RESERVATION SYSTEM FOR ARIEL’S CATERING

A Research Paper Presented to the Class of

Ma’am Marivic Berganio

Gardner College Diliman

In Partial Fulfillment of the

Requirement of the Subject

Prepared By:

Magno, Angelo ICT

Bacar, David ICT

Batara, Karen ICT

Gregorio, Jasmin ICT

Salupan, Arnel ICT

October 25, 2019

CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

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

when there are lots of people.

According to Y. Shteyn (2007) a single caterer or multiple caterers may provide

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

system of the invention then handles payments to the caterers.

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

and services based upon prior purchases or reservations.

Background of the study

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.

Objective of the study

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.

Statement of the problem

Major Problem

1. How will the system increase the productivity of the business?

Minor Problem

1. Will the payment system be secure and safe?

2. Will the service be surely received by the client or customer?

3. What if the client changes its mind and cancels the reservation?

Significance of the study

 The significance of the study is a part of the introduction of a thesis/research. It should

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,

as it is usually the owner's decision to execute the project or not.

Customer:

The most important ingredients of the marketing mix for products and services. High-

quality customer service helps to create customer loyalty.

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

present your findings.

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.

Reservation process - is a complete process of booking that is conducted by parties, one

guest or customer.

Payment system - is a mechanism composed of rules, institutions, people, markets and

organizations that make exchanges of payments possible.

System catering - is a method of standardized food preparation which can be duplicated

at all the branches of a catering chain.

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

REVIEW OF RELATED LITERATURE

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

reviews for restaurants. Fantong.com is a copycat of Open Table.com. It focuses on supporting

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.

According to P. Nicod (2007) from International Journal of Hospitality on their article

entitled “Self-catering accommodation in Switzerland” states that the article examines the

situation of self-catering accommodation in the light of tourist experience in Switzerland. Swiss

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

industry, based on the findings."

Local Literature

According to D. Leslie (2007) from International Journal of Hospitality Management to

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

enterprises is established and the significance of this to self-catering accommodation.

Subsequently, the main findings of a survey into the EP of self-catering accommodation

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

selling approaches and purchases between the catering sectors."

 CHAPTER 3

METHODOLOGY

Research Design

This study is a descriptive methodology of research. The researchers decided to use a

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

already tally the total of their answer.

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

Questions Always Rarely Sometimes Often Never

1. Do you think is it hassle to

do a reservation manually?
2. Do you think making a
reservation with the help of a
system can consume your
time?
3. How often do you make a
mistake while making a
reservation?
4. Have you encountered an
automated catering reservation
system?
5. Do you agree if the catering
reservation system has in the
place that you want?
6. Does the manual reservation
bore you?
7. Do you think is it helpful for
the business to use a system?
8. Can the reservation system
help the customer to their
needs?
9. Do you think reserving
manually is easy?

10. Can the system helps to

increase the productivity of the
business?
Research Instrument

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

opinion of the people.

Data Gathering Materials

The researchers used Survey to gather data to the random customers and according to

Masterpapers.com, Surveying is actually involved gathering responses from subjects through a

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.

Data Gathering Methods

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

INTERPRETATION AND ANALYSIS OF DATA

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

in the statement of the problem.

Table 1

Distribution of Respondents who answered Question 1

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

1. Do you think is it hassling to

36% 36% 16% 6% 6%
do a reservation manually?

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

6% for rarely and never.

Table 2

Distribution of Respondents who answered Question 2

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

2. Do you think making a

reservation with the help of a 36% 30% 20% 14% 0%
system can consume your time?
 Table 2 shows the percentage of how often people think the reservation system may have

less reservation time. High percentages for infrequent always follow but there is 20% for

sometimes and 14% for often and 0% for never.

Table 3

Distribution of Respondents who answered Question 3

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

3. How often do you make a

mistake while making a 46% 38% 14% 2% 0%
reservation?

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%

answered sometimes, 2% answered often while no one answered never.

Table 4

Distribution of Respondents who answered Question 4

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

4. Have you encountered an

automated catering reservation 20% 42% 34% 4% 0%
system?

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

an automated system for their reservation.

 Table 5

Distribution of Respondents who answered Question 5

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

5. Do you agree if the catering

reservation system has in the 8% 44% 40% 6% 2%
place that you want?

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

time consumed because it is easy to have a system for faster reservation.

Table 6

Distribution of Respondents who answered Question 6

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

6. Does the manual reservation

50% 30% 10% 10% 0%
bore you?

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

Distribution of Respondents who answered Question 7

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

7. Do you think is it helpful for

16% 50% 30% 2% 2%
the business to use a system?
 Table 7 shows that some of the respondent, think that it is helpful for the business to use

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%

answered often and 2% answered never.

Table 8

Distribution of Respondents who answered Question 8

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

8. Can the reservation system help

32% 38% 28% 0% 2%
the customer to their needs?

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

answered often while 2% answered never.

Table 9

Distribution of Respondents who answered Question 9

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

9. Do you think reserving

manually is easy? 0% 12% 24% 42% 22%

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%

never think it is easy.

 Table 10

Distribution of Respondents who answered Question 10

QUESTION ALWAYS RARELY SOMETIMES OFTEN NEVER

10. Can the system helps to

increase the productivity of the 56% 36% 8% 0% 0%
business?

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

especially for 8% of sometimes and 0% for often and never.

 CHAPTER 5

SUMMARY, CONCLUSION AND RECOMMENDATIONS

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

the positive answer to the business if the business takes it.

Conclusion

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

reservation, we cancel it if they want and that's it.

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.