CHAPTER 1 OK 
CHAPTER 1
INTRODUCTION The study shows a comparison with the monitoring system of a particular restaurant between the traditional and computer-related system which will provide the company a faster means of transacting business. In the traditional system which is the common practice of most restaurants is just to list the transactions using a pen and a sheets paper. Given the opportunity to observe and study the nature of practices employed by the company, the researchers came up with solutions to enable them to identify weaknesses within their usual practices. By using technology, the restaurant can save time, can lessen monitoring failure, secures the data and many more. In the long run, the restaurant can save much by adopting the system that the researchers are introducing to them.
I. BACKGROUND OF THE STUDY
HISTORY
BusloSizzlingan at Sisigan is a combination of Restaurant and bar known for offering different kind of native delicacies in the province of Bulacan.Buslo also offered other services like Caterings for all occasion on and off premises.
Buslo was established in 2007 at Lolomboy, Bocaue, Bulacan by Mr. August F. Cayton with the help of his co-waiter/close friend Mr. Pelagio De Leon and now they’ve become partners in this business.
Before they owned these big Restaurants, they are just a simple employees in a RestoBar located in Bocaue. Mr. August and Mr. Pelagio borrowed a certain amount of budget from a very kind and generous friend, Mr. Lito, to build a small restaurant. Because of their experiences, they tried to manage and operate their restaurant so hard with their two waitresses, Mr. August himself as a cook and Mr. Pelagio as a purchaser.
In 2009, they established their second branch located at Guiguinto, Bulacan and in 2010, they built their third branch at Baliuag, Bulacan. Now, they have more than one hundreds of employees to managed, three Restaurant branches and different kinds of offered services in Bulacan.
MISSION
To be known
INTRODUCTION The study shows a comparison with the monitoring system of a particular restaurant between the traditional and computer-related system which will provide the company a faster means of transacting business. In the traditional system which is the common practice of most restaurants is just to list the transactions using a pen and a sheets paper. Given the opportunity to observe and study the nature of practices employed by the company, the researchers came up with solutions to enable them to identify weaknesses within their usual practices. By using technology, the restaurant can save time, can lessen monitoring failure, secures the data and many more. In the long run, the restaurant can save much by adopting the system that the researchers are introducing to them.
I. BACKGROUND OF THE STUDY
HISTORY
BusloSizzlingan at Sisigan is a combination of Restaurant and bar known for offering different kind of native delicacies in the province of Bulacan.Buslo also offered other services like Caterings for all occasion on and off premises.
Buslo was established in 2007 at Lolomboy, Bocaue, Bulacan by Mr. August F. Cayton with the help of his co-waiter/close friend Mr. Pelagio De Leon and now they’ve become partners in this business.
Before they owned these big Restaurants, they are just a simple employees in a RestoBar located in Bocaue. Mr. August and Mr. Pelagio borrowed a certain amount of budget from a very kind and generous friend, Mr. Lito, to build a small restaurant. Because of their experiences, they tried to manage and operate their restaurant so hard with their two waitresses, Mr. August himself as a cook and Mr. Pelagio as a purchaser.
In 2009, they established their second branch located at Guiguinto, Bulacan and in 2010, they built their third branch at Baliuag, Bulacan. Now, they have more than one hundreds of employees to managed, three Restaurant branches and different kinds of offered services in Bulacan.
MISSION
To be known