SAINT LOUIS UNIVERSITY

School of Teacher Education and Liberal Arts

“We envision Saint Louis

University as an excellent
missionary and
transformative educational
institution zealous in
developing human
resources imbued with the
Christian Spirit and who are
creative, competent and
socially involved.”

BCCDF I.T. Solutions for Hardin

In partial fulfillment of the requirements for GIT

By:

Culo, Joshua

Ferrer, Jeff Jerico

Bobadilla, Kaye Genamari

Corpuz, Ashley Nicole

Diwata, Jackielyn

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 ACKNOWLEDGEMENT

This project was made possible with the guidance and help of various

individuals who significantly contributed and assisted in the completion of

this business case. The researchers are sincerely grateful and blessed to

receive such support and assistance throughout the making of this business

case.

First and foremost, to Almighty God, thank You for providing strength,

wisdom and grace that enabled us to complete this project.

To Ms. Kasima Rose Mendoza, the researchers would like to extend their

warmest gratitude for her assistance and encouragement as their subject

teacher.

To the Parents and Families of the researchers, for making education

possible. Thank you for the unwavering support and motivation in the

completion of this business case.

Lastly, to our Fellow Researchers, thank you for the participation,

cooperation and valuable efforts in making this business case. It has been a

pleasure working with trustworthy individuals.

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 Chapter I: COMPANY OVERVIEW

Company Profile

Hardin is a food business located at Mangaldan, Pangasinan. It was started in

2014 and is owned by Ms. X and her mother. It only started as a hobby with

food and dining out, - bringing a dining close to their hometown in

Mangaldan, Pangasinan. It is a joint concept of a medical practitioner, who is

very particular with sanitation and cleanliness on food preparation, and a

Local Government Division head, who aims livelihood on working students

and out of school youth. This resto bar’s main goal is to help and empower

the youth especially the out of school youth. Its products are food,

appetizers, drinks, and snacks perfect for bonding moments and single get

together. The Resto Bar also caters small indoor occasions and as well as

outside catering services for all types of occasions.

Hardin is currently running on an average rate. It does not earn too much but

it makes sales enough for maintenance, salaries, income, and savings. Its

business process includes cleaning and maintaining, purchasing, and kitchen

work. They train their staff to be all-around workers who can do multitasking.

In terms of management, they only make use of the basics since it is the only

strategy needed. Hardin makes use of a traditional inventory wherein they

manually count their stocks and money. There is a designated person for

each task. For its supplies, they make use of the consignment method. In this

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case, they only have one supplier for liquors. For other supplies which are

accessible, they usually buy from the wet market nearby. Overall, Hardin is in

this venture because of the owner’s passion and love for food.

Mission of the Company

To ensure customer satisfaction to a healthy, quality and delicious food and

excellent service at a reasonable price; to understand our customers’

changing needs and constantly improve our customers’ experiences; to

promote greater good of our customers, employees, community and

environment; and to enhance our employees’ excellence and continuous

development.

Vision of the Company

Hardin envisions serving delightful meals through a hip, trendy and cozy

place for dining and drinking while listening to music having harmonious

relationships and greater camaraderie to our customers, employees and

environment.

Organizational Chart

Owner

Manager

Service 4|Page
Crew
Crew
Business Rules
Figure 01: Hardin Organizational
Chart
The Hardin resto bar keenly observes various rules, regulations and policies.

Hardin formed a Code of Ethics that seeks to achieve and maintain business

ethical standards in the resto bar’s daily operation. This Code of Ethics was

explained to all the employees during the application process and affirmed

their commitment to the said policies upon signing the employment contract.

The food business also follows Standard Operating Procedures (SOP) for the

food preparation, restaurant cleanliness and sanitation.

Employees of Hardin are required to arrive before or on time of their working

hours. Wearing of proper attire and employee’s uniform is mandatory as

being presentable is necessary.

Since Hardin also offer catering services outside, employees are also

expected to apply working etiquettes. These include patience and

attentiveness towards the guests, cleanliness and professionalism while at

work.

As Hardin aims to maintain a peaceful environment and good ambience,

customers must follow rules and regulations made by the resto bar’s

management. They shall apply proper dining etiquette and social decorum to

avoid inconvenience to fellow customers.

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The resto bar’s operating hours is strictly observed. Hardin opens and starts

accepting customers at exactly 9:30 in the morning and closes 10 in the

evening. However, this may change during special occasions and scheduled

events.

Business Process

Hardin firstly purchases their ingredients, food and beverages supplies for

the week. An employee will manually count the purchased items and record

it in their inventory log book. After the employee counted the supplies, the

log book will be handed to the manager.

The manager will check the inventory log book to see if the records are

accurate and if it is counted properly. If there’s no problem and accuracy is

observed, the supplies will be taken and organized in the resto bar’s stock

room. The recorded total number of supplies will be the inventory of Hardin

for the whole week.

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Business Process Diagram (flowchart)

Start

An employee
will purchase
supplies

The auditor
count the
purchased
supplies

Record to Log
Book

Log book will

be handed to
the manager

Supplies will
YES
Is the be taken to
counting the stock
accurate? room
NO

Supplies will
be re- Supplies will
counted be organized
in the stock
room 7|Page
 Total
End inventory for
the whole
week
Figure 02: Hardin
Chapter Business
II: SYSTEMS Process
ANALYSIS
Diagram
Problems Encountered

Hardin uses a traditional method in counting their stocks and money. They

manually count their inventory and manually record it using an inventory log

book. This method has become difficult and time consuming for them hence,

making it one of their main problems today.

This method that they use also resulted in another problem. Since it is

manually counted and monitored, they often run out of supplies which is not

ideal for their business.

Lastly, their booking process for catering services is done through walk- in

appointments only. Because of this, an employee will have to pull out from

their task to assist the client, and then they manually put it in their calendar

and schedules which is time consuming. (Lastly, this method of counting

stocks and money requires a lot of work. Because of this, employees

will have to pull out from their task to manually count and record

which is time consuming.)

Proposed Solution

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Manual counting of stocks and money can be difficult for food businesses

such as Hardin. As the owner stated, this often resulted in stock

unavailability which is not ideal. Not only the process of checking the

inventory but also the booking process is done using a manual method.

Modern problems require modern solutions therefore, installation of an

inventory, financial and service booking system that is centralized for stock

auditing processes and service booking is proposed. (Modern problems

require modern solutions therefore, installation of an information

system that is centralized for stock auditing processes is proposed.)

Functional Requirements

The inventory, financial and service booking system is centralized for stock

auditing processes which monitor stocks and supplies and displays the daily

sales of Hardin. Moreover, it also organizes all the appointments and

catering services of the resto bar.

The system proposed:

 Support entry of available inventory supplies

 Record and display available inventory of food and beverages with

precision

 Hardin’s day to day sales and income will also be accurately listed and

reflected in the system

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  Keeps track and organizes all scheduled appointments and

catering services in a calendared manner

 Allows all employees to view the list of supplies

 Allows all employees to change or update the list of supplies

Non-Functional Requirements

The manual counting of stocks, money control and service booking can be a

difficult work and may bring other problems in a business. Having an

inventory control and monitoring system provides convenience to the

owners, employees and especially customers.

An information system mainly reduces human error that is a common

problem in manual inventory. As it reduces human error, accurate and

precise inventory is assured. Furthermore, it also reduces the use of paper

and log book. More importantly, it saves time which results to a faster

service and response to customers or clients.

Scope and Delimitation

This study mainly focuses on the implementation of a new information

system that is expected to bring convenience to the business.

The proposed information system is designed to record, analyze, and display

inventory of Hardin. The system being developed is aiming to provide

accuracy and precision that can help the business with their stock monitoring

and organization. It also records and reflects the day to day sales of Hardin.

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Another is it assists in the service booking process of those who

avail for the catering service.

The owner and employees of Hardin have full access to the system in which

they can view and update their inventory, income, and catering service

calendar.

Feasibility Analysis

Schedule

ACTIVITY WEEKS
1 2 3 4
Analyzation of
Company Profile
Formulating of
Interview Questions
Conduct Client
Interview
Company Overview
Systems Analysis
Proposed Solution
Modeling
Table 01: Grantt Chart
Technical

The installation of the system requires upgraded computer units with

monitor, keyboard and mouse. For the service booking process to run

effectively, a strong internet connection will be installed. These

technological upgrades will help in employee productivity as well as faster

inventory control and service response.

Operational Requirement

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The traditional inventory method and manual counting of money that Hardin

practices is vulnerable to human errors and accuracy is compromised which

lead to other problems that may affect the performance of the business. The

proposed system will provide a shift from manual counting to computer-

based inventory and money control. The employees will input the item and

its quantity and this will automatically be reflected in the system. The same

process applies in sales and money control. Moreover, the system will

also have features that will monitor the service booking process.

The inventory, financial and service booking system will be accessible to both

the owner and the employees. This inventory and money control system will

provide a more accurate number of stocks and income. It will also result to

faster service and response to customers and clients. The information

system will benefit both the resto bar and its customers.

Economic

TABLE OF ESTIMATION
Equipmen Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
t
HARDWARE
1. Acer ₱23,900
T232HL
Touch
screen
monitor
2. HP Slim ₱21,264.
Desktop 22
S01-
pF1007
CPU (With
free

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Licensed
Microsoft
Office
2019)
3. HP ₱2,398.6
Wireless 1
Elitev2
Desktop
Keyboard
(USB
Wireless
Nano
Receiver
with
Mouse)
5. HP ₱12,490
Office jet
pro 8710
all-in-one
Printer
6. HP ₱5,796.8 ₱5,796.8 ₱5,796.8 ₱5,796.8 ₱5,796.8 ₱5,796.8
952XL/952 5 5 5 5 5 5
High Yield
Black and
Standard
Color Ink
Cartridge
Bundle
(₱5,796.85
)
7. Paper ₱995 ₱995 ₱995 ₱995 ₱995 ₱995
One 20
Long Copy
20 70gsm
8-1/2 x 13
Long Paper
(Box of 5
Reams)
₱995
TOTAL ₱66,844. ₱6,791.8 ₱6,791.8 ₱6,791.8 ₱6,791.8 ₱6,791.8
HARDWAR 68 5 5 5 5 5
E:

SOFTWARE
1. Windows ₱14,999
10 Pro

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(Operating
system)
Lifetime
2. BCCDF ₱100,000
Software
Lifetime
3. Licensed ₱2,498.5
Avast 7
Business
Antivirus
Pro
Lifetime
TOTAL 117,497.
SOFTWAR 57
E:
UTILITIES
1. ₱6000 ₱6000 ₱6000 ₱6000 ₱6000 ₱6000
Electricity
₱500/Mont
h
2. DITO ₱15,588 ₱15,588 ₱15,588 ₱15,588 ₱15,88 ₱15,588
TELECOM
FIBR OPTIC
200Mbps
Internet
Service
Provider
(PHP
1299/Mont
h)
3. Repair ₱6,000 ₱6,000 ₱6,000 ₱6,000 ₱6,000 ₱6,000
and
Maintenanc
e (PHP
500/Month)
TOTAL ₱27,588 ₱27,588 ₱27,588 ₱27,588 ₱27,588 ₱27,588
UTILITIES:
PHP
₱2,299/m
onth
OTHERS
1. ₱100,00
Developer’
s Fee
2. System ₱30,00

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Analyst’s
Fee
3. ₱10,000
Installation
Fee
4. Cost of ₱100,000
Ownership
TOTAL ₱240,00

OTHERS: 0

Total ₱451,93 ₱34,37 ₱34,37 ₱34,37 ₱34,37 ₱34,37

Cost of 0.25 9.85 9.85 9.85 9.85 9.85

System
GRAND ₱623,829.5
TOTAL:
Table 02: Cost Benefit
Analysis
Return on Investment (ROI)

Return of Investment (%) = Net Profit / Total Investment * 100

Estimated Net Profit= ₱300,000.00

Total Investment= ₱623,829.5

ROI = 300,000.00 / 625,829.5 * 100

ROI =47.94%

The computation above revealed that approximately 47.94% will return

for the first year of operating with the new system.

Payback Period Computation

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Cash Inflow = (ROI * Estimated Net Profit) + Estimated Net Profit

ROI = 47.94% (0.4794)

Estimated Net Profit = ₱300,000.00

= (0.4794 * 300,000) + 300,000

Cash Inflow = ₱443,820.00

The annual cash flow computation will show the net worth/revenue of Hardin

for the next five years.

Payback Period= Initial Investment / Annual Net Cash Inflow

= 623,829.5 / 443,820.00

= 1.4 years

Benefits

Tangible Benefits

a. Lessen Stationery Supplies

Supplies Total Price

1. Log Book (4) (Change quarterly)

2. Ballpen (1 Box)

3. Pencil (1 pack)

4. Correction Tape (2 pieces)

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 5. Calculator (2)

TOTAL COST

Table 03: Cost of the Current System

Intangible Benefits

a. Reduces Human Errors

According to Jenkins (2020), use of inventory management processes like

centralized inventory systems reduces human error, inventory manipulation

and shrinkage due to human negligence. The said inventory system supports

and helps employees follow best practices in working with technical

inventory management software features.

b. Accurate Inventory and Finance

According to (Thibodeux 2019), In order to function or complete customer

requests, businesses frequently rely on inventories. Accurate inventory is a

valuable business asset that aids in activities such as planning and keeping

on budget. As a result, businesses should maintain correct inventory records

as an essential management tool with several benefits.

c. Saves Time

Martins (n.d.) stated that a good inventory management system can save

time for the company. Having inventory, financial and service booking

system management, you can save yourself from the hassle of tracking the

product and recount it to make sure your record is accurate.

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d. Prevents Stock-outs and Excess Stocks

Schwarz (2018) said that out of stock items can lead to losing customers and

decreases the income of the store. In connection with this, Jenkins (2020)

said that inventory management can help a business avoid running out of

stocks and having too much inventory.

Chapter III: PROPOSED SOLUTION MODELING

Decomposition Diagram
Inventory, Financial
and Service Booking
System

Inventory
Process

Old
Inventory
List

Inventory Date Item Quantit Inventory

In y Out

Updated
Inventory
List
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 Inventory Inventory
In Out

Product Quantit Amount Date

Name y

Out of
Stock

Service Booking
Financial Process
Process

Money Amount
Date of Name Confirm
In
Booking of ation
Client
Bills Coins Cheque
Unavailabl
Figure 03: Decomposition e
Diagram

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Context Diagram

Booked service Stock Request

Custome Supplier
r

Payment for Inventory, Supplies

service
Financial
Inventory, Financial and Inventory, Financial and
Service Booking Report and Service Booking In Inventory, Financial and
Report Service Service Booking Report
Inventory, Financial and
Data Booking Service Booking Out
System
Inventory, Inventory,
Financial and Financial and
Service Service
Booking Booking Input
Update

Employee Owner
s Inventory, Inventory,
Financial and Financial and
Service Booking Service
In and Out Booking
Report

Figure 04: Context

Diagram

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Level Diagrams of the System

Prototype

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 CHAPTER IV: CONCLUSIONS AND RECOMMENDATIONS

Bibliography

Jenkins, A. (2020). 20 Inventory Management Challenges and Solutions for

2020 and Beyond. Retrieved from
https://www.netsuite.com/portal/resource/articles/inventory
management/inventory-management-challenges.shtml?fbclid.
Martins, A.T. (n.d.). 10 Advantages and Disadvantages of Inventory
Management Retrieved from
https://www.profitableventure.com/advantages-disadvantages-inventory-
management/
Schwarz, L. (2018). Essential Guide to Inventory Control. Retrieved from
https://www.netsuite.com/portal/resource/articles/inventory-
management/what- are-inventory-management-controls.shtml
Thibodeaux, W. (2019). Retrieved from
https://smallbusiness.chron.com/importance- keeping-accurate-inventory-
23304.html

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