EFFECTIVE PLANNING AND COST CONTROL FOR RESTAURANTS: MAKING RESOURCE REQUIREMENTS PLANNING WORK.

被引：0

作者：

Wacker, John G. ^{[1
]}

机构：

[1] Iowa State Univ, Ames, IA, USA, Iowa State Univ, Ames, IA, USA

来源：

| 1600年 / 26期

关键词：

INVENTORY CONTROL - SCHEDULING - Applications;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

This study analyzes the traditional planning problems of the restaurant industry. It carefully explains the restaurant planning procedures: forecasting, menu analysis, recipe formation, material requirements planning, capacity requirements planning, and how they are used to derive an effective cost plan. The work shows a complete example utilizing this planning procedure.

引用

共 50 条

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