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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.)

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