Initial problem description: On the topic of F&B cost control restaurant ‘De Gou
Initial problem description: On the topic of F&B cost control restaurant ‘De Gou
Initial problem description: On the topic of F&B cost control restaurant ‘De Gouverneur’ does all needed tasks by hand. All the invoices are processed by hand. Next to that, they make use of many different documents in which they need to work to process the invoices for food and beverages and even more to gain insights in the cost control of the company. All above mentioned activities cost the management team many hours in a week. Lastly, a lot information is outdated. After all invoices are processed and all inventory is stocked there will already have been more sales or more purchases, therefore the information is outdated before it is gained. Initial purpose: The use of automatic F&B cost control or inventory management system will have a positive effect on the company’s performance. The staff cost goes down or the work pressure is going down. Furthermore, due to a more accurate insight in the inventory, the waist is decreasing and the cost percentage is decreasing linearly. Also, because the cash registration and the inventory management systems are linked there is always an up-to-date, ‘live’, insight in the performance on the F&B cost of the restaurant.

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