الفهرس 
CHAPTER ONE: INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 32 |  |  |
| | | from | 32 | | |
Abstract
Considering the importance of human element in the hospitality industry in general and in food and beverage service in particular, the success of a food and beverage service firm depends on its employees. So that the current study focused on how to improve the professional skills of the food and beverage employees in hospitals, which considered one of the most important foodservice establishment, because they are responsible for serving safe food for their patients. The purpose of this study is the improvement of food and beverage employees’ performance in Mansoura University Hospitals. In order to achieve the aim of this study, the following steps and objectives were followed:- 1. Evaluating the practical and professional skills and knowledge of the food and beverage supervisors and chefs in Mansoura University Hospitals. 2. Assessing the level of patients’ satisfaction with the performance of food and beverage employees. 3. Suggesting the most appropriate solution and recommendations to improve food and beverages employees’ performance. Recommendations : According to the results of this study, the research recommended the followings : 1. Consolidating the concept of service quality in university hospitals and make it a strategic objective begins from senior management to junior staff. 2. Application of food safety system ”HACCP” during the food cycle to ensure the quality of food served. 3. Develop and modification effective standards for selecting food service staff. 4. Improving the performance of production and serving employees through : • Making on the job training courses periodically. • Increasing the health awareness of employees and paying attention to personnel hygiene.