INTERNATIONAL JOURNAL OF SOCIAL HUMANITIES SCIENCES RESEARCH (JSHSR)

Abstract


INTERNATIONAL FIVE STAR CHAIN HOTEL FACILITIES COST CONTROL APPLICATIONS IN FOOD AND BEVERAGE DEPARTMENT AND THE CASE OF ANKARA PROVINCE

The main objective of this study is to analyze and control operations of the costs in the food and beverage sector in the 5-star chained-brands of international accommodation establishments in Ankara province.

The research section of the article was carried out by interviewing 8 of the 12 international chains of 5 stars hotels in Ankara. Interviews with high-ranking staff in the mentioned hotels are provided, and the employees are being worked in the hotels’ divisions of restaurants, bars, purchasing, warehouses, front offices and food and beverage management departments.

The data obtained from the interview technique were analyzed and the findings were gathered about the works carried out product receiving, storage, product transferring to the other departments, food and beverage production procedures and preventing thefts in hotels. Although the procedures of different hotels and different brands vary from time to time, it has been observed that they have benefited from today's technology, so they have been carrying out their operational activities with the same applications on many tasks. As a result, the aim of all accommodation businesses within the framework of brands and customer satisfaction standards is to create maximum profit with minimum human resources.



Keywords
Cost, Cost Control, Hotel Management, Food and Beverage



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