Brew Berry Food And Beverage Control System Accounting Essay

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Retail establishment specifically that serves food and beverages has become large and successful businesses in the world. The restaurant industry is comprised of over 945, 000 restaurants and foodservice outlets employing 13.1 million people. No wonder entrepreneurs at the present time switched to more advance systems to be more competitive.

Nowadays, establishment are moving towards modernization entrepreneurs our now encouraged to expand their restaurant's manual system into a more flexible and accurate system that will provide less time in managing information inside the establishment. From hand-written data sheets to Microsoft Excel data sheets and now to the most advanced system they could afford.

According to Clement Ojugo (2009) the restaurant business is very unforgiving when management cost and sales are inadequate, as far as profit and loss statements are concerned. Based on the Restaurant Industry Operations Reports 2007 by Deloitte and Touché, the average profit margins are 5.6 percent for full-service operations and 9 percent for limited-service restaurants. Not only is there little room for financial management missteps, but these problems are also compounded by a lack of understanding and business skills like operating expenses too high relative to sales, Menu items not accurately documented and costed, Excessive inventory items in relation to sales, Inaccurate financial reporting, Inadequate cash flow and absence of well organized operating and financial controls.

Anupam Mukherji (2006) says explore the role of food and beverages, and processing methods involved in their preparation and conservation. It provides information on the objectives and methods of cooking, kitchen management, use of various cooking equipments and tools, procedures to make tasty food items from vegetables and non-vegetable sources.

Brew Berry Food & Beverage Control System offers the easiest, most complete way to create recipes, manage ingredients and costing of food and beverage. Brew Berry Food & Beverage System clean, intuitive interface means that even the least experienced users can be up and running in no time at all.

The Brew Berry Food & Beverage Control System provides restaurant managers with tools necessary for a better work in market list, nutrition, recipe management, stock control/purchasing and security system. These are all design to meet the needs of restaurant operations.

2. FRAMEWORK

This study examines the issues involved in food and beverage control from the point of view of management and its significance and importance to consumers, restaurant purchasers and food and beverage entity owners. It also provides a break-even analysis and discusses menu pricing and food purchasing. Finally, the study concludes with an analysis of storage, product, beverage and bar control.

 The researchers used FIRST-IN-FIRST OUT METHOD (FIFO); the FIFO method assumes that a company uses the goods in the order-in which it purchases them. In other words, the FIFO method assumes that the first goods purchased are the first used first sold. The inventory remaining must therefore represent the most recent purchases (Ed C. Mercado, 2007).

FIFO often parallels the actual physical flow of merchandise because it generally is good business practice to sell the oldest units first. That is, underfoot, companies obtain the cost of ending inventory by taking the unit cost of the most recent purchase and working backwards until all units of inventory have been coasted. This is true whether a company computes cost of goods sold as it sells goods throughout the accounting period or as a residual at the end of the accounting period (D.Chandra Bose, 2006).

Administrator

Order, Recipe & Time of Order

Supplies, Ingredients,

Food Cost & Reports

View Inventory, Portioning & Reports

Kitchen

Stock Room

View Budget Supply & Portioning

Brew Berry

Food & Beverage Control System

Generates Food Gross Cost, New Recipes & Recipes of The day

View Orders, Time of Orders & View Inventory

Cashier

View Inventory, Reports from Kitchen & Inventory

Generates Report, Orders, Timed of Orders

View Food Cost

Figure 1. Brew Berry Food & Beverage Control System

Narrative Description of the Proposed System

Figure 1 illustrates the context diagram of the proposed system for Brew Berry Café and Restaurant. The proposed system will automate the transactions. The cashier will take the order of the customer. The order will then transfer to the kitchen, the recipe and the portioning will appear including the time of order. Automatically, the portion use will be seen in the stock room for the update of the inventory including the prices of each portion and the food cost. Lastly, the system will send the entire inventory reports to the administrator, it includes all transaction and waste for that certain day.

3. OBJECTIVE OF THE STUDY

General Objective of the study:

The goal of the system study is to develop a computer-based system specifically designed for food and beverage management and inventory system. The proposed system is intended to help Brew Berry Café and Restaurant to make intelligent decisions that help to cut the overall cost of sale while maintaining profits.

Specific Objectives of the study

The study sought to accomplish the following specific objectives:

To codify recipes and manage ingredients more effectively. This will help to price food more accurately and ability to provide more nutritional information on the food. Also price can more accurately to undercut for competition but still making a quantifiable profit.

To create a database of suppliers and ingredients for Brew Berry Café and Restaurant, and enables them to manage ingredient pricing more effectively.

To create purchase order for more so can maintain a minimum level of perishable stock and free up your capital. It also create work list, so that staff taking delivery of orders know exactly what to expect on any given day.

To give report in food, supplier, how volatile ingredient's price has been in the past few months and the best seller of the month.

4. STATEMENT of the Problem

The study specifically sought to address the following problems of Brew Berry Café and Restaurant:

Unable to generate accurate monitoring of inventory of foods and beverages.

Uncompetitive pricing in food and beverage.

Too much waste than food to be serve.

5. SCOPE AND LIMITATION

The proposed system covers the market listing, recipe management, stock control/purchasing and security system. The system can do the following:

Has a drawing tool for recipes.

Has a food and beverage costing feature.

Has inventory of food (includes raw products) and beverages.

Automatically updates the user of low stock level products.

Our study limitations are as follows:

Reservation.

Billing of customer order.

6. SIGNIFICANCE OF THE STUDY

The findings of this study will benefit the following entities.

The Owner - The proposed system will help the brew berry café and restaurant enhance its operation specifically in market listing, recipe management, stock control/purchasing and security system.

The Employee - The findings of this study will help the persons involve (specifically on Inventory) to trace easily the status or condition of food, beverage and supplies.

To the Future Researchers - The findings of the study will provide understanding to the researchers for related studies to be conducted for other restaurants.

7. OUTPUT

The output of the study is the Food and Beverage Control System for Brew Berry Café and Restaurant. All program codes are documented and the Program Structure, Database Specifications and Design, and User Manual are also compiled.

8. RESEARCH METHODOLOGY

System Design

Implementation

Testing

Deployment of System

Maintenance

Requirement gathering and analysis

Figure 2. A Simplified Version of Water Fall Model

The researchers used the simplified water fall model, which illustrates the sequential software development process in which progress is seen as flowing steadily downwards through the phases. Water fall development has distinct goals for each phase development from conceptualization through designing, implementation, testing, installation, troubleshooting, deployment of the system, and maintenance.

The Requirement Gathering and Analysis. The researchers surveyed literature and interviewed the user about the company's present system so that the system limitations could be identified and addressed

System Design. A system with applications addressing the present system's limitations was designed and developed.

Implementation. The developed system was applied given the permission of the company.

Testing. The developed system was subjected to interface testing, functionality testing, and front-end and back-end integration testing.

Deployment of the System. After a series of testing, the system was deployed to the working environment.

Stock Room8.1. CURRENT SYSTEM

Reports & Ingredients

Product Costing

O

Brew Berry Current System

Reports

View Orders

Cashier

Administrator

Take Orders

Gross Cost & Recipe of the day

Figure 3. Current System

Narrative Description of the Current System

Figure 3 illustrates the context diagram of the current system of Brew Berry Café and Restaurant. The cashier will take the order of the customer. An order slip will be send to the kitchen. The list of supply and ingredients used will be send to Stock room for the update of the inventory. Lastly, the entire inventory reports includes the waste will be send to the administrator. All the transaction process is done manually by the manager and staff of the restaurant.

O

Brew Berry

Food & Beverage Control System

Generates Food Gross Cost, New Recipes & Recipes of The day

Kitchen

Administrator

View Inventory, Reports from Kitchen & Inventory

Generates Report, Orders, Timed of Orders

View Orders, Time of Orders & View Inventory

Order, Recipe & Time of Order

View Inventory, Portioning & Reports

Supplies, Ingredients,

Food Cost & Reports

Cashier

Stock Room8.2. PROPOSED SYSTEM

Figure 4. Proposed System

Narrative Description of the Proposed System

Figure 1 illustrates the context diagram of the proposed system for Brew Berry Café and Restaurant. The proposed system will automate the transactions. The cashier will take the order of the customer. The order will then transfer to the kitchen, the recipe and the portioning will appear including the time of order. Automatically, the portion use will be seen in the stock room for the update of the inventory including the prices of each portion and the food cost. Lastly, the system will send the entire inventory reports to the administrator, it includes all transaction and waste for that certain day.

9.0. PROJECT DESIGN

9.1. Entity Relationship Diagram

9.2. DATA DICTIONARY

Table name: Customer

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

cust_no

autonumber

Long integer

Not Null

Customers number

cust_name

txt

15

Not Null

Customers name

cust_date

date

10

Not Null

Customers date

cust_time

Time

6

Not Null

Customers time

Table name: Order_list

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

cust_no

autonumber

Long integer

Not Null

Customers number

recp_id

autonumber

long integer

Not Null

recipe number

order_timeIn

time

10

Not Null

order time in

order_timeOut

time

10

Not Null

order time out

food_ordered

text

20

not null

food ordered by the customer

quantity

number

10

not null

quantity

food_price

number

10

not null

food price

Table name: Recipe_list

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

recp_no

number

5

Not Null

recipe number

recp_name

text

15

Not Null

recipe name

ingredients

time

10

Not Null

ingredients

prod_use

time

10

Not Null

product use

Table name: Damage

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

dam_date

date

10

Not Null

damage date

dampershift

varchar

10

Not Null

damage per shift

dam_desc

text

20

Not Null

damage description

Table name: Product

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

prod_id

number

10

Not Null

product id

price

autonumber

long integer

Not Null

recipe number

qty_hand

number

5

Not Null

quantity on hand

category

time

10

Not Null

product category

prod_desc

text

20

not null

product description

amount_pp

number

10

not null

amount per pack/bottle

unit_pp

number

10

not null

unit per pack /bottle

ROP

varchar

10

not null

reorder level

prod_date

date

10

not null

product date

Table name: Employee

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

E_id

number

10

Not Null

employee id

Epass

varchar

10

Not Null

employee password

Fname

text

10

Not Null

employee first name

Lname

text

10

Not Null

employee last name

address

text

20

not null

employee address

sex

text

1

not null

employee gender

contactno

number

15

not null

employee contact number

salary

number

10

not null

employee salary

Table name: Supplier

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

sup_name

text

15

Not Null

supplier name

sup_address

text

30

Not Null

supplier address

Table name: Admin

NAME

DATA TYPE

WIDTH

VALUE

DESCRIPTION

A_id

number

10

Not Null

product id

Apass

autonumber

long integer

Not Null

recipe number

saltemp

number

5

Not Null

quantity on hand

salper

time

10

Not Null

product category

salnew

text

20

not null

product description

O_report

number

10

not null

amount per pack/bottle

E_report

number

10

not null

unit per pack /bottle

P_report

varchar

10

not null

reorder level

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