The document compares two capstone project proposals - EventCloud Haven and Zoey Café Supplies Inventory System. Proposal 1 is an events management system that aims to improve communication between event organizers and attendees through online registration, payment processing, and attendee data collection. Proposal 3 is an internal restaurant inventory management system with a website interface. It aims to efficiently track supplies inventory for the kitchen staff and allow easy retrieval of records for projections and budgeting by management. Both proposals address issues with current inefficient communication and data tracking. The event management system provides online tools for organizers while the inventory system streamlines tracking supplies within a restaurant through a user-friendly interface.

1. Capstone Feb2023: Comparative Summary of Proposals #1 and #3
GROUP 06 - Aljon Docena | Yza Grace Delima | Marielys Ann Monforte
Proposal #1: EventCloud Haven (Events Management System Website)
Proposal #3: Zoey Café Supplies Inventory System (Internal Restaurant Inventory Management System with
Website-Interface)
PROPOSAL #1
EventCloud Haven (Events Management)
PROPOSAL #3
Zoey Café Supplies Inventory System
PROBLEM  Poor communication and feedback
between event organizers and attendees
 Inefficient payment processing
 Limited and inaccurate attendee data
 Inefficient and non-effective
communication between Kitchen and
Owner/Manager/Procurement regarding
supplies inventory
 Owner has her own computerized system
of supplies inventory, in her own devices.
But with limited educational attainment of
employees, Owner is confined to just using
Chat applications with Kitchen
SOLUTION  Provide online management system
 Online system can improve communication
between event organizers and attendees
 Includes online payment systems for
attendees. Organizers can keep track based
from history/reports stored
 Online system can collect and store
attendee data for easy retrieval of
organizers based on what info they need
 Provide online inventory system with user-
friendly website interface, that Kitchen staff
can easily understand and update
 Can be utilized with any device
(cellphones/tablets), no need to purchase
additional equipment
 Easy retrieval of data. Historical data and
records can be presented in an organized
manner, for projections and budgeting
TARGET
AUDIENCE
 Event Organizers
 Attendees
 Event Venues
 Event Sponsors
 Internal system
 Employees of Zoey Café
 Manager and Crew/Staff
 Business Owner/Manager/Procurement
FEATURES  List of upcoming events
 Search Bar for finding specific events
 Detailed information about a specific event
 Event name, date/time, location,
description, agenda, speakers, sponsors,
etc.
 Registration form to sign up for the event
 Payment processing options
 Dashboard and Search Fields
 Itemized list mainly for:
 Pantry Supplies/Stocks
 Fridge Supplies/Stocks
 Freezer Supplies/Stocks
 Each supply/item should have their own
sub-category: e.g. Meat, Vegetables, Fruits,
etc.

2.  Sign up/login form for organizers
 Step-by-step form to create a new event
 Fields for each supply/item has current
quantity, and projected/requested quantity
 Data for each supply/item should have
Brand Names preferred, volume/size,
market price, shelf life, consumption rate,
vendor/supplier, etc.
 Kitchen Front-End can edit/update:
 Current Qty and Projected/Requested
Qty
 Add new items to be requested
 Owner/Manager/Procurement Front-End
can edit/update/retrieve:
 Retrieve all records, to analyze and
make projections, and budget
accordingly
 Retrieve records and procure supplies
for the Kitchen efficiently and in a
timely manner based from projections,
minimizing waste from oversupply of
perishable items