Critical Factors in Implementing HRIS in Restaurant Chains

Abstract

Hospitality literature is deficient in empirical research that specifically focused on human resource information systems (HRIS) in hospitality. To fill this gap in literature, this research has proposed a model, based on a review of previous research, to serve as a starting point toward building an empirical research agenda in the hospitality discipline. It has two primary objectives: firstly, to examine the factors that contribute to the decision to implement a HRIS in a small-size restaurant chain; and secondly, to develop a research agenda in an area where progress has been limited in the hospitality discipline. Results of the current study indicated that financial resources, culture, and computer competency are better predictors of any successful implementation of HRIS in restaurant chains.

Citation

Parsa, H.G. (2007), "Critical Factors in Implementing HRIS in Restaurant Chains", Chen, J.S. (Ed.) Advances in Hospitality and Leisure (Advances in Hospitality and Leisure, Vol. 3), Emerald Group Publishing Limited, Leeds, pp. 69-86. https://doi.org/10.1016/S1745-3542(06)03005-0