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Increasing f&b profits by implementing good control on f&b primary costs

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This research is conducted to discover the problem that encountered by common restaurants in Primary Cost section. The purpose of this thesis is mainly to implement several cost management approaches on controlling Food and Beverage primary cost. The analysis on this thesis will be implemented by measuring trough all the variables from secondary data.rnrnThis research will be focused on 3 aspects on Primary Cost which are: Food Cost, Beverage Cost, and Labor Cost. From this research, it also can be identified whether the restaurant already maintain good control in the Primary Cost or not. And for the sake of this research, any restaurants or business associates who had problems with controlling cost are eligible to use this research as the basis to manage the cost.rnrnIn general, all the concepts declared in this research frankly are to help any acquaintance to treasure their problems in reducing the primary cost. And the final impact of it is gaining more profit for the restaurant.

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Availability

B00254

(wh)

Available but not for loan - Missing

Detail Information

Series Title

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Call Number

254

Publisher

: Swiss German University., 2007

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

-

Edition

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Subject(s)

HTM

Specific Detail Info

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Statement of Responsibility

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Other version/related

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