Redesain Sistem Akuntansi Penerimaan Kas Pada Usaha Kecil Menengah Tahu Takwa Dung Tak Tong

In the operation of small and medium businesses, Tahu Takwa Dung Tak Tong is inseparable from cash inflow transactions. In the operation, obstacles were found in the form of a difference between physical cash and cash in the cash register. In addition, the task of recording cash with cash holders is controlled by the same person. This can weaken internal control. The purpose of this research is to design an improvement in the cash receipts accounting system especially the recording of cash receipts and to find out how to apply the cash receipts accounting designed system in the Tahu Takwa Dung Tak Tong small and medium enterprises and to find out how to apply the cash receipts accounting system design to the Tahu Takwa Dung Tak Tong small and medium enterprises. The used research approach is qualitative research methods. The result of this study are finding error oints and multiple functions in the implemented system. The results of this study are found error points and found multiple functions in the system that has been implemented. The conclusion of the research is the improvement of the cash receipts accounting system and the separation of functions in the cash receipts system. With the improvement of the system as proposed, it aims to strengthen the internal control and is also useful in terms of saving the assets of these small and medium enterprises.

A Smart Shelf Design for Retail Store Real Time Inventory Management Automation

Conventional retail store inventory management systems rely on stockroom actions. However, especially in big scale retail stores, a certain amount of goods is placed on the display shelves. The items placed on the display shelves are not counted until their tags are identified by a cash register and marked as sold in the inventory management system. In this study, we propose a smart shelf that is capable of counting the specific items placed on it by detecting the location and the weight of the items. Our approach assumes that specific items in a retail store are placed in a specified location on each shelf, which is a widely preferred approach. The identified product information is then transferred to the inventory management system through the local network connection, and products on the display shelves can be counted in real time. The results show that the location and weight of the items can be identified with remarkable accuracy.

Manajemen Warung Rakyat Pintar Berbasis Teknologi Informasi

This study aims to help the people's stalls in improving the people's warung system into smart stalls using a technology system that is now growing rapidly, it is necessary to have a technology-based smart warung concept by managing the stalls using 4 indicators in management, namely planning, organizing, implementing. , and supervision. The research method that the author uses in this study is a qualitative method, with a case study approach. Techniques for determining the data in this study include: Observation, interviews, and documentation. Based on the results of the research obtained, the system designed for smart stalls is the POS (Point Of Sale) application system, and the internet network smart shop. The design of the technology system in the smart shop contains several simple design features to manage small businesses to medium retail businesses. The system is designed and designed for use on smartphones and tablets based on android. The system for smart stalls is designed as a cash register software to help business owners easily manage various types of businesses and shops.

Insidious Onset Compartment Syndrome of the Forearm in a Teenager: A Case Report and Review of the Literature

Compartment syndrome affecting the upper extremities is a relatively underreported event compared with compartment syndrome affecting the lower extremities. Moreover, insidious onset forearm compartment syndrome has been rarely reported and is usually limited to single case reports. We report a compartment syndrome of the forearm in a teenager. She hit her right proximal forearm lightly on the cash register, but there was no pain. However, the next day, she had difficulty in moving her right hand. Although she underwent electrotherapy, her right forearm gradually became swollen, and she felt numbness in the ring and little fingers of her right hand. Six day after the onset, she came to our hospital and underwent fasciotomy. There was no aftereffect, and very good functional recovery was obtained. All clinicians need to keep the case of forearm compartment syndrome in a young individual with a diffuse course, such as in this case in mind.

EXPLORING THE IMPACT OF BURSTINESS ON THE SERVICE PROCESS AT THE CASH REGISTER

The service process is the key phase in any queue system applied to business and industry operations. The service process in shops is defined as the payment process at the cash register. The service process consists of two elements or sub-processes: the waiting in the queue to the cash register as well as the payment processing (scanning the goods, giving receipts to customers, etc). Analysis of burstiness as the indicator of the service process has been well-established. Against this background on burstiness as the indicator of the service process, burstiness is also defined as a factor that influences the service process. However, burstiness as a factor in the service process has not attracted a lot of research attention. The aim of this paper is to analyse burstiness as a factor in the service process underpinning the elaboration of scenarios of the service process for the queue management purposes. The present work mostly employs theoretical methods: scientific literature analysis, synthesis, modelling, comparison, and systematization. The theoretical research results in the outline of the conceptual framework for exploring the impact of burstiness on the service process. The key concepts have been identified, namely binary customer behaviour, buyers’ burstiness, bottlenecks’ emergence at the server, and queue management. The logical chain of the development has been emphasized: binary customer behaviour → buyers’ burstiness → bottlenecks’ emergence at the check-out station or cash register (server) → queue management. The presented logical chain allows finding out that buyers’ burstiness leads to the queue appearance in the service process. In turn, queue appearance requires queue management measures. Hence, buyers’ burstiness influences on the decisions in regard to queue management within the service process. Further on, two functions of buyers’ burstiness are defined: the indicators of the service process, and the factor that influences the service process. This bi-modal role of buyers’ burstiness in the service process highlights the complex nature of the queue management. Five scenarios of the service process will allow using a combination of queue management measures in each scenario or even between scenarios. The findings of the comparative study propose the structure of the service process as the unity of the waiting in the queue to the cash register and the payment processing at the cash register, i.e. scanning of the goods and the payment. The present research has some limitations. Further research tends to validate the model of five scenarios of the service process for the queue management purposes. Comparative studies on buyers’ burstiness in the service process will be continued, too.

Analisa dan Perancangan Sistem Informasi Kasir pada Maxx Coffee

Currently, there are many cash register systems that have not yet entered the modern system or are still manual counting. And because of this, it can result in a lot of time wasted for customers who have little time to buy a few items. Not to mention if there is a miscalculation in calculating the total number of all items purchased by the customer, it will be detrimental to both the restaurant and the customer. Therefore, now there is a development where the calculation at the cashier becomes faster and more efficient because of the innovations provided by several people to simplify and expedite the calculation of the total number of items purchased by customers That is now using the automatic count method provided by several restaurants for overall smoothness in transactions between buyers and also the restaurant. For the results, we can feel it now where we don't have to wait long for payment and also we are now easier to pay for our orders because it is added with an online payment system that aims to reduce the amount of paper used in printing money in paper form

You Are What You Feed

In one of Tim Beck's recent articles, he tells the story of David, a 37-year-old man hospitalized with a diagnosis of schizophrenia. David's symptoms are severe, and traditional therapeutic approaches have so far been unsuccessful. Some days it's a challenge for him to even engage in a conversation. One day, his therapist asks him what activity he liked most in the past. “McDonald's,” he replies. “I've always enjoyed going to McDonald's for a hamburger.” The therapist proposes that they walk over to the hospital restaurant. On arrival, without explanation, a miraculous transformation occurs. Suddenly, David is alert to his surroundings, able to cheerfully complete the transaction at the cash register and even to joke with the cashier before taking his food.