System Installation of Online Food Delivery and Catering Services For Manual System Improvement of Care N Lub Restaurant in Nagulian La Union 20222

System Installation of Online Food Delivery and Catering Services for
Manual System Improvement of Care n Lub Restaurant in Naguilian, La
Union
A Capstone Project
Milana, Patrick John T.
Carbonell, Jaira Marie D.
Reyes, Karen Mae M.
April 2022

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Acknowledgment
The researchers wish to express their heartfelt gratitude and warm appreciation
to the following individuals who have greatly aided them in shaping and
reshaping this prominent piece of work. First and foremost, we would like to
praise and thank God, the Almighty, who has granted countless blessing,
knowledge, and opportunity to us, so that we have been finally able to
accomplish the thesis.
We would like to extend our sincere gratitude to AMA Computer College,
La Union for letting us fulfill our dreams of becoming a better and developed
individuals.
Thank you to our mentors, professors, and capstone adviser, Ms. Angela
L. Jacinto, who helped us grow into professional people and to all members of
this group, for your hard work, time spent, and accomplishments in completing
this project.

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Abstract
The researchers are working on a capstone project called System
Installation of Online Food Delivery for Manual System Improvement of
Care n Lub Restaurant in Naguilian, La Union.The system that the
proponents will be creating is a system that will benefit the company and
customer when ordering, delivering, and catering.
Since we are now on era where access on information is easy and
convenient with the help of technology, web-based system will be helpful to
customize the food ordering nowadays because anytime, you can easily contact
the restaurant and make an order. The researchers will provide the user all the
information about Food order and catering services system an online web-
based food ordering system for those who want to order food and cater service.
The food order system can view the transactions.
Keywords: system, installation, company, online food, delivery, catering, services.

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Table of Contents
Title Page 01
Acknowledgement 02
Abstract 03
Table of Contents 04
List of Figures 07
List of Tables 07
Definition of Terms 09
Chapter 1 11
Project Context 11
Purpose and Description 12
Objectives of the Study 12
Significance of the Study 13
Scope and Limitation 14

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Chapter 2 16
Foreign Literature 16
Local Literature 22
Foreign Studies 27
Local Studies 32
Synthesis 37
Technical Background 37
Chapter 3 39
Methodology, Results and Discussion 39
Software Design, Products and Process 39
Software Development Life Cycle 40
Research Procedure 41
System Architecture 43
Conceptual Framework 44

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Cost-Benefit Analysis 45
Hardware Cost 45
Software Cost 45
Summary Cost 46
Estimated Benefits 46
Payback Period 46
Return of Investment 46
Research Analysis 47
Software Tool Specification 47
Hardware Requirement 48
Software Requirement 49
Programming Language 49
System Architecture 50
System Flow 52
Block Diagram 59

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List of Figures
Figure 3.1 Waterfall Model 40
Figure 3.2 System and Administrator 43
Figure 3.3 Conceptual Framework 44
Figure 3.4 System Architecture 50
Figure 3.5 Log in Page 52
Figure 3.6 Account Registration 53
Figure 3.7 Administrator Menu Page 54
Figure 3.8 User Menu Page 55
Figure 3.9 Removing and Updating Page 56
Figure 3.10 System Type Page 57
Figure 3.11 Customer Account Setting Page 58
Figure 3.12 DFD (Data Flow Diagram) 59
List of Tables
Hardware Cost 45

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System Cost 45
Summary Cost 46

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Definition of Terms
Administrator
A person responsible for running a business, organization, etc
Customer
A person or organization that buys goods or services from a store or business.
Estimate
Approximates the amount of a business transaction for which there is no precise
means of measurement.
Software
The programs and other operating information used by a computer.
Password
A secret word or phrase that must be used to gain admission to somethingPallet
racking is a material handling storage rack system designed to store products and
materials on pallets in horizontal rows and on multiple levels.

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Database
an organized collection of structured information, or data, typically stored
electronically in a computer system.
System
a set of things working together as parts of a mechanism or an interconnecting
network.
CSS
is a programming design language that includes all relevant information relating
to the display of a webpage.
Bootstrap
a technique of loading a program into a computer by means of a few initial
instructions which enable the introduction of the rest of the program from an input
device.
SQLite
provides the create database functionality to users, in which that user can be
able to create a database as per their requirement.

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Chapter I
Introduction
PROJECT CONTEXT
In today’s time, Online Food Delivery and Catering Services System is
one of the advantages to make lifeeasierbecause of this pandemic. Wherever
you go, you can open their website and visit their restaurant (CARE n Lub). Here
you will find a very delicious and good quality of foods like sisig, fried chicken,
and for the snack’s spaghetti, shanghai, palabok etc. As amatter of fact, when
you order and make cater reservation on their website it will be deliver on the
date you ordered it, so it’s helpful to have a food order and catering services
system that will accommodate your orders.Additionally, since we are now on era
where access on information is easy and convenient with the help of technology,
web-based system will be helpful to customize the food ordering nowadays
because anytime, you can easily contact the restaurant and make an order. The
researchers will provide the user all the information about Food order and
catering services system an online web- based food ordering system for those
who want to order food and cater service. The food order system can view the
transactions.

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PURPOSE AND DESCRIPTION OF THE PROJECT
The main purpose of the study is to design and implementSystem
installation for Food Delivery and Catering Services of the Care n Lub
Restaurant. This web-based system will be able to access the customers’
orders, catering schedules and events. The proposing system will provide the
information regarding the Food Delivery and Catering Services System to easily
access the website of the restaurant in Naguilian, La union. It will also show the
descriptions and prices for the venue, dishes, and catering service. In addition,
the system will provide an accessible reservation monitoring the progress of
their transactions, reservations, and catering schedules. Online food ordering
and catering reservations are for those who wants to avail food/catering
services. The beneficiaries will be an insured service and the customers will be
given good service in transactions.
OBJECTIVES OF THE PROJECT
The general objective of the study is to design, develop and implement a
web-based food order and cater services for Care n Lub Restaurant:
a. The system aims to design a web-based food delivery and catering
services that will help the manual system to follow-up the services

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monitoring update and easyaccess in availing food and cater service
reservation.
b. To develop a system that can help the manual system to be able to
know the progress of his/her reservation and order transactions. Web-
based for the company, so that when he gathers reservation and
orders to system it will automatically update the transactions.
c. To implement an easy way of monitoring the services and orders
transaction on the system and to let the user know order and catering
services of the Care n Lub Restaurant.
SIGNIFICANCE OF THE STUDY
This study is beneficial to the food order and catering services Care n
LubRestaurant, to the customers of this system. This study will give advantages
and benefits in following:
a. To the food order and catering system: the result of this
study will benefit and guide them regarding to the monitoring of
its ordered foodand delivery transaction and the right
information on the chosen catering service.

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b. To the Customers: This result of this study will give them the
right information to guide them about Food order and catering
services system and other services Care n Luboffers.
c. To the Future Researchers: This study can be a reference to
future researchers who would want to complete this study and
expand it to more topics and subjects. It measured the capacity
of each member of the group on how the tasks managed and
well done; and
d. To the Staff/Owner: The result of the study can also be a
benefit to the staff/owner to have an easy process of the food
order and catering services system of Care n Lub Restaurant.
SCOPE AND LIMITATION OF THE PROJECT
Scope
The scope of the study covers about the improvement of manual system
of the Care n Lub Restaurant in food order and catering wherein the system
allows the system to monitor and check the order and cater services. The user
can also pay the order or services by COD (cash-on-delivery). Food Order and
Catering Services beneficiary will notify or inform Care n Lub Restaurant’s staff

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of the process and will quickly response to the food order and catering service
chosen.
Limitation
Although the request has reached it aims, there were some
unavoidable limitations that is in payments some customers cannot been able to
pay by online so as a substitute the customers are paying by (COD) cash on
delivery.
Statement of the Problem
The problem is about the previous ordering system that not been able to
fulfill the needs of the costumers because it is consuming more time to deliver
the order.

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Chapter II
REVIEW OF RELATED LITERATURE
This chapter presents the review of literature to determine the impacts of online
food delivery and catering to Care n Lub restaurant in Naguilian, La Union. The findings
and recommendation of literature relating to system installation for online food delivery
and catering services are not many. The available studies are collected from research,
articles, projects, and surveys.
1. Related Literature
1.1 Foreign Literature
`Behavioural Intention (BI)
Given the growing popularity of OFD services, customers tend to want to know
more about the electronic order delivery system and try to use it. This behaviour is
called behavioural intention. Behavioural intention refers to an individual’s likelihood to
act or a customer propensity to subscribe to the system in the future (Brown &
Venkatesh, 2005; Dwivedi, 2005; Venkatesh and Brown, 2001). Behavioural intention
can also be defined as a kind of purchase intention which can be used to predict

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customer purchase behaviour. This will affect an individual choice to adopt OFD or not
to adopt OFD in the future. According to Yeo et al. (2017), a person’s attitude can be
highly predictable towards the person’s intention to perform. The study pointed out that
an individual’s action will depend on the criterion of the behaviour which he or she will
hold and a positive attitude will subsequently lead to the behaviour to adopt the product
or technology. Based on the past research from Olorunniwo et. al. (2006) behavioural
intention is related to customer experience. The more positive the experience was, the
more customers will be willing to adopt OFD. For example, with the satisfaction of
online takeaway system, customers who prefer to limit personal interaction with others
may have high intention to adopt the online system, especially those customers who
have had negative experience with frontline staff or sales personnel (Katawetawaraks&
Wang, 2011; Collier & Kimes, 2013).
Perceived Ease of Use (PEOU)
PEOU is the degree to which an innovation is perceived to be easy to
understand, learn or operate (Rogers, 1962). Similarly, Zeithaml et al. (2002) stated that
PEOU is the degree to which an innovation is not difficult to understand or use. Davis
(1989) and Davis et al. (1989) reaffirmed that the degree to which the respondents
believe that they could use the particular technology with minimum efforts could be
considered as PEOU. PEOU according to Consult (2002) is the ability of respondents to
experiment with innovative technology and where they could evaluate its benefits

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easily. It has been recognized as an important element to change the attitude and
behavioural intention of consumers and establish the acceptance of technology usage
among consumers (Cho &Sagynov, 2015). The effect of PEOU ultimately will affect
consumers’ behavioural intention in online environment and has significant positive
effect on purchase intentions (Cho &Sagynov, 2015). Chen & Barnes (2007) also
discovered that PEOU significantly affect the adaptation intentions of customer. To
encourage more people to use a new technology, it is suggested that companies
develop systems that are easy to use (Jahangir & Begum, 2008). Study by Chiu and
Wang (2008) discovered that PEOU positively affect the continuance intention of
customers in the context of Web-based learning. The behavioural intention to use any
online services is dependent upon the perception of the potential adopters, which could
be favourable or unfavourable. Ramayah and Ignatius (2005) found that customers are
unwilling to shop online if the PEOU is hampered by certain barriers such as the long
download times of the Internet retailer websites and the poorly designed websites.
Thus, it is imperative that the design of OFD websites to be clear and understandable
so that it will smoothen customersexperience to make an order easy. Besides,
Venkatesh and Davis (2000) reaffirmed that the extent of customers PEOU of the
technology will lead to behavioural intention.
Time Saving Orientation (TSO)

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Time saving orientation is the most critical factor to influence customers’
motivation to use the technology-based self-service (Meuter et al., 2003). When an
individual find himself lack of time due to daily activities, such as work and leisure
activities, this will lead the person to look for instances where they could save time
(Bashir et al 2015; Settle &Alreck, 1991). In recent years due to the hectic lifestyle,
many people dislike the effort to look for food and waiting for the food at restaurants.
They would prefer that food comes to them without much effort and to be delivered as
fast as possible (Yeo et al., 2017). Time saving is one of the major contributory factors
that influence behavioural intention of people to purchase online (Khalil, 2014).
Shopping online is considered time saving because shoppers do not need to physically
leave the current place to purchase something. Based on the research from Sultan and
Uddin (2011), time saving has a positive effect on behaviour intention toward online
shopping. The researchers found that many people perceived that online shopping
takes lesser time as it does not require them to waste time to travel out as compared to
traditional offline shopping (where they need to be physically present at the store).
Alreck and Settle (2002) reaffirmed that traditional modes of offline shopping is more
time consuming than online shopping as customers do not need to travel out to face
traffic jam, search for parking and also to queue in line to do payment. In another study,
Alreck et al. (2009), found that many consumers wish that they could save more time.
Consumers tend to want to save time so that they could complete other urgent matters
as soon as possible. Research from Ganapathi (2015), and Zendehdel et al. (2015)

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have also shown a significantly positive effect of time saving towards behavioural
intention to adopt online shopping.
Convenience Motivation (CM)
The rapid urbanization has created a situation where urban dwellers find limited
time especially during the weekdays for them to prepare their own meals or even to
have their meals in the restaurants. Hence, they tend to consume more fast foods or
just skip the meals entirely (Botchway et al., 2015). In order to satisfy the needs of the
customers and to increase the business sales, many restaurants started to create new
business models by offering OFD services to consumers. In OFD services context,
convenience is defined as the perceived time, value and effort required to facilitate the
use of OFD system. Research has shown that convenience was seen as an ongoing
barrier that affect the future intention (Seiders et al, 2005). This means that the system
needs to achieve a certain desired level of convenience before it could encourage
future intention. Motivation is also important as it will affect the attitude and willingness
of customers. Once the convenience level meets the expectation of customers, they
would be motivated to use that system continuously.
Jiang et al. (2011) stated that convenience is one of the principal motivations for
users to adopt electronic technology because customers must be convinced of their
value before they are willing to use this technology. As companies introduce new

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electronic ordering and delivery system to the public, the convenience in using it spur
customers to use it. Kimes (2011) mentioned that users have the capability to utilize the
new, easy and safe electronic technology. Allowing consumers to place order and
receive the foods anytime and anywhere, customers would prefer to do online food
purchase rather than store purchase. Making online takeaway have many advantages
such as the avoidance of poor customer service (Chen & Hung, 2015) and the
prevention of in-store traffic (Katawetawaraks& Wang, 2011). Convenience in time and
effort are important attributes for consumers to adopt the OFD services (Collier &
Kimes, 2013). Convenience-oriented shopper would always take time and effort into
consideration (Lim & Cham, 2015; Zhou et al., 2007). They would prefer to shop at
home to minimize the time, avoid crowded market and initiate the transaction at anytime
and anywhere. Thus, by using the online purchase system, the location is irrelevant to
them during purchasing (Chen & Hung, 2015).
Privacy and Security (PS)
Belanger et al (2002) defined privacy as the probability to access, copy, use,
and destroy personal information of oneself. Example of personal information are name,
phone number, mailing address, bank account, email address, password and so on.
Due to the many highly publicized news on the breach of personal data by well-known
companies, consumers are increasingly feeling insecure on how and where their
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Security according to Kalakota and Winston (1997) is threat which created potential
incidents related to security of payments and storing of information through online
transactions. Many customers avoid online purchase due to privacy factors, non-
delivery service, credit card fraud, post purchase service and more. Zulkarnain et al.
(2015) found that the degree of trust will affect customer’s intention to purchase
products online. They discovered that privacy and security has become the main
concern for online shoppers. To ease people’s minds about the issues of privacy and
security, many websites have implemented policies to enable customers to verify, audit
and certify privacy policies for online transactions (Ranganathan & Ganapathy, 2002).
Generally, privacy and security are positively interrelated (Lichtenstein & Williamson,
2006). The more the privacy and security are assured to the customers in online
shopping, the more the level of confidence of customers to shop online (Bashir et al
2015). Privacy and security is also positively related to online purchase behaviour
(Miyazaki & Fernandez, 2000). Based on the research from Sultan & Uddin (2011),
there is a positive effect between privacy and security and behavioural intention to
adopt online shopping. The authors also found that most of the respondents think that
trustworthiness is important while shopping online. The lack of trust in companies
handling personal information and security prompted many consumers in European
Union to avoid making online purchases (Flavián &Guinalíu, 2016). Belanger et al
(2002) found that over seventy percent of consumers refused to provide information
online or to make purchase online due to privacy and security problems. The reason

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given is that they are worried about the lack of protection of their personal information.
Companies that provide verification system in their website will made consumers feel
more secure (Belanger et al 2002).
2. Local Literature
2. Foreign Studies
E-commerce Market Size
The e-commerce market has experienced strong growth over the past decade,
as customersincreasingly move online. This shift in how consumers shop has been
driven by a wide range of diversefactors, some being market or country dependent,
others occurring as a result of worldwide changes.These changes include: an
increase in disposal income, particularly in developing nations; longer workand
commuting times; increased broadband penetration and improved safety of
electronic payments;a relaxing of trade barriers; an increase in the number of
retailers having an online presence; and a
greater awareness of e-commerce by customers. The strongest growth of e-
commerce over the last few years has occurred in China, where, in2019, sales were
worth US$1.935 trillion—an amount which was more than three times higher
thanthat spent in the United States (US$586.92 billion), the second largest market.

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On its own, Chinarepresents 54.7% of the global e-commerce market, a share
nearly twice the market share of the next
five highest countries (US, UK, Japan, South Korea, Germany) combine. The rise of
e-commerce inthe Asia-Pacific region is demonstrated in Table 1, which highlights
the massive increase in the amountspent during key online shopping days between
2015 and 2019. Of note is the US$38.4billion spent on Singles Day (11.11) in the
Asia-Pacific region in 2019, an amount which is more thandouble the total sum of
the US$9.4 billion spent on Black Friday in North America and much of Europeand
the US$7.4 billion spent on Cyber Monday in North America. The leading e-
commerce platformsworldwide differ by region and include platforms which are now
household names, such as Amazon
(U.S.), Alibaba (China), and Flipkart (India).
Online to Offline Business and Online FD
The rapid growth of e-commerce has spawned many new forms of business,
such as B2B (businessto business), C2C (customer to customer), B2C (business to
customer), and O2O (online to offline). The business of O2O is a marketing method
based on information and communications technology(ICT) whereby consumers place
orders for goods or services online and receive the goods or services atan offline outlet.
One of the significant developments driving the O2O commerce explosion has been the
proliferationof smartphones and tablets and the development of infrastructures to

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support payment and delivery.In 2019 there were 5.2 billion smartphone connections,
and by the end of 2020, it has been predictedthat half of the people in the world will
have access to mobile internet services. O2O services have emerged in various fields,
including the purchase of diverse product and servicecategories, such as food, hotel
rooms, real estate, or car rentals. Online FD refers to the processwhereby food that was
ordered online is prepared and delivered to the consumer.The developmentof online FD
has been underpinned by the development of integrated online FD platforms, such
asUber eats, Deliveroo, Swiggy, and Meituan.Online FD platforms serve a variety of
functions includingproviding consumers with a wide variety of food choices, the taking
of orders and the relaying of theseorder to the food producer, the monitoring of
payment, the organization of the delivery of the food andthe provision of tracking
facilities Food delivery applications, or ‘apps’, (FDA) functionwithin the broader context
of online FD as they enable the ordering of food through mobile apps.
Online FD Providers and their Delivery System
Food delivery providers can be categorized as being either Restaurant-to-
Consumer Delivery orPlatform-to-Consumer Delivery operations. Restaurant-to-
Consumer Delivery providers makethe food and deliver it, as typified by providers, such
as KFC, McDonald’s, and Domino’s. The ordercan be made directly through the
restaurant’s online platform or via a third-party platform. Thesethird-party platforms vary
from country to country, and include examples, such as Uber eats in theU.S., Eleme in
China, Just Eat in UK, and Swiggy in India. Third-party platforms also provide

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onlinedelivery services from partner restaurants which do not necessarily offer delivery
services themselves,a process which is defined as Platform-to-Consumer
Delivery.Online FD requires highly efficient and scalable real-time delivery services.
Restaurants can useexisting staff for self-delivery, such as the use of waiters in some
small restaurants or they may usespecialized delivery teams who are specifically
employed and trained for this role, as is seen withsome of the big restaurant brands,
such as KFC, Domino’s, and Xibei. Alternatively, restaurants canemploy crowdsourcing
logistics, a network of delivery people (riders) who are independent contractors,a model
that provides an efficient, low-cost approach to food delivery. Online FD platformscan
either be responsible for recruiting and training professional delivery people, or they
may alsoresort to crowdsourcing logistics, using delivery people who are not
necessarily employed by theonline FD platform. Professional delivery people are
usually trained, and at least part of their salary isguaranteed, while a portion is
commission-based. In contrast, the independent delivery people whoare frequently
known as “riders” are paid on a commission (per order) basis.
Growth of Online FD Worldwide
The rise of online FD is a global trend with many countries around the world
having at least onemajor platform for food delivery. China leads the way in market
share for online FD, closely followed by the US with the developing markets of India

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and Brazil, showing rapid (> 9% compoundannual growth rate (CAGR)) growth.The
online FD industry has been very proactive in the way it develops new markets and
cultivatesconsumers’ eating habits. For example, in 2018, a promotion campaign by the
India-based online FDcompany Foodpanda offered consumers large discounts, which
resulted in Foodpanda increasing thenumber of users by a factor of 10. Moreover, in
2018, Eleme in China, spent three billion yuan(US$443 million) over three months in a
successful marketing strategy to increase its market share tomore than 50 percent of
the Chinese market. Despite online FD being very strong in some regions, across the
world online FD is in the early stages of market development, and it will
requireconsiderable investment to fund promotions and campaigns and to provide
subsidies to participatingrestaurant. For example, a restaurant may hold a campaign on
an FD platform, in which aconsumer obtains¥8 as a discount if the total amount ordered
reaches¥20. In fact, this discount mayonly cost the restaurant¥2, as it will receive a¥6
subsidy from the FD platform (the actual rules mayvary from one platform to another.
Such an approach is beneficial for a restaurant because it willattract more consumers
and orders. It is crucial for the future of online FD to cultivate consumers’eating habits
by introducing them to the choosing and purchasing of food online. By
providingconsumers with the option of having a meal at a cheaper price or by providing
other services, such asfree delivery, online FD platforms and providers are encouraging
consumers to abandon cooking athome or going out to a restaurant to eat.
Economic Impacts

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The rise of the online FD industry has provided job opportunities for many people
across a rangeof types of employment including as chefs and administrative staff in
restaurants, delivery peopleor as programmers behind the Apps/online platforms. In
addition, the online FD industry has beena bonanza for support industries, including
companies that make, sell or service electric bicycles,and companies involved in the
making and distribution of food packaging. The large online FDplatforms employ many
thousands of workers, with Meituan and Eleme in China, employing around1.17 million
people to work as delivery people. Likewise, Swiggy in India has 17 thousand
deliverypeople, and the US-based online FD company Uber Eats has over 10 thousand
employees.While there is no doubt that the online FD industry has provided many jobs,
especially in thedelivery sector, there has been concern expressed about the poor
working conditions that deliverypeople are subjected to, including the standardized
nature of their job, their high workload, the limitedtraining many receive and the risks
they experience to their personal safety during the process ofdelivering the food. These
limitations mean that while many job opportunities exist for fooddelivery people, job
satisfaction is often low, and there is a high attrition rate. The online FD industry has
also directly impacted the traditional restaurant industry, and manyrestaurants have had
to change how they operate in order to stay in business. As the online FD
industrystarted to gain a foothold, traditional restaurants with a physical storefront
noticed a decrease in in-storedining and foot traffic as more and more of their
customers began ordering food online and eating itaway from the restaurant, normally

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either at their home or their place of work. Consequently, manyfood businesses, which
did react quickly enough to this change in customer demand, by embracingonline FD,
suffered a decline in profitability. As discussed above, when first starting online FD,a
restaurant may initially do very well, and obtain many more customers and orders (due
to the onlineFD platform running promotions and providing subsidies). However,
overtime a restaurant’s profitmay reduce, owing to the provision of fewer subsidies or
the requirement to pay a higher commissionto the online FD platform. This reduction in
profit can be more marked for small restaurants thatdo not have the bargaining power
of the larger online FD providers increases in the costof commissions can lead to
restaurants looking for other online FD platform providers, which canbe difficult to find in
markets where individual online FD platforms have a virtual monopoly, orrestaurants
may choose to no longer be involved in online FD. In addition, there have been
reportsthat online FD platforms may put undue costs onto small restaurants, such as
making them or thedelivery people liable for refunds for delivery errors —even if the
restaurant or the delivery person wasnot at fault. In general, however, for many
restaurants, online FD is an important way for them toget in contact with consumers
and to obtain sales. This point was especially evident during thelockdown that occurred
in 2020 owing to the occurrence of SARS-CoV-2 virus, with online FD beingcredited for
enabling many food businesses to survive. In regions where online FD industry is well
developed, food businesses have realized that theycan reduce their dining area,
therefore, saving costs associated with the provision of space and thatthis space can be

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used to provide more room for their expanding online FD services. The
ultimatemanifestation of this trend is the development of so-called ghost kitchens (also
known as cloudkitchens or dark kitchens) which have become relatively common in the
UK, US, and India. These food delivery businesses do not have a physical storefront at
all, and online orders are theironly source of income. Dispensing with a physical
storefront has many advantages for restaurantsincluding a reduction in the cost
associated with premises, reception and wait staff, the ability toincrease the diversity of
menus, concepts or even brands, the ability to run multiple websites and to provide a
diversity of dining experiences catered for virtually limitlessly by one kitchen. In addition,
such kitchens can capitalize on the advantages of scale enabling them to invest more in
streamliningdelivery management thereby enabling them to get the food to the
consumer in a timelier andcost-effective manner.
4. Local Studies
5. Synthesis
The proposing system design of System Installation of this system is designed
on the need of the Online food delivery and Catering Services for the Manual System
Improvement of Care n Lub Restaurant in Nagulian, La Union. It is designed to ease the
workload of the staffs, and to make an easy access website for the customers of the
restaurant. The website has a login page, home page, and categories page. In this
order, it will largely help and ease the workload of the staffs as they will just click,

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choose, and check the chosen dishes or categories of their customers, and it will be
easy to prepare for delivery and catering.
1. Technical Background
1.1 Hardware used in developing the system
Laptop
• Acer Aspire 3 A315-58
• Screen size: 15.6”
• CPU: Intel Core
• Storage: 512 GB
1.2 Software used in developing the system
• Windows 10 Operating System
• Visual studio editor
• Datebase-SQLite
• PHP, Bootstrap, SQLite, Java Script.

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Ordering food is now a convenient activity with the click of a button. Menus and recipes
can be searched online without the pressure of pronouncing such difficult names.
Order the food online today, for easy and fast access to the food of the
customer choice. Communication of ideas and information on the Internet has led to the
growing and popular business of making food online. There are a variety of options
available on a site: recommending favourite restaurants and seeing others
'recommendations, offering recipes, and reading through others' recipes. Lastly, The
technologically advanced online food ordering system has significantly changed
the culture of restaurants and provides a new excellent comfort zone for people around
the world.

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Chapter III
Methodology, Results and Discussion
This chapter presents the methodology of system analysis and design
that deals with the development of the system installation of online food delivery
and catering services of care n lubrestaurant.
The research instrument to be use is through surveys and the target
respondents are the staffs and customers of the restaurant. In this process, the
researchers gathered all possible requirements of the study to be developed.
The researcher obtained references from books, journals, and online articles to
support the study. The information that the researchers gathered was analyzed
to create the outcome of the system.
Software Design, Product and Process

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The design, development and testing from the information has been
gathered and analyzed. The researchers started to develop the proposing
system. It includes the design on how the system would look like based on the
user requirements and research. In development stage, the researchers
collected all the data that has been gathered to build the prototype.
Waterfall Model
Requirements
Design
Implementation
Testing
Maintenance
Figure 3.1 Waterfall Model
Figure 3.1 shows the waterfall model. In developing the proposed
system, the developer used Software Development Life Cycle (SDLC) process
where it will implement it using waterfall model.
Software Development Life Cycle
Software Development Life Cycle (SDLC) Process aims to generate
quality software that meets the needs of customers. This study was based on
the development and Testing that would lead to a successful implementation

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of Food Ordering and Catering Services System. It is used to helps identify
key perceptions, user needs and wants associated with the product or
service.
Research Procedure
Phase I. Requirements. In this step, all possible system requirements to be
developed are captured to satisfy the requirements of the client. It is necessary
to get a good understanding of the requirements of the client the research also
did research on client demands.
Phase II. System Design. As per the requirements, this phase focused on the
development of the software (how the software will be constructed?) and the
design of the interface (what would the system look like?). Designing the
website was difficult because it must be clear, simple, new and unique, have a
good color combination, and modernized to the customers. Designing a website
requires time. Examining the flow of the proposed system and determining the
connections of the internet were first to be accomplished. The researchers
thought of a design that will make the system more attractive in the eyes of the
user.

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Phase III. Implementing. In this phase, the source code is written as per
requirements. The physical specification is turned into working code. This
system is developed in small programs called units, after which these units are
integrated. Sometimes functionality of each unit is tested before integration
which is called Unit Testing.
Phase IV. Testing. To ensure that all requirements were attained and to
guarantee the quality assurance, all errors and bugs found during this stage are
fixed.
Phase V. Maintenance. This step is to provide the software with support,
making sure that it runs smoothly. If the developer and client come across
errors/defects/bugs during use, the main aim of this stage is to fix them.
System Tools
The System tools that have been used in developing the Online Food Delivery
and Catering Services of Care n Lub Restaurant was developed under Visual
Studio code editor. The user must have Web browser or Internet Explorer and
internet connection.

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System Architecture
Figure 3.2System and Administrator
Figure 3.2 shows the computer to utilize the System and the administrator
handle the system with being able to update or edit if maintenance is
needed.

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Conceptual Framework of Online Food Delivery and Catering Services
Process Output
Input
Software Development System

Knowledge Requirements
Cycle Installation
1. Research on the
1. Planningand Restaurant’s Online
background of the
food delivery and
study. analysis
Catering Services.
2. User Requirement 2. Data Analysis
3. Interview and 3. Prototype Cycle
Observation 4. Testing
Method 5. Implementation
4. Development
Tools and
Technique
5. Review of Related
Literature.
Figure 3.3Conceptual Framework of Online Food Delivery and Catering

Services
Figure 3.3 shows the conceptual framework of System Installation of
Online Food Delivery and Catering Services for Manual System Improvement of
Care n Lub Restaurant in Naguiilian, La Union.

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Cost Benefit Analysis
To identify cost, a simple cost-benefit analysis was used in this project. Cost
Benefit Analysis calculates and compares cost and benefits of a project to
establish whether it is feasible.
I. Hardware Cost
II.
Recommended Specifications Quantity Unit Price Cost

Requirements
Laptop Acer Aspire 3 A315-58 Provide Provide by Provide by
Screen Size: 15.6” by company company
CPU: Intel Core company
Storage: 512 GB
Table 3.1: Hardware Cost
Source: https://www.acer.com/ac/en/GB/content/model/NX.AT0EK.002
III. System Cost
Items Specifications Cost

Operating System Windows 10 Operating System FREE

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Front End html, css , bootstrap FREE
Back End php, sqlite FREE
Hosting API ₱4,800
Total ₱4,800
Table 3.2: System Cost

Source: https://www.namecheap.com/
IV. Summary Cost
Costs Amount
Hardware Cost FREE
System Cost ₱4,800
Total ₱4,800
Table 3.3: Summary Cost
Estimated Benefits:
Accuracy and efficiency of the software at approximately 85%
Total estimated Benefits =4,800 * 85%
Total = ₱4,080
Payback Period
Payback Period = (Total Cost/ Total Estimated Benefits) * 12
= (4,080/4,800) * 12
Total = 10 months
Return of Investment
Return of investment = (Total Estimated Benefits / Total Cost) *73
= (4,800/4,080) *73

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Total = 85%
Requirement Analysis
Here we are including the software’s and hardware’s used for developing
the project and implementing the project.
Software Tool Specification
XAMPP
XAMPP is a free and open-source cross-platform web server solution
stack package developed by Apache Friends, consisting mainly of the Apache
HTTP Server, and interpreters for scripts written in the PHP and Perl
programming languages.
XAMPP is really very easy to install and to use – just download, extract,
and start.
XAMPP also provides support for creating and manipulating databases
in MariaDB and SQLite among others.
✓ Apache

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✓ MySQL
✓ FileZilla
✓ Mercury
✓ Format
SQLite:
SQLite is an in-process library that implements a self-
contained, serverless, zero-configuration, transactional SQL database engine.
The code for SQLite is in the public domain and is thus free for use for any
purpose, commercial or private. SQLite is the most widely deployed database in
the world with more applications than we can count, including several high-
profile project.
SQLite is an embedded SQL database engine. Unlike most other SQL
databases, SQLite does not have a separate server process. SQLite reads and
writes directly to ordinary disk files. A complete SQL database with multiple
tables, indices, triggers, and views, is contained in a single disk file.
Hardware Requirements:
• Laptop - Acer Aspire 3 A315-58, Screen Size: 15.6”, CPU: Intel Core,

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Storage: 512 GB
Software Requirements:
• Operating System: No OS required because PHP is a platform
independent.
• Software: XAMPP, SQLite
Programming Languages:
✓ HTML
✓ CSS
✓ Booststrap
✓ PHP
✓ SQLite

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System Architecture/System Flow
System Architecture
Figure 3.4 The Architecture of online food delivery and catering services
system.
The architecture of the developed food ordering and catering services
system can be seen in Figure 3.2. The food ordering and catering services
system is a web-based application website.Web-based food ordering
application, this application can beaccessed byCustomer, and he/she can order

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the products after registering himself/herself. As for the Operator, this
application is used to register a Customerthat hasordered via telephone, input
the orderinto the application, and generate the information about the outlet that
will handle the request and route that should be followed by Delivery
Staff. Cook also uses the application to receive the order and prepare the food.
The assigned Cook will be notified by the system. In addition, the status of the
order can be accessed by Customer using this web-based application.

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System Flow
Figure 3.5Log in page
Figure 3.5shows the Login Page of the systemwhere the user will be asked to
log in. Once the user's identity has been verified, the user will be redirected to either an

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administrator page or a regular user page, depending on the user is registered as an
Administrator or a regular User within the system had been used.
Figure 3.6Account Registration

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Figure 3.6shows the Registration page of the system where the information
given to input in the field and what user type will be given by the admin. After the
registration has been confirmed, customer will now be able to view the products
and offers posted by the admin.

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Figure 3.7 Administrator Menu Page
Figure 3.7 shows the administration menu of the system wherein the
admin will be managing, organizing, and inputting products on the website as
well as categorizing the product.

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Figure 3.8User Menu Page
Figure 3.8 shows the user menu page of the system, wherein the
customers can monitor their account and can verify every information posted by
the admin.

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Figure 3.9Removing and Updating Page
Figure 3.9 shows the administrators monitoring the database for the incoming
data entry within the system can be remove some data that mistaken by the regular
user and updating the database.

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Figure 3.10 System Type Page
Figure 3.10 shows the system type that is for the regular user for the
checking of data, catering and delivering within the customer in exact time.

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Figure 3.11Customer Setting Page
Figure 3.11 shows the customer setting in the system, wherein the
customers can change their information or changing the password and updating
the database.

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Block Diagrams
Order for Food Food Order

Care n Lub Kitchen
0.0
Costumers
Care N Lub Food Bill (COD)
Ordering and
Receipt Catering System
Management Reports Restaurant Owner
Figure 3.12 DFD (Data Flow Diagram).
DFD for Food Ordering and Catering System
Food Ordering and Catering System is a type of software that allows the
manager of restaurants to manage and accept the placed orders over the
Internet or in the restaurant. Let us understand the working of the food
ordering system by using DFD (Data Flow Diagram).

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System Installation of Online Food Delivery and Catering Services For Manual System Improvement of Care N Lub Restaurant in Nagulian La Union 20222

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System Installation of Online Food Delivery and Catering Services for

Manual System Improvement of Care n Lub Restaurant in Naguilian, La

Milana, Patrick John T.

Carbonell, Jaira Marie D.

Reyes, Karen Mae M.