Although there is evidence of the importance of restaurant menus and theirdevelopment from past research
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technology hospitality tech mobile
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technology hospitality
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Despite the fact that the adoption of new technologies tends to result in competitive advantage for the organization, many organizations take a "wait and see" approach before assuming new technologies. This paper describes three categories of barriers that make early adoption of new technologies difficult or unsuccessful for some organizations
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This is odd on two fronts: 1 - that the research into barriers to adopting new technology in the hotel industry is limited. This is a very-highly studied industry, so I would expect much more research in this field. 2 - that the industry is known to be a "late and slow adopter of technology". However, knowing what the barriers are (through this and similar studies) can help to break down those obstacles.
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Sometimes the integration of new technologies do not interface with existing systems well, making the implementation process more difficult as adjustments must be made throughout the entire work flow. This is an issue that must be considered prior to implementation and addressed early to maintain any positive change processes.
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The challenge may not be to the technology, itself, but results from morale and organizational culture regarding change and, especially, how to deal with change. This is not an issue that should be addressed ONLY during a change process but should occur all the time - creating a stronger corporate culture.
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Exploring the promise of e-tablet restaurant menus - IJCHM-01-2013-0039 - 0 views
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My main refute to this assertion is that some fine dining restaurants maintain very limited menus and their printed menus, sometimes very plain and direct, with no pictures or "sizzle" words, reflect the finer, more elegant style of the establishment. For that reason, some restaurants use no printed menu, at all.
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This article compares the efficacy of printed menus to electronic (tablet) menus with no "ordering" capability. No additional published research appears to be available to compare the efficacy of emenus with ordering capabilities to traditional menu/ordering processing. This would make for interesting research, particularly across the different sectors of the industry.
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It can be described as the map that encourages easy navigation between hunger andsatisfaction for customers
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Its principle duty is to direct thepatron’s attention to those items that the operator desires to sell and is reflective of thedecisions concerning what to serve, how it should be served, and the prices to becharged for menu items.
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While the "principle duty is to direct the patron's attention to those items that the operator desires to sell...", the printed menu, when used, must also reflect the atmosphere the operator decides to convey. For many concepts, the tablet menu would certainly enhance that element but I am not sure that this technology would do anything other than distract from the intended atmosphere.
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Technology has provided restaurateurs with limitless opportunities to improve theirmenus.
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One very positive facet of e-tablet menus: the ability to make changes to prices and images much more quickly than would the printed menus. However, when (not if) "glitches" occur, an establishment might be left without menus to provide the guests or printed menus with outdated information. In the end, it may be necessary to maintain up to date physical menus to have for backup at all times.
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Put differently, e-tablet menus should be able to deliver richerinformation contexts in the service encounter than traditional paper-based menus.
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irst, nearly 50 percent of the sample were 50years or older. Although a relatively younger demographic may be examined later infuture research, the very fact such palpable differences prevailed with the so-calledlaggards of technology adoptions (older demographic) is significant in itself
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Although I have significant concerns that this kind of technology could decrease the dynamic of the relationship between the live server and the guest, data in this study convinces me that there is a time and a place to use this technology to "enhance" the guest experience. I do not see this as a cost savings (rather, it may be more costly to use this technology) but as a revenue generator. The danger is in allowing serving staff members to get lazy and rely on the tablet rather than their own skills.
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. However, at a fundamental level, menus play an important role inalleviating consumers’ perceived risk over the menu items they order in a restaurant.
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Exploring the promise of e-tablet restaurant menus | International Journal of Contempor... - 0 views
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However, at a fundamental level, menus play an important role in alleviating consumers' perceived risk over the menu items they order in a restaurant.
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While I believe this statement holds true for some sectors in the food and beverage industry, many fine-dining restaurants succeed with a very limited printed menu that belies the formality of the establishment - or with no printed menu at all. Additionally, many restaurants offer verbal descriptions of daily specials, suggesting that visual images are not the only nor most successful way to market the menu.
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THE PASSAGE FROM AIRLINE RESERVATION SYSTEMS TO GLOBAL DISTRIBUTION SYSTEMS - ProQuest - 0 views
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One of the smart things about the evolution of the GDS is that designers keep the end user (the traveler) in mind and continue to make sure the systems are user friendly and provide assurances to the traveler. This is significant to remember because there are several GDSs out there performing similar functions so, designing customer friendly systems become competitive advantage.
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Through automation, the efficiency of this process has increased tremendously, while valuable information is being supplied to the customer.
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For instance,
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travel agents spent up to 80% of their time doing things that prepared them for making reservations, and only 20% actually making them. But, due to the commission that tourism providers and travel agents relied on, only the 20% generated revenue.
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THE INFORMATION AND COMMUNICATION TECHNOLOGY - IMPACT ON THE HOSPITALITY INDUSTRY IN RO... - 0 views
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This is interesting that 80% of tourists use the Internet as their main resource for traveling information. It was only no more than 10-15 years ago that most people tended to go directly to travel agents and travel companies. This trend seems to continue to grow as online firms like Travelocity and Expedia grow and services and lodging locations, such as Lyft, Uber, Open Table, and AirBnB continue to grow.
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The global spread of the Internet represented an important step in the radical transformation of the tourist experience, and the information and communication technology progress has significantly contributed to improving the quality of services, but also to increasing the competitiveness of companies in this economic sector.
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The main point of this article is that technology, particularly social and mobile media, has led to continued improvements in the industry. For example, the ability for guests to communicate so quickly and easily through their mobile devices has forced the industry's players to respond quickly and in more satisfying ways. It is not just social media but HOW a company uses social media to reach out to their guests that creates competitive advantages.
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s. Thus, in Romania,
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communication with clients
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Obviously, the absence of hotel units from the online environment is currently unconceivable,
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I tend to share this view - it is inconceivable to me that any organization would not embrace the opportunity to have such an amazing way to reach their markets so efficiently - in any industry. To build a strong on line presence is only getting easier and, without an on line presence, I cannot see how companies will be able to remain competitive and last for much longer.
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In the context of globalization, the information and communication technology encourages global socioeconomic development and represents a prerequisite for balancing the level of information existing on the market and for achieving high performance throu