The Operational Impact of the Restaurants on Its Management System and Business Characteristics


  • Md. Harun Aur Rashid Khan Ishan Department of Computer Science and Engineering, Faculty of Science and Technology, Notre Dame University Bangladesh, Dhaka 1000, Bangladesh
  • Joy Dhon Chakma Department of Computer Science and Engineering, Faculty of Science and Technology, Jagannath University, 9-10 Chittaranjan Avenue, Dhaka, 1100, Bangladesh
  • Ricky Francis Rozario Department of Computer Science and Engineering, Faculty of Science and Technology, Notre Dame University Bangladesh, Dhaka 1000, Bangladesh



Restaurant Management System, RMS, Restaurants Operational Impact, Restaurants Business Characteristics


The study was conducted to determine the pros and cons of using Restaurant Management System (RMS) based on the views of restaurant staff in the context of Bangladesh. The effectiveness of RMS use in terms of business features was examined and differences were sought. Data were collected using a structured questionnaire. Participants working in restaurants where RMS was used were of the view that RMS simplified operations, increased sales, and improved product/service quality, while those working in restaurants where RMS was not used had higher scores in expressions of difficulty using the system. In addition, RMS has a more positive impact on sales growth and product / service quality delivery according to the chain restaurant staff (p <0.05). Again, restaurant employees with a minimum score of 10 or fewer employees are included in relation to the positive impact of using RMS in terms of operations management and sales growth. Therefore, there is a relationship between business size and RMS usage requirements.


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How to Cite

Ishan, M. H. A. R. K. ., Chakma, J. D., & Rozario, R. F. . (2022). The Operational Impact of the Restaurants on Its Management System and Business Characteristics . American Journal of Multidisciplinary Research and Innovation, 1(4), 35–43.