Ο ρόλος και η σημασία του F&B Cost Control για την ορθή λειτουργία των επισιτιστικών τμημάτων στο ξενοδοχειακό συγκρότημα Costa Navarino
SubjectΤουρισμός -- Πληροφορική
KeywordsΤουρισμός ; Eπισιτιστικά τμήματα ; Κοστολόγηση τροφίμων και ποτών ; Fidelio-Material Control ; Costa Navarino
In the first chapter, we define the definition of tourism and analyze the structure of it. Analyzing the modern trend of tourism and the development of mass tourism in recent years. The different types of tourism enterprises are also discuss of and the new technologies are used in tourism. In the second chapter is given the concept of hotel business and stated how essential and admirable communication between different departments and employees is. Subsequently is explained and developed the meaning of Food & Beverage Management. Moreover, this chapter refers to the segmentation of the food & beverage departments and employees’ work. The third section deals with the operation and management of the supply of food in different departments. Separates and analyzes the parts of F & B and the role of cost control and purchasing department in the pricing of products. The fourth chapter explains the reason for choosing the software program Fidelio-Material Control (FMC) as a cost control program of food and beverage products and the reason for selecting this case study. The fifth chapter refers to food and beverage operations and services used by Costa Navarino with the ultimate goal of cost control and due process which is attained to generate profit. More specific analyzes with mathematical formulas and numbers that are collected, the costing of food and beverage of the resort during a season.