CHAPTER TWO, LITERATURE REVIEW 2.0 Literature Review A broad focus will be on the variable under study on the hospitality information system and customer needs to define and support a theoretical framework in the future 2.1 Information system Information is the significant data in a right structure that is presented to the recipient. the information is inserted into knowledge and refers to the situation. Data becomes information when the alteration of the information communicates meaning suggestion or knowledge or conclusions. information is an important managerial skill. the characteristics of information are: structure, accuracy, time, possibility and originality. Information has often been defined as interpreted data (Callaos 2002). Information is a generally established variable of organizational effectiveness, also information is one of the parts of a method that directs to the organization, retrieves and uses organizational information, which in turn leads to decision-making that provides services to customers (Porter and Millar, 1985) Data is an important factor in the development and maintenance of information systems. There are different types of data in information system management, such as: data requirements, data standards are critical to the growing use of electronic data and will grow and manage data communication requirements. data sources include explanations, estimates, judgments, and opinions. Data integrity is an essential factor in the success of an information system, as well as providing accurate information and trust in the system. strong data and recover the reliability of the system that can be protected from changes in construction, also it is easier to add value...... half of the paper ......guests (Brotherton 1999). One of the main functions of any hospitality business consists of front office, resorts, motels, inns, guest accommodations, membership clubs, car rentals, conventions, attractions, special events and other services for travelers and tourists. Furthermore, hospitality means serving guests to provide them with qualified services. accommodation divided into two dimensions: services, established accommodation where meals are provided such as hotels and guest houses, and self-catering accommodation which consists of apartments where the occupants provide their own food. The first and important task of the hospitality sector is to establish a relationship, otherwise to encourage the exchange of goods and services, between those who give hospitality (hosts) and those who receive it (guests) (Faulkner&Russell 2000) .