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PATTY’S INGREDIENTS INVENTORY &

DELIVERY-RECEIVING SYSTEM
(7th ed.).

PATTY’S INGREDIENTS INVENTORY &

DELIVERY-RECEIVING SYSTEM

(PIIDRS)

Herrera, Preacher J.

Jumawan, James P.

Lisondra, Mark Elmer B.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

CHAPTER 1

RATIONALE OF THE STUDY

“Once a new technology rolls over you, if you’re not part of the steamroller, you’re

part of the road.”

Stewart Brand – Writer

In the bustling world of bakeries, where the aroma of fresh breads and pastries captivates

customers, there lies a hidden foundation essential for success. Nestled in the heart of

Bayawan City, Patty's Bakery is known for its delicious pastries and bread. But there's more

to its success than just tasty treats – it's all about how the bakery handles transactions and

manages ingredients. This study takes a closer look at what makes Patty's Bakery not just a

place for good eats, but a standout in how it runs its day-to-day operations.

For any bakery to thrive, it needs smooth transactions and careful ingredient management.

Patty's Bakery knows that building trust through these basics is crucial for keeping money

flowing in. This, in turn, allows the bakery to invest in new ideas and keep serving up tasty

treats. The behind-the-scenes efficiency of these processes is what sets Patty's Bakery apart in

the food scene of Bayawan City.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

But it's not just about the money. This study also looks at how Patty's Bakery responsibly

handles ingredients. It's not just about making sure the end product tastes great – it's about

doing business in a way that's responsible. Patty's Bakery is committed to using ingredients

wisely to reduce waste, follow sustainability goals, and meet health standards. In the world of

baking, Patty's Bakery strikes a balance between being creative and being responsible, all to

give customers top-notch quality.

In short, Patty's Bakery's success isn't just about its tasty offerings. It's about how well it

handles transactions and manages ingredients on a daily basis. Often overlooked, these basic

processes are the building blocks of Patty's Bakery's achievements and what makes it stand

out in Bayawan City's competitive food scene. This study aims to dig into these everyday

tasks, exploring how making them better not only makes the bakery run smoother but also

adds to Patty's Bakery's lasting impact in Bayawan City's food scene.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

STATEMENT OF THE PROBLEM

The research on Patty’s Ingredients Inventory and Delivery-Receiving System

(PIIDRS) aims to address the following inquiries within the realm of computer science:

1. Which processes within Patty's Bakeshop can be theoretically optimized through

automation for increased efficiency and accuracy?

2. What theoretical limitations and challenges arise from the manual verification of stacks

and delivery receipts within the context of established computer science theories?

3. What are the theoretical prerequisites essential for the development of the Patty’s

Ingredients Inventory and Delivery-Receiving System (PIIDRS) from a computer science

standpoint?

4. What theoretical components are crucial for the successful theoretical implementation of

the Patty’s Ingredients Inventory and Delivery-Receiving System (PIIDRS)?

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

5. How can user experience and interaction be optimized through theoretical computer

science concepts in the processes targeted for automation within Patty's Bakeshop, and what

role does human-computer interaction theory play in enhancing these aspects?

6. What theoretical frameworks in computer science are essential to address potential data

security and privacy concerns in the implementation of Patty’s Ingredients Inventory and

Delivery-Receiving System (PIIDRS), and how can these be effectively integrated into the

system design?

7. How can theoretical principles from computer science guide the design and

implementation of PIIDRS to ensure scalability and adaptability, considering potential future

changes in the size and scope of Patty's Bakeshop?

8. What theoretical approaches in computer science can facilitate the seamless integration of

PIIDRS with the existing systems within Patty's Bakeshop, ensuring compatibility,

interoperability, and minimal disruption to ongoing operations?

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

SIGNIFICANCE OF THE STUDY

The proposed study on the Ingredients Inventory and Delivery-Receiving System for Patty's

Bakery will be beneficial to the following:

Future Researchers. This study serves as a valuable resource for future researchers delving

into the enhancement of operational processes within the bakery industry. It provides a

foundation for exploring innovative solutions to challenges related to transactional efficiency

and ingredient management.

Patty’s Bakery Owner. The outcomes of this study offer practical and actionable insights.

The proposed Ingredients Inventory and Delivery-Receiving System is poised to streamline

processes, reduce financial losses, and ensure compliance with health regulations. This, in

turn, enhances overall operational effectiveness, providing a competitive edge in the market.

Patty’s Employees. The study's significance extends to bakery employees involved in the

day-to-day operations. Implementing the Patty’s Ingredients Inventory and Delivery-

Receiving System (PIDRS) not only addresses the issue of ingredient theft but also fosters a
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

more secure and positive working environment. This can contribute to higher employee

morale and job satisfaction.

Customers. Who are integral to the success of Patty's Bakery, stand to benefit significantly.

The system aims to improve transparency and trust, ensuring that customers receive products

made with secure and quality-assured ingredients. Additionally, optimized processes

contribute to faster service and a better overall customer experience.

Competitive Positioning. The study's findings are crucial for Patty's Bakery in terms of

competitive positioning within Bayawan City's bakery market. Implementing the Ingredients

Inventory and Delivery-Recieving System can enhance the bakery's reputation, attract more

customers, and establish a solid foothold against competitors.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

SCOPE AND LIMITATION

This research is dedicated to crafting an automated delivery system tailored for Patty's

Ingredients, situated in Bayawan City, Negros Oriental. The primary objective is to augment

the efficiency of ingredient deliveries, presently handled through manual processes. The

study aims to design, develop, and assess the effectiveness of this system, concentrating on

elements such as order processing, delivery tracking, user interface, customer

communication, and seamless integration with Patty's existing operations. The beneficiaries

of this system encompass Patty's Ingredients staff members engaged in ingredient

procurement and management, as well as the owner overseeing overall business operations.

Despite its comprehensive scope, this study is confined to the specific context of Patty's

Bakery in Bayawan City, limiting the generalizability of findings to other bakery settings.

Resource constraints, including time, budget, and data accessibility, may impact the study's

comprehensiveness. External factors such as market fluctuations and regulatory changes, as

well as human factors influencing the success of security measures, are acknowledged
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

limitations. Additionally, the study recognizes the subjective nature of customer perception

and the potential evolution of technology post-study, which may impact the sustainability of

proposed solutions. These limitations provide a realistic framework, guiding the study's

focused approach and interpretation of results.

DEFINITION OF TERMS

1. Patty’s Ingredients Inventory and Delivery-Receiving System (PIIDRS) - Refers to the

proposed automated system designed for Patty's Bakery, focusing on optimizing transactional

efficiency, ingredient delivery-receiving management, and security protocols.

2. Transactional Efficiency - The effectiveness and speed at which bakery transactions,

including sales and inventory management, are conducted to ensure smooth day-to-day

operations.

3. Ingredient Pilferage - Unauthorized removal or stealing of valuable bakery ingredients,

posing a financial risk and potential disruption to bakery operations.

4. Goods Inspection Procedures - Systematic methods employed for examining incoming

bakery ingredients to ensure their quality, quantity, and compliance with safety standards.
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

5. Buffer Mechanism - A proactive feature in the Patty’s Ingredients Inventory and Delivery-

Receiving System (PIIDRS) that signals an alert or reminder when ingredient stock levels are

low, facilitating timely replenishment and minimizing disruptions in bakery operations.

6. Market Competitiveness - Patty's Bakery's ability to position itself effectively in the

bakery market of Bayawan City, considering factors such as customer trust, product quality,

and operational efficiency in comparison to competitors.

7. Innovative Feature - Refers to the unique aspect of the Patty’s Ingredients Inventory and

Delivery-Receiving System (PIIDRS) that introduces a proactive alert system or buffer

mechanism to address potential ingredient shortages, contributing to operational resilience.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

CHAPTER 2

REVIEW RELATED LITERATURE

The goal of Patty’s Ingredients Inventory and Delivery-Receiving System is to ensure

the efficiency and success of the bakery and its branches. In the ever-evolving landscape of

the food industry, the need to enhance the speed and security of the delivery process has

become paramount. This system explores key goals to achieve a faster and more secure

bakery ingredient delivery process, outlining specific objectives to streamline operations and

meet the demands of today's dynamic market.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

According to (Whitaker, 2013) “because many raw materials present a variety of

operational issues, automated ingredient handling systems that assist in making bakers more

proficient can be real game-changers.” A well-thought-out ingredient system reduces

operational errors and, therefore, wasted materials, noted Dominique Kull, manager, bakery

supply systems, Buhler, Inc., Minneapolis. Product quality also is more stable using

automated ingredient systems, and these systems may allow bakeries to decrease the amount

of ingredients per batch, he added. Automated ingredient handling systems result in greater

precision in ingredient delivery. “This increase in accuracy can result in an overall reduction

of ingredient usage over an extended period,” Mr. Stricker said. “An automated system also

reduces the amount of bag handling and, thus, the potential for product waste due to spills in

the material handling process.” Automated ingredient handling systems help remove much

of the activity

that creates dust problems in plants. As Mr. Nadicksbernd pointed out, super sacks and

automated weighing systems eliminate manual emptying of bags, which is often the source of

dust. “Properly addressed dust mitigation produces simplified dust collection,” he said.

The primary advances in ingredient handling systems continue to be in the area of

controls. “Electronic scales on silos, hoppers, bulk bag unloaders and even bag dumps

provide much better recipe control and inventory management information than old paper-

based systems,” said Bill Kearns, vice-president of engineering at The Fred D. Pfening Co.,

Columbus, OH. Automated tending and alarming with weighing and delivery systems can
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

flag problems areas before they become serious. “Bench scales with HMI prompts and

acknowledgements can dramatically reduce operator errors and improve quality,” he added.

As stated by (Bredariol et al, 2021), the industries and bakeries that produce bread

have an important position around the world due to the widespread consumption of this

product, which also includes the international nutritional aspects. The reviewed literature for

baking bread has highlighted the effects of the baking process on the characteristics of the

final product, whether in relation to its physical (technological) properties or in relation to its

nutritional quality. The final aspects highlighted the need for further studies, as well as

professionals in the processing industry, health care, and opinion makers, by providing clear

and guided advice about the positive effects of bread on human nutrition.

According to (lowrysolutions.com) which have little similarities to our system process

and ingredients handling, the article states that the raw materials should be affixed with an

identifying label that includes a code name and/or number, possibly a pallet identifier,

received

date, discard date, lot code, allergen content status, and, when needed, the storage

requirements (for example, refrigerated, frozen, or ambient). The product identification

number and quantity for each lot code received should be recorded in a receiving log, which

may be paper or electronic, a KDE for this step in the supply chain.

Storage procedures vary in sophistication, depending on whether or not the facility has

an electronic warehouse management system (WMS). With a manual system, raw materials
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

may or may not have designated storage slots. Allergens should be taken into account,

through the use of written standard operation procedures (SOPs), when determining where to

store raw materials so that cross-contact does not occur. Raw materials should be arranged in

a manner that allows for first in–first out (FIFO) or first expired–first out (FEFO) stock

rotation. When raw materials are moved to staging for production, a best practice would be to

record the lot codes and quantity moved so that all locations of the lot can be tracked.

THEORETICAL FRAMEWORK

Patty's Bakery's Ingredients Inventory and Deliver-Receiving System is grounded in the

Agile Software Development Life Cycle (SDLC)

. Agile's flexibility and iterative approach allow for continuous refinement, quick

adaptation to changing needs, and active collaboration with bakery stakeholders. This

framework, with its rapid release cycles, ensures timely implementation of essential features
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

like the alert mechanism for ingredient shortages, aligning seamlessly with the bakery's

dynamic operational requirements.

Figure 1. Agile Methodology

During the planning phase, the research objectives are clearly defined, stakeholders

are identified, and a dynamic research plan is crafted to accommodate iterative adjustments.

A backlog of research tasks is prioritized, and a schedule is established for iterative releases.

Moving into the design phase, detailed documents are created to outline the system's

design, user personas and scenarios are defined, and collaborative sessions are conducted

with stakeholders. Prototypes and mockups are developed, subject to iterative refinement

based on stakeholder feedback.

In the development phase, system functionalities are implemented iteratively, with

constant collaboration and regular sprint planning meetings. Version control systems manage

code changes to ensure alignment with research objectives.

The testing phase involves the development and execution of test cases, continuous

integration testing, and user acceptance testing with stakeholders. Identified issues are

promptly addressed, and system functionalities are verified against research requirements.

The deployment phase revolves around delivering increments of the system's

functionality, ensuring smooth deployment processes, and monitoring system performance.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

Communication is vital, keeping stakeholders informed of changes and updates, and

preparing for the dissemination of research findings.

The review phase includes regular assessments of research progress and the gathering

of feedback from stakeholders. The alignment of the research with objectives is evaluated,

and areas for improvement are identified, prompting updates to the research plan.

In the launch phase, the refined product or solution is delivered, marking the

completion of the research study. Communication includes providing documentation and

training materials, and the overall success of the research is evaluated. Planning for potential

follow-up studies or iterations is considered, ensuring a comprehensive approach to the

system research study.

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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

CONCEPTUAL FRAMEWORK

As we embark on the development journey of Patty's Ingredients Inventory and Delivery

Receiving

System, we collectively follow a structured approach through the key phases of the

Software Development Life Cycle (SDLC): planning, design, development, testing,

deployment, review, and launch.

In the planning phase, we conduct a comprehensive assessment of Patty's Bakeshop's

transactional processes and ingredient management practices to pinpoint areas requiring

automation. Simultaneously, we identify the drawbacks associated with manual checking in

stacks and delivery verification, laying the groundwork for establishing the requirements

essential for developing and implementing the Patty's Ingredients Inventory and Delivery-

Receiving System, including the incorporation of a buffer for specific ingredient stock

shortages in the stockroom.

Moving into the design phase, we collaboratively create detailed design specifications,

emphasizing user-friendly interfaces for bakers, sales ladies, and delivery men. Together, we
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

develop wireframes and prototypes, focusing on features include delivery slip checking, stock

verification, real-time reporting, and the integration of a buffer system for specific ingredient

stock shortages. Our collaboration with stakeholders plays a crucial role in gathering design

feedback and making necessary adjustments to ensure the system meets everyone's

expectations.

In the development phase, we implement the Patty's Ingredients Inventory and

Delivery-Receiving System with a priority on features such as delivery slip checking,

remaining stocks, stock reporting, and the integration of a buffer system. Our regular code

reviews and feedback integration from bakers, sales ladies, and delivery men drive

continuous improvement, aligning the system with evolving operational needs.

During the testing phase, we work together to conduct thorough testing, including unit

testing, integration testing, and user acceptance testing, ensuring the system's reliability and

stability. Identifying and resolving bugs promptly collectively addresses the drawbacks of

manual checking, contributing to an overall enhancement of system effectiveness.

Deployment occurs in incremental stages, where we implement features like delivery slip

checking, stock verification, reporting, and the buffer system in a controlled environment.

This phase allows us to collectively monitor system performance and gather initial user

feedback, reducing the risk of disruptions and providing valuable insights for further

improvements.
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

The review phase involves all stakeholders, where we collectively collect feedback on the

functionality and usability of the Patty's Ingredients Inventory and Delivery-Receiving

System. Regular reviews, inclusive of discussions on the buffer system, assess the

effectiveness of implemented features and identify areas for ongoing improvement, ensuring

continuous alignment with bakers, sales ladies, and delivery men input.

The final phase, launch, marks the collective release of the fully developed Patty's

Ingredients Inventory and Delivery-Receiving System for full-scale implementation at Patty's

Bakeshop in Bayawan City. We collectively monitor system performance, including the

buffer

system, during the initial launch, addressing any immediate issues and signalling the system's

readiness for widespread use. Our collaborative framework aims to guide the development

process, delivering a robust and tailored solution to enhance the efficiency of Patty's

Ingredients management.
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PATTY’S INGREDIENTS INVENTORY &
DELIVERY-RECEIVING SYSTEM
(7th ed.).

Figure 2. Level 1 Data Flow Diagram

Although the process of system development, users may encounter challenges or identify

areas for improvement even after the comprehensive phases of analysis, design, testing, and

installation. This recognition of potential enhancements or refinements in task execution is a

crucial aspect of system evolution. Subsequently, during the maintenance phase, the emphasis

is on precise modifications, addressing identified issues and incorporating user feedback.

Simultaneously, a segment of the development team engages in a cyclical process, revisiting

the planning phase to strategize for future features and iterations of the Patty’s Ingredients

Inventory and Delivery-Receiving System (PIIDRS). This iterative approach ensures that the

system remains adaptable and responsive, continually improving its services to meet evolving

user needs and industry standards.