“Software Technology Foster Eco- Friendly Sustainability In Commercial Kitchen Operation.”

Abstract

This study based on the users interface software of commercial kitchen operation which is mainly used by the executive chef or second in command of Kitchen Bridge and disclosed the significance facts in term of contribution of the kitchen software in different linked task use in the commercial kitchen operation. Many parameters used in this study to support the hypothesis in regards to alternative and null form. There are 39 participants for different form of hotels broadly classified in to Chain Hotels and Non-Chain Hotels considered. These Participant submitted their views through a structured questionnaire which having the question in terms of users interface, application of management concerning information like food cost, storage of Raw material and flow of information among the different suppliers deals with different kind of raw materials used in to commercial kitchen operation with the key area of performance i.e. revenue. The questionnaire drive the information on likert scale 1-5 point and then information as data tested into single t test as well as descriptive statistics.