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

被引：0
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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：
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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.
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