scholarly journals THE DESIRED PROFESSIONAL COMPETENCIES IN THE HOSPITALITY INDUSTRY IN NUEVA VIZCAYA

2021 ◽  
pp. 269-276
Author(s):  
Evangeline H. Castro
Keyword(s):  
Hospitality Industry ◽  
Food Service ◽  
Management Program ◽  
Professional Competencies ◽  
Bachelor Of Science ◽  
Industry Sector ◽  
Restaurant Management ◽  
Food And Beverage ◽  
Civil Status ◽  
Correlational Method

The hospitality industry covers an extensive range of occupations, including those related to food service and lodging which require continuous innovations and improvement. This study determined the level of desired professional competencies in the hospitality industry in Nueva Vizcaya. Descriptive correlational method was employed to discover the relationships that exist between variables and to elicit data from hospitality professionals and educators from business establishments accredited by the Department of Tourism and higher education institutions in Nueva Vizcaya who participated in this study. A modified questionnaire, frequency counts and percentage, mean and correlational procedure were used to analyze and interpret data. Findings of the study showed that the desired professional competencies of respondents along personal effectiveness competencies, workplace competencies, and specific industry-sector competencies particularly on Lodging Management and Food and Beverage Management were very high. Likewise, respondent’s intellectual competencies, industry wide competencies, and specific industry sector competencies particularly along Beverage Service; Culinary Arts; Front Office Procedure; Destination Marketing and Management; Tour Operations and Travel Management; Recreation, Amusement and Attractions; and Meetings, Events, and Exhibitions Management were high. It was found also that age and civil status significantly correlates with specific industry sector competencies particularly Beverage Service. However, the most crucial scenario to address is how to increase the understanding of certain managerial competencies and leadership styles to converge industry needs more accurately, to be more effective and successful managers or entrepreneurs. In this context, the researcher opted to propose for the enhancement of the curriculum of the Bachelor of Science in Hotel and Restaurant Management program to hospitality educators in Nueva Vizcaya. KEYWORDS: Competencies, Professional Competencies, Hospitality Industry

scholarly journals The Efficacy of the Management Programs of Columban College, Inc.

2021 ◽  
Vol 2 (3) ◽  
pp. 225-232
Author(s):  
Marlon F. Bravo
Keyword(s):  
Management Program ◽  
Field Trips ◽  
Faculty Members ◽  
Perceived Usefulness ◽  
Bachelor Of Science ◽  
Academic Competition ◽  
Restaurant Management ◽  
Significant Difference ◽  
Academic Year ◽  
Descriptive Method

The study determined the efficacy of the Management Program of Columban College, Inc. It employed the descriptive method of research. The respondents of the study were the randomly selected 3rd to 4th-year students who were enrolled with major subjects and faculty members in the Management programs such as Bachelor of Science in Business Administration, Major in Management, Bachelor of Science in Tourism, and Bachelor of Science in Hotel and Restaurant Management for the academic year 2008-2009. The student’s per-ceived efficacy and teachers regarding Seminars got a descriptive rating of “Agree” and field trip obtained “Agree” both under co-curricular activities. The perception of the students and faculty members on the efficacy of the Management courses in terms of membership in the organizations has a descriptive rating of “Agree”; for the academic contests obtains “Moderately Agree”; and non-academic competitions garnered a descriptive rating of “Agree”. There is a significant difference Management programs’ perceived usefulness in relation to the non-academic contests, seminars, field trips, and membership in organizations. There is no significant difference in the perceived efficacy of the Management programs with regard to the academic competition, curriculum, labora-tory, library, and facility.

scholarly journals Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine

2021 ◽  
Vol 13 (11) ◽  
pp. 6358
Author(s):  
Ali Chalak ◽  
Hussein F. Hassan ◽  
Pamela Aoun ◽  
Mohamad G. Abiad
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Food Service ◽  
High Price ◽  
Waste Generation ◽  
Water Pipe ◽  
Convenience Sample ◽  
Factors Affecting ◽  
Middle Range ◽  
Price Range

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Impact of the Covid 19 Pandemic on the Financial Performance of Consumer Goods Industry in 2019-2020 on the Indonesia Stock Exchange

2021 ◽  
Vol 1 (3) ◽  
pp. 75-80
Author(s):  
Sri Isworo Ediningsih ◽  
Agung Satmoko
Keyword(s):  
Financial Performance ◽  
Consumer Goods ◽  
Stock Exchange ◽  
Current Ratio ◽  
Return On Equity ◽  
Industry Sector ◽  
The People ◽  
Food And Beverage ◽  
Asset Turnover ◽  
Consumer Goods Industry

Covid -19 pandemic that announced by the Indonesian government on March 2, 2020, may have an impact on the company's financial performance, marked by layoffs, decreased productivity, and decreased purchasing power of the people. This study aims to determine the financial performance of companies in the consumer goods industry sector in 2019 - 2020 (food and beverage sub-sector with pharmaceutical sub-sector) listed on the Indonesia Stock Exchange. The financial performance referred to in this study is measured by Current Ratio/CR, Debt Ratio/DR, Total Asset Turnover/TATO, Return On Equity/ROE, and Price Earning/PE. This study found that the financial performance of companies in the consumer goods industry and the financial performance of companies in the food and beverage sub-sector as measured by CR, DR, TATO, and PE increased, but ROE decreased during the pandemic Covid-19. On the other hand, the financial performance of the pharmaceutical sub-sector companies as measured by DR, TATO, ROE, and PE increased, and CR decreased during the Covid-19 pandemic.

Food and beverage operations and management

2019 ◽  
Author(s):  
John Cousins ◽  
David Foskett ◽  
David Graham ◽  
Amy Hollier
Keyword(s):  
Financial Management ◽  
Service Industry ◽  
Customer Relations ◽  
Food Service ◽  
Service Operations ◽  
Management Team ◽  
Team Development ◽  
Service Operation ◽  
Operational Management ◽  
Food And Beverage

Food and beverage (or food service) operations are concerned with the provision of food and a variety of beverages within business. The international food service industry provides millions of meals a day in a wide variety of types of food service operation. For managers in food and beverage operations, skills in marketing, merchandising, staff management, team development, training, customer relations, financial management and operational management are necessary for the management of both the service sequence (delivery) and the customer process (experience), and ultimately for the survival of the business. The various elements that make up a food and beverage operation can be summarised into the eight stages of the Food Service Cycle.

COVID-19 and the Hospitality Industry

2022 ◽  
pp. 46-60
Author(s):  
Misra Cagla Gul ◽  
Zehra Bilgen Susanli
Keyword(s):  
Open Innovation ◽  
Public Health Policy ◽  
Hospitality Industry ◽  
Food Service ◽  
Security Measures ◽  
Health Security ◽  
Corporate Advertising ◽  
Policy Measures ◽  
Service Businesses ◽  
The Impact

The ongoing coronavirus (COVID-19) pandemic and the ensuing public health policy measures to contain its spread have inevitably had profound effects on businesses throughout the world. While the pandemic has impacted every industry in all countries, hospitality is clearly the worst hit. This chapter explores the impact of the pandemic on the hospitality industry by focusing on accommodation and food service businesses in Turkey. By looking at government policies and changes in business activities in these sectors in response to the crisis, the authors discuss the measures policymakers and firms can take to mitigate the devastating impacts of the pandemic. Findings suggest that focusing on creating novel products and processes, collaboration and open innovation, informational and corporate advertising, as well as investment in quality and health security measures and trust building via communication are effective in moving forward with the new normal.

Planning for sustainable tourism development in Bhutan.

2021 ◽  
pp. 84-98
Author(s):  
Stephen Pratt ◽  
Wantanee Suntikul
Keyword(s):  
Hospitality Industry ◽  
Purchasing Decisions ◽  
Policy Makers ◽  
Sustainable Tourism Development ◽  
General Managers ◽  
Food And Beverage ◽  
Global Tourism ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality ◽  
Depth Interviews

Abstract This chapter investigates the ways in which tourism planning and policies in Bhutan promote, reinforce and constrain sustainability. The scope of this work covers food and beverage purchasing decisions, human resources, transportation and souvenir sales in the tourism and hospitality industry in Bhutan. To achieve these research objectives, 19 in-depth interviews were conducted with hotel general managers in the main tourism areas of Thimphu and Paro. The findings reveal that, while the controlled nature of tourism in Bhutan certainly protects its residents from the negative excesses of global tourism, numerous policies also impede tourism and hospitality from spreading their benefits more widely. Policy makers in Bhutan would rather adhere to the precautionary principle than allow detrimental practices or risk irreversible impact on Bhutanese culture.

scholarly journals Nutrition in Practice: A Shift from Nutrition Education Alone to Incorporation Into Medical Students’ Food Choices

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 598-598
Author(s):  
JuliSu DiMucci-Ward ◽  
Demetri Tsiolkas ◽  
Elizabeth Zipprer,
Keyword(s):  
Medical Students ◽  
Nutrition Education ◽  
Eating Habits ◽  
Food Service ◽  
Purchasing Behavior ◽  
Funding Sources ◽  
School Canteen ◽  
Food And Beverage ◽  
Product Loss ◽  
Product Inventory

Abstract Objectives This study aims to show that if provided healthy food options in the on-campus canteen, medical students will develop healthier eating habits. Methods A mixed methods approach was utilized to conduct primary market research which look at the purchasing behavior of medical students, and faculty. The inventory offered in the school canteen, was tracked from 2016 through the first fifteen weeks of 2019. The data from the vendor listed the food items into 9 categories: bottled beverages, candy, general merchandise, ice cream, juice, large snacks, milk, non-carb beverage, and pastry. Of these categories, the top 10 sales for each year were obtained. This study included customer survey data, suggestion box data and product inventory data from the vendor. The customer input was summarized and shared with the vendor in the spring of 2018. The vendor accommodated the medical school customers in all the food and beverage options available for purchase beginning in the next stocking cycle. These changes were implemented over the following three months, despite early food service institutional barriers. Results Utilizing the vendor's product inventory excel spread sheets records of sales, product loss, and cost over a three-year period basic statistical analysis indicated that despite an initial drop in sales healthier foods began to trend in the highest sales categories. The foods and beverages that were suggested by students were shown to have been bought more abundantly and frequently after the changes to the canteen were made. Of the nine categories that were analyzed, the beverages showed the most dramatic changes from unhealthy to healthy choices; the sales of healthy beverages increased by 17% over the study period. Interestingly, there was an overall increase in the canteen's total profit in the last year of this study compared to the two previous years. Conclusions Students as active participants, when provided healthier food and beverage options demonstrated purchasing behavior indicating a desire to consume the healthier foods. This will be invaluable in the practice of medicine, as it is more efficacious to educate and motivate patients who need instruction regarding their nutritional needs if the providers are already living by that example. Funding Sources None

Recent innovative measures across different functions in the Indian hospitality industry

2016 ◽  
Vol 8 (4) ◽  
pp. 481-489 ◽  
Author(s):  
Kakoli Sen ◽  
Tanuja Kaushik
Keyword(s):  
Design Methodology ◽  
Hospitality Industry ◽  
Study Data ◽  
Senior Management ◽  
Structured Interviews ◽  
Policy Makers ◽  
Content Type ◽  
Service Effectiveness ◽  
Food And Beverage

Purpose The purpose of this paper is to provide exploratory insights on recent innovative measures taken across different functions in the Indian hospitality industry. Design/methodology/approach The study draws on data from senior management of a newly developed Pullman Hotel, part of the group of Accor Hotels located in Aero City, Delhi. The study data was collected using structured interviews. Findings The study explores the various innovative measures adopted in marketing, human resource management and information technology to leverage operations, improve manpower efficiency and maximizing service effectiveness while keeping costs low for long-term sustainability. The study also gives some useful insights on other functions that need to be addressed such as food and beverage, operations, security, guest relations and finance. Research limitations/implications The study is exploratory in nature though the findings will be of interest to existing and newly opened hotels and to policy makers who need to know about the innovation trends in the hospitality industry. Originality/value This study reveals some of the recent innovative measures adopted by the Indian hospitality industry.

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