ABSTRACT The global community especially the technologically advanced world is striving to attain what has been the global information age. It is an age that is envisaged to go beyond the use of computers as a mere tool for fast information processing, rather they will also become medium for processing and transferring such information from one location to another at equal fast rate. As a result, its appalling that sales in developing country like Nigeria have not been able to benefit much from this revolutionized age of Information technology especially in the area of a computerized Point Of Sales.A computerized point of sale system is a computer program which takes the best out of a manual system and electronic cash registers features. An electronic point of sale gives you the ability to store client and supplier records, create quotations which can be later converted to invoices or cash sales, keep track and categorize your inventory in an easy way and generate reports at the click of a button! With today's high performance computers and large storage devices one can easily run his/her business on an office computer (depending on the size of the business).
TABLE OF CONTENT Title page-------------------------------------------------------------- i Approval page --------------------------------------------------------ii Dedication ------------------------------------------------------------iii Acknowledgment ----------------------------------------------------iv Abstract --------------------------------------------------------------- v Table of contents ----------------------------------------------------vi
CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the study -------------------------------------------1 1.2 Statement of the problem ------------------------------------------2 1.3 Purpose of study ----------------------------------------------------3 1.4 Significance of the study-------------------------------------------3 1.5 Scope of study -------------------------------------------------------3 1.6 Objective of the study ---------------------------------------------4 1.7 Limitation of study -------------------------------------------------4 1.8 Assumption of study -----------------------------------------------4 1.9 Definition of terms -------------------------------------------------5
CHAPTER TWO 2.0 LITERATURE REVIEW 2.2 An overview of computerized point of sale -----------------------8 2.1.1 The benefits of POS ----------------------------------------------- 8 2.2 Hospitality Pos Retail POD System -------------------------------12 2.3 Advantages of an electronic Point of sale ------------------------14
CHAPTER THREE METHODOLOGY OF SYSTEM ANALYSIS AND DESIGN 3.1 An overview of the exist system -----------------------------------16 3.2 Methodology ---------------------------------------------------------16 3.3 The objectives of the existing system ----------------------------18 3.4. Organization structure --------------------------------------------19 3.5. Input analysis and Design ----------------------------------------20 3.6 Processing of the input POS Data --------------------------------20 3.7 Problems of the existing system ----------------------------------21 3.8 Justification of the new system ----------------------------------22 3.9 Design of the new system -----------------------------------------22 3.10 Input specification ----------------------------------------------- 24 3.11 File Design ---------------------------------------------------------25 3.12 Procedure chart ---------------------------------------------------26 3.13 System flowchart --------------------------------------------------27
CHAPTER FOUR SYSTEM DESIGN AND IMPLEMENTATION 4.1 System Design -----------------------------------------------------28 4.2. Program flowchart ------------------------------------------------29 4.3 Pseudo code for POS System ------------------------------------31 4.4 System requirement ---------------------------------------------34 4.5 Documentation ----------------------------------------------------35
CHAPTER FIVE SUMMARY, CONCLUSION, RECOMMENDATION 5.1 Summary ---------------------------------------------------------- 45 5.2 Conclusion -------------------------------------------------------- 46 5.3 Recommendation -------------------------------------------------46 References Appendix ---------------------------------------------------------49
DESIGN AND IMPLEMENTATION OF A COMPUTERIZED POINT OF SALES SYSTEM (A CASE STUDY OF GOLDEN TOAST ENUGU)
ABSTRACT The global community especially the technologically advanced world is striving to attain what has been the global information age. It is an age that is envisaged to go beyond the use of computers as a mere tool for fast information processing, rather they will also become medium for processing and transferring such information from one... Continue Reading
ABSTRACT The global community especially the technologically advanced world is striving to attain what has been the global information age. It is an age that is envisaged to go beyond the use of computers as a mere tool for fast information processing, rather they will also become medium for processing and transferring such information from one... Continue Reading
ABSTRACT The global community especially the technologically advanced world is striving to attain what has been the global information age. It is an age that is envisaged to go beyond the use of computers as a mere tool for fast information processing, rather they will also become... Continue Reading
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TABLE OF CONTENT Title page Approval page Dedication Acknowledgment Abstract Table of contents CHAPTER ONE INTRODUCTION 1.1 Background of the study 1.2 Statement of the problem 1.3 Purpose of study 1.4 Significance of the study 1.5 Scope of study 1.6 Objective of the study 1.7 Limitation of study 1.8 Assumption of study 1.9... Continue Reading
ABSTRACT Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 –... Continue Reading
ABSTRACT Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 –... Continue Reading
ABSTRACT Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 –... Continue Reading
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