Final-Sadsign-C-Hastag-1

Final-Sadsign-C-Hastag-1 - Computerized Sales and...

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Computerized Sales and Monitoring System for the Sizzlers Restaurant A Project Presented to The Faculty of STI Ortigas-Cainta In Partial Fulfillment of the Requirements for System Analysis and Design By: Chua, Tom Oliver O. Tirad, Mariel A. De Guzman, Joy Ruth P. Gragera, Nikko B. Cezar, Mark Christian Vanessa Jane Dionio Project Adviser October 7, 2015
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STI College Ortigas-Cainta System Analysis Design Table of Contents Introduction 1-1
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STI College Ortigas-Cainta System Analysis Design 1.0 Introduction Business is what most people think about. Start from small to a successful one. However, maintaining its standard in providing a quality service as the business grows is at risk and can cause a major problem. Entrepreneurs seek for solution to have organized and reliable system for their companies. Sales and Monitoring System is a computer system that manifests on checking and auditing sales of the company or stores. Businesses today save time by speeding up transactions while raising accuracy. Using this system, employees are rest assured when it comes to confidence in accounting and accountabilities, as it is easy to verify how much profit is in, and what time will the transaction take place. The Monitoring System can lessen errors in maintaining information such as product and price list that can be edited and accessed by the company or store. Sales and Monitoring System makes the company more productive by focusing time on attending customer’s need. Also, accuracy that help to monitor the quantity, and its convenience that helps the company to know what the fast moving products are.
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STI College Ortigas-Cainta System Analysis Design 1.1 Current State of Technology The Sizzlers Restaurant uses manual process and procedures in flow of their operation. Starting from the inquiry of the guest, the customer will be entertained by a cashier and takes their orders; then, the lists of available products were written on a piece of paper. The ordered products will be manually listed on an order slip and a carbon paper underneath to make another copy for the kitchen. Customers will have to wait at least five to ten minutes for the orders to come. Additional orders can be made and must wait depending on the number of pending customers. After the operation hours they manually count order slips and compare it to the kitchen’s copy to know if the number of slips tallied. On the same procedure, they will compute total orders using a calculator to know the quantity of the profit that day. To know what the fast moving products are, they will be printing a monitoring sheet on each product that is purchased, and manually record it from order slip and keep it in a shelf together with the other records such as sales audit and their catering services.
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STI College Ortigas-Cainta System Analysis Design 1.2 Statement of the Problem 1.2.1General Problem How to improve The Sizzlers Restaurant sales and monitoring process?
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