Evaluating the Staff Performance at the Food and Beverage Department: A Comparative Study Between the Hotels of Egyptian Company of Tourism and Hotels (EGOTH) and Accor Hotel Chain | ||
| International Journal of Heritage, Tourism and Hospitality | ||
| Article 12, Volume 13, Issue 2, September 2019, Pages 155-172 PDF (317.93 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ijhth.2019.92793 | ||
| Authors | ||
| Ahmed Hassan Mohamed; Mohamed Abdelwahab Morsy; Mohamed Sheded Hassan | ||
| Abstract | ||
| As appraisals are considered one of the most problematic and challenging modules of human resource management in hotels, This study discusses the evaluation of staff performance at the food and beverage department, and compare between the hotel of Egyptian company of tourism and hotels (EGOTH) and Accor hotel chain. Primary data was collected using a questionnaire survey of managers and supervisors in the hotel of Egyptian company of tourism and hotels (EGOTH) and Accor hotel chain. Finally, the correlation test was conducted to identify the relationship between the challenges of the performance appraisal process and the employees' performance appraisal in the hotels under study. The results indicated that there is a significant and negative relationship between challenges of the performance appraisal process and employees’ performance appraisal in the food and beverages department in both E.G.O.T.H. and Accor hotels. Finally, this study recommended that these hotels should Set clear criteria for employees' performance appraisal, characterized by fairness, accuracy, and objectivity, and emphasizing that the performance appraisal process aims to develop and improve their performance and address the shortcomings of performance rather than punishment. | ||
| Keywords | ||
| Performance; Performance Appraisal; E.G.O.T.H; Accor | ||
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