Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants
The upsurge of manpower crunch issues has tightened up the service capacity of many full-service restaurants. The introduction of manual self-ordering system (as opposed to electronic menu and computerized ordering system) was the outcome of the manpower shortage among many financially restricted sm...
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| Format: | Article |
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Routledge
2021
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| Online Access: | http://eprints.sunway.edu.my/1782/ |
| _version_ | 1848802133095219200 |
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| author | Chong, Daniel Ka Leong * |
| author_facet | Chong, Daniel Ka Leong * |
| author_sort | Chong, Daniel Ka Leong * |
| building | SU Institutional Repository |
| collection | Online Access |
| description | The upsurge of manpower crunch issues has tightened up the service capacity of many full-service restaurants. The introduction of manual self-ordering system (as opposed to electronic menu and computerized ordering system) was the outcome of the manpower shortage among many financially restricted small- to mid-scale restaurant operators in Malaysia. Past studies pertaining to self-service restaurants mainly focused on multinational fast-food chain’s counter service, e-menu, electronic ordering system, and online food ordering system. The purpose of this research is to identify factors affecting Malaysian consumers’ acceptance toward the use of order chit as a form of self-ordering system within the casual dining establishments. Specifically, the study focused on the context of mid-scale casual dining restaurants. Based on the literature review, a hypothetical construct of factors determining the adoption of order chit system was proposed. The model was then tested using data collected from a sample of casual dining restaurant patrons residing in the Klang Valley of Malaysia. Results of a structural equation analysis suggest that ease of use, information clarity, perceived service, and ordering technique fit, and freedom of choice are found to be significant in increasing the acceptance of order chit system. However, peer pressure was found to not significantly affect the acceptance of such practices. The academic and managerial implications of these findings are considered. |
| first_indexed | 2025-11-14T21:18:30Z |
| format | Article |
| id | sunway-1782 |
| institution | Sunway University |
| institution_category | Local University |
| last_indexed | 2025-11-14T21:18:30Z |
| publishDate | 2021 |
| publisher | Routledge |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | sunway-17822021-07-06T15:04:10Z http://eprints.sunway.edu.my/1782/ Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants Chong, Daniel Ka Leong * HF Commerce TX Home economics The upsurge of manpower crunch issues has tightened up the service capacity of many full-service restaurants. The introduction of manual self-ordering system (as opposed to electronic menu and computerized ordering system) was the outcome of the manpower shortage among many financially restricted small- to mid-scale restaurant operators in Malaysia. Past studies pertaining to self-service restaurants mainly focused on multinational fast-food chain’s counter service, e-menu, electronic ordering system, and online food ordering system. The purpose of this research is to identify factors affecting Malaysian consumers’ acceptance toward the use of order chit as a form of self-ordering system within the casual dining establishments. Specifically, the study focused on the context of mid-scale casual dining restaurants. Based on the literature review, a hypothetical construct of factors determining the adoption of order chit system was proposed. The model was then tested using data collected from a sample of casual dining restaurant patrons residing in the Klang Valley of Malaysia. Results of a structural equation analysis suggest that ease of use, information clarity, perceived service, and ordering technique fit, and freedom of choice are found to be significant in increasing the acceptance of order chit system. However, peer pressure was found to not significantly affect the acceptance of such practices. The academic and managerial implications of these findings are considered. Routledge 2021-04 Article PeerReviewed Chong, Daniel Ka Leong * (2021) Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants. Journal of Foodservice Business Research. pp. 1-23. ISSN 1537-8020 http://doi.org/10.1080/15378020.2021.1911565 doi:10.1080/15378020.2021.1911565 |
| spellingShingle | HF Commerce TX Home economics Chong, Daniel Ka Leong * Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants |
| title | Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants |
| title_full | Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants |
| title_fullStr | Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants |
| title_full_unstemmed | Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants |
| title_short | Factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants |
| title_sort | factors affecting the consumers’ embracement of manual self-ordering system (order chit) in restaurants |
| topic | HF Commerce TX Home economics |
| url | http://eprints.sunway.edu.my/1782/ http://eprints.sunway.edu.my/1782/ http://eprints.sunway.edu.my/1782/ |