Food & beverage service practices: A study of small hotels in India

Abstract

Purpose: Satisfying guests demands related to food and beverage items is one the biggest business in world economy, same is true for hotels. Hotels get a huge revenue and profit, as well, from the sale of food and beverage items to their guests. So different practices related to service of food and beverage items to guests can help a hotel in outsmarting its competition and earn huge profits. Therefore, this study tries to disclose different factors that affect food and beverage service practices in sampled hotels of India. Design/Methodology/Approach: Likert type 5 point scale was used in questionnaire which ranged from 1 to 5; where 1 stands for Not Important at all and 5 for Very Important. The data was collected form food and beverage service managers or supervisors of the sampled hotels. Findings: It was found that various activities related to food & beverage control, e.g. preparation of K.O.T.’s, missing K.O.T.’s, auditing of food and beverage stores, and formally qualified staff are of prime importance for better management of food and beverage service practices in sampled hotels. Research Limitations: The biggest limitations of the research are its universe and sample size; which may be addressed by the scholars in future. Originality/value: The research will provide a base for further studies aiming to address food and beverage service related issues not only in hotels but also in other establishments. Keywords: Food and beverage, Service, Menu, Hotel.