New Kitchen Payment System Services at the University of Derby ensure long-term viability

Le Li, Ng Keng Yap, Yang Yang Zhang and Minyi Jin
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Le Li: PhD candidate, The School of Economic and Management in Universiti Putra Malaysia & Anhui Institute of Information Technology, The School of Management and Engineering, Wuhu, Anhui Province, China.
Ng Keng Yap: faculty of computer science and information technology, Universiti Putra Malaysia, Malaysia.
Yang Yang Zhang: PhD candidates, School of Education, University of Nottingham, UK & The School of Liberal Studies and Foreign Languages, Anhui Institute of Information Technology, Wuhu, Anhui Province, China.
Minyi Jin: Â Liverpool John Moores University,70 Mount Pleasant, Merseyside L3 5UX, UK.

International Journal of Science and Business, 2022, vol. 15, issue 1, 142-152

Abstract: The current project report focuses on the examination and conclusions of the interaction between the kitchen and blend areas with a new payment technique for students at the University of Derby, UK, utilizing the Servuction Framework. Essentially, our project paper evaluates the new payment systems at the University of the Kitchen using five service features and considers how to create and implement the new services. Furthermore, we identify potential challenges and develop ideas for real-world kitchen operations services utilizing service theatre models. We also focus on new services and how to market them to customers by doing strategy and development work in the university kitchen. The current kitchen payment mechanism at the University of Derby only accepts cash and credit card payments. As a result, students at the university use student cards. The new Kitchen Payment System Services incorporates new self-service equipment that takes student cards as payment. The new service payment approach raised two potential concerns for student user advancement. In the current study, we investigate if self-service machines necessitate backstage technology and university IT system support services for students. Parts of the third phase of the project provide certain advertising and media alternatives for new client services that provide some promotional strategies for students and other potential consumers and can aid in the attainment of a new service marketing mix. In the latter sections, we focus on future challenges as service managers determine which important skills and knowledge will require development in the future.

Keywords: new services system; self-service machines; long-term viability; marketing mix (search for similar items in EconPapers)
Date: 2022
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