La Tesis It is presented below has been developed as part of the final exercise of completion of studies to obtain the degree of Bachelor of Tourism by Ivet Mendez Castelo. To download it completely you can do it through the following link: http://adf.ly/1W8Iw1
It is known that there are essential factors in the Buffet Service to achieve a correct administration of the costs Food and Beverage. The Operations Directorate of the Gran Caribe Hotel Group has proposed to establish a procedure that allows better control and costs more rational of the goods for this service. This research is carried out in a four-star Hotel in the City, which has been offering this service since 1993. The general objective of the study is to analyze the main factors that affect the cost of merchandise for the Buffet Service. A Insights of the costs and consumption with the implementation of the ABC Inventory System. The performance of the selected products was analyzed and their economic effect was calculated. Through the investigation, the families and products that most influence the costs
and those with the most incidents in consumption. It was shown with the calculation of the economic effect that there are strategies for saving, easy to achieve and that do not involve investments.
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