Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/22722
DC FieldValueLanguage
dc.contributorSchool of Hotel and Tourism Management-
dc.creatorMackenzie, M-
dc.creatorCheung, C-
dc.creatorLaw, R-
dc.date.accessioned2015-07-14T01:29:47Z-
dc.date.available2015-07-14T01:29:47Z-
dc.identifier.issn1094-1665-
dc.identifier.urihttp://hdl.handle.net/10397/22722-
dc.language.isoenen_US
dc.publisherRoutledge, Taylor & Francis Groupen_US
dc.subjectFood shortagesen_US
dc.subjectFood wastageen_US
dc.subjectCost controlen_US
dc.subjectSustainabilityen_US
dc.titleThe response of hotels to increasing food costs due to food shortagesen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage395-
dc.identifier.epage416-
dc.identifier.volume16-
dc.identifier.issue4-
dc.identifier.doi10.1080/10941665.2011.588869-
dcterms.abstractDuring 2008-2009 the hotel industry in Hong Kong had to respond to a steady price increase in general food items and in basic food commodities. As most hotels in Hong Kong predict their food cost budgets a year in advance, these sudden and unexpected increases in food commodities came at a time when there was a downturn in the global economy in the wake of the financial crisis and a worldwide influenza A (H1N1) epidemic. There have been articles published in hospitality and tourism journals that have discussed the issue of food cost and control in hotels resulting from poor storage and purchasing, portion control, and preparation and production methods. However, none of the previous studies has examined the sudden and rapid increases in the cost of foods and the impact that this has had on the hotel industry. The measures adopted by Hong Kong hotels of different tiers to control or reduce expected food costs are analyzed in this study. This study employed a cross-sectional exploratory design, encompassing in-depth personal interviews with food and beverage managers and executive chefs in high-, mid- and low-tier hotels in Hong Kong. Empirical findings revealed that mid- and low-tier hotels found the increases in commodity prices challenging and thus employed innovative methods to combat rising food costs. High-tier hotels were more concerned about satisfying customers' needs by maintaining high-quality food products and services. The findings indicate that hotels and restaurants at all points of the market adopted functional strategies to increase their efficiency and profitability. Based on the operating experience of existing hotels, this study demonstrates that enhancing the quality of suppliers' commodities, good staff communication and training practices, and innovative ideas can improve a hotel's financial situation.-
dcterms.bibliographicCitationAsia Pacific journal of tourism research, 2011, v. 16, no. 4, p. 395-416-
dcterms.isPartOfAsia Pacific journal of tourism research-
dcterms.issued2011-
dc.identifier.isiWOS:000299266300003-
dc.identifier.eissn1741-6507-
dc.identifier.rosgroupidr53528-
dc.description.ros2010-2011 > Academic research: refereed > Publication in refereed journal-
Appears in Collections:Journal/Magazine Article
Access
View full-text via PolyU eLinks SFX Query
Show simple item record

SCOPUSTM   
Citations

7
Last Week
0
Last month
0
Citations as of Feb 16, 2020

WEB OF SCIENCETM
Citations

7
Last Week
0
Last month
0
Citations as of Jul 10, 2020

Page view(s)

151
Last Week
1
Last month
Citations as of Jul 7, 2020

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.