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Journal articles on the topic 'QR code menus'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Alberlianasari, Firstarine, Salma Nabilah, and Safrina Dewi Rahmawati. "IMPLEMENTATION OF QR CODES ON ICHIBAN SUSHI RESTAURANT'S DISH MENU ON ORDER TIME EFFICIENCY AND CUSTOMER SATISFACTION LEVEL." CASHFLOW : CURRENT ADVANCED RESEARCH ON SHARIA FINANCE AND ECONOMIC WORLDWIDE 1, no. 4 (2022): 13–20. http://dx.doi.org/10.55047/cashflow.v1i4.224.

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This research aims to find out how the QR code affects the efficiency of consumer ordering time and the level of consumer satisfaction with the QR code. This is a qualitative research which describes the QR code research on the Ichiban Sushi restaurant menu. Data collection techniques using observation and interviews. The research carried out on "Ichiban Sushi" restaurant which is located in Plaza Asia, Tasikmalaya City in West Java. The results of this study focus on solving problems by simplifying the queue management process for the Ichiban Sushi menu and simplifying restaurant menu orderin

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Rasmi, I. Gst Ayu Diah Citra, Imron Hadi Tamim, and Wahyu Budi Nugroho. "Tinjauan Sosiologis Difusi Inovasi QR Code Dalam Menu Makanan dan Minuman Pada Restoran Maupun Kafe di Panjer, Denpasar Selatan." Socio-political Communication and Policy Review 1, no. 3 (2024): 180–93. http://dx.doi.org/10.61292/shkr.130.

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The aim of this research is to explain and analyze consumer responses to QR Code technology innovations on food and drink menus in restaurants and cafes in the Denpasar area. The method used in this research is a qualitative approach with a descriptive-explanatory type. The theory chosen as a scalpel in analyzing this research is the diffusion of innovation from Everett M. Rogers. The results of this research reveal that QR Code technology innovation on food and drink menus in restaurants and cafes in the Denpasar area has been used since the Covid-19 pandemic. Then, the development of the dig

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Andrean, Andrean Akbar Permana, Muhammad Amin Amin, and Hafni Hafni. "Designing the Transformation of Conventional to Digital Ordering with a QR Code-Based Website System at Mie Sop Ayam Kampung Kota Stabat." Instal : Jurnal Komputer 17, no. 03 (2025): 110–19. https://doi.org/10.54209/jurnalinstall.v17i03.363.

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Small to medium-sized restaurants, such as mie sop ayam kampung in kota stabat, often face issues with order recording and daily transactions due to manual methods. This leads to slow service and inaccuracies in transaction records. To address these challenges, this study aims to design a QR Code-based food ordering system integratet with a website. This system allows customers to scan QR Codes at their tables, view digital menus, and place orders directly. The research uses the waterfall method, consisting of requirement analysis, design, implementation, testing, and maintenance phases. Each

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Weny, Aily Kho, Felita Alisa Nadhira, Shofiy Indra Wijaya, Mahaning Indrawaty Wijaya, and Ali Gunawan. "A bibliometric analysis of self-ordering systems research using vosviewer." E3S Web of Conferences 501 (2024): 01008. http://dx.doi.org/10.1051/e3sconf/202450101008.

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In this era of society, various sectors, including the food and beverage industry, are keen on integrating technological systems into their operational workflows to help the growth of the business itself. The adoption of technology systems in business processes, such as self-ordering system kiosks, tablets, or QR code menus, has become an emerging trend, including many stores, hotels, airports, and restaurants that eliminating inefficiency of manual ordering and reducing paper waste due to book menu. Many restaurants have been enabling customers to use a QR code method to order menus from thei

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Anggun Dinda Putri Milenia, Fenty Kurnia Oktorina, and Fina Nasari. "Implementasi Sistem Pemesanan Menu Di Kafe Dan Resto Sunny Bangkinang Menggunakan Qr Code Berbasis Website Menggunakan Framework Codeigniter." Jurnal Elektronika dan Teknik Informatika Terapan ( JENTIK ) 1, no. 3 (2023): 229–40. http://dx.doi.org/10.59061/jentik.v1i3.395.

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Currently, ordering menus at Sunny cafes and restaurants is still manual. Ordering menus that are still manual creates a problem, namely when the customer has finished selecting a menu, the customer does not know the total price of the order. Customers who come together at the same time will cause a buildup of order queues. From these problems, we get a solution by building a menu ordering system using a website-based QR Code using the PHP programming language, the CodeIgniter Framework, MySQL as a database and using UML (Unified Modeling Language) as a design. The purpose of making this syste

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Mandari, Vinitha, Y Veeranjaneyulu, B. Veera Venkata Siva Prasad, Firdosh Nimmakayala, and MNK Bharath Kumar. "Analysis on Food Munch Responsive website for restaurant menus." Journal of Nonlinear Analysis and Optimization 15, no. 02 (2024): 894–98. https://doi.org/10.36893/jnao.2024.v15i2.140.

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The research is an innovative online food ordering platform designed to streamline the food ordering process with a focus on convenience, user engagement, and flexibility. This responsive website offers a wide range of features aimed at enhancing the user experience, including a recipe maker, QR code scanner, and a unique pre booking option. The recipe maker allows users to explore and customize dishes according to their preferences, while the QR code scanner provides quick access to restaurant menus and exclusive offers. The pre-booking option enables users to schedule their orders in advance

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Noor Hisyam, Muhammad Dany, Tri Listyorini, and Endang Supriyati. "Purwarupa Sistem Pemesanan Menu Makanan Dan Minuman Menggunakan Qr-Code Berbasis Web." JUMINTAL: Jurnal Manajemen Informatika dan Bisnis Digital 1, no. 1 (2022): 47–59. http://dx.doi.org/10.55123/jumintal.v1i1.321.

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The combination of the web and QR-Code technology can create a food and beverage menu ordering system that can help the waiter's duties so that services can be carried out evenly by utilizing Qr-Code technology for ordering menus with the scanner device being an android smartphone. Payments can also be made using your name or table number and can be made at the cashier or customers simply request a bill at the table. That way the waiter doesn't need to take orders one by one and it's easier for customers to make payments

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Rosella, Rosella, Adhie Thyo Priandika, and Ajeng Savitri Puspaningrum. "Penerapan Teknologi Quick Response Code dan First in First out Berbasis Web Pada Sistem Pemesanan." Jurnal Ilmiah Computer Science 2, no. 2 (2024): 50–57. http://dx.doi.org/10.58602/jics.v2i2.17.

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Problems that occur from the order side are errors in recording or taking customer orders. This can result in incorrect order delivery or customers who are dissatisfied with the service. If the booking system is inefficient, the booking may take too long to process. The implementation of ordering and payment systems using Quick Response Code (QR Code) technology and First in First Out (FIFO) methods has delivered significant results in improving operational efficiency and customer experience. The use of QR Codes allows customers to easily scan codes on menus or products they order using their

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Adrianto, Dennise, Violitta Yesmaya, Albertus Agung, Davin Timothy Ivander, Elysia Elysia, and Nico Natalie. "QR Code Reader pada Smartphone Android untuk Aplikasi Layanan Restoran." ComTech: Computer, Mathematics and Engineering Applications 6, no. 2 (2015): 266. http://dx.doi.org/10.21512/comtech.v6i2.2271.

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The development of today's smartphone technology has a huge impact to the world of information technology and telecommunications. The emergence of a variety of applications for smartphones can improve the performance and effectiveness of an activity. Some restaurants have made use of smartphones in the business process, but only as a recording medium order or see a list of menus available in the restaurant. The purpose of this paper is to make the application as a whole that integrated the frontend and backend operations that help the process from ordering food, serving customer to managing re

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Popescu, Anca, and Nicoleta Andreea Neacsu. "QR Code Menus: Exploring the Role of QR Codes in Enhancing Operational Efficiency and Customer Engagement in Restaurants and Cafes." Ovidius University Annals. Economic Sciences Series 24, no. 1 (2024): 483–90. http://dx.doi.org/10.61801/ouaess.2024.1.62.

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Joita, Diana, Doru-Claudiu Damean, and Carmen-Elena Dobrota. "QR Code Menus: Exploring the Role of QR Codes in Enhancing Operational Efficiency and Customer Engagement in Restaurants and Cafes." Ovidius University Annals. Economic Sciences Series 24, no. 1 (2024): 230–36. http://dx.doi.org/10.61801/ouaess.2024.1.30.

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Setiawan, Arif, and Dwi Nur Fitria Agustin Rahayu. "SISENSI: QR Code-based Academic Attendace System." Urecol Journal. Part E: Engineering 2, no. 1 (2022): 29–36. http://dx.doi.org/10.53017/uje.141.

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Presence is something that cannot be separated from the learning process, it becomes motivation and discipline information for every activity in it. This study aims to develop a QR Code-based academic attendance application that can be used by Informatics Engineering Education students. The research method used is R&D (Research and Development) using the RAD (Rapid application development) development model. Application development made using Kodular and Moodle. This application contains a QR Code scan menu as the main focus in this media as well as other supporting menus in the form of vi

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Latha, B. Sushma, G. Manish, Shaik Sami, and Syed Nurja. "QR Based Food Ordering System including Sentimental Analysis." International Journal for Research in Applied Science and Engineering Technology 12, no. 4 (2024): 1722–25. http://dx.doi.org/10.22214/ijraset.2024.60190.

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Abstract: Ordering food directly has never been easier for the customers. This all-in-one QR Menu solution is for simplifying the food ordering process for customers and streamlining operations for businesses in the food service industry. The system offers the capability to upgrade for online food delivery through various digital channels, including websites and social media platforms, with a backend CRM facilitating the management of special customer requests. The primary target is quick-service restaurants, kiosks, takeout establishments, and food delivery services and the platform eliminate

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Purwanto, Alton Gunawan, Ricky Yohanes Wijaya, Timotius Timotius, and Indra Budi Trisno. "Website System Design Using Agile Kanban Based On QR Code." JISA(Jurnal Informatika dan Sains) 5, no. 1 (2022): 19–27. http://dx.doi.org/10.31326/jisa.v5i1.1066.

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Business developments that occur today cannot be separated from the role of technology and information systems. The system that will be discussed in this journal is a Web-based Restaurant System that uses a QR code. This system will handle at least 5 types of users, namely admin, waiter, chef, cleaning service, and customers where the five kind of users have different access rights. Restaurant information systems using this QR Code can speed up performance in ordering menus, serving ordered dishes, paying bills to customers and cleaning tables after use. The use of the QR code itself is very s

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Lopez, Jericho, Ruissan Ramos, Julie Ann Gapasen, and Miles Palazo. "QR Code Table Ordering System for Golden Cress Restaurant." International Journal of Research and Innovation in Social Science IX, no. III (2025): 3475–78. https://doi.org/10.47772/ijriss.2025.90300273.

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The purpose of this study is to develop and implement a QR Code-based table ordering system at Golden Crest Restaurant. Ordering was made easier with QR code technology, which allowed customers to place orders straight from their mobile devices, which reduced wait time and mistakes in the order. It also enables live updating of menus and order status It ensures seamless processing of orders through and allows for better control to inventory tracking. The system, with its simple design and functional operations, ensures to bring a revolution in the dining experience and new benchmarks for the r

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Sibagariang, Swono, and Jenny Susanti. "Sistem Informasi Pemesanan Menu di Early Coffee menggunakan QR code Berbasis Website." JURNAL MAHAJANA INFORMASI 7, no. 2 (2023): 166–77. http://dx.doi.org/10.51544/jurnalmi.v7i2.3649.

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A coffee shop is a place that is visited to relax or organize and sells drinks and food. In today's era, people want something instant. The early coffee shop consists of 3 employees, namely 2 waiters and 1 cashier. In ordering drinks and food at Early coffee, customers take a long time to order, from queuing to waiting for the waiter to input the order until the order arrives. Likewise, the waiters are quite confused about where to sit because there are no numbers on each table. The menu ordering information system using a website-based QR code is a system that can provide convenience for cust

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Urumutta Hewage, Ganga S., Laura Boman, and Sarah Lefebvre. "Deciphering the dilemma: The surprising impact of QR code menus on diminishing customer loyalty." Journal of Hospitality and Tourism Management 61 (December 2024): 187–90. http://dx.doi.org/10.1016/j.jhtm.2024.10.006.

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Deden Rahmat S, Asep. "Sistem Informasi Smart Security untuk Perumahan dengan QR Code Berbasis Web." JURNAL FASILKOM 12, no. 2 (2022): 126–31. http://dx.doi.org/10.37859/jf.v12i2.3696.

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This information system aims to make it easier for security officers to record residents who enter or leave the housing. This information system helps the housing admin get data on residents who enter and leave housing. There is no data collection system available for residents who will enter or leave the Graha Bakti Persada housing area. The unavailability of a support system that can be used as an effort to prevent crime. Building a Smart Security Information System with a web-based QR Code. Create a system that makes it easier for security officers. see the QR Code results based on the appr

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Biju P, Abin, Sanjay P V, Sapthasree N K, Sreya Rajesh, and Vanimol Sajan. "Eatseasy Canteen Management Application." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 04 (2025): 1–9. https://doi.org/10.55041/ijsrem44007.

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Introduced as a solution to the progressively increasing demands of efficiency and time-saving solutions in college canteens, “EatsEasy” is a cross-platform AI-based system aimed at canteen operations management for the students, staff, and administrators. The application will allow students to browse menus, place orders, and pay efficiently on a simple user interface, thus reducing waiting time in queues and improving the canteen operations. Offline ordering with QR codes, multiple options for payment, and meal recommendations based on what someone has in their cart will all be just-a-few cli

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Prastya, Anggi Dwi, and Nur Ahmadi Indartono. "Implementasi Penggunaan Kode QR Pada Pemesanan Menu di Cafe Tamulang Banyuwangi." Jikom: Jurnal Informatika dan Komputer 12, no. 2 (2023): 52–61. http://dx.doi.org/10.55794/jikom.v12i2.87.

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Cafe is one type of business that offers a variety of food and drinks. Every cafe has to serve a large number of orders when implementing a manual ordering process involves ordering errors regarding the menu name and the number of ordered menus. In addition, waiters have a hard time answering customer questions about the status of their orders because they have to go to the kitchen to do it. By implementing the QR Code technology developed in this cafe ordering system, it is hoped that it can manage the flow of the food and beverage ordering process in such a way as to minimize errors. The tec

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Stephenson, Evan, Breige McNulty, Charlene Rainey, Damian O'Kelly, Rachel Cooke, and Frankie Douglas. "Interactions and Acceptability of Nutritics Digital Nutrition and Allergen Information at a European Nutrition Conference." Current Developments in Nutrition 4, Supplement_2 (2020): 727. http://dx.doi.org/10.1093/cdn/nzaa051_024.

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Abstract Objectives To calculate and display digital nutrition and allergen information for composite recipes served at a European nutrition conference. To analyze interactions and assess acceptability of digital menus. To connect stakeholders using technology to showcase the potential of digital food information. Methods In advance of the 4-day conference, food information was collected for 4 eating occasions on the 1st day, 3 on the 2nd & 3rd days and 1 on the 4th day. Nutrition information, serving sizes, ingredient list and allergens were calculated using Nutritics. Visual menus were d

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Yunus, Muhammad Dwi Prayoga, I. Putu Gede Budisanjaya, and I. Gusti Ketut Arya Arthawan. "Rancang Bangun Traceability Website Sayur Brokoli Berbasis Framework Laravel di BOS Fresh." Jurnal BETA (Biosistem dan Teknik Pertanian) 12, no. 1 (2023): 114. http://dx.doi.org/10.24843/jbeta.2024.v12.i01.p13.

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Traceability merupakan metode yang dapat dilakukan oleh pengelola industri pangan untuk memberikan informasi yang terkait produk yang dihasilkan secara keseluruhan. Sistem traceability masih memiliki keterbatasan penyampaian informasi mengenai produk kepada para konsumen khususnya di BOS Fresh. Sehingga, dibutuhkan traceability website yang mampu mengelola serta menyampaikan data tersebut secara digital kepada konsumen. Tujuan dari penelitian adalah merancang traceability website yang baik, responsif, dan mudah diakses. Perancangan traceability website ini meliputi beberapa tahap diantaranya p

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Panata, Helmi Prasetio, April Firman Daru, Khoirudin Khoirudin, and Saeful Amri. "PENERAPAN RAPID APPLICATION DEVELOPMENT UNTUK MEMBANGUN SISTEM INVENTORY ONLINE MENGGUNAKAN CODEIGNITER 4." Information Science and Library 4, no. 2 (2024): 80. http://dx.doi.org/10.26623/jisl.v4i2.9132.

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<p>Dalam proses pengelolaan barang <em>inventory</em> produk admin gudang mendata data produk, transaksi penerimaan dan transaksi pengeluaran pada sebuah sistem <em>inventory</em> lama. Sistem inventory harus ada pembaruan karena sistem <em>inventory</em> saat ini belum bisa diakses secara online, selain itu belum tersedia juga fitur <em>QR Code</em> yang penting digunakan untuk mengetahui langsung sisa stok yang tersedia digudang tanpa melihat ke sistem terlebih dahulu. Masalah tersebut yang melatarbelakangi pembuatan aplikasi <em>in

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Maheswara, Reddy Basireddy. "Technology Solutions for Hotel Distribution, Property Management, and Guest Engagement." European Journal of Advances in Engineering and Technology 6, no. 1 (2019): 129–37. https://doi.org/10.5281/zenodo.12789576.

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In the dynamic landscape of the hospitality industry, technology plays a pivotal role in reshaping guest experiences, optimizing operational efficiency, and driving revenue growth for hotels. This paper presents a comprehensive framework of technology solutions tailored specifically for hotel distribution, property management, and guest engagement. The framework begins with an overview of the Property Management System (PMS), the central nervous system of hotel operations, seamlessly managing reservations, check-ins, check-outs, billing, and housekeeping tasks. Integrated with the PMS is the C

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Sabadosh, Ganna. "DEFINITION OF METHODOLOGY FOR FORMATION OF PROFESSIONAL SKILLS IN THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN FUTURE RESTAURANT BUSINESS TECHNOLOGISTS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 16, 2021): 59–67. http://dx.doi.org/10.20998/2220-4784.2021.02.08.

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In article theoretical and empirical methods of research have been used: essence of the concepts «innovation», «innovative activity», «innovative process», etc. are considered by the author. Classifications of innovations by various signs are investigated. Introductions of an innovative component to technology of food and the offer of special services, application of the interactive (electronic) menu of the screen tablet on tables, the touch display, application of a QR code in marketing of the enterprise, the LED technology of the notification, food 3-D printers, touch producers of food, use

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Abidin, Rohmad. "Pemanfaatan QRCode dan Map Dalam Pengembangan Aplikasi Penjualan Menggunakan Metode Scrum." JURNAL UNITEK 16, no. 2 (2023): 162–71. http://dx.doi.org/10.52072/unitek.v16i2.612.

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The process of manual record-keeping in sales has long been a common practice for many businesses. However, this approach has several drawbacks that can affect efficiency, accuracy, and business decision-making. Manual sales record-keeping involves the physical collection and processing of transaction data or the use of simple tools such as Excel spreadsheets or notebooks. In an increasingly sophisticated and dynamic context, these shortcomings become more evident and need to be addressed. This research focuses on the development of an Android and web-based sales application using the Scrum Me

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Triyanto, Alvin, Gia Prisilia, and Yogi Saputra. "Implementing ISO 9126 in Quality Testing for Information Systems for Menu Ordering Using QR Codes in Panongkrongan Shop." CoreID Journal 1, no. 1 (2023): 42–48. http://dx.doi.org/10.60005/coreid.v1i1.7.

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Panongkrongan Shop is a business that emphasizes the quality of its service. The limited number of employees serving customers has an impact on services that are not optimal, such as ordering errors, delays in ordering menus, price discrepancies because prices are not updated on the menu, transaction errors, and are also prone to loss of order data because the recording is still done manually. A menu ordering system can be built to reduce this problem. However, in its use, the system must be of good quality to support the store's operational activities. The poor quality of the system can cause

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Bielan, Olha. "Increasing the efficiency of the organisation of hotel and restaurant complexes by apply international information technologies." Izvestia Journal of the Union of Scientists - Varna Economic Sciences Series 13, no. 1 (2024): 356–64. https://doi.org/10.56065/ijusv-ess/2024.13.1.356.

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The article the essence of international information systems and technologies in the hotel and restaurant sphere. The need to integrate software into the operation of hotel complexes and restaurants as a basis for the formation and strengthening of competitive advantages for business entities in the rapidly growing market of hotel and restaurant services is substantiated. The role and features of the use of individual tools of international information technologies and systems in the hotel and restaurant business are highlighted. Information and communication facilities, components and tools t

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Ogosi Auqui, Jose Antonio, Angel Eduardo Salazar García, Jose Andres Garcia Cuzcano, Aldo Sebastian Parra Cabanillas, and Andres Israel Feria Ramos. "Proposal of a web application of virtual letters for restaurants as a prevention measure in time of COVID-19." Yotantsipanko 1, no. 1 (2021): 18–27. http://dx.doi.org/10.54288/yotantsipanko.v1i1.4.

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The COVID - 19 pandemic and the health crisis that today has affected the entire world, has forced many companies to make the use of technological tools essential for them to compete in the market. All this has made mobile applications or web systems the most appropriate solution to implement in your business model. The present investigative work aims to propose the analysis and development of an order management system, digitizing the menu for restaurants and allowing the ordering process to be quick and interactive. Following the guidelines provided by the Government of Peru, in which they r

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Ogosi Auqui, Jose Antonio, Angel Eduardo Salazar García, Jose Andres Garcia Cuzcano, Aldo Sebastian Parra Cabanillas, and Andres Israel Feria Ramos. "Proposal of a web application of virtual letters for restaurants as a prevention measure in time of COVID-19." Yotantsipanko 1, no. 1 (2021): 18–27. http://dx.doi.org/10.47422/yotantsipanko.v1i1.4.

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The COVID - 19 pandemic and the health crisis that today has affected the entire world, has forced many companies to make the use of technological tools essential for them to compete in the market. All this has made mobile applications or web systems the most appropriate solution to implement in your business model. The present investigative work aims to propose the analysis and development of an order management system, digitizing the menu for restaurants and allowing the ordering process to be quick and interactive. Following the guidelines provided by the Government of Peru, in which they r

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ПОРСЮРОВА, Ірина, та Максим БОТІН. "ОСОБЛИВОСТІ ВИКОРИСТАННЯ СУЧАСНИХ ІНСТРУМЕНТІВ ІННОВАЦІЙНО-КРЕАТИВНИХ ТЕХНОЛОГІЙ ПІДПРИЄМСТВАМИ РЕСТОРАННОГО БІЗНЕСУ". Herald of Khmelnytskyi National University. Economic sciences 336, № 6 (2024): 727–32. https://doi.org/10.31891/2307-5740-2024-336-109.

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The article analyzes the use of innovative and creative technology tools by restaurant business enterprises. It is determined that innovative and creative technologies define a new dimension of restaurant business development. It is outlined that the use of high-tech innovation tools in terms of types of activities will effectively minimize errors and reduce time, attract new customers, forecast demand and optimize the menu, etc. Thus, restaurant business enterprises are actively implementing CRM systems, programs for managing orders, warehousing and personnel, use social networks, paid ads an

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Ozturkcan, Selcen, and Olgun Kitapci. "A sustainable solution for the hospitality industry: The QR code menus." Journal of Information Technology Teaching Cases, June 2, 2023. https://doi.org/10.1177/20438869231181599.

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This case presents a study of how QR code menus have emerged as a popular and sustainable solution for the hospitality industry in the wake of the COVID-19 pandemic. The case explores the environmental benefits of QR code menus in the restaurant industry by drawing on existing literature and examining how QR code menus can reduce paper waste, lower carbon footprint, and promote sustainable practices. The case also discusses how QR code menus contribute to several United Nations Sustainable Development Goals (SDGs), such as SDG 12 (Responsible Consumption and Production), SDG 13 (Climate Action

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Ozturkcan, Selcen, and Olgun Kitapci. "A sustainable solution for the hospitality industry: The QR code menus." Journal of Information Technology Teaching Cases, June 2, 2023, 204388692311815. http://dx.doi.org/10.1177/20438869231181599.

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This case presents a study of how QR code menus have emerged as a popular and sustainable solution for the hospitality industry in the wake of the COVID-19 pandemic. The case explores the environmental benefits of QR code menus in the restaurant industry by drawing on existing literature and examining how QR code menus can reduce paper waste, lower carbon footprint, and promote sustainable practices. The case also discusses how QR code menus contribute to several United Nations Sustainable Development Goals (SDGs), such as SDG 12 (Responsible Consumption and Production), SDG 13 (Climate Action

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Iskender, Ali, Ercan Sirakaya-Turk, and David Cardenas. "Restaurant menus and COVID-19: implications for technology adoption in the post-pandemic era." Consumer Behavior in Tourism and Hospitality, August 10, 2023. http://dx.doi.org/10.1108/cbth-11-2022-0194.

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Purpose This paper aims to systematically explore the experiences of restaurant patrons with quick response (QR) code menus during the pandemic to extract insights pertaining to the acceptance of technology adoption in service settings for the post-COVID era. Design/methodology/approach COVID-19 has enormously impacted consumer perceptions toward technology adoption in restaurants. Identifying these impacts requires qualitative inquiries because qualitative techniques, unlike quantitative methods, enable researchers to seek insights into the phenomenon without a predetermined stance. This stud

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Koay, Kian Yeik, and KerSoon Ang. "Understanding consumers’ intentions to use QR code menus in the post-COVID-19 pandemic." British Food Journal, February 8, 2024. http://dx.doi.org/10.1108/bfj-10-2023-0880.

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PurposeThis study aims to examine the factors influencing consumers’ intentions to use QR code menus in the post-COVID-19 pandemic using the unified theory of acceptance and use of technology and rational choice theory as the theoretical foundations.Design/methodology/approachUsing a survey method, 200 data are collected from consumers who had used QR code menus in the past. Partial least squares structural equation modelling is used to analyse the data.FindingsOur findings show that performance expectancy, effort expectancy, social influence, habit and perceived privacy protection have a sign

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Archana Nikose, Aayush Hatwar, Akshata Nikose, Dhananjay Adikane, and Khushi Gaharwar. "Cafeteria Food Ordering System using QR Code." International Journal of Scientific Research in Science, Engineering and Technology, March 6, 2023, 157–63. http://dx.doi.org/10.32628/ijsrset2310212.

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Cafeteria Food Ordering System Using QR Code Technology is a real time ordering system to manage the order process for cafeteria. This system helps customer to order without having to wait for the waiters to serve them. The cafeteria system is currently using traditional way which is took order system by using paper, cause the order missing and not manage properly to record the orders of customer. The current hand written ordering system brings inconvenience to both staffs and customer as it requires a lot of manual work and time. They don’t have a proper ordering system to support and make th

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Sarika, M., and A. Priya. "Quick Cart: A QR Code-based Ordering System." International Journal on Science and Technology 16, no. 2 (2025). https://doi.org/10.71097/ijsat.v16.i2.6742.

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The food and beverage industry has rapidly shifted towards digitization, driven by changing customer expectations, mobile technology, and the impact of the COVID-19 pandemic. Addressing the need for seamless, contactless, and efficient ordering, this project presents Quick Cart, a full-stack web application that transforms the traditional ordering process using QR code technology, real- time menu management, and secure digital payments. Quick Cart bridges the gap between customers and store owners, offering an interactive platform for managing the entire order lifecycle—from menu browsing to p

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Kaban, Roberto, and Ricky Julian Nasution. "Penerapan Metode Rapid Application Development (RAD) dalam Perancangan Sistem Pemesanan Menu menggunakan Quick Response (QR) Code." MEANS (Media Informasi Analisa dan Sistem), December 7, 2020, 144–52. http://dx.doi.org/10.54367/means.v5i2.920.

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Cafe business that provides food and beverage menus is a fast growing business today. 99's Coffee located in Tanjung Pura is a cafe that wants to further optimize service to consumers by simplifying the process of ordering food and drinks. The purpose of this research is to design an ordering system to make it easier for customers to order menus and business owners to manage orders. The method used in designing this system is Rapid Application Development (RAD). The stages in the RAD consist of Requirements planning, Design Workshop and Implementation. The system was built using the PHP progra

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"QR Code Supported GIS Web System for University Facility Damage Report." International Journal of Engineering and Advanced Technology 9, no. 1 (2019): 5918–22. http://dx.doi.org/10.35940/ijeat.a3028.109119.

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This aim of this study is to develop a Quick Response (QR) code supported web-based geographical information system (GIS) for facility damage report in university buildings. In general, some academic buildings such as facility management system of Faculty of Architecture, Planning and Surveying (FSPU), Universiti Teknologi MARA (UiTM) encounter a problem of technicians spending more time to manually search for information on damaged equipment. Data processing such as scanning, georeferencing, and digitizing of the building plans were performed to create geodatabase file of the building. QR Cod

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Iskender, Ali, Ercan Sirakaya-Turk, David Cardenas, and Neset Hikmet. "Restaurant patrons’ intentions toward QR code menus in the U.S. during COVID-19: acceptance of technology adoption model (ATAM)." Journal of Foodservice Business Research, October 14, 2022, 1–26. http://dx.doi.org/10.1080/15378020.2022.2133518.

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Athalita, Mafta Fiala, and Nuruni Ika Kusuma Wrdani. "The Influence Of Digital Payment Usage Quick Response Code Indonesian Standard (Qris) And Menu Variety On Repurchase Interest In Hore Steak Magetan." EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis 13, no. 1 (2025). https://doi.org/10.37676/ekombis.v13i1.6929.

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Quick Response Indonesian Standard QRIS is the unification of various QRs from various Payment System Service Providers (PJSP) using the QR Code. Many are highly interested in QRIS payments because not only are they quick and efficient, but they also help minimize risk. Menu variety refers to the range of products and items sellers offer customers. Customers are keen on having a wide range of options on food menus because they desire a variety of choices in the food items provided. The research aims to find out the Influence of Digital Payment Usage Quick Response Code Indonesian Standard (QRI

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Jethani, Suneel. "Lists, Spatial Practice and Assistive Technologies for the Blind." M/C Journal 15, no. 5 (2012). http://dx.doi.org/10.5204/mcj.558.

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IntroductionSupermarkets are functionally challenging environments for people with vision impairments. A supermarket is likely to house an average of 45,000 products in a median floor-space of 4,529 square meters and many visually impaired people are unable to shop without assistance, which greatly impedes personal independence (Nicholson et al.). The task of selecting goods in a supermarket is an “activity that is expressive of agency, identity and creativity” (Sutherland) from which many vision-impaired persons are excluded. In response to this, a number of proof of concept (demonstrating fe

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Bielan, Olha. "INCREASING THE EFFICIENCY OF THE ORGANISATION OF HOTEL AND RESTAURANT COMPLEXES BY USING INTERNATIONAL INFORMATION TECHNOLOGIES (ON THE EXAMPLE OF VARNA, BULGARIA)." State and Regions. Series: Economics and Business, no. 4(130) (2023). http://dx.doi.org/10.32782/1814-1161/2023-4-4.

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The article the essence of international information systems and technologies in the hotel and restaurant sphere. The need to integrate software into the operation of hotel complexes and restaurants as a basis for the formation and strengthening of competitive advantages for business entities in the rapidly growing market of hotel and restaurant services is substantiated. The role and features of the use of individual tools of international information technologies and systems in the hotel and restaurant business are highlighted. Information and communication facilities, components and tools t

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Ballecer, Jasper, Oscar Fernandez-Saborit, and Carolina Britton. "The education café: A novel model to provide specialist perioperative continuing professional development during theatre downtime." Journal of Perioperative Practice, December 26, 2024. https://doi.org/10.1177/17504589241305314.

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Recent healthcare staff industrial action disrupted operating theatres activity, delaying procedures, and increasing waiting lists due to cancellations. Strike days have also led to inadvertent idling of theatre practitioners during decreased activity. To maximise paid staff working time during down-times, the Theatres Education Team devised the Education Café for self-directed online specialist continuing professional development activities compiled into menus of QR codes. These could be scanned by theatre staff allocated to theatres with cancelled lists, with their own devices, to learn with

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Nebaba, Nataliia, Kostiantyn Horb, and Olha Martynenko. "INNOVATIVE DEVELOPMENT OF ENTERPRISES IN THE HOSPITALITY INDUSTRY." Scientific opinion: Economics and Management, no. 2(82) (2023). http://dx.doi.org/10.32782/2521-666x/2023-82-10.

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The article is devoted to the analytical consideration of service innovations in restaurants as the main components of innovative development of the enterprise. The legislative framework on which innovation processes in Ukraine are based was investigated, as well as the subjects of the country’s innovative activity were considered. It was noted that the level of development of the country, the economic and political situation, and the current legislation affect innovative activity in Ukraine. Innovative activity of the total activity of institutions is a determining factor of innovative develo

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Lotti, Laura. "DIY Cheese-making and Individuation: Towards a Reconfiguration of Taste in Contemporary Computer Culture." M/C Journal 17, no. 1 (2014). http://dx.doi.org/10.5204/mcj.757.

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Introduction The trope of food is often used in the humanities to discuss aspects of a culture that are customarily overlooked by a textualist approach, for food embodies a kind of knowledge that comes from the direct engagement with materials and processes, and involves taste as an aesthetics that exceeds the visual concept of the “beautiful.” Moreover, cooking is one of the most ancient cultural practices, and is considered the habit that defines us as humans in comparison to other animals—not only culturally, but also physiologically (Wrangham). Today we have entered a post-human age in whi

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