________ _______________
Date Signed Date Signed

Approved:

MARY LYNN G. MAGBANUA. PhD

Campus Director
__________________
Date Signed
51
Appendix 4 Republic of the Philippines Form 4
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

APPLICATION FOR CAPSTONE PROJECT OUTLINE DEFENSE

Appendix 4

Name:REYMART F. SUCALDITO Course/Major: BSIT

MARVIN R. LOCQUIAO

We have the honor to apply for outline defense for my study entitled:

RESTAURANT POINT OF SALES AND INVENTORY SYSTEM

Time: 3:00 PM
Date: December 28, 2021
Venue: Virtual

ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

Member Member

KYRENE L. DIZON. MS, MIT MARY JOY C. CARNAZO, MAT

Statistician English Critic

KRISTINE MAE H. AMPAS, MIT

Adviser

Endorsed: Recommending Approval:

ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean

Approved:

MARY LYNN G. MAGBANUA, PhD

Campus Director
52
Appendix 5 Republic of the Philippines Form 5
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

CHANGE OF ADVISER / GUIDANCE COMMITTEE MEMBER

Appendix 5 Change of

Name: REYMART F. SUCALDITO Course/Major: BSIT

MARVIN R. LOCQUIAO c

Capstone project Title: RESTAURANT POINT OF SALE AND INVENTORY

SYSTEM

APPROVED BY THE GUIDANCE COMMITTEE

KRISTINE MAE H. AMPAS, MSIT __________ __________

Adviser Signature Date

ESNEHARA P. BAGUNDANG, MIT __________ __________

Member Signature Date

IAN MARK E.ORCAJADA, MIT __________ __________

Member Signature Date

MARY JOY C. CARNAZO, MAT __________ __________

English Critic Signature Date

KYRENE L. DIZON, MS, MIT __________ __________

Statistician Signature Date

Endorsed: Recommending Approval:

ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean

Approved:

MARY LYNN G. MAGBANUA, PhD.

Campus Director
53
Appendix 6 Republic of the Philippines Form 6
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

APPROVAL OF CAPSTONE PROJECT OUTLINE

Appendix 6
Name:REYMART F. SUCALDITO Course/Major:BSIT
MARVIN R. LOCQUIAO Click here to enter text.

Capstone project Title: RESTAURANT POINT OF SALE AND INVENTORY

SYSTEM

APPROVED BY THE GUIDANCE COMMITTEE

KRISTINE MAE H. AMPAS, MSIT __________ __________

Adviser Signature Date

ESNEHARA P. BAGUNDANG, MIT __________ __________

Member Signature Date

IAN MARK E. ORCAJADA. MIT __________ __________

Member Signature Date

KYRENE L. DIZON, MS, MIT __________ __________

Statistician Signature Date

MARY JOY C. CARNAZO, MAT __________ __________

English Critic Signature Date

Endorsed: Recommending Approval:

ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean

Approved:

MARY LYNN G. MAGBANUA, PhD

Campus Director

54
Appendix 7 Republic of the Philippines Form 7
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

CERTIFICATION OF STATISTICIAN
Appendix 7

This is to certify that the Capstone project entitled RESTAURANT POINT

OF SALES AND INVENTORY SYSTEM conducted on ___________, authored

by REYMART F. SUCALDITO & MARVIN R. LOCQUIAO was

evaluated/checked by the undersigned as to the statistical analysis and

interpretation.

Issued on this _____________ day of _____________.

KYRENE L. DIZON, MS, MIT

Statistician

Noted:

MARY LYNN G. MAGBANUA, PhD

Campus Director

55
Appendix 8 Form 8
Republic of the Philippines
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

CERTIFICATION OF ENGLISH
Appendix 8 CRITIC

This is to certify that the Capstone project entitled RESTAURANT POINT

OF SLAES AND INVENTORY SYSTEM conducted on ______________

authored by REYMART F. SUCALDITO & MARVIN R. LOCQUIAO was edited

by the undersigned as to its grammar.

Issued on this ______ day of _____________.

MARY JOY C. CARNAZO, MAT

English Critic

Noted:

MARY LYNN G. MAGBANUA, PhD

Campus Director

56
Appendix 9 Republic of the Philippines Form 9
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

APPLICATION FOR CAPSTONE PROJECT DEFENSE EXAMINATION

Appendix 9

Name:REYMART F. SUCALDITO Course/Major:BSIT

MARVIN R. LOCQUIAO

Capstone project Title: RESTAURANT POINT OF SALES AND INVENTORY

SYSTEM

Please write × whether: ( x) First ( ) Second ( )Third

Date: _May 17, 2022____ Time: _11:00AM___ Venue: Computer Studies

Guidance Committee

Name Signature Date

KRISTINE MAE H. AMPAS, MIT __________ __________

Adviser

ESNEHARA P. BAGUNDANG, MSIT __________ __________

Member

IAN MARK E. ORCAJADA, MIT __________ __________

Member

KYRENE L. DIZON, MS, MIT __________ __________

Statistician

MARY JOY C. CARNAZO, MAT __________ __________

English Critic

Endorsed: Recommending Approval:

ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean
Approved:

MARY LYNN G. MAGBANUA, PhD

Campus Director

57
 Republic of the Philippines
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

Report on the Result of Final Defense

(Action taken by the Guidance Committee. Please indicate whether Passed or
Failed)

Signature Date Remarks

Approved:

MARY LYNN G. MAGBANUA, PhD

Campus Director

58
Appendix 10 Republic of the Philippines Form 10
SULTAN KUDARAT STATE UNIVERSITY
College of Computer Studies
Isulan Campus
Isulan, Sultan Kudarat

APPLICATION FOR CAPSTONE PROJECT FINAL PRINTING AND

Appendix 10
BINDING

This is to certify that the Capstone project entitled RESTAURANT POINT

OF SALES AND INVENTORY SYSTEM was thoroughly reviewed by the

guidance committee and recommended for final printing and binding.

MARY JOY C. CARNAZO, MAT KYRENE L. DIZON, MS, MIT

English Critic Statistician
______________ ______________
Date Signed Date Signed

ESNEHARA P. BAGUNDANG, MSIT IAN MARK E. ORCAJADA, MIT

Member Member
______________ ______________
Date Signed Date Signed
KRISTINE MAE H. AMPAS, MIT
Adviser
_________________
Date Signed
Recommending Approval:

ELMER C. BUENAVIDES, DIT ELBREN O. ANTONIO, DIT

Campus Research Coordinator College Dean
______________ _______________
Date Signed Date Signed
Approved:

MARY LYNN G. MAGBANUA, PhD

Campus Director
____________________
Date Signed

59
Appendix 11

SAMPLE QUESTIONNAIRE
Appendix

60
Appendix 12

PICTORIALS AND SCREENSHOTS

Appendix 12

61
Appendix 13

SOURCE
AppendCODE

62
Appendix 14

DVD
Append

63