An exploratory study examining information technology adoption and implementation in full-service restaurant firms

Information Technology Applications in Hospitality and Tourism: A Review of Publications From 2005 to 2007

“…A case study of U.S. convention and visitor bureaus showed that the capability of organizations influenced their IT usage and led to distinct implementation effects (Yuan, Gretzel, & Fesenmaier, 2006). Oronsky and Chathoth (2007) explored the use of technologies and identified the factors that motivate managers to implement new technology. They found that managers basically understand that IT can improve organizational efficiency, but believe that there are barriers to the adoption of new technologies, including the cost of adoption, lack of information sources, and lack of strategy within management (Cobanoglu, Demirer, Kepeci, & Sipahioglu, 2006).…”

Channels of social influence for decision making in restaurants: A case study

“…In any case, the process to be followed by a restaurant referrer chatbot's conversation protocol should be tailored to the needs of applicants taking into account the criteria contemplated in the literature and detailed in Table 3: price, availability, location, image of the dish, restaurant location, users' assessment, quality of food, social information, aesthetics, quality of service, place or environment and value for money. Tripp et al, 1995;Hwang et al, 2012;Harrington et al, 2012;Duarte Alonso et al, 2013;Frash, DiPietro & Smith, 2015 Food quality Gretzel & Yoo, 2008;Nilashi, bin Ibrahim, Ithnin & Sarmin, 2015;Cheng & Loi, 2014;Lu & Stepchenkova, 2012;Sparks, Perkins & Buckley, 2013;Xiang & Gretzel, 2010 Social Information/Online Reviews Charters & Pettigrew, 2005;An, Ryu, Park, Lee, Park, Shin & Shim, 2011 Photo/Aesthetics (representative image of the plate) Bojanic & Rosen, 1994;Jani & Han, 2011;Sulek & Hensley, 2004;Hancer & George, 2003;Oronsky & Chathoth, 2007;Tripp et al, 1995;Hwang & Masud, 2012;Muller & Woods, 1994 Quality of service (feasibility of staff, cleanliness...) Sulek & Hensley, 2004;Tripp et al, 1995;Hwang et al, 2012;Muller & Woods, 1994 Place and atmosphere Mak et al, 2012 Quality/price Winarno & Allain 1991;Tripp et al, 1995;Hwang, Lee & Park, 2012;Mak et al, 2012;Teas & Agarwal, 2000;Zeithaml, 1988;Hsiao et al, 2016 …”

Services Innovation Using Web Technology: A Case of Consumer Adoption of Family Restaurant Web Sites

“…These Web sites not only provide various information about the restaurants' foods and services but also elicit the customers' participation by offering various competitions, gifts, and incentives. This leads their public relations efforts and accomplishes the marketing [29]. Such efforts through the restaurants' Web sites encourage customers to visit the Web sites and ultimately strengthen the competitive power of family restaurants [19][26] [47].…”

“…Many companies that operate family restaurants but have not focused on using the Internet to enhance customer service in the past are now creating efforts to make their various services available to customers online [26] [29]. The presentation of online services strengthens the strategy of family restaurants by allowing them to provide a variety of information through their Web sites and offer various kinds of gifts, special events, discount coupons, or other items that will promote the customers' interest in visiting family restaurants [19].…”