Part1: Survey/Questionnaire to Managers and Employees
6. Should the cost of a free desert offered to the customers be counted on a slow employee?
5. Is IT enhancement in the restaurant likely to lead to lay-off or increase the workforce?
4. Is IT application likely to increase customer loyalty?
3. Do you believe IT application will lead to increased returns?
2. Will computer application reduce working strain among the employees?
1. Is IT effective software in reducing time spent with a customer?
The following questionnaire seeks to explore the importanceof applying IT to improve our services. The restaurant has realizedthat customers spend more than 20 minutes waiting to be served. Yourreviews will be highly appreciated.
Part2: Interview Questions (Senior Restaurant Employees)
Is extra training needed to equip all the employees with the necessary skills?
Is restructuring important based on how an individual is active in the company?
Should the food preparation department be restructured to involve the application of new machines, which prepare foods at a faster rate?
Should new employees experienced in IT management be hired to coordinate the software operation, maintenance and advice the senior management on future improvement that are essential for increase returns in the company?
Should the IT software be designed to produce a notification stating that customers should be providing with a free desert when 20 minutes elapses or should the decision be made by the staff?
What will be done in the case of technical failures that are inevitable during the peaks times such as early in the morning?
What procedure will be use determine if customers deserve a free desert as some customers can deliberately spend more the 20 minutes reading a menu or visiting the sanitation after receiving the initial receipt?
Is the IT software for improving customer service important during the off-peak time such as during the day?
Part: 3 Executive Summary
Both the questionnaire and interview questionsanticipate employees’ perception regarding the new changes that arelikely to be witnessed. The software technology in the restaurantneeds to be integrated with employees’ efforts for the intendedreturns. The software should not operate to the disadvantage of theemployees. If new penalty measures are introduced in case an employeefails to meet the set time, workforce loyalty will decline. Therestaurant is likely to lose experienced workforce. On the other,without any penalty measures, laxity is likely to be witnessed, andoffering many free deserts will affect the company`s net profit,which is addressed by questions 1, 2, 3, 4 and 6 in thequestionnaire. Question 5 in the questionnaire is imperative as itmeasures employees readiness lose their employment. They are able toassess their level of training and their contributions to therestaurant. As described in interview questions 2 and 3 restructuringis usually important with new technologies. If the company acquiresnew equipment for other departments such as in food preparation, thecompany might be compelled to release some workers in order tooperate profitably (Valacich and George, 2017). Interview questionnumber 1 will provide an alternative for laying off some workers.Training the workforce is likely to increase their output byattracting more customers (Stamper & Dyne, 2013). Interviewquestions 5, 6 and 7 will trigger a deep thought on how to handletechnical failures of the software and clients who drag in therestaurant to obtain free desserts. In order for the restaurant toachieve its financial target, question 8 will lead to decision-makingon whether the software should be utilized when the clients’ numberis low. Consequently, the questions will enable the restaurant toachieve its 20 minutes customer stay time harmoniously.
Stamper, C.L., & Dyne, L. V. (2013). Work status and organizationalcitizenship behavior: A field study of restaurant employees. Journalof Organizational Behavior, 22(5),517-536.
Valacich, J.,and George, J. (2017). Modern Systems Analysis and Design (8th ed.).Boston, MA: Pearson.