Maharashtra State

Board of Technical Education, Mumbai

As per Curriculum of “1” Scheme

A Micro Project of Course

“Programing With

Python(PWP 22616)”
Submitted by

Enrollment No. Seat No. Roll No. Name of Student

2200450167 71 Mr. Anand Tavare
70 Mr. Aditya Kolap
2100450115 69 Mr. Omkar Sutar

Dr. Vasantraodada Patil Shetkar Shikshan Mandal’s

Padmabhooshan Vasantraodada Patil Institute of

Technology

1
 Acknowledgement

I feel happiness in forwarding this Micro Project report as an image of sincere

efforts. The successful Micro Project Report reflects my work, effort of my
guide in giving me good information.

My sincere thanks to my guide respected Ms. [Link] who has been a

constant source of inspiration and guiding star in achieving my goal. I give my
special thanks to respected Prof [Link] (Head, General Engineering)
for his constant interest and encouragement throughout the completion of my
Micro Project.

I express my deep gratitude to all staff members who lend me their valuable

Support and cooperation to enable me to complete my Micro Project. I am also

equally indebted to our Principal Prof. B. B. Patil

For his valuable help whenever needed

Roll No. Name of Student Sign of Students

71 Mr. Anand Tavare
70 Mr. Aditya Kolap
69 Mr. Omkar Sutar

2
 Dr. Vasantraodada Patil Shetkar Shikshan Mandal’s
Padmabhooshan Vasantraodada Patil Institute of Technology
POLYTECHNIC WING (0045)

CERTIFICATE
This is to certify that the Micro Project entitled

"Bakery Management System”

Has been submitted by

Roll No. Enrollment No. Seat No. Name of Student

71 2200450167 Mr. Anand Tavare
69 2100450115 Mr. Omkar Sutar
70 Mr. Aditya Kolap

For Sixth Semester of Diploma in Computer Engineering of course MGT

(22509) for academic year 2024-25 as per MSBTE, Mumbai curriculum of ‘I’
scheme.

PROJECT GUIDE HOD PRINCIPAL

Ms. [Link] Mrs. S.S Ghorpade Prof. B. B. Patil

3
 PART A
MICRO PROJECT PROPOSAL
ON

Bakery Management System

1.1 Brief Introduction:

A Bakery Management System is a software application designed to help bakery owners efficiently
manage their bakery business operations. This system streamlines the day-to-day tasks involved in running
a bakery, such as tracking inventory, processing orders, managing sales, and maintaining customer records.

Key features of a typical Bakery Management System include:

1. Product Management:
o Allows the bakery to add, update, and remove products from the inventory list.
o Tracks product details such as price, quantity, and product name.
2. Inventory Management:
o Keeps track of stock levels for each product.
o Alerts the bakery staff when stock is low or products need to be restocked.
3. Order Management:
o Allows customers to place orders, and bakery staff to process those orders.
o Tracks order details such as product name, quantity, total price, and payment status.
o Manages order history and pending orders.
4. Sales Tracking:
o Tracks total sales and revenue generated.
o Generates reports of daily, weekly, or monthly sales performance.
5. Customer Management (optional in some systems):
o Keeps a record of regular customers, including contact details and order history.
o May offer features like loyalty programs or discounts for returning customers.

Benefits of a Bakery Management System:

 Efficiency: It helps in automating manual tasks, reducing the chances of human error, and speeding
up the order and sales process.
 Real-time Stock Monitoring: Helps the bakery to monitor stock levels in real-time and avoid
running out of ingredients or products.
 Improved Customer Service: With a better understanding of the bakery's inventory and order
status, staff can serve customers more efficiently.
 Sales Analysis: Bakery owners can analyze sales data to understand which products are popular
and which ones need improvement.

4
 1.2 Aim of the Long-Term Plan:

 Introduction to Bakery Management Systems

 Features of a Bakery Management System

 Inventory Management in Bakeries

 Order Management System for Bakeries

 Sales Tracking and Reporting in Bakery Management

 Customer Relationship Management (CRM) in Bakeries

 Automation in Bakery Operations

 Point of Sale (POS) System for Bakeries

 Cost and Profit Optimization in Bakeries

1.3 Intended Course Outcomes:

 Increased Operational Efficiency:

 Streamlined operations that reduce manual effort and human error in inventory management, order
processing, and sales tracking.
 Faster order fulfillment, leading to better customer service and quicker turnover of products.

 Accurate Inventory Management:

 Real-time tracking of stock levels ensures that bakeries always have the required ingredients and
finished products.
 Alerts for low stock help prevent stockouts and overstocking, ensuring a balanced inventory.

 Improved Sales Performance:

 Easy tracking and analysis of sales data provide insights into product performance, helping bakery
owners make informed decisions.
 The ability to track daily, weekly, and monthly sales, which helps in forecasting and optimizing
inventory and production.

 Enhanced Customer Satisfaction:

5
  The system ensures quick and accurate order processing, improving the customer experience and
reducing the likelihood of mistakes.
 Better communication with customers, such as providing updates on order status and offering
personalized services.

1.4 Literature Review :

A literature review for a Bakery Management System explores previous studies, articles, research
papers, and practical applications to provide a foundation for understanding the technological, operational,
and business aspects of managing a bakery. It identifies existing systems, challenges faced by bakery
businesses, and the role of technology in improving business processes such as inventory management,
sales tracking, customer service, and profitability.

Bakery businesses, like other small to medium-sized enterprises (SMEs), face challenges in maintaining
operational efficiency, managing inventory, processing orders, and ensuring customer satisfaction.
Literature highlights that many bakeries rely on manual processes or basic software tools to manage these
operations. However, with the growth of the industry and customer expectations, the need for more
sophisticated systems has increased.

 Aldini & Gallo (2018) discussed the evolution of bakery management software, highlighting how
automation tools have made a significant impact in managing business operations, improving
inventory control, and reducing waste.
 Müller et al. (2019) emphasized the role of Bakery Management Systems (BMS) in the hospitality
and food industries, arguing that well-integrated systems can enhance customer experience, reduce
operational costs, and improve business scalability.

1.5 Proposed Methodology:

The methodology for developing a Bakery Management System involves a systematic approach to ensure
the system is effective, efficient, and meets the needs of bakery businesses. The methodology is divided
into several phases, from requirements gathering to system implementation and maintenance. Below is a
proposed methodology for the Bakery Management System.

1. Requirements Gathering and Analysis

Objective:
To understand the bakery's specific needs, objectives, and challenges, and gather detailed functional and
non-functional requirements.

Approach:

 Stakeholder Interviews: Interview bakery owners, managers, and staff to gather insights into their
daily operations, pain points, and expectations from the system.
 Document Analysis: Review any existing processes, records, or software tools currently in use to
manage the bakery operations.
 Survey/Questionnaires: Distribute surveys to the bakery team and even customers (if needed) to
understand specific features that are most important to them.
6
  Competitive Analysis: Research existing bakery management systems to identify features that are
commonly used and could be adopted.

Expected Outcome:

 A clear list of functional and non-functional requirements, including:

o Product and inventory management
o Order processing
o Sales tracking and reporting
o Customer relationship management
o Employee scheduling (optional)
o Integration needs (e.g., POS, accounting software)
o Mobile app requirements (optional)

2. System Design

Objective:
To design a solution that addresses the bakery's operational needs, based on the gathered requirements.

Approach:

 Use Case Diagrams: Create use case diagrams to visually represent the system's interactions with
the bakery's users (staff, customers, etc.).
 System Architecture: Design the system architecture, deciding whether the system will be:
o Web-based or Cloud-based (for remote access and scalability)
o Mobile App (for customer-facing features, if required)
o Desktop Application (if the bakery prefers local use)
 Database Design: Design the database schema, ensuring it can handle product details, inventory,
orders, customer data, and sales history.
o Example tables: Products, Orders, Sales, Inventory, Customers, Employees
 User Interface (UI) Design: Develop wireframes and prototypes for the system’s user interface
(UI), ensuring ease of use for bakery staff.
 System Security: Implement security measures such as user authentication, role-based access, and
data encryption to protect sensitive information.

Expected Outcome:

 A detailed system design document, including architectural diagrams, database schemas, and user
interface prototypes.

3. Development

Objective:
To implement the system according to the design specifications.

Approach:

 Technology Stack Selection: Choose appropriate technologies based on the system’s

requirements:
7
 o Backend: Choose a language and framework (e.g., Python with Django, [Link], Java with
Spring Boot)
o Frontend: For web apps, use technologies like HTML, CSS, JavaScript ([Link] or
Angular); for mobile apps, use Flutter, React Native, or native technologies.
o Database: MySQL, PostgreSQL, or cloud-based databases like Firebase for real-time
updates.
o POS Integration: If applicable, integrate with existing Point of Sale (POS) hardware or
software.
 Module-wise Development: Implement the system in modules, such as:
o Inventory Management Module
o Order Management Module
o Sales Reporting Module
o Customer Relationship Management (CRM) Module
o Employee Scheduling and Time Management (if needed)
 Testing During Development: Perform unit testing to verify each module functions as intended
before full integration.

Expected Outcome:

 A fully functional bakery management system with all core features implemented and unit-tested.

4. System Integration and Testing

Objective:
To integrate all modules and ensure the system works as a cohesive whole.

Approach:

 Module Integration: Integrate individual modules to form the complete system (backend,
frontend, and database).
 System Testing: Perform comprehensive testing to ensure the system meets all functional and non-
functional requirements:
o Functional Testing: Test all features to ensure they work correctly, such as order
processing, stock updates, and sales reports.
o Usability Testing: Ensure that the user interface is intuitive and easy for bakery staff to
navigate.
o Performance Testing: Test the system’s performance under heavy load to ensure it can
handle peak hours of sales.
o Security Testing: Ensure data privacy and protection against unauthorized access or
breaches.
o Compatibility Testing: Verify that the system works across different devices and
browsers (if applicable).

Expected Outcome:

 A fully integrated system that passes all tests, including functional, performance, and security tests.

5. Deployment

8
Objective:
To deploy the system in the bakery’s environment for live use.

Approach:

 Deployment Preparation: Set up servers (for web/cloud-based systems) or distribute software for
desktop applications. Ensure proper database backup and server configuration.
 User Training: Train bakery staff on how to use the system, including how to manage orders,
update inventory, and generate sales reports.
 Go Live: Deploy the system for full-scale use and monitor its performance in the live environment.

Expected Outcome:

 The bakery management system is live, fully functional, and being used by staff to manage daily
operations.

6. Post-Deployment Support and Maintenance

Objective:
To provide ongoing support and maintenance to ensure the system continues to meet the bakery’s needs.

Approach:

 Bug Fixes and Updates: Address any bugs or issues that arise after deployment, and release
system updates as needed.
 Customer Feedback: Gather feedback from bakery staff and customers (if applicable) to identify
areas for improvement.
 System Enhancements: Based on feedback, add new features or enhancements, such as mobile
app improvements, loyalty programs, or advanced sales analytics.
 Regular Maintenance: Ensure regular updates and database backups to keep the system running
smoothly and securely.

Expected Outcome:

 The system is maintained, with regular updates and improvements to meet the evolving needs of
the bakery.

7. Evaluation

Objective:
To evaluate the system’s effectiveness in improving bakery operations and business outcomes.

Approach:

 Performance Metrics: Measure key performance indicators (KPIs), such as inventory turnover,
order processing time, customer satisfaction, and sales growth.
 Feedback Analysis: Analyze feedback from users (bakery staff and customers) to assess usability
and performance.

9
  ROI Calculation: Calculate the return on investment (ROI) by comparing the costs of
implementing the system with the improvements in efficiency, sales, and customer retention.

Expected Outcome:

 An evaluation report assessing the system’s effectiveness and the bakery’s overall business
improvement after system implementation.

1.6 Actual Methodology:

1. Introduction

 Overview of the Bakery Management System

 Purpose of the methodology

2. Requirement Analysis

 Stakeholder Identification
 Functional Requirements
 Non-Functional Requirements
 Business Process Mapping

3. System Design

 Architectural Design
 Database Design
 UI/UX Design
 Security Design

4. Technology Stack Selection

 Backend Technologies
 Frontend Technologies
 Database Management Systems
 Integration with POS Systems

5. Software Development Lifecycle

 Agile Methodology
 Version Control
 Continuous Integration/Continuous Deployment (CI/CD)

6. Module Development

 Inventory Management Module

 Order Management Module
 Sales and Reporting Module
 Customer Relationship Management (CRM)
 Employee Management Module (optional

10
1.7 Resources Required:

Sr. No Name of Resource Resources Specs Quantity

1 Computer System Processor: Ryzen5 5600H 1

CPU Clock Speed: 4.2 Ghz

Ram: 8GB

2 Internet Websites: -

1. [Link]

2. [Link]

3. [Link]

3 Browser Firefox 1

4 Editor 1. Microsoft Word 1

2. Libreoffice Writer

11
1.8 Action Plan:

Sr. No Details of Activities Plant Started Plan Ended Name of Responsible

Date Date Team Members

1. Select the Micro-Project All members

2. Group Discussion All members

3. Study of Reference Book All members

4. Create Part A All members

5. Present the part A in front of All members

Teacher

6. Create Part B All members

7. Present the part B in front of All members

Teacher

8. Micro-Project Submit All members

12
 Part B
A micro-project report
BakeryManagement System

PART B: Micro-Project Report Bakery Management System

2.1 Rationale:
ationale for Developing a Bakery Management System

The Bakery Management System (BMS) is designed to address various challenges faced by bakery
businesses, ranging from inventory management to order processing, sales tracking, and customer
satisfaction. As bakeries grow, managing day-to-day operations manually becomes increasingly inefficient
and error-prone. The rationale for developing a BMS is rooted in improving operational efficiency,
reducing costs, and enhancing customer experience. Below are the key reasons for creating such a system:

1. Operational Efficiency

 Manual Processes are Time-Consuming: Bakery businesses often rely on paper records or basic
spreadsheets to track inventory, orders, and sales. These manual processes are not only time-
consuming but also prone to human error, leading to inventory discrepancies, missed orders, or
incorrect billing.
 Automation of Routine Tasks: A BMS automates critical tasks such as inventory tracking, order
processing, and sales reporting. This allows bakery staff to focus on more value-added activities,
like customer service and product development, instead of spending time on administrative work.

2. Inventory Management

 Accurate Stock Tracking: Managing perishable items in a bakery can be a challenge. Without a
system in place, bakeries may experience stockouts of popular items or excess inventory that could
spoil. The BMS provides real-time tracking of stock levels, ensuring optimal inventory at all times.
 Waste Reduction: By accurately predicting demand based on historical sales and tracking
ingredient usage, the system helps bakeries reduce waste by ordering only what’s needed. It also
alerts the bakery staff when stock is running low or nearing expiry, minimizing losses.

3. Sales and Profitability

 Data-Driven Decision Making: A BMS enables bakery owners to generate reports that provide
insights into sales patterns, popular products, peak sales times, and other critical metrics. These
insights help in making data-driven decisions that can optimize pricing, product offerings, and
promotional strategies.
 Increased Revenue: By streamlining the sales process and ensuring that customers’ orders are
fulfilled accurately and promptly, a BMS contributes directly to higher customer satisfaction and

13
 repeat business. Additionally, systems with integrated payment gateways make the checkout
process faster and more secure.

4. Customer Satisfaction

 Improved Customer Service: A bakery that can quickly fulfill orders, manage customer
preferences, and provide personalized service (like loyalty programs) will have more satisfied
customers. BMS systems can be integrated with customer relationship management (CRM) tools
that track customer preferences and past purchases, enabling bakeries to offer personalized
experiences.
 Order Accuracy: Automated order processing reduces the chance of errors in order fulfillment.
Whether it's a specific request for a cake or a personalized pastry, the BMS ensures that orders are
accurate and completed on time, boosting customer trust and loyalty.

 Minimizing Losses and Protecting Assets

A well-implemented Risk Management System helps to identify and mitigate potential threats, thereby
reducing the likelihood and impact of financial, operational, and reputational losses. This is crucial for
safeguarding an organization’s assets, both tangible and intangible.

 Enhancing Decision-Making
By systematically identifying and assessing risks, organizations can make more informed, data-driven
decisions. A robust RMS supports better planning, resource allocation, and risk-adjusted strategies,
ensuring that decisions align with the organization's objectives and risk tolerance.

 Ensuring Compliance with Regulations

Many industries are subject to regulatory requirements that mandate the identification and management of
certain types of risks (e.g., financial risks, cybersecurity threats). An effective Risk Management System
ensures compliance, minimizing legal and regulatory risks and avoiding penalties or reputational damage.

 Improving Organizational Resilience

Organizations face a constantly evolving risk landscape, from market shifts to cybersecurity threats. A Risk
Management System helps organizations become more resilient by enabling them to anticipate and prepare
for risks, allowing them to respond swiftly to unforeseen events.

14
 2.2 Course Outcomes Addressed :

1. Introduction to Bakery Management System

 Overview of the Bakery Business

 Importance of Automation in Bakery Operations
 Key Features of a Bakery Management System

2. Requirement Gathering and Analysis

 Identifying Stakeholders (Bakery Owners, Managers, Employees)

 Gathering Functional and Non-Functional Requirements
 Documenting Requirements for Inventory, Orders, and Sales

3. System Design

 Architecture Design of Bakery Management System

 Database Design: Creating Tables for Products, Orders, Customers, Sales
 User Interface Design (UI/UX for Bakery Staff)
 Designing Reports and Dashboards for Bakery Operations

2.3 Literature Review:

A literature review serves as an essential part of a research study, providing insights into the
current state of the field and highlighting the need for the proposed system. In the case of a Bakery
Management System (BMS), a literature review explores existing works and systems related to
bakery management, automation in food production, inventory management, and other relevant
areas that form the foundation for designing and implementing such a system.

The following is a literature review focusing on the key areas relevant to a Bakery Management
System.

1. Automation in Bakery Operations

Bakery Management Systems and Automation: The bakery industry has traditionally relied on
manual processes to manage inventory, customer orders, and sales. However, as the industry
expands, the need for automation has increased. Studies by Lashley & Morrison (2007) emphasize
that automation can significantly enhance operational efficiency in bakeries by reducing errors and
improving the speed of processes like order taking, inventory management, and sales reporting.

Findings: Automation helps bakeries reduce wastage by ensuring the correct quantity of
ingredients are used, manage stock efficiently, and streamline order fulfillment, which ultimately
improves profitability.

Technology Integration in Bakeries: Research by Tan & May (2015) shows that the use of
software solutions in the bakery industry, such as automated inventory management and POS
systems, can drastically reduce human error and help bakeries optimize their resources.
15
2.4 Skills Developed:
 Business Process Understanding in Bakery Operations

 Requirement Gathering and Analysis

 System Design and Architecture

 Database Design and Management

 Programming and Coding Skills

 Web and Mobile Application Development

 User Interface and Experience Design (UI/UX)

 Inventory Management Techniques

2.5 Resource Used:

Sr. No Name of Resource Resources Specs Quantity

1 Computer System Processor: Ryzen5 5600H 1

CPU Clock Speed: 4.2 Ghz

Ram: 8 GB

2 Internet Websites: -

1. [Link]

2. [Link]

3. [Link]

3 Browser Firefox 1

4 Editor 1. MS WORD 1

2. Libreoffice Writer

16
2.6 Actual Methodology:
 Requirement Analysis and Gathering

 System Design and Architecture

 Technology Stack Selection

 Backend Development

 Frontend Development

 Database Design and Integration

2.7 Code:
class BakeryManagementSystem:
def __init__(self

[Link] = {
"White Bread": {"price": 30, "quantity": 20},
"Brown Bread": {"price": 35, "quantity": 15},
"Cup Cake": {"price": 20, "quantity": 30},
"Chocolate Cake": {"price": 250, "quantity": 5},
"Choco Chip Cookies": {"price": 50, "quantity": 25},
"Veg Puff": {"price": 20, "quantity": 40},
"Donut": {"price": 35, "quantity": 12}
}
self.total_sales = 0

def show_products(self):
print("\n--- Available Bakery Products ---")
for name, info in [Link]():
print(f"{name} - ₹{info['price']} (Stock: {info['quantity']})")

def take_order(self, product_name, qty):

if product_name in [Link]:
product = [Link][product_name]
if product["quantity"] >= qty:
total = product["price"] * qty
product["quantity"] -= qty
self.total_sales += total
print(f"Order successful! Amount: ₹{total}")
else:
print("Sorry, not enough stock.")
else:
print("Product not found.")

def show_sales(self):
print(f"\nTotal Sales: ₹{self.total_sales}")
17
# Main Program
bakery = BakeryManagementSystem()

while True:
print("\n===== Bakery Menu =====")
print("1. Show Products")
print("2. Take Order")
print("3. Show Total Sales")
print("4. Exit")

choice = input("Enter your choice: ")

if choice == '1':
bakery.show_products()

elif choice == '2':

name = input("Enter product name: ")
qty = int(input("Enter quantity: "))
bakery.take_order(name, qty)

elif choice == '3':

bakery.show_sales()

elif choice == '4':

print("Thank you for visiting!")
break

else:
print("Invalid choice. Please try again.")

18
2.8 Output:

19
2.9 References:

[Link]
[Link]
 Teachers Evaluation Sheet

Name of Student: Anand Tavare Enrollment No.: 2200450167

Name of Student: omkar sutar Enrollment No.: 2200450161
Name of Student: Aditya Kolap Enrollment no: 23210970502
Academic Year: 2024-25 Semester: vi
Name of Programme: PWP
Course Name: Co
Course Coordinator:
Course Code: 22616
Ms. [Link]

Title of the Micro Project: Bakery Management System

Major Learning Outcomes achieved by student by doing the Project:

a) Course Outcomes
Create your first program in Python IDLE
Implement OOPs concepts in your programming
Use Arrays, and Data structures
Create an application with the support of graphics in Python
Implement error handling
b) Outcomes in Affective Domain
a. Follow safety practices.

b. Follow ethical practices.

c. Practice good housekeeping.
Report of work carried out:

Sr. Planned Completed Sign of

Details of activity
No. schedule Schedule Guide

1 Project Proposal

2 Data Collection & Analysis

3 Preparation of Program

4 Preparation of Report

5 Presentation & Submission

Evaluation as per Rubric for Assessment of Micro Project

√ (Please tick in appropriate cell for each characteristic)
Sr. Poor Average Good Excellent
Characteristic
No (Marks 1-3) (Marks 4-5) (Marks 6-8) (Marks 9-10)
Relate to very Related to some Take care of at Take care of more
Relevance to few Los Los least one CO than one CO
1 the course
Not more than At least 5 At least 7 relevant About 10 relevant
Literature
two sources, relevant sources, sources, sources,
Survey/ Very old At least 2 latest Most latest Most latest
2 Information reference
collection
Small sample Sufficient & Sufficient & Enough data
size, appropriate appropriate sample, collected by
Data neither sample, Enough data sufficient &
organized nor Enough data collected which is appropriate sample
Data presented well collected but not organized size,
3 collection & organized & not &presentedwell but Proper Inferences
Analysis well presented, poor inferences drawn by organizing
Poor inferences drawn & presenting data
drawn through tables,
charts & graphs

Incomplete Just assembled Well assembled Well assembled with

assembly but parts are not with proper proper functioning
functioning well, functioning parts, parts,
Quality of In proper shape but In proper shape and
Not in proper
4 Program/ shape no creativity in creativity in design
Model design & use of and use of material
Material
 Very short, Nearly sufficient Detailed, correct Very detailed
Poor quality and correct and clear correct, clear
sketches, details about description of description of
Details about methods, methods, materials, methods, materials,
methods, materials & precautions & precautions and
Report material, precautions & conclusions, conclusions,
5 Preparation precaution & conclusion, Sufficient graphic Enough tables,
conclusions But not enough description charts and sketches
omitted, clarity in
Some details are presentation
wrong (Table, chart)
Major Includes major Includes major Well organized,
information is information but information and includes major
not included, not well well organized but information, well
Information is organized and not well presented presented
not well presented
6 Presentation Organized

Could not reply Replied to Replied properly to Replied most of the

to considerable considerable no. considerable no. of questions properly
no. of question of questions but questions
not properly
Defense
7
 Process Assessment Product Assessment
Part B
Part A Project Individual Total
Enrollment Project
Name of Student Project Report/ Presentation Marks
No. Methodology
Proposal Working / Viva (10)
(2)
(2) Model (4)
(2)
2200450167 Anand Ramesh Tavare

Aditya Kolap

2100450115 Omkar Sutar

Micro Project Evaluation:

Comments/ Suggestions about team work/ leadership/ inter-personal communication (If any)

Any other comment

Name & Designation the Faculty: Ms. [Link]

Signature: