The dynamics of technology in five restaurants in East Legon, Accra

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dc.contributor.authorOhene-Ntow, Jeremy
dc.date.accessioned2018-11-30T16:15:24Z
dc.date.available2018-11-30T16:15:24Z
dc.date.issued2018-04
dc.descriptionThesis submitted to the Department of Business Administration, Ashesi University, in partial fulfillment of Bachelor of Science degree in Business Administration, April 2018en_US
dc.description.abstractThis study explores the use of technology in five restaurants in East Legon for sustainable growth. The objective is to find out how the use of technology is bringing changes in the operations of the restaurant business and how these changes are transforming restaurant business operations. Accordingly, a qualitative approach was employed to collect data using semi-structured interviews. Ten participants, made up of one manager and one employee from each restaurant, were interviewed. Data were analyzed by identifying categories and developing themes for discussion in line with research questions and objectives of the study. Responses revealed that technology had been a major factor in the changes that had occurred in the operations of their business over time. It changed the way they take orders, prepare meals and cocktails, the use of advanced equipment like pressure cookers, blenders, microwaves, hot plates, toasters, dough spreaders, and ovens with thermometers and timers, and advertising using social media, and having an online presence by means of a website. The study concludes by suggesting that restaurant operators maximize the use of technology to boost their businesses for sustainable growth.en_US
dc.description.sponsorshipAshesi Universityen_US
dc.identifier.urihttp://hdl.handle.net/20.500.11988/384
dc.language.isoen_USen_US
dc.subjectsocial mediaen_US
dc.subjecttechnologyen_US
dc.subjectrestauranten_US
dc.subjectsustainable growthen_US
dc.subjectAccra
dc.subjectGhana
dc.titleThe dynamics of technology in five restaurants in East Legon, Accraen_US
dc.typeThesisen_US

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