FOOD SERVICE MANAGEMENT AND PORTION CONTROLS IN THE HOSPITALITY INDUSTRY: A CASE STUDY OF THE HMT RESTAURANT IN RIVERS STATE

Abstract

This research set out to study Food Service Management and Portion Controls in the Hospitality Industry: A case study of the Hospitality Management and Tourism, (HMT) Restaurant in Rivers State. In the course of the study six Hypotheses were formulated, all in Null form. These Hypotheses were tested at 5% level of significance. The Quasi-Experimental Design was adopted.
Questionnaire were distributed to the respondents and were analyzed statistically using Simple Percentage Method. To measure the significance relationship, the 2 tail-test was applied. Six of the Hypotheses were tested using the SPSS (Statistical Package for Social Sciences). The findings revealed that there are relationships between the dimensions of Food Service Management (Food Quantity, Standard Food Preparation and Reduced Food Wastage) and the measures of Portion Controls, Standard Recipe and Profitability. Based on the findings, we recommend that Food Service Organizations should put in place effective Food Service Management that will help the organizations manage Food Portions in order to minimize Food Wastage and increase Profitability.