Document Type



Master of Science (MS)


Hospitality Management

First Advisor's Name

Mickey Warner

First Advisor's Committee Title

Committee Chair

Second Advisor's Name

Charles L. Ilvento

Date of Defense



  1. Area of Investigation
    1. Foodservice industry professionals in the Greater Miami area, with an industry survey analyzing the daily workday of the manager.
  2. Materials and Methods Used
    1. Published works that are accepted by the Library of Congress, articles that appear in industry trade journals and authors own experience were used for research and evaluation.
    2. A survey conducted with hospitality industry general managers of foodservice operations and food and beverage directors of hotel, food service operations will be interviewed on time management usage during an average workday.
    3. The results were consolidated and evaluated with guidelines to help improve a manager's time efficiency during his workday.
  3. Major Findings
    1. A majority of managers are aware of effective time management but a small percentage are using these methods.
    2. Managers that spend over 90% of their time in management functions scored the highest in decision-making.
    3. Food and beverage directors scored higher in all areas questioned than general managers of foodservice operations.
    4. Time spent planning paralleled those managers who spent more time in managerial duties.
  4. Results and Conclusions
    1. Time management is essential for management positions in the foodservice industry.
    2. . The more time efficient a manager is, the better they will be able to control circumstances that make a manager's maintained successes.





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