THE RELATIONSHIP OF ACCOUNTING INFORMATION QUALITY AND THE EFFECTIVENESS IN CONTROLLING FOOD AND BEVERAGE COSTS IN THE HOTALS LOCATED IN BANGKOK

Abstract

This research was aimed to 1) investigate the accounting information quality used to control food and beverage costs of hotels in Bangkok; 2) to examine the effectiveness of controlling food and beverage costs of hotels in Bangkok and 3) to examine the relationship of accounting information quality and effectiveness in controlling food and beverage costs of hotels in Bangkok. The samples used in this research were the executives in the food and beverage department managers of the hotels in Bangkok areas. The number of sample were calculated from the Yamane formula and then selected by multi-stage sampling. The research instrument was the questionnaire, and data obtained from the questionnaires were analyzed using descriptive statistics in terms of frequency, percentage, mean, and standard deviation. To find out the relationship between the quality of accounting information and the ability to control costs and effectiveness in controlling food and beverage costs was multiple regression analysis was calculated.

The results revealed the following. Firstly, overall the quality of accounting information used to control food and beverage costs of hotels in Bangkok was at the high level. That is, the use of information for decision making is the at highest level and it can respond well to needs, followed by the comparison of information that can be used to compare data to be useful and timely information is information that has been received on time. Secondly, overall the effectiveness in controlling the costs of food and beverages of hotels in Bangkok was at the high level when the order control was at the highest level; each order quantity is appropriate, followed by the control of receiving goods; the amount of raw materials received is correct in accordance with the purchase order; the control of the disbursement of raw material with disbursement forms and the storage control regarding the conditions of the equipment in the storage room are clean and the raw materials can be monitored.  Thirdly, the results of the analysis of the relationship between the quality of accounting information and the effectiveness in controlling the cost of food and beverages in hotels in Bangkok revealed that the quality of accounting information is related to the effectiveness in controlling the purchase of food and beverages at the statistical significance level of 0.05.