Restaurant industry has been experiencing technology innovation to uphold its service quality for decades. Studies have suggested that the technology adoption would lead to beneficial consequences on operation performance. The current study was conducted to design and implement computerized restaurant menu system, to analyze the requirement for the proposed system, to design and develop computerized restaurant menu system and to test and implement the system. This study also analyze effect of the information provided by the computerized restaurant menu system, the service of a waiting staff, and technology innovation on menu displaying device on restaurant customer’s satisfaction. Data were collected from a full-service restaurant in Bauchi. Sixty-nine customers (N=69) were invited to make responses to the questionnaire. From the data collected, the analysis indicated that the information on the menu, services from waiting staff and the innovative technology in restaurant have positive impact on customer satisfaction.
Title page.i
Declaration .ii
Certification - - - iii
Acknowledgement - iv
Dedication - v
Abstract - vi
Table of contents - ..vii
List of tables x
List of figures - - .xi
CHAPTER ONE: INTRODUCTION
1.1 Background of the Study - .1
1.2 Statement of the Problem - 3
1.3 Objective of the Study - - ..3
1.4 Research Question - .3
1.5 Significance of the Study - .4
1.6 Assumption and Delimitation4
1.7 Scope of the Study - ..5
1.8 Limitation of the Study - 5
1.9 Definition of Term - - 5
CHAPTER TWO:
LITERATURE REVIEW
2.0 Introduction..7
2.2 Conceptualization - - 7
2.3 Review of Related Literature - .8
2.3.1Technology and restaurant industry. - - .8
2.3.1.1 Innovation on menu displaying device - 9
2.3.2 Customer Satisfaction. - - 11
2.3.3 Information provided on the menu. .12
2.3.4 Waiting staff. - 14
2.4 Empirical Review on the Topic - 15
2.4.1 Designing digital restaurant menu to enhance user experience. ..15
2.4.2 Digital menu application: relevance for cafes in India. ..15
2.4.3 An examination of an electronic tablet based tablet menu for restaurant industry - ..16
2.5 Summary of Research Gaps - .17
CHAPTER THREE:
SYSTEM ANALYSIS AND DESIGN
3.1 Introduction - ..18
3.2 Research Design - 18
3.3 Population of the Study - .18
3.4 Sampling Technique and Sample Size - ..18
3.4.1 Sampling technique. - ..18
3.4.2 Sample Size - 19
3.5 Data Collection Technique - 19
3.5.1 Questionnaire. - ..19
3.6 Instrument Design - .19
3.7 Data Presentation - .20
3.8 Data Analysis..24
3.9 Feasibility Analysis - .26
3.9.1 Technical feasibility. - .26
3.9.2 Economics feasibility. - ..26
3.9.3 Operational feasibility. - .27
3.9.4 Legal feasibility. - 28
3.10 Choice of Methodology - .28
3.10.1 Water fall model. - 28
3.11 Framework Design - .29
3.11.1 Component design. - .29
3.11.2 Interaction design. - ..31
3.11.3 Database design. - ..31
3.11.4 Interface design. - 33
CHAPTER FOUR
SYSTEM IMPLEMENTATION
4.1 Choice Implementation Platform37
4.2 Technologies - 37
4.2.1 Java. - ..37
4.2.2 Java database connectivity (JDBC). - - 37
4.2.3 MYSQL database management system. .38
4.2.3 Java TCP/IP sockets. - 38
4.3 Choice of Experiment Approach - ..38
4.4 Sample output - - 39
CHAPTER FIVE
5.1 Summary - - 43
5.2 Conclusion - 43
5.3 Recommendations - 43
5.4 Implications of the Study - .44
5.4.1 Academia. - 44
5.4.2 Industry. - 45
References - .46
Appendices - 48
