Journal of Community Nutrition

대한지역사회영양학회 (The Korean Society of Community Nutrition)
권호 표지

Information Technology Needs and Benefits in Multi-Unit Restaurants

  • Baek Seung-Hee (Department of Food and Nutrition, Shingu College) ;
  • Guzman Allan B. de (Department of Tourism, Hotel, Restaurant Management and Center for Educational Research and Development, University of Santo Tomas)
  • 발행 : 2006.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study attempted to investigate and compare the level of needs and expected benefits of information technology(IT) applications in restaurant operation from managerial and employee levels. Self-competence levels, education and training needs, and the company IT application levels were evaluated. The respondents for the study were the staff of full-service, mid-scale restaurants owned by a firm. Among the respondents, 17.6% were in managerial level(managers) and 82.4% were in employee level(employees). The results of this study indicated that compared to employees, managers perceived more in-depth that IT is beneficial and is needed in restaurant operation. Both groups rated IT as very much needed and beneficial to restaurant operation. However, managers rated their own technological competence significantly higher than the employees did. Both groups expressed the desire for IT training and education although the managers' needs were stronger than the other group. The company's IT application level was assessed by the managers and employees at a slightly higher than average score on a 5-point scale, showing no difference between the groups. The study findings show that the respondents perceived the IT needs and benefits than the present IT application level of restaurants, which suggests more IT applications be adopted to the restaurant operations.

키워드

참고문헌

  1. Ansel D, Dyer C(1999): A framework for restaurant information technology. The Cornell Hotel and Restaurant Administration Quarterly 40(3): 74-84
  2. Camison C(2000): Strategic attitudes and information technologies in the hospitality business: an empirical analysis. International Journal of Hospitality Management 19: 125-143 https://doi.org/10.1016/S0278-4319(99)00059-6
  3. Cash JI Jr, Konsynski BR(1985): IS redraws competitive boundaries. Harvard Business Review 63(2): 134-142
  4. Cho W, Olsen MD(1998): A case study approach to understanding the impact of information technology on competitive advantage in the lodging industry. Journal of hospitality & Tourism Research 22(4): 376-394 https://doi.org/10.1177/109634809802200404
  5. Coulton A(1990): Tech talk back. Lodging Hospitality, pp.89-90
  6. Drucker P(1992): Managing for the future: The 1990s and beyond, pp.96-97
  7. Huber M, Pilmanis P(2001): Strategic information systems in the quick service restaurant industry: A case study approach. Journal of Restaurant & Foodservice Marketing 4(4): 195-210 https://doi.org/10.1300/J061v04n04_04
  8. Huo YH(1998): Information technology and the performance of the restaurant firms. Journal of Hospitality & Tourism Research 22(3): 239-251 https://doi.org/10.1177/109634809802200303
  9. Kasavana ML(1994): Computers and multiunit food-service operations. The Cornell Hotel and Restaurant Administration Quarterly 35(3): 72-80 https://doi.org/10.1177/001088049403500222
  10. Kasavana ML(1995): PC-based registers. The Cornell Hotel and Restaurant Administration Quarterly 36(3): 50-55
  11. Kettinger WJ, Grover V, Guha S, Segars AH(1994): Strategic information systems revisited: A study in sustainability and performance. MIS Quarterly 18(1): 31-58 https://doi.org/10.2307/249609
  12. Kirt D, Pine R(1998): Research in Hospitality Systems and Technology. International Journal of Hospitality Management 17: 203-217 https://doi.org/10.1016/S0278-4319(98)00016-4
  13. Parsons GL(1984): Information technology: A new competitive weapon. Sloon Management Review 25(1): 3-14
  14. Peacock M(1997): Information technology in the hospitality industry: Managing people, change and computers. International Journal of Hospitality Management 16(1): 119-120 https://doi.org/10.1016/S0278-4319(97)81210-8
  15. Piccoli G, Spalding BR, Ives B(2001): The customer-service life cycle: A framework for improving customer service through information technology. The Cornell Hotel and Restaurant Administration Quarterly 42(3): 38-45
  16. Porter ME, Millar VE(1985): How information gives you competitive advantage. Harvard Business Review 63(4): 149-160
  17. Reid RD, Sandler M(1992): The use of technology to improve service quality. The Cornell Hotel and Restaurant Administration Quarterly 33(3): 68-73 https://doi.org/10.1016/0010-8804(92)90123-M
  18. Romeo P(1996): Tomorrow's franchising giants learn how to stand tall. Restaurant Business, pp.24
  19. Sethi V, King WR(1994): Development of measures to assess the extent to which an information technology application provides competitive advantage. Management Science 40(12): 1601-1627 https://doi.org/10.1287/mnsc.40.12.1601
  20. Van Hoof HB, Collins GR, Combrink TE, Verbeeten MJ(1995): Technology needs and perceptions: An assessment of the U.S. lodging industry. The Cornell Hotel and Restaurant Administration Quarterly 36(5): 64-69
  21. Van Hoof HB, Verbeeten MJ, Combrink TE(1996): Information Technology revisited-. The Cornell Hotel and Restaurant Administration Quarterly 37(6): 86-91 https://doi.org/10.1177/001088049603700528