The thesis is written as the as the final part of the trainingship in order to examine
and improve the inventory systems in Moy Fa Restaurant.
The writters use qualitative research method . The qualitative research is divided
into two parts.
The first part of the thesis will introduce about the history of Moy Fa Restaurant,
the previous system that is used in Moy Fa Restaurant for purchasing, receiving,
The second part of the thesis is about the literature reviews those are used by the
writters. The literature reviews explain about the good systems for purchasing,
receiving, storing, iventory and also about the effective and efficiency.
Based on the observation of the previous system in Moy Fa Restaurant that is
done by the writters and comparing it with the literature review from the second
part, the writters found some problems that would become a case study.
The writter hopes that with the new system suggested by the writters can be
applied in the Restaurant, so the inventory system for alcoholic beverage and wine
in Moy Fa Restaurant is getting better and more efficient and effective.
(33497103) HARVEY HADRIAN SUDIBYO
(NA00000014) K.W. VAN DER HOEK
(NA00000004) HENK BRUINS
(NA00000166) MARY LIU
Universitas Kristen Petra
Year : 2003
1. RESTAURANTS MANAGEMENT
2. RESTAURANTS-QUALITY CONTROL
inventory system, restaurant
s1 - Skripsi/Undergraduate Thesis (Program Manajemen Perhotelan)
Skripsi No. 0201079/HTL/2003; Harvey Hadrian Sudibyo (33497103)
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