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Dissertations / Theses on the topic 'Food and Beverage Management'
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1
Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.
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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.
2
Džambová, Adela. "Využitie revenue managementu v oblasti Food and Beverage." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-194074.
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The aim of this thesis is to introduce theoretical basis and practical review of actual revenue management usage in hospitality, espacially in the Food&Beverage Department. First chapter brings out the concept of revenue management from the view of its origin, development and integration into other industries. The second and third chapter describes different tools and approaches between the Rooms and Food&Beverage Department. The purpose of the last chapter is to compare revenue management usage through survey within both mentioned departments in the Czech Republic.
3
Edwards, Jennifer Stierman. "From So-So to SoFABulous: Southern Food and Beverage Museum." ScholarWorks@UNO, 2013. http://scholarworks.uno.edu/aa_rpts/150.
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The Southern Food and Beverage Museum in New Orleans, Louisiana is a nonprofit 501 (c) (3) organization opened in 2008 as a “nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South.” Today, in 2013, it is pushing for a more global scope as The SoFAB Institute, now “dedicated to the discovery, understanding and celebration of the food, drink and culture of the world through the eyes of the South!” The changes in its mission statement reflect its proposed transition. It hopes to evolve from a local tourist attraction to an important cultural resource, providing both visitors and scholars from across the world a place to discovery and study the South’s culinary heritage. This paper seeks to examine the challenges a small, underfunded, understaffed and often misunderstood single-subject museum faces as it makes that transition—from so-so to SoFABulous.
4
Drobnytskyi, A. D. "Management Systems Pecularities Within Food and Beverage Industry in the U.S." Thesis, Sumy State University, 2016. http://essuir.sumdu.edu.ua/handle/123456789/50127.
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Restaurant business in a lot of countries is important and ponderable kind of
activity in small and large businesses. A share of restaurant business by the end of
2016 is estimated to be about 4% of U.S. GDP, in the same time the restaurant
sales will be expected to grow up to $790 billion. Recently, sales within the
industry are growing that causes an interest for researching different approaches to
this kind of activity.
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Joshi, Abhir Anil. "Impacts of Leadership on TQM in Food Industry in India." TopSCHOLAR®, 2018. https://digitalcommons.wku.edu/theses/2072.
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To improve an organizations competitive edge, leadership has adopted a conventional and organized approach known as TQM to improve the quality of its products and services. Implementation of TQM varies from one organization to another. This study determined the various impacts of leadership on TQM in the food industry in India. The continuous decrement of India's economy has led organizations to hire nonskilled people who lack the basic knowledge of the process and thus do not work efficiently and thus ensuring failure of TQM. Another problem faced was the lack of a healthy management which ensures a positive environment and boosts morale of the people. This study gave an idea about the organizational culture and characteristics, the issues it faced while implementing TQM due to lack of an effective leadership, the linkage between the leadership and TQM policies. Data was collected with the help of a questionnaire survey from the people involved in the industry and thus the results from the survey were analyzed and used to answer the research questions.
6
Huang, Tai-Yi. "Essential Competencies for Entry-Level Management Positions in the Food and Beverage Industry in Taiwan and Mainland China." Thesis, University of North Texas, 2019. https://digital.library.unt.edu/ark:/67531/metadc1538723/.
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The purpose of this study was to identify the essential competencies for entry-level management positions in the food and beverage (F&B) industry based on the perspectives of Taiwanese industry professionals across three groups: work experience in Taiwan and/or mainland China, two F&B sectors (Hotel F&Bs and restaurants), and three management levels (first-line, middle, and top). A total of 515 Taiwanese F&B industry professionals participated in this study with 104 participants currently employed in mainland China, some of whom worked previously in Taiwan, and 411 participants working in Taiwan, without work experience in mainland China. Factor analysis produced four dimensions of important competencies: leadership, F&B management, interpersonal skills, and communication skills. Results indicated that communication skills was the only dimension that showed significant difference between participants with and without work experience in mainland China. The findings of this study indicated that 14 of 41 competency items were ranked in the top 10 based on the responses of the three groups. Participants from all three groups ranked "high level of personal integrity" as the most important competence and "ability to communicate orally in proper English" was ranked as the second most important competence by all groups except the restaurant sector. The results also showed that 10 of 41 competency items were ranked differently between participants with and without working experiences in mainland China. Findings are beneficial for graduates preparing to enter a management position in F&B, industry leaders/managers, recruiters and corporate trainers, educators, and future research.
7
Myeni, Wiseman Bellingham Wanda. "The impact of food and beverage mergers on the shareholder value with specific reference to South Africa." University of South Africa, 2007. http://hdl.handle.net/10500/62.
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This study is aimed at investigating the effect of mergers and acquisitions on the share
prices and dividends involving South African companies in the food and beverage
industry.
A sample of 79 mergers from 1999 to 2005 was used. The data was analysed using the
event study methodology and descriptive statistics. In addition, the paired t-test was also
conducted to test the significance of the results. The results were presented using graphs,
tables and charts.
The results showed that target companies obtained negative abnormal returns during the
announcement of mergers while acquiring companies on the other hand received positive
abnormal returns. The results imply that it can no longer be generalized that target
companies always win and acquiring companies lose during the merger activity.
On the other hand, the dividends for target companies increased significantly after the
merger, while the dividends for acquiring companies remained insignificantly negative
after the merger.Graduate School of Business Leadership
MBL
8
Kun, Vai Kun. "An inquiry on the training and development needs of the food and beverage industry in Macau." Thesis, University of Macau, 2007. http://umaclib3.umac.mo/record=b1950743.
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Smith, Brandon Wayne. "Constructing a supplier score card to evaluate the performance of export suppliers in the food & beverage industry." Thesis, Stellenbosch : Stellenbosch University, 2007. http://hdl.handle.net/10019.1/22001.
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Kapaj, Ilir [Verfasser], and Reiner [Akademischer Betreuer] Doluschitz. "Assessing quality and safety of food and beverage products in Albanian processing enterprises / Ilir Kapaj. Betreuer: Reiner Doluschitz." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2012. http://d-nb.info/1027353142/34.
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11
Jang, Yisak. "Perceived Value of Fast-food Restaurant Franchises in the USA." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/1823.
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The main research objective of this study was to find out whether perceived value significantly affects consumers’ purchase intention. Additionally, this study examined if there are any significant differences in perceived value for different fast-food restaurant brands and attempted to identify which fast-food restaurant is perceived to be the industry leader.
A total number of six fast-food restaurants (McDonalds, Subway, Starbucks, Wendy’s, Burger King, and Taco Bell) were selected. Findings showed that among the five perceived service value dimensions, Starbucks is the leader in terms of quality, emotional response, and reputation.
Multivariate analysis of variance (MANOVA) and multiple regression analysis were performed to test the study hypotheses. Results indicated that there were significant differences in perceived value for different fast-food restaurant brands. Besides, monetary and behavioral price significantly affects consumers’ purchase intention. Findings are expected to help hospitality marketers to strategically manage their brands.
12
Barzotti, Gloria. "Developing Industry Marketing Plan – the case of Food and Beverage Industry in Datalogic." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.
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The objective of this work is to explain the process for developing an Industry Marketing Plan in a B2B company and to describe the analysis and the activities, personally made, to support the Industry Marketing Manager in all project stages of a Marketing Plan.
13
Novie, Alexander G. "Street Level Food Networks: Understanding Ethnic Food Cart Supply Chains in Eastern Portland, OR." PDXScholar, 2014. https://pdxscholar.library.pdx.edu/open_access_etds/2084.
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Portland, OR, is the site of a unique urban food cart phenomenon that provides opportunities for small business ownership and access points for culturally specific food for the city's foreign-born and minority populations. Known as a "foodie haven," Portland also has an active sustainable food movement with engaged citizens and support from city and regional policies aimed at significantly increasing the consumption of local food. To date, there have been no in-depth studies on the sourcing habits of Portland food cart owners and whether or not these street-level actors are involved in the area's local alternative food movements (AFNs). The current understanding of the Portland food cart phenomenon is based on studies that have focused on carts and pods located in the central business district and "inner-ring" areas of the city. Areas beyond these locations (defined as Eastern Portland) are currently home to the majority of the city's growing foreign-born and minority populations. This thesis uses a situational analysis framework to explore the food supply practices of ethnic food cart owners operating in Eastern Portland cart pods. I investigate the feasibility of purchasing locally grown ingredients for use in ethnic cuisines and the degree to which cart owners incorporate the region's prevailing locavore ethics into their everyday culinary practices. Findings from this inquiry suggest that ethnic cart owners in Eastern Portland have a range of habitus, or personal dispositions and embodied knowledge, that is reflected in how they perceive the benefits of and barriers to "buying local" and the extent (if any) that they engage with AFNs in the Portland area. I assert that ethnic food cart owners in Eastern Portland are performing multiple community roles by providing access points for culturally specific cuisines for their particular ethnic groups, while also offering exotic experiences to other residents and tourists alike. I discuss variations within the food cart phenomenon itself by highlighting the differences in design, amenities, types of access, and neighborhood customer bases of cart pods located in Eastern Portland. Finally, I discuss future research directions for understanding the dynamics of food supply chains in small-scale, direct-to-vendor relationships and the implications for local and regional food sustainability policy goals.
14
Zhao, Chenxu. "Exploring kitchen preparation food wastage in Chinese hotels using the Theory of Planned Behaviour." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2019. https://ro.ecu.edu.au/theses/2233.
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As effect on the environment, society and economy have been recognised throughout past decades, the damage associated with food waste and loss behaviour is becoming more prevalent globally. How and the extent to which food supply chain sectors (i.e. those sectors more likely to generate food waste) voluntarily generate food waste comprise an area of concern among the public and scholars. In China, major problems around food waste have arisen due to third industry growth. Environmental sustainability and social responsibility are no longer international obligations, but instead a domestic demand for China. This study will enhance understanding of a significant food waste issue in arguably the world’s most vibrant hospitality industry.
This thesis contributes to the literature in several ways. First, this research was undertaken to uncover the types and extent of food waste across the food supply chain, namely agriculture, postharvest, processing, distribution, and consumption. This study focuses primarily on food wastage associated with food consumption in the hospitality industry. In previous studies, food wastage behaviour and prevention household food waste, were examined using the theory of planned behaviour; therefore, this theory was applied in the present study to examine customers’ behaviour towards food waste. This study identified four predictor variables based on the theory of planned behaviour derived from - respondent interviews: attitudes, subjective norms, perceived behavioural control (PBC), and past behaviour.
This study aimed to explore the reasons behind the generation of hospitality food waste during food preparation in China’s hotel restaurants industry. In addition, characteristics of individuals who voluntarily generated food waste in households and the hospitality industry were examined as revealed in prior studies. Thirty interviews were conducted to understand hotel employees’ behavioural beliefs (attitudes), normative beliefs (subjective norms), control beliefs (PBC), and past behaviour towards food waste.
Thirty respondents were selected from different tiers of hotel restaurants, and content-based interviews were conducted in 2018. The theory of planned behaviour was applied as a framework to reveal individuals’ rationale behind food wastage. To accomplish the aim of this study, descriptive statistics were used to determine the types, extent, and reasons behind food preparation waste.
Findings related to food wastage indicated that although kitchen employees occasionally generated unavoidable food preparation wastage due to kitchen standards and managers’ orders, food waste was also generated relatively easily for other reasons. Chinese hospitality restaurants were found to be more likely to overlook environmental sustainability. An analysis of food preparation wastage revealed that most predictor variables from the theory of planned behaviour could explain why food waste is generated in the hospitality industry. Findings suggested that employees’ rational attitudes, the moral perspective, and reuse and recycling applications were major reasons behind food wastage generated in the kitchen preparation stage. Furthermore, managers were found to be significant factors, whereas guests were potentially significant.
Results from interview analysis indicated that individual factors in food waste generation were slightly more significant than kitchen processing standards defined by kitchen managers. Interestingly, all respondents, especially older employees, indicated that emotion was a direct element of food wastage during kitchen preparation processing. If an employee could not control his or her negative emotions, then the amount of food waste generated increased. In addition, less professionalism, lack of daily purchase plan, heavy workload, poor ingredient quality, individuals’ ethical standards and incorrect processing methods were identifies as the most significant predictors of employees’ behaviour.
On the basis of the theory of planned behaviour, several individual factors that caused food waste in Chinese hospitality restaurant industry were analyzed. Predictor variables appeared to exert similar environmental and social influences across industries.
15
Guimarães, Mafalda Maria Lobo Machado de Mesquita. "An internal analysis of Amorim Turismo’s operations regarding food and beverage with a focus on operational efficiency and quality of service." Master's thesis, NSBE - UNL, 2014. http://hdl.handle.net/10362/11779.
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and EconomicsThis Work Project has the objective of performing an internal analysis of the operations undertaken at Amorim Turismo’s restaurants in their three hotels in Portugal. A more in depth analysis can be made through the study and improvement of its operational efficiency and quality of service utilizing methodologies such as ABC Classification, inventory management, facility layout optimization, demand forecast and RFM model. Various recommendations are suggested as part of an improvement plan for a better performance of the company.
16
Kirwin, Ryan Michael. "An Economic Analysis of New Product Introductions in the United States Food and Beverage Sector: 1996 - 2009." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1253553017.
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Sawert, Adam. "Dynamic Menu Management Utilizing the Relationship Between Preparation Time and Monetary Revenue : A Simulation Approach to the Food and Beverage Industry." Thesis, Luleå tekniska universitet, Datavetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-80925.
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Queue buildup is a problem that every fast food restaurant would like to reduce, as its effect on customer satisfaction and restaurant revenue is obviously negative. This thesis looks at how a dynamic menu management system would affect fast food restaurants, specifically how the promotion of fast products, in certain situations, would affect total revenue and queue lengths. A neural network was used to categorize products depending on their preparation time and to predict queue waiting times. A simulation approach was used to find out how the menu management system would affect the restaurant. The results are that in situations where long queues are formed, the promotion of fast products increases revenue by 7.8% and decreases queue lengths by 13.3%. In situations where little to no queues are formed, the same system still decreases queue lengths by 4.7%, but also decreases revenue by 0.2%
18
Jeon, Jiyeon. "Examining How Wi-Fi Affects Customers Loyalty at Different Restaurants: An Examination from South Korea." FIU Digital Commons, 2015. http://digitalcommons.fiu.edu/etd/2218.
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The main research objective of this study was to determine whether Wi-Fi affects customer's loyalty and how its impact differs depending on the type of restaurants: coffee shops, fast food restaurants, and casual dining restaurants. For the study I designed a primary field survey to collect data and performed multiple linear regression analysis to test the study hypotheses.
Findings show that Wi-Fi service factors turned out to be significant for all types of restaurants for both attitudinal and behavioral loyalty. Wi-Fi service factors were more important for coffee shop loyalty than fast-food restaurants or casual dining restaurants. However, not all of the Wi-Fi usage factors were significant consistently. Furthermore, Wi-Fi service factors were much more important for coffee shop loyalty than fast food restaurants or casual dining restaurants. Findings are expected to assist hospitality marketers to utilize Wi-Fi service as a point of service towards their customers.
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De, Mello Sonia. "Digesting the Disaster: Understanding the Boom of Refugee Food Entrepreneurship in the Face of Increasing Xenophobia." Scholarship @ Claremont, 2018. http://scholarship.claremont.edu/scripps_theses/1121.
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Over the last few years, we are seeing an emergence of new food entrepreneurship across the globe. In the context of the Syrian refugee crisis, these food-related social enterprises are not only providing job opportunities to refugees but they are also increasing awareness about their cause and creating new narratives surrounding their arrival. This present study seeks to contribute to the knowledge surrounding refugees and entrepreneurship by explaining how several refugee food enterprises have gained great popularity despite greater nationalism and xenophobia. In the analysis of food entrepreneurship, one finds that this phenomenon is able to partly fill the void of certain organizations and movements by placing food in the role of the mediator. Arguably, food entrepreneurship assists in areas that refugee resettlement agencies do not, as they provide a platform that give refugees agency rather than dealing with them as victims. These agencies address refugee’s agency as business employees, and in some cases, encourage their agency as women. Not only does this reverse the narrative of victimized refugees who need support from their new societies whilst also providing them with income, it also provides an opportunity to politically mobilize around refugee-threatening issues.
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Lin, Ching-Yi, and 林靜宜. "Study of Vocational Food and Beverage Management Teachers Applying Knowledge Management." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/95192416213615065684.
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碩士國立屏東科技大學
技術及職業教育研究所
92
The purpose of this study is to explore how Food and Beverage Management teachers at vocational high schools applying knowledge management （KM）. Literature review and questionnaire are adopted as research methods. Through experts’ efficiency analysis and pilot test, Study of Vocational Food and Beverage Management Teachers Applying Knowledge Management questionnaire was revised and then distributed. Through census, a total number of 425 vocational Food and Beverage Management teachers in Taiwan were investigated. 217copies of valid samples were retrieved, and the valid return rate is 51.06﹪. Data were analyzed by using descriptive statistics, Kolmogorov-Smirnov one sample test, and confirmatory factor analyses （CFA） in Structure Equation Modeling. The main research outcomes and suggestions for improvement are as follows: 1.When vocational Food and Beverage Management teachers learning KM, the knowledge contents includes affective, applying and cognitive aspects. 2.The sequence of importance is affective, applying and cognitive aspect. 3.Vocational Food and Beverage Management teachers could learn KM through knowledge access, knowledge sharing, knowledge creation, and knowledge application. 4.Vocational Food and Beverage Management teachers could learn knowledge access effectively through interaction between academia and industry, visiting competitions, Internet information, others’ standards and daily communication. 5.Vocational Food and Beverage Management teachers could carry on knowledge access through educational organizations and individuals. In educational organizations, the most important methods are interaction between academia industry, visiting competitions; for individuals, the most important method is others’ standards. 6.Vocational Food and Beverage Management teachers could learn knowledge sharing effectively through interaction between academia and industry, visiting competitions, seminars, professional community and Internet information. 7.Vocational Food and Beverage Management teachers could carry on knowledge sharing through educational organizations and individuals. In educational organizations, the most important methods are visiting competitions, interaction between academia and industry; for individuals, the most important methods are professional community and seminars. 8.Vocational Food and Beverage Management teachers could learn knowledge creation effectively through interaction between academia and industry, learning from teaching, seminars, Internet information, others’ standards and performance encouragement. 9.Vocational Food and Beverage Management teachers could carry on knowledge creation through educational organizations and individuals. In educational organizations, the most important methods are interaction between academia and industry, learning from teaching; for individuals, the most important methods are performance encouragement, others’ standards and Internet information. 10.Vocational Food and Beverage Management teachers could apply knowledge in three aspects, including: general teaching, professional knowledge, communication and counseling, and administrative management. 11.With the findings and conclusion, the study offers some suggestions for schools, teachers and future researchers.
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Cheng, Yu-Fang, and 鄭雨芳. "A Study of Curriculum Overlapping Problems of Food and Beverage Service Techniques：A Viewpoint From the Food and Beverage Management Instructor." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/63336556224736174536.
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碩士國立高雄餐旅大學
餐旅管理研究所在職專班
101
According to Ministry of Education, Technological and Vocational Education (2001), the goal of the Vocational schools to enrich professional knowledge, cultivate professional ethics and enhance cultural and technological literacy; the goal of University of Science and Technology and Institute of Technology is to train middle level human resources with the ability, potential and knowledge as senior executives. However, course overlapping issue has long been a phenomenon in Hospitality Education in Taiwan. JHEN, JHAO-MING 、Sun, Lou-Hon (2011) mentioned, the content in college course “Hospitality Services Techniques” and the summary of Senior High School 95 course are highly overlapped. , the most of students feel the same way. The percentage of overlapped courses is estimated between 78%~91.6%, which shows serious level of course overlapping. Course overlapping has caused students become lack of sensibility and fail to consistent learning as well as reduced learning intensions. This situation already ruined the goal of consistent teaching regulation set by ministry of education and caused waste of teaching resource. The motivation of this research is to improve the quality and consistency of dining education, lift manpower quality and avoid course overlapping. The purpose of this paper is stated as following: 1.Investigate teachers’ awareness of dining education of course overlapping issue. 2.Study the total solution of overlapped course based on teachers’ views of dining education. This research is collected from qualitative research, analyzes University Department of Food and Beverage Management Hospitality Services Curriculum Outline and analyzes the difference of college courses and senior high school courses. By in-depth interviews with ten university hospitality professors to investigate professors’ opinions of overlapped courses and aiming at the solutions in response to this issue, this paper is expected to gather experts’ opinions as the references to future teachers to improve teaching techniques.
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Wu, pei chen, and 吳沛真. "Interface Design for Intelligent Household Management in Food and Beverage." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/50840313817320047395.
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碩士國立臺北科技大學
創新設計研究所
91
In the 21st century, the gradual permeation of broadband network into the lives of many has stimulated the development of computerized home appliances and high-tech products begin to fill every corner of the household. A satisfactory home life must meet five major requirements: “Safety, Healthfulness, Energy-Conservation, Convenience and Comfort”. Intelligent home life refers to the intelligent management system that integrates Internet communication and information home appliances to usher human being into an intelligent life style. The equipments of intelligent home life will be simplified. In a high-tech intelligent home life, the operational interface must be so integrated that it centers on the demands of the user and meets all the physical and mental needs of the household. In view of the concept that food is the most important aspect of life, this research fastens its attention on intelligent household food and beverage management for the purpose of a balanced diet. Intelligent household food and beverage management and a personalized operational interface make one’s home life safer, more healthful and convenient. Through research concept, the researcher simulates future usage and establishes a most valuable personalized operational interface, with the hope that the intelligent household food and beverage management may help improve the quality of life. The main purpose of this research is to delve into the user’s interface system of the intelligent household food and beverage management. Through usability test and evaluation, it reaches the optimal integration strategy. The contents include: 1.Collection of data pertinent to the intelligent household food and beverage management and case analysis. 2.Establishing intelligent household food and beverage management and interface structure for home life. 3.Testing, evaluation and simulation of the usage of the intelligent household food and beverage management. Research results indicate the approach employed to test, evaluate and observe the usability can effectively detect the circumstances under which the system is inappropriate and identify the problems for improvement. As a result, the approach of this research can be employed for any interface design structure.
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Fu, Su-Ling, and 傅淑玲. "The Study of Student’s Professional Competences of Food and Beverage Services of Vocational High School in the Food and Beverage Management Department." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/49495609347109930540.
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碩士中國文化大學
生活應用科學研究所
96
abstract The purpose of this research were to (1) construct the factors of the cognition, skill and affection aspects of professional competences of food and beverage services of vocational high school in the food and beverage management department； (2) analyze the required level and self-assess level of professional competency from students’ perception; (3) identify the needs of food and beverage management professional competences; (4) analyze the differences between the required level of professional competency from students’ perception with sexes, departments, the students’ desire to enter a department, and practice experiences; (5) analyze the differences between the self-assess level of professional competency from students’ perception with sexes and practice experiences. (6) explore the relationships between the required level and self-assess level of professional competency from students’ perception. The methods of questionnaire survey and census for food and beverage services of vocational hgh school in the food and beverage management department level in Taiwan were adopted. The data were analyzed by statistical analysis of descriptive statistics, factor analysis, t-test, one-way ANOVA, and Pearson correlation. The major findings of this study were as follows: Five factors of the cognition aspects of professional competences were: “beverage knowledge ”, “services knowledge”, “environmental protection & safety”, “to know environment”, and “crisis handling”. The two factors of the skill aspects of professional competences were: “services skill”, “language ability ”, The three factors of the affection aspects of professional competences were: “job commitment”, “service”, and “self-sentiment”. All the factors of professional competences were assessed as required items, however the students were not well-prepared. The self-assess level of all factors were “ordinary degree”. The significant differences between the required level of professional competency with sexes, educational systems, practice experiences, and work experiences. The significant differences between the self-assess level of professional competency with different sexes, educational systems, departments, the students’ desire to enter a department, practice experiences, and work experiences. Besides, there was the positive correlation between the required level and self-assess level of professional competency. The conclusions can provide the reference resources for personnel training of food and beverage, and the design of food and beverage curriculum
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Yu, Chih-Ting, and 余芝婷. "Research of Entrepreneurship Management for Small Food and Beverage Business Initiation." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/66346443199436955192.
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碩士國立高雄餐旅大學
餐旅管理研究所
99
The impact of the global financial crisis and the unemployment is rising, many people want to be their own boss, but they lack of the entrepreneurship knowledge and experiences of food and beverage industry, so lead to the business failure. The reasons of business failures arises from many people not understand how to start and plan for their business. Therefor this research attempt to externalize through entrepreneurs who succeed in food and beverage industries, and to invent an entrepreneurship management learning platform for small food and beverage business initiation. Also, to help entrepreneurs understanding the steps of enterprise and operation. An interview was conducted in this study. The result of this study show that the six steps of enterprise comprises of decision enterprise, individual evaluation, enterprise category, operation plan, enterprise fund, formality operation. This study can help for education learning and assist to the small size enterprise .
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CHEN, JEN-CHIEH, and 陳仁杰. "The Study of Students Professional Competences of Beverage of Food and Beverage Management Department in Vocational High School." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/62302775174351885384.
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碩士中國文化大學
生活應用科學研究所
97
The purpose of this research were to (1) construct the factors of the cognition, skill and affection aspects of professional competences of food and beverage services of vocational high school in the food and beverage management department；(2) analyze the self-assess level of professional competency from students’ perception; (3) analyze the differences between the required level of professional competency from students perception with sexes, departments, the students’ desire to enter a department, and practice experiences. This research adopts the methods of questionnaire. The sample studied include junior students of six vocational high school for the food and beverage management in the Taipei Area in the academic year of 2009. The total with 580 ones as selected as the sampling. The actual questionnaires returned are 542 copies but with only 473 are effective after screening. The coverage is 93.4%% available. The statistical methods implemented hereinafter include mean, standard deviation, item analysis, item analysis, t-test, one-way ANOVA, LSD posterior comparisons. The significant differences between the self-assess level of professional competency with different sexes, educational systems, departments, the students’ desire to enter a department, practice experiences, and work experiences. Besides, there was the positive correlation between the required level and self-assess level of professional competency. The conclusions can provide the reference resources for personnel training of food and beverage, and the design of food and beverage curriculum.
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Wang, Chih-Hao, and 王志豪. "The Case Study on the Food & Beverage Management– An Example of T Food Co., Ltd." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/53370142102305536016.
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碩士國立高雄餐旅大學
餐旅管理研究所在職專班
99
T Food Co., Ltd. in a short period of six years, has five stores in the Chinese mainland China, it mainly selling the small hot pot. T Food Co., Ltd. is different from the traditional business model of large hot pot, it is more refined and unique product to provide the fresh ingredients and friendly service operating characteristics. This study use the observations and interviews revealed that the enterprise’s management needs to be strengthened in the business place, respectively, from the function of production, marketing, personnel and financial. This study also do some f assessment from different prospect and the propose is to make a concrete recommendations for industry reference. On the production side, this study use the observation method for all work processes and try to develop standard operating procedures for operating efficiency improving. On the marketing side, this study use the customer satisfaction surveys. To find out T Food Co., Ltd. the evaluation of the customers in every branch, in order to develop marketing strategies via understanding the advantages and disadvantages of each branch and the customer base. To the human capital side, in-depth interview by cadres are adapted at all levels. It give an understanding of the organizational structure and further step of the work on redesigning its organization chart. And the staff opinion survey give an understanding for employee needs which became a knowledge basis to improve the internal management. On the R & D side, make a combination of small pot, Japanese and Teppanyaki, for the customers of top-pyramid, to help the industry develop a new generation of the store type. At the last On the financial side, in response to the future opening of the next branch and management. This study try to introduce POS and ERP system into the internal and external sales and procurement fully computerized in order to increase operational efficiency and effective control of the store''s financial situation.
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Chen, Miin-Suh, and 陳敏速. "A Study of the Food and Beverage Management Students’ Misconceptions of Beverage and Cocktail Skills in Vocational High Schools." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/93464854316751232109.
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碩士國立屏東科技大學
技術及職業教育研究所
96
The purpose of the study was to investigate the misconceptions of beverage and cocktail skills of the students in the Department of Food and Beverage Management (FBM) in vocational high schools. The results of the study not only assist teachers to understand FBM students’ misconceptions of beverage and cocktail skills but also serve as a reference for teachers’ instruction and diagnostic assessment in the future. This study was conducted through reviewing existing literature, analyzing textbook materials and interviewing senior teachers in order to collect related information and to develop “The Three-tier Instrument Test of Basic Conceptions of Beverage and Cocktail Skills.” The research samples were students majoring in FBM in 15 vocational senior high schools in Kaohsiung city, Kaohsiung county, and Pingtung county. The total sample number was 528. T-test, ANOVA, and were employed to analyze the collected data. The findings of the study include: 1. As a whole, the second and third-year FBM students tend to possess more misconceptions in tea and coffee categories and terms in Chinese and English. 2. Male students tend to possess more misconceptions of beverage and cocktail skills than female students. 3. The second-year students tend to possess more misconceptions of beverage and cocktail skills than the third-year students. 4. Students, either with or without prior related work experience, show no significant difference in possessing misconceptions of beverage and cocktail skills. 5. Students with academic performance lower than B tend to possess more misconceptions of beverage and cocktail skills than grade A students. 6. Students from Kaohsiung county tend to possess more misconceptions of beverage and cocktail skills than Students from Kaohsiung city. 7. Students who have not yet passed the Class C Certification Exam on beverage and cocktail skills tend to possess more misconceptions than those who have passed the Exam. 8. Students from different social-economic status families show no significant difference in the basic conceptions of beverage and cocktail skills. In the conclusion, the author of this study offers suggestions as a reference for textbook editing, instructing, teacher-training and future researches.
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Lin, Chia-Hsing, and 林佳杏. "Apply 3C Theories in Collaborative Replenishment Management Modeling for Food and Beverage Industries." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/50269613614974719930.
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碩士育達商業技術學院
資訊管理所
99
The food and beverage industries have very competitive market environment. These industries have characteristic of perishable products. The volume of business of unpredictability, and the menu change frequently, it is almost impossible to accurately predict demand in the traditional way. It often results in inventory excess or shortage pressure. The inventory and rapid response to meet the immediate needs of customers is the major challenges for these industries. As a result, in this paper, apply the 3C theories to monitor the demand of specific materials in the market based on the commonality, capacity and consumption of these spare-parts. Meanwhile, an adaptive replenishment system for each material based on 3C theories and the dependency between one and the other has been proposed. The case study using a chain restaurant as an example, product demand forecasting is based on product commonality, productivity and delivery capacity to determine its appropriate inventory model. This paper would construct a food and beverage industries collaborative replenishment management systems.
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李青芳. "The Study of Vocational High Schools Food & Beverage Management Graduated Student Commercial Ability." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/63770462775842785104.
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Shiau, Yueje, and 蕭岳哲. "Investigating Geographic Information System Integrated Curriculum Of Food And Beverage Management In University Teaching." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/47786292752522116317.
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碩士靜宜大學
觀光事業學系
100
The purpose of this study was to discuss the integration of Geographic Information System into university-level food and beverage management course teaching design models, to confirm the integration of Geographic Information System into university-level food and beverage management course teaching design models by means of expert qualitative interviews. Experimental teaching for the chapter of “Types and Organizations of Food and Beverage Establishments” to was conducted to assess the students’ learning outcomes under this new instruction model. First, one-on-one interviews were conducted to set up the preliminary teaching design model, and then focus groups and one-on-one interviews were utilized to correct the model and establish the integration of Geographic Information System into the teaching design model of the food and beverage management course unit “Food and Beverage Entrepreneurship Strategies.” Chapters included “Types and Organizations of Food and Beverage Establishments,” “Food and Beverage Markets and Marketing,” and “Food and Beverage Investment and Development.” Model content included teaching design theory and unit course objectives, chapter specific objectives and teaching activity objectives, work division of implementation steps and teaching activity process, teaching materials, achievement test sheets, learning sheets, themed presentations, teaching activity learning reflections, and questionnaires on the technological receptive model of integrating Geographic Information System into food and beverage management courses. The quasi-experiment design method was applied to experimental teaching of “Types and Organizations of Food and Beverage Establishments” chapter content to students enrolled in the food and beverage management course in a Central Taiwan university. The results showed that, in terms of student learning outcomes, students demonstrated significant improvements in test grades on the subject of “Types and Organizations of Food and Beverage Establishments,” and the better students’ test performance, the better they did on their learning sheets. The questionnaire survey on technological receptive model of the integration of Geographic Information System into food and beverage management courses found that, tested students expressed positive affirmation in the aspects of “perceived ease of use,” “perceived usefulness,” “user attitude,” and “user willingness,” indicating students’ acceptance of this teaching design model. The above suggests that, the teaching design model, as proposed in this study, which integrated Geographic Information System into university-level food and beverage management course, is both feasible and effective.
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Tshabalala, Mpumi. "The impact of the integration of business management systems in a South African food and beverage company." Thesis, 2015. http://hdl.handle.net/10210/14216.
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Peng, Yuh-Jen, and 彭玉珍. "Teachers’ Professional and Teacher Efficacy of Food and Beverage Management teachers in Vocational High Schools." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/34343491257802589718.
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碩士中國文化大學
生活應用科學研究所
89
According the statistical data from the Ministry of Education, the students of vocational high school decrease but increase of the food and beverage management department. Relatively, the demand for food and beverage management teachers is raised. For the food and beverage management teacher, who possesses high teachers’ professional is the way to advance teaching effectively. Therefore, the purpose of this study was to probe into influence of teacher efficacy from three portions of teachers’ professional, and determine the factors predicting teacher efficacy. With general survey, picking out the teachers of food and beverage management department in 19 vocational high schools of North Taiwan teaching during the 2000-2001school year. A total of 164 teachers were surveyed, and 126（76.8﹪）usable questionnaires were returned. The research investigates by questionnaires, the study tool is: The teachers’ professional and teacher efficacy scale of food and beverage management teachers in vocational high schools, and the content involves three portions, the questionnaires of teachers’ personal background, teachers’ professional express and teacher efficacy express. Descriptive statistics, MANOVA, Scheffe’s method, Pearson product-moment correlation, and Stepwise multiple regression were used. Findings showed that the food and beverage management department in North Taiwan of vocational high schools teachers’ level of teachers’ professional was acceptable. Of the practical manipulate skill, the knowledge of subject, and the teaching skill, the average of teaching skill was the highest（M=4.06, fine）. The level of teacher efficacy was moderately degree（M=3.59）, and the average of personal teaching efficacy is higher than general teaching efficacy. By the correlation predicting analysis, the higher extent of teachers’ professional the higher teacher efficacy. Besides, teachers’ professional was significantly and positively related to age, marriage, qualification, years of food and beverage management teaching , and foodservice-related certifications. For increasing the teachers’ professional and teacher efficacy of food and beverage management teachers in vocational high schools, the research according to the results provides practical advice, such as: 一、 On educational administrations （一） emphasize the training of teaching ability. （二） provide the opportunities of pursue further education to inservice teacher. 二、 On schools （一） hold research and study inside the school. （二） promote the cooperation between teachers and parents . 三、On food and beverage management teachers （一） participate the studies of student conselling or food and beverage management-related studies. （二） collect the informations and tendency of food and beverage whenever. Take as references to educational administrations, schools, food and beverage management teachers, people who want to join the field, and future studies.
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Chang, Ching-Hao, and 張景皓. "The Case Study on the Food & Beverage Management– An Example of B Noodles Restaurant." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/yh2m3k.
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碩士國立高雄餐旅大學
餐旅管理研究所在職專班
103
B Noodle restaurant, founded at Qishan, Kaohsiung,in 2001, started from a small and traditional noodle restaurant with 4 employees and now expands its business scale with 3 self-run stores and 40 employees. They manage the restaurants through creating and improving on its flavors, insisting on using the fresh ingredients and serving their customers with the best service. However, in this case study, it’s found that the management has yet to be improved after the field observation and the interviews. By means of the analysis in the Production, Marketing, Personnel, R&D and Finance, some concrete proposal to the improvement will be brought out for the operator’s consideration. In terms of the Production side, the management shall set up the standard operation procedure against all the working flow in order to enhance the staff’s efficiency. In respect of the marketing, the customer satisfaction survey shall be applied to find out the customer’s evaluation for each branch store of B noodle restaurant, which can help to analyze the diversity and customer base of each branch store and draw up the marketing strategy and policy. As for the Personnel, the management can fully understand each staff’s duty and division by interviewing with the staff to build up the complete organization structure and adjust organization system chart. In addition, the management can comprehend the staff’s demand by conducting the staff’s questionnaire, which can be taken as the basis to improve the inner management. On the part of R&D, various and creative pickled side dishes made from the organic vegetables can be treated as the souvenir to the customers. This is not only to satisfy the customer’s requirement but also assist the restaurant to be transformed to a new business model. In regard to the Finance, the management can study the national tax system and compare the sales revenue affected by the country policy. For the establishment and management of new branches in the future, the operator may consider installing the POS system to make the sales revenue and procurement to be informatization, which can increase the operating efficacy and control the finance status of each branch stores well.
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Lee, Yin-Mei, and 李穎玫. "A Study on Bakery Course of Department of Food and Beverage Management and Industry Demand." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/42432733839227769580.
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TENG, LING-JU, and 鄧玲如. "Differentioation Management Strategy and Key Success Factors the Case of Food & Beverage Industriesin Taichung." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/7vb8rh.
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碩士朝陽科技大學
企業管理系高階產業經營碩士在職專班
106
Taiwan's change due to the entire environment, changes in the family structure population, the arrival of foreign food population and fast-food diet, relatively more competition in the catering industry. In the past, the traditional catering business had to face the challenges of modern fast food, light food and leisure catering. However, how to successfully run a catering business requires individual competitive advantages and the management and management of various capabilities. The purpose of this study is to explore the business strategy and key factors of success in the differentiation of the catering industry, take the Taichung area as a quantitative study of this study sample, select 12 restaurants of different types in Taichung area for questionnaire survey, there were three categories of objects: business owners, restaurant employees, and consumers. According to the statistical analysis of the results of the questionnaire survey, the final results are summarized. It is found that its key success factors have its own common success factors. In industrial strategy, marketing services, store image, and human resource management and operation management, it is a key competitive advantage for success. This study summarizes five suggestions: 1. In the product strategy to be innovative and active. 2. Using a variety of marketing services. 3. The image of the store is good. 4. The stability and long-term cultivation of human resources. 5. Intensification of business management.
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Hsu, Hsiao-Mei, and 許筱梅. "A Study on Recruitment and Selection of Food &Beverage Top Management in International Tourist Hotels." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/he3dmr.
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碩士銘傳大學
觀光研究所碩士在職專班
97
In recent years, as food and beverage industry develops vigorously, the target market of food and beverage in international tourist hotels is gradually shifted into local consumers. Moreover, with the revenue from food and beverage in Taiwan international tourist hotels has become higher than the revenue from guest rooms, the top management team of food and beverage played a more critical role in the hotel management. Therefore, it is important to study how the international tourist hotels utilize their effective human resource systems to recruit and select the qualified successors in order to maintain and maximize their work performances. This research aims to explore the recruitment sources, the selection methods, core competencies, and assessment & evaluation guidelines for food and beverage top management team prospects in Taiwan international tourist hotels. Start from document collections by using the “Methods Triangulation” as the strategy in qualitative research process, associated with file analysis, in-depth interview with experts, and information compilation. Then, summarize the major concepts and establish the coding classification systems from compiled information through sorting procedure. Finally, based on data analysis result, the decision-making process on recruitment and selection of food and beverage top management team prospects, alone with any related problems occurred during the process are identified and documented. The contribution to this research is as follows: 1. Integration of the recruitment sources and tactics for food and beverage top management team prospects in international tourist hotels. 2. Research and discover the selection methodologies and evaluation guidelines that are applicable to food and beverage top management team prospects in international tourist hotels. 3. Address food and beverage top management team prospects’ core competencies and future capabilities in international tourist hotels. Above three points will be furnished as references for hotel industry and educational field. It is expected by international tourist hoteliers that the top management team prospects should be competent to following aspects. 1. Business concepts: focus on sales & marketing development, be flexible and able to adapt to any changes, and design & maintain well defined on-job-training programs. 2. Interpersonal relations: establish effective communication and coordination channels as well as perform a strong leadership style with others. 3. Technical skills: often review the profit & loss statement with an emphasis on cost-effective analysis and conduct efficient project execution. This research reveals that to acquire a well qualified prospect, not only he or she is seen with personality traits, but most importantly, the effective recruitment and selection methodologies need to be utilized to ensure the prospect meets the organization’s requirements. Future food and beverage top management team prospects should manage the business as their own assets and enrich themselves with art and esthetics in order to advance their career successfully in the hotel industry.
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CHEN, WEN-CHEN, and 陳玟蓁. "A Study of the students’ satisfaction for Internship in Food & Beverage Vocational Education：A Case Study of Department of Food and Beverage Management at National Kaohsiung University of Hospitality and Tourism." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/73w6jf.
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碩士國立高雄餐旅大學
餐旅研究所
106
Many Food and Beverage Department students, through the internship to enhance professional ability and practical ability, but most of students after graduation, chose to leave the hospitality industry, so this research sample is the students study in the Department of Food & Beverage Management, National Kaohsiung University of Hospitality and Tourism and have completed 105 school year internship courses. This study uses the questionnaire survey to the important factors of student internship satisfaction, including "work environment" , "salary and benefits" , "work arrangements" , "internship effectiveness" and " management system " . The study analyses the effects of each factor on the students satisfaction, compares the divergence on students satisfaction with different backgrounds. The empirical study found that: (1) The "influencing factors" of students internship satisfaction can be divided into five categories: "work environment" , "salary and benefits" , "work arrangements" , "internship effectiveness" and " management system "All of them have a significant impact on "internship satisfaction ", with the most effect of "salary and benefits" , followed by "management system " and then "work environment". "work arrangements" has the least effect. (2) Students who have significant diversities on the evaluation of internship satisfaction is different on "school grade" and "work experience" . (3) There are significant differences in "internship satisfaction" between " internship achievement ". (4) There is a significant correlation between “education background” and “catering license” on “internship achievement”.
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Lin, Hui-Ming, and 林惠明. "Impacts of Skill Test to Learning Efficeincy of Vocational High School Students Majoring Food and Beverage Management." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/8j3457.
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碩士銘傳大學
觀光研究所碩士在職專班
93
ii ABSTRACT This research was to study the impacts of skill tests on learning behaviors of vocational high school students majoring Food and Beverage Management in Taiwan. A questionnaire test was conducted to test the interactions between skill tests with the learning behavior, attitude and environment of junior and senior vocational high school students from Taipei County, Taiwan. It was found from the returning questionnaires that self-esteem was the most important motivation for learning, though students also considered obtaining professional licenses would be helpful to their career in the future. However, the panel student’sattitudes to either academic or practical examinations were equal seriously. Regarding the learning environment, panel students considered the most important factor was the influence of school. Nevertheless, class, teacher, and parents were expected to be improved regarding this
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Liang, Chen Yen, and 陳彥良. "A Study of Investment and Management by Foreign Food & Beverage Chain Industry Enterprise in Mainland China." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/06085845418402224874.
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碩士淡江大學
大陸研究所
91
Since 1979 year china take the policy with opening market.Taiwanese and foreign enterprise have the chance on domestic market in china.In 1978, the total business income have 55 billions yuns, in 1987 novenber12, after KFC build the first restaurant in china, MAC build the branch store too in 1990, the food and beverage chain industry in china have the sudden change, and 1992 the china have the revolution, open the limited chain industry market, it developes the situation. All the foreign enterprises want to get the pieces of it.This paper want to show you the strategy, choices, and future plans about the industry.The conclusions of thesis are as below:1.All the chain industry obey the policy, they all in the form as joint venture, but after join wto and the policy get complited, the situation change. 2.The industry choose the place, they consider [how much the rent is][will it be popular in the future][how big is the place][the population], and thinking about the big. City first, but sometimes some small company would choose some small city to develop the career.3.The company owner, they will choose the operate mode as the regular chain, them when the situation comes stable, they will open the chance to let other people join.4.Most of the owner, they all have their own factory with delivery center; in materials they have the cooperate supplier; in product they want it be local.5.Most of the food and beverage chain store companies have excellent profit, they will re-invensting in china.
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Chen, Pei-Ying, and 陳沛瀅. "Constructing Management Opportunities Grid of Food and Beverage Industry -A Case Study of Wu Chun Tea Hall." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/m7shq7.
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碩士國立中興大學
高階經理人碩士在職專班
106
The purpose of this research is to study and discuss the major service items in the construction of core capability and the satisfaction extent for customers to build a management opportunity grid of the company in food and beverage industry filed, and to further investigate the marketing management strategy. Based on relevant research references with company internal discussion to sum up the four major core competences which includes quality of product, selectivity , dining experience and quality of service. It evaluate all the service items in the core competence by rating the importance score and satisfaction performance to further extend 23 questions in the investigation survey. A total of 293 questionnaires were issued in this study. The empirical results were as follows: The top ten services identified by the customer and staff of the food and beverage industry are: " Tidy dining environment ", " The waiters can provide the correct information ", " The waiters have a good interaction ", " The waiters’ service is instant ", " The meal is delicious", " Location of the restaurant is convenient" ," Each course of a meal is served quickly. "," The waiters have the spirit of greeting "," The beverage is delicious "," The menu is absolutely clear" . The results show that the food and beverage industry should immediately improve the project to strengthen the stability of the quality of product, and make the price more competitive, especially the first line directly to the customer part, the period can provide a stable quality of product. According to the research found that quality of product, dining experience and quality of service are important core competencies, so the fourth quadrant (potential height niche area) to the first Quadrant (to keep the area), so that the grid of starch thread industry will have a higher competitive advantage and create more customers.
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李虹怡. "A study of the Factors Influencing Senior Vocational School Students of Food and Beverage Management for Higher Education." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/10191775544421417135.
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碩士國立臺灣師範大學
工業教育學系
97
The purpose of this study is to explore these factors such as school grade, parents’ education background, parents’ occupation, personal factors, school factors and social factors how to affect the willingness of the students who major in food and beverage management for further study. The results of this research will serve as a reference for educational authority, school administrators, and teachers to design the teaching curriculum, guidance and assistance for entering a higher school. Through the study of relevant literatures, an understanding of the willingness for further study and influencing factors was ascertained. According to the research, the researcher made a questionnaire entitled “A study of the Factors Influencing Senior Vocational School Students of Food and Beverage Management for Higher Education”. Through stratified random sampling, 488 students were investigated. Then, the research data was analyzed by average, percentages, standard deviation, t-test, one-way analysis of variance, and multiple regression statistical methods. The result was shown as follows: 1. Most of the students who major in food and beverage management have very high aspiration for entering a higher school. 2. All aspects of the factors such as personal, family, school, and social variables showed high positive relevance with the willingness for further study. 3. The factor of student’s school grade has a significant effect on the willingness for further study. Among these students, the senior have the most willingness for further study.
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YI, LU HSIN, and 呂欣怡. "Needs Assessment of Professional Competences of Food and Beverage /Hospitality Management Department Students at College and University Level." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/14910862662131590338.
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碩士國立臺灣師範大學
人類發展與家庭研究所
92
The purpose of this research were to (1) construct the factors of the cognition, skill and affection aspects of professional competences of food and beverage/hospitality management department students at college and university level； (2) analyze the required level and self-assess level of professional competency from students’ perception; (3) identify the needs of food and beverage management professional competences; (4) analyze the differences between the required level of professional competency from students’ perception with sexes, educational systems, departments, the students’ desire to enter a department, and practice experiences; (5) analyze the differences between the self-assess level of professional competency from students’ perception with sexes, educational systems, departments, the students’ desire to enter a department, and practice experiences. (6) explore the relationships between the required level and self-assess level of professional competency from students’ perception. The methods of questionnaire survey and census for food and beverage/hospitality management department students at college and university level in Taiwan were adopted. The data were analyzed by statistical analysis of descriptive statistics, factor analysis, t-test, one-way ANOVA, and Pearson correlation. The major findings of this study were as follows: Five factors of the cognition aspects of professional competences were: “planning & management”, “food and beverage design, product & service”, “environmental protection & safety”, “organization & operation”, and “relational knowledge”. The seven factors of the skill aspects of professional competences were: “efficiency management”, “transaction & personnel management”, “control competence”, “emergency management”, “executive competence”, “interpersonal communication”, and “international service”. The three factors of the affection aspects of professional competences were: “job commitment”, “self-sentiment”, and “macro-view”. All the factors of professional competences were assessed as required items, however the students were not well-prepared. The self-assess level of all factors were “ordinary degree”. The needs of professional competences were shown as “Relativity Need Coordinates Grid” (RNCG). The significant differences between the required level of professional competency with sexes, educational systems, practice experiences, and work experiences. The significant differences between the self-assess level of professional competency with different sexes, educational systems, departments, the students’ desire to enter a department, practice experiences, and work experiences. Besides, there was the positive correlation between the required level and self-assess level of professional competency. The conclusions can provide the reference resources for personnel training of food and beverage, and the design of food and beverage curriculum.
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WANG, CHUNG-CHENG, and 王崇丞. "The Application of Lean Management to Improve The Business Performance in Food and Beverage Industry － T Restaurant Case." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/fh96jh.
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碩士修平科技大學
精實生產管理碩士班
104
According to statistical information from Ministry of Economic Affairs and Department of Statistics, up to ROC 105, the turnover of Food and Beverage Industry (Hereinafter referred to as F&B) has accounted for the proportion of the national industry turnover growing year by year. Consequently, the research will focus on this part of subject, and deeply into investigate about business management. Consumption patterns change due to the raise of the national consumption ability, so the restaurant offers meals and service must be more in line with customer value. Nevertheless, the Leisure F&B rarely implement lean management, leading to the Leisure F&B into of threshold is very low and high close down rate of industry. This research discusses the situation of T restaurant management by case study method. In order to achieve the five major indicators of F&B, this study mainly apply the Lean five steps of James P. Womack and Daniel T. Jones. Clearly define the value of the five major indicators of T Restaurant, in order to make adjustments to meet customer expectations. After the waste is eliminated in the service processes, the current situation of flow service delivery more smoothly and without stagnation, and then T restaurant can more effectively improve customer satisfaction. This study also use SWOT analysis and Causes & Effects Chart to help Lean improvement. Through SWOT analysis, deep discuss the internal strengths and weaknesses, as well as external opportunities and threats, and then develop SO, WO, ST and WT four strategies to improve the direction of T Restaurant. Next use Causes & Effects Chart to find out the T restaurant to reach R&B five major indicators of the cause, it is helpful to implement the lean management into T restaurant. T restaurant after lean improvement, they ply the value of the R&B five major indicators to make the performance significantly growth, including customer visits, customer return rate, turnover, seat turnover rate (turnover rate), customer waiting time and service efficiency. Lean enterprise benefits is absolutely not only limiting the manufacturing field. This study confirmed that lean in the F&B with excellent performance.
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劉昱忻. "The Self-reported Bakery Professional Competences of Food and Beverage / Hospitality Management Department Senior Students at College Level." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/50515639502147797875.
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碩士國立臺灣師範大學
工業教育學系
102
The purpose of this study was the self-reported of bakery professional competences of food and beverage / hospitality management department senior students at college level and analyze self-assess level of professional competency from students’ perception. A questionnaire was developed to survey 810 graduate majoring on bakery with stratified sampling method. The effective sample was 560 with available rate 69%. The data were analyzed by statistical analysis of descriptive statistics, factor analysis, t-test, , and Pearson correlation. Some results were found after statistic analysis: 1. The level of professional competency of senior students were determined in this study and they were assigned into “Attitude” ,“Knowledge”, “Skill” constructs.. 2. There was a noticeable difference for the required level of professional competency from students’ part-time job experiences and working willingness. 3. The knowledge of “purchasing and cost controls”, “operation management” and “marketing” were the top three importance issues of the gap between senior students and industry of “Knowledge” construct; the “products development”, “production”, “products quality control” were the top three importance issues of the gap between senior students and industry of “Skill” construct; the “stability and stamina”, “ambition”, and “ability of pressure resistance” were the top three importance issues of the gap between senior students and industry of “Attitude” construct. The conclusions can provide the reference resources for personnel training of food and beverage, and the design of food and beverage curriculum.
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Ying-Chieh, Wu, and 吳盈潔. "A Study of the Food and Beverage Management for C-STEM Baking Creative Teaching in Vocational High School." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/02986068965972688144.
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碩士國立屏東科技大學
技職教育研究所
101
This quasi-experimental study investigated students’ learning efficiency of C-STEM (Creative, Science, Technology, Engineering, and Mathematics) creative teaching in vocational high school. Seventy-three third-year vocational students majoring in food and beverage management in Kaohsiung participated in this study. The study conducted with pre/post test and two-lesson of baking instruction. All the students took a pre-test before the experiment, and they also received a post-test after the experiment. Moreover, students’ learning performance was evaluated during the class for understating their learning situation. In addition, students in the control group filled out a questionnaire at the end of the study. Descriptive analysis, Paired-Samples T Test, One sample t-test and One Way ANOVA were conducted to analyze the data. The qualitative analysis was based on the reflection of students’ learning. The result showed that: (1) In terms of students’ learning efficiency of C-STEM creative teaching, the mean score of the pre-test was higher than the mean score of the post test. (2) Learning Attitude: From the analysis of questionnaires, and learning reflection reports, it showed that students were significantly satisfied with their learning. (3) Based on the answers of the questionnaires, there is no significantly difference between different genders. (4) According to the answers of the questionnaires, there is no significantly difference between different family social-economic status
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Yu-Mei, Lin, and 林玉梅. "The Study of Student’s Professional Competency of Department of Food and Beverage Management in the Senior High School." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/84523179589917344085.
Full textAbstract:
碩士中國文化大學
生活應用科學研究所碩士在職專班
90
Abstract This study is aimed at getting to know the professional competency of students of the Department of Food and Beverage Management, by applying the method of course-conversion, the method of opinion-analysis and the method of evaluation on needs. Besides, “Questionnaires on the Professional Competency of Students of Department of Food and Beverage Management in the Senior High Schools” will be designed as the tools for the study in order to investigate "the extent of professional competency " of students, in addition to “the extent of professional competency to be possessed by students” required by school teachers and proprietors concerned. People to be studied through purposeful sampling fall into three categories, i.e. 684 students of the Department of Food and Beverage Management in the senior high schools, 152 school teachers and 42 proprietors. Information collected is distributed in number plus percentage, average, standard deviation, test, single-factor variation analysis and Spearman analysis, with the result as follows: 1. The desirable professional competency of students of Department of Food and Beverage Management in the senior high schools should include 95 items in 10 categories, such as "food and nutrition", "preparation of food", "arrangement of dishes and accessories", "purchase and storage of food", "safety and sanitation of food and beverage", "techniques for food and beverage service", "language", "beverage and cocktails", "computer application "and "relevant specialized knowledge", etc. 2. The result of evaluation on the professional competency of students of Department of Food and Beverage Management investigated is: only 12 out of 95 items in 10 categories related to professional competency are up to the perfection required, 2 items are of imperfection and the rest of 81 items are between perfection and imperfection. 3. The result of evaluation on the professional competency of students of Department of Food and Beverage Management achieved by teachers and proprietors in comparison is: (1) According to the evaluation of teachers, among 95 items in 10 categories required of students of Department of Food and Beverage Management, 95 items in 10 categories have reached the requirement of “Being important”. No item has reached the requirement of "Being not important, and no items is between “ Being important and not important”. (2) According to the evaluation of proprietors, among 67 items in five categories required of students of Department of Food and Beverage Management, 51 items have reached the requirement of “Being important”, 16 items are between“ Being important and not important”. No item has reached the requirement of "Being not important". (3) In the comparison made by teachers and proprietors in their evaluation on 67 items in five categories of professional competency required of students of Department of Food and Beverage Management, 12 are identical and 55 are different from one another. 4. Evaluation from people with different personal backgrounds on the professional competency of students of Department of Food and Beverage Management: (1) The extent of professional competency of students is different due to different personal backgrounds. There are obvious differences in the "arrangement of dishes and accessories", "techniques for food and beverage service", "language" as well as "beverage and cocktails" due to sex difference, while there are differences in the "preparation of food", "food and beverage service" as well as "beverage and cocktails" due to different working experiences. Different future plans will influence the evaluation on the professional competency in 10 categories. (2) As for teachers who graduated from different schools with regard to their evaluation on the extent of professional competency required of students of Department of Food and Beverage Management, there is only an obvious difference in the "arrangement of dishes and accessories". (3) As for proprietors who graduated from different schools with regard to their evaluation on the extent of professional competency required of students of Department of Food and Beverage Management, there is an obvious difference in the "arrangement of dishes and accessories". As for proprietors with different working experiences in terms of their evaluation on the extent of professional competency required of students of Department of Food and Beverage Management, there is an obvious difference in the "preparation of food". As for proprietors with different specialties in terms of their evaluation on the extent of professional competency required of students of Department of Food and Beverage Management, there are obvious differences in the "arrangement of dishes and accessories", as well as "safety and sanitation of food and beverage". 5. The professional cometency required of students as matters of immediate urgency include two items, i.e. (1). Japanese conversation in food and beverage service; (2). Application of EXCEL. Students need to make improvement in 81 items with regard to professional competency . Suggestions should be made based on the result of this study as reference for improving the education of Department of Food and Beverage Management of high-grade secondary schools.
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Wu, Hsin-Yi, and 吳欣怡. "A Study on the Quality of Professional Teachers at Food and Beverage Management Department in Vocational High School." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/33924587622178412764.
Full textAbstract:
碩士國立高雄餐旅大學
餐旅教育研究所
100
This study focused on the quality of professional teachers at Food and Beverage Management Department in vocational high schools in Taiwan. This study analyzed and investigated the difference between the importance and performance of professional teacher’s quality in Food and Beverage Management Department of vocational high schools. Based upon the findings, this study provided recommendations to education administrations and organizations, school teachers and future research plans. The research method included doing questionnaires. Of the returned 585 questionnaires from a matrix of 928 professional teachers from Food and Beverage Management Department in vocational high schools in Taiwan, 63% was valid. Statistical techniques including descriptive statistics, two-way ANOVA, one-way ANOVA, independent-samples t test and paired-samples t test were used to analyze the data and test the hypotheses. The conclusions are as below: 1.The background of professional teachers at Food and Beverage Management Department in vocational high schools is mostly above government standard. 2.It was shown an upper medium level on importance and performance of teacher quality; also, the importance of teacher quality was significantly higher than the performance of professional teachers at Food and Beverage Management Department in vocational high school. 3.Significant difference was found in the importance of professional teacher quality dimensions by professional teachers at Food and Beverage Management Department in vocational high school with different background such as level of education, seniority, position, types of institute, region of institute, advanced studies status and certificate qualification. 4.Significant difference was found in the performance of professional teacher quality dimensions by professional teachers at Food and Beverage Management Department in vocational high school with different background such as major, seniority, types of institute, teacher qualification, advanced studies status and certificate qualification.
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Chang, Ya-Fang, and 張雅芳. "Students’ Preferred Learning Styles: A Study of The Vocational High School Students Majoring in Food and Beverage Management." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/22672051795311957099.
Full textAbstract:
碩士朝陽科技大學
休閒事業管理系碩士班
101
Due to a large number of students (over 60,000 per year) majoring in Food and Beverage Management (FBM) in the vocational high schools, the investigation into their learning conditions cannot be overemphasized while the complication of programs and the diversity of the entrance criteria of public and private schools (standing for students’ learning achievements at junior-high-school stage) are taken into consideration. To explore students’ learning styles is one of the ways to gain a better understanding of students’ learning. The objectives of this study include: (1) Identifying the distribution of dominant learning styles displayed by the FBM vocational high school students between the public and private schools; (2) Identifying differences in learning preferences enrolled in the different programs of the students; (3) Examining the changes of the preferred learning styles before-and-after enrollment. This study takes a private school (labeled School A) in Nantou County and a public school (labeled School B) in Taichung City as the study cases. The subjects were the FBM students who were enrolled in August, 2010 and still registered in August, 2012 in both schools. Besides, in School A, the sample was selected from the students with even student ID number and the sample in School B comprised all the FBM students. The study employed survey research methods for data collection. The survey included a standardized Learning Style Inventory (LSI) and questions related to the individual characteristics. Especially in School A, A longitudinal study was conducted in School A to collect data over two-year period. The main results of this study are as following: 1. The research results indicated that most of the students fell into- Kolb’s Diverger category, the lesser were labeled Accommodators, and there were small groups of Assimilators and Convergers. 2. At the same school, the distribution of students’ learning styles in different programs is quite different. Comparing the students of regular programs in the two schools, the distribution of students’ learning styles is different. However, that in the practical skill programs was similar. 3. Forty-two percent of the sample enrolled the 12th grade in School A changed their learning styles after two-year studying. It shows that learning styles have been nurtured by the learning environment though they may be natured. Finally, from a practical standpoint, several managerial implications are proposed for teaching methods and curriculum design. Institutions offering and developing programs should be prepared to address learning style issues. Key words: Learning style, Food and Beverage Management students
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Matoti, Nombasa Kutala. "Integrating entrepreneurial skills education and training with food and beverage management in a technikon academic programme : a case study." Thesis, 2004. http://hdl.handle.net/10321/98.
Full textAbstract:
Thesis (M.Tech.: Entrepreneurship)-Dept. of Entrepreneurial Studies, Durban Institute of Technology, 2004
xiv, 91 leavesThe study examines the perceptions of lecturers and students on integrating entrepreneurship training and education in the academic programme Food and Beverage Management in the Eastern Cape Technikon. The study aims to integrate entrepreneurship training and education in the academic programme, Food and Beverage Management and to promote the concept with the students in the early stages of their studies.
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PU, CHING-YUN, and 卜慶雲. "The Study of the Managerial Model of Integrated Hotel Food & Beverage Materials Management Being Acted By Balanced Scorecard." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/36641933493986473144.
Full textAbstract:
碩士國立臺灣科技大學
管理研究所
91
The culture in Food and Beverage Hospitality Industry is in pursuit of vogue and fashion all the time. On the other hand, the operator of Food and Beverage must face the changing environment that is extremely rapid and realistic. In view of current challenges, the industry of Food and Beverage Hospitality in Taiwan has become more sophisticated and being impacted by its generic globalisation that international gourmet and chained restaurants are beneficially operated by their financial force, excellent operational management and superior services and products those are giving the customers with a wide range of selection. In response to the challenges encountered by the Food and Beverage Industry, the said study exhibited new managerial strategy and interior process: an Integrated Food and Beverage Materials Management Model. It was proved to be an exclusive, innovative and contemporary approach for the industry in planning the strategies for future opportunities and creating the values while integrating the Food and Beverage activities. In addition, the technology deployment of Food and Beverage Management was included in the said study for purpose of enabling improvement of efficiency, increase of customer’s satisfaction, generation of revenue and reduction of operational expenses. The said study was preceded in an exploratory manner and the findings were obtained through practical visit and business model study. The key findings had been examined and proven effective through the conceptual analysis of from an organisation, behaviour to performance, as well as were reinforced by “The Competitive Strategy” of Michael Porter (1885) and “The Strategy-focused Organization” of Kaplan & Norton (2000). Furthermore, there was a Balanced Scorecard being facilitated as a reference for the researched company or any company who is interested. In regards to the Balanced Scorecard of Integrated Food and Beverage Materials Management, it completely coincided with the statements of Vision, Mission and Value the researched company cited in Corporate and Food and Beverage Strategies, and necessary to be equipped with both lagging and lead indicators for further improvement and future development.