SAINT LOUIS UNIVERSITY

School of Accountancy, Management, Computing and Information Studies

"We envision Saint Louis

University as an excellent
missionary and transformative
educational institution zealous
in developing human resources
imbued with the Christian
Spirit and who are creative,
competent and socially
involved.”

Anna's events, and catering services,

In partial fulfillment of the requirements for GIT

By:
1 AZURIN, Francis Joshua P.

2 BUDONG, Spence Giann C.

3 Butoy, Isaac S.

4 Cariaga, Jaderon K.

5 ESTIOCO, Jean Vhernon C.

6 TAN,Sam Yvhanne Q.

7 Ymas, John Carlos A.

DATE OF SUBMISSION
FEBUARY 28, 2024
ACKNOWLEDGEMENT

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 TABLE OF CONTENTS

ACKNOWLEDGEMENT ........................................................................................................................... I
TABLE OF CONTENTS .......................................................................................................................... II
CHAPTER I INTRODUCTION ................................................................................................................ 4
Company Profile ................................................................................................................................... 4
Company Mission and Vission ........................................................................................................... 4
Mission ............................................................................................................................................... 4
Vision ................................................................................................................................................. 4
Organizational Chart (Optional)............................................................ Error! Bookmark not defined.
Business Rules ..................................................................................................................................... 4
Business Processes............................................................................................................................. 4
Business Process Diagram (Flowchart) ............................................................................................ 5
Problems Encountered ........................................................................................................................ 5
Problem 1 ............................................................................................ Error! Bookmark not defined.
Problem 2 ............................................................................................ Error! Bookmark not defined.
Problem 3 ............................................................................................ Error! Bookmark not defined.
CHAPTER II: SYSTEMS ANALYSIS..................................................................................................... 7
Proposed System Description ............................................................................................................ 7
Scope and Delimitation ....................................................................................................................... 7
Enhanced Business Process Diagram (flowchart)......................................................................... 14
Features of the Proposed System ..................................................................................................... 8
Functional requirements .................................................................................................................. 8
Non-functional requirements......................................................................................................... 12
Assumptions and Dependencies...................................................................................................... 13
Feasibility Analysis ............................................................................................................................. 14
Schedule Feasibility ........................................................................... Error! Bookmark not defined.
Technical Feasibility ....................................................................................................................... 14
Operational Feasibility ....................................................................... Error! Bookmark not defined.
Economic Feasibility .......................................................................... Error! Bookmark not defined.
CHAPTER III: PROTOTYPE ................................................................................................................ 17
Prototype/Mockups ............................................................................................................................ 17

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CHAPTER IV: CONCLUSIONS AND RECOMMENDATION ........................................................... 18
Conclusions ........................................................................................................................................ 18
Recommendations ............................................................................................................................. 18
BIBLIOGRAPHY..................................................................................................................................... 19
APPENDICES ........................................................................................................................................ 20

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 CHAPTER I INTRODUCTION

Provide a brief description on what this chapter is all about.

Company Profile
Anna's Events and Catering Services is a top-tier event planning and catering company.
With a focus on excellence and attention to detail, we create unforgettable experiences
for weddings, corporate events, and private parties. Our personalized service and custom
menus ensure that every event is unique and memorable. Contact us today to make your
next event extraordinary.
Company Mission and Vision

Mission- Our mission is to create unforgettable experiences for our clients by

providing exceptional service, innovative solutions, and personalized attention to
detail. We strive to exceed expectations and create lasting memories for every
event we undertake.

Vision Our vision is to be the premier choice for event planning and catering
services, known for our commitment to excellence, creativity, and flawless
execution.

Business Rules
Excellence in everything we do. Every event, every guest, every detail deserves our
utmost attention and commitment to excellence.

Business Processes(Existing System)

1. **Client Consultation and Planning**
- Initial consultation to understand client needs and vision for the event.
- Customized event planning and proposal development.
- Budget planning and management.

2. **Event Coordination and Logistics**

- Venue selection and booking.
- Vendor coordination (catering, décor, entertainment, etc.).
- Timeline development and management.

3. **Menu Planning and Catering**

- Custom menu creation based on client preferences and dietary restrictions.
- Tastings and final menu selection.
- Food preparation and presentation at the event.

4. **Event Execution**
- On-site coordination and management on the day of the event.
- Ensuring all details are executed according to plan.
- Problem-solving and handling any issues that arise.

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5. **Post-Event Follow-Up**
- Client feedback collection and analysis.
- Evaluation of event success and areas for improvement.
- Follow-up communication and potential future bookings.

6. **Continuous Improvement**
- Regular review of processes and services for enhancement.
- Training and development for staff to maintain high standards.
- Innovation in event offerings to stay ahead in the industry.

Business Process Diagram (Flowchart)

Problems Encountered
List of problems encountered by the company (that can be addressed by using an IS)
with a brief description on their effects. At least three (03) major problems should be
discussed.
Here are some potential challenges you may face:

1. **Client Expectations:** Managing and meeting client expectations can be

challenging.

2. **Vendor Coordination:** Coordinating with vendors can be complex and

delays can impact the event.

3. **Budget Management:** Staying within the client's budget while delivering

a high-quality event can be difficult.

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4. **Weather or External Factors:** Outdoor events are susceptible to weather
conditions and external factors.

5. **Staffing and Training:** Ensuring you have a skilled and reliable team can
be challenging.

6. **Last-Minute Changes:** Clients may request last-minute changes,

requiring quick thinking to accommodate.

7. **Technical or Equipment Issues:** Technical problems with equipment can

occur and need to be addressed promptly.

8. **Health and Safety Concerns:** Compliance with health and safety

regulations is crucial, especially in food preparation.

9. **Client Communication:** Maintaining clear and effective communication

with clients is essential.

10. **Competition:** The industry can be competitive, so staying innovative can

help you stand out.

Note: The business process and flowchart should focus on the problem areas
of the company, this may be done through email, telephone or video
conference. Face-to-face interaction is not mandatory.

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HAPTER II: SYSTEMS ANALYSIS

Provide a brief description on what this chapter is all about.

Proposed System Description

Online Order Placement: Customers can place orders online through a user-
friendly interface on the company's website or mobile app. They can select menu
items, specify quantities, and choose delivery or pickup options.

Automated Order Confirmation: Upon order submission, customers receive an automated

confirmation email or SMS that includes their order details, estimated delivery or pickup
time, and payment information.

Real-time Inventory Management: The system tracks inventory levels in real-time and
updates them as orders are placed and fulfilled. This ensures that customers are informed
about item availability and prevents overselling.

Scope and Delimitation

Scope – Online Order Form: A user-friendly online form on the company's website for
customers to place orders.

Automated Confirmation: Automated email confirmation sent to customers upon order

submission, including order details and estimated delivery time.

Real-time Inventory Tracking: System updates inventory levels in real-time, ensuring

accurate availability information for each menu item.

Integrated Payment Processing: Secure online payment processing at the time of order
placement.

Automated Order Routing: Orders automatically routed to the appropriate department

based on menu items selected and delivery location.

Delivery Tracking: Customers can track order status in real-time using a unique order
tracking number.

Customer Feedback System: Feedback form sent to customers after delivery to rate
their experience and provide suggestions.

Reporting and Analytics: System generates reports on sales, inventory, and customer
feedback for decision-making.

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 Delimitation – Limited Integration: The system may have limited integration capabilities
with existing systems or third-party software.

Technical Constraints: The system may be limited by technical constraints such as

server capacity or bandwidth.

Scope of Support: The system may only support specific browsers, devices, or
operating systems.

Data Accuracy: While the system aims to provide accurate inventory information, there
may be occasional discrepancies due to manual adjustments or other factors.

Customer Access: Customers must have internet access and a compatible device to
use the online ordering system.

Security Risks: Despite efforts to ensure secure payment processing, there is always a
risk of security breaches or fraud.

Features of the Proposed System

Functional requirements –

1. Online Ordering: Customers can easily place orders through a user-friendly interface
on the company's pages. They can browse the menu, select items, specify quantities,
and choose delivery or pickup options.

2. Real-time Inventory Management: The system tracks inventory levels in real-time,

ensuring that customers are informed about item availability. This helps prevent
overselling and stock outs.

3. Integrated Payment Processing: The system integrates with payment gateways to

process online payments securely. Customers can pay for their orders using credit/debit
cards, digital wallets, or other online payment methods.

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 Input requirements define what data must be collected while conducting a
business transaction and [optional] the manner with regards to how they are
collected – e.g., product information must be recorded for all sales transactions
[using a barcode reader]

Process requirements define how data should be processed while business

transactions are ongoing – e.g., 12% VAT from the total sales must be computed;
completed sales transactions must be saved immediately in the cloud

Output requirements define what feedback or reporting mechanism the business

or its customers should receive from the system. In contrast, business transactions
are ongoing, or after their completion – e.g., an OTP must be sent via text message
to the customer to validate [GCash] e-payment; a monthly sales report must be
generated periodically on the last day of the month.

Non-functional requirements – Maximizing the potential of the platforms FACEBOOK

and MESSENGER, the communication between the company and the customer is
easier and more accessible. Through messenger chat, the customer can able to acquire
and ask questions regarding the service the company has, then the company can easily
send and communicate with customers by sending menus that are available and
ideas/designs that can please the customers and visitors who will be coming and
additional service the company can offer. The customer can book the date of the event
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preparation and due to it being a long preparation the customer can add or suggest the
customer wants for the event. The page and response are available from 7:00 am to
9:00 pm with a minimum of 45 minutes and a maximum of 1 hour of communication,
with that the customer can communicate with the company with the availability of its
time and give time for them to decide.

The safety and security of the customer information will be secured, the company won’t
be asking for information that won’t be necessarily included or needed for the
preparation aside from the m cellphone number and name of the customer this
information is only for direct contact in case the customer is unreached through
messenger chat, the main point is that It will be only used for clarification and
verification regarding the preparation for the event. In addition, to prevent false
information and other threats that may occur, the company personnel would be the ones
communicating virtually depending on whether the customer prefers to communicate. In
that way, the company can easily update the customer regarding the preparation for the
event

Assumptions and Dependencies Online platforms have grown to be important in the

business sector. However, the assumptions and dependencies of the platform value as a
business process exist separately of the client/customer interaction.

Assuming that the client or customer has a strong internet connection could result in
communication problems; the client might not be able to receive messages because of a
poor internet connection, which would cause the booking or order to be delayed.
This demonstrates how important it is to have a strong internet connection in order to
negotiate efficiently. It's also important to ascertain whether they have reliable mobile
devices or PCs when engaging with the company/business. Getting the personal
information of the client, such as a phone number to call in a situation where they are
unable to communicate via Messenger.

Furthermore, the assumption of the client not having an any allergy to some kind of foods,
It requires to anticipate and take into account different dietary needs and preferences of
customers and guests. Dependence on accurate communication and knowledge of these
specifications is necessary. The company must serve high quality foods and must be
fresh.
Efficient communication with clients or event planners to make sure that food service fits
in with the event's general timeline and flow. This entails being aware of the schedule for
the event, the setup needs, and the expectations of the guests. Regular communication
with clients to learn about their preferences, expectations, and any modifications to the
requirements. Customer feedback can also help in making ongoing improvements to their

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service and also consider that the client have any means of payment may it be credit
/debit and cash.

Lastly, You may efficiently plan and implement system modifications while avoiding
interruptions and optimizing benefits by being aware of these technological assumptions
and dependencies.

Enhanced Business Process Diagram (Proposed System)

Detailed graphical representation of the improved business processes

Feasibility Analysis

Feasibility Chart

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 YEAR 0 YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
BENEFITS
ADVERTISEMENT 0 54,000 130,000 183,000 226,000 253,000
PRODUCTIVITY(SALES) 0 600,000 660,000 690,000 720,000 750,000
INCREASE MARKET
SHARE 0 12,000 13,200 13,800 14,400 15,000
BETTER SUPPLIER
RELATIONSHIP 0 0 0 0 0 0

TOTAL BENEFITS: 0 666,000 803,200 886,800 960,400 1,018,000 ₱4,334,400.00

DEVELOPMENT COST
PC 100,000 0 0 0 0 0
SOFTWARE LICENSES 35,000 0 0 0 0 0
DEVELOPMENT LABOR 1,000,000 0 0 0 0 0

TOTAL DEVELOPMENT
COST: 1,135,000 0 0 0 0 0 ₱1,135,000.00

OPERATIONAL COST
ADS ON SOCMED 0 96,000 96,000 96,000 96,000 96,000
ELECTRIC BILL 0 15,000 15,200 15,400 15,600 15,800
WIFI 0 60,000 60,000 60,000 60,000 60,000
PC UPGRADE 0 10,000 10,000 10,000 10,000 10,000
OPERATIONAL LABOR 0 120,000 120,000 120,000 120,000 120,000

TOTAL OPERATIONAL
COST 0 301,000 301,200 301,400 301,600 301,800 ₱1,507,000.00

TOTAL COSTS 1,135,000 301,000 301,200 301,400 301,600 301,800 ₱2,642,000.00

-
PROFIT 1,135,000 365,000 502,000 585,400 658,800 716,200 ₱1,692,400.00

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RETURN OF
INVESTMENT 64.06%
1.46 5.52 190
PAYBACK PERIOD years 1 year months days
Uneven Cash Flow 0 1 2 3 4 5
Net Profit 365,000 502,000 585,400 658,800 2,111,200 4,222,400
- -
Remaining 1,135,000 770,000 -268,000 317,400 976,200 255,600 1,231,800

Return on Investment – equals to net cash receipts of the project divided by the
cash outlays of the system. Companies choose the system that provides the
highest ROI. Study.com has provided the basic ROI formula, ROI = (Net Profit /
Total Investment) * 100.

Payback Period – is the amount of time required for an investment to generate

sufficient cash flows to recover its initial cost. There are two ways to calculate the
payback period, which are: averaging method and subtraction method.

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 CHAPTER III: PROTOTYPE

Provide a brief description on white this chapter is all about.

Prototype/Mockups

A prototype is a rudimentary working model of a product or information system,

usually built for demonstration purposes or as part of the development process. A
basic version of the system is built, tested, and then reworked as necessary until
an acceptable prototype is finally achieved, from which the complete system can
now be developed. Several different platforms may be utilized to develop a
prototype, but this should include the user interface design and the outputs of
reports generated by the system.

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 CHAPTER IV: CONCLUSIONS AND RECOMMENDATION
Provide a brief description on what this chapter is all about.

NOTE: The Conclusions and Recommendations may be combined or, in long reports,
presented in separate sections. If there are no recommendations to be made as a result
of the research, just call this section Conclusions.

Conclusions section summarizes the key points of your research, the essential features
of your design, or the significant outcomes of your investigation. As its function is to round
off the story of your project, it should be written to relate directly to the aims of the project
as stated in the Introduction, indicate the extent to which the aims have been achieved,
summarize the key findings, outcomes or information in your report, acknowledges
limitations.

Recommendations for future work (where applicable), and highlight the significance or
usefulness of your work.

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BIBLIOGRAPHY

A bibliography is a list of all of the sources you have used (whether referenced or not) in
the process of researching your work. In general, a bibliography should include: the
authors' names, the titles of the works, the names and locations of the companies
that published your copies of the sources. Separate resources based from where
they were taken from such as: internet sources, journals, books, conferences, etc.
Utilize APA style appropriately, and arrange alphabetically.

A. Books:
Author, A. A. (Year of publication). Title of work: Capital letter also for subtitle.
Publisher.

Example:
Smith, J. A. (2001). The World of Science. Random House.

B. E-books:
Author, A. A. (Year of publication). Title of work: Capital letter also for subtitle (edition if
applicable). Publisher. DOI or URL

Example:
Johnson, P. Q. (2015). Digital Revolution: Transforming the World (2nd ed.). E-Book
Publishing. https://www.example.com/ebook

C. Journal Articles:
Author, A. A. (Year of publication). Title of article. Title of Journal, volume number(issue
number), pages. DOI or URL

Example:
Brown, L. M. (2009). The Impact of Climate Change on Biodiversity. Environmental
Science Journal, 15(3), 245-256. https://doi.org/10.1234/esj.2009.12345

D. E-resources (like websites or online documents):

Author, A. A. (Year, Month Day of publication). Title of web page/document. Website
Name. URL

Example:
National Institute of Health. (2023, October 15). Healthy Living Tips.
https://www.nih.gov/healthyliving

E. Other References (such as conference proceedings, reports, or white papers):

Author, A. A. (Year of publication). Title of work: Capital letter also for subtitle. Publisher
or Organization Name.

Example:
World Health Organization. (2022). Global Health Report 2022. WHO Publications.

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APPENDICES

Appendices contain material that is too detailed to include in the main report, such
as long calculations, detailed technical drawings, tables of raw data,
communication letters, interview questions, and photo documentation. The content
should be summarized and referred to at the appropriate point in the body of the
report.
Appendix A: Calculations (If Applicable)
Appendix B: Technical drawings (If Applicable)
Appendix C: Tables (If Applicable)
Appendix D: Communication Letters
Appendix E: Interview Questionnaire
Appendix F: Photo Documentation

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