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Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems

Huber, Marsha M
http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635

Abstract Details

2003, Doctor of Philosophy, Ohio State University, Human Nutrition and Food Management.
The strategic use of management information systems (MIS) can convey competitive value. For this reason, it is important to understand which antecedents are associated with system success. By utilizing theoretical assumptions from several fields: strategic management, MIS, and hospitality, this study develops a model of Restaurant Management Information System (RMIS) success for the foodservice industry. The purpose of this study was to identify current information technology (IT) trends in the foodservice industry, to identify the types and quality of IT training and support offered to managers, and to develop and test the RMIS model. This study uses survey research. A survey was administered to restaurant managers (n = 243) to gather data about their system features and effectiveness. This study demonstrated several important findings. First, many foodservice establishments are utilizing systems more than indicated in earlier foodservice literature. Food and labor cost analyses, sales forecasts, server performance evaluations, menu analysis, and e-mail are commonly utilized by today’s restaurant manager. Second, this study provides support for contingency theory, that is, firms do not use systems equally. Full and quick service restaurants, chains and independents, and successful and unsuccessful restaurants all utilized systems differently. Third, this study provided partial support for systems implementation theory. This study found that training related to system success, but not support. The availability (hours) of support provided by the “help desk” did not relate to system success. Lastly, this study used regression analysis to test the RMIS research model. The first regression model of RMIS success, with decision-making support satisfaction as a dependent variable, exhibited a fit of .450. Four antecedents – system use, system quality, report quality, and training quality –were significant. Sensitivity analysis was conducted on the regression analysis, and the concept of FIT emerged as a potentially important dependent variable. This yielded an adjusted r2 of .608. Five antecedents – system quality, report quality, user competency, competitive rating, and ownership type –were significant. The adjusted r2 of .608 implies that FIT might be a better measure of system success than decision-making satisfaction for certain industries or levels of management.
R. Thomas George (Advisor)
170 p.
Business Administration, General
Restaurant Information Systems; Hospitality Information Technology; System Success; Restaurant Information Technology; Hospitality Information Systems

Recommended Citations

Citations

  • Huber, M. M. (2003). Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635

    APA Style (7th edition)

  • Huber, Marsha. Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems. 2003. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635.

    MLA Style (8th edition)

  • Huber, Marsha. "Measurement of Restaurant Manager Perceptions of Restaurant Management Information Systems." Doctoral dissertation, Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1046698635

    Chicago Manual of Style (17th edition)

osu1046698635
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© 2003, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.