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dc.contributor.author
Rigas, Georgios
en
dc.date.accessioned
2019-02-14T12:26:04Z
dc.date.available
2019-02-15T01:00:16Z
dc.date.issued
2019-02-14
dc.identifier.uri
https://repository.ihu.edu.gr//xmlui/handle/11544/29230
dc.rights
Default License
dc.subject
Hospitality Cost Control
en
dc.subject
Hotel Cost Control
en
dc.subject
Menu Analysis
en
dc.subject
Menu Analysis Methods
en
dc.title
Menu Profitability Analysis Models: Linking Theory and Practice in the Greek Hospitality Context
en
heal.type
masterThesis
en_US
heal.secondaryTitle
Linking Theory and Practice in the Greek Hospitality Context
en
heal.creatorID.dhareID
1109150028
heal.classification
Hospitality
en
heal.classification
Cost Control
en
heal.classification
Accounting
en
heal.keywordURI.LCSH
Hotels--Cost control
heal.keywordURI.LCSH
Restaurants--Cost control
heal.keywordURI.LCSH
Food service--Cost control
heal.keywordURI.LCSH
Hospitality industry--Management
heal.keywordURI.LCSH
Hospitality industry
heal.keywordURI.LCSH
Hospitality industry--Greece
heal.language
en
en_US
heal.access
free
en_US
heal.license
http://creativecommons.org/licenses/by-nc/4.0
en_US
heal.recordProvider
School of Economics, Business Administration and Legal Studies, MSc in Hospitality and Tourism Management
en_US
heal.publicationDate
2019-02-13
heal.abstract
The purpose of this action research study is to explore three common menu profitability analysis models, in order to determine if two Hotels in Rhodes utilize the right methods in order to analyze their menus . Also, this work seeks to critically explore the vulnerabilities of common analysis tools and aims to find the most optimal one. Firstly, this dissertation aims to familiarize the reader with the idea of cost and its various aspects. Afterwards, cost control will be explained, along with the notion of standardization and then the core issue of this work, menu analysis, will be explored, by thoroughly examining three menu analysis models. Then, data from Greek Hotels will be implemented, in order to test the models and confirm theoretical assumptions. Conclusions will be finally drawn, and a theoretical analysis model will be proposed , as an alternative approach to the existing methods . This study will manage to prove that two of the most popular Hospitality Enterprises in Rhodes, with structured cost control systems, use less accurate methods to analyze the profitability of their menus. The findings will show that there is a significant difference in results , between the simpler model that the two Hotels use and the more accurate, multi - dimensional model, that theory supports . Meanwhile, it will be attested that criticism surrounding the inaccuracy and deficiency of the is valid. As the first piece of academic work examining three menu analysis models in a Greek context, this thesis aims to highlight the need for further study , on a comparative basis, in order to determine the vulnerabilities of hospitality cost control in Greece . More research is required, so as to construct a more rounded picture of the existing situation, as hospitality is a crucial source of income generation, for the whole country.
en
heal.advisorName
Sikalidis, Alexandros
en
heal.committeeMemberName
Grose, Christos
en
heal.committeeMemberName
Archontakis, Fragiskos
en
heal.academicPublisher
IHU
en
heal.academicPublisherID
ihu
en_US
heal.numberOfPages
60
en_US
heal.spatialCoverage
Greece
en
heal.spatialCoverage
Rhodes
en


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