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Littérature scientifique sur le sujet « Restaurant Procurement »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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Articles de revues sur le sujet "Restaurant Procurement"

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Hery, Suliantoro, Rukmayuninda Ririh Kirana, Monica I. Simanjuntak Baby, Budi Puspitasari Nia, and Fanany Rosyada Zainal. "The Effect Of Purchasing Skill On The Implementation Of Strategic Purchasing And Its Impact On Financial Performance In Restaurant Business." Engineering and Technology Journal 10, no. 05 (2025): 4918–24. https://doi.org/10.5281/zenodo.15357153.

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Restaurant business is one of the fastest growing businesses and is increasing in number at the moment. Also noted that in 2018 food and beverage industry’s development rate reached 8.67%. Where the number exceeds the value of Indonesia national economic development. With the increasing population of people in Indonesia, the effect of demand for food and beverages has also increased. Therefore restaurant is an important type of business at this time. However, many problems occured in restaurants which related to the amount of procurement costs that occur in the budget plan. There is no r

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Huang, Yuying, and C. Michael Hall. "Locality in the Promoted Sustainability Practices of Michelin-Starred Restaurants." Sustainability 15, no. 4 (2023): 3672. http://dx.doi.org/10.3390/su15043672.

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Sustainable practices are increasingly promoted in the restaurant industry. One significant aspect of sustainability in restaurants is the use of local supply chains, especially for food, which also serve as a means for restaurants to promote freshness of produce, sourcing, and quality. Considering the prevalence of locality in menu marketing, this study aims to explore the relationships between sustainability and locality at fine-dining restaurants. Michelin-starred restaurants are significant influencers in the restaurant industry, as well as food fashions overall, and may therefore serve to

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Csapody, Bence. "Exploring the role of locally-sourced ingredients in the rural hospitality system of Hungary." ENLIGHTENING TOURISM. A PATHMAKING JOURNAL 14, no. 1 (2024): 51–69. https://doi.org/10.33776/et.v14i1.8106.

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The aim of this research is to examine the role of local ingredients in the Hungarian rural hospitality system and to analyse the benefits and drawbacks of their utilization in restaurants. Previous literature lacks comprehensive studies investigating the use of local products in restaurants and the collaboration between producers and restaurants, particularly those employing qualitative methods involving both parties. To address this research gap, sixteen interviews were conducted with restaurant representatives and local producers. The findings of this research contribute to understanding th

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Darmawan, Irwan, and Aman Wirakartakusumah. "Sustainable Practices and Company Performance in Restaurant Business at PT XYZ: The Moderating Role Of Supply Chain Visibility." Keynesia : International Journal of Economy and Business 2, no. 2 (2023): 47–57. http://dx.doi.org/10.55904/keynesia.v2i2.947.

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The study was conducted to see the effect of sustainable practices and company performance on the restaurant business at PT XYZ: the moderating role of supply chain visibility. The population of this study is managerial level employees who work in PT XYZ restaurants located in Jabodetabek. Furthermore, the sample approach used is non-probability sampling, with the sampling strategy used in this study is purposive sampling. In this study, the minimum sample size used was 102 respondents. Then the method used in this research is the Partial Least Square (PLS) approach in Structural Equation Mode

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Anisa, Nur. "Pengelolaan Pengadaan Barang Operasional Restoran Skyline Di Hotel Ibis Padang." JURNAL PENDIDIKAN DAN KELUARGA 10, no. 1 (2018): 106. http://dx.doi.org/10.24036/jpk/vol10-iss1/502.

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Abstract.This research is motivated by the poor management of the procurement of skyline restaurant operational goods due to the frequent situation of urgent goods but the user rarely directly engages in receiving goods, is not right in planning procurement of goods, organizational structure is not lived properly, and lack of communication in ordering goods. This research is a descriptive study with a qualitative approach. The sampling technique used was purposive sampling which consisted of purchasing staff and F&B Manager. Data collection techniques are carried out using interview, obser

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Ibtiyah, Anggita Khoerutul, Fauzan Romadlon, and Isnaini Nurisusilawati. "Emphasizing Food Expenditure as a Food Waste Mitigation Initiative at Restaurants in Banyumas, Indonesia." HABITAT 34, no. 3 (2023): 299–310. http://dx.doi.org/10.21776/ub.habitat.2023.034.3.27.

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Food waste can be defined as waste at the final stage of the food supply chain related to retailers and consumer behavior (distribution and market, consumption). The population expected to increase over the years, will also affect food availability and consumption. The problem can be solved by increasing food production, but it does not help much if the quantity of loss and waste is not minimized. In Indonesia, consumption activities are not only to fulfill hunger but also become a lifestyle such as visiting restaurants. Restaurants have a high potential to create food waste and in Banyumas th

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Patel, Meet, Uday Venkatadri, Claver Diallo, Ahsan Habib, and Amirsalar Malekahmadi. "An Adaptive Sequential Decision-Making Approach for Perishable Food Procurement, Storage and Distribution Using Hyperconnected Logistics." Sustainability 16, no. 1 (2023): 98. http://dx.doi.org/10.3390/su16010098.

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The fast-food industry currently relies on frozen ingredients to reduce the cost of procurement of raw materials. In recent years, consumers have started to curb their habit of eating out from fast-food chain restaurants due to the growing concerns for unhealthy menu choices made primarily from highly processed and/or frozen food ingredients. To address these issues, some organizations in the fast-food industry have started to offer menus with fresh unfrozen ingredients sourced locally or regionally. This paper addresses the problem of integrating sourcing, storage, and distribution strategies

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Putri, Dewi Eka, and Eka Praja Wiyata Mandala. "Implementasi Algoritma FP-Growth Untuk Menemukan Pola Frekuensi Pembelian Lauk Pada Rumah Makan Takana Juo." JURNAL MEDIA INFORMATIKA BUDIDARMA 5, no. 1 (2021): 242. http://dx.doi.org/10.30865/mib.v5i1.2643.

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All dishes originating from West Sumatra are more popularly known as Padang cuisine. Padang cuisine is one of the most preferred dishes by Indonesians and foreign tourists. Restaurants that serve Padang cuisine, spread all over Indonesia. One of them is the Takana Juo Restaurant located in Singkawang, West Kalimantan. This restaurant serves a variety of side dishes with a distinctive taste from West Sumatra. The problem that occurs in this restaurant is that this restaurant often runs out of several types of side dishes, while there are still many other side dishes, so that many side dishes ar

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Mukucha, Paul, Bongani E. Mushanyuri, and Divaries Cosmas Jaravaza. "Green Sourcing: Effects on Supplier Performance Metrics in Fast Food Restaurants in Frontier Markets." Logistics, Supply Chain, Sustainability and Global Challenges 12, no. 1 (2021): 47–59. http://dx.doi.org/10.2478/jlst-2021-0004.

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Abstract Purpose: Following the banning of expanded polystyrene packaging material, the fast food restaurant industry was serendipitously plunged into green sourcing initiatives for its packaging materials leading to heightened efforts on evaluating the suitability of various suppliers of green packaging material. This study therefore sought to assess the performance of selected suppliers on supplier performance metrics of total cost of ownership, quality of sourced material and delivery performance, in Zimbabwe’s restaurant industry. Methodology: Data was collected from senior procurement off

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Gál, József, and O. Demény. "Quality problems in restaurants." Analecta Technica Szegedinensia 9, no. 2 (2015): 20–25. http://dx.doi.org/10.14232/analecta.2015.2.20-25.

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I am writing about procurement of the restaurants in relation to the defects of quality. A lot of quality problems are resulted by negligence, so firms, restaurants can easily become bankrupt. Some reasons for quality defects should be avertable if workers of the given restaurant utilized the old stocks when cooking or in other ways. In addition, I will mention how to solve problems of quality defects. Naturally, restaurants can have other procurement problems, too, for example they need cooking equipment, dishes, utensils etc., but the goods can get spoiled if they are unutilized. The firm wi

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Thèses sur le sujet "Restaurant Procurement"

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張郡綸. "A Case Study on the Business Models of Restaurant Procurement Platform." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/zm9c54.

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Livres sur le sujet "Restaurant Procurement"

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Stefanelli, John M. Purchasing: Selection and procurement for the hospitality industry. 3rd ed. Wiley, 1992.

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M, Stefanelli John, ed. Purchasing: Selection and procurement for the hospitality industry. 7th ed. John Wiley & Sons, Inc., 2008.

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M, Stefanelli John, ed. Purchasing: Selection and procurement for the hospitality industry. 6th ed. J. Wiley, 2005.

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M, Stefanelli John, and Stefanelli John M, eds. Purchasing: Selection and procurement for the hospitality industry. 5th ed. Wiley, 2002.

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United, States Congress House Committee on Armed Services Readiness Subcommittee Morale Welfare and Recreation Panel. Current and planned operations of fast-food franchises on military bases: Hearing before the Morale, Welfare, and Recreation (MWR) Panel of the Readiness Subcommittee of the Committee on Armed Services, House of Representatives, One Hundredth Congress, first session, November 19, 1987. U.S. G.P.O., 1988.

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United, States Congress House Committee on Armed Services Readiness Subcommittee Morale Welfare and Recreation Panel. Current and planned operations of fast-food franchises on military bases: Hearing before the Morale, Welfare, and Recreation (MWR) Panel of the Readiness Subcommittee of the Committee on Armed Services, House of Representatives, One Hundredth Congress, first session, November 19, 1987. U.S. G.P.O., 1988.

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United States. Congress. House. Committee on Armed Services. Readiness Subcommittee. Morale, Welfare, and Recreation Panel. Current and planned operations of fast-food franchises on military bases: Hearing before the Morale, Welfare, and Recreation (MWR) Panel of the Readiness Subcommittee of the Committee on Armed Services, House of Representatives, One Hundredth Congress, first session, November 19, 1987. U.S. G.P.O., 1988.

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Purchasing: Selection and procurement for the hospitality industry. John Wiley & Sons, 1985.

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Purchasing: Selection and procurement for the hospitality industry. 2nd ed. Wiley, 1985.

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Purchasing: Selection and procurement for the hospitality industry. John Wiley & Sons, Inc., 1997.

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Chapitres de livres sur le sujet "Restaurant Procurement"

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Gutierrez-Yllu, Luiggi, Guido Figueroa-Pomareda, and Mercedes Cano-Lazarte. "Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy." In Human Interaction, Emerging Technologies and Future Systems V. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-85540-6_154.

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"Restaurant Development." In Strategic International Restaurant Development. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-4342-9.ch011.

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This chapter discusses the concept of facilities planning, design, equipment procurement, and management within the context of restaurant development. It includes the investigation and planning of the location, equipment, long-term investment in capital expenditure, life span, durability, and business longevity and assets, among many other factors. It provides references and guidelines for opening a foodservice facility, specifically a restaurant, the process of the restaurant opening, from concept to operation and the equipment required, from FFEs (furniture, fixture, and equipment) to utensi

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Semwal, Rajeev, Mahesh Kumar Bairwa, Nandita Tripathi, and Anubhav Chauhan. "Innovative Methods of Waste Reduction in the Food Production Department of Hotels and Restaurants." In Sustainable Disposal Methods of Food Wastes in Hospitality Operations. IGI Global, 2024. http://dx.doi.org/10.4018/979-8-3693-2181-2.ch009.

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The resort and restaurant meal production departments' creative waste-reduction solutions for sustainability and culinary operations are examined in this book chapter. Innovative operational and environmental conservation techniques are assessed for feasibility. The study optimises procurement and reduces stock using cutting-edge generation, inventory control, and statistical analytics. It discusses how real-time monitoring might help avoid overpurchasing's environmental impact. The authors discuss nose-to-tail and root-to-stem cooking. Case studies from major institutions indicate these tacti

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Merrifield, Caroline. "Keeping Pace with the Foodshed in Hangzhou." In Death and Life of Nature in Asian Cities. Hong Kong University Press, 2021. http://dx.doi.org/10.5790/hongkong/9789888528684.003.0010.

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As urban Hangzhou rapidly expands into its rural hinterlands, it transforms the agrarian landscapes that sustain it. This chapter is an ethnographic investigation of Hangzhou’s changing “foodshed,” from the point of view of the procurement agents who supply a farm-to-table restaurant in the city’s scenic West Lake District. In this context, the lives and deaths of nonhuman natures are a matter of unstable perspective: former productive farm fields have ghostly afterlives in the present urban core, while reanimated spaces of “wild” nature can be deathly for vibrant human communities. My finding

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"Chapter 5: McDonald's Restaurants Ltd: Lead-Time Reduction Through Standardisation and Modularisation." In Strategic Procurement in Construction. Thomas Telford Publishing, 1998. http://dx.doi.org/10.1680/spic.25998.0006.

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Padoongpatt, Mark. "“Chasing the Yum”." In Flavors of Empire. University of California Press, 2017. http://dx.doi.org/10.1525/california/9780520293731.003.0003.

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This chapter examines the origins of Thai foodways inside the United States, focusing on food procurement as a community-building practice among Thai Americans in Los Angeles before free trade. Before the 1970s, Thai and Southeast Asian ingredients were not widely available, which led to a crisis of identity among Thai immigrants. The chapter follows Thai food entrepreneurs who resolved the crisis by developing a local supply of Thai ingredients, opening grocery stores like Bangkok Market, and starting import/export companies. Chapter 2 also discusses the first wave of Thai immigration. U.S. c

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Actes de conférences sur le sujet "Restaurant Procurement"

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Ковалева, И. Н., and М. А. Кузнецов. "Innovative approaches to the organization of service and personnel management in the restaurant business: strategies for success in the age of technological development." In II Международный научный форум "КОНЦЕПЦИЯ УСТРОЙСТВА СОВРЕМЕННОГО МИРА В ЭПОХУ ЦИФРЫ". Crossref, 2024. http://dx.doi.org/10.26118/9584.2024.20.27.002.

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Успешное управление ресторанным бизнесом требует постоянного совершенствования процессов и инструментов управления. Важно эффективно управлять финансами, персоналом, закупками, маркетингом и обслуживанием, а также постоянно отслеживать изменения в требованиях клиентов и рыночной конкуренции. Только такая комплексная стратегия позволит ресторанному бизнесу выделяться и процветать на насыщенном рынке. Совершенствование и внедрение новейших технологий в данной области играют ключевую роль в решении наиболее острых и важных вопросов. Successful management of the restaurant business requires consta

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Sungkono, Kelly Rossa, Adhatus Solichah Ahmadiyah, Riyanarto Sarno, et al. "Graph-based Process Discovery containing Invisible Non-Prime Task in Procurement of Animal-Based Ingredient of Halal Restaurants." In 2021 IEEE Asia Pacific Conference on Wireless and Mobile (APWiMob). IEEE, 2021. http://dx.doi.org/10.1109/apwimob51111.2021.9435261.

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