In order to improve operational efficiency and service quality, information technology (IT) system is increasingly applied in the restaurant industry for inventory control and other operational functions. In the previous study, most current restaurant information systems were found to have some inadequacies in the analytical capabilities for better management decision making. This research focuses on the development of prototype software that contains a profitabilitybased menu analysis program for barbecue (BBQ) items in Chinese restaurants. It also identifies the key points that programmer and system analyst should note regarding the problems caused by the dual Chinese codes, and the possible application of sound input devices in developing future systems for Chinese restaurants. In addition, the research also reveals that the inclusion of labor and energy cost into production cost is feasible and useful for better management planning. The statistical analysis under this approach not only enhanced the precision of gross profit measurement, but also provides the management with the quantified importance on each production cost.
|Number of pages||17|
|Journal||Foodservice research international|
|Publication status||Published - 2000|