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Analysis and Design of the Web Base Guesthouse Reservation Information System at Universitas Terbuka Using The Prototype Method Kusyadi, Irpan; Junianto, Mochamad Bagoes Satria; Basri, Hasan
MATICS: Jurnal Ilmu Komputer dan Teknologi Informasi (Journal of Computer Science and Information Technology) Vol 17, No 1 (2025): MATICS
Publisher : Department of Informatics Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/mat.v17i1.32380

Abstract

Efficient guesthouse reservation management is crucial to supporting the accommodation services provided by Universitas Terbuka. Currently, the existing system faces limitations in data management and time efficiency, particularly in the reservation, recording, and reporting processes. This study aims to analyze and design a web-based guesthouse reservation information system that is expected to facilitate the reservation process more effectively and transparently. The design approach used is the prototype method, which allows system development based on early user feedback. The research begins with identifying requirements through the stages of communication, planning, modeling, prototyping, and feedback collection. The results of this analysis are then used as the basis for designing the system model and the initial user interface (UI/UX). The system prototype is then developed and iteratively evaluated by involving potential users, including guesthouse managers and prospective guests, to ensure that the final design meets user needs
Comparison of the SAW (Simple Additive Weighting), AHP (Analytic Hierarchy Process) and Wieghted Product (WP) Methods in Catering Vendor Selection Sufandi, Unggul Utan; Putri, Mayang Anglingsari; Satria Junianto, Mochamad Bagoes; Minrohayati, Minrohayati
MATICS: Jurnal Ilmu Komputer dan Teknologi Informasi (Journal of Computer Science and Information Technology) Vol 17, No 1 (2025): MATICS
Publisher : Department of Informatics Engineering

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/mat.v17i1.31854

Abstract

This study aims to develop a Decision Support System (DSS) for selecting the most suitable catering vendor for the UT Business Center by employing three decision-making methods: Simple Additive Weighting (SAW), Analytic Hierarchy Process (AHP), and Weighted Product (WP), alongside expert evaluation. Selecting an appropriate catering vendor is crucial to supporting university operations and events; therefore, the decision-making process must be based on objective and efficient criteria. Given the differences in the working principles of these three methods, it is essential to conduct a comparative analysis between AHP, SAW, and WP to determine the most suitable approach for catering vendor selection at the UT Business Center. The results of the study indicate varying levels of accuracy depending on the weighting scenario: Scenario 1 (Uniform Criterion Weights): Accuracy levels were AHP (83.33%), SAW (100%), and WP (100%). Scenario 2 (Expert-Determined Criterion Weights): Accuracy levels were AHP (58.83%), SAW (66.67%), and WP (66.67%).