การพัฒนาโปรแกรมต้นแบบการคำนวณต้นทุนอาหารของร้านอาหารจานเดียว

• Main Author: รัตนพล สงวนศิริธรรม
• Other Authors: นฤนาถ ศราภัยวานิช
• Format: Independent Study
• Language: Thai
• Published: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ 2018
• Subjects: ต้นแบบการคำนวณ; ต้นทุนอาหาร; การพัฒนาโปรแกรม
• Online Access: http://cmuir.cmu.ac.th/jspui/handle/6653943832/45901
• Institution: Chiang Mai University

This independent study aimed to development of calculation prototype of food costs for an a la carte restaurant by using computer-based data assessment. Method applied in this study was based upon the System Development Life Cycle: SDLC concept with in-depth interview to analyze the primary need of the system. Questionnaires were also used to evaluate opinions of users towards the use of software prototyping. The findings revealed that the complete and practical software prototyping was successfully launched. It responded well to the need of practitioners and data users and could promote the increase of working efficiency. Reports on actual cost, standard cost, comparison of actual and standard costs, as well as ending inventory could be served as needed. As a result of developing this software prototyping, working performance was bettered to be more convenient, quick, and accurate. However, some limitations of the software including problems, weakness, cautions and solutions as well as the suggestion on software maintenance and development were found and should be recorded and transferred as the body of knowledge. For smooth development of the software as found in all 6 steps, the well planning, which allowed all involving staff to be explained and understood about benefits of the software prototyping, should be done at pre-developing stage, in-between developing stage and post- developing stage. Feedback from those involving staff should also be collected in order to make the software prototyping effective and accomplished as planned. In conclusion, the independent study on development of calculation prototype of food costs for an a la carte restaurant could be applied to other types of restaurant business that the software was needed, depending on appropriateness and need of user in each business type.