An exploration of food and beverage quality costs of five star hotels in Alanya and surroundings

Thesis Type: Postgraduate

Institution Of The Thesis: Istanbul University, Institute of Social Sciences, Turizm İşletmeciliği Bölümü, Turkey

Thesis Supervisor: Fatma Füsun İstanbullu Dinçer

Approval Date: 2012

Thesis Language: Turkish

Abstract:

Quality is a crucial concept which will keep the businesses alive where globalization has created intense competitive environment. Quality level of services and/or goods is important to gain sustainability of corporations and products. Businesses incur substantial amounts of cost to sustain a desired level of quality.Managerial concerns for most businesses include, but not limited to, achieving cost-effectiveness, gaining a competitive advantage, and obtaining desired profitability levels. Businesses determine their policies and strategies within these frameworks and perform activities to achieve their objectives. Such matters are especially important for hotel businesses which are defined as traditional accommodation businesses.The cost system of food and beverage operations is one of the most important elements of hospitality industry in today?s competitive environment. There are three types of quality costs in this area: (1) prevention, (2) appraisal and (3) failure costs. Given the contribution of this area to overall profitability, examining the relationship between these costs and cost-effectiveness, competitive advantage and profit levels is of high importance to hospitality industry.This study aims to analyze the aforementioned relationship in tourism establishment certificated five-star-hotels in Alanya and surroundings through a survey method empirical study and semi-structured interviews.