Department of Catering and Hospitality Education

Permanent URI for this collectionhttps://ir.aamusted.edu.gh/handle/123456789/30

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    IMPLEMENTATION OF SPEECH RECOGNITION IN POINT-OF-SALE SYSTEM
    (2023) POMETSEY STEPHEN KWAKU
    In today's fast-paced world, customers demand swift and convenient services, making it imperative for businesses to offer a friendly and user-friendly system to expedite the checkout process. Traditional cash registers have been largely replaced by Point-of-Sale Systems (POS Systems), which combine both software and hardware to record sales in real-time. However, with the advent of technology and artificial intelligence, there is a compelling opportunity to enhance the efficiency of POS systems even further. Speech Recognition (SR) and Natural Language Processing (NLP), which fall under the domain of Artificial Intelligence, facilitate human computer communication by enabling machines to understand and transcribe spoken language. This breakthrough offers an alternative input method to conventional keyboards and other hardware components. This thesis project aims to implement speech recognition technology in Point-of-Sale systems, reducing the reliance on traditional keyboard input method. The study poses two key research questions: whether Voice/Speech Recognition can effectively replace keyboard input in POS systems and how Voice/Speech Recognition can enhance service delivery in such systems. The research objectives include proposing speech recognition as a viable substitute for keyboard input and examining its impact on service delivery in POS systems. It addresses the practical application of speech recognition in point-of-sale systems using existing algorithms use in PHP, JavaScript (Ajax, jQuery) and MySQL with the help of Web Speech API, offering a novel approach to improve database interactions. In conclusion, this thesis explores the integration of speech recognition in Point-of-Sale systems as a means to optimize productivity and customer service, ultimately offering a valuable alternative to traditional input method.
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    Glycemic Index of Five Ghanaian Corn and Cassava Staples
    (2019-09-10) Yeboah, Eunice Serwaa; Agbenorhevi, K. Jacob; Sampson, Gilbert Owiah
    Glycemic index (GI) quantifies and measures the blood glucose raising effect of a food containing a specific amount of carbohydrate. Due to this concerns have been raised on the quality of carbohydrate and the indices that influence its metabolism. The objective of study was to investigate the effect of processing on the glycemic index of five Ghanaian corn and cassava staples. The research design was a cross over trial. Ten healthy subjects consisting of five males and five females were included in the study. Study subjects were served 50g of pure glucose containing 50g of available carbohydrate and 200ml of pure water. Glucose which served as the reference food was given to subjects on two different occasions. The subjects were also served specific 50g of abolo, akple, kafa, local kokonte and processed kokonte on specific days. The glycemic index figures were assessed by using official methods and reported as mean for the ten study subjects. Locally made kokonte had the least GI of 7 followed by processed kokonte which had a GI of 18 whiles kafa had a low GI of 29. Abolo had a medium GI value of 58 and akple also had a medium glycemic index value of 69. There was no significant difference between the GI of locally made kokonte and processed kokonte (p > 0.05) indicating processing had no significant effect on the GI of kokonte.