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A publicação pode ser exportada nos seguintes formatos: referência da APA (American Psychological Association), referência do IEEE (Institute of Electrical and Electronics Engineers), BibTeX e RIS.

Exportar Referência (APA)
Dantas, B. & Oliveira, A. (2020). Custom-made: Information system for managing a restaurant chain. In Shoniregun, C. et al. (Ed.), Ireland International Conference on Education (IICE 2020). (pp. 95-99). Dún Laoghaire: Infonomics Society.
Exportar Referência (IEEE)
B. Dantas and A. G. Oliveira,  "Custom-made: Information system for managing a restaurant chain", in Ireland Int. Conf. on Education (IICE 2020), Shoniregun, C. et al., Ed., Dún Laoghaire, Infonomics Society, 2020, pp. 95-99
Exportar BibTeX
	author = "Dantas, B. and Oliveira, A.",
	title = "Custom-made: Information system for managing a restaurant chain",
	booktitle = "Ireland International Conference on Education (IICE 2020)",
	year = "2020",
	editor = "Shoniregun, C. et al.",
	volume = "",
	number = "",
	series = "",
	pages = "95-99",
	publisher = "Infonomics Society",
	address = "Dún Laoghaire",
	organization = "Infonomics Society",
	url = ""
Exportar RIS
TI  - Custom-made: Information system for managing a restaurant chain
T2  - Ireland International Conference on Education (IICE 2020)
AU  - Dantas, B.
AU  - Oliveira, A.
PY  - 2020
SP  - 95-99
CY  - Dún Laoghaire
UR  -
AB  - Sometimes there are some apprehensions when we talk about Information Systems (IS) in business, connected to restaurants, which have been categorized as something negative. The true problem is detected when the IS does not reveal to be the most adequate to the business in question. It is in this context that is referred the necessity of personalize a management information system (MIS) in this type of business. Preferably the users should be involved in the development process of a MIS. The main goal of this article is to model and sketch an IS in order to 
help the managers of the establishments of a restaurant chain in the current management and information control needed to the right function. In methodological terms, it was made a qualitative study in the form of an interview to the managers of the restaurants to define the necessary requisites to the next MIS. The purpose of this project is to develop and implement the MIS prototype during a master's study which will be improved in the future.
ER  -