A Study on Organizational Structures of Deparment of Food & Beverage in 3, 4, 5 Star Hotels in Hatay

Abstract

The aim of this study is to investigate the department of food and beverage organizations
of the hotels in Hatay province. This descriptive research was conducted through
interviews with upper and middle-level managers in the hotels in Hatay. Results are given
in the presentation of descriptive information. This research investigates primarily the
organization structure of hotels and position of the food and beverage department in their
structure. Then, the existing organization structure of the food and beverage department in
three, four and five star hotels in the province, their shortcomings and recommendations
are discussed. As a result, a large proportion of businesses investigated in this study
employ 1 to 10 people in their food and beverage departments. Hotels in Hatay are mostly
small and medium-sized enterprises. They mainly serve short stay guests and cater
wedding ceremonies and organizations. In general, they are serving Bed and Breakfast
customers. Therefore, food and beverage departments (F & B) in hotels were not
structured and operated professionally in Hatay province. .