The moderating role of food and beverage service quality in the nexus between cost systems and financial performance indicators in the restaurant context | ||||
| Journal of Association of Arab Universities for Tourism and Hospitality | ||||
| Volume 26, Issue 1, June 2024, Page 306-327 PDF (1.18 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jaauth.2024.282452.1568 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed Mohamed Gharieb Abbas  1; Mohammed Zeina2; Mohamed Sayed Ahmed Elzoghbi3
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| 1Hotel Studies Department, Faculty of Tourism and Hotels, Suez Canal University | ||||
| 2Hotels studies department, faculty of tourism and hotels, Suez canal university | ||||
| 3Hotel Studies Department - Faculty of Tourism and Hotels - Suez Canal University | ||||
| Abstract | ||||
| Food and beverage service quality in the restaurant industry is a critical factor for business success and achieving the desired financial performance, as it directly affects customer experience and satisfaction, leading to increased revenues and brand loyalty. As such, this research seeks to investigate the extent to which food and beverage cost systems influence financial performance indicators. The existing research also focuses on exploring the moderation role of food and beverage service quality within tourist restaurants in Sharm El-Sheikh and Ain Sokhna. An online questionnaire was employed to gather data from 356 financial managers and cost controllers within these restaurants. Structural equation modeling using Adanco v.2.2 was employed to analyze the collected dataset based on a quantitative approach. Findings confirmed that financial performance indicators were positively and significantly affected by cost system effectiveness based on current activities, target cost and value stream. Findings also proved that the greater the attention paid to food and beverage service quality, the more the financial management of chosed restaurants was able to follow international accounting systems in estimating costs, which will ultimately lead to achieving significant financial returns and high profits. This research recommends that decision-makers and financial accounting practitioners in the hospitality sector need to invest in developing food and beverage service quality and modernizing cost systems to provide accurate and useful information to decision-makers, as well as motivating employees to contribute to improving operational process performance, in addition to establishing an effective system for continuous monitoring and service quality evaluation. | ||||
| Keywords | ||||
| Sharm El-Sheikh; cost systems; cost controllers; financial performance indicators; restaurant industry | ||||
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