Journal articles: 'Food and Beverage Management'

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Pantelidis, Ioannis S. "Food and Beverage Management." Tourism Management 34 (February 2013): 249–50. http://dx.doi.org/10.1016/j.tourman.2012.06.004.

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Riley, Michael. "Food and beverage management." International Journal of Contemporary Hospitality Management 17, no. 1 (January 2005): 88–93. http://dx.doi.org/10.1108/09596110510577707.

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Hua Yen, Cheah, Suhaila Emma Merican, Nor Khaizura Mahmud@Ab Rashid, Ainul Zakiah Abu Bakar, Syaliza Omar, and Maimunah Sanny. "Assessing the Performance of Food Safety Management System Using Food Safety Management System Diagnostic Tools and Microbial Assessment Scheme: A Case of Powdered Beverage Manufacturers." Malaysian Journal of Medical Sciences 28, no. 3 (June 30, 2021): 129–42. http://dx.doi.org/10.21315/mjms2021.28.3.12.

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Background: The objective of the study is to assess the performance of the Food Safety Management System (FSMS) among powdered beverage manufacturers using Food Safety Management System Diagnostic Tools (FSMS-DI) and Microbial Assessment Scheme (MAS). Methods: FSMS-DI was used to evaluate the context factors, core control and core assurance activities of five powdered beverage manufacturers with different types of FSMS certification. Manufacturer A is not certified with any FSMS, while manufacturers B, C, D and E are complied with MeSTI, GMP, HACCP and ISO 22000, respectively. For MAS, samples were collected from the selected critical sampling locations of two manufacturers who complied FSMS with the least (manufacturer B) and the most stringent (manufacturer E) requirements. The samples consisted of two different types of powdered beverage products were analysed for total plate count (TPC), Salmonella, Escherichia coli, Staphylococcus aureus, yeast and mould count (YMC). Results: The food safety (FS) output of powdered beverages for manufacturer E was better (overall score of 3) than manufacturer B (overall score of 2–3). Manufacturer E was able to achieve their FS objectives. The FSMS activities of manufacturer C, D and E were better (overall score of 2–3) than manufacturer A and B (overall score of 1–2). Conclusion: The study demonstrated that FSMS-DI and MAS can be used to differentiate the FSMS performance of powdered beverage manufacturers with different types of FSMS certification. Higher scores of FSMS activities obtained by the manufacturer who complied with stringent FSMS certifications contributed to better microbiological safety performance of powdered beverages.

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Coyle, Mike. "Food and Beverage Management, 2nd edn." International Journal of Hospitality Management 12, no. 2 (May 1993): 213–14. http://dx.doi.org/10.1016/0278-4319(93)90012-x.

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Siguaw, Judy A., and Cathy A. Enz. "Best Practices in Food and Beverage Management." Cornell Hotel and Restaurant Administration Quarterly 40, no. 5 (October 1999): 50–57. http://dx.doi.org/10.1177/001088049904000509.

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Graham, D. "Strategic questions in food and beverage management." International Journal of Hospitality Management 21, no. 4 (December 2002): 465–67. http://dx.doi.org/10.1016/s0278-4319(02)00030-0.

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Hall, C. Michael. "Strategic questions in food and beverage management." Tourism Management 24, no. 5 (October 2003): 600–601. http://dx.doi.org/10.1016/s0261-5177(03)00016-5.

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Cao Mai Phuong, Lai. "Food and beverage stocks responding to COVID-19." Investment Management and Financial Innovations 18, no. 3 (September 20, 2021): 359–71. http://dx.doi.org/10.21511/imfi.18(3).2021.30.

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This paper investigated how food and beverage (F&amp;B) stocks react to COVID-19. The event study method was applied to four events including the first and second events, were the first COVID-19 positive patients detected in the largest and second-largest economic center of Vietnam. The third and fourth events are related to strong measures to prevent the spread of COVID-19: the nationwide lockdown at the beginning of the second quarter of 2020, and the lockdown of Danang at the beginning of the third quarter of 2020. The results show that the reaction of F&amp;B stock prices to events supports the semi-strong form of efficient market theory. The strong and lasting negative reaction of F&amp;B stocks to the first event can be explained by surprise (first case in Vietnam) and Hochiminh city’s economic engine driving role in the development of Vietnam’s economy. The study finds that heuristic decision-making from nationwide lockdowns (suppression of supply chains during lockdowns) can explain the sub-sector of farming-fishing-ranching products reacted more strongly to the lockdown event in Danang. Based on the research results, this paper provides some policy implications for managers and notes for securities investors.

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Marsiwi, Dwiati, Asis Riat Winanto, and Purwanto Purwanto. "Characteristics and Problematics of UMKM in Ponorogo." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 15, no. 1 (March 3, 2020): 91. http://dx.doi.org/10.24269/ekuilibrium.v15i1.2086.

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Small, Micro and Medium Enterprises (UMKM) currently have good developments, especially in the food and beverage sector. Even though the area of business is small, it does not need to be underestimated that this business also needs funds/finance. Financial management and reporting for micro, small and medium businesses are often considered difficult. On the other hand, the Indonesian Accountants Association has applied Accounting Standards which are easier to implement in small business actors, namely the Financial Accounting Standards for Micro, Small and Medium Enterprises (SAK-EMKM), effective in 2018. This research aims to explore further information about the existence and evaluation of financial management by UMKM. This study also aims to develop a design (model) of financial management procedures that are easily implemented by UMKM and is in accordance with SAK-EMKM. This research is qualitative research with an in-depth interview method. The informants chosen were food and beverage UMKM in Ponorogo Regency. Based on data obtained from 5 informants, then an analysis is carried out with rational interpretation. This study also obtained information from the Ponorogo Perdagkum related to how the role of the government plays in the management of UMKM.Food and beverage business people choose this business field because it is considered to have great potential for profit because food and beverages are their basic needs. i. Financial management at food and beverage UMKM is still very simple, in the form of simple records, not yet differentiating personal assets from the business, so that it is difficult to determine profits. This has the effect of not being able to compile the financial statements of food and beverage UMKM in the Ponorogo Regency according to SAK EMKM.

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Wood, Roy C. "The Future of Food and Beverage Management Research." Journal of Hospitality and Tourism Management 14, no. 1 (April 2007): 6–16. http://dx.doi.org/10.1375/jhtm.14.1.6.

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Romm, David. "Book Review: Food and Beverage Management in Hotels." Cornell Hotel and Restaurant Administration Quarterly 29, no. 2 (August 1988): 109–10. http://dx.doi.org/10.1177/001088048802900205.

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Yusuf, Yahaya, and Mohammed Sani. "Working Capital Management Policy and The Financial Performance of Food and Beverages Companies in Nigeria." International Business and Accounting Research Journal 2, no. 2 (July 6, 2018): 75. http://dx.doi.org/10.15294/ibarj.v2i2.41.

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This study is set to examine the relationship between working capital management policy and profitability of quoted food and beverages companies in Nigeria. The population comprises a sample of ten (10) food and beverage companies quoted on the Nigerian Stock Exchange. The study used secondary data for a period of ten (10) years (2005-2014) and was analyzed using descriptive and inferential statistics with the aid of Stata version 13. Two research hypotheses were formulated and tested. It was found that, there is no significant relationship between receivable collection period (RCP) policy and profitability of quoted food and beverage companies in Nigeria. However, it was recommended that the management should identify the level of inventory which allows for uninterrupted production but reduces the investment in raw materials and minimizes reordering cost and hence increases profitability. The management should reduce their RCP from 53 days on the average to at most 30 days by instituting adequate control and flexible credit policy.

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Ghazi Mahafzah, Ahmed, Nader Mohammad Aljawarneh, Khaled Abdel Kader Alomari, Shadi Altahat, and Ziyad Saleh Alomari. "THE ROLE OF CUSTOMER RELATIONSHIP MANAGEMENT ON FOOD AND BEVERAGE SERVICES QUALITY: THE MEDIATING ROLE OF EMPLOYEES SATISFACTION." Humanities & Social Sciences Reviews 8, no. 2 (March 19, 2020): 222–30. http://dx.doi.org/10.18510/hssr.2020.8226.

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Purpose of the study: This study is carried out to investigate the mediating role of employee satisfaction in the relationship between customer relationship management and food and beverage services quality in the 5-stars hotels in Jordan. Methodology: The survey method was used, which includes the use of the field method for collecting data from 5-stars hotels in Jordan, which employees numbered 9,657 and the number of 5-stars hotels is 33in Amman, 352 were effective for analysis and after analyzing the data using the statistical program AMOS. Main Findings: the most important findings were as follows: There is a significant impact of employee satisfaction on the relationship between customer relationship management and food and beverage services quality. Applications of this study: this study comes out to help hotel managers understand the impact of their actions on the ES in their hotels to raise the efficiency of the services provided in the field of FBSQ and to recommended researchers to do more studies in the field of food and beverage and link them in the behavior of employees and customer, which is a result of hotels profit, and also entertains them to the return on the local economy. Novelty/Originality of this study: food and beverages services are one of the essential services which business managers should consider if they have to retain their customers and improve the image of their business so this study came out to investigate the mediate role of employee’s satisfaction in the relationship between customer relationship management and food and beverage services quality in the 5-stars hotels.

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Cohen, Joseph, and Andrew S. Imada. "Ergonomic Evaluation in a Beverage and Food Service Application." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 49, no. 8 (September 2005): 832–36. http://dx.doi.org/10.1177/154193120504900809.

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A global beverage and food company contracted the authors to evaluate the current store design to enhance speed of service and minimize the potential for employee injury. This assessment involved observations, interviews, physical measurements and link analyses at three high-volume locations in Southern California and three international stores in Singapore and Malaysia. The study examines two frequently performed tasks (preparation of café latte and mocha ice blended beverages). While the design was deemed to be adequate for the tasks performed, the analysis identified six areas for improvement. Further, the analysis included macroergonomic considerations for management control and organizational culture.

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Pimentel, Thiago Duarte, João Victor De Almeida Silva, and Mariana De Freitas Coelho. "Exploring Management Performance in Activities Characteristics of Tourism." Revista Rosa dos Ventos - Turismo e Hospitalidade 13, no. 1 (January 9, 2021): 129–55. http://dx.doi.org/10.18226/21789061.v13i1p129.

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The objective of this paper was to identify the management practices performed by business directly related to tourism activity, within the scope of intra and intersectoral action of the links in the tourism supply chain. The studied sectors were Hospitality, Food & Beverages, Transportation, Travel Agencies and Attractions. Methodologically, the study was quantitative in nature, with a descriptive approach. The data were collected through a structured survey, applied to 85 managers of companies in the tourism sector in the city of Juiz de Fora, Minas Gerais [Brazil]. It was observed that the Food & Beverage sector is the one that most needs innovation to face the lower longevity of the companies. Managers who choose to enter the Attraction, Food & Beverage and Travel Agencies sector will have to manage a greater diversity of products, which increases the complexity of their management. The Attractions sector proved the most structured sector when dealing with demand forecasting and quality management, while the food sector failed in collecting customer feedback and demand forecasting. Transportation travel agencies and transport companies have higher average remuneration than other sectors. Thus, this paper contributes by integrating a, so far, sparse literature and presenting variables that can be followed by managers of tourism businesses and public policies to monitor the performance of the sub-sectors.

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Dikmen, Derya, Ezgi Bellikci-Koyu, Kubra Isgin-Atici, Elif Inan-Eroglu, Asli Akyol, Aylin Ayaz, Reyhan Nergiz-Unal, and Zehra Buyuktuncer. "Cross-Sectional Evaluation of Food Items Preferred by Adolescents under the Influence of Television Advertisements." Journal of Research in Health Sciences 22, no. 1 (December 28, 2021): e00539-e00539. http://dx.doi.org/10.34172/jrhs.2022.74.

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Background: Food and beverage advertisements on television play a significant role in food preferences, especially among children and adolescents. This study aimed to evaluate foods and beverages advertised on television and purchased by adolescents or their families using the World Health Organization (WHO) nutrient profiling model. Study design: A cross-sectional study. Methods: This cross-sectional study was performed on 2,699 students (1380 males and 1319 females) aged 11-16 in Ankara, Turkey, in 2015. Socio-demographic characteristics, television-viewing habits, and the tendency to purchase foods and beverages under the influence of TV advertisements were recorded. The body weight and height were measured by the researchers. All reported food and beverage items (n = 284) were evaluated and classified as permitted or not permitted to advertise, according to the WHO nutrient profile model (2015). Results: The majority (69.8%) of students were underweight/normal weight, whereas 13.3% and 16.9% were classified as overweight and obese, respectively. A total of 69.6% of adolescents declared that they were influenced by food advertisements, and 66.4% bought those foods. The most purchased products included cakes and sweet biscuits (63.8%), chocolate and confectionery (44.9%), savory snacks (39.6%), and soft drinks (25.4%). Only 8.5% of all the advertised products (n = 284) were permitted to be advertised, according to the WHO nutrient profile model (2015). Dairy products, meat products, grains, fruits and vegetables, soup, and some traditional Turkish foods (e.g., cig kofte and Turkish pizza) were permitted. The permitted products were preferred by only 13.6% of the adolescents. Conclusions: Unhealthy foods are advertised on television for adolescents, and food advertisement management may be an essential strategy to provide healthy food choices.

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Mayasari, Veny. "Pengaruh Inflasi Dan Tingkat Suku Sbi Terhadap Harga Saham Pada Perusahaan Manufaktur Sub Sektor Food and Beverarge yang Go Public Di Bursa Efek Indonesia." Akuntansi dan Manajemen 14, no. 2 (January 13, 2021): 31–49. http://dx.doi.org/10.30630/jam.v14i2.24.

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The purpose of this research are to determine and analyse the influence of Inflation and SBI rate to Stock Price at Food and Beverage Manufacturing Company that go public in Indonesia Stock Exchange.The population used in this research are all Food and Beverage Manufacturing Company that go public in Indonesia Stock Exchange. The sampling technique is a census, so the sample size used was the entire population that 10 Food and Beverage Manufacturing Company that go public in Indonesia Stock Exchange. Method used in this research is quantitative research. According to the result of regression analysis find that:inflation have significance effects to Stock Price at Food and Beverage Manufacturing Company that go public in Indonesia Stock Exchange, SBI Rate have significance effects to Stock Price at Food and Beverage Manufacturing Company that go public in Indonesia Stock Exchange. (3) Inflation, SBI Rate have significance effects to Stock Price at Food and Beverage Manufacturing Company that go public In Indonesia Stock Exchange

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Kähäri, Antti. "The role of sugar products and non-alcoholic beverages in the food budget: change across birth cohorts and between socio-economic groups." British Food Journal 123, no. 13 (May 17, 2021): 142–61. http://dx.doi.org/10.1108/bfj-12-2020-1109.

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PurposeThis study investigates how the consumption of sugar products and non-alcoholic beverages has changed across birth cohorts. In addition, this study examines how the socio-economic gaps in the consumption of said products have evolved across birth cohorts.Design/methodology/approachThe research data are drawn from the Finnish household expenditure surveys covering the period 1985–2016 (n = 44,286). An age-period-cohort methodology is utilised through the age-period-cohort-trended lag model. The model assumes that the linear long-term component of change is caused by generations replacing one-another, and that the age effect is similar across cohorts.FindingsSugar products and non-alcoholic beverages occupied a larger portion of more recent birth cohorts' food baskets. Cohort differences were larger in beverage consumption. Lower income was associated with a higher food expenditure share of sugar products in several cohorts. A higher education level was linked to a higher food expenditure share of sugar products in more cohorts than a lower education level. In cohorts born before the 1950s, non-alcoholic beverages occupied a larger portion of the food baskets of the high socio-economic status groups. This gap reversed over time, leading to larger food expenditure shares of non-alcoholic beverages in low socio-economic status groups.Originality/valueThis study assessed how the consumption of sugar products and non-alcoholic beverages has changed across birth cohorts. In addition, this study assessed how socio-economic differences in the consumption of said products have changed. The results highlight that sugar products and non-alcoholic beverages occupy larger portions of more recent birth cohorts’ food baskets. The results also highlight a reversal of socioeconomic differences in non-alcoholic beverage consumption.

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Bertan, Serkan. "Restaurant rankings factors in gastronomy tourism." Tourism 68, no. 1 (2020): 34–42. http://dx.doi.org/10.37741/t.68.1.3.

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Factors that affect rankings of restaurants are not clearly known despite the importance of these businesses in promoting the cuisine and local foods within the scope of gastronomy tourism. Restaurants need to be rated in order to encourage and award restaurants as well as to help consumers. The aim of this study is to reveal the factors that affect restaurant ranking. With this purpose, content analysis was conducted on data gathered through document reviews and interviews. The results of the content analysis revealed 5 themes: ranking according to food and beverage, ingredients, personnel, atmosphere and service. The most important theme in the ranking of restaurants within the scope of gastronomy tourism was revealed to be food and beverage. Food and beverage was followed by ingredients, personnel, atmosphere and service respectively as the most emphasized factors. If they want to succeed in gastronomy tourism by fulfilling certain standards, to receive the attention they deserve and to become a gastronomic reference, restaurants need to place importance on the themes of food and beverage, ingredients, personnel, atmosphere and service

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Oricchio, Gianluca, Stefania Zanda, Gian Luca Gregori, and Luca Marinelli. "Top management evaluation in Italian food and beverage industry." British Food Journal 123, no. 3 (November 25, 2020): 1249–67. http://dx.doi.org/10.1108/bfj-01-2020-0073.

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PurposeThe purpose of this paper is to present and discuss a model to evaluate the top management quality and its impact on the default probability/survival probability of companies operating in the Italian food and beverage industry. The focus is on SMEs and private companies (ie. companies with no external or public rating). The general aim of this paper is to initiate a new field of research enjoying the fast and growing number of information underlying the development of the private lending market (both banking channel and private debt channel) and the recent developments in assessing the managerial styles of leadership.Design/methodology/approachThe methodology used in the research is a mixed method based on quantitative and qualitative analysis. The authors have followed the sequential mixed methods design (Creswell and Plano Clark, 2007; Almalki, 2016) belonging to a practice perspective (Tashakkori and Creswell, 2007). The two components (quantitative and qualitative) are integrated in the combined approach: a final proposed evaluation model is explained and discussed.FindingsAccording to the experience (and private market best practice) the leadership style has a material impact on the survival probability of a company (and, on the contrary, on the default probability of a company). In other words, the leadership style – other variables be equal – can provide significant information to investors about the future evolution of the financial performance and related credit risk. In the paper, the authors provide a useful model (and tool) in order to capture the above mentioned relationship to support investment decisions in food and beverage industry.Research limitations/implicationsWhile a positive relationship between a participative style of leadership and the financial performance is widely accepted in the literature; there is no published research on the relationship between managerial styles of leadership and default probability/survival probability. There are several workstreams to be performed in future research in order (1) to provide more business evidence and (2) to extent the analysis to further industries (other than food and beverage). The first step is to collect more data and company information on managerial styles of leadership and to start to track, to measure and monitor the evolution of the credit risk over time in each of the four clusters identified in the combined model.Practical implicationsThe practical implication is to provide a methodological contribution to develop an evaluation model of top management quality to be used for the certification of the quality system. The proposed evaluation model is intended to support both (1) the ISO quality management system certifiers and (2) financial analysts and auditors in order to assess the going concern and the business sustainability and (3) the credit risk assessment and evolution in investment decisions.Social implicationsThe authors believe that a more deep understanding on the effectiveness of managerial styles of leadership on credit risk can improve the credit and investment allocation and to enhance the borrowing capabilities of the food and beverage industry (with relevant implications on number of employees and size of new investments).Originality/valueThis is the first applied research on the link between the default probability/company survival probability and the quality of management in the Italian food and beverage industry.

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Jepchumba, Naomy Jepchumba, Patrick Karanja Ngugi, Noor Ismail Shale, and Romanus Odhiambo Odhiambo. "The Effect of Product Packaging on Firm Performance: A Study on the Food and Beverage Manufacturing Firms in Kenya." International Journal of Supply Chain and Logistics 6, no. 2 (October 29, 2022): 69–88. http://dx.doi.org/10.47941/ijscl.1092.

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Purpose: In the current 21st century, there has been an increase in changes in the business environment that have forced large-scale enterprises to realign their global strategies and manufacturing activities, and flatten their hierarchies in order to speed up information flows. Food and beverage manufacturing companies in Kenya have been experiencing problems in the performance of their production and operations management. This study therefore, sought to assess the influence of product packaging on the performance of food and beverage manufacturing firms in Kenya. Methodology: A descriptive research design was adopted. Food and beverage manufacturing companies were sampled and the data was collected using self-administered questionnaires and analyzed using descriptive and inferential statistics. Findings: The findings revealed that product packaging had a significant influence on the performance of food and beverage processing firms. The study concluded that product packaging was critical in enhancing the performance of food and beverage processing firms in Kenya. Unique contribution to theory, practice and policy: The study recommends that the management of food and beverage processing firms ought to embrace a product packaging framework in order to gain performance.

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Hermuningsih, Sri, Pristin Prima Sari, and Anisya Dewi Rahmawati. "The Impact of Leverage on Investment for Firms Listed in the Indonesian Stock Exchange." INOBIS: Jurnal Inovasi Bisnis dan Manajemen Indonesia 4, no. 1 (December 1, 2020): 48–58. http://dx.doi.org/10.31842/jurnalinobis.v4i1.165.

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Food and beverage firms listed in Indonesia Stock Exchange (IDX) that have opportunities to grow and develop and predicted to be improved. Food and beverage firms needed by mankind because of basic ingredient. Food and beverage firms engaged in manufacturing products and ordering to obtain large profits. Achieving these objectives, management need high level of effectiveness that is required. Firm management faced by various kinds of corporate financial decisions, one of which is investment decisions. Investment decision must consider factors such as the leverage ratio. The main adjective is to examine and obtain evidence about the impact of leverage on investment decisions in a food and beverage firm listed on the Indonesian Stock Exchange. The study used a quantitative approach with purposive sampling technique. The population used in this study were food and beverage firms from 2015 to 2019. The TKT achievement was TKT 6. The results have finding that leverage with the DAR proxy have a significant positive impact on investment. The greater the leverage, the greater the firm's investment. Research have beneficial for firm shareholders who consider their investment, and also for firm management for developing corporate leverage and investment.

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Rocha, Luana Lara, Milene Cristine Pessoa, Lucia Helena Almeida Gratão, Ariene Silva do Carmo, Cristiane de Freitas Cunha, Tatiana Rezende Prado Rangel de Oliveira, and Larissa Loures Mendes. "Health behavior patterns of sugar-sweetened beverage consumption among Brazilian adolescents in a nationally representative school-based study." PLOS ONE 16, no. 1 (January 7, 2021): e0245203. http://dx.doi.org/10.1371/journal.pone.0245203.

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Studies on sugar-sweetened beverage consumption patterns can help in the individual and population level management of chronic non-communicable diseases and other conditions. This study aimed to identify the association between health behavior patterns and the consumption of sugar-sweetened beverages among Brazilian adolescents from a nationally representative school-based study. A cross-sectional study analyzed data from 71,553 adolescents aged 12–17 years who attended public and private schools in Brazilian cities, from the Study of Cardiovascular Risk in Adolescents. Principal component analysis was performed to identify health behavior patterns, and ordered logistic regression was performed to identify the association between health behavior patterns and sugar-sweetened beverage consumption. Sugar-sweetened beverage consumption (mL/day) was used as the dependent variable. The analyses were performed using Stata software version 14.0 with a significance level of 0.05. Patterns 2 (alcoholic beverage and smoking habit) and 3 (ultra-processed food and screen time) of health behaviors and regularly purchasing snacks in the school cafeteria increased the odds of sugar-sweetened beverage consumption, while pattern 1 (water, unprocessed and minimally processed food and physical activity) decreased these odds. The adoption of healthy habits can indirectly stimulate the adoption of other habits beneficial to health. These results indicate the importance of adopting a set of regulatory measures to reduce sugar-sweetened beverage consumption.

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Bogdanović, Mario, and Stefanija Maračić. "Unaprjeđenje organizacije rada odjela hrane i pića na primjeru restorana hotela Radisson Blu Resort Split." Oeconomica Jadertina 6, no. 2 (November 12, 2017): 4. http://dx.doi.org/10.15291/oec.1340.

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The essence of the catering industry is providing food and beverages services. The food and beverages department provides the food and beverages in the hotel industry, with its restaurant being the most visible part where the food and beverages supply and demand takes place. The researching of this organizational segment is important because it contributes to the understanding and improvement of the organizational efficacy of the food and beverage department, in particular the restaurant units of the catering organizations. The aim of this paper is to explore the organization of work within the food and beverage department in the Hotel Radisson Blu Resort in Split. The proposed research evolves around the problems of the organization of work of a specific restaurant Fig & Leaf located in the Radisson Blue Resort Split Hotel. The research was conducted by means of questionnaire that included all the employees of the restaurant (N=20). Certain problem areas have been identified in the restaurant’s organization of work: a) a sub-optimal number of employees; b) multiple chain of commands; c) problems of sub-optimal organizational structures in the work of the restaurant; d) problems regarding certain aspects of the organizational culture of the restaurant relating to team work, participatory decision-making, inter-personal trust. For the diagnosed problems in the organization of the restaurant organizational solutions were offered aimed at improving management. This way of solving the organizational sub-optimality can be generally applied within the restaurant business.

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Couto, Margarida, Renato Lopes Da Costa, Álvaro Dias, Rui Vinhas Da Silva, Rui Gonçalves, and Leandro Pereira. "Food and beverage industry in pandemic context." International Journal of Services, Economics and Management 1, no. 1 (2021): 1. http://dx.doi.org/10.1504/ijsem.2021.10042347.

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Ronto, R., N. Rathi, A. Worsley, T. Sanders, C. Lonsdale, and L. Wolfenden. "Enablers and barriers to implementation of and compliance with school-based healthy food and beverage policies: a systematic literature review and meta-synthesis." Public Health Nutrition 23, no. 15 (April 22, 2020): 2840–55. http://dx.doi.org/10.1017/s1368980019004865.

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AbstractObjective:Schools have been recognised as a potential setting for improving young peoples’ food and beverage choices; however, many schools fail to adhere to healthy food and beverage policy standards. The current study aimed to explore the enablers and barriers to effective implementation of and compliance with school-based food and beverage policies.Design:Systematic review and meta-synthesis. Eight electronic databases were searched for articles in June 2019. Studies were eligible for inclusion if they reported on implementation and/or compliance of school-based food and/or beverage policies with outcomes relating to enablers and/or barriers. This review had no restrictions on study design, year of publication or language. Seventy-two full-text articles were assessed for eligibility, of which twenty-eight were included in this review.Setting:Studies conducted globally that focused on schools.Participants:School-based healthy food and beverage policies.Results:Financial (cost of policy-compliant foods, decreased profit and revenue), physical (availability of policy-compliant foods, close geographical proximity to unhealthy food outlets) and social (poor knowledge, understanding, and negative stakeholders’ attitudes towards policy) factors were the most frequently reported barriers for policy implementation. Sufficient funding, effective policy communication and management, and positive stakeholders’ attitudes were the most frequently reported enablers for policy implementation.Conclusions:There is a need for better communication strategies, financial and social support prior to school-based food policy implementation. Findings of this review contribute to a thorough understanding of factors that underpin best practice recommendations for the implementation of school-based food policy, and inform those responsible for improving public health nutrition.

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Cakranegara, Pandu Adi, and Debby Danilla Wati. "Struktur Modal berdasarkan Pecking Order Theory pada Perusahaan Makanan dan Minuman di Indonesia." JAAF (Journal of Applied Accounting and Finance) 4, no. 2 (September 30, 2020): 114. http://dx.doi.org/10.33021/jaaf.v4i2.1119.

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<p><em>Pecking Order theory states that management will prioritize its own capital before using debt. If it is forced to need additional funds then management will choose to owe rather than issue equity. This study examines the management behavior in the food and beverage industry in Indonesia. The food and beverage industry in Indonesia today is the industry with the highest growth in Indonesia. This means that companies need funding to be able to capture this momentum. The method used is a quantitative method using multiple regression analysis. The samples taken are all food and beverage companies listed on the Indonesian Stock Exchange. From the findings of management authors in food and beverage companies tend to use debt and equity issuance and do not use cash flow generated from business. One of the reasons for this is that the company uses all the cash generated from the operating proceeds to invest directly in the company's internal projects to increase growth.</em></p>

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Syed, Aly Raza, Ambreen Zainab, Shahid A. Zia, and Khuram Shahzad. "Pakistan Foods and Beverage Company." South Asian Journal of Business and Management Cases 2, no. 2 (December 2013): 151–62. http://dx.doi.org/10.1177/2277977913509178.

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Pakistan Foods and Beverage Company (PFBC), having a workforce of 4500 people and 25 per cent annual growth, has become a leading company in the Confectionary and Food industry of Pakistan. The perils of managing growth are catching up the organization with extremely high employees’ separation rate, lower productivity, endless complaints and grievances, lack of HR management systems and a ‘one man’ show approach adopted by its owners. The CEO now wants to strategically realign and incorporate the organization-wide cultural change according to his Vision 2020 and revamp things to make it great without leaving good.

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Davidson, Michael C. G., and Mark L. Manning. "Organizational Climate of Food and Beverage Employees." International Journal of Hospitality & Tourism Administration 4, no. 4 (June 7, 2003): 85–100. http://dx.doi.org/10.1300/j149v04n04_05.

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Chen, Reuben Yong Soon, Kashif Hussain, and Chris Kam Loong Low. "Perception and preferences of hiring managers." Worldwide Hospitality and Tourism Themes 12, no. 2 (March 21, 2020): 165–74. http://dx.doi.org/10.1108/whatt-12-2019-0080.

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Purpose This study aims to explore the perception and preferences of hiring managers toward employing airline cabin crew for management positions in food and beverage outlets. Design/methodology/approach A phenomenological approach is adopted for this study purposefully selecting food and beverage hiring managers and airline cabin crews. Findings The study concludes that with customized and effective re-training, food and beverage hiring managers are willing to employ airline cabin crews to assume managerial positions. Originality/value This study outlines the practicalities of re-training individuals to improve personal and organizational performance.

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Baker, Michael, Ann Cattet, and Michael Riley. "Practical food and beverage training in the UK." International Journal of Contemporary Hospitality Management 7, no. 5 (September 1, 1995): 21–24. http://dx.doi.org/10.1108/09596119510090681.

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Describes a research study into the use of practical food and beverage facilities – the teaching restaurant and production kitchen – in undergraduate degree courses in hospitality management. Discusses the priority placed on the possession and use of these facilities and their relevance.

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Meitriyani, Ni Wayan, and Ni Gusti Putu Wirawati. "Risiko Bisnis, Profitabilitas, dan Struktur Aktiva Sebagai Penentu Struktur Modal Perusahaan Makanan dan Minuman." E-Jurnal Akuntansi 31, no. 11 (November 28, 2021): 2748. http://dx.doi.org/10.24843/eja.2021.v31.i11.p06.

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The purpose of this study was to determine the effect of business risk, profitability, and asset structure on capital structure. This study takes samples from manufacturing companies listed on the Indonesia Stock Exchange for the 2015-2019 period. The sample used is purposive sampling. The analysis technique used is multiple linear regression. The results of business risk research have a significant positive effect on the capital structure of Food and Beverage Companies Listed on the IDX in 2015-2019 while profitability has a significant negative effect on the capital structure of Food and Beverage Companies Listed on the IDX, and asset structure has a significant positive effect on the capital structure in Food and Beverage Companies Listed on the Indonesia Stock Exchange in 2015-2019. Keywords : Food and Beverage; Business Risk; Profitability; Asset Structure.

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Purwanto, Heri, Ditta Yuniana, Mohammad Erdda Habiby, and Hari Hermawan. "Penerapan Electronic Costumer Relationship Management Penjualan Berbasis Web." INTERNAL (Information System Journal) 4, no. 2 (December 30, 2021): 71–83. http://dx.doi.org/10.32627/internal.v4i2.261.

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Kedai Mandiri is a restaurant on Jalan Gatot Subroto No.40 Malabar Bandung, West Java which serves food and beverage culinary sales, Kedai Mandiri still uses the medium of delivering information on simple food and beverage menu data and services where the system runs on restaurants that are still semi-computerized. So that the sales of food and beverage products and services are still not optimal. In terms of the problems faced, then how do you apply Electronic Customer Relationship Management to Kedai Mandiri sales that can explain the fabric in detail so that the product menu and services received can be immediately responded to by customers so that they can access the required information data anytime and anywhere, related one to respond to this by creating a website-based sales E-CRM application at Kedai Mandiri using a prototype method approach that develops it by demonstrating the concept, design experiments and look for various problems and solutions to resolve misunderstandings between customers and developers in stages. This application can be expected to help the problems experienced by the Kedai Mandiri restaurant, and the system can be further developed using a mobile application.

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Wang, Chao, and Dong-Han Chang. "Risk Management of Korean Food & Beverage Enterprises Entering China." Korea International Trade Research Institute 12, no. 2 (April 25, 2016): 355–73. http://dx.doi.org/10.16980/jitc.12.2.201604.355.

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O'Mahony, Barry. "Culinary Imagination: The Essential Ingredient in Food and Beverage Management." Journal of Hospitality and Tourism Management 14, no. 1 (April 2007): 1–5. http://dx.doi.org/10.1375/jhtm.14.1.1.

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Okeiyi, Esther, Dori Finley, and Rose Tindall Postel. "Food and Beverage Management Competencies: Educator, Industry, and Student Perspectives." Hospitality & Tourism Educator 6, no. 4 (October 1994): 37–40. http://dx.doi.org/10.1080/23298758.1994.10685615.

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Ambo Upe, Jusni, and Andi Aswan. "Internal factors improving viability of small food and beverage businesses: The case of Indonesia." Problems and Perspectives in Management 20, no. 1 (January 27, 2022): 117–27. http://dx.doi.org/10.21511/ppm.20(1).2022.11.

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Small food and beverage business is considered highly contributing to the economy as it has a close linkage with local micro and small businesses, both upstream and downstream. However, this business group faces challenges; many of them are unable to survive, grow, and compete with large ones. This study is intended to analyze internal factors affecting the performance of small food and beverage businesses in Indonesia. With the use of 100 samples of small businesses, the study applied OLS multiple regression to examine the four internal factors, which are entrepreneurial characteristics, marketing strategies, business capital, and innovation activity. The study results show that marketing strategies, business capital, and innovation activities have a positive and significant effect on the performance of small food and beverage businesses. These findings indicate that small businesses depend mostly on those three factors with different levels of intensity for different business locations. Businesses located in universities and hospital areas are likely to have low intensity compared to those located in office areas or crowded places. Differently, entrepreneurial characteristics do not affect performance. Likely, small entrepreneurs did not have a strong business interest, still expecting to work in government organizations and companies. They established a business due to family encouragement and economic needs. AcknowledgmentThe study on the small businesses in food and beverage sector is part of a research grant project from Hasanuddin University conducted by LP2M (Institute for Research and Community Services Institute of Hasanuddin University). In carrying out this study, the involvement of a number of agencies cannot be ignored: Cooperatives and Small and Medium Size Regional Office of South Sulawesi Province and Cooperatives and Small and Medium Size Regional Office of Makassar City.

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Byomantara, Dewa Gde Ngurah, and Arifuddin Arifuddin. "Synchrony of Choice of the Departments in Tourism and Hospitality with Gender Stereotyped Careers." LACULTOUR: Journal of Language and Cultural Tourism 1, no. 1 (May 30, 2022): 17–27. http://dx.doi.org/10.52352/lacultour.v1i1.774.

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The choice of jobs portraits the community’s mindset. However, the consistency of Balinese mindset to gender-stereotyped careers and the distribution of the students' genders in each department in Bali Hospitality and Tourism Institutes or higher educations have not been reported. The present study aimed at examining the proportions of the students' genders in each department in Bali Hospitality and Tourism Institutes or higher educations and the community mindset regarding the choice of jobs based on gender. 1,656 students of the three Tourism and hospitality institutes in Bali took part. Data were based on the entrance test and questionnaire (Google Form) analyzed with iterative analysis (Yin, 2010). Hospitality Management, Food and Beverage Service Management, Hospitality, Food Service Management, and Tourism Management and Hospitality Administration are the favorite departments. Two of the six departments, Hospitality Management and Food and Beverage Service Management are the two most favorite departments. On the contrary, four least favorite departments are Travel Business Management, Tourism Destination, Convention and Exhibition Management and Spa Management. All departments of the Bali Tourism and Hospitality institutes, females are more dominant. It shows that Balinese community are flexible and hold the same mindset regarding gender-stereotyped careers, such as Food and Beverage Service Management, Hospitality, and Food and Service Management.

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Bayona-Saez, Cristina, Claudio Cruz-Cázares, Teresa García-Marco, and Mercedes Sánchez García. "Open innovation in the food and beverage industry." Management Decision 55, no. 3 (April 18, 2017): 526–46. http://dx.doi.org/10.1108/md-04-2016-0213.

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Purpose The purpose of this paper is to extend the knowledge into the relationship between open innovation (OI) and firm’s innovative performance. Specifically, the authors aim to determine whether the benefits of OI practices are different for Food and Beverage (FnB) firms as compared to those of other sectors. The FnB industry is relevant in terms of employment GDP generation in the UE, characterised by high integration and low-tech intensity. Design/methodology/approach In order to achieve the goal and obtain robust results, the authors consider four OI dimensions and four innovation performance measures using panel data (2004-2011) from 10,771 FnB and non-FnB firms using Tobit and Logit models by random effects. Findings The authors test and confirm the presence of the classical inverted U-shape relationship between OI and firm innovative performance for FnB and non-FnB companies. However, the optimal number of external sources of knowledge used is lesser for FnB than the rest of the companies. Originality/value The paper compares the OI effects in a traditional and low-tech industry vs other industries considering four innovation outputs (product innovations, process innovations, incremental innovation and radical innovation).

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Pereira, Leandro, Margarida Couto, Renato Lopes Da Costa, Álvaro Dias, Rui Gonçalves, and Rui Vinhas Da Silva. "Food and beverage industry in a pandemic context." International Journal of Services, Economics and Management 13, no. 2 (2022): 152. http://dx.doi.org/10.1504/ijsem.2022.122738.

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Handayani, Widya, Irham Fahmi, Sayed Mahdi, and Zulfadli. "Store Atmosphere Analysis Moderates the Effect of Food and Beverage Quality and Service Quality on Consumer Satisfaction at Atlas Coffee and Bike in Pekanbaru City." International Journal of Management Science and Information Technology 2, no. 2 (October 18, 2022): 32–36. http://dx.doi.org/10.35870/ijmsit.v2i2.774.

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The purpose of this study is to see and understand consumer behavior in the food and beverage business from the literature side of the study on store atmosphere which moderates the influence of food and beverage quality and service quality on customer satisfaction at Atlas Coffee and Bike in Pekanbaru City. The results showed that the store atmosphere, the quality of food and beverage services affect customer satisfaction at Atlas Coffee and Bike. In this study using the operational method of variables consisting of exogenous and endogenous variables where the exogenous variables are Store Atmosphere (X1), Food and Beverage Quality (X2), Service Quality (X3), then the endogenous variable is Consumer Satisfaction (Y). Consumers have full expectations to enjoy the atmosphere at Atlas Coffee and Bike to the fullest and want satisfaction, moreover the food and beverage business has dimensions that are more than just basic consumption needs but also want a recreational atmosphere. The results of this study are very useful for management, it can increase revenue and expect consumers to make repeat visits.

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ANDOW, Afang Andow, Zainab DABO, and Enenche Cletus EJEH. "IMPACT OF OUTSOURCING ON ORGANIZATIONAL PERFORMANCE OF LISTED FOOD AND BEVERAGES FIRMS IN NIGERIA." LASU Journal of Employment Relations & Human Resource Management 1, no. 1 (December 1, 2018): 156–66. http://dx.doi.org/10.36108/ljerhrm/8102.01.0181.

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The study examines the impact of outsourcing on organizational performance of listed food and beverage firms in Nigeria. In spite of the rapid drift in outsourcing, there are limited published sources of literature related to outsourcing in Nigeria, and also previous studies shows contradictory results. The study uses a correlation design, and used secondary data as the main instrument of data collected from the financial statements of the firms contained in the fact-book of the Nigeria Stock Exchange (NSE). The population and sample of the study includes all the eighteen (18) food and beverages firms listed on the floor of the Nigeria stock exchange between2007-2016. Ordinary Lease square (OLS) regression analysis using statistical package for social science (SPSS) was employed to analyze the data and test the hypotheses. The findings reveal that both business process outsourcing and knowledge process outsourcing have a positive and significant impact on organizational performance of listed food and beverage firms in Nigeria. The study concludes that business process outsourcing and knowledge process outsourcing have significantly impacted on the organizational performance which is profitability and competitive advantage of the listed food and beverages firms in Nigeria. The study recommends that the management of these firms should engage in outsourcing strategy in decision making by outsourcing its business processes and knowledge processes in order to increase their profit and achieve performance.

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Kitamura, Yusuke, Yuki Ichisugi, Selim Karkour, and Norihiro Itsubo. "Carbon Footprint Evaluation Based on Tourist Consumption toward Sustainable Tourism in Japan." Sustainability 12, no. 6 (March 12, 2020): 2219. http://dx.doi.org/10.3390/su12062219.

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The importance of the contribution of tourism to climate change has been noted by the United Nations World Tourism Organization (UNWTO). By combining a process-based life cycle assessment (LCA) and input–output analysis, several researchers have attempted to evaluate the impacts of the tourism industry, as well as its products and services. Indeed, the tourism sector has a wide range of industries, including travel and tours, transportation, accommodation, food and beverage, amusement, souvenirs, etc. However, the existing cases do not show a breakdown of the impact on climate change. In this paper, the carbon footprint (CFP) of the Japanese tourism industry was calculated based on tourist consumption, using the Japanese input–output table and the Japanese tourism industry. We demonstrate that the total emissions were approximately 136 million t-CO2 per year. The contribution ratio of each stage is as follows: Transport 56.3%, Souvenirs 23.2%, Petrol (direct emissions) 16.9%, Accommodation 9.8%, Food and Beverage 7.5%, and Activities 3.0%. Then, in the breakdown, the impacts are in the following order: Air transport 24.7%, Petrol (direct emissions) 16.9%, Accommodation 9.8%, Food and Beverage 7.5%, Petrol 6.1%, Textile products 5.3%, Food items 4.9%, Confectionery 4.8%, Rail transport 3.9%, Cosmetics 1.9%, and Footwear 1.8%. In addition to transportation, this research also highlights the contribution from souvenirs, accommodation, and food and beverages.

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Dove, Emma R., Trevor A. Mori, Gerard T. Chew, Anne E. Barden, Richard J. Woodman, Ian B. Puddey, Sofia Sipsas, and Jonathan M. Hodgson. "Lupin and soya reduce glycaemia acutely in type 2 diabetes." British Journal of Nutrition 106, no. 7 (May 10, 2011): 1045–51. http://dx.doi.org/10.1017/s0007114511001334.

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Addition of fibre or protein to carbohydrate-rich foods can reduce the glycaemic response to those foods. This may assist with glycaemic management in individuals with type 2 diabetes. Lupin is a legume rich in fibre and protein. We assessed the acute effects of lupin- and soya-based beverages on glucose and insulin responses in type 2 diabetic individuals. We hypothesised that the lupin and soya beverages would lower the acute glycaemic response compared with a control beverage containing no protein or fibre, and that lupin would reduce the postprandial glucose more than soya. In a randomised, controlled, cross-over trial, twenty-four diabetic adults (nineteen men and five women) attended three testing sessions, each 1 week apart. At each session, participants consumed a beverage containing 50 g glucose (control), 50 g glucose plus lupin kernel flour with 12·5 g fibre and 22 g protein (lupin), or 50 g glucose plus 12·5 g fibre and 22 g protein from soya isolates (soya). Serum glucose, insulin and C-peptide were measured periodically for 4 h following beverage consumption. Compared with the control beverage, the 4 h post-beverage glucose response was lower (P < 0·001), and the 4 h post-beverage insulin and C-peptide responses were higher (P < 0·001) for lupin and soya. Glucose (P = 0·25) and C-peptide (P = 0·07) responses did not differ significantly between lupin and soya, but lupin resulted in a lower insulin response compared with soya (P = 0·013). Adding lupin or soya to a carbohydrate-rich beverage reduces glycaemia acutely in type 2 diabetic individuals. This may have a beneficial role in glycaemic management.

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Jepchumba, Naomy Jepchumba, Patrick Karanja Ngugi, Noor Ismail Shale, and Romanus Odhiambo Odhiambo. "Customer Relations Management in Fourth Party Logistics and its Influence on Performance of Food and Beverage Manufacturing Firms in Kenya." International Journal of Supply Chain and Logistics 6, no. 2 (October 29, 2022): 52–68. http://dx.doi.org/10.47941/ijscl.1091.

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Purpose: The aim of this study was to establish role played by customer relations management as an aspect of fourth party logistics on performance of food and beverage manufacturing companies in Kenya. The study was anchored on the partnerships theory that upholds the need for bringing the customers closer in order to understand and meet their needs. Methodology: This research study adopted a descriptive and cross-sectional research designs. The designs were preferred since they allowed both in-depth study of the subject and comparison of the relationship between variables. Data was collected using self-administered questionnaires. The data collected was analysed by use of descriptive and inferential statistics. A regression model was used to show the relationship between the dependent variable and the independent variable. Findings: The findings from the study revealed that customer relations management as one of the core components of fourth party logistics play an integral role in enhancing the performance of food and beverage processing firms. The study concluded that fourth party logistics through customer relations management is critical in enhancing the performance of food and beverage processing firms in Kenya. Unique contribution to theory, practice and policy: The study recommended that the management of food and beverage processing firms ought to embrace fourth party logistics services by bringing customers on board in order to gain performance

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Mutuku, Alexander Kyalo, and Dr Makori Moronge. "Influence of Reverse Logistics on Performance of Food and Beverage Manufacturing Firms in Kenya." International Journal of Supply Chain and Logistics 4, no. 2 (October 25, 2020): 129. http://dx.doi.org/10.47941/ijscl.469.

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Purpose: The purpose of the study was to assess the influence of reverse logistics on performance of food and beverage manufacturing firms in Kenya with an aim of making recommendations on proper use of reverse logistics management practices in manufacturing companies.Methodology: This research study adopted a descriptive research design approach. This study used probability sampling since the population and location of food and beverage manufacturing firms is known. Specifically, the study used stratified random sampling in order to account for the uneven distribution of firms in various towns. Based on distribution of firms in the 10 towns the study used proportions calculated in the population distribution to come up with a representative sample distribution. The proportions calculated give the number of firms to be included in the sample for each segment. Thereafter simple random sampling was used to select the names of food and beverage manufacturing firms in which data is to be collected. The study combined two methods in its data collection that is, questionnaires and key informant interviews. After data collection, quantitative data was coded using Statistical Package for Social Science (SPSS) version 20. Data was analysed through descriptive statistical methods such as means, standard deviation, frequencies and percentage. Inferential analyses were used in relation to correlation analysis and regression analysis to test the relationship between the four explanatory variables and the explained variableResults and conclusion: The response rate of the study was 92%. R square value of 0.647 means that 64.7% of the corresponding variation in performance of food and beverage manufacturing firms in Kenya can be explained or predicted by (product returns management, recycling management, disposal management and product repackaging) which indicated that the model fitted the study data. The results of regression analysis revealed that there was a significant positive relationship between dependent variable and independent variable at (β = 0.647, p=0.000 <0.05).The findings of the study concluded that product returns management, recycling management, disposal management and product repackaging have a positive relationship with performance of food and beverage manufacturing firms in Kenya. Unique contribution to theory, practice and policy: the study recommended that food and beverage manufacturing firms should embrace reverse logistics so as to improve performance and further researches should to be carried out in other sectors to find out if the same results can be obtained.

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Nainggolan, Romauli. "SUPPLY CHAIN MANAGEMENT MODEL ON START-UP BUSINESS." Jurnal Entrepreneur dan Entrepreneurship 8, no. 2 (September 23, 2019): 30–37. http://dx.doi.org/10.37715/jee.v8i2.1122.

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Supply chain management is an important part in achieving the efficiency of the company. The supply chain for early-stage businesses is further compared to large and advanced businesses. This research offers a management model for the supply chain of non-F & B start-up businesses established by Universitas Ciputra students and discuss the strategy for planning raw materials from suppliers. The consideration of choosing the non-Food & Beverage businesses was merely because the products have longer physical endurance so they can be stored in warehouses for preparation, so it is assumed to have longer supply chain. The research respondents were 30 non-Food and Beverage start-up businesses operating more than two years. From the results of the study there were two findings. First, there are three kinds of supply chain management models adopted by the student's start-up business. Model 1 consist of Suppliers - Manufacturers - Distributors - Resellers - Consumers. Model 2 consist of Suppliers - Manufacturers - Resellers - Consumers. Model 3 consist of Suppliers - Retailers - Consumers. Second, in order to provide raw materials, 40% non-F & B student's start-up businesses using a small supplier strategy with two suppliers. 7% start businesses using many supplier strategies with four suppliers. Non-Food & Beverage businesses have longer physical endurance so they can be stored in warehouses for inventory

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Hasanuddin, Rostini Ros. "Manajemen Kompensasi dan Kinerja Karyawan pada Industri Makanan." Movere Journal 4, no. 1 (January 20, 2022): 60–66. http://dx.doi.org/10.53654/mv.v4i1.233.

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This study aims to determine the effect of compensation management on employee performance in the food and beverage industry in Makassar. From this study found that there is a significant influence between compensation management on the performance of employees of the food and beverage industry in Makassar City. With the calculated F value of 19.116 and R square of 0.165. This study found that management and employees must be able to implement an effective compensation policy that can be mutually beneficial. This finding proves that there is a significant relationship between compensation management and employee performance, where employee performance depends on planning, implementing and controlling effective compensation management.

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Theng Loo, Poh. "Food and beverage management for the hospitality, tourism and event industries." Anatolia 23, no. 1 (April 2012): 135–36. http://dx.doi.org/10.1080/13032917.2012.664067.

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Hankinson, Michael G. "The Greening of Food ∧ Beverage Operations: Management Practice and the Law." Hospitality & Tourism Educator 4, no. 4 (August 1992): 9–14. http://dx.doi.org/10.1080/23298758.1992.10685462.

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Journal articles on the topic 'Food and Beverage Management'

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