Information and communication technologies in food services and restaurants: a systematic review

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10045/122296
Información del item - Informació de l'item - Item information
Título: Information and communication technologies in food services and restaurants: a systematic review
Autor/es: González-Ramírez, Reyes | Gascó, José L. | Llopis, Juan
Grupo/s de investigación o GITE: Sistemas de Información y Recursos Humanos en las Organizaciones (SIRHO)
Centro, Departamento o Servicio: Universidad de Alicante. Departamento de Organización de Empresas
Palabras clave: Literature review | ICTs | Food services | Restaurants | Articles | Tourism and hospitality
Área/s de conocimiento: Organización de Empresas
Fecha de publicación: 18-ene-2022
Editor: Emerald
Cita bibliográfica: International Journal of Contemporary Hospitality Management. 2022, 34(4): 1423-1447. https://doi.org/10.1108/IJCHM-05-2021-0624
Resumen: Purpose – Information and communication technologies (ICTs) are a key player in the food services and restaurants sector; thus, the aim of this work consists in studying the previous research on ICTs in food services and restaurants in the context of tourism and hospitality through a systematic literature review. Design/methodology/approach – The systematic literature review is performed on full papers published in journals included in the Journal Citation Report of the WoS in the category of Hospitality, Leisure, Sport and Tourism. A total of 165 articles from 28 journals are analyzed, following different criteria, such as the research methods, perspectives, statistical techniques, geographical focus, topics, technologies, authors and universities. Findings – The restaurant sector is more and more based on the creation of experiences and ICTs, through their multiple possibilities, can undoubtedly contribute to adding value to the simple meal and create and recreate experiences to attract and retain customers who are increasingly sophisticated and hooked on ICTs. ICTs are basic for managers taking decision at the highest level in food services and restaurants, so ICTs should not be seen as a technical tool but as an essential element for top management. Research limitations/implications – This paper examined articles from very well-known tourism and hospitality journals, leaving aside others as well as different publication formats such as books or papers presented at conferences. Originality/value – A significant contribution made with this paper is the availability of a list of topics in the context of ICTs in food services and restaurants. These topics are classified into three areas (Consumers, Suppliers and Environment and Tendencies) that can serve as a future research framework. The paper also provides useful information to restaurant managers about ICTs, to researchers for their future projects and to academics for their courses.
URI: http://hdl.handle.net/10045/122296
ISSN: 0959-6119 (Print) | 1757-1049 (Online)
DOI: 10.1108/IJCHM-05-2021-0624
Idioma: eng
Tipo: info:eu-repo/semantics/article
Derechos: © Emerald Publishing Limited
Revisión científica: si
Versión del editor: https://doi.org/10.1108/IJCHM-05-2021-0624
Aparece en las colecciones:INV - SIRHO - Artículos de Revistas

Archivos en este ítem:
Archivos en este ítem:
Archivo Descripción TamañoFormato 
ThumbnailGonzalez_etal_2022_IntJContempHospitalityManag_final.pdfVersión final (acceso restringido)199,57 kBAdobe PDFAbrir    Solicitar una copia
ThumbnailGonzalez_etal_2022_IntJContempHospitalityManag_revised.pdfVersión revisada (acceso abierto)1,22 MBAdobe PDFAbrir Vista previa


Todos los documentos en RUA están protegidos por derechos de autor. Algunos derechos reservados.