Academic journal article UTMS Journal of Economics

Impact of Technological Development on Business Efficiency in the Food and Beverage Department

Academic journal article UTMS Journal of Economics

Impact of Technological Development on Business Efficiency in the Food and Beverage Department

Article excerpt

INTRODUCTION

Technological improvement surely has a big impact in hospitality, especially in food and beverage department, with a big emphasis on offer differentiation and price leadership. Hospitality industry doesn't use laboratories for research and development, and currently under technological improvements construction and performance of appliances and equipment could be considered, and the techniques of preparation and serving the meals which provide better preparation processes, better heating, energy and temperature control, but also working power, with at least as possible waist, better hygiene of the working process, but also with more flexible and faster service in the end. According to Statistical Yearbook of Croatia 2014, with over 12.5 billion (and continuing to grow) Croatian kunas of income, the sector of providing the accommodation, preparation and servicing of the food makes one of the key elements of tourism product, the one which is differentiated when comparing to competence.

As the Front office and Hotel Reception part of any hotel can be analyzed through the kindness of the staff, room appearance and the atmosphere, in the same way Food and Beverage department can be analyzed through the creativity in meal preparation, esthetic experience of the meal, but also with total experience after the service consumption. In fact, it can be said that exactly when it comes satisfaction analysis in tourism and hospitality the biggest part goes to food and beverage department, as stated by Perman and Mikinac (2014).

According to above showed, it is obvious that more than 50 % of service satisfaction goes to food and beverage services, which is significant especially as it is known that most of the hotel guests use half board services, following with bad and breakfast service, and only a small percentage of the hotels even offer full board service mainly because of the poor demand for those services. Restaurants, as independent hospitality service providers offer extra services expenditure for the tourists, but they only offer food and beverage services, with which they become the only satisfaction element in certain destination, and regarding that restaurants don't offer accompanying elements such as accommodation or other services which can lower the dissatisfaction.

1. THE SIGNIFICANCE OF TECHNOLOGICAL DEVELOPMENT IN CONTEMPORARY FOOD AND BEVARAGE DEPARTMENT

Technological improvement, through the 20th century, and also in the very beginning of 21st century, has brought to revolution on many fields, from communication, computer sciences and all up to business monitoring and better organization, but very often only the computer sciences developments are considered by the technological improvement, and other fields very often stay in the shadows, but technology actually represents the application of the science to achieving the industrialized or commercial goals, and under technologies, in case they are seen broader, devices, equipment and tools, together with organization and techniques which are required to manage them, were considered.

When looking through computer terminology, hardware, as stated by Muller (2010) is very often identified as the technology, but the technology is being started with the software - the system which is inevitable and without which hardware can't work.

What can be seen as hardware in the hospitality industry are devices and equipment which organization or company disposes, and the application of which ensures the business efficiency through energy and groceries savings, and ultimately workforce, with overall business standardization. The software in this case, certainly is intangible element of the organization of work, working environment, and precisely that hardware is controlled by the software, a human, one which devices will never be able to completely replace.

A number of devices and equipment in contemporary food and beverage department help that through the use of the same organization cost savings are achieved through fewer required devices - apropos, savings primarily refers to the physical (space) conditions, which may be less with the use of multifunctional devices. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.