Republic of the Philippines
EULOGIO “AMANG" RODRIGUEZ
INSTITUTE OF SCIENCE ANG
TECHNOLOGY
Nagtahan, Sampaloc, Manila
Bakery Management System
Leader:
Yves Rey Badan
Members:
Mary Ann Ortueste Trogo
Juevylle Enrile
Shaun Mathew Malate
Menard P. Adarlo
Christopher Sales Buluran
2022
Chapter l
INTRODUCTION
1.1 Historical Background
Tara's Bakery is a small, local bakery located on Pureza Street in Sta. Mesa,
Manila owned by a mother of four children, Mrs. Criselda Bucao. Their business was
established in 1989 where she also gave birth to his first son, Isiah Isabelo Bucao now
32 years old. In 2020, Mrs. Criselda hand over the business to his son, Mr. Isiah Isabelo
Bucao to manage their business. They specialized in making baked goods such as
bread, pastries, muffins, and others. Their business is recognized locally not only
because of their special products but also because of their best seller, Spanish Bread.
Tara’s Bakery allows members of the community to contribute their products for a
suggested retail price (SRP). Customers who wanted to acquire the bakery's items
placed a large number of orders.
Tara’s bakery location is a good place where they are located in fact that they’re close
to their source of raw materials. It will be beneficial in circumstances when their raw
materials are heavy since they will be less difficult to transport.
Product lines:
1. Bread: Spanish Bread, Cheese Bread, Tasty Bread, Slice Monay, Pan de
Lemon, Pineapple sandwich, Star Bread and Silang Bread
2. Rolls: Choco Roll, Cheese Roll, Cinnamon Rolls and Pianono
3. Pastry: Pan De coco, Macarons, Chocolate Flower, and Spanish coco
4. Muffins: Kababayan
5. Custard Dessert: Leche Flan and Egg Pie
List of Suppliers:
1. Goldpost – Legarda, Sampaloc, Manila
For the past years of making bread, they receive a lot of clients in their business,
offering them a contract for a recipe of their product.
List of Major Clients: (For the full list of clients and projects, see the company profile at
the indexes. Total of 107 clients and projects involved (partial list)
1.1 Statement of the Problem
In managing a bakery/bakeshop through manual process like writing in a record
book takes a lot of time of a manager or to whom handle the most work of a business,
sometime it will make some mistakes like data loses in managing the bakeshop.
Too many spreadsheets
Time consuming in calculating the sales per day
Manual Data Entry
Incorrect/errors in data
Problem 1: Generation of Quotation is Time Consuming
Documents Involved:
● Computation of used money for ingredients
● Prices of product
Scenario:
Installing division will give the list of measurement to the general manager. The general
manager is the one who will compute all of the project requirements of the client in order for the
executive assistant to produce a quotation.
In every project requirement ( Bread, Muffins, Rolls, Chesse Cakes) there are specific
constants and formulas used by the GM in order to compute the number of panels (for Product),
quantity . The current process in computation is time consuming because of manual computation.
Another scenario is, due to slow process of quotation, there is a possibility that the client
will look for another company. For example, since the company is in “first come-first serve”
basis, they will give priority on the first client who contacts them. If there will be a succeeding
client, they are in pending status until the completion of the quotation of the first client.
After the computations are done, the executive assistant will be the one to double check
and encode the computations to generate the quotation.
Cause
● Numerous computations involved before generating the quotation.
Impact
● Delay on the generation of the quotation.
● Loss of clients or opportunity sales.
Quantification
Breakdown: Consumed time for computing:
Item Minutes of Computing
Bread 9 minutes
Roll 10 minutes
Muffins 10 minutes
Chesse Cakes 10 minutes
TOTAL 39 minutes
Chapter ll
SYSTEM ANALYSIS
2.1 System Name and Background
The bakery management system is a store with a main branch and that in pureza. (The
main branch includes a storage section to store bread-making ingredients) and a separate room
for making a good variety of quality bread for the customer.
The bakery management system is where customers make payments for the products
that the store has, the Bakery management system has a log in form to ensure the security of
the system, an increasing quantity of products, a payment method and method of printing to
validate that the customer paid (this will also be the validation to refund the goods if it is served
as the wrong item)
2.2 System Analysis Tools
2.2.1 Systems Outline
I. Log in Form
1. The system has a log in form to choice what bread to deliver and to avoid
scam and reject order.
2. The owner of bakery inform if have an order online besides in the main
branch.
II. Transaction order form for the customer
1. If the customer orders online we have a form to log in to choose what bread they
want. And we have menu for any kind of bread in the bakery shop.
III. Payment and choosing the item
1. The customer pay the item has arrived ( cash )
2.2.2 System Flowchart
START
Main Page
Browse
Login
Products
Add to Login
cart Information
Check out Login
Information
Check out
Valid
login?
Login
?
User
role
Customer Admin
Dashboard Dashboard
Manage your Manage Manage Manage Manage
Orders Information Orders Customers Payment
Contin
ue
using?
User Log
out
2.2.3 Grid Chart
2.2.4 Context Diagram
Category
Management
Food Management Order Management
Bakery System
Customer System User
Management Management
Login Management
2.2.6 Data Dictionary
Sales Invoice (Supplier)
FIELD FIELD FIELD
DECIMAL FORMAT DESCRIPTION
NAME TYPE LENGHT
Company’s
Name Gold Depose 20 0 X(20)
name
1801 S.H. Company’s
Address 30 0 X(30)
Loyola St. address
Company’s tin
Tin 9381109 10 0 9(10)
number
Date 12/10/21 9 0 mm/dd/yy Date received
Time 10:00 5 0 99:99 Time received
Payment Reference of the
1184201 10 0 X(10)
Reference payment
Name of the
Sales Rep ADD 10 0 X(10)
sales rep
Description of
Description Flour 20 0 X(10)
the item
Item The Item’s
7751 10 0 X(10)
Number number
The number of
Quantity 10 10 0 9(10)
items delivered
Unit price 770 9 2 ₱₱₱₱₱9.99 Price of the item
Item Discount for
0 5 0 X(5)
Discount each item
FIELD FIELD FIELD DECIMAL FORMAT DESCRIPTION
TYPE LENGHT
NAME
Extended
7700 9 2 ₱₱₱₱₱9.99
Price
VAT Sale 7000 9 2 ₱₱₱₱₱9.99
Zero Rated
9 2 ₱₱₱₱₱9.99
Sale
The total of all
Total Sale 7500 9 2 ₱₱₱₱₱9.99
sales
The 12% VAT
12% VAT 840 9 2 ₱₱₱₱₱9.99
of the total price
Total
The total amount
Amount 7700 9 2 ₱₱₱₱₱9.99
to be paid
Due
Change from
Change 0 9 2 ₱₱₱₱₱9.99
payment
Sales Invoice (Company)
FIELD FIELD FIELD DECIMAL FORMAT DESCRIPTION
NAME TYPE LENGTH
Sold To Bakery Store 50 0 X(50) Name of the
client’s company
Salesman Maria 20 0 X(20) The name of the
Deguzman salesman of the
company
Date of 11/30/21 8 0 mm/dd/yy Date of issuing
Invoice the invoice
Address 376 Pureza 50 0 X(50) The address of
St. Manila the client’s
company
Terms of Upon Receipt 15 0 A(15) The terms of
Payment payment of the
client
Purchase 1154 10 0 9(10) The number of
order no. the purchase
order of the
client
Job Order 112 10 0 9(10) The number of
No. the job order of
the client
Quantity 10 6 0 9(6) The quantity
ordered in a
certain product
FIELD FIELD FIELD
DECIMAL FORMAT DESCRIPTION
NAME TYPE LENGHT
Size 25kl 6 0 9(6) The size of the
product ordered
Unit WHFL 5 0 A(5) The unit of the
product ordered
Description Store in dry 50 0 X(50) The Description
of Articles place of the product
being ordered
Unit Price 770 9 2 ₱₱₱₱₱9.99 The price of the
product per unit
Amount 7700 9 2 ₱₱₱₱₱9.99 The total amount
of all units of a
certain product
2.2.7 User Requirements
Personnel:
Owner
− Meeting with service vendors or product suppliers to facilitate delivery
− Make buying trips to purchase inventory
− Creating decorate to a cake or bread
− Stocking the shelves
Employer
− To bake in a pantry and design the bread to make more attractive.
− Making all the tools are clean and the ingredients inside the pantry.
Co-owner
− The who responsible to manage the bakery if the owner are busy.
− Responsible for setting strategy and having a business plan. They
established the vision and mission for their business.
− Responsible to guide the other employee to bake better.
Computer Specifications:
Hardware Specifications Processing Power:
11th Gen Intel(R) Core(TM) i3-1115G4
@ 3.00GHz 3.00 GHz
Memory:
8.00 GB of RAM
150GB Hard Disk Drive
Software Specifications Platform:
Windows 10 running on 64 bit
Personnel Requirements Any personnel proficient at personal
computer
Chapter lll
GENERAL DESIGN
3.1 General Objectives
The main objective of this project is to have effective technology to make
business work easier. Its impact on the bakery shop will result in a good start for the
bakery business. Having enhancements in a business is a big thing to help and be able
to quickly serve customers and for fast transactions.
3.2 Specific Objectives
− To review the literature related to the system developed.
− To specify the user requirements
− To design the system that will enable the administrators at bakery in establishing
the actual and retrieve real data.
− To develop prototype that Wi-Fi enhance the work done during recording and
makes the work precise, accurate to reduce misunderstanding during information
delivery.
− To validate the system developed. This eases the work done of the managing
director of bakery during information cross checking verification.
3.3 Presentation of Alternatives
3.3.1 Alternative no.1: Standalone Set-up System
Stand alone application is an application that runs locally on the device and does
not require anything else but to be functional. All the logic is built into the app, so it does
not need an internet connection nor any other services installed.
The researchers recommend that the company should have at least one
computer installed with the proposed system at the main office and factory. Some
advantages of stand alone app:
1. Savings on Installation Costs - this means that all components are within
the device at the door and not distributed across the premises. The results in a
reduction of costs otherwise associated to cabling, conduit and increased installation or
labour costs. This is ideal for businesses with lower budget allocation for security
purposes.
This proposed system, the user (cashier) will have their username with their
corresponding password. These accounts can access all the information that a
particular user can do and edit the commands being assigned.
3.3.1.1 System Flowchart (Stand Alone Set-up)
3.3.1.2. Database/Tables (Standalone set-up)
Admin Account/s
Field Name Field Type Size Decimal
Name Alphanumeric 100 0
Username Alphanumeric 50 0
Password Alphanumeric 50 0
Role Alphanumeric 50 0
Product Table/s
Field Name Field Type Size Decimal
Code Alphanumeric 50 0
Name Alphanumeric 100 0
Description Alphanumeric 200 0
Category Alphanumeric 50 0
Prise Numeric 10 0
Inventory Report/s
Field Name Field Type Size Decimal
Product Code Alphanumeric 50 0
Product Alphanumeric 100 0
Category Alphanumeric 50 0
Prise Numeric 10 0
Quantity Numeric 10 0
List of Product/s
Field Name Field Type Size Decimal
Product Code Alphanumeric 50 0
Product Alphanumeric 100 0
Category Alphanumeric 50 0
Prise Numeric 10 0
Quantity Numeric 10 0
3.3.1.3. Requirement Definition (Centralized Set-up)
ITEMS REQUIRED EXISTING NEEDED
Hardware 1 0 1
Personal Computer
Definition
(Intel I3-9100f / 8GB /
24pG M.2 SSD / GT
710 / 19" HD monitor)
Software
Operating System 1 0 1
(Windows 10)
Backup
Seagate Back Up
1 0 1
Ultra Touch Data
Secure Portable
Drive 1TB HDD
Cash Register
Casio Electronic
Cash Register
1 0 1
3.3.1.4. Tangible and Intangible Benefits (Web-Application Quantity
1. Decrease the errors in Computations due to number of items need to be
compute.
2. Easy access of the information of the inventory items.
3. Printable Receipt.
3.3.1.5 Graphical User Interface (Centralize Set-5)
https://limetray.com/blog/bakery-management-system-complete-guide/
#:~:text=The%20bakery%20management%20system%20provides,into%20your
%20ways%20and%20methods.
http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/5602
https://www.asimot.com/advantages-of-best-bakery-point-of-sale-system/
