The Inventory system of alcoholic beverage and wine to achieve the effetiveness and efficiency in Moy Fa Restaurant - Digital Collection of Petra Christian University

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,
and storing.
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.

Contributor
• (NA00000014) K.W. VAN DER HOEK
• (NA00000004) HENK BRUINS
• (NA00000166) MARY LIU

Category
s1 - Skripsi/Undergraduate Thesis (Program Manajemen Perhotelan)

Rights
Skripsi No. 0201079/HTL/2003; Harvey Hadrian Sudibyo (33497103)
The resource(s) is/are owned by the Creator/Contributor.Reproduction & distribution for non-commercial purposes is permitted provided that the credit for the Creator/Contributor and the source are explicitly stated,and no alteration are made

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