Setiawati, Fenny and Chandra, Yanuar Bintara (2009) Food cost calculation and investigation in Seinpost Restaurant, Scheveningen. Bachelor thesis, Petra Christian University.Full text not available from this repository.
Nowadays, opening or running a restaurant is a good business opportunity to earn more profit especially for fine dining restaurant. A fine dining restaurant requires heavily on high quality food, the skills of a professional chef, an elegant atmosphere that attracts and holds customers and the prices are the highest of the In the condition above, food cost control needs to be considered. Cost control can be used to earn more profit without any added cost. That?s why cost control takes the most important part in the operation of a restaurant. Seinpost restaurant as the object of this dissertation has its way to set the selling price, they always multiply the food cost five times in order to get the selling price. In this dissertation will analyze about the selling price that has been set before whether it brings a good profit or not by using the food cost calculation, cost control and menu engineering as the tool to solve the problem. In this dissertation an explanation about what food cost is, cost control is, how cost control is important, and how to do the right food cost control will be explained.
|Item Type:||Thesis (Bachelor)|
|Uncontrolled Keywords:||food cost control, menu engineering, food cost percentage|
|Date Deposited:||23 Mar 2011 18:48|
|Last Modified:||06 Apr 2011 12:48|
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