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Uson Pigar - Pigar

Submitted by:

Carreon, Woodrow Pden

De Guzman, Franz Josef

Castro, Cresca

Distor, Arah jean

Naron, Be-Ann Charlotte

Resuello, Jona

Samera, Sharlene

(Group 3)

Submitted To:

Mr. Gerome Romero, CPA

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 got married and blessed to have children.

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

wrapper and grinding of coconut.

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.

II. PROBLEM STATEMENT

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

in another place, it will be easier for them to manage their business.

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

proper and faster way of ordering.

II. BACKGROUND

A. PROBLEM, OPPORTUNITY OR DIRECTIVE STATEMENT:

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

in another place. It will be easier for them to manage their business.

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

just need be to train a little bit.

B. 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 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

married and blessed to have children.

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.

C. PROJECT GOAL AND OBJECTIVES:

Goal:

 To provide a customer satisfaction, by improving the efficiency of the service/employees

working with/ on the business.

Objective 1: To have enough workers and shifting.

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

of rush hour or not.

Objective 2: To have the proper way of ordering/paying.

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

at the same time to be served.

Objective 3: Strict rule of their roles.

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

existing system in operating the business.

III. SCOPE

A. STAKEHOLDERS

The success of a project depends on stakeholders. When the business achieves its

objectives and meets or exceeds the stakeholder’s expectation, success is guaranteed. A

stakeholder is an individual who either cares or interested in the business. For this project

these are the following individual who will be the stakeholders.

Cashier - The one who will receive the processed payment from the waiter and the one

who will issue the receipts to the customers.


Staffs - The one who will apply the “Menu and Ordering System” in order to perform their

tasks effectively and efficiently.

B. KNOWLEDGE

The knowledge required for the stakeholders is the basic knowledge in handling their

customers and give them the satisfaction they want.

C. PROCESSES

 Voucher and Internal Financial Control System

1. Established the propriety of the transactions.

2. Established the amount being paid.

3. Name the ledger accounts in which the transactions is to be recorded.

 Shifting System

Use Case Log in

Primary Actor Staffs

Goal Enable the staffs to log in in the log book

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.

Use Case Log out

Primary Actor Staffs

Goal Enable the staffs to log out in the log book


Preconditions -

Trigger The staffs is no longer requires to access in the log book to

perform their task

Scenario 1.The staffs write the time of “log out” in the log book
2.The assigned guard checks the time

 Menu and Ordering System

Use Case Accept Order

Primary Actor Waiter

Goal Accept an order that has been placed by customer

Preconditions A customer has placed an order

Trigger Every waiter has an assigned table

Scenario 1)The waiter will write down the customer orders


2)The waiter confirms the order
3)The items in the order are sent to the kitchen for

preparation

Use Case Deliver Item

Primary Actor Waiter

Goal Deliver a ready item to its customer

Preconditions An item for a table assigned to the waiter is prepared and

ready

Trigger The waiter will be notified by the other staff

Scenario 1)The waiter will get notified


2)The waiter delivers the item to the customer who ordered it
3)The waiter marks the item delivered through marking it on

his notepad
Use Case Process Cash Payment

Primary Actor Waiter

Goal Charge the customer for their meals taking the payment

Preconditions Meals have been assigned to the table’s cash payment bill

Trigger The waiter finalizes the customer’s bill

Scenario 1.The waiter checks the orders and price


2.Proceed to the cashier together with

Use Case Receive the Bill

Primary Actor Cashier

Goal To receive the payment

Preconditions The waiter finalized the bill

Trigger

Scenario 1.Recompute the total amount of the bill


2.Issue receipts
D. COMMUNICATION

The system project will be communicated to the owner of the business by means of formal

presentation.

IV. PROJECT APPROACH

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

and by observation, problem statement is completed.

Submitted on: August 8, 2017

Statement of Work- it describes the work to be done and the contract used between those

actors of the system.

To be submitted on: August 22, 2017

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

the system owners and system users.

To be submitted on: last week of August

Requirement analysis- “what do the users’ needs and wants from the system?" It is the

outline that defines the business requirement for a new system.

To be submitted on: first week of September

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

blocks are useful framework in documenting the business requirements.


To be submitted on: second week of September

System proposal- communicates the recommended solutions through meeting with the

owner by written report or by presentation.

To be submitted on: last week of September

V. MANAGERIAL APPROACH

A. Team Building Considerations

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

makes them more efficient and more productive in their workplace

B. Manager and Experience

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

aspects of the specific project.

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

training on the kitchen.

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

see how helpful and beneficial our suggested systems are.

E. Reporting Methods and Frequency


The system will be presented using formal presentation by means of Power Point

Presentation. The system will be reported to the business owner twice in order to check if the

system is properly applied or implemented.

VI. CONSTRAINTS

A. Start Date

This project system was started on June 17, 2017.

B. Deadlines

It must be submitted until the last week of September.

C. Implementation

It will be implemented on the second semester.

D. Budget

Log Book Php 50


Ballpen Php 75 (Php 5 x 15 waiters)
Carbon Paper Php 50
Columnar Php 30

Note Pad Php 120 (Php 8x15 waiters)


Total: Php 325.00

E. Technology

The system used is manual because we only used Log Book and Note Pad.
PROBLEM ANALYSIS

A. Understand the problem domain

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

be read on the next phases of this paper.


B. Analyze Problems and Opportunities

Cause

They don’t have the There is no proper


Some of the workers are
knowledge about the assignment of
not fulltime
assumption responsibility

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

assumption for them to solve the problem.

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

responsibility of each worker.


Third, shifting of the staff. Although the Uson Pigar-Pigar has many workers, they don’t have

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.

C. Establish system Improvement objectives

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.

• To make the worker’s job easy


• To make the worker’s motivated
• To organize the budgeting system
• To implement separate entity assumption
• To create better relationship between workers
• To make the management have a better understanding about how to run the

business more efficient.

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

easier transaction between them.

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.

D. Update or refine the project plan

When the system is implemented, refinements or modifications must be taken into

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.

E. Communication Findings and Recommendation

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

more problems that they may have in the unforeseeable future.


REQUIREMENT ANALYSIS

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

be needed in the implementation of the system are enumerated:

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

business. This kind of situation should be avoided.


B. Ordering System

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

business cannot be determined.

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

the process repeats all over.


C. Voucher System

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

relationship stronger and have understanding with each other.

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.

IV. Non-functional Requirement


Non-functional requirements, is the description of other features, characteristics and

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

Monda Tuesda Wednesda Thursda Saturda


Morning Shift y y y y Friday y
4:00 A.M. - 11:30
A.M. Team 1 Team 2 Team 3 Team 1 Team 2 Team 3
Mid Shift
11:30 A.M. - 7:00
P.M. Team 2 Team 3 Team 1 Team 2 Team 3 Team 1
Night Shift
7:00 A.M. - 1:30
A.M. Team 3 Team 1 Team 2 Team 3 Team 1 Team 2
Daily Log Book

DATE EMPLOYEE START SIGNAT END SIGNATURE REGULAR OVERTIME TOTAL


NAME TIME URE TIME TIME HRS. HRS.

Official Receipt
Uson Pigar-Pigar

561 Binmaley-Dagupan Regional Highway

Phone(075)-653-0812

Bill No:________ Date:________

Product Quantity Price Total Amount

Total
Discount
Thank You. Please Come Again Net Amount
Payment
Change

Cash Disbursement

Uson Pigar-Pigar

561 Binmaley-Dagupan Regional Highway

Phone(075)-653-0812

Date Product Quantity Price/Unit Total Amount

Grand Total:
Order System Cycle


Custome
Waiter r

Waiter

③ ④
Cashie
Kitchen r

⑤ ⑦
Waiter

Customer Waiter


Final
Settlement


Waiter

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

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