Loading...
Publication
O desempenho da carta de restaurante
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 4.29 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O presente relatório visa apresentar o percurso ao longo dos 9 meses de estágio no departamento financeiro do Hotel Radisson Blu Malta Golden Sands, para a conclusão do mestrado e obtenção do grau de mestre em gestão e direção hoteleira pela Escola Superior de Turismo e Tecnologia do Mar – Instituto Politécnico de Leiria.
Neste relatório é apresentado um enquadramento geral da unidade hoteleira, partilha-se a experiência obtida durante o período de estágio, as tarefas, responsabilidades e competências adquiridas, salientando a importância da formação obtida para o sucesso desta experiência, que contribui para que hoje esteja a trabalhar na empresa, na secção de controlo de custos onde o estágio foi realizado. O presente relatório inclui ainda um desafio de gestão que procura aplicar os conhecimentos adquiridos durante o mestrado, mais concretamente na análise ao desempenho da carta.
A componente desafio incide sobre o restaurante Agliolio (restaurante italiano inserido na unidade hoteleira), na importância das cartas para o bom desempenho e performance de um restaurante, da relevância das suas análises para a tomada de decisões informadas e ponderadas, tendo em conta os objetivos financeiros e a satisfação dos clientes, e de como o controlo de custos é a solução para o bom desempenho geral de um negócio. Neste relatório são aplicadas 4 análises para o estudo da carta do restaurante Agliolio: Menu Engineering, Menu Analysis, Cost-Margin Analysis e Goal Value. Com base nas suas análises e conclusões, apresenta-se algumas soluções que contribuem para melhorar o desempenho global da carta do restaurante.
This report aims to present the path over the 9 months of internship in the financial department of the Radisson Blu Malta Golden Sands Hotel, towards the conclusion of the master's degree in hotel management. This report presents a general framework of the hotel, sharing the experience gained during the internship period, the tasks, responsibilities and skills acquired, finally proposing some suggestions for improvement, and emphasizing the importance of the training obtained for the success of this experience, which contributes to be currently working at the company, in the cost control section where the internship took place. This report also includes a management challenge, more specifically in the analysis of the menu performance, that seeks to apply the knowledge acquired during the master's degree. The challenge component focuses on the Agliolio restaurant (italian restaurant located in the hotel), on the importance of the menu for the performance of a restaurant, on the relevance of their analyses for making informed and considered decisions, taking into account the financial objectives and customer satisfaction, and how cost control is the key to overall good business performance. In this report, 4 analysis are applied to study the menu of the Agliolio restaurant: Menu Engineering, Menu Analysis, Cost-Margin Analysis and Goal Value. Based on their analysis and conclusions, some solutions are presented that contribute to improve the overall performance of the restaurant menu. Throughout the report, theoretical information based on literary works and scientific articles is applied, with practical information obtained based on the experience and knowledge acquired during the curricular internship.
This report aims to present the path over the 9 months of internship in the financial department of the Radisson Blu Malta Golden Sands Hotel, towards the conclusion of the master's degree in hotel management. This report presents a general framework of the hotel, sharing the experience gained during the internship period, the tasks, responsibilities and skills acquired, finally proposing some suggestions for improvement, and emphasizing the importance of the training obtained for the success of this experience, which contributes to be currently working at the company, in the cost control section where the internship took place. This report also includes a management challenge, more specifically in the analysis of the menu performance, that seeks to apply the knowledge acquired during the master's degree. The challenge component focuses on the Agliolio restaurant (italian restaurant located in the hotel), on the importance of the menu for the performance of a restaurant, on the relevance of their analyses for making informed and considered decisions, taking into account the financial objectives and customer satisfaction, and how cost control is the key to overall good business performance. In this report, 4 analysis are applied to study the menu of the Agliolio restaurant: Menu Engineering, Menu Analysis, Cost-Margin Analysis and Goal Value. Based on their analysis and conclusions, some solutions are presented that contribute to improve the overall performance of the restaurant menu. Throughout the report, theoretical information based on literary works and scientific articles is applied, with practical information obtained based on the experience and knowledge acquired during the curricular internship.
Description
Keywords
Gestão hoteleira Restauração Desempenho da carta