ABSTRACT
This research set out to study Food Service Management and Portion Controls in the Hospitality Industry: A case study of the Hospitality Management and Tourism, Elim Top Suit in Plateau State. In the course of the study six Hypotheses were formulated, all in Null form. These Hypotheses were tested at 5% level of significance. The Quasi-Experimental Design was adopted. Questionnaire were distributed to the respondent s and were analyzed statistically using Simple Percentage Method. To measure the significance relationship, the 2 tail-test was applied. Six of the Hypotheses were tested using the SPSS (Statistical Package for Social Sciences). The finding s revealed that there are relationships between the dimensions of Food Service Management (Food Quantity, Standard Food Preparation and Reduced Food Wastage) and the measures of Portion Controls, Standard Recipe and Profitability. Based on the findings, we recommend that Food Service Organizations should put in place effective Food Service Management that will help the organizations manage Food Portions in order to minimize Food Wastage and increase Profitability .
CHAPTER ONE
INTRODUCTION
• Background of study
The growth of any food operation highly depends on the effectiveness of the Management System. In food service organizations, the primary concern is to provide Quality Service to the customers. Quality Service would not only impress the customers but could also maximize the organizational profitability. Organizational goals could be achieved when portion controls are put in place. The standards and standard procedures for production controls are designed to ensure that all portions of any given item conforms to management’s plan for that item, (Dittmer, 2003). Different food products have different serving sizes which could be measured in cups, ounces, grams, slices or in numbers. For a food service organization to achieve high profit margin, proper food serving size measures should be followed. These would increase profit margins on one hand, and reduce wastage on the other. The standard procedures for production controls are designed to ensure that all portions of any given item conform to the management plan. Possibly, each portion of any given item is identical to all other portions of the same item by using the appropriate food serving size measures. Portion of a given item should be identical to one another in three respects. These would include: the ingredients, production methods and quality. When portion controls are adopted in the entire food service establishment, it will enable us to overcome majorities of the problems faced by the industry; problems like customer discontents which should be viewed as a major cause of customer loss and loss of sales. When portion sizes are established and practiced, no customer can compare his or her food portion unfavorably with that of other customers. Also, when portion control is established, it eliminates animosity between kitchen staff and the dining room personnel which could lead to delays in service delivery. The Elim Top Suit was organized by the Department of Hospitality Management and Tourism, University of Jos as a Training Laboratory for Students of the Department to enhance their skills and experience as future industry practitioners. Hence, it was chosen as the case for this study.
1.2 STATEMENT OF THE PROBLEM
The major reason why food service organizations are set up is primarily to maximize profit as they satisfy their customer. The question usually asked here is; how do we achieve the objective of the organization? Having known that the success of food service organization depends on proper portion controls; Portion controls are essential elements of food cost and quantity control. It reduces food waste, ensures customers satisfaction and at a profit to the company. Any extra food added to the customer’s plate is money coming out of your bottom line. While an extra ounce of soup or a handful of cheese may be seen as insignificance, the amount added over an extended period of time could be costing the organization thousands of Naira per year. Excessive portions also contribute to food waste both in terms of plate comings back half full and over-ordering of stock; which might mean that your profits could be going into the garbage every day. As a result of the above issues faced by food service organization, this research study would seek to identify Standard Procedures for Food Service Management and Portion Controls in the Hospitality Industry: A case study of the Elim Top Suit in the Department of Hospitality Management and Tourism, University of Jos.
1.3 OBJECTIVES OF THE STUDY
The aim of this study is to investigate the relationship between Food Service Management and Portion Controls in the Hospitality Industry: A case study of the Elim Top Suit in the Department of Hospitality Management and Tourism, University of Jos.
The specific objectives of this study are:
• To examine the relationship between Food Quantity and Standard Recipe.
• To ascertain the relationship between Food Quantity and Profitability.
• To determine the relationship between Standard Food Preparation and Standard Recipe.
• Ascertain the relationship between Standard Food Preparation and Profitability.
• To examine the relationship between Reduced Food Waste and Standard Recipe.
• To determine the relationship between Reduced Food Waste and Profitability.
• RESEARCH QUESTIONS
The following research questions were addressed in this study:
• What is the relationship between food quantity and standard recipe?
• How does food quantity affect profitability?
• Does standard food preparation influence standard recipe?
• What is the relationship between standard food preparation and profitability?
• Does standard recipe reduced food waste?
• What is the relationship between reduced food waste and profitability?
1.5 HYPOTHESES
HO1: There is no relationship between food quantity and standard recipe. HO2: There relationship between food quantity and profitability.
HO3: There is no relationship between standard food preparation and standard recipe. HO4: There is no relationship between standard food preparation and profitability.
HO5: There is no relationship between reduced food waste and standard recipe. HO6: There is no relationship between reduced food waste and profitability.
1.6 Limitations
Pasek (2007) stated that the limitations of the study are those characteristics of design or methodology that impact or influence the application or interpretation of the results of a study. Limitations are the constraints on generalizability and utility of findings that are the result of how a researcher chose to design the study and/or the method used to establish internal and external validity (Pasek, 2007). Researchers can identify potential weaknesses in research studies through describing limitations (Christensen & Johnson, 2014). There were four limitations in this study. The first limitation was the lack of reliable data as it pertains to food waste within restaurants. The second limitation was the small sample size. The small size was due to potential participants’ expressed apprehension about participating in the study. The third limitation was that the results of the study may not be generalizable across the United States and in other countries. The fourth limitation was that participants may have a particular stance, viewpoint, or other factor driving their participation.
1.7 Delimitations of study
Delimitations are restrictions imposed by a researcher to narrow the scope of a study (Christensen & Johnson, 2014). They are created before any investigations are carried out to reduce the amount of time or effort spent in certain unnecessary, and perhaps even unrelated, areas to the overall study (Alpi, & Evans, 2019). There were two delimitations in this study. The first delimitation was that study participants were purposively selected from crispan luxury apartment and Elim Top Suit jos.
1.8 Significance of the Study
Contribution to Business Practice (Heading Optional)
Approximately 30% of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level (Shneerman & Oria, 2020). Consumers are responsible for 43% of food waste; restaurants are responsible for 18% of food waste, and the percentages of food waste by farmers and distribution facilities are 16% and 13% (USDA, 2013). Most studies concerning food waste concentrate on farmers and distribution facilities, with less focus on restaurants (USDA, 2013). The percentages of food waste by farmers and distribution facilities are lower than that of restaurants. The results of this study may contribute to business practices by sharing set strategies. The strategies may decrease food waste and increase profits.
Increased profits allow restaurant owners to expand. The expansion of the business can result in additional jobs and increased knowledge of food preparation, storage, and usage. The increase in all these factors may enhance business satisfaction and further increase profits.
Implications for Social Change
The implementation of certain strategies to decrease food waste in restaurants could contribute to social change. The contributions may be donations or direct food supply to shelters. Contributions may also include the development of programs to feed underprivileged families. The results of this study may contribute to or provide impetus for positive social change by educating customers on proper nutrition portions, being able to contribute food to vulnerable communities, having more funds available for the implementation of programs within the community, and reducing food at landfills, which means fewer chemicals being excreted into the environment, which results in cleaner air for everyone.
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