Liuden, Jason and Abryanto, Rano (2020) The Impact of Food Operational Control Cycle Towards Food Cost Management: A Comparison Study of 3 Branches of Korbeq Restaurant by Stevan Meatshop. Bachelor thesis, Swiss German University.

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Abstract

This research aims to investigate the impact of food operational control cycle towards restaurant food cost management in Korbeq restaurant by Stevan Meat Shop. In this research it will mainly focus on quantitative method however to strengthen the study it will also be supported with qualitative method and direct observation before the pandemic occurred. Furthermore, this study has come up with conclusion that food operational control cycle has an impact on food cost management. Based on results it shows that food operational control cycle contributes 41.9% on impacting food cost management on restaurant operational, and another 58.1% was caused by other factors that are not mentioned in this study. The dimensions of food operational control cycle also analyzed using descriptive study supported with qualitative data to determine which factors of food operational control cycle has the most impact. As a result, issuing and production determined as the most impactful dimension. The other dimension of the food operational control cycle are menu planning, purchasing, receiving, storing, service.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Food and Beverage; Food Service Industry; Management; Operational Control Cycle; Food Cost Management
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD39.5 Industrial procurement--Cost effectiveness T Technology > TX Home economics > TX901 Hospitality industry T Technology > TX Home economics > TX946.5 Food service
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Faisal Ifzaldi
Date Deposited:	02 Nov 2020 14:07
Last Modified:	02 Nov 2020 14:07
URI:	http://repository.sgu.ac.id/id/eprint/1867

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