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The aim of this study was three-fold: first, to develop an instrument to evaluate food and beverage service quality in spa hotels; second, to identify aspects of food and beverage service quality of which customers had the highest expectations, i.e. the key dimensions of food and beverage service quality in spa hotels; third, to measure customer perceptions of the spa hotels in this study and to identify those dimensions with the largest gap between customer expectations and perceptions.

A self-administrated questionnaire was distributed to 331 customers at four different spa hotels in Balikesir, Turkey. Exploratory and confirmatory factor analysis was used to identify service quality dimensions. Cronbach Alpha indicated the reliability of the factors identified. Customer expectations, perceptions and gaps between expectations and perceptions for each dimension were measured.

Factor analysis revealed six quality dimensions: “assurance and employee knowledge”; “healthy and attractive food”; “empathy”; “tangibles”; “responsiveness of service delivery”; “reliability”. Customer expectations were highest for “tangibles” and “assurance and employee knowledge”. The largest gaps between perceptions and expectations were for “healthy and attractive food” and “tangibles”.

Key dimensions for food and beverage service quality in spa hotels were identified and a reliable instrument for measuring provision was developed. This should be applied by managers on an ongoing basis to evaluate their performance and give them a better understanding of food and beverage service quality in spa hotels. The study provides specific information on the performance of Turkish spa hotels in relation to food and beverage service quality.

This research addresses the paucity of research on customer perspectives of food and beverage provision in spa hotels and contributes to enhanced understanding of spa tourists and their expectations and perceptions of the service quality of food and beverage service quality.

The present study unveils the service encounter barriers – interactional and instructional – faced by foreign consumers at food and beverage restaurants in China. It builds a conceptual framework and examines (1) how service encounter barriers create situational abnormality, (2) how situational abnormality engenders foreign consumers' felt discomfort that influences their revisit intentions and (3) how expectations disconfirmation moderates situational abnormality.

Convenience sampling using the survey method was employed to collect data from 517 foreign consumers – who stay in Beijing (China) – at food and beverage restaurants. The study used IBM SPSS 25.0 and Amos Graphics 24.0 to analyze the data and interpret results.

Findings reveal that interactional and instructional barriers positively create situational abnormality, which ultimately leads to foreign consumers' felt discomfort and their negative revisit intentions. Expectations disconfirmation significantly aggravates situational abnormality as a moderator.

This study investigates foreign consumers' behavior at food and beverage restaurants in China and cautions its generalizability. It suggests corroborating the foreign consumers' behavioral intentions in the context of other countries to generalize the findings and unleash other factors additive to comprehend their behavior in the wake of restaurant industry.

The extant literature has not examined the service encounter barriers faced by foreign consumers at food and beverage restaurants in China. The present study, responding to the previous calls, incorporated the service encounter barriers and their downstream effects on foreign consumers' behavioral responses. By doing so, it adds value to the domestic food and beverage restaurants and service firms in China, in particular, and paves the way to understand the interactional and instructional barriers in the global context, in general, by engaging the foreign consumers.

The selling of wines is usually performed by a sommelier in the context of an upmarket restaurant. However, many restaurants cannot afford to employ a sommelier and must rely on the food and beverage service personnel to assist customers with the selection of wine. The food and beverage service personnel are generally not qualified to do this. Restaurants usually do not provide training with regard to wine knowledge, wine service skills and wine selling skills. The purpose of this paper was to establish whether wine service training had an influence on the wine sales of a restaurant.

A quasi-experimental research design used two restaurants from the same franchise. One restaurant was the control group while the other was the experimental group. Wine sales were monitored and recorded for a period of three months, the second month being used for the training intervention of the experimental group.

Although the results were not statistically significant, the results indicated that wine service training increased the wine sales in the restaurant of the experimental group.

This study contributes to the literature in the South African hospitality sector and establishes that wine service training is a necessity for wine sales to explore further in the restaurant industry.

The purpose of this study is to examine the food and beverage revenue changes in private clubs in the USA during the economic downturn from 2008 to 2010.

Over 1,000 private club managers in the USA were surveyed to determine the impacts of two economic downturns on their financial performance.

Findings of this study indicated that most clubs experienced a decrease in their overall net food and beverage revenues and consequently experienced significant losses in their overall food and beverage operations, especially affecting private party business in 2010.

This study examined private clubs requiring sponsorship of membership candidates by existing club members in order to maintain their exclusivity, whereas many for‐profit clubs, semi‐private clubs, and non‐private clubs do not require sponsorship. Future studies should investigate if for‐profit clubs, semi‐private clubs, and non‐private clubs experienced the same negative impact on their food and beverage services as the private and exclusive clubs of CMAA explored in this study.

City/athletic clubs are severely impacted during economic downturns because most members only use their clubs for business purposes. Therefore, private club managers, particularly in city clubs, need to take into account expanded promotional strategies to retain or grow member food and beverage revenues during economic downturns.

The analysis of economic downturns and their impact on food and beverage revenues and overall profitability provides valuable information for private club managers in their quests for revenue generation, membership growth and improved profit performance.

The purpose of this paper is to determine the working conditions of the students of food and beverage management in the sector throughout their education.

The survey method was a direct (face-to-face) interview. The study included 145 undergraduate students studying in food and beverage management department. Data were collected through questionnaires. The questionnaire form was composed with students’ demographical information (age, gender, class), vocational education situations (high school education) and also sector experience.

The number of students working in pubs increases with grade and the students who had education in the cuisine department of vocational high schools had the highest number of students working in the cuisine in the sector. The working period of men were determined to be higher and the students who did not receive vocational education in high school were determined to have shorter working periods. The study concluded that the students had working experiences in different departments of sector throughout their education and businesses are inclined to employ individuals with educational backgrounds in this field.

The research data is limited by the answers of the students which they gave to the questionnaire. The answers which the students gave are considered to be true. The research was only limited for the students studying in the food and beverage management education in a university located in Turkey. New research can be made regarding the food and beverage management education’s impact on the employment in the sector and the opinions of the sector managers.

As professional experience is an important indicator for success, application of education within a given sector is crucial. Informed manager and employee will enable the growth of the businesses, which in return will enable domestic and eventually national growth in the economy.

In order for food safety within the food and beverage sector and the application of healthy nutrition methods the students studying in this field has important responsibilities. As the number of graduates raise and the employment of educated personnel, positive development in the health of the society and increasing the quality of services can be accomplished. This growth can be furthered with the legal incentives of the government that favours educated and well-informed employees. Especially with a legal obligation for the management of these food and beverage businesses to have had graduated with a bachelor’s degree, the service quality will experience a considerable increase in a short time. Such managers can help further aid personnel through job-shadowing. In accordance with the tourism investments, the education of young population in this area may contribute resolving unemployment problem.

The research will give an idea of the enterprises willingness of employing such students and the students’ trend on working in their professional sectors.

The purpose of this study was to examine the antecedents and consequences of brand prestige in the private country club industry. More specifically, it was proposed that five attributes of a private country club form brand prestige: golf course conditions, service quality during a round, food and beverage cart service, golf shop and clubhouse food and beverage service. In addition, it was also hypothesized that brand prestige can result in three managerial outcomes: social value, brand attachment and brand loyalty. During the theory-building process, it was proposed that brand consciousness moderates the relationship between brand prestige and its outcome variables.

Based on the theoretical relationships between the conceptual constructs, a model was proposed and then tested utilizing data collected from 290 amateur golfers in the USA.

Data analysis results show that four attributes of a private country club (all except for food and beverage cart service) help to enhance brand prestige and, thus, aid in the creation of social value, brand attachment and brand loyalty. Lastly, brand consciousness plays a moderating role in the relationship between brand prestige and brand loyalty.

First, private country clubs are required to consider golf course management before (e.g. hiring top golf architects) and after operating the club (e.g. hiring competent golf course managers). Second, private country clubs need golf course rangers with much experience who can properly manage pace of play. Third, the golf shop needs to prepare diverse souvenirs that well symbolize the private country club. Fourth, the clubhouse at private country clubs needs to provide services at the same level as that found in fine dining restaurants.

Despite the important role played by the prestigious image, no research has attempted to empirically test its influence on the private country club industry. Therefore, this study is the first to apply the concept of brand prestige to the private country club industry. In this regard, the study extends the existing literature on brand prestige by finding the antecedents and consequences in the private country club industry.

Challenged by a clear shortfall of available employees to be long-term members of the food service industry, this paper aims to establish reasons for the shortage of available employees and curate a number of strategies to improve the situation.

This paper draws on the perspectives of many industry stakeholders. These professionals collaborated to identify a number of contributing factors to the shortage of employees in the Canadian food and beverage industry. Corresponding solutions were assessed, prioritized and categorized by groups responsible for taking action.

There are many strategies that can be implemented in both the short and long term that can increase the draw for potential employees to join this industry.

Industry members, educators and government policymakers can all play a role in improving the worker shortage in the food service industry. The recommendations range from industry collaboration to redefinition of jobs and to redistribution of wages.

The co-authors of this paper include the President and CEO of Ontario Restaurant, Hotel and Motel Association and educators with strong industry experiences gained in the positions of food and beverage director, restaurant manager and executive chef. Given the diverse experiences of the author team, this paper creates a more holistic view of the recommendations to consider for this industry to see positive change.

The purpose of this paper is to determine the students’ perceptions of an on-campus foodservice operation at an identified historically black college and university (HBCU) and its effect on their satisfaction and dining frequency.

A survey of 685 students was conducted to collect data. Partial least squares based structural equation modeling is used to test the proposed structural model with SmartPLS 3.0.

Results confirm that quality of food, ambience, value for money, food and beverage options and service quality have a positively significant impact on students’ overall satisfaction with the on-campus foodservice operation and dining frequency. As such, all the hypotheses are supported.

These findings indicate that on-campus foodservice operators should focus on quality of food, ambience, value for money, food and beverage options and service quality to achieve student satisfaction. This in turn could positively impact the institution’s reputation, student retention and the marketability of the institution to future students.

This study would help on-campus foodservice operators to better understand the impact of the various elements of foodservice experience which will lead to students’ overall satisfaction and dining frequency, particularly in a HBCU setting.

Small and medium enterprises (SMEs) shape the economic landscape of many countries, acting as the foundation of entrepreneurship, on the one hand, and functioning as a highly sensitive organism requiring special treatment, on the other. The resurgence of the interest in SMEs dates back to about 50 years ago, triggered by an observation of a substantial growth in the number of employees of SMEs operating in highly developed countries and of the resulting increasing role of such enterprises in generating national income. Earlier, it was commonly believed that the significance of SMEs was marginal in the economic reality, especially compared to large enterprises, often considered almost the only driving force behind the economic growth and development of a given country.

Although nowadays SMEs play an important part in both economic and social spheres, they tend to be defined in various ways. The applied criteria are of a quantitative and qualitative nature. Hence, the first part of this chapter offers a description of SMEs presented in these two perspectives. This is followed by a set of statistical data illustrating the significance of SMEs in the global and European economy. This background provides a means to define the food & beverage sector in the context of manufacturing, trade and services and to describe its present condition on the European market. A special emphasis is placed on the situation in six countries that took part in the studies: Spain, Germany, the United Kingdom, Croatia, Poland and Russia.

This study aims to explore the perception and preferences of hiring managers toward employing airline cabin crew for management positions in food and beverage outlets.

A phenomenological approach is adopted for this study purposefully selecting food and beverage hiring managers and airline cabin crews.

The study concludes that with customized and effective re-training, food and beverage hiring managers are willing to employ airline cabin crews to assume managerial positions.

This study outlines the practicalities of re-training individuals to improve personal and organizational performance.