The thesis presented below has been developed as part of the final exercise of completion of studies to obtain the degree of Bachelor of Tourism by the diplomat Yordanis Arcia Crespo. To download it completely you can do it through the following link: http://adf.ly/1Rgxkp

Its structure includes the following contents

INTRODUCTION / 6
Chapter 1 Theoretical framework / 9
1.1- The Restoration and the Efficient Food and Beverage / 9
1.1.2- Objectives of the management food and beverage / 10
1.1.3- Mission of the Food and Beverage department / 11
1.1.4- Importance of the Food and Beverage department / 12
1.2 Efficient buffet / 13
1.2.1- General characteristics of the buffet / 15
1.2.2- Buffet classification / 16
1.3- The costs in the food and beverage department / 16
1.3.1- Cost control / 18
1.3.2- Factors that affect cost control / 19
1.3.1- Classifications and types of costs / 24
Chapter 2/30
2-1-. History, characterization and construction of the hotel / 30
2.2- Employee work procedure / 33
2.3- Document consultation / 33
2.4- Determination of the families and products that have a greater
incidence in costs / 34
2.4.1- Determination of the quarterly totals / 34
2.5- Application of the scientific (statistical) and practical method for determining the ranges of consumption indices / 35
Chapter III: Results and Discussion / 37
3.1 Analysis of the incidence on the cost of families and some products
in the first quarter of the year / 37
3.2 Results of the application of the scientific and practical method for
determination of the ranges of the consumption rates of the installation / 46
CONCLUSIONS / 53
BIBLIOGRAPHY / 54
ANNEXES / 55


The control of costs of the Buffet Table inside a hotel under the modality all included is really a big and important complication due to the essential ignorance of the behavior of each client in this type service, it is from here where we can realize the importance and the benefit of this work when studying some factors that affect the costs of the goods on the buffet table, such as Prices of acquisition of the products, consumption and cost per capita for each customer at the buffet table; as well as having the indices prepared by the Business Group as reference and those of the installation to know how it is operating and achieve better cost control.

To reach all the results obtained in these indicators, we worked with all the daily reports of departures from the warehouse to the buffet table, making the monthly totals of the reports of the months and thus be able to arrive at the totalization of the studied quarter of January-February-March 2009.

Families were analyzed according to their incidence on costs through the ABC classification (Pareto principle). Those that were classified in A and B were The aforementioned tool was also applied to them. They proved to be the families with the highest incidence on the cost (A) of dairy products and derivatives, and sausages and cold cuts, and in B, beef, vegetables and fruits on which you must constantly monitor. It was developed based on consumption per capita of the months analyzed, the indicators for the installation in three specific families which were compared with the indicators established by the Business Group, which resulted in the meat (beef and poultry) have much lower per capita consumption, not being so in the froutes, with which it could be proposed to limit for meat the indices of consumption proposed by the Administrator Hotel

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I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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