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Journal articles on the topic 'Food and beverage staff'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

C. C., Ifekanandu, Ihuoma C. I., Rennner B. A., and Lawrence T. O. "Logistics Management and Operational Efficiency of Food and Beverage Firms in Port Harcourt." African Journal of Economics and Sustainable Development 7, no. 1 (2024): 111–22. http://dx.doi.org/10.52589/ajesd-9xm6nx0q.

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This study examined the relationship between logistics management and operational efficiency of Food and Beverage Firms in Port Harcourt. Two objectives, two research questions and two hypotheses were formulated to guide the study. This study is anchored on the positivist research paradigm; this study adopted the correlation survey research. The population of the study comprised 30 food and beverage firms in Port Harcourt. Based on the population of the study, which is 30 food and beverage firms, the study adopted a census approach with a focus on the staff (inventory manager, distribution man

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Yuanti, Erlin Estiana, and Lidia Citra Luckyrainita. "Layanan Makanan dan Minuman di Hotel Amaris Diponegoro Yogyakarta." Jurnal Pariwisata Terapan 1, no. 2 (2017): 1. http://dx.doi.org/10.22146/jpt.24967.

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The purpose of the research is to explain about the profile of food and beverage department in Amaris Hotel Diponegoro Jogja. In addition, the services provided by F & B department will also be discussed along with the challenges faced by the staff in F & B department. The methods used in this research consist of field study and library study. The field study was done in the form of direct observation and some interviews. Besides, the library study was also conducted to gaininformation from books, e-book, internet sources, and the handout obtained from Amaris Hotel Diponegoro Jogja inc

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Nurdiana, Nurdiana. "Teaching English to Food and Beverage Staff: Problems, Challenges, and Possible Solutions." English Journal Antartika 2, no. 1 (2024): 1–7. http://dx.doi.org/10.70052/eja.v2i1.325.

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English is undoubtedly one of the requirements in the hotel and hospitality industry. All hotel staff are required to be able to communicate in English, especially those working in international hotels. This also applies in Indonesia where some international hotels are operating in big cities such as Jakarta. Unfortunately, only a few of the Indonesian hotel staff, including food and beverage employees, have adequate English language competence. Therefore, English training is a must for those working in the hotel industry. The present study, then, was carried out to investigate the problems an

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Mbah, P. C., C. J. Nwokeukwu, and I. E. Udeh. "Effect of Transparency on the Performance of Food and Beverage Firms in Enugu State." European Journal of Entrepreneurship and Management 5, no. 3 (2024): 1–14. https://doi.org/10.5281/zenodo.10970532.

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<em>The study evaluated the effect of transparency on the performance of food and beverage firms in Enugu state. The specific objectives are to: examine the effect of open communication on the profitability and ascertain the effect of integrity on the output of food and beverage firms and beverage firms in Enugu state. The area of the study was Enugu state, Nigeria. The study used the descriptive survey design approach. The primary source of data was the administration of questionnaire. The population of the study consisted of three hundred and twenty-one (321) management and senior staff. The

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C. C., Ifekanandu, and Renner B. A. "Innovation Strategies and Sales Performance of Food and Beverages Firms in Rivers State." International Journal of Entrepreneurship and Business Innovation 7, no. 1 (2024): 76–89. http://dx.doi.org/10.52589/ijebi-ajgfdpum.

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The study examined the relationship between Innovation Strategies and Sales Performance of food and beverage firms in Rivers State. The study adopted descriptive survey design using a quantitative approach; the population consisted of 25 Food and Beverages Firms in Rivers State. Sequel to the population of the study, which is 25 food and beverages firms, the study adopted a census study with a focus on the managerial staff (production manager, quality control manager, marketing manager and procurement manager). The questionnaire was distributed in the frame of four (4) copies per firm. A total

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Breck, Andrew, L. Beth Dixon, and Laura Kettel Khan. "Comparison of planned menus and centre characteristics with foods and beverages served in New York City child-care centres." Public Health Nutrition 19, no. 15 (2016): 2752–59. http://dx.doi.org/10.1017/s1368980016000720.

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AbstractObjectiveThe present study evaluated the extent to which child-care centre menus prepared in advance correspond with food and beverage items served to children. The authors identified centre and staff characteristics that were associated with matches between menus and what was served.DesignMenus were collected from ninety-five centres in New York City (NYC). Direct observation of foods and beverages served to children were conducted during 524 meal and snack times at these centres between April and June 2010, as part of a larger study designed to determine compliance of child-care cent

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Dwi Endaryanti and Ade Riawan. "Peran Stewarding Terhadap Efisiensi Kerja Food And Beverage Product Departement, Hotel Burza Yogyakarta." Journal of Tourism and Economic 8, no. 1 (2025): 120–28. https://doi.org/10.36594/jtec/s83r0d25.

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Stewarding plays a significant role in supporting the work efficiency of the Food and Beverage Product Department in a hotel. This study aims to analyze the role of stewarding in enhancing work efficiency at Burza Hotel Yogyakarta using a qualitative approach. Data were collected through interviews with the Food and Beverage Manager, Executive Chef, stewarding staff, and kitchen staff, while non-participant observation was conducted on all kitchen operational activities. The findings reveal that the role of stewarding goes beyond cleanliness and sanitation, encompassing the management of kitch

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Mantjari, Josua, Bet El Silisna Lagarense, and Fonny Sangari. "Optimizing the Role of Food & Beverage Services in Increasing Guest Satisfaction at the Suku Restaurant, Conrad Bali." JURNAL HOSPITALITI DAN PARIWISATA 7, no. 2 (2024): 41–52. http://dx.doi.org/10.35729/jhp.v7i2.140.

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Abstract: This research aims to investigate strategies for optimizing the role of Food and Beverage Service in increasing guest satisfaction at the Suku Restorant, located at Conrad Bali. The research method used is qualitative with a combination of participant observation, in-depth interviews with F&B staff, and analysis of guest satisfaction data. The results showed that increased training, improved internal communications, and improved coordination between different parts of the restaurant had a significant positive impact on the guest experience. An emphasis on responsiveness, friendli

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Nnadi, C. S. O., and L. C. Uba. "Sustainability Development on the Waste Reduction of Food, Beverage and Tobacco Manufacturing Firms in Enugu State." International Journal of Advanced Economics and Sustainable Development 3, no. 2 (2022): 15–31. https://doi.org/10.5281/zenodo.7199486.

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<strong>ABSTRACT</strong> <em>The study evaluated the sustainability development on the waste reduction of food, beverage and tobacco manufacturing. The specific objectives were to: examine the effect of employee equal opportunity on the prevention of waste and evaluate the effect of maintenance skills on the standard costing of Food, Beverage and Tobacco Manufacturing firms in Enugu state.  The study employed survey method research.  A total population of one thousand, seven hundred and sixty-five (1765), staff was used. The sample size of 316, using Freund and William's statist

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P., Chikere, and Renner B. A. "Innovative Behaviour and Opportunity Recognition in Food and Beverages Firms, Port Harcourt." International Journal of Entrepreneurship and Business Innovation 7, no. 2 (2024): 36–45. http://dx.doi.org/10.52589/ijebi-46c4geph.

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The study examined innovative behaviour and opportunity recognition of food and beverages firms in Port Harcourt. The study used a correlational research methodology, and the population consisted of 25 food and beverage businesses in Rivers State. The study used a census survey with a managerial staff focus in addition to its population of 25 food and beverage companies. One hundred twenty-five (125) copies of the questionnaire were made available in total. The data collected for this study were analyzed through descriptive and inferential statistics. The Spearman Rank-Order Correlation Techni

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Dewi, Kadek Indri Restika, and Ni Luh Henny Andayani. "STRATEGI PEMASARAN PADA FOOD AND BEVERAGE SERVICE DEPARTMENT HOTEL BANYUALIT SPA ‘N RESORT DALAM MENINGKATKAN PENJUALAN." Jurnal Manajemen Perhotelan dan Pariwisata 7, no. 2 (2024): 15–23. http://dx.doi.org/10.23887/jmpp.v7i2.80426.

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Penelitian ini merupakan penelitian deskriptif kualitatif yang bertujuan untuk menganalisa strategi pemasaran pada lingkup food and beverage service department di Hotel Banyualit Spa ‘n Resort dengan tujuan sebagai strategi dalam meningkatkan penjualan yang dibutuhkan karyawan food and beverage service di Hotel Banyualit Spa ‘n Resort, yang nantinya mengarah pada terbentuknya kinerja yang optimal dalam melaksanakan pekerjaan mereka di operasional. Penelitian ini dilakukan di Hotel Banyualit Spa ‘n Resort selama tiga bulan dengan metode pengambilan data yaitu wawancara, observasi, dokumentasi,

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Lent, Michelle R., Stephanie Vander Veur, Giridhar Mallya, et al. "Corner store purchases made by adults, adolescents and children: items, nutritional characteristics and amount spent." Public Health Nutrition 18, no. 9 (2014): 1706–12. http://dx.doi.org/10.1017/s1368980014001670.

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AbstractObjectiveCorner stores, also known as bodegas, are prevalent in low-income urban areas and primarily stock high-energy foods and beverages. Little is known about individual-level purchases in these locations. The purpose of the present study was to assess corner store purchases (items, nutritional characteristics and amount spent) made by children, adolescents and adults in a low-income urban environment.DesignEvaluation staff used 9238 intercept surveys to directly examine food and beverage purchases.SettingIntercepts were collected at 192 corner stores in Philadelphia, PA, USA.Subjec

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Cahyanti, Ni Putu Erna, and Dika Pranadwipa Koeswiryono. "Penerapan Total Quality Management Untuk Meningkatkan Kinerja Food and Beverage Product." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 5 (2023): 1307–12. http://dx.doi.org/10.22334/paris.v2i5.442.

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Riset ini mempunyai tujuan supaya memahami implementasi Total Quality Management Pada Hotel LV8 & Resort Canggu. Penyelenggaraan riset mempergunakan metode riset deskriptif kualitatif yang mna teknik penghimpunan data mencakup pengamatan, mewawancarai, dan dokumentasi melalui informan yaitu Executive Chef, Karyawanatau Staff, Ex Staff dari LV 8 Resort Canggu Hotel mengenai penerapan TQM (Total Quality Management). Hasil penelitian ini menunjukan bahwa dari 8 Unsur TQM yang didapat dari wawancara dan observasi dapat dilihat bahwa kedelapan unsur berjalan dengan baik dan penyelenggarannya an

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Asmara, Denny. "Keandalan dalam Memberikan Pelayanan Restaurant terhadap Revisit Guest Studi pada Food and Beverage Service di Narendra Restaurant." JBE (Jurnal Bingkai Ekonomi) 7, no. 1 (2022): 71–78. http://dx.doi.org/10.54066/jbe.v7i1.217.

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Food and Beverage Service Department bertanggung jawab untuk memenuhi kebutuhan makanan dan minuman para tamunya. Dalam menjalankan kegiatan operasional, pegawai Food and Beverage Service Department harus memiliki pengetahuan tentang cara penyajian makanan dan minuman yang benar. Tujuan dari penelitian ini adalah untuk mengetahui kualitas pelayanan makanan dan minuman. Metode teknik pengumpulan data menggunakan wawancara, observasi, studi pustaka, dokumentasi, dan metode deskriptif kualitatif. Hasil dalam penelitian ini adalah kualitas pelayanan yang diberikan Food and Beverage Department The

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M. O, Oladejo, Akintunde Ambali. O, and Yinus S.O. "Technological Accounting Practice and Financial Performance of Selected Listed Food and Beverage Manufacturing Firms in Nigeria." International Journal of Research and Innovation in Social Science VIII, no. VI (2024): 2718–29. http://dx.doi.org/10.47772/ijriss.2024.806207.

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Literatures reveal that Technological Accounting Practice (TAP), has become essential for ensuring accountability and relevance in daily business activities. Despite literature suggesting the potential benefits of TAP in the digital era, its impact on business performance in the food and beverage sector remains underexplored and warrants empirical investigation within the Nigerian context. This study therefore sets out to evaluate the factors influencing TAP usage in the selected firms and assess the relationship between TAP and Financial Performance (FP) of the selected food and beverage firm

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Okoroafor, O. G., C. C. Orga, and P. C. Mbah. "Green Recruitment Management Practice and Performance of Food and Beverage Manufacturing Firms in Rivers State." Global Journal of Finance and Business Review 7, no. 1 (2024): 71–88. https://doi.org/10.5281/zenodo.10794326.

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<em>The study evaluated green recruitment management practices and the Performance of food and beverage manufacturing firms in Rivers State. The specific objectives were to: examine the relationship between the online application of candidates and output; ascertain the relationship between Video-based interviews of the applicants and quality service of food and beverage manufacturing firms in Rivers State. The study employed a descriptive survey design. The area of this study was River State, Nigeria. The populations of the study were five (5) selected food and beverage manufacturing firms in

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Ede, T. E., J. I. Okolie, and C. C. Aku-ibe. "Social Processes and the Performance of Food and Beverage Manufacturing Firm in Enugu State." Contemporary Journal of Management 5, no. 5 (2023): 1–15. https://doi.org/10.5281/zenodo.10361934.

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<i>The study evaluated the social processes and performance of food and beverage manufacturing firm in Enugu state. The specific objectives were to: examine the effect of gain commitment on the improved employee productivity and identify the effect of communication on the optimization of resources of food and beverage manufacturing firm in Enugu state. The area of the study was food and beverage firms in Enugu State. The study used the descriptive survey design approach. The primary source of data was the administration of questionnaire. A total population of 1238 selected staff of the study o

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Irakiza, Grace, Viateur Ugirinshuti, Olivier Kamana, and Martin P. Ongol. "Assessment of Safety Performance in Banana Alcoholic Beverage Processing Factories in Rwanda." Journal of Food Research 10, no. 2 (2021): 1. http://dx.doi.org/10.5539/jfr.v10n2p1.

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Although the Rwandan competent authorities are putting effort to improve the safety of traditional banana alcoholic beverages, safety problems still exist. This study aimed to apply customized diagnostic tool to gain an insight into the performance of food safety in traditional banana alcoholic beverage factories as an evidence based to support the selection of suitable interventions for improvement to assure sustainability and meet growing market of traditional banana alcoholic beverages. Literature search was used to identify context factors, quality assurance and control activities that can

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Nduka, O. G., J. C. Ogbuke, and C. J. Nwokeukwu. "Effect of Responsiveness on the Sustainability of Food and Beverage Manufacturing Firms in Enugu State." Contemporary Journal of Management 6, no. 2 (2024): 37–50. https://doi.org/10.5281/zenodo.10896730.

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<em>The study examined the effect of responsiveness on the sustainability of food and beverage manufacturing firms in Enugu state. The specific objectives were to: examine the effect of promptly and effectively addressing tasks on the sales increase; and evaluate the effect of timely communication on the market development of food and beverage manufacturing firms in Enugu state. The area of the study was Enugu state, Nigeria. The study used the descriptive survey design approach. The primary source of data was the administration of questionnaire. The population of the study was seven hundred a

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Levay, Adrienne V., Gwen E. Chapman, Barb Seed, and Hannah Wittman. "Examining school-level implementation of British Columbia, Canada’s school food and beverage sales policy: a realist evaluation." Public Health Nutrition 23, no. 8 (2020): 1460–71. http://dx.doi.org/10.1017/s1368980019003987.

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AbstractObjective:To identify key school-level contexts and mechanisms associated with implementing a provincial school food and beverage policy.Design:Realist evaluation. Data collection included semi-structured interviews (n 23), structured questionnaires (n 62), participant observation at public events (n 3) and scans of school, school district and health authority websites (n 67). The realist heuristic, context + mechanism → outcome configuration was used to conduct the analysis.Setting:Public schools in five British Columbia (BC), Canada school districts.Participants:Provincial and region

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Wijanarko, Odellia Bunga, Kezia Christy Sandika, and Fransisca Tyas Ayu Kinanthi. "TEACHING ENGLISH TO FOOD AND BEVERAGE STAFF USING A ROLE-PLAY METHOD." ELTR Journal 7, no. 2 (2023): 110–16. http://dx.doi.org/10.37147/eltr.v7i2.175.

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This study is conducted to apply the role-play method in teaching English for Specific Purposes (ESP) specifically for teaching English to Food and Beverages staff at Melcosh Café so that they can handle foreign customers who visit the cafe. The steps that we take will be by Huang’s theory (2008), which are (1) deciding the teaching material, (2) selecting the situation and creating the dialogue, (3) teaching dialogue for role play, (4) having students practice the role play, (5) having students modify the situation and dialogue, and (6) evaluating and checking students' comprehension. To make

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Dixon, L. Beth, Andrew Breck, and Laura Kettel Khan. "Comparison of children’s food and beverage intakes with national recommendations in New York City child-care centres." Public Health Nutrition 19, no. 13 (2016): 2451–57. http://dx.doi.org/10.1017/s1368980016001129.

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AbstractObjectiveThe present study compared foods and beverages provided to and consumed by children at child-care centres in New York City (NYC) with national nutrition recommendations.DesignThe study used survey, observational and centre record data collected from child-care centres. Food and beverage intakes from two days of observation and amounts of energy and nutrients were estimated using the US National Cancer Institute’s Automated Self-Administered 24 h Recall system.SettingMeal and snack time at 108 child-care centres in low-income communities in NYC.SubjectsChildren aged 3–4 years o

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Dorothy, Jepchirchir Ngetich, Jackson Ndolo Dr., and Daniel Wanyoike Dr. "Strategic Supplier Partnerships and Operational Performance of Food and Beverage Manufacturing Firms in Nakuru County, Kenya." International Journal of Business Management and Technology 6, no. 3 (2023): 224–30. https://doi.org/10.5281/zenodo.7676887.

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Kenya’s vision 2030 lays emphasis on the growth of the manufacturing sector as one of the key drivers of economic growth. Manufacturing sector contribute an estimated 10% to Gross Domestic Product, create 13% of formal employment and 12.5% of exports in the country. However, food and beverage manufacturing firms face many operational challenges including inadequate supplies of raw materials, high costs and slow development and implementation of policies which are deterrent to their operational performance. The current study sought to establish the influence of strategic supplier partners

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Göktaş, Levent Selman, Ahmet Erdem, and Abdullah Ülkü. "Why do customers not revisit food and beverage establishments? A multi-perspective analysis." Business & Management Studies: An International Journal 13, no. 1 (2025): 182–98. https://doi.org/10.15295/bmij.v13i1.2504.

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This research aimed to determine the factors that prevent customers from revisiting food and beverage businesses in Şanlıurfa and to analyse the importance of these factors. Data was collected from academics, restaurant managers, and consumers. At this stage, data was collected from academics and restaurant managers via survey method; consumers' comments on TripAdvisor were examined. SWARA (Step Step Weight Ratio Analysis) technique was used to analyse data collected from academics and restaurant managers via the survey method. Content analysis was performed on consumer comments made on TripAd

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Kibui, Njeri, Anne Kiboi, and Elias Mwangi. "Intangible Resources and Organizational Performance of Food and Beverage Manufacturing Companies in Nairobi County, Kenya." European Journal of Business and Strategic Management 8, no. 2 (2023): 94–114. http://dx.doi.org/10.47604/ejbsm.2090.

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Purpose: This study examined the influence of intangible resources on performance in the food and beverage manufacturing firms in Nairobi County. The study further sought to examine the relationship between company reputation, organizational structure, human capital, innovation capabilities and performance among food and beverage manufacturing industry in Nairobi County. Methodology: A descriptive survey research design was adopted in the study. The target population included 45 Large-Scale food and Beverage Manufacturing Companies in Nairobi County, Kenya. The unit of analysis was the f

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Ayu Oka Karismayani, I. Dewa, and I. Nyoman Rajin Aryana. "Analysis Of Food And Beverage Service To Increase Guest Satisfaction During The Covid-19 Pancemic At Renaissance Bali Uluwatu Resort & Spa." Jurnal Sains Terapan Pariwisata 7, no. 1 (2022): 13–23. http://dx.doi.org/10.56743/jstp.v7i1.317.

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Purpose: The purpose of this research is to know the quality of food and beverage service to guest satisfaction at Renaissance Bali Uluwatu Resort & Spa during the COVID-19 pandemic and to know which indicators need to be improved and maintained in the quality of service performed by food and beverage staff. Methods: The data collection methods are observations, questionnaires, and interviews. The samples used in this study were 80 respondents. Data obtained through disseminating questionnaires has been tested for validity and reliability. The analysis techniques used in this study a

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Scander, Henrik, Nicklas Neuman, and Richard Tellström. "Sommeliers' Food and Beverage Combinations: Social Conventions and Professional Identity." Journal of Gastronomy and Tourism 4, no. 1 (2019): 29–39. http://dx.doi.org/10.3727/216929719x15657857907770.

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Research on food and beverage combinations has mainly concentrated on sensory evaluation of product characteristics or customer preferences, and there is limited research on professional practices related to food and beverage combinations. In this study, in-depth focus group interviews were conducted with 21 Swedish sommeliers with different work experiences. The aim was to explore how professional sommeliers perform food and beverage combinations as a social practice. The qualitative content analysis resulted in two categories: conventions of combining and the sommelier identity. It was shown

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Dhian Anggraini, Fera, and Lulux Beru Utami. "UPAYA MENINGKATKAN KINERJA WAITER ATAU WAITRESS DALAM MENUNJANG KEBERHASILAN OPERASIONAL FOOD AND BEVERAGE SERVICE TERHADAP DAMPAK PENJUALAN DI HOTEL GRAND KEISHA YOGYAKARTA." Mabha Jurnal 3, no. 1 (2022): 10–18. http://dx.doi.org/10.70018/mb.v3i1.36.

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Dalam era globalisasi, khususnya dalam tatanan perekonomian dunia, telah mendorong lahirnya organisasi-organisasi pasar bersama (pasar bebas) yang artinya setiap negara akan menjadi ajang persaingan bangsa-bangsa lain untuk dapat bersaing diperlukan Sumber Daya Manusia (SDM) yang memiliki keahlian profesional. Keahlian profesional yang harus diakui pada dasarnya mengandung unsur ilmu pengetahuan, teknik dan kiat. Unsur kiat menjadi salah satu faktor utama penentu kadar profesionalan seorang hanya dapat dikuasai melalui cara mengerjakan langsung pekerjaan pada bidang profesi itu sendiri, karena

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Laska, Melissa Nelson, Kelley E. Borradaile, June Tester, Gary D. Foster, and Joel Gittelsohn. "Healthy food availability in small urban food stores: a comparison of four US cities." Public Health Nutrition 13, no. 7 (2009): 1031–35. http://dx.doi.org/10.1017/s1368980009992771.

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AbstractObjectiveGiven that small food stores may be important retail food sources in low-income urban communities, our objective was to examine cross-city comparative data documenting healthy food availability within such facilities, particularly those located in low-income areas and nearby schools.DesignFood stores in Baltimore, Maryland; Minneapolis/St. Paul, Minnesota; Oakland, California; and Philadelphia, Pennsylvania were selected for assessment based on proximity to low-income schools. Stores were defined as: (i) single-aisle (n 45); (ii) small (2–5 aisles; n 52); and (iii) large (≥6 a

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P. C., Chikere, and Blessing A. R. "Entrepreneurial Design Thinking and Marketing Performance of Food and Beverage Firms in Port Harcourt, Rivers State." International Journal of Entrepreneurship and Business Innovation 7, no. 2 (2024): 46–59. http://dx.doi.org/10.52589/ijebi-hmogdgv7.

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The study examined the relationship between entrepreneurial design thinking and marketing performance of food and beverage firms in Port Harcourt, Rivers State. This study adopted a correlational research design, with the population of the study comprising 25 food and beverage firms in Rivers State. Sequel to the population of the study, which is 25 food and beverage firms, the study adopted a census study with a focus on the managerial staff (production manager, quality control manager, marketing manager, and procurement manager). The questionnaire was distributed in a frame of four (4) copie

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Douglass, Deirdre, Thea Palmer Zimmerman, Viji Narayana, et al. "Development of a Tool for Researchers to Specify New Foods to Be Included in the Automated Self-Administered 24-Hour (ASA24) Dietary Assessment Tool." Current Developments in Nutrition 5, Supplement_2 (2021): 872. http://dx.doi.org/10.1093/cdn/nzab048_007.

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Abstract Objectives To develop a tool for researchers to augment the ASA24 database and include novel foods, beverages, and supplements for use in their study. Methods ASA24 uses nutrient values for foods and beverages from USDA's Food and Nutrient Database for Dietary Studies (FNDDS) and supplement values from the National Health and Nutrition Examination Survey Dietary Supplement Database (NHANES DSD). Novel items, such as medical food products, regional or international foods, and proprietary supplement blends may not be present in FNDDS and NHANES DSD, causing researchers to decide not to

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Igwe-Ukwuorji, S., C. C. Orga, and P. C. Mbah. "Risk Management Strategy and Performance of Food and Beverage Manufacturing Firms in Enugu State." Journal of Business Research and Statistics 5, no. 2 (2023): 30–50. https://doi.org/10.5281/zenodo.8363560.

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<em>The study evaluated risk management strategy and performance of food and beverage manufacturing firms in Enugu State. The specific objectives of the study were to; examine the relationship between risk identification and the output and evaluate the relationship between risk reporting and reduces expenses of food and beverage manufacturing firms in Enugu State.  The study used the descriptive survey design approach. The primary source of data was the administration of questionnaire.  A total population of 3123 staff of the organizations under study was used. To determine the adequ

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Saniantara, Pebri, and Trianasari. "Strategi Meningkatkan Kepuasan Pelanggan Restoran di Era Pandemi di Hotel The Laguna Nusa Dua Bali." Jurnal Manajemen Perhotelan dan Pariwisata 6, no. 1 (2023): 241–49. http://dx.doi.org/10.23887/jmpp.v6i1.47172.

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Penelitian ini bertujuan untuk mengidentifikasi faktor-faktor yang mempengaruhi penurunan kepuasan pelanggan serta strategi yang bisa diterapkan dalam meningkatkan kepuasan pelanggan restoran. Penelitian ini termasuk jenis penelitian deskriptif kualitatif, dengan metode wawancara dan dokumentasi dalam pengumpulan data penelitian. Subjek dalam penelitian ini adalah Manager Food and Beverage Service, Assistant Manager Food and Beverage Service, Supervisor dan Staff Food and Beverage Service Hotel The Laguna Resort and SPA Nusa Dua, Bali. Objek dalam penelitian ini adalah strategi dalam meningkat

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Meyraguchiani, Meyraguchiani, and Aletta Dewi Maria TH. "Peran Sosial Media dalam Meningkatkan Hasil Penjualan Produk Food and Beverage di Hotel Yellow Star Gejayan Yogyakarta." Journal of Education, Humaniora and Social Sciences (JEHSS) 6, no. 4 (2024): 1543–51. https://doi.org/10.34007/jehss.v6i4.2166.

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This study aims to investigate the influence of social media marketing strategies on the sales of food and beverage products at Hotel Yellow Star Gejayan Yogyakarta. The research method employed was qualitative, using in-depth interviews, participatory observation, document analysis, and observation techniques. The study subjects included marketing managers, social media staff, and hotel consumers.The analysis results indicate that social media marketing strategies are effective in enhancing the sales of food and beverage products at the hotel. Key factors influencing the success of marketing

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Sormaz, Ümit, and Nevin Şanlıer. "The impact of compulsory hygiene training given to employees working in the sector of food and beverages services on their hygiene-related habits, behaviours and knowledgeZorunlu hijyen eğitiminin yiyecek içecek hizmetleri personelinde hijyen alışkanlıklarına, davranışlarına ve bilgi düzeylerine etkisi." Journal of Human Sciences 14, no. 2 (2017): 1356. http://dx.doi.org/10.14687/jhs.v14i2.4545.

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Food and beverages companies constituse one of the most important shares of servise industry, the number of food and beverages companies has been increasing every other day. Food workers carry responsibilities concerning human helat. This study has been carried out to detect the impact of the compulsory hygiene training given to the food and beverages services personnel on the hygiene-related habits and behaviours of the employees, and within the scope of the regulation of “Hygiene Education Program” which was published on the official gazetta and put into force being signed by 4 ministries. 1

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ASOGWA, JOSEPH OKECHUKWU, PROFESSOR NWOHA ERNEST CHIKE, NWANKWO, and CAROLINE NKECHINYERE. "EFFECT OF FIRM PRODUCTIVITY ON FINANCIAL PERFORMANCE OF FOODS AND BEVERAGES MANUFACTURING FIRMS IN NIGERIA." International Journal of Social Sciences and Management Review 06, no. 01 (2023): 110–38. http://dx.doi.org/10.37602/ijssmr.2022.6108.

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The study investigated the effect of firm productivity on the financial performance of food and beverage manufacturing firms in Nigeria from 2011 to 2020. The specific objectives of the study are: to ascertain the effect of sales growth, sales per employee, and profit per employee on return on assets of foods and beverage manufacturing firms in Nigeria. A sample of eight (8) firms was selected from the fifteen (15) food and beverage manufacturing firms listed on Nigeria Stock Exchange during the period. The data collected from the selected firms were analysed using multiple regression analysis

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Imeokparia, Lawrence, and Vivian Egboh. "Balance Scorecard Strategy and Financial Performance of Selected Food and Beverage Industry in Nigeria." JOURNAL OF ECONOMICS, FINANCE AND MANAGEMENT STUDIES 5, no. 09 (2022): 2792–804. https://doi.org/10.5281/zenodo.7132885.

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The study examined the effect of balanced scorecard strategy (learning and growth perspective, customers’ perspective) on the financial performance of five (5)selected food and beverage industry domicile in Lagos State. A survey research design was adopted for this study. One Thousand, five Hundred and Seven (1,057) copies of structured questionnaire were distributed to obtain information from the selected respondents from the companies. And a proportionate stratified sampling technique was used to select Four Hundred and Ten (410) staff for the study. Both descriptive statistics (Table,

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Akkus, Gulsah, Aytug Arslan, Merve Iscen, and Burcu Isik. "A heuristic outlook on the occupational accidents of food & beverage staff in hotels." Journal of Global Business Insights 7, no. 2 (2022): 122–39. http://dx.doi.org/10.5038/2640-6489.7.2.1193.

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The labor-intensive structure, 24/7 service availability, diversity of departments including kitchens, housekeeping, and technical services, the high labor turnover ratios, along with the long working hours and shift systems inherent in accommodation establishments all play a role in the occurrence of occupational accidents (OA). Fundamental reasons underlying OA are unsafe behavior and unsafe working conditions. This study analyzes with a qualitative method the OA that occur in the food & beverage (F&B) service department of accommodation establishments from the viewpoint of employees

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(PhD), Amahalu Nestor Ndubuisi, Nweze Chike Leonard, and Obi Juliet Chinyere. "EFFECT OF BACKFLUSH ACCOUNTING ON FINANCIALPERFORMANCE OFQUOTED FOOD AND BEVERAGE FIRMS IN NIGERIA." EPH - International Journal of Business & Management Science 3, no. 1 (2017): 28–38. http://dx.doi.org/10.53555/eijbms.v3i1.24.

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The aim of this study is to determine the effect of backflush accounting on financial performance with particular referenceto food and beverage firms. This study therefore, examines the effect of Backflush accountingon financial performanceof food and beverage firms quoted on Nigeria Stock Exchange from 2010 to 31stDecember 2015. The research designemployed in this study is the ex-post facto research. An ex-post facto research determines the cause-effect relationshipamong variables. Only secondary data was used in this study. Three hypotheses were formulated and tested in the courseof this stu

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Jackline, Nabiliki, Daniel M. Wanyoike Dr, and N. Mbeche Wilfred. "Influence of Supplier Development Practices on Procurement Performance in Food and Beverage Manufacturing Firms in Nakuru East Sub- County, Kenya." International Journal of Business Management and Technolog 3, no. 5 (2023): 110–21. https://doi.org/10.5281/zenodo.7656898.

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The purpose of this study therefore was to establish the influence of supplier development practices on procurement performance of food and beverage manufacturing firms in Nakuru East Sub-County, Kenya. The study specifically sought to establish the influence of supplier training, supplier appraisal, supplier partnership and supplier financial support on procurement performance. The study was anchored on two theories, namely: Human capital Theory and Social Exchange Theory. A survey research design was employed since it permits gathering of data from the respondents in natural settings. The st

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Sari, Novita, Nurlista Iryanti, and Hidayatul Fitri. "ENGLISH BENEFIT FOR FOOD AND BEVERAGE SERVICE EMPLOYEES AT OPI INDAH HOTEL PALEMBANG." Enrich: Jurnal Pendidikan, Bahasa, Sastra dan Linguistik 4, no. 2 (2023): 75–84. http://dx.doi.org/10.36546/enrich.v4i2.1027.

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ABSTRACT The research is about English benefit for food and beverage service employees at OPI Indah Hotel Palembang. English is an international language, as an employee of food and beverage service, we need to know English to get benefit in servicing. The point of the research is English benefit for food and beverage service employees at OPI Indah Hotel Palembang. The purpose of this research is to know the benefit of English for food and beverage service employees at OPI Indah Hotel Palembang. The researchers used a descriptive qualitative method because there in the form of words written or

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Nnadi, C. S. O., and M. O. Igwe. "Effect of Compromising Strategy on the Performance of Food and Beverage Manufacturing Firms in Enugu State." Contemporary Journal of Management 6, no. 1 (2024): 1–17. https://doi.org/10.5281/zenodo.10688566.

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<em>The study evaluated the effect of compromising strategy on the performance of food and beverage manufacturing firms in Enugu State. The specific objectives were to;<strong> </strong>examine the effect of engaging in mindfulness activities on the output; and evaluate the effect of talking through conflicts with employee sales volume food and beverage manufacturing firms in Enugu State. Three manufacturing firms were selected for study with a population of seven hundred and sixty five (765). Two hundred and eighty four (284) sample seize was gotten using Ferund and William formula. The study

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Eneh, E. O., J. C. Ogbuke, and E. O. Okwor. "Employee Performance Management and Performance of Food Beverage Manufacturing Firms of Enugu State." Contemporary Journal Management 5, no. 5 (2023): 16–34. https://doi.org/10.5281/zenodo.10362434.

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<i>The study evaluated the employee performance management practices and performance of food beverage manufacturing firms of Enugu State. The specific objectives were to: examine the relationship between engaged employees and the profitability and evaluate the relationship between identification of talent and output of food manufacturing firms of Enugu State. The area of the study was the SMEs in Enugu State. The study used the descriptive survey design approach. The primary source of data was the administration of questionnaire. A total population of 911 selected staff of the study organisati

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Febrianto, I. Gusti Agung, Michael Christanta, and I. Putu Esa Widhaharthana. "Analisis Pengendalian Internal Dalam Upaya Mengelola Food Cost Selama Masa Pandemi Covid- 19 Di Hotel Golden Tulip Jineng Resort Bali." Jurnal Bisnis Hospitaliti 11, no. 2 (2022): 142–52. http://dx.doi.org/10.52352/jbh.v11i2.767.

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This study aims to analyze internal controls during the Covid-19 pandemic in the purchasing, receiving, storing, and issuing departments. The subjects in this study were staff who had a direct relationship with the internal control activities of food procurement, namely purchasing manager, cost control, finance manager, receiving staff and storekeeper at Golden Tulip Jineng Resort Bali. Data collection techniques used in this study were interviews, observation, and documentation studies. The data analysis technique used is data triangulation. The results of the research analysis show that cont

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Kurniyati, Nuharani Erningdyah. "Pengaruh Ketrampilan Bahasa Asing terhadap Kelancaran Operasional di Food and Beverage Product Hyatt Regency Yogyakarta." Media Wisata 19, no. 1 (2021): 97–108. http://dx.doi.org/10.36276/mws.v19i1.70.

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Pariwisata merupakan indrutri global, yang mempertemukan berbagai macam suku bangsa dalam operasionalnya. Sehingga, keterampilan berbahasa asing khususnya bahasa Inggris menjadi salah satu modal utama untuk dapat eksis dalam industri ini. Tujuan penelitian ini adalah untuk mengetahui pengaruh kecakapan berbahasa Inggris karyawan food and beverage product kitchen Hyatt Regency Yogyakarta ketika melaksanakan pekerjaannya. Jenis penelitian yang digunakan adalah penelitian deskriptif dengan kuisioner sebagai metode pengumpulan datanya.Metode penelitian yang digunakan kuantitatif asosiatif yaitu pe

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Karthikeyan, I. M., and V. Ramachandran. "New Innovations & Its Effects in Food and Beverage Service Industry." Shanlax International Journal of Management 9, S1-Mar (2022): 183–92. http://dx.doi.org/10.34293/management.v9is1-mar.4911.

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It’s obviously true that cordiality is an area that can add to the monetary development of any nation and the travel industry is a significant part of same which incorporates number of areas like housing, catering, transportation, guest attractions, diversion and so forth Food and drink administration area is viewed as one of the significant fields which bring a serious extraordinary arrangement of benefit and fulfilling the vacationer. Food and drink administration tasks are proceeding to improve and grow, together with progresses in quality. The travel industry relies upon great nature of fo

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Gathoni, Cecilia Jane, and Dennis Chege. "Influence of Supply Chain Diversification on the Performance of Large Food and Beverage Processing Companies in Nairobi City County, Kenya." International Journal of Social Science and Humanities Research (IJSSHR) ISSN 2959-7056 (o); 2959-7048 (p) 2, no. 3 (2024): 250–62. http://dx.doi.org/10.61108/ijsshr.v2i3.139.

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The performance of food and beverage manufacturing companies has become a pressing concern due to the rising incidence of supply chain disruptions, which pose significant threats to achieving operational goals. This study investigates the influence of supply chain diversification on the performance of large food and beverage processing companies in Nairobi City County. Supply chain disruptions have been linked to severe financial repercussions, including lower stock returns and increased failure rates, necessitating innovative management strategies. Utilizing a quantitative correlational resea

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Wahyuni, Ida Ayu Putu Padma Sri Wahyuni, and I. Putu Gede Parma. "Penerapan SOP Bagi Mahasiswa PKL Pada Departemen Food And Beverage Service The Oberoi Beach Resort, Bali." Jurnal Manajemen Perhotelan dan Pariwisata 3, no. 1 (2020): 20. http://dx.doi.org/10.23887/jmpp.v3i1.28997.

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This study aims to explore (1). The SOP delivery process for intern students in the Food and Beverage Service department (2). The implementation of SOPs by intern students in the Food and Beverage Service Department. This research was a qualitative descriptive research, with interview method and documentation in data collection. The subjects in this study were HRD staff and seniors in the room service section at The Oberoi Beach Resort, Bali. The results showed that (1). The process of delivering SOP for internship students was done by providing material during pre training, role play training

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Pandia, Yepta Pandianta s. "Handling Family Style Meals for VIP Guests at the Sinabung Restaurant at the Sinabung Hills Resort Berastagi Hotel." Healing : Jurnal Pariwisata 2, no. 2 (2023): 13–18. https://doi.org/10.54209/healing.v2i2.265.

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Family style is a type of food service where dishes are served in stages, starting from appetizers to dessert. This service style is commonly used during family events and official meetings, especially for VIP guests. In handling VIP guests, waiters are expected to provide attentive and professional service. To obtain accurate data, the author conducted field observations using qualitative research methods by observing 1 Food and Beverage Manager, 1 Captain, 4 waiters, and 10 guests who experienced family style service. Based on the data collected, the author concludes that the implementation

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Shou Kao, Jen, and Chun Chu Liu. "Relationships of personality traits and work values with the intention to stay of employees in the food and beverage service industry." Journal of Information and Optimization Sciences 46, no. 3 (2025): 861–77. https://doi.org/10.47974/jios-1950.

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This study seeks to investigate the mediating effect of work values on the relationship between employees’ personality traits and their intention to stay. Through purposive sampling, restaurants and beverage establishments in Tainan and Kaohsiung were selected as the research subjects. Questionnaires were distributed to staff including waiters, kitchen staff, supervisors, managers, and part-time workers via electronic means. A total of 213 valid responses were analyzed. The results indicate: 1. affective and instrumental fully mediate between neuroticism, openness to experience and individual-

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