Evaluation of Food and Beverage Management Practices in Three-Star Hotels in Ibadan, Oyo State, South West Nigeria

This study evaluates food and beverage management practices in three-star hotels in Ibadan, Oyo State, South West Nigeria. Food and beverage departments are significant revenue contributors and reputation determinants in the hospitality industry, yet their management complexity makes them particularly susceptible to operational inefficiency. A mixed-method research design is employed with questionnaires administered to 180 food and beverage guests and structured interviews with 15 food and beverage managers across 12 three-star hotels in Ibadan. Variables assessed include menu management and costing, kitchen hygiene and safety compliance, staff training in food service standards, inventory control systems, and guest satisfaction with food and beverage experiences. Findings reveal that food and beverage revenue contributes an average of 34 percent of total hotel revenue across sampled properties, highlighting its strategic importance. However, menu engineering principles are applied in fewer than 30 percent of hotels, and food cost percentages frequently exceed industry benchmarks. Staff training in food presentation and allergen awareness is identified as a significant gap. The study recommends adoption of structured menu engineering practices, investment in point-of-sale systems linked to inventory management, mandatory food safety training for all kitchen personnel, and periodic mystery dining audits to monitor service standards. These interventions are expected to improve both profitability and the dining experience for guests. Keywords: food and beverage management, menu engineering, hotel operations, Ibadan, hospitality revenue