A study on the modular dinnerware mode in the banquet division of international tourist hotels in Taiwan
| Autor: | Li-Yang Hsieh, Yao-Hsien Lee, Jing-Yin Chan, She-Juang Luo |
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| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Volume: 5, Issue: 1 51-62 Research Journal of Business and Management |
| ISSN: | 2146-7943 2148-6689 |
| DOI: | 10.17261/pressacademia.2018.816 |
| Popis: | Purpose- This study aims to explore the effect of innovative modular dinnerware standard operation procedure (SOP) on the efficiency of the banquet division of international tourist hotels in Taiwan by improving the traditional practice and applying the im-proved procedure to Chinese wedding banquet. From the perspective of banquet divisions, this study designed a thorough procedure that helps hotels control service quality, cut lead times, and reduce waste. Methodology- These objectives were effectively achieved through technology management. The experiment was carried out in one of the rooms of the KK International Tourist Hotel.t Findings- The results showed that innova-tive SOP can effectively promote the efficiency of the banquet division by over 18%. In addition, the researchers also conducted interviews with directors and service personnel of the department. The interviewees all agreed that if there were enough space and dinnerware, the innovative modular dinnerware SOP could actually im-prove work efficiency. Because of the improved procedure, service personnel did not need to stay late to set the reserved tables. Conclusion- Thus, this study suggests that the banquet division of other international tourist hotels can refer to this innovative mode. |
| Databáze: | OpenAIRE |
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