Food and beverage operations PDF

RESEARCH PROPOSAL
(LITERATURE REVIEW)
FOOD AND BEVERAGE OPERATIONS –STAFFING ISSUES IN RECRUITMENT
RETENTION AND INDUCTION TRAINING
(CONTEMPORARY ISSUES IN HOSPITALITY)
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Introduction.................................................................................................................................................3
Literature review.........................................................................................................................................3
Understanding hospitality and its contemporary issues..........................................................................3
Food and beverages operations issues in hospitality..............................................................................4
Staffing issues in hospitality.....................................................................................................................4
Induction Training....................................................................................................................................4
Research Gap...........................................................................................................................................5
Research Question.......................................................................................................................................5
Research Methodology................................................................................................................................5
Research design.......................................................................................................................................5
Research analysis.....................................................................................................................................6
Findings...................................................................................................................................................6
Discussion................................................................................................................................................8
Recommendations......................................................................................................................................................
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Conclusion...................................................................................................................................................8
Reference list...............................................................................................................................................8
Appendix...................................................................................................................................................10
Gantt chart................................................................................................................................................10
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Introduction
Staff recruitment refers to the hiring of workers, and their retention is managing and keeping
their jobs available for them at all times and this is key for the smooth operation of the business
as stated by Alonso,et al. (2009). There are several processes that are involved in recruitment
which include: identifying the hiring need, planning, searching, identifying suitable candidates,
recruitment of the most suitable candidate, screening of the candidate through phone calls,
undertaking of face to face interviews, offering of a chance of employment to the candidate,
hiring the candidate and looking for ways in which to retain the candidate which is also known
as on boarding of the candidate. There are many staffing issues which may be encountered
during these processes.
The sources of this research will include articles related to staffing retention and recruitment and
induction in the food and beverage industry over the last ten years, journals from the library and
internet searches from the worldwide web.
The report will cover challenges in this industry and their solutions as required. The limitations
of this research will include the fact that some of the challenges do not have logical or already
established solutions.
Literature review
Understanding hospitality and its contemporary issues
Understanding the power of data in staff management is the first step. Having the tools you need
to access it is the next. There are tons of affordable, simple-to-use technology options out there
as opinioned by Wang & Jing (2009). You just have to find the right fit for your business and
management style.
The important thing to remember is that data and the deeper insight that comes with it is not
meant to replace what you’re already doing right. Instead, data is great for telling you what you
could be doing better. It will let you test your gut instincts and give you lightning-fast feedback
on whether you’re managing your staff as effectively as you could be.
There are a lot of issues that affect the hospitality industry. Some of these issues include
expensive technology that is constantly changing, change in preferences and tastes of customers,
improving on the quality of food and service delivery when dealing with customers and staffing
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issues. These are the existing gaps in this research which may be hard to understand since we
mostly depend on the secondary source of data.
Food and beverages operations issues in hospitality
Staffing is the process whereby the best people are selected and put in a job where their talents
and skills can best be utilized for the benefit of the organization. This process is mainly done by
the management. It involves recruitment, selection and placement of employees. Employees are
seen as a vital asset to an organization.
Staffing issues in hospitality
There are many staffing issues that come up during recruitment, induction training and retention
of workers. These issues mostly come by due to poor communication between the workers,
supervisors and the managers. As mentioned by Boela (2017), managers may not know the
issues workers are undergoing such as poor working conditions, poor remuneration for work
done and overworking. Workers require good working conditions that will act as a source of
motivation for them which will enable the organization to retain them.
Other staffing issues occur when the management hires cheap labor, which is inappropriate, so as
to be able to save on costs incurred when hiring professionals. In the hotel and restaurant
industry, the most qualified should be employed and if not, this may lead to production of poor
quality services which will then be blamed on the staff. These staffing issues may occur where
there is absence of a customer focused human resource which leads to recruitment of employees
that are unable to work under the organizations rules and regulations, Kalargyrou and Woods
(2011).
Other staffing issues may include indiscipline. Indiscipline among the staff may lead to
termination of the employment by the managers, although, the manager should not force the
employee to resign. These indiscipline cases mostly occur when there is lack of close supervision
of the workers by management, which allows them to act as they please with no regard to the
organizations rules and objectives. Creation of a staff Rota will help manage indiscipline as the
staff will be matched with the availability of work in the organization as per their shift which
will leave little time for other activities that do not benefit the organization.
Induction Training
Training is whereby new employees are introduced into the working of the hotel and restaurant
industry. This may be done internally, especially in areas of customer care and service or
specialized persons may be brought in to assist in the training. This is very important. According
to Lashley (2009), the first rule of achieving successful ongoing quality service is maintaining
and enduring good customer contacts. This is done by recruiting and training quality staff by the
human resource which leads to strategic career development, J Sung et al, (2008).
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