Management Information Systems in a Restaurant

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Name : E.L ID : Class : BA1 Date : December 18th 2012 Lecturer : A.F

Management of Information Technology

EXECUTIVE SUMMARY

"Salvador and Amanda" is the marketing name of two restaurants specialized in Spanish tapas. The restaurants, places in Leicester Square and Holborn (London) are currently profitable. Despite remaining profitable and in the wake of the London Olympics, the Firm must consider the possibility of studying their strengths and weaknesses as their incomes have declined.

The organization of the company is antique, containing various levels of middle management. Furthermore, it lacks work patterns and management information systems, assuming a lag managing multiple restaurants at once. Activities are slow, complicated and expensive, due to employee’s number and the technology gap.

This project objective is to improve the information technologies that the company currently has, adding the information systems´ lacks. Once analyzed every restaurant business and checked every business process, the company will have a good idea about its weaknesses and its strengths, acknowledgements which will contribute to optimize the company 's revenue.

Contents

Table of Contents

1.0 Introduction 4 2.0 Market Analysis (Porter´s 5 Forces) 4 3.0 Value Chain Analysis 6 3.1 Activity Analysis 6 3.1.1 Primary Activities (Organizational Level) 6 3.1.2 Support Activities (Organization infrastructure) 7 3.2 Value Analysis 8 3.3 Evaluate changes and plan for action 10 3.3.1. How can “IT” help to improve the firm? 10 3.3.2 Creating value through the restaurant activities. 11 4.0 How a company can handle all the information on these different systems? 12 4.1 Enterprise Systems 13 5.0 Conclusion 14 6.0 REFERENCES 15 Bibliography 15

1.0 Introduction



References: Bibliography ❖ http://en.wikipedia.org/wiki/Value_chain. (n.d.). Retrieved 2012, from Wikipedia: www.wikipedia.com ❖ Laudon, K. C., & Laudon, J. P. (2006). Management Information Systems. Managing the Digital Firm. New York: Pearson. ❖ Porter, M. E. (1985). Competitive Advantage: creating and sustaining superior performance. London: Collier MacMillan. ❖ Vallsmadella, J. M. (2002). Marketing techniques and strategies for Restaurants. PEARSON.

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