Beverage Establishments Research Articles

English

English

Quality of service; A view at the food and beverage establishments of a municipality in southern Sonora

The main objective of the investigation was to determine the level of quality of the service provided in the food and beverage establishments of Huatabampo Sonora. The methodology used in this research work has a quantitative approach and is descriptive non-experimental cross-section. Therefore, a documentary investigation was carried out to give theoretical support to the selected instrument. He multidimensional quantitative model called Dineserv, developed by Stevens, Knutson and Patton, (1995) cited by Guzmán and Cárcamo (2014), derived from the Servqual or Service Quality methodology of the authors Parasuraman was used to perform the service quality assessment , Zeithaml and Berry (1985). The results showed that the food and beverage establishments evaluated have a high level of service quality. To mention other results you can say that the contingency tables showed no significant differences in the age and gender of the subject in relation to the perception of service quality. Finally, it is observed that there is a significant positive correlation between the dimensions.

Understanding the role that Quality of Work Life of food and beverage employees plays in perceived service delivery and productivity

The purpose of this article is to determine the role that Quality of Work Life plays in the perceived service delivery and productivity of food and beverage employees in Potchefstroom, South Africa. The questionnaires were distributed at selected food and beverage establishments, and a total of 224 questionnaires were included in the statistical analysis. The data analysis consisted of a demographic profile, a factor analysis and a structural equation model. The results indicated that job, creativity and aesthetics, actualisation, organisational support and employee commitment attributes each exert an influence on the perceived service delivery and productivity of employees. This implies that food and beverage managers should try to improve the working conditions of employees as well as provide an appropriate level of recognition to hardworking employees. Management should consider the recommendations that are made in terms of the job satisfaction levels of food and beverage service employees, as they are able to positively influence organisational performance and success.

Labor force analysis in food and beverage establishments in Kyrgyzstan: A descriptive study

In this research were aimed to determine the profiles of employees working at food and beverage establishments in Kyrgyzstan. Data of the research are collected by survey technique from 304 employees who work in different positions of 21 food and beverage establishments in Bishkek. According to findings; more than half of the employees are female and single, a majority of them are between 17 and 30 years old and more than 50% of the participants are vocational school or bachelor graduates. In addition to these findings, the results indicate that around one of every two participants have no tourism education at any level. It is revealed that almost half of the participants work from 9 to 12 hours and average wage of most of these employees is under 250 dollars per month. Nevertheless, it was detected that almost half of the participants were generally pleased to work in food and beverage sector.

BEVQUAL: a tool for measuring performance quality in beverage operations

ABSTRACTThe main objective of this study was to develop an instrument to measure the multidimensional nature of performance quality in beverage establishments. This study was based on a sequential exploratory mixed methods design. Interviews with beverage managers and customer focus groups were conducted to create an initial instrument. After that, 405 customers were surveyed, and the final BEVQUAL instrument was developed, including six dimensions that were measured with 23 items. Atmosphere, service quality, and pricing were shown to be good predictors of customer satisfaction, while ambiance, beverage quality, and location did not affect customer satisfaction.

GAZİANTEP ŞEHRİNDEKİ YİYECEK-İÇECEK İŞLETMELERİNDE HİZMET KALİTESİNİN ÖLÇÜLMESİ ÜZERİNE BİR ARAŞTIRMA

Son yıllarda müşterilerin gerek yiyecek-içecek işletmesi seçiminde gerekse bir işletmeyi tekrar ziyaret etmesinde hizmet kalitesinin önemli bir payı bulunmaktadır. Yapılan bu araştırmanın amacı, Gaziantep şehrinde faaliyet gösteren yiyecek-içecek işletmelerinde hizmet kalitesinin ölçülmesidir. Bu kapsamda, 2016 yılının Mayıs ve Haziran ayları ile 2017 yılının Nisan ve Mayıs aylarında anketin yapıldığı son bir ay içerisinde yiyecek-içecek işletmelerini ziyaret eden 772 kişi üzerinde anket uygulaması gerçekleştirilmiştir. Elde edilen bulgular sonucunda, Gaziantep şehrinde faaliyet gösteren yiyecek-içecek işletmelerinde algılanan hizmet kalitesinin “Güvence ve Empati, “Fiziksel özellikler” ile “Güvenilirlik ve Heveslilik” olmak üzere 3 boyut ve 29 önermeden oluştuğu tespit edilirken, yiyecek-içecek işletmelerinde algılanan hizmet kalitesinin ise yüksek seviyede olduğu görülmüştür. Öte yandan “Güvenilirlik ve Heveslilik”, bu işletmelerde müşteriler tarafından en yüksek düzeyde algılanan hizmet kalitesi boyutu olurken "Fiziksel Özellikler" ise en düşük düzeyde algılanan hizmet kalitesi boyutu olduğu araştırmadan elde edilen diğer bir sonuç olmuştur.

Müşterilerin Yiyecek İçecek İşletmeleri Tercihlerinde Etkili Olan Kriterler

Due to the transformation in life styles and life conditions, eating has gained a meaning that goes beyond its basic semantic area and has got a big share in national economies. Taking into consideration that the path which is going to success in service sector is directly related to fulfill the expectations of the consumers preeminently, to determine the expectations of the consumer is the first step of that success. So, in this study, it is targeted to determine the criteria of the consumers in choosing a food and beverage establishment and to determine the relationship between the order of those criteria and the demographic peculiarities of the consumers. This research bases on data collection by means of a survey which was applied to 705 subjects. The data obtained has been analyzed through frequency, percentage distribution and sequence. At the end of this research it has been determined that the subjects have 10 important criteria while choosing the food and beverage establishment and the sequence of those criteria change according to demographic peculiarities of the consumers. Those ten criteria are: taste of the food, hygiene of the toilets, behaviors and the attention of the personnel, the quality of the food, freshness of the food, value for money, hygiene of the kitchen, reasonable prices, personal grooming and the appearance of the personnel, hygiene of the service equipment.

Is there a link between availability of food and beverage establishments and BMI in Mexican adults?

To study the association between density of stores (food and beverage stores, stores selling only fruits and vegetables, and supermarkets) and the BMI of adults aged ≥20 years in Mexico. A cross-sectional study was performed. Individual data came from the 2012 National Health and Nutrition Survey, while information on stores was taken from the National Institute of Geography and Statistics' National Statistics Directory of Economic Units. A weighted least-squares model was estimated to test the association between density of stores and BMI of adults adjusting for sex, age, education, presence of hypertension, diabetes or both, household assets index and marginality index at the municipality level. Mexico. An additional 1 sd in the density of fruit and vegetable stores was associated with a reduction of 0·24 (95 % CI -0·37, -0·12) kg/m2 in BMI when the densities of the other stores were at their mean values. For food and beverage store density, a difference of 1 sd was associated with an increase of 0·50 (95 % CI 0·33, 0·67) kg/m2 in BMI, while for supermarkets the corresponding association was a reduction of 0·48 (95 % CI -1·52, 0·56) kg/m2 in BMI. In places with a higher density of stores that offer unhealthy foods, the BMI of adults tends to be higher.

The Relationship between Leisure Satisfaction and Life Satisfaction in Food and Beverage Establishments

The aim of this study is to examine the relationship between the life satisfaction and leisure satisfaction of employees working in food and beverage establishments. The study was carried out in fine-dining restaurants in Eskisehir, Turkey, and adopted a quantitative paradigm. Eleven food and beverage establishments agreed to participate in the research, and a survey was administered to their employees. The data were obtained using the survey technique, and scales whose validity and reliability have been tested in earlier studies. A cluster sampling method was used, and a group of 156 people participated in the research. The research data were collected between March and June 2014. The results-identified a positive relationship between the leisure satisfaction and life satisfaction of employees working in food and beverage establishments. In addition, no significant differences in leisure satisfaction and life satisfaction were detected according to establishment type or gender. In line with the gained results, some suggestions were made for the executives and researchers of food and beverage establishments.

Employment Opportunities and Challenges in Tourism and Hospitality Sectors

Tourism is one of the main economic engines for nations with total contribution of 9.5% to global GDP and 8.9% of total employment in 2013. Tourism can only flourish if the industry can employ qualified staff or sustainable workforce which is the heart for excellent and prompt service delivery system. Thus, this review made to give summarized information about challenges and opportunities of tourism and hospitality employment. Narrative review was used where selected and related articles, reports and studies of the topic are compared and summarized. Tourism and hospitality creates diversified employment opportunities in different sectors like accommodation, food and beverage establishments, transportation services, travel agencies, tour operation companies, natural and cultural attractions sites. The challenges are poor pay and working conditions, sexual harassment, discrimination, unequal treatment, low education and training, undemocratic and rigid corporate culture, seasonality and political instability which drastically reduce the number of visitors which in turn brings high employees’ turn over. Concerned stakeholders including, academicians, policy makers and business owners of tourism and hospitality shall take actions to bring sustainable work force for the development tourism and hospitality sectors.

YİYECEK VE İÇECEK İŞLETMELERİNDE PSİKONÖROBİYOKİMYA YAKLAŞIMI1

In order to obtain the satisfaction of customers, food and beverage establishments should be aware of their psychological and physiological states. In this context; problem of the study consists of psychological and physiological states of consumers who preferred the food and beverage establishments. Aim of the study is to explain psychological and physiological states that influence consumer behaviour by psychoneurobiochemistry factor, and discuss the psychoneurobiochemistry factors which have effect on marketing of food and beverage operations. In this study; document analysis method, which is one of the qualitative analysis methods, was used in order to add new information to theoretical information. In this context, psychoneurobiochemistry approach table was created for food and beverage establishments by gathering four different disciplines which are psychological, neurological, biological and chemical that have influences on consumer behaviours, in an attempt to determine what kind of food groups should the food and beverage establishments particularly include in their menus. It is a very important issue that in order to make profit and obtain competitive advantage among other establishments, owners or executives of food and beverage establishments should well analyze consumer behaviours and based on that, know which food groups and activities will positively affect consumer behaviours. In the study, analyses of psychological and physiological states influencing consumer behaviours were made by neurotransmitters and hormones such as serotonin, melatonin, dopamine, noradrenaline, adrenaline and acetylcholine, biological factors such as photoperiod and circadian and psychological factors such as emotion and state of mind. In this study, an advisory table was prepared for establishments in terms of designing the establishment in a way to perform various activities physically at their foundation stages, and determine the factors that positively influence consumer behaviour and help them have well-balanced and healthy diet during menu creation

The Application of Revenue Management in Beverage Operations

In recent years, beverage establishments have grown in popularity among millions of people seeking leisure activities, nightlife attractions, and entertainment venues. Despite the prevalence of this well-established industry, beverage establishments have received little academic attention. The present study was designed to compare basic revenue management principles and characteristics with existing beverage establishments and suggest adaptations of those principles in the context of those beverage operations to optimize prices of their food and beverage products and entrance fees. This study involves a qualitative approach based on the interviews with 20 beverage operations managers from the United States and Europe.

The effect of the type-pricing strategy on perceived price fairness and behavioral outcomes in beverage establishments

Lately, beverage establishments have grown in popularity by generating over US$18 billion in annual revenue in the United States, however research on this industry is very limited. The main purpose of this article is to investigate the influence of pricing strategies for beverage establishments on price fairness and the subsequent behavioral outcomes. In this article, we used a sequential transformative mixed method design. The first part of the study involved interviews with the managers of beverage establishments and a focus group study. In the second part of this study, a theoretical model was tested with an experimental design. The findings suggest that regular customers should be rewarded with more stable prices, while prices can be more varied for low-patronage customers. As one of the first empirical studies in the context of beverage establishments, the results of this study broaden the understanding of pricing strategies in the context of beverage establishments and serves as a foundation for further research.

Investigating occupational burnout of food and beverage employees

PurposeThe purpose of this research is to investigate the burnout phenomenon in the food and beverage industry of Cyprus. The researchers aim to utilize the findings, first, to inform, thus educate, industry stakeholders as to the current status of the burnout phenomenon, and second, to develop and propose specific practical preventive measures that mitigate the burnout effects.Design/methodology/approachFollowing a comprehensive literature review, a questionnaire was developed and administered to a randomly identified sample of 1,000 food and beverage professionals in Cyprus. These included individuals currently holding full time positions, both at an operational and managerial level, in licensed food and beverage establishments in Cyprus.FindingsIt was found that food and beverage employees in Cyprus score slightly higher in the dimension of emotional exhaustion (34.3 percent), slightly higher in the diminished level of personal accomplishment (29.0 percent) and similar in the depersonalization dimension (25.1 percent) compared with their American counterparts.Originality/valueThe findings of this research activity may serve as a guide to others outside of the Cyprus specific environment, to investigate burnout within distinct hospitality environments.

Employee Retention Strategies And Organizational Performance

The study empirically examines the relationship between employee retention strategies and organizational performance. Using a sample size of 120 respondents in a leading beverage establishment in Nigeria, the results shows that organizations with adequate employee retention strategies in form of enhanced and regular monthly Salary package, workers participation in decision-making on issues affecting them, policies that favours job security and provision of incentives that bothers on staff family welfare retains and enhances employee performance. Implication of the results for practice is that any organization that fails to put in place adequate employee retention strategies is not likely to retain competent and motivated workforce in its employment and hence experience frequent labour turnover and poor organizational performance. Keywords: Employees, Retention, Motivation, Job Security, Labour Turnover and Organizational Performance IFE PsychologIA Vol. 16 (2) 2008: pp. 131-152

Strange bedfellows: the history of collaboration between the Massachusetts Restaurant Association and the tobacco industry.

This article examines the historical relationship between the tobacco industry and the Massachusetts Restaurant Association, a nonprofit trade association aligned with the food and beverage industry. The study analyzed data from Web-based tobacco industry documents, public relations materials, news articles, testimony from public hearings, requests for injunctions, court decisions, economic impact studies, handbooks, and private correspondence. Tobacco industry documents that became public after various state lawsuits reveal that a long history of collaboration exists between the Massachusetts Restaurant Association and the tobacco industry. For more than 20 years, their joint efforts have focused primarily on the battle to defeat state and local laws that would restrict smoking in public places, particularly in beverage and food service establishments. The resources of the tobacco industry, combined with the association's grassroots mobilization of its membership, have fueled their opposition to many state and local smoke-free restaurant, bar, and workplace laws in Massachusetts. The universal opposition of the Massachusetts Restaurant Association to smoking bans in food and beverage establishments is a reflection of its historic relationship with the tobacco industry.

Nova Scotia Food and Beverage Establishment Inventory, 1978. Nova Scotia Department of Tourism, P.O. Box 456, Halifax, Nova Scotia, Canada B3J 2R5. November 1978. 51p plus appendix

Nova Scotia Food and Beverage Establishment Inventory, 1978. Nova Scotia Department of Tourism, P.O. Box 456, Halifax, Nova Scotia, Canada B3J 2R5. November 1978. 51p plus appendix

Sanitary Survey of Beverage Establishments—With Reference to Sanitary Condition of Glassware

Sanitary Survey of Beverage Establishments—With Reference to Sanitary Condition of Glassware W. L. Mallmann, and E. D. Devereux CopyRight*Journal Article No. 218 (M.S.) from the Michigan Agricultural Experiment Station. https://doi.org/10.2105/AJPH.25.9.1007 Published Online: August 29, 2011