Reengineering Hospitality Education in Nigeria
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- Date Submitted: 03/07/2012 07:10 AM
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MENU ENGINEERING: A CORPORATE STRATEGY FOR REPOSITIONING FOOD SERVICE BUSINESS IN NIGERIA
(A Case of selected food service industry in Benin City).
BY
BELLO .Y.O and BELLO M.B
DEPARTMENT OF HOSPITALITY MANAGEMENT
AUCHI POLYTHEHNIC AUCHI, EDO STATE.
Abstract
Food service business in Nigeria is fast developing .The rate at which people invest in the sector in recent years is highly encouraging. However, it is surprising to know that only very few among many of these establishments being established yearly could be sustained. However, the very view that exists continues to suffocate as the industry profitability is badly squeezed because the prices of food service products are forced down while the customers services expectations increases – a phenomenon that can be traced to poor application of strategic management principles and lack of mechanism for identifying and classification of brands of food products being offered at food service centers. The research adopted a survey approach and sample size of twenty. NOVA and simple percentage were used for the analysis. The findings show that about 75% of the managers in the Nigeria food service business based their menu planning and constructions principles on mere experience rather that scientific approach. Ignorance was identified as the major factor inhabiting operators from applying menu engineering principles. Also the finding shows that application of menu engineering principles can enhance organization efficiency, maximize profits, and improve sales. Thus, it was recommended that workshop; seminars should be organized by the professional association concerned to train Nigeria food service operators on the contemporary food service system. Graduates of hospitality management should be employed to work in food service centers.
Key Words; Menu, Corporate, Menu Engineering, Food service business.
Introduction
The prevailing economic situation has put tremendous strain on the resources available to...
(A Case of selected food service industry in Benin City).
BY
BELLO .Y.O and BELLO M.B
DEPARTMENT OF HOSPITALITY MANAGEMENT
AUCHI POLYTHEHNIC AUCHI, EDO STATE.
Abstract
Food service business in Nigeria is fast developing .The rate at which people invest in the sector in recent years is highly encouraging. However, it is surprising to know that only very few among many of these establishments being established yearly could be sustained. However, the very view that exists continues to suffocate as the industry profitability is badly squeezed because the prices of food service products are forced down while the customers services expectations increases – a phenomenon that can be traced to poor application of strategic management principles and lack of mechanism for identifying and classification of brands of food products being offered at food service centers. The research adopted a survey approach and sample size of twenty. NOVA and simple percentage were used for the analysis. The findings show that about 75% of the managers in the Nigeria food service business based their menu planning and constructions principles on mere experience rather that scientific approach. Ignorance was identified as the major factor inhabiting operators from applying menu engineering principles. Also the finding shows that application of menu engineering principles can enhance organization efficiency, maximize profits, and improve sales. Thus, it was recommended that workshop; seminars should be organized by the professional association concerned to train Nigeria food service operators on the contemporary food service system. Graduates of hospitality management should be employed to work in food service centers.
Key Words; Menu, Corporate, Menu Engineering, Food service business.
Introduction
The prevailing economic situation has put tremendous strain on the resources available to...