Relationship between productivity and catering techlogy in the hotel and catering industry.
This research investigates the relationship between productivity and catering technology in relation to food production within the hotel and catering industry. An extensive literature review was undertaken. This explored factors affecting productivity and effective application of catering technology, and identified themes which were subsequently further investigated during the programme of direct research.The literature review was then set within the context of the contemporary industry via a programme of complementary empirical research. This included a series of case studies carried out in London, Birmingham, Redditch, Burton-upon-Trent and smaller studies in Sheffield. Case studies identified further relevant themes, which were then pursued via a series of semi-structured interviews together with an extensive questionnaire survey sent to hotels and hospital catering managers. The research study demonstrated how productivity is clearly enhanced by effective use of technology. However, catering technology is often under utilised by practitioners, partly due to lack of training and knowledge of its benefits. Similarly potential gains in productivity are often not realised due to lack of management expertise.The programme of research identifies several combinations of key themes, mechanisms and triggers which recur in high productivity systems. Lessons aredrawn regarding the successful introduction of catering technology and the associated improvements in productivity. Productivity improvements as identified in the research can be quite dramatic and it is apparent that the hotel and catering industry has the capacity to further increase efficiency within food production. At the same time maintaining or improving the productivity of output, with the appropriate use of production staff, pre-prepared raw materials and correct layout and use of catering technology.
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Sheffield Hallam University (United Kingdom).