Journal of Community Nutrition

The Korean Society of Community Nutrition (대한지역사회영양학회)
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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)
  • Published : 2006.09.30
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Abstract

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.

Keywords

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