الفهرس 
Chapter One: IntroductionOnly 14 pages are availabe for public view
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Abstract
Most institutions seek for improving the performance of their systems, which includes maintaining performance, quality, and reducing costs. A key strategy for achieving such goals is the effective implementation of electronic management systems. The electronic management system is wide-implemented in all sectors, including hospitality. Also, previous research exposed the lack of research on the impact of applying electronic management systems on cost at the F&B department in hotels establishments. Thus this study is here to bridge this gap in hospitality literature. This study shows the impact of applying electronic management system on food and beverage cost. To design methodology for the study. The researcher used for collecting data questionnaires form. In this study four groups of stakeholders’ were investigated; food and beverage managers and their assistants cost control managers, and financial managers (n=112). Quantitative data obtained from questionnaires were statistically analyzed using SPSS version 23. The findings revealed that the electronic management systems have a positive effect on the costs, specifically improving operational performance for hotels, and maintaining product quality with fewer costs. One limitation of this study is the lack of scientific research in some aspects related to electronic management systems in the Food and Beverage Department. The main contribution of this study is to fill in the literature gap on the impact of electronic management on cost at the food and beverage department. This should guide future research for further studies.