Prepared By:
CHAPTER 1
Introduction
Computer reservation systems, or central reservation systems (CRS), are computerized
systems used to store and retrieve information. Like for example, some businesses uses a system
to make the work easier. The researchers conducted this study to help the said business to gain
more customers and to lessen the time consumed by making a reservation manually especially
individualized meals for a large number of customers at some different institutions. A server
computer has individual accounts for each customer, caterer, institution accounts grouping the
customers by the institution with which they are affiliated, and an administrator account for
management functions and kitchen related modules such as preparation sheets. The catering
According to R. Stanfield (2012) a reservation system and method that begins with any
reservation and uses interactive email sales and marketing strategies to follow up on that initial
reservation or sale. It is designed to take place in the time frame between a consumer's first
reservation and the actual consumption of the product. The method and system utilize
communication systems, such as e-mail, to provide consumers access to a wide range of goods
Ariel Nofies Bustamante is the owner of this business, Ariel's Catering is from small
business which is carenderia and grew the idea of starting up a catering service. This business
provides the best catering service, to serves food in events like birthday parties, weddings,
meetings, baptismal, etc. The business is also known for its good and fast service that's why it is
a highly recommended catering business. Ariel's Catering has a lot of room for improvement and
it will make the said business to be successful. The reservation system will make Ariel's catering
fast and smooth the researchers conducted this study and will invent a system to help the clients
to reserve quickly. The reservation system will help the business to grow and many customers
will visit and make a reservation for an event because of the good quality and faster service.
1. To help the catering administrator manage the catering business and help customers to
reserve in the easier way.
2. To improve the management of the catering business and upgrade the manual system
and make the business easy to access and systematic.
Major Problem
Minor Problem
3. What if the client changes its mind and cancels the reservation?
determine who benefits from the study and how that specific audience will benefit from its
findings.
Owner:
Managing risk is one of the owner's most important functions in making any major
project successful. In general, the owner is initially responsible for all of the project risks,
Customer:
The most important ingredients of the marketing mix for products and services. High-
Researcher:
The person whose job involves discovering or verifying the information also, a researcher
will perform detailed research in your assigned field, analyze the gathered data, and
Conceptual framework
INPUT PROCESS
OUTPUT
Information of Processing of
customer Confirmation of
reservation
reservation
Date of reservation computing of bill
Definition of terms
Reservation system - are computerized systems used to store and retrieve information
and conduct transactions related to air travel, hotels, car rental, or other activities.
Database - a structured set of data held in a computer, especially one that is accessible in
various ways.
guest or customer.
Catering - is the business of providing food service at a remote site or a site such as
a hotel, hospital, pub, aircraft, cruise ship, park, filming site or studio, entertainment site,
or event venue.
CHAPTER 2
Foreign Literature
According to B. Fei (2010) on his study entitled “Study of China's online catering market
under the booming of online group purchasing” states that China’s online catering market started
to take off in 2003. There are two famous online catering market Web sites in China.
Dianping.com is a copycat of Yelp.com. Their focus is to encourage the consumers to make their
the online dining reservation business. In 2010, online group purchasing is booming in China and
worldwide. This may bring new business models to the traditional online catering market in
China.
entitled “Self-catering accommodation in Switzerland” states that the article examines the
tourism is currently declining, and so are traditional forms of accommodation such as hotels. At
the same time, there is evidence that the demand for self-catering holiday properties is
increasing. Yet very little is known about this sector in Switzerland. The Swiss self-catering
industry is highly seasonal, although rental properties are mostly available all year round.
Owners often rent to offset the cost of upkeep, rather than to make a profit, and this attitude is
reflected in the fragmented and rather unprofessional nature of marketing, representation, and
communications in the sector. A number of recommendations are made for developing the
her article entitled “The missing component in the ‘greening’ of tourism: The environmental
performance of the self-catering accommodation sector” states that today they are also a
substantial element of tourism supply in the self-catering accommodation category in many rural
areas, which has largely been ignored and particularly so in the context of the ‘greening’ of
tourism and environmental performance (EP) of tourism enterprises. This article aims to address
this paucity of attention. First, the background of the ‘greening’ of tourism and tourism
undertaken."
According to A.L. Casselman (2010) to his article entitled “Local foods movement in the
Iowa catering industry” states that although past research has documented the high interest in
local foods procurement by many types of foodservice operations, perspectives from catering
food services haven't been reported. Catering functions in a different fashion than other food
services with inconsistent amounts of food purchased due to fluctuations in business. This
project assessed commercial caterers' attitudes toward and purchasing habits of local foods, as
well as their perceptions of desired supplier characteristics. In general, attitudes toward local
food purchases were positive; with 26 of all responding operations (70%) indicating local
purchases were made at least yearly. Findings did show differences in local farmer/producer
METHODOLOGY
Research Design
descriptive survey research design by sending survey questionnaires to gather data. This method
will ease the collection of information thus, it will only take a few of the time of our respondents.
We limited the questions in our surveys, we include only those that will help us understand the
topic. Descriptive research is an effective and efficient way to gather data for our research.
Research Environment
The researchers make a survey questionnaire for our research study. The survey
questionnaire is answerable by Always, Rarely, Sometimes, Often and Never. The participants
are only 50 random customers; they only put check as their answer to the given question. And we
Research Participant
The researchers have a total of 50 respondents for the people who has an experience and
never experienced in making a reservation.
Research Sampling
The researchers used a survey questionnaire as their instrument to gather information that
is appropriate for the study. There will be 10 questions concerning the proposed system that will
be distributed through 50 customers on the place we talked about. The survey aims to collect the
The researchers used Survey to gather data to the random customers and according to
written medium. The researchers will be distributing paper questionnaires to answer. Then the
researchers will tally the results and use the data for the research.
In order to gather data, the researchers used methods that are connected to the problem the
researchers wish to resolve. First, go to the place where the said business is located. Observed
the people if they are capable to answer the survey questions. And lastly, conducted the survey
and interviewed the respondents who are available but will take the questions seriously.
Chapter 4
This chapter will oversee the interpretation and analysis of data gathered by us the
researchers. This study aims to determine the knowledge of our correspondents in the catering
reservation system. We applied the descriptive method to gather data to the correspondents.
Present data were studied and documents were examined to answer the questions communicated
Table 1
Table 1 shows the percentage of how often the respondents of being a hassle by
reservation in manually. High percent for always and rarely but there's 16% for often and still
Table 2
less reservation time. High percentages for infrequent always follow but there is 20% for
Table 3
Table 3 shows that many respondents make a mistake while making a reservation.
Although, they already decide what food to reserve but you can avoid making a mistake. That’s
why 46% of the researcher's correspondents answered always, 38% answered rarely, 14%
Table 4
Table 4 shows the distribution that the majority answered rarely. Because the respondents
stated that an automated catering reservation system is hard to find or no catering business uses
Table 5 shows the distribution that the majority answered rarely. Because the respondents
stated that having a reservation system in their place because it is less hassle and also no more
Table 6
Table 6 shows the distribution that the majority answered always. Because the
respondents say it is time-consuming especially when there are lots of people. The respondents
also make a mistake because they are confused about what to order.
Table 7
a reservation system because it can help them to reserve easily without them being a hassle. 16%
answered always, the majority answered rarely and that’s 50%. 30% answered sometimes, 2%
Table 8
Table 8 shows the distribution that majority answered rarely because some of the
respondents say that system can help them but they are adept at manual reservation that’s why
38% of respondents answered rarely, 32% answered always, 28% answered sometimes, no one
Table 9
Table 9 shows the distribution that majority answered often, it’s because they know this
is not too easy to do but it’s possible to the 24% respondents answered sometimes maybe
because they knew it or they did it especially for 12% of respondents answered rarely and 22%
Table 10 shows the distribution that the majority answered always because they know
that it is possible of increasing the productivity of the business and 36% rarely for not sure
Summary
The proposed system was thoroughly planned with the request and exchanging of
information of our client (Reservation Catering System). The system was planned by the
researcher's observation of the system of the staff when they take the reservation of the customer
and realized that there are times that the staff experienced hassle and they take a long time in
taking the reservation. The researchers have the objective to help the catering administrator
manage the catering business and help customers to reserve more easily and to improve the
management of the catering business and upgrade the manual system and make the business easy
to access and systematic. Gathering the information using the descriptive method that contains
questions of how will the system increase the productivity of the business, the payment system is
secure and safe the service be surely received by the client or customer, and what if the client
changes its mind and cancels the reservation. Asking the respondents of it by using survey
questionnaires and take their answers as the opinion of how the system helps the business. The
researcher uses a descriptive method of how it works to the business and applying questionnaires
if there is any problem to the business if we use the system to it and we get their answers with
Based on the gathered, analyzed and interpreted data, the researcher came up with the
following findings presented under the research questions formulated in the statement of the
problem.
As a result of the findings, it has a positive way to help the business grow. With the
question of how will the system increase the productivity of the business. The researcher chooses
this question is because the researchers want to know if the people agree about the reservation
system to make it easier to get a reservation in the fastest way and yet it has a 56 percent of a
positive answer. The system can manage to help our clients to gain and expand their business
and for the payment security, the customer's reservation payment is at the venue in that method
they can know that it is safe for their payment. In the service be surely received by the customer,
customer satisfaction can get with the researcher's client or the owner of the business but their
reservation can get a sure satisfaction because we can get the time of reservation that they want
as well as we can. In the question of what if the client changes its mind and cancels the
Recommendations
Based on the conclusions and findings cited here, the business recommends the
reservation system to facilitate and speed up the customer's reservation to have more customers
because the system has the easiest way to get customers reservation.