Pos Case Study Mcdonalds

Understanding the boundary between Information System and Organizational Semiotic: POS as case study

1 Introduction

In recent years, Point of Sale (POS) information systems for restaurants have undergone interesting changes to implement various communication and information technologies to improve efficiency and customer service, among other aspects(1) . Decades ago, the restaurants used cash registers and papers with pens for annotations, now restaurants use POS terminals with touch screens and mobile devices. These changes encompass both the software and hardware that top-performing restaurants are using today to improve: customer satisfaction, business operations and increase revenues.

The definition of POS is a retail store, a cashier

Organizational Semiotics tries to understand organizations based on the use of all kinds of elements like: signs, texts, documents, sign-based artefacts and communication, thereby using the results of for instance psychology, sociology, economics, and information systems science as basic disciplines. One of the aims of organizational semiotics is showing what you are doing when you are trying to understand, design or change organizations in terms of the use of for instance models and metaphors. This is done in order to prevent people being trapped in the unconscious use of a specific metaphor or model type, and to make visible design space

The data is then saved to the dataset hosted in a webserver. Finally, the owner can ask by queries to the database for decision making about total amount obtained in a day

Fig. 6. Information System and Organization

3.2 Methodology for this qualitative research

This study adopts a qualitative research approach, for this purpose we perform three types of techniques presented as follows:

a) Theoretical and documentation review, this technique helped us to understand the main concepts of semiotics, information systems and POS, this documentation includes: papers, books, norms, internal regulations in restaurants and so forth. The results of this item are shown in theoretical section.

b) Observation, in this case, we observed the employee’s and customer’s daily activities into the tableside ordering and payment processing.

c) Interviews, we conducted semi structured interviews to three waiters, five consumers and to the owner. The interviews were conducted at “Fastworkx” Company’s leader office and “Il Gato pizzas and chicken” Restaurant in Abancay-Peru, on 27-30 September 2016. The results of the interviews are shown in Table