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Impact Of Technological Development On Business Efficiency In The Food And Beverage Department

Author

Listed:
  • Ivanovic, Slobodan

    (University of Rijeka, Croatia)

  • Perman, Luka

    (University of Rijeka, Croatia)

  • Grlj, Ivana

    (University of Rijeka, Croatia)

Abstract

Technological development has a great significance in the hospitality industry, specifically in the food and beverage department, and particularly in the differentiation of supply and price leadership. Technological development through the 20th century and the beginning of the 21st century led to a revolution in many fields, like communication, computer sciences to the monitoring of operations and better organization. The use of modern technological solutions affects the workforce, but it must be taken into account that the devices and equipment cannot compensate for the skills, knowledge, expertise and creativity of employees, so use of such devices and equipment decreases the need for unskilled and semiskilled workers. Innovations in the food and beverage department are important for competitive differentiation, but also innovations in the hospitality industry are always at risk as they can easily be copied and imitated, which leads the company to further innovation and improvement of services. Standardization of the working procedures, handling the groceries, binds the usage of technological solutions that allow standardization during the work, which regulates the number of employees needed, energy consumption, lower waste, with increased hygiene and cleanliness of the working process and greater effectiveness and cost efficiency for the company itself.

Suggested Citation

  • Ivanovic, Slobodan & Perman, Luka & Grlj, Ivana, 2015. "Impact Of Technological Development On Business Efficiency In The Food And Beverage Department," UTMS Journal of Economics, University of Tourism and Management, Skopje, Macedonia, vol. 6(2), pages 321-330.
    • Handle: RePEc:ris:utmsje:0160
    as

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    File URL: http://utmsjoe.mk/files/Vol.%206%20No.%202/UTMSJOE-2015-0602-012-Ivanovic-Perman-Grlj.pdf
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    References listed on IDEAS

    as
    1. Luka Perman & Krešimir Mikinac, 2014. "Effectiveness of education processes in tourism and hospitality in the Republic of Croatia," Tourism and Hospitality Industry confpap05, University of Rijeka, Faculty of Tourism and Hospitality Management.
    2. repec:tho:iscthi:confpap5 is not listed on IDEAS
    3. A. Assaf & K.M. Matawie, 2009. "Overcoming the limitations of efficiency modeling in the health care foodservice industry," Journal of Economic Studies, Emerald Group Publishing Limited, vol. 36(6), pages 571-582, October.
    Full references (including those not matched with items on IDEAS)

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    Cited by:

    1. Slobodan Ivanović & Luka Perman & Jelena Komšić, 2016. "Evaluating successful strategies in creation of innovative services in hospitality," Tourism and Hospitality Industry 09, University of Rijeka, Faculty of Tourism and Hospitality Management.

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    More about this item

    Keywords

    technology; innovations; hospitality; cost efficiency; standardization;
    All these keywords.

    JEL classification:

    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism
    • M21 - Business Administration and Business Economics; Marketing; Accounting; Personnel Economics - - Business Economics - - - Business Economics

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