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Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly

It is a common practice among restaurateurs to provide menu cards as a medium of communication to speak about their menu items. Many limitations have been identified from the use of this method of menu ordering such as customer indecision and other forms of service failures. Tabletbased menu orderin...

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Main Author: Zulkifly, Muhammad Izzat
Format: Book Section
Language:English
Published: Institute of Graduate Studies, UiTM 2017
Subjects:
Malaysia
Online Access:http://ir.uitm.edu.my/id/eprint/19779/1/ABS_MUHAMMAD%20IZZAT%20ZULKIFLY%20TDRA%20VOL%2011%20IGS%2017.pdf
http://ir.uitm.edu.my/id/eprint/19779/
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spelling my.uitm.ir.197792018-06-07T08:04:22Z http://ir.uitm.edu.my/id/eprint/19779/ Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly Zulkifly, Muhammad Izzat Malaysia It is a common practice among restaurateurs to provide menu cards as a medium of communication to speak about their menu items. Many limitations have been identified from the use of this method of menu ordering such as customer indecision and other forms of service failures. Tabletbased menu ordering system which is „self-service” in nature is gaining popularity among restaurants due to its capacity to handle descriptive menu, other information and illustration as well as other interactive options and many other benefits. The success of this system depends on how restaurants balance the use of technology and human touch. Too much dependency on technology would take away the human-touch value which is important in a foodservice operation. Not much is known about Malaysian customers” technology readiness and how they perceived the value offered by this system, thus it is difficult to figure out the effectiveness of the system based on their information satisfaction on the menu ordering experiences which will then influence customers” behavioural intention. This study empirically investigates the causal relationship between technology readiness, customer perceived value, customer information satisfaction and behavioural intention towards the tablet-based menu ordering system… Institute of Graduate Studies, UiTM 2017 Book Section PeerReviewed text en http://ir.uitm.edu.my/id/eprint/19779/1/ABS_MUHAMMAD%20IZZAT%20ZULKIFLY%20TDRA%20VOL%2011%20IGS%2017.pdf Zulkifly, Muhammad Izzat (2017) Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly. In: The Doctoral Research Abstracts. IGS Biannual Publication, 11 (11). Institute of Graduate Studies, UiTM, Shah Alam.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Malaysia
spellingShingle Malaysia
Zulkifly, Muhammad Izzat
Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly
description It is a common practice among restaurateurs to provide menu cards as a medium of communication to speak about their menu items. Many limitations have been identified from the use of this method of menu ordering such as customer indecision and other forms of service failures. Tabletbased menu ordering system which is „self-service” in nature is gaining popularity among restaurants due to its capacity to handle descriptive menu, other information and illustration as well as other interactive options and many other benefits. The success of this system depends on how restaurants balance the use of technology and human touch. Too much dependency on technology would take away the human-touch value which is important in a foodservice operation. Not much is known about Malaysian customers” technology readiness and how they perceived the value offered by this system, thus it is difficult to figure out the effectiveness of the system based on their information satisfaction on the menu ordering experiences which will then influence customers” behavioural intention. This study empirically investigates the causal relationship between technology readiness, customer perceived value, customer information satisfaction and behavioural intention towards the tablet-based menu ordering system…
format Book Section
author Zulkifly, Muhammad Izzat
author_facet Zulkifly, Muhammad Izzat
author_sort Zulkifly, Muhammad Izzat
title Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly
title_short Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly
title_full Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly
title_fullStr Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly
title_full_unstemmed Technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / Muhammad Izzat Zulkifly
title_sort technology readiness, customer perceived value, customer information satisfaction and behavioral intention on tablet-based menu ordering experience / muhammad izzat zulkifly
publisher Institute of Graduate Studies, UiTM
publishDate 2017
url http://ir.uitm.edu.my/id/eprint/19779/1/ABS_MUHAMMAD%20IZZAT%20ZULKIFLY%20TDRA%20VOL%2011%20IGS%2017.pdf
http://ir.uitm.edu.my/id/eprint/19779/
_version_ 1685649258151149568
score 13.211869

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