Professional Documents
Culture Documents
Submitted by:
Castro, Cresca
Resuello, Jona
Samera, Sharlene
(Group 3)
Submitted To:
PROBLEM STATEMENT
I. HISTORY
Pigar-Pigar is a local delicacy in Pangasinan, Philippines. Tender Carabao beef that is deep
fried ala tapa. Best with vegetables and dipped in a soy sauce with calamansi and chili.
Teresita Uson, former BS Nursing was the proprietor and the owner of Uson Pigar-Pigar and
it was located at #561 Lucao District, Dagupan City, Luzon 2000, Philippines in the year 2008.
She didn’t finish her studies so she just sold vegetables in Galvan to sustain her living. And then
She started her “karinderya” business in Galvan together with her husband because selling
vegetables wasn’t enough to make their living. This so called karinderya was the reason why
their children were able to graduate from studying. They also had a jukebox business, selling
And one time someone told her that she can’t be rich in that kind of businesses. So she put
up a “kainan” that offers different kinds of “ulam” in the morning and Pigar-Pigar in the evening.
In the first years, their business is not that stable because of some of their children are still
studying. So they have to stop at some time and then started again as long as they have
enough money to use on their business. In 2009, Mrs. Teresita goes to Canada; she stayed
there for one year as a tourist. She left and entrusted her business to her children. After one
year of staying in Canada, she went back to the Philippines and continued again to manage her
business because her children are not that good in cooking. She then again goes back in
Canada together with her husband and stayed there for five years and her children again
managed their business. Their CCTV is a big help for them to monitor the happenings on their
business. And then so, their business succeeded after all the struggles in managing and putting
up their business. Because of cooking different kinds of “ulam” that needs a lot of work and
process they decided to just focus in Pigar-Pigar that can easily prepare and at the same time
does not need a lot of time. So at present, they are known because of their specialty Pigar-Pigar
and is one of the food that is patronized and loved here in Dagupan City and is tried by most of
the tourist or people that came from other places same with the motorists that passes by. Uson
Pigar-Pigar operates from 4am until 2am next morning. They also had a lot of customers at
night.
Uson Pigar-Pigar didn’t apply the separate entity assumption. Their cashier also have a very
complicated job so there’s a time that the process of orders takes long and the cashier itself are
confused of the orders. They also have a problem in shifting of staff, in which is not consistent
on starting time of work and off of work. So their customers experienced a slow service.
As for the new opportunity that will open up, when they are going to put up another branch
They will need a trained staffs for their assigned works like for those assigned in cleaning or
in entertaining customers and especially for those who’ll get the payment, computes the
payment as well as to their cashier. And also, someone who will be assign for the log-in and log-
out as they will be particularly assigned. Though, they don’t need to hire new crews, they just
need to be trained.
STATEMENT OF WORK
I. PURPOSE
To dissolve the problems that affects the effectiveness, efficiency and productivity of the
business together with the staffs and crews in providing customer satisfaction and to provide a
II. BACKGROUND
Uson Pigar-Pigar didn't apply the separate entity assumption. Their cashier also have a very
complicated job so there's a time that the process of orders takes long and the cashier itself are
confused of the orders. They also have a problem in shifting of staff, in which is not consistent
on starting time of work and off of work. So their customers experienced a slow service.
As for the new opportunity that will open up, when they are going to put up another branch
They will need a trained staffs for their assigned works like for those assigned in cleaning or
in entertaining customers and especially for those who’ll get the payment, computes the
payment as well as to their cashier. And also, someone who will be assign on the logging in and
logging out as they will be particularly assign. Though, they don’t need to hire new crews, they
B. HISTORY
deep fried ala tapa. Best with vegetables and dipped in a soy sauce with calamansi and chili.
Teresita Uson former BS nursing was the proprietor and the owner of Uson Pigar-Pigar and
it is located at #561 Lucao District, Dagupan City, Luzon 2000, Philippines in the year 2008. She
didn't finish her studies so she just sold vegetables in Galvan to survive. And then she got
At present, they are known because of their specialty "Pigar-Pigar" and is one of the food
that is patronized and loved here in Dagupan and is tried by most of the tourist or people that
came from other places same with the motorists that passes by. Uson Pigar-Pigar operates from
4 in the morning until 2 in the next morning. They also had a lot of customers at night.
Goal:
The owners should know how many workers they should need in order to handle the
customers that are coming to their restaurant wherein these workers will be able to satisfy the
needs, wants and complaints of the customers. For this will make their customers keep coming
back because they were satisfied with the service or product they provide. At the same time, the
owners should take care their workers by implement a strict work shifting. Implementing the
work shift will let their workers take a rest in order for them to be focused on their work. In
addition, it will make the company free from problem about having more or less workers in times
Since the business is a restaurant, the proponents of this group would like to impose a
restaurant-style type of ordering. In which the waiter would be the one who will get their orders
and pay after they eat. On this part, it should have a process. First the waiters get the order.
Then after that it will give a copy on both the cashier and kitchen. While the food is being
cooked, the cashier is processing the receipt of the customers so that there will be a fast
transaction after the customers are done eating. This way of ordering should be a first come first
serve, meaning if one customer is done ordering and the waiter was able to give the order to the
cashier and kitchen first than the other waiters, then that order will be the priority of the kitchen
Uson Pigar-Pigar management should implement a strict rule of their roles. Wherein if
one employee is assigned as cashier, he/she will be the only person to operate inside the
cashier area except if he/she has a substitute and the owners itself. Same goes with the waiters
and cooks. The reason for this is to avoid any fraud or any crowded in the areas.
PRODUCT DESCRIPTION
The system that we are going to implement is easy. Because we’re just enhance their
III. SCOPE
A. STAKEHOLDERS
The success of a project depends on stakeholders. When the business achieves its
stakeholder is an individual who either cares or interested in the business. For this project
Cashier - The one who will receive the processed payment from the waiter and the one
B. KNOWLEDGE
The knowledge required for the stakeholders is the basic knowledge in handling their
C. PROCESSES
Shifting System
Preconditions -
Trigger The staff requires to access in the log book to perform their
task
Scenario 1.The staff writes their name and time of “log in” in the log
book
2The assigned guard checks the name and time.
Scenario 1.The staffs write the time of “log out” in the log book
2.The assigned guard checks the time
preparation
ready
his notepad
Use Case Process Cash Payment
Goal Charge the customer for their meals taking the payment
Preconditions Meals have been assigned to the table’s cash payment bill
Trigger
The system project will be communicated to the owner of the business by means of formal
presentation.
A. Deliverables
Problem Statement - A statement that defines and classifies problems, opportunities and/or
directives and may also include the scope and constraints. And through meeting with the owner
Statement of Work- it describes the work to be done and the contract used between those
Problem Analysis- it provides detailed information for more understanding and analyzing the
problems, opportunities and/or directives, also known as study phase. It focuses primarily with
Requirement analysis- “what do the users’ needs and wants from the system?" It is the
Logical design- it documents business requirement using system model or using object
model, by this way we can verify the established requirements. Information system building
System proposal- communicates the recommended solutions through meeting with the
V. MANAGERIAL APPROACH
The cooperation of the project managers will make the system intact and perform well
according to their function. The team-building of the manager together with the stakeholders
The Project manager is the one who ensures the system development, if the system is
developed on time, within the budget and with acceptable quality. She documents all the
C. Training Requirement
All workers are necessary to be train on how to operate the cashier, on how to approach the
customers or the right way to do it, on how to properly clean the area and tables and also
D. Meeting Schedules
The meetings with the owner are held twice a week in order to monitor how our
recommended systems work. Is it effective and efficient or not, if yes, how? And also, for us to
Presentation. The system will be reported to the business owner twice in order to check if the
VI. CONSTRAINTS
A. Start Date
B. Deadlines
C. Implementation
D. Budget
E. Technology
The system used is manual because we only used Log Book and Note Pad.
PROBLEM ANALYSIS
As the proponents evaluate the current system of the Uson Pigar-pigar, different factors
were discovered that brought inefficient production and slow growth to the business. These
factors include lack of knowledge, division of works, unorganized budgeting and undisciplined
workers which in fact if not taken care of, will make a big impact to the business future
operation. Hence, the proponents desire to help the management to find solutions regarding
these factors.
To find solutions to problems, the proponents analyze the relationships of these problems.
Studying and evaluating about why the workers were not discipline or why they are motivated.
Workers are valuable since they are the ones who make the business to operate. So the
management must consider what their needs and wants in order to work efficiently.
Another thing and one of the most important factor to consider is the management itself.
Since they lack knowledge about running and directing the business, there is a big impact to the
whole operation.
From the problem, the proponents look forward to the implementation of the system. Further
information regarding its causes, objectives, refinement together with the recommendation will
Cause
Didn’t apply the separate Complicated job of the Not organized shifting of
entity assumption Cashier staffs
They don’t know their
Long processing of Inconsistent number
real income or
orders and payments of workers
expenses
They don’t know if
they are having gain or Slow service
loss
Effects
There are three major problems that the business currently facing and it affects the whole
production as well as the customers. First, Uson Pigar Pigar did not apply the entity assumption
because they have no knowledge about it. Salaries expense, utilities expenses and production
expenses were all came from the business budget as well as the personal expenses of the
owners. As a result, they don’t know what’s the business’s income and expenses and if they
actually have gain or loss. In short, the whole monetary system became complicated but they
just ignored it. The owners must have a diligent understanding about the separate entity
Second, the cashier. The business’s cashier has a complicated job and there is no
assignment of responsibility or division of labor in terms of processing orders. Since the cashier
has a job to take the order of the customers, it takes long time of processing the orders and
receiving the payment of customers who will bill out. The management should assign the
the same numbers in every hour. Some of the workers are housewife, so they are not fulltime
workers. Some of them are not filling out the 8 hours of work. The management should make
the wage be based on hours so it will not be unfair for the full time workers.
When it comes to developing a system, goal setting is one of the most important and difficult
factor as it will determine the effectiveness of the new system and its improvements.
To motivate and discipline its employees – the system’s main goal. To achieved that, a
structured organization to motivate workers in the workforce and doing proper organization of its
workers primary task to work on. To achieve this goal, these are the following objectives that we
must establish.
There are three systems to be applied that helps in the improvement on how work
works. These systems are made and proposed with the belief that it’ll greatly affect the flow of
work to become better and easier. Every system has its own objectives on why is it made.
First, we have the Voucher and Internal Financial Control System, once it is establish, its
improvement objective is to have a right control on the cash flows, cash receipt and cash
disbursement of the business. And with that, it’ll help them on keeping an eye on the cash flows,
help maintaining the control and also it was a big help in making decisions because through this
they can see a lot of opportunities that about to come. Second one is the Shifting System, this
system when establish aimed to have a control on the time of the staff on going to work and off
to work. To avoid confusion on time of work, how many hours they really work, avoid
overcrowding of workers or having more than enough of workers at some point time and on the
other time having not enough workers. This system also aims to provide fairness between the
workers and the owners. Lastly, we have the Menu and Ordering System, this system
improvements’ objective is to make the service offered by the staff to become more effective
and efficient, allowing the customer to feel more comfortable towards the staff and having an
These three systems as a whole have this very objective that greatly helps the business,
the owner, and the staff and as well as the customers to have a good flow and good
relationship, to work smoothly with harmony, all sides are aimed for their betterment.
account as the whole design was merely based on estimation. If ever refinements are
needed after evaluating the system, then the system must be updated. After the system’s
refinement, it will be observe it the modification will really add value to the business.
The proposed system should be able to make the business more organized and
improved out the production efficiently. This should be informed to the people involved such
as the managers, workers and the cashier that they would be knowledgeable about the task
that will be given to them and it will create a better relationship between the team to be more
motivated in working towards efficiency in its assigned jobs. Implementing the system is
recommended to fill out the problems. The company is encountering and preventing it for
I. Input
The following are the materials and information that Uson Pigar-Pigar will be used in
implementing our suggested system in order for them to develop an effective and long-term
solution for the business in their everyday operations. Further, the following inputs that will
A. Shifting System
1. Organizational chart
2. Log book
3. schedules
B. Ordering System
1. Notepad
2. Ball pen
3. Carbon paper
C. Voucher System
1. Columnar
2. Calculator
II. Process
Old system
A. Shifting System
The management is pretty lenient in the shifts of workers. Workers have the discretion
on what time they will come to work and how long they will work. Nevertheless, they still receive
the same amount of wage even if some employees workers for shorter periods than the others.
Two problems arise from these situations, namely; unfair wage to the workers who worked for a
longer period of time and inadequate amount of workers at certain periods of time. When there
is only a small amount of workers when there are many customers, there is delay in entertaining
the customers and serving the food. This causes dissatisfaction for the customers and they
might not come back anymore because of the slow service, meaning less income for the
Another process in the business which has problems is the process of ordering.
Customers first go to the cashier and give their order then they will sit and wait for the food.
They ordered to arrive. The cashier then will give the order to the cook who will prepare the food
the customer ordered. After that, the food will be delivered to the customers. Problems which
are evident include delay of service and inaccurate matching of which customer will receive their
orders first. (Sometimes, customers who recently ordered are the first ones to receiver their
order.)
C. Voucher System
In paying expenses for both business and personal concerns, the workers and owners
just take cash form the cashier and give the payment. They do not list the expenses they pay
which is the reason they do not know whether they had a profit or loss. Moreover, the owners
violated the Separate Entity Assumption so the financial position and performance of the
New System
A. Shifting System
The first system is the shifting of the workers. The proponents of this group recommend
3 shifts, which consist of seven hours and twenty minutes of work every shift. From the very
opening of the restaurant, 4:00am, the morning shift will log in to the logbook, which consist of
the name, date, and time of log in and its shift whether morning, afternoon or night shift. Their
shift will be equal, meaning each worker will be able to work morning, afternoon and night shift.
The schedule is the shift of the worker for the next day will be the next shift after the shift they
work. For example, if X’s morning shift, its next shift for the next day is night shift, then afternoon
for the next. This is continuous throughout the week, except if there is a peak season, the
management could call for more workers and pay them equally. Before logging out, the workers
should turnover their works to the next shift. Like if he/she is a waiter, he/she should give
knowledge to the next waiter what costumer he is handling, if the costumer are still haven’t
receive complete order, what they want, etc. This process repeats every shift until closing time
every day.
B. Ordering System
The second system is the taking of the orders. We proposed that the owners should
have notepads and carbon paper for the proper process of taking the orders. The proponents of
this group would like to change this process to a restaurant-style one. First the customers will sit
at a table and call for a waiter to order. The waiter will hand over the order to the cashier and the
kitchen. Next, the cook will prepare the food ordered and at the same time the cashier prepares
the receipt. When the food is cooked, he will call the waiter to serve the food to the customers
who ordered it. On this matter, it is a “first come first serve”, meaning the first customer who
ordered will be the priority to be cooked and served. After the customers finished eating, they
will call the waiter to “bill out” and the waiter will give the customer their receipt where all their
orders are listed and the total price the customer will pay. The customer will surrender the
payment to the waiter and the waiter will come back for any change. Afterwards, when the
customers leave, the waiter will clean the table for the next customers who will use the table and
To correct this system, the workers will record the expenses they are paying by listing
them to the columnar with the amount and purpose of the expenses whenever they have any.
III. Output
The shifting of workers system when applied will result to a; first, more disciplined
workers, a well-disciplined workers is very important in every business because it will help them
to move forward, it will help to improve the workforce performance and provide a safe and
honest environment in the workplace and also it will put both the employees and managers on
their both behaviours. Second, it promotes fairness within the workers especially on their
compensation and because of this fairness that they have in their work it helps them to avoid
the feeling of being insecure or envious. Third, organize time of works they’ll have a time in and
out in work. Fourth, avoid overcrowding or having a more than enough of workers and or
sometimes having a few workers, and so it makes their service to have a good flow, more
effective and efficient. This system will benefit both the workers and owner, make their
The menu ordering system is another way of making the workforce more organized.
Having it in a business leads them to achieve and offer a more effective and efficient service to
their customers. It will also avoid confusion in taking orders and getting payment.
By using the voucher system, Uson Pigar-Pigar may able to know what is the real income
and expense of the business. It enables them to monitor and control the cash inflows and
outflows of their business. It will also help them to avoid the violation of Separate Entity.
constraints that define a satisfactory system. It includes the performance of the workers after the
implementation of the system. It also describes the quality attributes in a system. It includes the
performance of the workers after the implementations of the system and also the learning and
use of the new system. The voucher system should present measurements accurately and
records effectively.
The system should be reliable. The system should be effective and efficient. Using the
system should consume less time and fewer resources and less cost.
LOGICAL DESIGN
Organizational Chart
Owner
Financial Supervisor
Manager
Bookkeeper
Cashier Chief Dishwasher Servers
Shifting Schedule
Official Receipt
Uson Pigar-Pigar
Phone(075)-653-0812
Total
Discount
Thank You. Please Come Again Net Amount
Payment
Change
Cash Disbursement
Uson Pigar-Pigar
Phone(075)-653-0812
Grand Total:
Order System Cycle
①
Custome
Waiter r
②
Waiter
③ ④
Cashie
Kitchen r
⑤ ⑦
Waiter
⑥
Customer Waiter
⑧
⑧
Final
Settlement
⑨
Waiter
⑨
Table
1. The waiter goes to the customer.
2. The customer will give his order to the waiter and the waiter will write down the order in
the order slip.
3. The waiter will go the kitchen to give a copy of the order to the cook.
4. The waiter will go the cashier to give a copy of the order.
5. When the food is ready, the cook will call the waiter to get the order.
6. The waiter will serve the food to the customer.
7. When the customer finishes eating, he will call the waiter and ask for the bill. The waiter
will go to the cashier and get the bill to present it to the customer.
8. The customer will give the payment to the waiter who will hand over the payment to the
cashier. The cashier then will give the change, if any, to the waiter who will give it to the
customer.
9. Lastly, the waiter will clean the tables after the customer leaves.
Shifting/Login/Out Cycle
Login Working
Hours
Endorse to the
Log-out
next batch