The purpose of this study was to obtain evidence of the effects of the Covid-19 pandemic on the food and beverages department of some hospitality industries in the Kumasi metropolis. A descriptive cross-sectional survey was adopted where the researcher collected data at one point in time from employees of the food and beverages departments of 10 hospitality industries in the Kumasi metropolis using simple random sampling. Questionnaire and interview guide were the main research instruments used to gather data for the study. SPSS was used to analyse the data gathered. The data was edited, coded, presented and analysed using statistical tools such as frequency, percentages, mean and standard deviation. It was revealed through the study that the Covd-19 pandemic has resulted in an increase in the cost of production and reduction in the daily revenue generated. The has been a reduction in the average daily seating capacity in the food and beverages department as a result of the pandemic. The rippling effect of the pandemic has also led to the laying off of some staff whiles others had to quit due to low production and patronage. Employment of new staffs has also been on the low during the pandemic.
Based on the findings, it was recommended that, managers of food and beverages department of hospitality industries should maximise opportunities for home delivery services for customers. Customers should be encouraged to patronise the take away services and also take advantage of the home delivery services offered by management.
Table of Contents
CHAPTER ONE
INTRODUCTION
1.0 Background to the Study
1.1 Statement of the Problem
1.2 Purpose of the Study
1.3 Research Questions
1.4 Significance of the Study
1.5 Delimitations
1.6 Limitations
1.7 Organization of the Rest of the Study
CHAPTER TWO
LITERATURE REVIEW
2.1 Operations of the Food and Beverages Department of the Hospitality Industry
2.2 Customer Service and Participation in the Food and Beverages Department
2.3 Staff Organization and Performance in the Food and Beverages Department
CHAPTER THREE
RESEARCH METHODOLOGY
3.0 Research Design
3.1 Population of the Study
3.2 Sample and Sampling Procedure
3.3 Data Collection Instruments
3.4 Validity and Reliability of the Research Instruments
3.5 Data Collection Procedure
3.6 Data Analysis
CHAPTER FOUR
PRESENTATION AND DISCUSSION OF RESULTS
4.0 Overview
4.1 Demography of Respondents
4.2 Research Question 1: What is the effect of Covid-19 pandemic on the operations of the food and beverages department of hospitality industries?
4.2.1 Interpretation and Discussion of Results
4.2.2 Interpretation and Discussion of Results
4.3 Research Question 2: How has Covid-19 pandemic affected customer service and participation in the food and beverages department of hospitality industries?
4.3.1 Interpretation and Discussion of Results
4.4 Research Question 3: What is the effect of Covid-19 pandemic on the staff performance in the food and beverages department hospitality industries?
4.4.1 Interpretation and Discussion of Results
4.5 Findings from Interview
CHAPTER FIVE
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
5.0 Summary of the Study
5.1 Summary of key Findings
5.2 Conclusion
5.3 Recommendations
5.4 Suggestions for Further Study
Research Objectives and Themes
This study aims to examine the impact of the Covid-19 pandemic on the Food and Beverages departments of hospitality industries located in the Kumasi Metropolis, Ghana. It seeks to provide empirical evidence on how the pandemic has altered operational practices, customer engagement, and staff performance within this critical sector of the local economy.
- The operational disruption of Food and Beverage departments due to the pandemic.
- Changes in customer service quality and patron behavior.
- The pandemic's influence on staff performance and employment stability.
- Strategic responses and mitigation measures adopted by hospitality managers.
Excerpt from the Book
2.1 Operations of the Food and Beverages Department of the Hospitality Industry
Food and beverage (or foodservice) operations in the hospitality industry are basically concerned with the provision of food and drink ready for immediate consumption. Food and beverage operations include various types of restaurants (bistros, brasseries, coffee-shops, first class/fine dining, ethnic, themed), cafés, cafeterias, takeaways, canteens, function rooms, tray service operations, lounge service operations, home delivery operations and room service operations for hotel guests (Lillicrap & Cousins, 2010). The food & beverage industry is usually defined by it output of products and its establishment is essentially aimed at satisfying the various needs and demands of food & drinks of people. But it doesn’t include the manufacturing of food & drink and its retailing.
An organization is where resources come together. Organizations use different resources to accomplish goals. An industry’s performance superiority is not from one source but from a package of resources both tangible and intangible. Tangible resources such as physical building and land would only result to a temporal competitive advantage which is inadequate in the long run since the competitors are in a position to obtain crucial resources through substitutes hence eliminating above average profitability of a firm. Intangible resources are the only resources that are able to produce superior performance since they are valuable, rare, inimitable and non-substitutable (Gamero, Patricinio, Enrique & Jose, 2011; Costa, Cool & Dierick, 2013). Three main resources used in foodservice operations are: material (e.g. Food and beverages), labour (staffing cost) and facilities (Premises, equipment etc.). A firm’s performance is a function of how well managers build the organization around the resources and capabilities within their reach.
Summary of Chapters
CHAPTER ONE: INTRODUCTION: This chapter introduces the context of the hospitality industry in Ghana and outlines the problem statement, purpose, and research questions regarding the impact of Covid-19.
CHAPTER TWO: LITERATURE REVIEW: This section reviews existing literature on Food and Beverage operations, customer service standards, and staff organization within the hospitality sector.
CHAPTER THREE: RESEARCH METHODOLOGY: This chapter details the descriptive cross-sectional research design, sampling methods using simple random selection, and data collection instruments like questionnaires and interviews used for the study.
CHAPTER FOUR: PRESENTATION AND DISCUSSION OF RESULTS: This section presents and analyzes the collected data using statistical tools and thematic analysis to evaluate the effects of the pandemic on operations, customer service, and staff performance.
CHAPTER FIVE: SUMMARY, CONCLUSIONS AND RECOMMENDATIONS: This final chapter summarizes the key research findings, draws overall conclusions, and provides recommendations for managers to mitigate the negative consequences of the pandemic.
Keywords
Covid-19, Hospitality Industry, Food and Beverages Department, Kumasi Metropolis, Customer Service, Staff Performance, Pandemic Impact, Operational Disruptions, Revenue Generation, Take Away Services, Home Delivery, Employment Stability, Service Quality, Ghana, Foodservice Operations
Frequently Asked Questions
What is the primary scope of this research?
The research focuses on investigating the effects of the Covid-19 pandemic specifically on the Food and Beverages departments within the hospitality sector in the Kumasi Metropolis of Ghana.
What are the core thematic areas of the study?
The core themes include the impact on operational activities, changes in customer service participation, and the resulting effects on staff performance and employment conditions.
What is the main objective or research question?
The primary purpose is to examine how the pandemic impacted these departments, specifically looking for evidence regarding operational shifts, customer patronage, and staff attrition.
Which scientific methodology was utilized?
The study employed a descriptive cross-sectional survey design, utilizing both quantitative data from structured questionnaires and qualitative insights from interview schedules with management.
What topics are covered in the main body of the work?
The main body covers the theoretical background of the hospitality industry, existing literature on food service operations, detailed methodology, and a presentation and discussion of survey and interview results.
Which keywords best characterize this publication?
Key terms include Covid-19, Hospitality Industry, Food and Beverages, Kumasi, Customer Service, Staff Performance, and Operational Impact.
How did the pandemic affect the average number of meals served in the studied establishments?
The study revealed a significant decline, with the average number of meals served daily dropping from 36 to 10 during the pandemic period.
What specific measures do managers recommend to minimize future negative impacts?
Recommendations include enhancing online customer engagement, prioritizing home delivery and take-away services, and ensuring strict adherence to health protocols like social distancing and hand-washing facilities.
- Citar trabajo
- Anita Bomah (Autor), 2021, The Impact of Covid-19 on the Food and Beverages Department of the Hospitality Industries in the Kumasi Metropolis of the Ashanti Region, Ghana, Múnich, GRIN Verlag, https://www.grin.com/document/1165278
