Libro

Descripción

The objective of this study was to evaluate the effectiveness of the Self-Ordering Kiosk Service System in Selected Food Chain Restaurants towards enhancing customer satisfaction. The research employed a descriptive method, utilizing a probability sampling technique to assess the Self-Ordering Kiosk Service system across chosen food chain restaurants. The study involved 152 respondents, comprising both employees and customers from various branches of selected food chain restaurants in Metro Manila who willingly participated in the research. Survey questionnaires served as the primary instruments in gathering data. To address the research problem and analyze the collected data, statistical tools such as frequency and percentage were employed to describe the respondents' profiles. Weighted mean was used to determine the average response of the participants regarding various factors considered in the study, employing a four-point Likert scale for interpretation. Additionally, one-way analysis of variance was conducted to test the null hypothesis of no significant difference.  Self-ordering kiosk often offer more customizations options for them to be more convenient in any way to the customers and employee. This is much beneficial to the business entity that can lead to the success of the organization as well as the ease for the customers especially that we are dealing with technological advancement where everyone is more incline to adept changes in traditional way of purchasing and communication. Nevertheless, it is relevant to take note that not all customers may prefer self-ordering kiosks, particularly those who are less tech-savvy or who prefer the tradition