|Author:||Kwong, Raybert Tsz-pang|
|Title:||The strategic use of electronic point-of-sales (EPOS) information system in Hong Kong catering industry|
|Subject:||Caterers and catering -- China -- Hong Kong -- Data processing|
Hong Kong Polytechnic -- Dissertations
|Department:||Department of Computing|
|Pages:||132 leaves ; 30 cm|
|Abstract:||Eating is one of the activities that we mostly do everyday. Hong Kong is well-known for its wide selection of eating place. It ranges from small food-stall situated by the side of a busy trafficked road to a posh restaurant in a super 5 star hotel. In the year of 1992, Hong Kong Catering Sector scored a total receipt of HKD45.51 billion and employed 194,244 people. The catering industry has many interesting characteristics which sometime make catering management difficult, such as its perishable nature of products, high labour intensity, low entrant barrier etc. The philosophy of catering management often focuses on satisfying customer's need in term of food product, service delivered, and the dining ambire. The invention of computer creates new ways to manage the business, one of which is information system strategy (ISS). This technology can probably be applied in the catering sector to improve the quality of service and food products. Being one of the common electronic device which facilitates the capture of first-hand sales data, Electronic Point-of-Sales (EPOS) has a proven success history in the retailing field and is increasingly being used in the catering sector. EPOS has its benefit not only to provide those typically functions such as sales analysis, cash summary, but also other analyses which cannot be performed by traditional each register. In addition, different degree of integration to other information systems, such as payroll, inventory control, general ledger, etc. enables EPOS to be used as a strategic tool. This research looks into the relationship between EPOS, ISS, and the catering industry. A framework is proposed and consists of these three elements. Each element is studied in depth and the linkage between each element is also investigated. Field survey, research interview and literature research are the basic techniques being used in this research. In the field survey of 927 restaurant establishments, 109 establishment use EPOS of which 102 are in the fast food category. In the second part of the research which is in the form of unstructured research interview, 27 senior executives who represent 275 catering outlets are interviewed to testify the awareness on the use of POS data (POS function) and the use of this POS function to facilitate the ISS. Furthermore, the last part of the research also looks into the reasons of not using EPOS which mainly due to the concerns of high capital outlay and long learning curve which reduces their overall productivity.|
|Rights:||All rights reserved|
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