Information Structure Design for the KKU Buffet Finder Prototype Website to Support Buffet Restaurant Search and Selection around Khon Kaen University
DOI:
https://doi.org/10.14456/jiskku.2026.13Keywords:
Buffet Restaurants, Information Structure, Classification, Metadata, Knowledge Organization, Decision Support WebsiteAbstract
Purpose: This study aimed to: (1) investigate users’ information-seeking behavior, problems, and needs in accessing information about buffet restaurants in the vicinity of Khon Kaen University; (2) design a systematic information structure, classification scheme, and metadata for describing buffet restaurant information; (3) apply the designed information structure to the KKU Buffet Finder prototype website to support users in searching for buffet restaurants and making informed dining decisions; and (4) evaluate user acceptance of the KKU Buffet Finder prototype website using the constructs of the Technology Acceptance Model (TAM) as an evaluation framework.
Methodology: This study employed a Research and Development (R&D) approach. Data were collected from 405 respondents through an online questionnaire to examine users’ information-seeking behaviors, problems, and needs regarding buffet restaurant information. The findings were then utilized to design the information structure, classification scheme, and metadata framework. The study applied Knowledge Organization principles, Faceted Classification, the International Standard Industrial Classification of All Economic Activities (ISIC Rev.4) for business categorization, and Schema.org for metadata design. User-Centered Design (UCD) principles were also adopted in the development of the KKU Buffet Finder prototype website.
Findings: The findings revealed that most users relied on social media and digital platforms to search for buffet restaurant information; however, they encountered fragmented, incomplete, and difficult-to-compare information across multiple sources. Users identified buffet type, price, location, opening hours, promotions, reviews, and ratings as essential information for restaurant selection. The designed information structure comprised primary categories based on buffet type, service area, and price range, together with metadata for systematically describing restaurant information. The prototype website supported searching, filtering, access to detailed restaurant information, and side-by-side comparison of multiple restaurants. The descriptive evaluation of user acceptance using the TAM constructs showed the highest level of agreement across all dimensions, with attitude toward using receiving the highest mean score (𝑥̅ = 4.64), followed by perceived usefulness (𝑥̅ = 4.60), perceived ease of use (𝑥̅ = 4.55), behavioral intention to use (𝑥̅ = 4.54), and actual use (𝑥̅ = 4.51), respectively.
Applications of this Study: The findings can be applied to the development of information systems and digital platforms for collecting, organizing, searching, and comparing service-related information in urban and community contexts. Furthermore, the study provides practical guidelines for designing information structures, classification schemes, metadata frameworks, and decision-support websites in the fields of Information Science and Information Systems.
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