The Technology Acceptability of the Inventory Management Application on Selected Catering Services

Louie Solomon Estepa; Mark Daevid Adem; Emelyn Rico Villanueva; John F. Rufon; Eunice Magalona Galang

Louie Solomon Estepa Trinity University of Asia Quezon City, Philippines
Mark Daevid Adem Manager, Trinity Innovation Hub, Trinity University of Asia, Quezon City, Philippines
Emelyn Rico Villanueva Graduate Education and Professional Studies Liwanag 5505 Odiongan, Romblon, Philippines
John F. Rufon Office of the University Board Secretary, Rumblon State University, 5505 Odiongan, Romblon, Philippines
Eunice Magalona Galang National Teachers College, Manila, Philippines

Keywords: Inventory Management Application, Catering Services, Benefits, Efficacy, Technology Acceptability.

Abstract

Efficient inventory management is a critical component of catering operations, influencing cost control, service quality, and overall business sustainability. The transition from manual inventory tracking to automated inventory management applications has revolutionized operational workflows, improving accuracy and minimizing food waste. This study evaluates the technological acceptability and effectiveness of an Inventory Management Application in selected catering businesses in Tomas Morato and Timog, Quezon City, Philippines. Utilizing a quantitative descriptive-correlational research design, data was gathered from 100 catering service providers through structured, validated surveys. Findings indicate high user satisfaction, with respondents citing improved efficiency, demand forecasting, and cost reduction as key benefits. Statistical analyses, including Pearson correlation and regression tests, confirmed strong positive relationships between the application's functionalities—such as automated reordering, stock tracking, and purchase order management—and its perceived effectiveness. Demographic factors such as age and gender showed no significant impact (p>0.05), but job roles influenced how respondents prioritized features, emphasizing the need for role-specific training and adaptation strategies. This study bridges existing research gaps on adopting inventory management technologies in catering services, providing empirical evidence on their impact on operational efficiency and waste reduction. The findings support Sustainable Development Goals (SDG) 9 (Industry, Innovation, and Infrastructure) and SDG 12 (Responsible Consumption and Production) by highlighting the role of digital transformation in fostering sustainability within the food service sector. Future research should explore long-term adoption trends and potential integration with AI-driven forecasting models.

Author Biographies

Louie Solomon Estepa, Trinity University of Asia Quezon City, Philippines

Mr. Louie S. Estepa is an MBA student majoring in International Hospitality and Tourism Management at Trinity University of Asia, where he also earned his Bachelor's Degree in Hotel and Restaurant Management. A Bronze Medalist in Professional Culinary and Pastry Arts from the Center for Asian Culinary Studies (Class of 2003), he further honed his skills at The Wilton Method of Cake Decorating in Palm Beach Gardens, Florida, where he lived and worked for nearly 18 years. Now back in his home country, he is pursuing advanced studies to contribute to the growth of the hospitality and tourism industry. With expertise in both business and culinary arts, Louie is passionate about creating sustainable and innovative ventures in hospitality.

Mark Daevid Adem, Manager, Trinity Innovation Hub, Trinity University of Asia, Quezon City, Philippines

Dr. Mark Daevid M. Adem holds a Ph.D. in International Hospitality and Tourism Management and is an alumnus of the Lyceum of the Philippines University–Batangas. He graduated Magna Cum Laude from Trinity University of Asia with a degree in Hotel and Restaurant Management and studied Tourism Economics at Kobe International University in Japan. Currently the Manager of the Trinity Innovation Hub and a full-time faculty member, he has also served in roles such as Research Coordinator and Internal Quality Auditor. Recognized as one of Trinity’s Top 10 Scientists in the AD Scientific Index (2022–2025), he is also a certified TESDA trainer-assessor in various hospitality fields. Dr. Mark is committed to academic excellence, innovation, and advancing hospitality education.

Emelyn Rico Villanueva, Graduate Education and Professional Studies Liwanag 5505 Odiongan, Romblon, Philippines

Dr. Emelyn Rico-Villanueva is a seasoned educator and administrator, currently serving as Associate Professor V at Romblon State University. A native of Odiongan, Romblon, she has held key roles including Vice President for Academic Affairs and College Dean. She earned her BSED Cum Laude from Romblon State College, her MA in Education in 2003, and her Ph.D. in Educational Management from the Philippine Normal University in 2011. Actively involved in organizations like the Philippine Association of Research Managers, she is committed to academic collaboration and leadership. Dr. Rico-Villanueva is a respected scholar dedicated to shaping future educators and advancing educational excellence.

John F. Rufon, Office of the University Board Secretary, Rumblon State University, 5505 Odiongan, Romblon, Philippines

Mr. John Fetalsana Rufon, from Odiongan, Romblon, is dedicated to leadership, education, and cultural advocacy. His journey began early with a passion for music and student governance. He excelled academically throughout elementary and high school, receiving the “Gerry Roxas Leadership Award” from the Gerry Roxas Foundation. He is a licensed Professional Teacher pursuing a Doctorate in Public Administration at the Trinity University of Asia. John began teaching at Romblon State University in 2000 and was promoted to Board Secretary V in 2013, a position he still holds today.

Eunice Magalona Galang, National Teachers College, Manila, Philippines

Mrs. Eunice Magalona-Galang, MBA, is a dedicated educator and seasoned professional with over 15 years of experience in the tourism and hospitality industries. She holds a Bachelor’s Degree in Hotel and Restaurant Management and a Master’s in Business Administration. With nearly 19 years in the academe, she has served in various academic leadership roles, including Dean, while continuing to teach in multiple institutions. Eunice is also a published co-author in Personality Development and is currently working on additional books. Her career reflects a strong commitment to education, leadership, and professional growth.

The Technology Acceptability of the Inventory Management Application on Selected Catering Services

Abstract

Author Biographies

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