Boomoki Stock Management System (BSMS)

The service industry, such as cooked food provided by the restaurant, café or hotel, is a very important industry. Many food providers use manual cooking raw stock materials tracking that will lead to inaccurate inventory counts, increased food waste from spoilage and overstocking, and the risk of stockouts, which negatively impact profitability. Boomoki Stock Management System (BSMS) is aligned with the United Nations' Sustainable Development Goal (SDG) 12, which mentions responsible consumption and production to halve per capita global food waste at the retail and consumer levels and reduce food losses in the production and supply chains. The development of BSMS uses the waterfall development technique, which comprises five phases: requirements, design, implementation, verification, and maintenance. BSMS has three users, which are the kitchen staff, administrator and manager. Functions included in this system are updating the stock quantity, low stock alert, restock request and approval, raw material usage logging (daily tracking of consumed items), supplier management (detail and assign item) and report generating by week. This system leads to reduced food costs and waste, improved operational efficiency by preventing stockouts, minimizes overstocking, helps in accurate pricing, and provides valuable data for better decision-making and optimized resource management.