PATTY’S INGREDIENTS

DELIVERY-RECEIVING SYSTEM
(PIDRS)

Members:

Herrera, Preacher J.
Lisondra, Mark Elmer B.
Jumawan, James P.
 INTRODUCTION

In the bustling world of bakeries, where the aroma of fresh breads and pastries

captivates customers, there lies a hidden foundation essential for success. Nestled in the heart

of Bayawan City, Patty's Bakery is known for its delicious pastries and bread. But there's

more to its success than just tasty treats – it's all about how the bakery handles transactions

and manages ingredients. This study takes a closer look at what makes Patty's Bakery not just

a place for good eats, but a standout in how it runs its day-to-day operations.

For any bakery to thrive, it needs smooth transactions and careful ingredient

management. Patty's Bakery knows that building trust through these basics is crucial for

keeping money flowing in. This, in turn, allows the bakery to invest in new ideas and keep

serving up tasty treats. The behind-the-scenes efficiency of these processes is what sets

Patty's Bakery apart in the food scene of Bayawan City.

But it's not just about the money. This study also looks at how Patty's Bakery

responsibly handles ingredients. It's not just about making sure the end product tastes great –

it's about doing business in a way that's responsible. Patty's Bakery is committed to using

ingredients wisely to reduce waste, follow sustainability goals, and meet health standards. In

the world of baking, Patty's Bakery strikes a balance between being creative and being

responsible, all to give customers top-notch quality.

In short, Patty's Bakery's success isn't just about its tasty offerings. It's about how well

it handles transactions and manages ingredients on a daily basis. Often overlooked, these

basic processes are the building blocks of Patty's Bakery's achievements and what makes it

stand out in Bayawan City's competitive food scene. This study aims to dig into these

everyday tasks, exploring how making them better not only makes the bakery run smoother

but also adds to Patty's Bakery's lasting impact in Bayawan City's food scene.
 STATEMENT OF THE PROBLEM

Patty’s Ingredients Delivery-Receiving System research will seek to answer the following

questions:

1. What are the processes in Patty's Bakeshop that are in need of automation?

2. What are the drawbacks of manual checking of stacks and delivery verification?

3. What are the requirements needed in developing the Patty's Ingredients Deliver-Receiving

System? In terms of:

3.1 Delivery slip checking

3.2 Checking of remaining stocks

3.3 Stocks report to management

4. What are the requirements needed in Implementing the Patty's Ingredients Deliver-

Receiving System? In terms of:

4.1 Delivery Slip Checking

4.2 Checking of remaining stocks

4.3 Stocks report to management

The proposed study on the Ingredients Deliver-Receiving System for Patty's Bakery

will be beneficial to the following:

Future Researchers This study serves as a valuable resource for future researchers delving

into the enhancement of operational processes within the bakery industry. It provides a

foundation for exploring innovative solutions to challenges related to transactional efficiency

and ingredient management.

Patty’s Bakery Owner The outcomes of this study offer practical and actionable insights.

The proposed Ingredients Deliver-Receiving System is poised to streamline processes, reduce

financial losses, and ensure compliance with health regulations. This, in turn, enhances

overall operational effectiveness, providing a competitive edge in the market.

Patty’s Employees The study's significance extends to bakery employees involved in the

day-to-day operations. Implementing the Patty’s Ingredients Deliver-Receiving System not

only addresses the issue of ingredient theft but also fosters a more secure and positive

working environment. This can contribute to higher employee morale and job satisfaction.

Customers Who are integral to the success of Patty's Bakery, stand to benefit significantly.

The system aims to improve transparency and trust, ensuring that customers receive products

made with secure and quality-assured ingredients. Additionally, optimized processes

contribute to faster service and a better overall customer experience.

Competitive Positioning The study's findings are crucial for Patty's Bakery in terms of

competitive positioning within Bayawan City's bakery market. Implementing the Ingredients

Delivery System can enhance the bakery's reputation, attract more customers, and establish a

solid foothold against competitors.

Our research is dedicated to crafting an automated delivery system tailored for Patty's

Ingredients, situated in Bayawan City, Negros Oriental. The primary objective is to augment

the efficiency of ingredient deliveries, presently handled through manual processes. The

study aims to design, develop, and assess the effectiveness of this system, concentrating on

elements such as order processing, delivery tracking, user interface, customer

communication, and seamless integration with Patty's existing operations. The beneficiaries

of this system encompass Patty's Ingredients staff members engaged in ingredient

procurement and management, as well as the owner overseeing overall business operations.

Despite its comprehensive scope, this study is confined to the specific context of

Patty's Bakery in Bayawan City, limiting the generalizability of findings to other bakery

settings. Resource constraints, including time, budget, and data accessibility, may impact the

study's comprehensiveness. External factors such as market fluctuations and regulatory

changes, as well as human factors influencing the success of security measures, are

acknowledged limitations. Additionally, the study recognizes the subjective nature of

customer perception and the potential evolution of technology post-study, which may impact

the sustainability of proposed solutions. These limitations provide a realistic framework,

guiding the study's focused approach and interpretation of results.

1. Patty’s Ingredients Deliver-Receiving System (PIDRS) - Refers to the proposed

automated system designed for Patty's Bakery, focusing on optimizing transactional

efficiency, ingredient delivery-receiving management, and security protocols.

2. Transactional Efficiency - The effectiveness and speed at which bakery transactions,

including sales and inventory management, are conducted to ensure smooth day-to-day

operations.

3. Ingredient Pilferage - Unauthorized removal or stealing of valuable bakery ingredients,

posing a financial risk and potential disruption to bakery operations.

4. Goods Inspection Procedures - Systematic methods employed for examining incoming

bakery ingredients to ensure their quality, quantity, and compliance with safety standards.

5. Buffer Mechanism - A proactive feature in the PIDS that signals an alert or reminder

when ingredient stock levels are low, facilitating timely replenishment and minimizing

disruptions in bakery operations.

6. Operational Effectiveness - The overall efficiency and success of Patty's Bakery in

achieving its business objectives, including providing quality products, ensuring customer

satisfaction, and maintaining a competitive position in the market.

7. Market Competitiveness - Patty's Bakery's ability to position itself effectively in the

bakery market of Bayawan City, considering factors such as customer trust, product quality,

and operational efficiency in comparison to competitors.

alert system or buffer mechanism to address potential ingredient shortages, contributing to

operational resilience.

CHAPTER 2

REVIEW RELATED LITERATURE

The goal of Patty’s Ingredients Deliver-Receiving System is to ensure the efficiency

and success of the bakery and its branches. In the ever-evolving landscape of the food

industry, the need to enhance the speed and security of the delivery process has become

paramount. This system explores key goals to achieve a faster and more secure bakery

ingredient delivery process, outlining specific objectives to streamline operations and meet

the demands of today's dynamic market.

According to Shane Whitaker (2013), because many raw materials present a variety of

operational issues, automated ingredient handling systems that assist in making bakers more

proficient can be real game-changers. A well-thought-out ingredient system reduces

operational errors and, therefore, wasted materials, noted Dominique Kull, manager, bakery

supply systems, Buhler, Inc., Minneapolis. Product quality also is more stable using

automated ingredient systems, and these systems may allow bakeries to decrease the amount

of ingredients per batch, he added. Automated ingredient handling systems result in greater

precision in ingredient delivery. “This increase in accuracy can result in an overall reduction

of ingredient usage over an extended period,” Mr. Stricker said. “An automated system also -

reduces the amount of bag handling and, thus, the potential for product waste due to spills in

the material handling process.” Automated ingredient handling systems help remove much

of the activity that creates dust problems in plants. As Mr. Nadicksbernd pointed out, super
sacks and automated weighing systems eliminate manual emptying of bags, which is often

the source of dust. “Properly addressed dust mitigation produces simplified dust collection,”

he said.

The primary advances in ingredient handling systems continue to be in the area of

controls. “Electronic scales on silos, hoppers, bulk bag unloaders and even bag dumps

provide much better recipe control and inventory management information than old paper-

based systems,” said Bill Kearns, vice-president of engineering at The Fred D. Pfening Co.,

Columbus, OH. Automated tending and alarming with weighing and delivery systems can

flag problems areas before they become serious. “Bench scales with HMI prompts and

acknowledgements can dramatically reduce operator errors and improve quality,” he added.

According to Priscila Bredariol & Fernanda Maria Vanin (2021), the industries and

bakeries that produce bread have an important position around the world due to the

widespread consumption of this product, which also includes the international nutritional

aspects. The reviewed literature for baking bread has highlighted the effects of the baking

process on the characteristics of the final product, whether in relation to its physical

(technological) properties or in relation to its nutritional quality. The final aspects highlighted

the need for further studies, as well as professionals in the processing industry, health care,

and opinion makers, by providing clear and guided advice about the positive effects of bread

on human nutrition.

According to lowrysolutions.com which have little similarities to our system process

and ingredients handling, the article states that the raw materials should be affixed with an

identifying label that includes a code name and/or number, possibly a pallet identifier,

received date, discard date, lot code, allergen content status, and, when needed, the storage

requirements (for example, refrigerated, frozen, or ambient). The product identification

may be paper or electronic, a KDE for this step in the supply chain.

Storage procedures vary in sophistication, depending on whether or not the facility

has an electronic warehouse management system (WMS). With a manual system, raw

materials may or may not have designated storage slots. Allergens should be taken into

account, through the use of written standard operation procedures (SOPs), when determining

where to store raw materials so that cross-contact does not occur. Raw materials should be

arranged in a manner that allows for first in–first out (FIFO) or first expired–first out (FEFO)

stock rotation. When raw materials are moved to staging for production, a best practice would

be to record the lot codes and quantity moved so that all locations of the lot can be tracked.

This record would be a KDE.

Patty's Bakery's Ingredients Deliver-Receiving System is grounded in the Agile

Software Development Life Cycle (SDLC).

Agile's flexibility and iterative approach allow for continuous refinement, quick

adaptation to changing needs, and active collaboration with bakery stakeholders. This

framework, with its rapid release cycles, ensures timely implementation of essential features
like the alert mechanism for ingredient shortages, aligning seamlessly with the bakery's

dynamic operational requirements.

CONCEPTUAL FRAMEWORK

As we embark on the development journey of Patty's Ingredients Deliver-Receiving

System, we collectively follow a structured approach through the key phases of the Software

Development Life Cycle (SDLC): planning, design, development, testing, deployment,

review, and launch.

In the planning phase, we conduct a comprehensive assessment of Patty's Bakeshop's

transactional processes and ingredient management practices to pinpoint areas requiring

automation. Simultaneously, we identify the drawbacks associated with manual checking in

stacks and delivery verification, laying the groundwork for establishing the requirements

essential for developing and implementing the Patty's Ingredients Delivery-Receiving

System, including the incorporation of a buffer for specific ingredient stock shortages in the

stockroom.

Moving into the design phase, we collaboratively create detailed design

specifications, emphasizing user-friendly interfaces for bakers, sales ladies, and delivery men.
Together, we develop wireframes and prototypes, focusing on features like delivery slip

checking, stock verification, real-time reporting, and the integration of a buffer system for

specific ingredient stock shortages. Our collaboration with stakeholders plays a crucial role in

gathering design feedback and making necessary adjustments to ensure the system meets

everyone's expectations.

In the development phase, we implement the Patty's Ingredients Deliver-Receiving

System with a priority on features such as delivery slip checking, remaining stocks, stock

reporting, and the integration of a buffer system. Our regular code reviews and feedback

integration from bakers, sales ladies, and delivery men drive continuous improvement,

aligning the system with evolving operational needs.

During the testing phase, we work together to conduct thorough testing, including unit

testing, integration testing, and user acceptance testing, ensuring the system's reliability and

stability. Identifying and resolving bugs promptly collectively addresses the drawbacks of

manual checking, contributing to an overall enhancement of system effectiveness.

Deployment occurs in incremental stages, where we implement features like delivery

slip checking, stock verification, reporting, and the buffer system in a controlled

environment. This phase allows us to collectively monitor system performance and gather

initial user feedback, reducing the risk of disruptions and providing valuable insights for

further improvements.

Deployment, the review phase involves all stakeholders, where we collectively collect

feedback on the functionality and usability of the Patty's Ingredients Deliver-Receiving

System. Regular reviews, inclusive of discussions on the buffer system, assess the

effectiveness of implemented features and identify areas for ongoing improvement, ensuring

continuous alignment with bakers, sales ladies, and delivery men input.
 The final phase, launch, marks the collective release of the fully developed Patty's

Ingredients Deliver-Receiving System for full-scale implementation at Patty's Bakeshop in

Bayawan City. We collectively monitor system performance, including the buffer system,

during the initial launch, addressing any immediate issues and signalling the system's

readiness for widespread use. Our collaborative framework aims to guide the development

process, delivering a robust and tailored solution to enhance the efficiency of Patty's

Ingredients management.