Managing food and beverage departments in hotel businesses

Abstract

Due to the rapid development of tourism in Greece, a need for the improvement of hotel services is becoming more and more essential. Particularly, it is important to pay attention to the section of food and beverages. The quality of services, the quality of food, the culture of food, cleanliness, friendly environment etc. are factors that can contribute to the satisfaction and commitment of clients. The particular thesis deals with the subject of “THE MANAGEMENT OF PROBLEMS IN FOOD & BEVERAGES SECTION OF HOTEL BUSINESSES” and was devised in the for the Postgraduate Studies Programme titled “HOSPITALITY AND TOURISM BUSINESS MANAGEMENT”, of the Business Management department of TEI of central Macedonia. In the first part, the theoretical frame of restaurants in hotels is elaborated. In the second part, we are shown the problems faced by the managers and hotel employees of food & beverage sections. The thesis is completed by the comments and conclusions of the research, the bibliography and the appendix with a questionnaire.