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A STUDY TO DETERMINE IF FOODSERVICE MANAGERS ARE UTILIZING TIME MANAGEMENT TECHNIQUES AND TO DEVELOP GUIDELINES TO HELP THE FOODSERVICE MANAGER IN BEING MORE TIME EFFECTIVE by Claude A. De Lucia 1. Area of Investigation Foodservice industry professionals in the Greater Miami area, with an industry survey analyzing the daily workday of the manager. 2. Materials and Methods Used 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. 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. The results were consolidated and evaluated with guidelines to help improve a manager's time efficiency during

A study to determine if foodservice managers are utilizing time management techniques and to develop guidelines to help the foodservice manager in being more time effective