TECHNOLOGICAL TRANSFORMATION IN FOOD AND BEVERAGE SERVICE: ENHANCING EFFICIENCY AND CUSTOMER SATISFACTION

Edgar Philip DSouza and Semele Sardesai
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Edgar Philip DSouza: Goa College of Hospitality and Culinary Education
Semele Sardesai: V.M. Salgaocar Institute of International Hospitality Education

Revista de turism - studii si cercetari in turism / Journal of tourism - studies and research in tourism, 2024, vol. 37, issue 37, 2

Abstract: This research study gives a methodical analysis of the literature examining how technology affects consumer satisfaction and operational efficiency in the food and beverage industry. The evaluation summarizes the results of previous studies on the application of technology in various aspects of the food service business, including ordering procedures, payment options, kitchen operations, inventory control, and customer feedback systems. The study indicates that technological advancements have transformed the food and beverage service sector, resulting in increased operational effectiveness and elevated consumer satisfaction. It examines the benefits and difficulties of adopting new technology, including data security, customer resistance to change, and privacy issues. The evaluation also emphasizes how technology may improve client experiences through the use of virtual reality, online booking tools, tailored recommendations, and social media integration. The discussion highlight how crucial it is for companies to use technology wisely to streamline processes and give customers interesting, personalized experiences. The limitations of the evaluated studies are discussed in the paper's conclusion, along with potential directions for future investigation into things like long-term effects, financial ramifications, upcoming technology, and cultural considerations.

Keywords: Customer satisfaction; Digital transformation; Efficiency; Food and beverage service; Technology. (search for similar items in EconPapers)
Date: 2024
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