Beverage Facilities Research Articles

Techno-economic analyses of solar thermal process heat integration at South African beverage producers

South Africa's industrial sector relies primarily on coal and gas to meet process heat requirements (700–750 petajoules per annum). Much of this energy is used to fire steam boilers operated at less than 200 °C. This study determines the viability of solar thermal technologies as a replacement for fossil fuels for the supply of steam in large beverage facilities in South Africa. The Gauteng and Western Cape provinces are considered, which account for two-thirds of South Africa's beverage production. The sizing of collector fields and potential solar fractions are determined using typical ready-to-drink beverage packaging hall energy requirements. The cost of heat from parabolic trough collector systems is modelled using quasi-dynamic simulations in Polysun, and heat storage configurations are optimised. This study demonstrates that solar thermal projects would be viable alternatives to heavy fuel oil, diesel, gas, and even coal - should the cost of coal remain above US$250 /tonne (2020 real-term values). Transition to solar thermal energy for process heat in this sector is thus strongly recommended.

Analysis of Relationship between Service Quality of Food and Beverage and Customer Behaviors for Sustainable Golf Course Management

This study verified the analysis of the relationship between service quality of food and beverage and customer behaviors for sustainable golf course management. This study employed triangulation design, a mixed methods research framework that compares the results of quantitative and qualitative investigations. The quantitative study verified the effects of service quality of food and beverage on customer loyalty and willingness to recommend online. The subjects of the quantitative study analyzed the responses of 372 golfers over 20 who use driving ranges in Seoul and Gyeonggi Province. The results of the quantitative study were as follows. First, reliability and responsiveness among sub-factors of service quality had a positive effect on customer loyalty. Second, empathy among sub-factors of service quality had a positive effect on willingness to recommend online. Third, customer loyalty had a positive effect on willingness to recommend online. Fourth, customer loyalty had a mediating effect on the relationship between reliability among sub-factors of service quality and willingness to recommend online. For the qualitative study, six research participants were selected, and in-depth interviews were conducted on golfers’ preference and non-preference factors for food and beverage services at golf courses’ clubhouses. The qualitative research results are as follows. First, Golf participants recognized that the speed of food preparation and prompt provision of food and beverages were significant. Second, the food flavors and the clubhouse restaurant’s physical environment were also deemed important. Third, poor quality of food and beverage facilities and meals negatively affect the reliability and willingness to recommend the golf course. This study is unique in that it adopted a mixed methods approach, which has not been done in related previous studies.

UNDERSTANDING EMPLOYEE VOICE USING MACHINE LEARNING METHOD: EXAMPLE OF HOTEL BUSINESSES

Online reviews are used in tourism research to understand tourist behaviour. However, online comments made by hotel employee have not yet been adequately researched. The study aims to determine on which topics the employees express their ideas, thoughts, and opinions, that is, on which topics they are voice 11,115 comments written by the employees of a chain hotel were analysed. In this study, the latent Dirichlet allocation (LDA) topic modelling method was preferred for the analysis of online comments made by employees. Because of the study, the themes of salary and benefits, management behaviour, service quality, work-life balance, career development, work time, work environment, social rights, career opportunities, food and beverage facilities, ability development were determined. Among the negative comments, the themes of hotel management behaviour, work time, salary and benefits, work-life balance, and career opportunities were determined.

소셜 빅데이터를 활용한 코로나 19 전후 호텔 공간 소비 특성의 변화 - 인스타그램 해시태그의 의미 네트워크 분석을 중심으로 -

This study aims to compare the hotel space consumption of Generation MZ before and after COVID-19 through the analysis of Instagram posts. After the outbreak of COVID-19, various offline spaces, especially hotels, are facing a crisis from a considerable decrease in tourists. In addition, the COVID-19 pandemic has changed consumption behavior and hotel preferences. As this “new normal” is expected to continue to evolve even after the pandemic eases, it is important to analyze the changes in customers’ hotel consumption behavior with the outbreak of COVID-19. To do so, this study adopted an approach utilizing social big data. A Python web crawler was developed using several open-source libraries. The dataset was prepared from a total of 41,743 posts, including 24,163 posts written 1.5 years before the COVID-19 outbreak and 17,580 posts written 1.5 years after. From these posts, 49,135 and 31,764 different hashtags, respectively, were analyzed using frequency analysis and semantic network analysis. The results demonstrated that the consumption of hotel space has changed. First, the hocance (hotel+vacance) trend, referring to staying in guestrooms, has grown while the number of travelers has drastically decreased. Second, self-expression and showing-off consumption behavior has decreased. Accordingly, public spaces such as lobbies and lounges used for ostentatious consumption have been integrated with food and beverage facilities such as cafes, and the importance of multi-purpose halls seems to be further strengthened. Finally, the importance of traditional amenities has weakened, while that of experiential content has grown. For hotels to appeal to customers, including Generation MZ, in the future, this study proposes a complex hotel that can flexibly change its existing functions and structures. The information and knowledge gained from this study will contribute to planning a hotel space for the COVID-19 era.

Exploring the Drivers of Visitor Loyalty in the Context of Outdoor Adventure Parks: The Case of Arsenal Park in Romania.

Outdoor adventure parks are highly important for contemporary society, having positive social, economic, and environmental impacts. Nevertheless, to fulfill their positive role in society, and to be economically sustainable, such parks need to nurture visitor loyalty. Drawing on previous fundamental research results that ascertain that customer satisfaction has a positive influence on customer loyalty, the objective of the current research is to explore the specific elements of outdoor adventure park visitors’ satisfaction, within an applied research framework, in order to emphasize those attributes that have a significant impact on visitors’ loyalty. For that, an online survey was conducted among the visitors of Arsenal Park, Romania, one of the largest adventure parks in south-eastern Europe. Data were analyzed using partial least squares structural equation modeling (PLS-SEM). Our results show that visitors’ satisfaction with respect to the safety and equipment involved in amusement services, the ambience of the park’s food and beverage facilities, and the quality of the food are the most important satisfaction constituents for enhancing visitor loyalty in the context of outdoor adventure parks. By formatively specifying the exogeneous variables of our model (in contrast with the omnipresent reflective measurements used in previous studies), and by employing the importance–performance map analysis (IPMA), we clearly emphasize those particular aspects that are under the control of outdoor adventure parks’ managers, which significantly impact their visitors’ loyalty, as well as the way in which managers can clearly identify those attributes that need improvements.

Persepsi Wisatawan Terhadap Kualitas Pelayanan Makanan dan Minuman Pada Homestay. Kasus di Desa Undisan, Bangli

The food and beverage facilities served at the homestay in Undisan Village are still very simple in terms of processing, presentation and service. Therefore, it is necessary to know the perception of tourists on the quality of service, especially the food and beverages served. The purpose of this study was to determine tourists' perceptions of the quality of food and beverage service at the homestay in Undisan Village, Bangli. The respondents were tourists who stayed at the homestay in Undisan Village. The sampling technique used in this study is non-probability sampling with purposive sampling method, because the population is unknown. The number of sample was 75 people. The collected data were analysed with descriptive qualitative and quantitative. The results showed that the perception of tourists on the quality of food and beverage services at the homestay in Undisan Village was very good, namely 4.31. Of the 5 dimensions of service, the dimension that received the highest score was reliability, namely 4.40 which was categorized as very good. Meanwhile, the dimension of physical evidence gets the lowest score, namely 4.18 which is in good category. While the dimensions of responsiveness, assurance and empathy got the same score, namely 4.32 which is in the very good category.

MUTU PELAYANAN PUSKESMAS RAMAH ANAK

The city of Magelang is one of the implementers of a child-friendly service quality program. Children have the right to obtain satisfactory health services, one of which is the service of childfriendly health centers. Children who come to the Puskesmas are expected to get comfort during the examination process. Research conducted at the Puskesma of Magelang City showed that the perceived quality of child-friendly Puskesmas services provided by health workers was good, but the assessment to the satisfaction of the quality of children's services was still lacking especially in terms of infrastructure such as the absence of food and beverage facilities for children. mother and child while breastfeeding such as the ASI corner room, a playground in the waiting room and playground equipment for children during health checks. This facility is very useful for making children not anxious or afraid when examined so as to eliminate the trauma of children during health checks. In the absence of trauma, it is hoped that children will be easily invited to seek treatment at the Puskesmas when they are sick, so that they can be treated quickly. Management organization policy is needed to fulfill infrastructure facilities for children. The better quality ofservice provided will further increase customer satisfaction.

ENHANCING LOCAL ECONOMIC THROUGH RURAL TOURISM : CASE STUDY CISEENG VILLAGE

Five aspects in the development have been observed namely transportation, accommodation, food and beverage facilities, tourist attraction, souvenir. This study use qualitative study approach. The data used are primary and secondary data collected in several ways including observation, interviews, documentation and literature. This study focusing on identify potency of Ciseeng village, business opportunity and employment and marketing strategy to enhance local economy. Result show that there is open wide opportunity for Ciseeng village to enhance local economy through rural tourism, operated and managed by community. Motivation and commitment to learn and to grow are needed in this community. This study was conducted with the aim of giving input and encouraging creativity to the local community, the Government of Bogor Regency, the Tourism Local Community Leader to enhance local economy.

Food and Beverage Business and Social Media Usage

Bu arastirma Eskisehir’de faaliyet gosteren yiyecek icecek isletmelerinin sosyal medya uygulamalarindan ne derece yararlandiklarini ortaya koymak amaciyla yapilmistir. Bu amac dogrultusunda hazirlanan anket formlari Eskisehir’de 28 adet turizm isletme belgeli yiyecek icecek isletmesinin sahibi ya da yoneticisi tarafindan cevaplandirilmistir. Arastirmadan elde edilen veriler tanimlayici istatistikler kullanilarak analiz edildiginden, hipotezler kurulmamis, neden sonuc iliskileri incelenmemis, korelasyonel iliskiye yonelik analizler gerceklestirilmemistir. Veriler degerlendirmesi asamasinda frekans analizi ve agirlikli ortalama hesaplari yapilmistir. Elde edilen sonuclar, yiyecek ve icecek isletmelerinin sosyal medya araclarini aktif bir bicimde kullandiklarini, reklam ve pazarlama faaliyetlerinin yurutulmesinde sosyal medyanin sagladigi olanaklardan faydalandiklarini ve hedef kitleleri olan musterilerle sosyal medya sayesinde daha hizli, kolay, ucuz ve etkili bir iletisim kurabildiklerini gostermektedir. Ayrica internet ortaminin sagladigi etkilesimsellik sayesinde yiyecek icecek isletmelerinin musterilerden gelen taleplere de hizli bir bicimde yanit verebildikleri tespit edilmistir

A restaurant quality model based on marketing factors

Previous studies have highlighted the importance of several quality factors in guests’ assessment of restaurant quality. As there is no general consensus on which marketing quality factors really matter in assessing the quality of the dining experience in the previous literature, this paper describes and tests the development of a marketing-oriented Restaurant Quality Model (RQM 7P). In addition, this study tests whether guests’ perceive overall restaurant quality offerings as coherent. Special attention was devoted to a marketing perspective (7P). Following the discussion of the conceptualization and operationalization of the restaurant quality construct, the procedures used in constructing and refi ning a multiple-item scale to measure restaurant quality are described. Evidence of the scale’s reliability, factor structure and validity on the basis of analysing data is presented next. A sample of 1,998 valid questionnaires obtained by domestic guests in different restaurant facilities in Slovenia is analysed. Results show that guests perceive restaurant quality according to three marketing quality dimensions – (1) people, (2) placement, and (3) product (food) and physical evidences, while other marketing factors are not statistically signifi cant in determining restaurant quality. In addition, the results indicate that guests perceive restaurant quality offerings as highly incoherent. From a theoretical point of view, this study contributes by developing a restaurant quality model based on marketing factors. In addition, it is the fi rst study to test the perception of all seven marketing dimensions in the restaurant industry, and it provides insights regarding how guests perceive restaurant offering coherency. This research has thrown up many questions in need of further investigation. Future research should include a cross-national study involving different segments of guests in different types of food and beverage facilities.

Relative impact of on-road vehicular and point-source industrial emissions of air pollutants in a medium-sized Andean city

Cities in emerging countries are facing a fast growth and urbanization; however, the study of air pollutant emissions and its dynamics is scarce, making their populations vulnerable to potential effects of air pollution. This situation is critical in medium-sized urban areas built along the tropical Andean mountains. This work assesses the contribution of on-road vehicular and point-source industrial activities in the medium-sized Andean city of Manizales, Colombia. Annual fluxes of criteria pollutants, NMVOC, and greenhouse gases were estimated. Emissions were dominated by vehicular activity, with more than 90% of total estimated releases for the majority of air pollutants. On-road vehicular emissions for CO (43.4 Gg/yr) and NMVOC (9.6 Gg/yr) were mainly associated with the use of motorcycles (50% and 81% of total CO and NMVOC emissions respectively). Public transit buses were the main source of PM10 (47%) and NOx (48%). The per-capita emission index was significantly higher in Manizales than in other medium-sized cities, especially for NMVOC, CO, NOx and CO2. The unique mountainous terrain of Andean cities suggest that a methodology based on VSP model could give more realistic emission estimates, with additional model components that include slope and acceleration. Food and beverage facilities were the main contributors of point-source industrial emissions for PM10 (63%), SOx (55%) and NOx (45%), whereas scrap metal recycling had high emissions of CO (73%) and NMVOC (47%). Results provide the baseline for ongoing research in atmospheric modeling and urban air quality, in order to improve the understanding of air pollutant fluxes, transport and transformation in the atmosphere. In addition, this emission inventory could be used as a tool to identify areas of public health exposure and provide information for future decision makers.

The Usage of Mobile Applications in Food and Beverage Facilities: An Example of Foursquare

2010 yilinda ABD'de gelistirilen Foursquare uygulamasi, gunumuzde kullanilan en populer yer bildirim araclarindan biridir. Yiyecek icecek isletmeleri ve musterileri tarafindan yaygin olarak kullanilan Foursquare uygulamasi isletmelere, mevcut musterilerle gercek zamanli iletisim kurmalarini saglayarak, potansiyel musterilere ulasmada yardimci olmaktadir.Bu calismanin amaci, tuketicilerin yiyecek icecek isletmelerinde Foursquare uygulamasini tercih etme nedenlerini tespit etmek, uygulamaya yonelik tuketicilerin onerilerini ve goruslerini belirlemektir. Veriler670Foursquare kullanicisindan soru formu kullanilarak toplanmistir. Verilerin analizinde mutlak ve yuzde deger, aritmetik ortalama ( ), standart sapma (SS), student's t testi, one way anova ve tukey testinden yararlanilmistir.Arastirma sonunda kullanicilarin Foursquare uygulamasini en cok gittikleri isletmelerde yer bildirimi yapmak, uygulamayi kullanan diger arkadaslarini takip etmek ve yeni yiyecek icecek isletmelerini kesfetmek icin kullandiklari sonucuna ulasilmistir. Erkeklerin kadinlara kiyasla uygulamayi daha yogun kullandiklari; katilimcilarin cogunlugunun, Foursquare uygulamasinda isletmeler tarafindan verilen bilgilerin bir sikâyet sistemiyle denetlenmesi gerektigini ve uygulamada kullanici bilgilerinin daha guvenli hale getirilmesini onerdikleri belirlenmistir

IPA를 이용한 스키리조트 선택속성 평가

The purpose of this studied for setting strategic priorities and for suggesting the rational base by evaluating the both selective attributes importance and satisfaction of ski- resort using IPA method. Data were collected at six ski resorts(Daemyung ski resort, High One ski resort, Phoenix ski resort, Muju ski resort, Yongpyong ski resort and Oak Valley ski resort) from December 4th to 19th in 2010. The 100 Questionnaires were distributed in six each resort and a total of 540 questionnaires out of 600 were used for this study, except 40 unfaithful responses. Collected data were conducted several tests followed: frequency analysis, factor analysis and t-test by using PASW Version 18.0 program. As a result of these data analysis, the conclusions of this study are as follows. First, the variables were about various slope, quality of snow, medical facilities parking facility, free shuttle bus and expenses. Second, the variables that belong to 2quadrant on this graph are extracted from diverse factors: lift use price, lift waiting time, convenient characteristic of mean of transportation, equipment rental price, skis resort location and charge for board and lodging. Third, the variables that belong to 3quadrant on this graph are extracted from diverse factors: gondola, skis resort safety, food and beverage facilities, ski lesson, educational program and skis resort advertisement. Fourth, the variables that belong to 4quadrant on this graph are extracted from diverse factors: rental facilities, time required and event.

The research of Westerner's Consciousness of Asian Food and Beverage Facilities - Focused on Local People's Emotional Cognition Characteristics of Asian Restaurant / Lounge/ Bar in Washington Metropolitan Area -

The research of Westerner's Consciousness of Asian Food and Beverage Facilities - Focused on Local People's Emotional Cognition Characteristics of Asian Restaurant / Lounge/ Bar in Washington Metropolitan Area -

Incorporating Foreign Languages into the Hospitality Curriculum

The hospitality industry, more than ever before, is facing increased multicultural diversity in terms of workforce and tourists using lodging and food and beverage facilities. These changing social statistics require adjustments in the industry, including that of modifying the education of future managers to include the learning of foreign languages, particularly Spanish. This paper is concerned with investigating the prevalent trends of foreign language teaching in hospitality institutions offering baccalaureate degrees and with establishing the general principles of implementing a foreign language curriculum in higher education hospitality programs.

A service performance model of Hong Kong cruise travelers’ motivation factors and satisfaction

The objectives of this study were to find the Hong Kong cruise travelers’ profile, motivation factors, and satisfaction level, and to assess the important determinants and the probability of cruise travelers joining cruise travel again. A structured personal interview was conducted and a systematic sampling approach was used to select 330 respondents from five vessels. A service performance model was adopted and descriptive and logistic regression analysis was employed. The results indicated that the major traveling motivation factors were “Escape from normal life”, “Social gathering”, and “Beautiful environment and scenery”. Travelers reported a high satisfaction level with food and beverage facilities and quality and staff performances. However, they were dissatisfied with the factors of “Attractiveness, variety and organization of entertainment”, “Sport/fitness, shopping and child care facilities”, and “Seating space in F&B outlets”. The most important determinants of joining cruise travel again were “Accommodation”, “Food and beverage” and “Entertainment”.

Food and Beverage Facilities- An Appraisal of Selected Restaurants of Haryana Tourism Resorts

The aim of the study is to evaluate the restaurants of Haryana Tourism Resorts, situated on the National Highway-1, by modifying the guidelines of Ministry of Tourism for assessing restaurants, to find out why they are losing to smaller eating outlets despite the fact that they were first to be there. The study used survey and observation techniques.A checklist was developed with the help of guidelines given by Ministry of Tourism. The study was undertaken at restaurants of Haryana Tourism Resorts situated on NH-1 i.e. from Delhi to Ambala. The study finds that despite the fact that these restaurants are having sufficient facilities but are either underutilized or not maintained. Research surveys are never conducted regarding guest perceptions and remedial steps can only be the answer. The study provides an opportunity to recognize factors that are considered important by the resort clientele. Due to time and money constraints, the study is limited to selected resorts situated on N H- .