kenyatta University en_US o en en_US bject, food prices-Kenya bject, beverages-Kenya. Once themes and patterns were identified, the researcher then drew conclusions.
Abstract control cost hospitality thesis
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Title, an unm presidential scholarship winning essays investigation of cost controls in food and beverage production and sales in selected categories of 2-5 star hotels in Nairobi, Kenya en_US. The hotels surveyed were not able to meet their beverage costs. Qualitative analysis consisted of content analysis and formation of themes in line with interview guides. More than two thirds of all respondents were certificate holders. Data collection instruments included interview schedules administered to hotel managers, chefs, supervisors and control staff, questionnaires were used for waiters and barmen and cashiers. Higher star rated hotels were more likely to meet their food and beverage costs than their lower rated counterparts. Staff fraud, theft and poor bar portion control were common in all the hotels. The mean standard food cost percent was.33. The purpose of the study therefore was to determine the types of cost control measures operational in 2 - 5 star hotels and establish if these measures were effective in keeping the cost of sales within acceptable limits. The food costs were not effectively maintained as there were significant differences between actual and standard food costs amongst all the hotels.
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