THE IMPACT OF EFFECTIVE CONTROL IN KITCHEN OPERATIONS IN THE HOSPITALITY INDUSTRY
in HOSPITALITY MANAGEMENT on September 14, 2020CHAPTER ONE
- INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Many hotels find it difficult to adapt to a type of control, most especially in the production section (kitchen) as a result of many factors. These factors include the use of unqualified staffs. Many hotels in this era are fond of employing people outside the hospitality field of study. E.g an hotel employing an accountant or an engineer to work in the kitchen, this professions are not in any way related to the industry and might result to wastage of resources and manpower.
The use of wrong equipments for a particular purpose and also careless handling of kitchen equipment lead to food wastage which in turn affects the profit of the hotel. Many hotels do not have required equipments needed in the kitchen, while in some the equipments and facilities are not complete which also leads to mass-management.
Training is an important activity that should be carried out in any hotel to their staffs, but research into possible problems of control reveals that some hotel despite the fact that they do not employ qualifies staffs for production operation, do not give required training to their staffs, while some only dwell on the training given to staffs at the period of employment which is not enough as workers in hotels are advices to be trained periodically to increase their efficiency.
Supervision is also a very important exercise that is not taken very seriously in some hotels which leads to food wastage, theft, pilfering, etc. many hotels assigns more than one supervision job to just one person which can lead to inefficiency as the supervisor cannot be seen at two places at the same time.
Hotels that exercise such function most times do it to reduce how much they pay to their workers forgetting than an inefficient and job depressed staff cannot produce a positive yield in the hotel income.
Concentrating on the problem above, this project will therefore look at the impact of effective control in kitchen operations in the hospitality industry.
