Introducing food and beverage management

Davis, Bernard; Lockwood, Andrew; Alcott, Peter; Pantelidis, Ioannis S.

doi:10.4324/9781315563374-1

Cited by 11 publications

(16 citation statements)

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“…At the same time, they pay attention to the industry as a whole including agriculture, tourism, transportation, and infrastructure development. This indicates that indirect services, ancillary services, and supplementary services are integrated parts of the perceived food service quality that influence food service evaluation [30]. It could be claimed that this view is based on a tourist-etic perspective that is based on a big-picture view regarding the industry.…”

Section: Developing the Tourists' Food Service Evaluation System In Tmentioning

confidence: 99%

An Interpretive Study on Sustainability in the Link between Agriculture and Tourism: Tourist-Stakeholder Satisfaction in Tiantangzhai, China

Han

Akhmedov

et al. 2020

Sustainability

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Tourism and agriculture can contribute to destination sustainability by increasing tourist-stakeholder satisfaction. Grown agriculture is an important component of a rural destination attraction. Nonetheless, tourists’ satisfaction with locally grown agricultural food has been unexplored when it comes to linking tourism with agriculture. The purpose of this study is to develop an understanding of the links between demand for locally grown agricultural products at the destination and the levels of satisfaction among visitors. Theoretical views concerning tourist consumption of local agricultural products and its effects were reviewed. Unstructured in-depth interviews were conducted onsite in Tiantangzhai to investigate the relationship between tourism and agriculture with visitor satisfaction. The sample of respondents consisted of 71 participants who shared their views on the relationship between agriculture and tourism at the destination. Findings were presented in a two-level analysis including the industry focus and a soft-laddering technique that revealed deeper insights. Findings indicate that tourist-stakeholders present a demand-driven economy that can be exploited by local agricultural producers and the tourism economy itself. Theoretical implications point to a more sustainable destination image and practical implications highlight the demand-driven implications of tourist expectations and experience satisfaction.

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Section: Developing the Tourists' Food Service Evaluation System In Tmentioning

confidence: 99%

An Interpretive Study on Sustainability in the Link between Agriculture and Tourism: Tourist-Stakeholder Satisfaction in Tiantangzhai, China

Han

Akhmedov

et al. 2020

Sustainability

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“…Life cycle assessment (LCA) has been used to estimate the environmental impacts of pasta cooking and distribution to consumers, following the ISO 14040/44 methodology (ISO, 2006a;b). The goal of the study and the data used are detailed in the sections below, together with the assumptions.…”

Section: Methodsmentioning

confidence: 99%

“…Such systems transform a diverse combination of inputs into desired outputs (Smith and West, 2003). A commonly accepted definition of the term "catering" or "food service" is "the provision of food and beverages away from home" (Davis et al 1998). Traditionally, catering has been divided into the "cost food service sector" or "contract catering", which, broadly speaking, refers to not-for-profit catering activities, and the "profit sector" (Smith and West, 2003).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of environmental impacts in the catering sector: the case of pasta

Fusi

Guidetti

Azapagic

2016

Journal of Cleaner Production

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Despite its enormous size and economic value, there is currently scant information on environmental impacts from the catering sector. At the same time, the awareness of and preferences for environmentally sustainable food preparation and consumption are growing. In general, two catering approaches are practiced: cook-serve and deferred. In the former, food is cooked and immediately served to consumers while the latter allows for the food to be prepared at times and places completely different from consumption. This study, based in Italy, focuses on environmental impacts of deferred catering with the aim of evaluating different options for food preparation and distribution, to help identify environmentally sustainable solutions. For these purposes, the case of pasta, one of the most popular foods worldwide, is considered. Two main types of deferred system (cook-warm and cook-chill) and cooking technologies (pasta cookers and range tops) used in the catering sector are evaluated. The results suggest that cooking in pasta cookers saves up to 60% of energy and 38% of water compared to range tops and therefore reduces by 34-66% the impacts associated with pasta preparation. The environmental impacts of pasta cooking could also be reduced by using gas rather than electric appliances as the impacts of the latter are higher by 13-98%. In the current study, pasta cooking is the major hotspot in both the cook-chill and cook-warm chains. Overall, the impacts from the cook-chill chain are 17-96% higher than from the cook-warm system, mainly because of the use of refrigerants and higher consumption of energy.

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“…This research has important practical implications because it offers relevant information about aspects of training programs for managers and supervisors of multi-unit restaurants that have not been addressed in depth. In this regard, it is important to highlight the significance that traditionally has been given to managers and supervisors of multi-unit restaurants in providing quality service to customers and giving consistency to the activities carried out by a staff with a high degree of turnover (Davis & Stone, 1991). When designing training programs, companies must take into account that their success will be significantly influenced by the efforts trainers make to articulate the knowledge to be transmitted.…”

Section: Managerial Implicationsmentioning

confidence: 99%

“…As Krueger (1991) argues, the costliest consequences of poorly done work are observed in restaurant job positions that require relatively higher qualifications, such as managers or supervisors, rather than in the more operational positions. In fact, due to the high turnover rates, managers and supervisors have to give consistency and homogeneity to the activities carried out by the staff in order to maintain the standards established for the unit (Davis & Stone, 1991). Therefore, this human capital must be adequately developed, and attention must be paid to the development of unit managers' skills, not only for their daily work, but also for their career development (Rivera et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Training Success in Restaurants: The Trainer’s Effort to Articulate Knowledge

Ballesteros-Rodríguez

Hernández-López

Vera

et al. 2020

International Journal of Hospitality & Tourism Administrati

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This paper analyzes how the trainer's effort to articulate the knowledge transmitted during the training sessions influences training success in restaurants. An empirical study was conducted using a sample of 114 managers and supervisors of multi-unit restaurant companies in the Canary Islands, and Structural equation modeling was used to test the proposed model. Results reveal that the trainer's effort to articulate knowledge has a positive and significant influence on training success, and this effort increases when the knowledge transmitted is new and specific, but not when it is complex. Knowledge management theory is used to analyze training from another perspective.

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Introducing food and beverage management

Cited by 11 publications

References 0 publications

An Interpretive Study on Sustainability in the Link between Agriculture and Tourism: Tourist-Stakeholder Satisfaction in Tiantangzhai, China

An Interpretive Study on Sustainability in the Link between Agriculture and Tourism: Tourist-Stakeholder Satisfaction in Tiantangzhai, China

Evaluation of environmental impacts in the catering sector: the case of pasta

Training Success in Restaurants: The Trainer’s Effort to Articulate Knowledge

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