Abstract:
Effective food and beverage control management has been a major phenomenon that the
Ghanaian catering and hospitality industries have overlooked throughout time. The study seeks
to assess the food and beverage control management practices of selected catering establishments
in Kumasi by examining the effectiveness of food and beverage control management practices,
the challenges of control management practices and impact of challenges on effectiveness. The
study employed the descriptive research design using the quantitative approach of data collection
and analysis. Research questionnaire was the primary research instrumentation used in collecting
data from a sampled size of 81 respondents which were randomly selected from different
catering establishment in Kumasi. The study findings showed that the level of effectiveness of
control management practices among catering establishments in Kumasi is on the average,
especially at the storage stage, service stage, production stage and sales control stage. There are
some factors that adversely affects the implementation of control management practices in
catering establishments in Kumasi and the findings of this study identified some of these
challenges to be perishability of products, business volume unpredictability, and then Operation
Short Cycle. Although other factors such as menu mix unpredictability and departmentalization
are present at catering establishments, they are not a major setback to control management
practices. The last conclusion drawn is that, although rise in challenges leads to less effectiveness
in food and beverage control management practices; in Kumasi particularly, the challenges
besetting control management practices do not significantly affect or determine the effectiveness
of the food and beverage sector’s control management practices. The study recommends that
managers and other key staff improve their knowledge and skills on control management
practices.
Description:
A PROJECT WORK SUBMITTED TO THE DEPARTMENT OF HOSPITALITY AND
TOURISM STUDIES EDUCATION, UNIVERSITY OF EDUCATION, WINNEBA IN
PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF MASTER
OF TECHNOLOGY EDUCATION IN CATERING AND HOSPITALITY