Oshiki Oshii Shokomutsu:

Its Application of
Modular Arithmetic

Alzona, James Ryan

Onte, Paola Khamille
De Villa, Kristine Pamela

Ms. Maricris P. Agawin

 Application of Modular Artihmetic
Oshiki Oshii Shokomutsu Inc. is a restaurant that specializes in Japanese cuisine
that is primarily founded by three individuals. Their menus consist of 15 different kinds of
foods and drinks that include main dishes, seasonal dishes, beverages, and Japanese
original dishes, wherein each type of dish has its own distinct palate and appearance.

The Problem

With the ongoing pandemic, social contact with people and other objects is riskier,
especially in indoor places like restaurants because the chance of the spread of the virus
is much higher than in open spaces as people crowd restaurants to eat the most delicious
and appetizing foods and spend time with their families.

The Solution

In this time of the pandemic, we all know that social connections are restricted
during pandemics to prevent the spread of the virus, so three students from BS
Management Accounting, Mr. Alzona, Ms. Villa, and Ms. Onte, came up with the idea of
opening a Japanese restaurant called Oshiki Oshii Shokomotsu, which translates to
"delectable food that tastes like you're in Japan." It also features a popular menu with 15
distinct dishes.

The restaurant devised a strategy that included a system linked to each barcode
for the full set of menus. Additionally, each menu has its own bar code that will show on
every item you want, which will be scanned and will immediately take you to a website of
the restaurant, where you will be able to select whatever you want and tap that dish in
your phone and after you finish your order, the total or receipt of payment will instantly be
entered into our cashier's system with their table number, and the amount will be
withdrawn from their chosen bank account (BPI, BDO, Security Bank, RCBC, and many
others). For those who do not have a debit card or an online payment option, we will
accept cash. It will be simpler for all of us to make these arrangements for our protection,
as it will reduce our contact with one another because our ability to communicate will be
limited due to the virus.
The Menu
Categorization of Dishes and Beverages
Class 1: Class 2: Class 3: Main Class 4: Class 5:
Original Dishes Popular Dishes Dishes Seasonal Beverages
Dishes
Butao King Gyoza Pork Katsu Goma-Ae Red Iced Tea
Takoyaki Sushi-Salmon Chicken Okra Aemono Pepsi
Karage
Aurora Sushi-Maguro Chicken Hijiki Carrot Bottled Water
Tempura Teriyaki

Bar Codes for the Dishes and Beverages

Class 1: Original Dishes
Dishes Bar Codes
Butao King OOSU-1-202137963102-6
Takoyaki OOSU-1-202137963653-8
Aurora Tempura OOSU-1-202137963877-4

Class 2: Popular Dishes

Dishes Bar Codes
Gyoza OOSU-2-202137963945-6
Sushi-Salmon OOSU-2-202137963716-5
Sushi-Maguro OOSU-2-202137963421-7

Class 3: Main Dishes

Dishes Bar Codes
Pork Katsu OOSU-3-202137963369-6
Chicken Karage OOSU-3-202137963716-5
Chicken Teriyaki OOSU-3-202137963965-8

Class 4: Seasonal Dishes

Dishes Bar Codes
Goma-Ae OOSU-4-202137963378-3
Okra Aemono OOSU-4-202137963397-1
Hijiki Carrot OOSU-4-202137963652-4
Class 5: Beverages
Dishes Bar Codes
Red Iced Tea OOSU-5-202137963244-7
Pepsi OOSU-5-202137963566-8
Bottled Water OOSU-5-202137963874-4
Application:

OOSU-1-202137963102-6

Restaurant Name 12 Digits for Remainder

Modulo 12
Class Number

Sum of Every 3-Digit Number Multiply by 4:

202137963102 2+7+3+2 = 14 x 4 = 56

Add the remaining digits: Modulo 12

56 + 2 + 0 + 1 + 3 + 9 + 6 78/12 = 6 r. 6
+ 1 + 0 = 78

The team used the modulo 12 in designing the bar code, wherein every three-digit
number in the 12-digit code was added, then multiplying it to four. After that, the product
was added to the remaining numbers in the 12-digit code, then dividing it to 12. The
remainder is the last number in the bar code pattern. Every bar code pattern for every
dish is patterned in this process, with the addition of the restaurant name and the
designated class of the dish, and it was ensured that these were consistently patterned
with the rest of the dishes to produce a bar code that can be scanned, without any
mishaps. After designing the bar codes for all the dishes, it was observed that the bar
codes for Sushi-Salmon and Chicken Karage were the same. When the customers
wanted to order Chicken Karage, Sushi-Salmon was also scanned. What should the value
be replaced with one of the dishes so that the bar codes would be uniquely different and
to avoid any more problems when ordering using the bar code system?