Beverage Service Research Articles

Addressing the Economic Impacts of COVID-19: A Gender-Based Training Needs Assessment and Intervention in Barangay Acmac, Iligan City

This study aims to evaluate the gender-based training needs of men and women impacted by COVID-19 in Barangay Acmac, Iligan City. Using Participatory Needs Assessment (PNA), the research allowed 30 men and 30 women to identify their economic challenges and propose solutions. Key findings include: before the pandemic, 78% of respondents were employed full-time, with 80% of men and 76% of women in such roles. Post-pandemic, many transitioned to part-time work, with 43% now working part-time (30% of men and 56% of women). Prior to COVID-19, 73% relied on formal paid work as their main income source. Post-pandemic, income sources diversified, with some retaining formal work (19% of men and 30% of women) and others turning to trading (9%), service businesses (8%), and technical work (6%). A substantial 96% of respondents (29 men and 29 women) reported changes in income sources since March 2020. In addition, men preferred welding training, while women prioritized cookery training. Additional male interests included masonry, automotive servicing, driving, and electrical work, while women showed interest in Food and Beverage Services NC II certification. The study highlights the need for targeted livelihood training to address the economic challenges caused by COVID-19.

Role of Bar and Restaurant Management System: Case of London Lounge, Ubungo Dar-es-Salaam

This study aims at revealing the role played by Bar and Restaurant Management System (BRMS) in Tanzania, by studying its functionalities and user perceptions and later providing recommendations that will improve the Food and Beverage (F&B) services. London Lounge was selected as a case study to represent the middle-class bar within the country that makes use of BRMSs. The literature shows that the common design of BRMS include functionalities for accounting, inventory and employee management where the system users had positive perception on the advantages of system usage except for the inexperienced users. Focus group discussion was used as the method for data collection where the study team identified that the appropriate system users are Counter Attendants, Supervisors, Managers and the Director. The findings revealed that the system had enough functionality to exhaust the principal duties for each system user based on their job positions and hence played a big role in managing their operations. The study highlighted some system weaknesses hence provided the recommendations to improve the functionalities of the system and attract more users towards system usage. Future research on design and development of BRMS integrated with other systems to manage multiple businesses under the same ownership is highly recommended in this study.

Service Encounter Front Office Di Yogyakarta Marriott Hotel

Service encounter implemented at Yogyakarta Marriott Hotel, one of the leading five-star hotels in Yogyakarta, Indonesia. Aspects such as interaction with the receptionist, room service, food and beverage service, and complaint handling were analyzed to identify their contribution to building a satisfying guest experience. The hotel utilizes modern technology and implements high service standards to improve efficiency and personalization of service. The findings indicate that the implementation of effective service encounters at Yogyakarta Marriott Hotel plays a significant role in enhancing guest satisfaction and customer loyalty. Well-trained staff, spontaneous actions, and responsive problem-solving skills contribute to creating a memorable stay experience. Efficient check-in and check-out processes, 24/7 room service, and informative concierge services are integral parts of the service encounter offered by this hotel. In addition, personalization of service and small gestures such as surprises for special moments build positive relationships with guests. The study concluded that the implementation of superior service encounters provides significant added value, strengthening the image of Yogyakarta Marriott Hotel as a premier hospitality destination in Yogyakarta. The hotel successfully meets guest expectations by providing a high-quality service experience, which differentiates it from competitors in the hospitality industry.

Job Satisfaction in Kathmandu's Hospitality Industry: Exploring Work Environment, Compensation, and Employee Retention

The paper discusses the job satisfaction of employees in the hospitality industry, relating to star-rated hotels and high-quality restaurants in Kathmandu. In this sector, which faces long hours of work, high labor turnover, and heavy workloads, the present research study has tried to assess the satisfaction of the employees concerning the work environment, compensation, workload, benefits, job security, and professional development opportunities. Data for this descriptive quantitative research design were obtained from 144 employees from various departments, mainly food and beverage service and food production. The findings showed that workers were satisfied with their remuneration and work-life balance, as well as working conditions in general: 87.5% were adequately compensated, and more than 90% considered work in a positive light. However, a few respondents were not satisfied with how workload is managed and adequate benefits. The study concludes by stating that job satisfaction has a pivotal role in minimizing turnover of workers, improving productivity, and increasing commitment among workers, which thus gives the management a legitimate reason to make it a priority in the industry.

Assessment of Equipment Handling Practices in the Hospitality Industry: A Case Study of Kathmandu’s Key Departments

This study investigates equipment handling practices within the hospitality industry in Kathmandu, focusing on the frequency of use, types of equipment handled, training provided, and safety measures observed. A descriptive research design was employed, utilizing a quantitative survey approach that targeted 125 participants across three key departments: food production, food and beverage service, and housekeeping. Random sampling techniques were applied to conduct in-depth inspections, evaluate staff training, and assess the documentation and maintenance routines. The findings reveal that a significant portion of staff handles equipment daily, with food production equipment being the most commonly used. While training on equipment handling is regularly provided, issues such as the lack of written guidelines, limited access to personal protective equipment (PPE), and infrequent maintenance checks were identified as critical concerns. Additionally, safety protocols, particularly for heavy equipment, and the clarity of operational instructions were found to be inadequate in some cases. The study underscores the importance of consistent training, proper documentation, and the implementation of safety protocols to enhance equipment handling practices in the hospitality sector.

Otel çalışanlarının perspektifinden gayri ahlaki müşteri davranışları

Hotels operating for customer satisfaction experience some failures in the service delivery process. It is stated that the failures experienced may be caused by customers violating generally accepted behaviours. Jaycustomer behaviours ranging from theft to sexual harassment have severe effects on businesses, employees and other customers. This study aims to reveal various jaycustomer behaviours encountered by hospitality business employees in contact with guests and the approaches employees use to address these behaviours. In this context, semi-structured interviews were held with 12 department employees interacting with customers in five-star hotels in Kuşadası. The fact that employees working in animation, housekeeping, front office and food and beverage services departments, who have close interaction with customers, are included in the sample reflects the originality of the research. The data obtained was analysed using descriptive analysis. In this context, it has been observed that all department employees encounter jaycustomer behaviours. They commonly exhibit behaviours such as transferring information to their superiors, explaining, apologising and moving away from the environment to solve these problems. As a result of the research, essential inferences were provided to the relevant literature and hotel managers.

The Characteristics of Organic Waste in Hotel Aston Kartika Grogol

A hotel is a property that provides temporary accommodation, food and beverage services to guests with a variety of other facilities. Waste generation from hotels is a equal by organic and inorganic waste, of course efforts are needed to deal with this problem. The purpose of this study was to analyze the composition of organic waste in the form of food loss and food waste and to plan a hotel organic waste. Using 2 variables, namely the composition of the type of organic waste. The composition of the waste used was food loss and food waste. The results of the comparison of composting results with SNI 7763:2018 show that the water content exceeds the quality standard. The conclusion of this research is a 50% organic waste with a recycling potential of 100%. The composition of organic waste at Aston Kartika Grogol Hotel in the form of food loss comes from restaurants, kitchens, and meeting rooms that are put together in kitchen trash bags as much as 13%. For food waste, Aston Kartika Grogol Hotel comes from the rooms, public areas, restaurants, kitchens, and there is waste from meeting rooms which are combined into kitchen waste bags as much as 36% of the total hotel waste.

A Linguistic Approach To Teaching English For Specific Purposes For Food And Beverage Service Students

A Linguistic Approach To Teaching English For Specific Purposes For Food And Beverage Service Students

Long-term effects of an alcohol prevention program at licensed premises: a Swedish 20-year follow-up study.

In 1996, a multicomponent community-based alcohol prevention program in Responsible Beverage Service (RBS) targeting licensed premises was developed by STAD (Stockholm Prevents Alcohol and Drug Problems) and implemented in Stockholm, Sweden. The program consists of community mobilization and collaboration, training, and enforcement. Early evaluations have shown a significant increase in the refusal rates of alcohol service to intoxicated patrons, from 5% in 1996 to 70% in 2001, and a 29% decrease in the frequency of police-reported violence. A cost-effectiveness analysis showed a cost-saving ratio of 1:39. The program was institutionalized by a collaborative steering group consisting of community stakeholders. This study aimed to evaluate the long-term effects over 20 years of the RBS program. The indicator chosen was the rate of alcohol overserving to obviously intoxicated patrons at licensed premises in Stockholm. A 20-year follow-up study was conducted using the same procedure as the baseline and previous follow-ups. Professional male actors (pseudopatrons) were trained by an expert panel to enact a standardized scene of obvious alcohol-intoxication. In 2016, 146 licensed premises located in the central part of Stockholm were randomly selected and visited. A review of program implementation from its initiation 1996 was conducted, examining critical events, including commitment from key actors in the community, training of bar staff, and enforcement. At the 20-year follow-up, pseudopatrons were refused alcohol service in 76.7% of the attempts, which was at the same level (70%) as in the follow-up in 2001, thus indicating sustained effects of the RBS program. Compared with previous follow-ups, serving staff used more active intervention techniques in 2016 toward intoxicated patrons, such as refusing to take the order (56.9% in 2016 vs. 42.0% in 2001), and fewer passive techniques, such as ignoring patrons (6.5% in 2016 vs. 15.5% in 1999) or contacting a colleague (4.1% in 2016 vs. 25% in 2001). The sustained long-term effects of the RBS program are unique and can be explained by the high level of institutionalization of the multicomponent program, which is still ongoing in Stockholm. These findings can inform the dissemination of the program to other countries and settings.

PENGARUH DIFERENSIASI PRODUK, DIGITAL MARKETING DAN KEBIJAKAN HARGA TERHADAP KEPUTUSAN WISATAWAN MENGINAP DI THE COMPASS ROSE UBUD

AbstractThe tourism industry is an important sector in national development. Bali is a province in Indonesia which is well known for having extraordinary tourism potential. Hotel is an accommodation facility that provides lodging facilities as well as food and beverage services which are commercial in nature and are growing rapidly. The beauty of the beaches in Bali can be an added value for the hotel itself and an attraction for tourists who will stay at that place. The purpose of this study is to analyze the effect of Product Differentiation, Digital Marketing and Pricing Policies on Tourist Decisions di The Compass Rose Ubud.The research location is The Compass Rose Ubud Bali. The method of determining the sample using the method purposive sampling. The sample of this research is consumers or customers who are aged 17 years and over as many as 110 respondents. The analysis technique used is multiple linear regression analysis.The results of the study show that product differentiation has a positive and significant effect on tourists' decisions at The Compass Rose Ubud. Digital marketing positive and significant effect on tourists' decisions The Compass Rose Ubud. Pricing policy has a positive and significant effect on tourist decisions. Product differentiation, digital marketing and price policy has a positive and significant effect on tourists' decisions The Compass Rose Ubud. Differentiation variables the product has the most dominant influence on tourists' decisions at The Compass Rose Ubud.

Optimizing the Role of Food & Beverage Services in Increasing Guest Satisfaction at the Suku Restaurant, Conrad Bali

Optimizing the Role of Food & Beverage Services in Increasing Guest Satisfaction at the Suku Restaurant, Conrad Bali

The Pathway to Improve English Ability for Cruise Ship Food and Beverage Service with Project-Based Teaching as the Core

The Pathway to Improve English Ability for Cruise Ship Food and Beverage Service with Project-Based Teaching as the Core

Analysis of green practice at food and beverage department of ML hotel

The aim of this research is to find out how far green practice behavior has been implemented in the food and beverage department at the M Hotel, Bali. Green practices are important to practice because this is one way to support efforts to reduce global warming. Green practice includes green action, green food, and green donation. Green action is demonstrated by activities that protect and preserve nature, such as reducing the use of plastic and recycling waste, and using environmentally friendly equipment. Green food consists of using local and organic food ingredients that support the environment for the long term. Meanwhile, green donations take the form of donating funds, participating in community projects, and educating the public about the impacts of environmental damage and how to overcome them. This research data collection method was carried out using interviews, observation, documentation, and literature study. Interviews were conducted with 4 people as informants. They are a manager of food and beverage, supervisor of food and beverage service, bar supervisor, and chef de partie. This research uses qualitative analysis techniques. The data is then reduced by summarizing and grouping the data and then displaying it in a table for further conclusions. In this research, it is known that the food and beverage department has implemented green practices but still need to be improved.

AI-Driven Innovations in Food and Beverage Service: A Roadmap to Future Hospitality

Artificial Intelligence (AI) is increasingly revolutionizing the food and beverage service industry by offering innovative solutions to enhance operational efficiency and personalize customer experiences. This abstract explores the transformative impact of AI technologies such as machine learning, predictive analytics, and robotics on various aspects of hospitality operations. AI-driven automation streamlines kitchen processes, optimizes inventory management, and reduces operational costs, thereby improving service consistency and profitability (Alsmadi et al., 2020; Li et al., 2021).AI facilitates personalized client interactions by analyzing vast datasets to understand individual preferences, dietary restrictions, and purchasing behaviors. This capability empowers establishments to offer tailored menu recommendations, personalized promotions, and interactive dining experiences that cater to diverse consumer needs (Chen et al., 2019; Huang et al., 2020). AI's integration into the food and beverage service industry significantly enhances customer satisfaction and loyalty while concurrently boosting revenue through targeted marketing and operational efficiencies. By leveraging AI technologies such as machine learning and predictive analytics, establishments can tailor offerings to meet individual preferences and anticipate consumer behavior, thereby fostering stronger customer relationships. Moreover, the future trajectory of AI in this sector foresees advancements in IoT integration, AR applications, and blockchain technology. These innovations are set to further transform operations by optimizing efficiency, enriching customer interactions, and ensuring robust supply chain transparency. IoT devices, for instance, will facilitate real-time data collection and analysis, thereby enhancing inventory management precision and optimizing resource allocation to meet demand fluctuations effectively. AR applications will offer immersive dining experiences, allowing customers to interact with digital menus or view culinary presentations. Blockchain technology will enhance transparency and traceability, ensuring food safety and compliance with regulatory standards. Together, these innovations will enable food and beverage establishments to innovate and differentiate themselves in a competitive market landscape, ultimately shaping the future of dining experiences worldwide to further optimize operations and enhance transparency in supply chain management (Jiang et al., 2023; Wang et al., 2023).

Enhancing efficiency and Personalization in Food and Beverage Service through AI: Future Trends and Challenges

Artificial Intelligence (AI) is increasingly revolutionizing the food and beverage service industry by offering innovative solutions to enhance operational efficiency and personalize customer experiences. This abstract explores the transformative impact of AI technologies such as machine learning, predictive analytics, and robotics on various aspects of hospitality operations. AI-driven automation streamlines kitchen processes, optimizes inventory management, and reduces operational costs, thereby improving service consistency and profitability (Alsmadi et al., 2020; Li et al., 2021).AI facilitates personalized client interactions by analyzing vast datasets to understand individual preferences, dietary restrictions, and purchasing behaviors. This capability empowers establishments to offer tailored menu recommendations, personalized promotions, and interactive dining experiences that cater to diverse consumer needs (Chen et al., 2019; Huang et al., 2020). AI's integration into the food and beverage service industry significantly enhances customer satisfaction and loyalty while concurrently boosting revenue through targeted marketing and operational efficiencies. By leveraging AI technologies such as machine learning and predictive analytics, establishments can tailor offerings to meet individual preferences and anticipate consumer behavior, thereby fostering stronger customer relationships. Moreover, the future trajectory of AI in this sector foresees advancements in IoT integration, AR applications, and blockchain technology. These innovations are set to further transform operations by optimizing efficiency, enriching customer interactions, and ensuring robust supply chain transparency. IoT devices, for instance, will facilitate real-time data collection and analysis, thereby enhancing inventory management precision and optimizing resource allocation to meet demand fluctuations effectively. AR applications will offer immersive dining experiences, allowing customers to interact with digital menus or view culinary presentations. Blockchain technology will enhance transparency and traceability, ensuring food safety and compliance with regulatory standards. Together, these innovations will enable food and beverage establishments to innovate and differentiate themselves in a competitive market landscape, ultimately shaping the future of dining experiences worldwide to further optimize operations and enhance transparency in supply chain management (Jiang et al., 2023; Wang et al., 2023).

The Interplay of Local- and State-Level Alcohol Policies in the United States.

Most research on alcohol control policies in the United States has focused on the state level. In this study, we assessed both local and state policy prevalence and restrictiveness in a nationwide sample of cities. We conducted original legal research to assess prevalence of local-level policies across 374 cities (48 states) in 2019 for the following seven policy areas: (a) drink specials; (b) beverage service training; (c) minimum age for on-premise servers and bartenders; (d) minimum age for off-premise sellers; (e) prohibitions against hosting underage drinking parties (i.e., social host provisions); (f) bans on off-premise Sunday sales; and (g) keg registration. We obtained parallel state-level policies from the Alcohol Policy Information System. We assessed the restrictiveness of existing policies and how these compared across local and state levels. We found that for six of the seven policy areas, the majority of cities (53% to 83%) had only a state-level policy. Few cities (0% to 8% across policy areas) had only a local-level policy. The percentage of cities that had an alcohol policy at both the local and state levels ranged from less than 1% to 19% across policy areas, and the policies were mostly equally restrictive at both levels. The lack of local policies may point to areas where these localities could strengthen their alcohol policy environments. Additional research is needed to understand how the prevalence and restrictiveness of local and state policies are associated with public health harms such as traffic crashes.

Leading Sector Development Strategy in the Economic Structure of Jambi City.

The research article titled "Leading Sector Development Strategy in the Economic Structure of Jambi City" aims to analyze the economic landscape of Jambi City and formulate data-driven policy strategies for economic development. The study utilizes a mix of quantitative and qualitative methods, including SLQ, DLQ, MRP, Overlay, Classic Shift-Share, Esteban Maquila’s Shift-Share, Klassen Typology, SWOT, IFAS, and EFAS analyses. The findings highlight promising sectors such as trade, accommodation, food and beverage services, and corporate services. The research also identifies shifts in the economic structure and competitive advantages in various sectors. Furthermore, the study formulates policy strategies for the development of selected leading sectors in Jambi City. The article provides valuable insights for policymakers and stakeholders in Jambi City to prioritize and plan for economic development

The moderating role of food and beverage service quality in the nexus between cost systems and financial performance indicators in the restaurant context

The moderating role of food and beverage service quality in the nexus between cost systems and financial performance indicators in the restaurant context

The potential impact of cost systems in enhancing food and beverage service quality: Moderation roles of education level and career experiences

The potential impact of cost systems in enhancing food and beverage service quality: Moderation roles of education level and career experiences

Analysis of Psychosocial Support for Workers in Tiwingan Lama Port Area Post Covid-19 Pandemic

The Covid-19 outbreak significantly impacts community performance and the psychosocial well-being of workers at Tiwingan Lama port. According to Central Statistics Agency (BPS) data, the most affected businesses in the port area are food and beverage services (92.47%), general services (90.90%), and transportation and warehousing (90.34%). This research aims to provide an overview of the impact of the COVID-19 pandemic, psychological conditions, and the influence of providing psychosocial support on workers in the Tiwingan Lama port area. This study used mixed methods with a sample size of 55 people selected by purposive sampling. Quantitative data analysis technique employs Likert scale data tabulation, while qualitative data utilizes a narrative approach. The qualitative study found that during the pandemic, workers in the Tiwingan Lama port area suffered income loss which causing stress. Results showed 80% were negatively affected, while 20% were positively affected by COVID-19. However, post-pandemic, the majority of workers have good psychological conditions, which is 70%, and 30% have poor psychological conditions. This is influenced by the social support received, as evidenced by the results showing that 66% received positive social support, while the remaining 34% received negative social support.