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The extent of implementation of technology-based self-service (tbss) among fast-food restaurants : (Record no. 10086)

MARC details
000 -LEADER
fixed length control field 02532nam a22002417a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250110145609.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250110b ph ||||| |||| 00| 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1908-3165
040 ## - CATALOGING SOURCE
Transcribing agency OCT
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Alfonso, Daniella Jenn R.
245 ## - TITLE STATEMENT
Title The extent of implementation of technology-based self-service (tbss) among fast-food restaurants :
Remainder of title A mixed method approach /
Statement of responsibility, etc. Daniella Jenn R. Alfonso., Roland Dave H. Dela Cruz., John Errol A. Hernando John Humprey T. Vida
300 ## - PHYSICAL DESCRIPTION
Extent Vol 3 (1) pages 184-213 :
Other physical details illustrations ;
500 ## - GENERAL NOTE
General note I. ABSTRACT<br/><br/>The Technology-Based Self-Service (TBSS) has one of the most significant impacts on today's<br/>food service industry. Thus, TBSS was implemented to provide a high level of customer<br/>satisfaction. This study aimed to determine the level of satisfaction in terms of engagement,<br/>functionality, aesthetics, and information quality. This study also dealt with the challenges of<br/>the use of TBSS. This study also determined the difference in the level of TBSS satisfaction<br/>and users' profiles. A mixed-method approach was used to analyze the extent of TBSS<br/>implementation further. The researchers used concurrent triangulation as a research design to<br/>gather and analyze quantitative and qualitative data simultaneously. After gathering the data<br/>from the survey and interview, using probability sampling method and descriptive analysis<br/>were used to summarize and find patterns for the qualitative six (6) step process. The data were<br/>coded, and the result of the survey revealed that most of the customers are satisfied with the<br/>implementation of TBSS in fast-food restaurants. The data collected from the interview<br/>revealed that not all customers are experiencing high levels of satisfaction in using TBSS,<br/>especially elders. The self-ordering process has become part of a new age of dining experience.<br/>To further satisfy the customers, this study proposed that an upgrade of a system is to occur as<br/>part of the TBSS maintenance process as well as its visual representation of the products on<br/>the screen. This study posed to provide further information about the device and its impacts<br/>upon implementation in fast-food restaurants around the globe.<br/>
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Extent Implementation
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element high level satisfaction
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element self-ordering
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element food service industry
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element TBSS
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Dela Cruz, Roland Dave H.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Hernando, John Errol A.
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Vida, John Humprey T.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Continuing Resources
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    Dewey Decimal Classification     Olivarez College Tagaytay Olivarez College Tagaytay 01/10/2025   01/10/2025 https://drive.google.com/file/d/1bT2F6FdAylHHMH_a3j_uVFY3-c1xRBhS/view?usp=drive_link 01/10/2025 Continuing Resources