Article Title: A Correlation study between student performance in Food and Beverage Services course and internship in F&B
Department of Hospitality Business
Author/ Date: Dexter R. Buled, Sevillia S. Felicen, Abigail I. Manzano/ June 2014
Theoretical Highlights of the
Objectives Methodology Framework Findings The study aimed to assess This is to determine Participants Data-gathering Procedure Data Analysis The students have the relationship between internship performance in The participants of the Documentary analysis All data were encoded, satisfactory academic the performance of the food and beverages study are total was done on the tallied and interpreted performance rating in the students or food and services in hotel restaurant population or 64 of the evaluation forms course food and beverage using difference beverages services course. and other hospitability students in terms in service. They obtained the provided to the students statistical tools. These Also to propose an action establishment in terms of Food and Beverage highest very good plan to improve the course skills and knowledge to test Department in the by the internship office. include frequency distribution and ranking performance evaluation program the performance of the different hospitality in order to identify the rating in personality students in the course. business performance of students. followed by attitude, establishment. They knowledge and skills. should be presently enrolled in Bachelor of Science in international Hospitality Management specialized in Hotel and Restaurant Administration students were evaluated by the managers or supervisor of the esblishment where they have undergone their training. Article Title: A Validation study of University Level Food and Beverages Curriculum Author/ Date: Leslie G. Jett/ July 2010
Theoretical Highlights of the
Objectives Methodology Framework Findings Explains how to deliver to To knows the personality Participants Data-gathering Procedure Data Analysis The student can learn a lot guest driven service by traits for fund service Students, employee Hand-out, video and Visual is most of skills through experience, finding out what guest want personnel gears for service lecture, chart, convenient and reliable.. when you get to know the and expect then exceeding person type of restaurant situation you will learn the demonstration. their expectation by and cuisme cleanliness basic resolution knowledge correctly handling between the course and and skills needed. movements of truth other task, suggestive selling. Article Title: Analysing the Food and Beverage Sector in Care Homes Author/ Date: Simon Borg, 2017
Theoretical Highlights of the
Objectives Methodology Framework Findings The major objective of this The main problem might be Participants Data-gathering Procedure Data Analysis The main concept was the thesis is to compose a the lack of food service People who are the The author used a A vast 36-year interviews that were concise, reliable and useful training and customer care service providers in qualitative system to experience in the scheduled and conducted write up of the current awareness, since both these care homes. within the care home sector. construct his work. hospitality industry has situation in the food and topics are absent from the These interviews were of greatly benefitted the beverage departments in initial stages of the high importance to the final the care homes for the previously care training researcher throughout this thesis. completion of this thesis as elderly; the objective is to programmes. the writer wanted to actually help as much as one can to improve the standards in all feel what is happening and the food and beverage why, behind the doors of departments in the care each establishment. homes for the elderly. 1.) Where and why is the system failing? 2.) What has to be done to prevent and correct failures? Article Title: Service Quality and Customer satisfaction in the Restaurant Business Author/ Date: Abadh Jibi Ghimire, 2012
Theoretical Highlights of the
Objectives Methodology Framework Findings The main purpose of the Service Quality Participants Data-gathering Procedure Data Analysis This service quality and survey is to give the Management in Hospitality, The respondents were The research method is The aim of the thesis was customer satisfaction are in customers an opportunity to Tourism and Leisure female above 26. quantitative, including a to give quality service a mutual relationship. This express their opinions so focuses approaches and is a modern age and the questionnaire, and and make the customer that the food quality and strategies that will augment customers have different qualitative including satisfied. excellent services could be the distribution of services, desires and needs. So, to improved. and supplies fair and Structured interviewing. offer the quality services understandable annotation and make them satisfied are The aim of the thesis was of theoretical ideas and to give quality service and their practical operations. the main responsibilities of make the customer (Kandampully, Mok & the organization. satisfied. In the food Sparks 2001.) industry there are fewer opportunities for building If the customer’s problems up competitive benefits are not solved by the unless knowledge applying organization, then the to the business environment customer are totally is analyzed. dissatisfied with the services and it might make it a big issue for the organization. (Ramachandran 2006.)