Fifth International Conference on Tourism & Leisure Studies

Abstract

The hospitality industry, food service in particular, requires the consistent practice and application of food safety guidelines, in addition to effective collaboration between various staff within the kitchen and dining areas. Along with health and safety standards, professionals in the field know that the operation and organization of the kitchen are at the core of a successful dinner experience that promotes tourism in the area. Collaborative evaluation offers many benefits, including stakeholder involvement and joint responsibility from collaboration members in the process (Rodríguez-Campos and Rincones-Gómez, 2013). In this paper, we present the Model for Collaborative Evaluation (MCE) as a tool for identifying solutions to key issues within small dinner service experiences. The MCE introduces a novel approach to evaluating the integrated systems within hospitality and food service. In response to the growing tourism industry, we present insights based on utilizing the MCE as a valuable tool in evaluating dinner services. We address factors such as the coordination between the Front of the House and the Back of the House. Every kitchen or Food and Beverage outlet has its own ticket firing system. Understanding how this works is one of the key factors in enhancing dinner services that promote tourism.