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Publicação
An internal analysis of Amorim Turismo’s operations regarding food and beverage with a focus on operational efficiency and quality of service
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Orientador(es)
Resumo(s)
This Work Project has the objective of performing an internal analysis of the operations undertaken at Amorim Turismo’s restaurants in their three hotels in Portugal. A more in depth analysis can be made through the study and improvement of its operational efficiency and quality of service utilizing methodologies such as ABC Classification, inventory management, facility layout optimization, demand forecast and RFM model. Various recommendations are suggested as part of an improvement plan for a better performance of the company.
Descrição
A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
Palavras-chave
Operations management Operational efficiency Quality of service Food and beverage