Beverage Enterprises Research Articles

Mutfak Şeflerinin Beslenme ve Gıda Güvenliği Bilgi Düzeyinin Belirlenmesi

Mass food production in food and beverage enterprises is an important process involving many risks. For this reason, it is important that the personnel working in food production are competent in nutrition and food safety. This research aims to determine the nutritional and food safety knowledge level of kitchen chefs. The universe of the research consists of chefs working in fourstar and five-star hotels and first-class restaurants in Sakarya and Kocaeli provinces. The sample size was determined to be 265 and 280 kitchen chefs were reached. Survey was used as data collection tool. Survey consists of demographic questions and nutritional and food safety knowledge level scales. Participants obtained certain scores according to their responses to the statements. Nutritional and food safety knowledge level of the participants; It has been classified into four groups as low, medium, good and very good. As a result of the research, it was determined that the nutrition and food safety knowledge level of the kitchen chefs was found to be at a good level and it was suggested that the most important factor in the increase of the nutrition and food safety knowledge level was education.

Developing the ELENXIS Information System for Financial Inspections of Food and Beverage Enterprises and Health-Related Businesses

Developing the ELENXIS Information System for Financial Inspections of Food and Beverage Enterprises and Health-Related Businesses

Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey

The purpose of this study is to determine the importance given by food and beverage enterprises to local foods within the understanding of food sustainability and to evaluate the present application in these enterprises within this regard. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities (chef, chef & owner, sous chef, business manager and employer) of food and beverage enterprises (n = 25) determined through purposive sampling method. As the result of the study, it was detected that local food products were present in the kitchen (n = 16) and in the menus (n = 19) of food and beverage enterprises. Most of the enterprises which use local food during food preparation, stated that they did not have any problems in the cost (n = 14), accessibility (n = 13), product quality (n = 13) and seasonality (n = 13) among the obstacles determined based on the related literature. Prevailing motivation sources in local food preference were determined as good taste (n = 12), freshness (n = 10), enterprise concept (n = 8), menu continuity (n = 6) and customer demand (n = 3) in order. Sustainability was not mentioned as a motivation source for the enterprises. It was determined that only three of the enterprises had food sustainability perception, whereas sustainability of the culinary culture was among the objectives of seven of them. Although the products of local food take place in food and beverage enterprises for this sample, it is concluded that this is not done with a consciousness of sustainable food.

A review on dynamic capacities in strategic management

Objective: The essence of strategic management in every enterprise is targeted at creating value and adding competitive advantage for food and beverage enterprise. In the rapidly changing and complex environment, dynamic capacities play an important role in achieving and sustaining competitive advantage. The main aim of this article is to identify the nature and components of dynamic capacities that have significant effect on strategic management. Research Design & Methods: The research method is based on both theoretical and empirical review of literature. The theoretical review of literature is focusing on dynamic capacities and strategic management. Findings: From the empirical review, it was revealed that dynamic capacities and strategic management are very associated as they are embedded in each other. Also, the organizations should take cognizance of innovation and efficient decision making which are revealed to be critical dynamic capacities that do enhance value creation and competitive advantage (strategic management). The aftermath of this is the inevitability of organizational profit. Contribution & Value Added: The organizations should focus on product innovation and efficient decision making to enhance value creation and competitive advantage over their competitors. Future studies may examine the performance of dynamic capacities on enterprise in a technology turbulent situation vis-a-vis the proposition of happenings in the Industry 5.0.

The effect of green practices on emotional attachment and green loyalty of coffee shop consumers (Turkey)

As individuals have recently become more sensitive towards environmental issues, green marketing has emerged as an important strategic tool in order to gain competitive advantage for hospitality and food and beverage enterprises. This study is aimed at determining the effect of green marketing practices on coffee shop customers' loyalty and emotional attachment. For this aim, the customers of 3 Starbucks (coffee shop) operating in Mugla province (Turkey) and having Leadership in Energy and Environmental Design (LEED) Certificate (n=404) were included in the scope of this study. The hypotheses determined for this aim were tested via path analysis with latent variables which was one of the structural equation modellings. According to test results, it was concluded that green practices had a positive significant effect on attachment to green businesses; customer attachment to green businesses had a positive significant effect on green loyalty to both green businesses and green products and also loyalty towards green businesses had a negative impact on loyalty towards green products. These results show that it is important for food and beverage businesses to adopt green practices both for raising awareness towards environmental protection and also for creating customer loyalty and emotional attachment. In this way, environmentally friendly practices provide competitive advantage as well as an increase in the number of environmentally friendly customers for businesses.

A Research on Determination of Factors Affecting Perceived Food Safety in Food and Beverage Enterprises

Yiyecek içecek işletmelerinin tüketicilerin gözünde oluşturdukları olumlu gıda güvenliği algısı, işletmelerin yoğun rekabet ortamında başarılı olabilmesi için son derece önemlidir. Bu bağlamda İzmir’de yiyecek içecek işletmesi müşterilerinin gıda güvenliği algılarına etki eden faktörlerin belirlenmesi bu çalışmanın temel amacını olmuştur. Yapılan analizler sonucunda, müşterilerinin gıda güvenliği algılarına etki eden faktörlerin “Yiyecek Faktörü” ve “ İşletme ve Çalışan Faktörü” olarak iki boyut altında toplandığı belirlenmiştir. Ayrıca bu iki boyut altında müşterilerin gıda güvenliği algılarını etkiyen en önemli faktörlerin, servis edilen ürünlerin kalitesi ile restoranın masa ve sandalyelerinin temizliği olduğu ortaya çıkmıştır.

Analysis of causes, circumstances and consequences of occupational traumatic injuries at the food beverage enterprises

Analysis of causes, circumstances and consequences of occupational traumatic injuries at the food beverage enterprises

Product Carbon Footprint: Still a proper method to start improving the sustainability of food and beverage enterprises.

Given the complexity of food production, supply chains and distribution, this paper sustains that the mere assessment of the product carbon footprint might still be regarded as a first trial in the field of improving the sustainability of the food and drink industry. After having reviewed the greenhouse gas (GHG) emissions associated with the agro-food system in industrialized countries, and summarized the main direct environmental impacts of the food industry, the pros and cons of the Life Cycle assessment (LCA) methodology were briefly examined together with the current standard methods used toassess the environmental impact of food and drink products. Once a cradle-to-grave product carbon footprint modelling had been developed, some mitigating actions might be tested with the final goal of reducing the GHG emissions associated with the most impacting product life cycle stages. As an example, such a procedure was applied to approximately halve the cradle-to-grave carbon footprint of two cereal-based products (i.e., dry pasta and malt beer). A cost/benefit analysis is required to relate the marginal increase in the product processing costs to each reduction in the product environmental load.

Ürün Demeti Fiyatlandırma Yönteminin Yiyecek İçecek İşletmelerinde Tüketici Satın Alma Tercihlerine Etkisi

A product bundle could be defined as selling two or more products as a single product at a lower price compared to the total list price. Today, menus prepared by product bundling method are among the methods most commonly used by food and beverage enterprises in promoting their sales. The purpose of this study is to find out how the menus offered to the customers by the product bundling method affect the purchasing decisions of the customers. For this purpose, the questionnaire technique being one of the quantitative data collection methods was used. The data were collected online from 418 participants via the questionnaire form. The data obtained were analyzed at an electronic environment and they were subjected to statistical analysis. The results showed that the menus prepared by the food and beverage enterprises using the product bundle method change the purchasing preferences of the participants. Moreover, it was noted that nearly half of the participants change their purchasing preferences after examining the menus prepared by the product bundle method, and the majority of these changes are in the way of increasing the sales.

Bartın ı Ziyaret Eden Yerli Turistlerin Yöresel Yiyeceklere Yönelik Tutum ve Davranışlarının Belirlenmesi

When we analysis today's travel behaviors, it has seen that the number of tourists whose interest of alternative tourism except 3S (sea-sand-sun) tourism is increasing day by day. Especially tourists with high education and culture are looking for something different from their own life and for this they also use modern technological tools to travel destinations which have original cultural and local characteristics. In this context, specific local foods and beverages in the region or destination have become an important attraction for tourists. When Bartin Provincial Directorate of Culture and Tourism data of 2017 are examined, it has seen that most of the visitors to Bartin Province were domestic tourists with 275.001 overnight stay. Because of this, the population of this research is composed of domestic tourists and also the convenience sampling method has been used in this research. It has reached 384 local tourists and interviewed with them using the survey technique. Statistical package program was used for the analysis of the data. The research results show us that the first aim of visiting Bartin Province is not the local cuisine for local tourists, they didn’t have enough knowledge about regional foods before or after visiting Bartin, The local cuisine is not included in the menu of the food and beverage enterprises is the main reason of why the local tourist are not interested to local cuisine. It also shows that the numbers of establishments that will taste these local foods are not enough in Bartin.

Increased Competence of Human Resources in the Field of F & B Service in Food and Beverage Enterprises in the Puncak, Bogor Regency [Peningkatan Kompetensi SDM Bidang F&B Service pada Usaha Makanan dan Minuman Di Kab. Bogor

According to BPS West Java Province data, the number of visits in 2016 for foreign tourists to Bogor Regency in 2016 reached 228,913 and 4,955,079 for domestic tourists. The increase in tourist arrivals should be supported by facilities and infrastructure and business tourism services including tourism services in the field of food and beverages. To improve the ability of HR (employees) who work in the food and beverage business services sector, activities are needed that aim to increase the capacity of human resources (employees) of food and beverage businesses in Bogor Regency. Community service regarding the Improvement of Excellent Services Capability in Food and Beverage Enterprises in the Bogor Regency Peak Area was attended by 30 participants who were employees in the business of food and beverage tourism services who were directly selected by the Bogor Regency Culture and Tourism Service. Based on the results of this community service activity, the following conclusions can be drawn: the provision of knowledge and technology on improving management capabilities Capability of Excellent Services in Food and Beverage Enterprises in the Peak District. Bogor was well received by the participants and achieved the goals planned previously. This is indicated by the ability of participants to be able to understand and direct practice regarding service excellent. In addition, there were participants who after this training were appointed as supervisors at the restaurant where the participants worked.

Happiness Management in Micro, Small and Medium Sized Food and Beverage Enterprises (SMFBEs): Menteşe/Muğla Case

Happiness management is a common practice in large and very large-sized enterprises according to literature. The present study aimed to investigate and raise awareness about happiness management practices in food and drink enterprises, which have an important place among micro, small, and medium-sized enterprises (SMEs). The study is a qualitative study based on both primary and secondary sources. After a review of the related literature, interview method was used to obtain data from primary sources and face-to-face interviews were conducted with10 managers; the interviews lasted between 35 and 90 minutes. During the interviews, audio recordings and written notes were made. As a result of the study, it was found out that managers have a positive attitude towards making themselves, their close ones, friends, employees, and customers happy. It was also found out that some of the enterprises organized social activities and gave financial aid and aid in kind. The most important finding of the study is that the happiness level of the employees was found to be the lowest of all, while that of the customers was found to be the highest. In the present study, it was proposed that SMFBEs should increase the number of happiness management practices, and that emotional states of individuals should be given importance to, and recommendations were made.

Quality costing and quality management maturity in Greece

PurposeThe purpose of this paper is to explore how the sophistication of a quality costing system depends on the quality management maturity (QMM) level in Food and Beverage (F&B) enterprises. Since no previous research has taken place in this area, the paper aims at analyzing the relationships between quality costing and the specific variables that define the various maturity stages.Design/methodology/approachA structured questionnaire was used to survey 457 F&B companies. This produced 104 usable responses (23 percent response rate). Multidimensional correspondence analysis (MCA) with hierarchical cluster analysis (HCA) were used to detect and represent underlying structures in the categorical data set and to detect possible clusters between variables.FindingsThe more mature a company’s QMM, the more emphasis they placed on appraisal quality costs and effective use of quality costs information. Prevention costs have no statistically significant connection with the level of maturity. A generalized “expensive” use of quality costing, with no focus on problematic areas and possible solutions, does not always lead to the resolution of problems.Research limitations/implicationsA complicated – and some think unfair – tax system, combined with limited cash liquidity constitutes an unstable environment for Greek companies, in which they have to survive and develop. This environment does not support quality costing, thus resulting in limited interest by company management in participating in the authors’ research. Furthermore, the Greek Uniform Chart of Accounts and the Greek Accounting Standards do not include specific quality-related accounts, making it difficult for companies to measure quality costs and for researchers to investigate the quality costing field.Originality/valueIt is the first time that QMM levels of Greek F&B companies have been reported. The research explores the characteristics that a quality costing system of Greek F&B organizations develop at the various maturity levels. The analysis uses an exploratory method – MCA – which can highlight intense correspondences of characteristics and clusters, which cannot be predicted in advance.

Yiyecek-İçecek İşletmelerinde Bulanık Vikor Yöntemi ile Tedarikçi Seçimi Türkiye Örneği

It has been researched that the applicability of the fuzzy vikor method as a supplier selection technic takes place in food and beverage enterprises for a long time. The main purpose of the study is determining the applicability of both qualitative and quantitive datas within the frame of cluster theory. In order that questionnaire which is part of a quantitive method and semi structured interview which is part of a qualitative method have been conducted in food and beverage enterprises. Study has been carried out with senior managers in food and beverage enterprises whose qualitative dimension level are high. The study has been conducted on 746 food and beverage enterprises in major cities such as Adana, Afyonkarahisar, Ankara, Antalya, Aydin, Balikesir, Bolu, Bursa, Canakkale, Denizli, Diyarbakir, Edirne, Erzurum, Eskisehir, Gaziantep, Hatay, Izmir, Istanbul, Kahramanmaras, Kayseri, Kocaeli, Konya, Kutahya, Manisa, Mersin, Mardin, Mugla, Nevsehir, Ordu, Sakarya, Samsun, Sivas, Sanliurfa, Tekirdag, Trabzon, Van. As a consequence of this; usage of fuzzy vycor method in food and beverage enterprises is quite effective. Thanks to Applied mixed method; the fuzzy vikor method as a supplier selection method in food and beverage enterprises has revealed the advanteges of themselves in the near future if it would be used in the correct way. Besides; it has been determined that the productivity level of food and beverage enterprises can be rised in case the fuzzy method is used in correct way

Risk Management of Korean Food & Beverage Enterprises Entering China

Due to severe competition in the domestic market, many Korean Food and Beverage (F&B) firms have been notably going to China since 2010. But their business performance is quite different as some have been very successful with hundreds of stores in China, while a well-known business has gone bankrupt after three years of aggressive marketing. This study aims to identify significant risks to F&B enterprises going into the Chinese market and to analyze risk management strategies with respect to ERM (Enterprise Risk Management) framework. Findings reveal that relevant functions of every F&B business include production, distribution, labor management, financial accounting, R&D, operation management, design, interior, marketing among others. Successful risk management for every F&B business entering China is a real challenge and each firm needs to cover diverse risks in these relevant functions as a whole. If they fail to study the Chinese market beforehand and in the absence of a good marketing system, specific business target, business planning as well as poor financial, human resource and supply chain management in China, then they are bound to fail.

Energy efficiency, carbon emissions, and measures towards their improvement in the food and beverage sector for six European countries

Basic and detailed audits of small and medium sized food and beverage enterprises were conducted in six European Union countries to determine product specific energy consumption and measures to reduce energy use and carbon emissions. Collected results showed that the companies’ products had similar specific energy consumption as prior studies, but due to no standard metrics, the range was rather large. Auditors primarily recommended energy savings measures (process optimization and heat recovery), due to their low payback periods. Lower carbon energy sources were also recommended (solar thermal and combined heat/power), but often at higher costs, supported through government incentive programs. Through these measures, energy savings of up to 45% and carbon to 30% (∼30,000 t CO2 equivalent in the audited companies) were possible, dependent on the type, size of company, and fuel choice. Typically, very small companies and those using coal showed the greatest margin for improvement, though it varied greatly depending on the type of product produced and the installed heating and cooling equipment. Auditors noted significant barriers toward the implementation of measures, e.g. companies found the costs too high, did not know of efficient technologies and their performance, or did not have managerial support to implement efficiency measures.

Technical Efficiency of Small Scale Food and Beverage Enterprise of Female Entrepreneurs in Bantul using Data Envelopment Analysis (DEA)

five female entrepreneurs of food and beverage subsector in Bantul district were interviewed to find out the efficiency of the business they operated. All of the businesses were of the kind of micro and small enterprises. Analysis was made using data envelopment analysis (DEA). The results of the analysis showed that there were 9 efficient small scale enterprises (SSE) and the remaining was inefficient. The mean technical efficiency was 0.79. Overall, there were 3 SSE in a condition of constant return to scale, 3 SSE in a condition of increasing return to scale and 29 SSE in a condition of decreasing return to scale. It was possible for the inefficient SSE to reach efficiency level by decreasing input and increasing output as recommended.

Comprehensive evaluation of marketing channel risk of beverage enterprise on the basis of GRA-Fuzzy-AHP

Many risks exist in the competitive beverage market. In this paper, a risk evaluation index system of marketing channel risks of beverage enterprises is established, a comprehensive evaluation model of marketing channel risks of beverage enterprises based on GRA-Fuzzy-AHP method is built, qualitative indexes are quantised by using fuzzy mathematics method, and the index weight is determined by using analytic hierarchy process AHP method. On this basis, this paper evaluates the marketing channel risks of beverage enterprises comprehensively by using grey relational analysis GRA method. The empirical analysis result proves that the risk evaluation index system of beverage enterprise marketing channels is effective and the evaluation model is feasible, reasonable and scientific.

Application of Adapted Hall's 3-D Systems Engineering Methodology to Innovation of Food and Beverage Service Industries in Taiwan

This study applies an adapted form of Hall's 3-D systems engineering methodology to develop a systematic framework for developing and implementing innovation in traditional food and beverage service industries. The study contends that, by integrating its central business with local tourism initiatives and cultural activities, a food and beverage enterprise can improve its satisfaction of customers' expectations, thereby developing a strong competitive edge and ensuring its long-term survival. Taking the case of a seafood restaurant enterprise for illustration purposes, it is shown that the proposed framework allows the customers' requirements to be systematically mapped to a set of business objectives and tactics and then decomposed into a hierarchy of supporting systems and functional requirements. The platform improves the communication between the enterprise owner and the systems development team and enables the system to be systematically reviewed and amended as required in order to ensure that it meets its objectives and constraints. The development platform not only provides the means for a business to improve its current competitive edge by introducing innovation but also puts in place the mechanisms required to ensure its continuous improvement and brand development.

Assessing the situation of food and beverage enterprises regarding the implementation of the quality management systems (Case of Tirana/Albania)

The purpose of the study is to examine the current situation in the food processing sector in Tirana/Albania regarding the quality management systems and the availability of information regarding quality and safety of the food and beverage products, in decision-making for improving the quality of the products. The specific goal of the study is to provide information for policy-makers in the field of agro-industry (food industry), on one hand, and on the other hand, also to provide some information, related to the quality assurance systems (QA), for the managerial staff of food industry enterprises to help them in orienting their decisions towards improving the quality management. A stratified random sampling was applied for selecting the sample of enterprises 35 out of 120 (official number from the Ministry of Agriculture Food and Consumer Protection in Albania) with the number of employees more than four. We constructed a questionnaire and a face to face interview was conducted for gathering the data. A descriptive statistics and regression methodology was used for the study in order to present and describe a picture of the food and beverage industry in Tirana district. We draw a general conclusion that there is an association between applying the quality management standards and operational markets. The test analysis shows that there is a significant association between applying the quality management standards and operational markets, the Fisher’s exact test 0.001 < 0.05. Only a small percentage of enterprises (around 23% out of 35 included in the survey) have established the quality management systems in Tirana, while 77% do not apply these standards, despite the source of information gathering that all enterprises orient their production towards the consumer preferences.