Exploring important factors affecting implementation of restaurant information system into traditional Chinese restaurant

Tsong Zen Liu and Hsuan Cheng Chou

International Journal of Enterprise Network Management, 2012, vol. 5, issue 1, 3-16

Abstract: This study aimed to explore the important factors which is affecting the implementation of restaurant information system into traditional Chinese restaurants, established the weight system of factors and the important degrees of order, and applied research findings to give traditional Chinese restaurant and restaurant information system company recommendations. Simple Delphi and analytic hierarchy process (AHP) methods were used to conduct the important factors and analyse the impact of various weights of these factors during two stages research. Important analysis of affecting factors by six related experts revealed seven dimensions and 18 important factors in first draft. Results of AHP method showed that the corporate senior management of restaurant, project management and organisational environment of restaurants are three more important factors in the first hierarchy. For the second hierarchy, the most important factors of them were support of high-level executives, collaboration of project team, demographic variables of users, project planning, and the external environment. Finally, this study suggested that the traditional Chinese restaurant must consider support of high-level executives and organisational environment, the information system company should focus on constructing project team, improving service quality and enhancing communication ability.

Keywords: traditional Chinese restaurants; analytical hierarchy process; AHP; China; restaurant information systems; implementation factors. (search for similar items in EconPapers)
Date: 2012
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