Critical Factors in Implementing HRIS in Restaurant Chains

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

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.

Original languageEnglish
Title of host publicationAdvances in Hospitality and Leisure
Pages69-86
Number of pages18
Volume3
DOIs
Publication statusPublished - 2007

Publication series

NameAdvances in Hospitality and Leisure
Volume3
ISSN (Print)1745-3542

Fingerprint

human resource
human resources
information system
empirical research
resources
Human resource information systems
Critical factors
Chain restaurant
Hospitality
resource
literature
Empirical research
Research agenda

ASJC Scopus subject areas

  • Geography, Planning and Development
  • Tourism, Leisure and Hospitality Management

Cite this

Nusair, K. K., & Parsa, H. G. (2007). Critical Factors in Implementing HRIS in Restaurant Chains. In Advances in Hospitality and Leisure (Vol. 3, pp. 69-86). (Advances in Hospitality and Leisure; Vol. 3). https://doi.org/10.1016/S1745-3542(06)03005-0

Critical Factors in Implementing HRIS in Restaurant Chains. / Nusair, Khaldoon Khal; Parsa, H. G.

Advances in Hospitality and Leisure. Vol. 3 2007. p. 69-86 (Advances in Hospitality and Leisure; Vol. 3).

Research output: Chapter in Book/Report/Conference proceedingChapter

Nusair, KK & Parsa, HG 2007, Critical Factors in Implementing HRIS in Restaurant Chains. in Advances in Hospitality and Leisure. vol. 3, Advances in Hospitality and Leisure, vol. 3, pp. 69-86. https://doi.org/10.1016/S1745-3542(06)03005-0
Nusair KK, Parsa HG. Critical Factors in Implementing HRIS in Restaurant Chains. In Advances in Hospitality and Leisure. Vol. 3. 2007. p. 69-86. (Advances in Hospitality and Leisure). https://doi.org/10.1016/S1745-3542(06)03005-0
Nusair, Khaldoon Khal ; Parsa, H. G. / Critical Factors in Implementing HRIS in Restaurant Chains. Advances in Hospitality and Leisure. Vol. 3 2007. pp. 69-86 (Advances in Hospitality and Leisure).
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