Thefts an exploratory study on a sample of hotels in the holy city of Karbala

Abstract

The phenomenon of theft in the hotel's food and beverage division is among the common phenomena in the hotel and restaurant business. From this standpoint, the research aims to define theft and know its danger in the field of work of the in the hotel's food and beverage divisions, and to identify the types of theft in the hotel's food and beverage division, and to know the characteristics of the work that is widespread. It contains theft, its motives, and presents some cases of theft that occur in the hotel's food and beverage division. The research relied on the descriptive analytical approach, and a survey was distributed used to gather study info from a random sample of workers in the Baron Tourist and Karbala Rayhana hotels in the city of Karbala, numbering (60). Individually, the research found that the differences were statistically significant between the opinions of employees about the motives for theft in the hotel's food and beverage division. It also showed there being was an association with statistical significance between the motives and manifestations of theft in the hotel's food and beverage division, and the presence of a statistically significant effect on ways to confront theft in the food and beverage division. Food and beverages in hotels in all their aspects, and the study suggested setting ethical controls and standards within the requirements for appointment in the food and beverage division, and paying attention to measuring employee satisfaction and solving problems related to aspects of work.