DESIGN AND IMPLEMENTATION OF A WEB-BASED HOTEL RESERVATION SYSTEM: A CASE OF CROWN SUITES HOTEL, MBALE.
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A PRO*ECT PROPOSAL SUBMITTED TO THE DEPARTMENT OF COMPUTER SCIENCE IN PARTIAL PARTIAL FULFILLMENT OF THE RE+UIREMENTS FOR THE AWARD OF THE DIPLOMA OF COMPUTER SCIENCE OF ISLAMIC UNIVERSITY IN UGANDA
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We he here reby by de decl clar aree th that at th this is pr proj ojec ectt pr propo oposa sall is ou ourr or orig igina inall wo work rk,, exc except ept wh wher eree acknowledged and that it has not been submitted before in part or in full to any other University or institution of higher learning for approval Name
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Ta4/e #5 #$!e$! De/a"a!i#$ A22"#3a/ Ta4/e #5 #$!e$! Li! #5 a"#$6m Li! #5 5ig0"e CHAPTER ONE: INTRODUCTION
1' (ackground 11 (ackground 12 $tatement of the problem 1& )urpose of the project 1* $pecific objectives of the project 1+ $cope of the project 1 -otivation for the project CHAPTER TWO: LITERATURE REVIEW
2' .verview 21 Technology/s effect on 0otels" building a strategic competitive advantage 22 The strategic management process for hotels 2& The broad environment for restaurants 2* Technology/s impact in the restaurant and hotel industry 2+ -anagerial implications in the hotel industry 2 n overview of different types of restaurants 2 %efinitions of management information systems 23 -anagement information systems in hotels 24 online food ordering 241 dvantages for .nline .rdering 242 %isadvantage for .nline .rdering *
21' 5ase $tudy60otel $wiss67arden 8uala 9umpur CHAPTER THREE: METHODOLOGY
&' .verview &1 -ethodology &2 -ethods of data collection &21 :nterviews &22 .bservation &2& %ocument review && Tools to be used in system design &&1 -;$<9 &&2 )0) &&& 0T-9 &* =alidation and Testing &+ :mplementation & nticipated problems to be encountered by the researcher REFERENCES
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CHAPTER ONE: INTRODUCTION %. Ba7g"#0$8
This chapter gives a background to the project? it discusses the development of the hotel industry, and gives a brief status on the case study %.% Ba7g"#0$8
.ne of the most important sectors for the economic growth of the country like Uganda is the Tourism and leisure sector, where no doubt the good facilities, good behavior and good management play a critical role for the thriving of this sector 9odges, @estaurant, @esorts, etc generally classified as hotels, being a major destination for many tourists and leisure seekers should have the proper manpower, facilities and eAuipment to provide a better service hotel can simply be defined as a place where a bonafide traveller can receive food and shelter, provided heBshe is in a position to pay for it and is in a fit condition to be received =arious types of hotels fall into several industry classifications based upon menu style, preparation methods and pricing dditionally, how the food is served to the customer helps to determine the classification $ome business websites like CwwwbusinessdictionarycomD defines hotel as the following" 0otel is a commercial establishment providing, lodging, meals and other guest services :n general, to be called a hotel, an establishment must have a minimum of six letting bedrooms, at least three of which must have attached private bathroom facilities lthough hotels are classified into E$tarE categories C16$tar to +6$tarD, there is no standard method of assigning these ratings, and compliance with customary reAuirements is voluntary U$ hotel with a certain rating, for example, it may look very different from a Furopean or sian hotel with the same rating, and would provide a different level of amenities, range of facilities, and A uality of service 0istorically, a hotel referred only to places that provided tables where one sat down to eat the meal, typically served by a Waiter >ollowing the rise of >ast food and resorts, a new name for the older GstandardG hotel was created, sit6down restaurant -ost commonly, Gsit6down restaurantG refers to a casual dining restaurant with Table service or a GdinerG, where one orders food at a 5ountertop s the hotel business grows in popularity and competition, there is need for effective management to survive in the business industry This entails how the customers are reached out
to, how they are received, how they are served, how facilities are managed among other things This also calls for fast reliable information for decision making for management, hence the need for a proper and efficient hotel information management system with a well6defined reservations and orders system 5rown $uites 0otel -bale Uganda is one of the well6known hotels in -bale :t is richly designed on a beautiful landscape overlooking -ount Wanale, part of the great Fast frican -ount Flgon :t offers uniAue and luxurious amenities for the pleasure and comfort of its customers (y Ugandan standard, the hotel is & star hotel giving services in a way that users and customers have proved 5urrently the hotel has * bedrooms which are four types Csingle, double, and familyD with different prices ll the rooms have shower Cboth hot and coldD, mini fridge, wireless internet service, telephone and room dinning (ookings and reservations for accommodations, conference, and other services is done by telephone or by physical visit ll room allocations are made by the receptionist who is the only with information about availability or non6availability of specific rooms The hotel uses a manual system to manage most of its day to day activities %.( S!a!eme$! #5 !9e 2"#4/em
-bale town is one the fastest growing towns in Uganda 5rown $uites hotel is an organiHation that was established in the area )eople reserve hotels for their day to day activities, for this reason data handling and record keeping for customers is very difficult today because, the hotel has kept the data with paper records in filing cabinets so it can/t allow employees of the hotel to retrieve customer information easily from the manual !ow 5rown $uites has its own website, however a customer who is online can do only a specific action like view the hotel/s profile :t can/t allow customer to book reservation online, cancel reservation online, update reservation online, leave comment online and search room online The existing reservations CmanualD system of hotel has the following limitations •
Fxisting $ystem is manual management $ystem @ecords are managed manually so it is very hard to maintain the records systematically
•
There is no data security in the present system, so any user can view and change the data anyway This compromises its integrity :t/s also prone to fire and no backup systems are in place
•
%ifficult to generate report
•
$torage problems CUpdate, $earch, %elete, FditD, these are very time taking
•
•
!o support in decision6making =ery time consuming and time wasting for both customers and staff >or example in case the phone line in jammed a customer has to go to the premises and sometimes to find all rooms are booked
•
5ost is perhaps the greatest problem of the hotel The hotel tends to lose a lot of money running the hotel manually
These problem and many others not listed above form the basis of this write6up and project %.) P0"2#e #5 !9e 2"#e!
The main objective of this project is to design and develop an effective online hotel reservation system for 5rown $uites hotel, -bale system that is straight forward and seeks to ensure running of a professional, profitable and ethical company, building relationships with customers and providing timely information to management, thus driving business at 5rown $uites hotel and developing the business as a whole %.; S2ei5i #4e!i3e #5 !9e 2"#e!
To achieve the general objective, the project will be broken do wn into the following objectives? 1 @eviewing and investing how the current system works and operates 2 %esign a new system that can overcome the problem of the current system & :dentify functional and non6functional reAuirements for the new systems * %evelop and implement the new system + >orward recommendation about system implementation, direction and guidelines %. S#2e #5 !9e 2"#e!
This project is aimed at finding out how effective the computeriHation of a hotel management information system will improve the operation of the hotel system in small hotels 0owever, out of the several departments that makes up the hotel This research project is restricted to only one
section, bookings and reservations management This includes room reservation, meal reservation,
package
reservation,
management
of
reservations,
and
management
of
housekeeping The guests will use the online room reservation, meal reservation and package reservation facilities They will use the portal to get information for hotel and may have a virtual tour on hotel rooms >or online room reservation, the scope for guests usage will be focused on the instant room reservation with the option to cancel The authoriHed hotel staffs will access the Iback officeJ to manage room, meal, package reservation and to maintain information about the hotel such as room rates and hotel special offers %.< M#!i3a!i#$ 5#" !9e 2"#e! •
(ecause -bale town is very fast growing and a tourist destination city, our group would like
•
to develop a new hotel information management system that a hotel can use to benefit We would like to develop the new system in order to take advantage of the enormous opportunity :5T, and especially the internet provides, thereby adding value to 5rown suites 0otel -bale
CHAPTER TWO: LITERATURE REVIEW (. O3e"3ie= This chapter reviews the literature of the related systems :t looks at what has already been done
in areas of automated hotel reservation and information processing systems This section also explores concepts in hotel management and reservations (.% Te9$#/#g6> e55e! #$ H#!e/: 40i/8i$g a !"a!egi #m2e!i!i3e a83a$!age
5urrent economic conditions have had a dramatic, negative financial impact on the hospitality industry C(randau, 2''4D 5onsumer behavior patterns have been changed for multiple reasons, including high levels of unemployment, a deep recession, and overall fear of what the future holds 0oteliers and restaurateurs will need to look at various strategic vehicles to build and regain customers The face of innovation in technology is continually changing The hotel industry needs to take a proactive stance in implementing technological advances, while continually striving to build levels of service Auality and guest loyalty C-agnini, 0oneycutt, K 0odge, 2''&D 2''* study stated that 'L of a restaurants business base comes from repeat customers The same survey asked hoteliers if it was getting more difficult to maintain customer loyalty +2L percent of the respondents said yes C$anson, 2''*D Tapping into customers needs through the use of information can be instrumental in building loyalty and gaining competitive advantage C)iccoli, 2''3D 0otels are continually competing for employees, locations, and more recently information about customers s more people are using the :nternet there is a high amount of information that is being captured on web server logs C7arver, 2''2D )roper extraction of this information coupled with high levels of service is what will help the hotel industry build competitive advantage in a troubled economy n organiHations ability to take advantage of external environmental factors will help the firm sustain and grow in economically challenging times C.paranma, 0amiltonK ccra6Maja, 2''4D )iccoli, $palding, and :ves C2''1D stated that organiHations need to structure the way they think around how customers think and act (y accomplishing a customer6centred focus, companies will be able to highlight their strengths and highlight opportunities for improvement :nformation regarding customers will continue to have a big impact on the future of the industry
(.( T9e !"a!egi ma$ageme$! 2"#e 5#" 9#!e/
The strategy formulation component is the driving force of the analysis n in depth look at firm direction begins at this point The focus in this stage is to assess the current vision, mission and objectives of the organiHation in addition to examining both the external and internal environments >rom an externalperspective, organiHations need to look at two distinct environments" the broad environment and the task or firm environment C0arrison KMohn, 2''3? 0arrison, 2''&D The broad environment looks at factors, including societal trends, technological advances political and legal trends, economic factors and other major industry innovations The task or firm environment looks at factors such as customers, competition, government agencies, suppliers, and financial intermediaries >inally, the internal environment focuses on factors within the organiHation such as management, financial and human C(erry, 2''4D (.) T9e 4"#a8 e$3i"#$me$! 5#" "e!a0"a$!
.pportunities are discovered when organiHations begin to analyHe the broad environment 0oteliers and restaurateurs need to be cogniHant of these factors and how they can drive change in the industry $ocietal trends and technological trends should be critical points of interest for industry executives >rom a societal perspective, organiHations need to look at influences such as current hot topics, emerging attitudes, demographic shifts and new fads C.paranma, et al, 2''4? 0arrison, 2''&D n example of societal trends that are impacting the hospitality industry would include the explosion of social networking The trend has spanned across several demographic barriers ranging from (aby (oomers to the-illennials There has additionally been an enormous effect on the hotel and restaurant industry (loggers have launched sites commenting about experiences that they have had and have made recommendations regarding the hotel or restaurant $avvy industry executives understand the impact of these societal trends and focus efforts on establishing methodologies that can incorporate appropriate strategies to take advantage of these trends C9uebke, 2'1'D
Technological advances focus on the innovation of products, procedures, or services and how these developments can affect the hospitality industry C;ang K >u, 2''? 0arrison, 2''&D >or example, online reservations have grown exponentially over the years CMin6Nhao K Ming, 2''4D The ability for industry executives to recogniHe the implications of this technological advance and develop strategies to take advantage of it is a critical component of strategy development .ne of the premier online reservation Mournal of pplied (usiness and Fconomics vol 12C1D 2'11portals, .penTablecom, boasted that in 2'' dining seats filled in restaurants through the use of their online reservation system exceeded on e million C@oss, 2''D (.; Te9$#/#g6> im2a! i$ !9e "e!a0"a$! a$8 9#!e/ i$80!"6.
study conducted by 7riffin C1443D investigated how information Cthrough data warehousesD was being utiliHed by restaurantsBhotels, through the investigation of 12 of the largest hotel firms in the industry :n this study, only of the 12 hotels were involved with data manipulation and 2 of the had successfully developed and implemented their own data warehouses Fven though some of the hotels did not have data houses in place they were planning on the future development of this technology -ost of the hotels in the study were, using information for support of strategic market analysis including, targeting new customers, fine tuning loyalty programs, sales analysis and conducting trend analysis The study concluded that the hotels ability to collect, process, and access large amounts of data can help companies build a competitive advantage C7riffin, 1443D -agnini, et al C2''&D have identified six essential factors that can help build successful marketing strategies through the use of data mining, a statistical techniAue that builds models from vast data bases They include, CaD creating direct mail campaigns, CbD planning seasonal promotions, CcD planning the timing and placement of ad campaigns, CdD create personal advertisements, CeD define growing and emerging markets, CfD help in room reservations Cwholesale and business customersD C-agnini et al, 2''&D The factors are recommended to be used in conjunction with other statistical modelling tools and help build competitive advantage ccording to $iguaw and FnH C1444D, companies that effectively use technology will have the biggest affect on the customer satisfaction The authors discussed three hotels which were awarded Ibest practicesJ for their technological innovations
These programs were specifically designed to improve service These hotels were, The (alsams 7rand @esort 0otel, >airmont 5opley )laHa, and the @itH65arlton 5hicago t the (alsams 7rand @esort 0otel in !ew 0ampshire, technology was used to help develop a guest history log The (alsams 7rand used the guest history logs to capture customiHed information on the guests that had already made reservations at the hotel The program was one of the first attempts to use an expert system model to gauge the needs and wants of the guests :nformation was generated in regards to hotel inAuiries, rooms, room types and numbers, special reAuests, times of year visited, any special reAuests, service personnel reAuested, etc C$iguawKFnH, 1444D ll of this information was stored into an individual/s personal file The expert system then can anticipate almost any guest reAuest The success of this program has generated approximately 3+L repeat business for the hotel (. Ma$age"ia/ im2/ia!i#$ i$ !9e 9#!e/ i$80!"6
The technology being developed and implemented by hotels and restaurants is ultimately going to increase the level of service Auality and customer satisfaction industry wide s was seen by the studies conducted in the hotel industry, a primary focus was the improvement of the level of service to the guests C$iguawKFnH, 1444D The same scenario holds true for the restaurant industry $ervice Auality is a construct, which has received a great deal of attention and has been studied empirically in many industries including the restaurant industry C7arver, 2''2? (ojanicK @osen 144*? $tevens, 8nutson, K )atton, 1444D =andermerwe C144&D felt that those companies which would become successful would have had to look at the customer/s entire experience from the pre to post purchase stage $trategic use of technological factors gives industry executives the ability to gauge that experience and to predict purchasing habits of current customers, future customers, clusters of customers, and can break groups down demographically for better analysis C7arver, 2''2D s in the hotel industry, restaurateurs would have the ability to build competitive and strategic advantage by better understanding the needs and wants of the guests, hence building repeat business
)iccoli et al C2''1D believed that competitive advantage which is provided by technology can and will be invaluable to hospitality and other industries in the future :t is also felt that gaining competitive advantage by using technology, as a distinctive competency will reAuire a total commitment from the entire organiHation (.< A$ #3e"3ie= #5 8i55e"e$! !62e #5 "e!a0"a$!.
There are many different hotels types out there !ew hotels open all the time, and concepts vary from piHHa chains to fine sushi restaurants to breakfast cafes and even restaurants that specialiHe in peanut butter and jelly sandwiches %espite the broad range of restaurant concepts, most are classified by one of three major restaurant types, including full6service, fast6casual and Auick6 service This article details the challenges and opportunities operators face within each restaurant type (.? De5i$i!i#$ #5 ma$ageme$! i$5#"ma!i#$ 6!em -anagement information systems provide critical information used to effectively operate a
business -any companies have entire departments devoted to managing, maintaining and configuring their management information systems -:$ began in the late 14's and really gained ground in the 144's (ecause a -:$ represents a significant investment for most organiHations, small businesses must perform thorough due diligence before deciding to implement a new system or overhaul existing systems C-iller, 2''1D -anagement information systems refer to the practice of integrating computer systems, hardware and software used to meet an organiHation/s strategic goals -:$ basically provides companies with four different types of information" descriptive, diagnostic, predictive and prescriptive @-iller, 2''1
-:$ has become very important in the areas of strategic support, data processing and managing by objectives (ecause a -:$ provides enormous amounts of information many companies think they make great investments This holds true only if the information gained from the -:$ generates a change in a company/s harmful behavior @a De"i2!i3e I$5#"ma!i#$
%escriptive information provided by a -:$ gives a company the Iwhat isJ state of the business %escriptive, or Iwhat isJ information, provides the business with pertinent information that captures a specific moment during the company/s operation Fxamples of Iwhat isJ information
include sales reports, financial reports, production reports, shipping, and receiving reports and customer service reports @-iller, 2''1 @4 Diag$#!i I$5#"ma!i#$
-:$ also provides companies with diagnostic information Think of this type of information in terms of an automobile checkup When a vehicle has a mechanical issue, often it gets a diagnostic checkup to determine the problem -:$ provides the same type of diagnostic or Iwhat is wrongJ information The diagnostic information generated compares the Iwhat is wrongJ information to standardiHed correct information 5ompanies use diagnostic information coupled with other information types to make decisions regarding corrective actions >or example, a shipment report indicates how many units of product IOJ shipped Cdescriptive informationD but the key performance indicator report indicates that shipments have fallen below target levels Cdiagnostic informationD @ P"e8i!i3e I$5#"ma!i#$
s indicated by its name, predictive information provides companies with Iwhat ifJ scenario analysis )redictive information generated by a -:$ doesn/t always answer Iwhat ifJ but it does provide companies with information to help determine future scenarios based on current information Fxamples of predictive information include" What will sales look like next AuarterP $hould we increase the forecast for this lineP Will prices stabiliHe next year @-iller, 2''1P @8 P"e"i2!i3e I$5#"ma!i#$
)rescriptive information answers the Auestion Iwhat should be doneJ fter the predictive information provides a company with the Iwhat ifJ scenario and the diagnostic information provides the Iwhat is wrongJ information, the predictive information leads the company in the direction to make an informed decision lthough predictive information does not provide the answer to Iwhat ifJ or Iwhat is wrongJ information, it does give the company the information reAuired to make a decision based on the company/s goals and strategic objectives C7arver, 1444D (. Ma$ageme$! i$5#"ma!i#$ 6!em i$ 9#!e/ @estaurants are built of complex systems for buying, storing, preparing and selling food The
well6being of a restaurant depends on its management information systems, which coordinate everything from scheduling personnel to customer service @estaurant management information
systems should make a restaurant more profitable as well as a better place for customers to eat C7riffen, 2''2D @a P#i$! #5 Sa/e S6!em
Fvery restaurant needs a strategy for taking orders, delivering information to the kitchen and charging customers for their food These systems can be as simple as handwritten notes or as complicated as computer systems that send orders to the kitchen and tally sales for each server $imple systems are less prone to technical difficulties, but they cannot process information as efficiently as smoothly functioning computer systems @estaurant point of sale systems should also include infrastructure for processing credit card payments C7riffen, 2''2D @4 C#mm0$ia!i#$ S6!em
@estaurants depend on communicating information between different divisions, such as servers relaying orders to kitchen staff and kitchen staff letting servers knows that their orders are ready :n addition, restaurant communication systems should enable staff to connect finished meals with the customers who ordered them, and convey details about special reAuests and special needs @estaurant management must also develop information systems for communicating with both the front and the back of the house about issues such as low stock on particular menu items or ingredients C7riffen, 2''2D @H0ma$ Re#0"e Ma$ageme$! S6!em
$taffing a restaurant can be tricky because demand for food will likely fluctuate dramatically, often due to variables that you cannot track :dentify any variables you do observe that influence traffic in your restaurant, such as weather and day of the week (uild a weekly schedule to staff your restaurant in accordance with these variables, such as scheduling additional staff on $aturday night if that is your busiest shift C7riffen, 2''2D 5ompile data about sales and employee hours to determine a profitable ratio of employee hours to sales totals @estaurant personnel training systems are also vital to success, ensuring that employees know company protocol and systems, and are capable of delivering a high Auality product Write a comprehensive employee manual detailing information that each member of your staff should know C7riffen, 2''2D @8 Fi$a$ia/ Ma$ageme$! S6!em
@estaurant financial management systems should navigate issues of cash flow and keeping track of costs restaurant needs sufficient cash flow to buy supplies and pay employees, or it cannot
continue to function :n addition, restaurants need to earn profit by controlling costs and maximiHing revenue @estaurant financial management systems should include cash flow projections forecasting income and expenses for upcoming months, and developing strategies to compensate for cash flow shortfalls such as a business line of credit or business credit card C7riffen, 2''2D (. #$/i$e 5##8 #"8e"i$g .nline food ordering services are websites that feature interactive menus allowing customers to
place orders with local restaurants and food cooperatives -uch like .nline $hop, many of these allow customers to keep accounts with them in order to make freAuent ordering convenient customer will search for a favorite restaurant, choose from available items, and choose delivery or pick6up )ayment can be amongst others by 5redit card or cash, with the restaurant returning a percentage to the online food company Cnsel, 1444D (..% A83a$!age 5#" O$/i$e O"8e"i$g There are advantages for both the customer and for the restaurants who participate in online
ordering >irst, a customer can order at will when they have time to lso, the customer is able to customiHe their order the way they like it without errors in communication between the customer and the person taking the order :n addition to customer advantages, the restaurant is able to take more orders with less staff The restaurant does not need a waiter or hostess to be on the phone to take the order The order can go straight to the kitchen C:rvine, 2''3D (..( Dia83a$!age 5#" O$/i$e O"8e"i$g 5ustomers are not able to ask about Auality of food or ask for any specialiHed diet foods :t is
more difficult to ask for gluten free or allergy free foods with online ordering lso, it is more possible for a customer to place an order, but never pick up the order which can lead to waste of food and possibly a loss of profits C:rvine, 2''3D (.% Cae S!086-H#!e/ S=i-Ga"8e$ 0a/a L0m20" The official website for hotel $wiss6garden is http"BBwwwswissgardennetB The main functions
of its online reservation system are to provide information and online room reservation =isitors can get hotel information such as location of hotel, room rates, room description and hotel facilities The reservation process reAuires a guest to fill their details in a reservation form @eservation is guaranteed by giving the credit card details or by cash deposit The layout of this online system
is clear and user6friendly 7uest can browse through the website to get the information easily The contents of the website is up6to6date, with no grammatical or spelling errors The user6 friendly layout of the system is a good example for development of a similar portal This is to make sure visitors will feel comfortable browsing through The up6to6date contents, without grammatical or spelling errors and broken links are to guarantee visitors can get the right data This is a very important theory to apply in the development of the system, as information is crucial for potential guests The online system only shows the static picture of the hotel room 7uests are not able to view the whole picture of the room 0owever a picture is worth a thousand words, instead of giving plenty of words to explain the room condition, it is more suitable for guests to have a virtual tour of the room they are going to stay This can increase their satisfaction towards the room condition The site is fully organiHed by its developer and is updated regularly s an online reservation system is part of a hotel/s property, hotel staff should have the authority to handle the online system or the hotel hires a web designer on a permanent basis The online system has a feeback form :t is important to listen to the feedback from customers, in order to enhance the Auality of hotel/s services
CHAPTER THREE: METHODOLOGY ). O3e"3ie=
The chapter deals with methods of data collection that will be used in the system study and design of the proposed system n investigation of the current manual system will be carried out in order to determine the reAuirement specifications for the web6based hotel reservation system ).% Me!9#8#/#g6. The methodology used in the development of the system was based on the incremental model where the development and delivery is broken down into increments with each increment delivering part of the required functionality. This helped to reduce the risks of failure of the whole project. Fig0"e %: Diag"am #5 !9e I$"eme$!a/ m#8e/
Requirement analysis
Design
Develop system increment
Validate and Test system increment
$ystem incomplete
$ystem complete Integrate increments
Validate and test whole system
Implement the system
).( Me!9#8 #5 8a!a #//e!i#$ The methods to be used in data collection will include the following" ).(.% I$!e"3ie= Unstructured (oral) interviews will be carried out with customers, management and hotel staff
This techniAue is chosen because? 1
:t gives you accurate information on what you are researching on
2
The researcher gets final results since it is collected from the main source of information
&
The researcher is able to ask all the Auestions and get all the answers at that moment, since there is direct contact
*
:t allows the researcher to get more information through probing and observing non6verbal messages
).(.( O4e"3a!i#$ The researcher will observe the procedures that are being used in securing reservation for
customers, the ordering process and allocation and storing o f records ).(.) D#0me$! "e3ie=
The researcher will look at the available relevant literature on internet and other sources in the field of hotel industry and reservations ).) T##/ !# 4e 0e8 i$ 6!em 8eig$ In this phase the researcher will decide how the system will operate, in terms of the hardware, software, and network infrastructure; the user interface, forms, and reports that will be used; and designing the specific programs, databases, and files that will be needed. During this phase the actual coding will be done and the Object oriented technique will be applied to the development of the system at this stage. The following programming languages will be used; ).).% MYS+L )referred because,
Q Ffficient in developing database driven web sites Q :s an open source database, it does not cost anything
Q The most popular database systems in use today a re relational databases ).).( PHP )referred because,
Q :t is compatible with -;$<9 Q fast search engine Q )0) is a server side scripting language ).).) HTML Used in web designing because of its being interpretable by all available web browsers and
makes the directory accessible %reamweaver 2''3 and notepad will be used to design the web pages ).; Va/i8a!i#$ a$8 Te!i$g. During this phase the system increments will be tested for errors and checking whether the system delivers meet their target or purpose. Testing of the system will be onsite. ). Im2/eme$!a!i#$. During this phase the system will be delivered into production. It will be implemented on a wampserver2.0i with apache as the HTTP server. ).< A$!ii2a!e8 2"#4/em !# 4e e$#0$!e"e8 46 !9e "eea"9e". There is a possibility of the hotel management or staff to hold some vital information fearing for its leakage into the public.
REFERENCES
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