CHAPTER I Introduction The restaurant business is a challenging but exciting venture. It can often prove to be extremely competitive since food as it’s the main product is one of the basic needs and people tend to allocate majority of their income for food. As mentioned‚ this business is a challenging one so those who want to engage into this kind of investment should be fully prepared to handle all the issues and problems that they will encounter in the operations of their business. When entrepreneurs
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Controls Systems Over The Payroll Cycle • Internal Control Checklists For The Payroll Cycle • Tests Of Control Of Payroll • Internal Controls Systems Over The Stock Cycle • Internal Control Checklists For The Stock Cycle • Tests Of Control Of Stock INTERNAL CONTROLS OVER PAYROLL To understand the need for controls‚ it is helpful to break down the payroll process into its component stages. The table shows the various stages of the payroll “cycle”‚ together with:
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PAYROLL SYSTEM 1. Background of the Problem/Opportunity 2. Project Scope and Constraint The scope of the project covers the upgrade of the existing payroll system of the Catanduanes State Colleges‚ from a computer-based system to a web-based system. The system shall maintain a database that will store and maintain the updated Payroll Data‚ Deductions and salary information and compute employees’ salaries. The new system‚ as a web-based system‚ will allow employees to access the system through
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study to the accounting department of DMMA COLLEGE OF SOUTHERN PHILIPPINES. Since the DMMA COLLEGE OF SOUTHERN PHILIPPINES is using office manual system in excel and they are thinking about creating a database to make payroll easily‚ and that would lessen their time in creating payroll to their employee. Background of the study According to the student handbook‚ DMMA COLLEGE OF SOUTHERN PHILIPPINES was established in October 1993‚ and was formerly known as the Davao Merchant Marine Academy (DMMA)
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Organization of hotel Individual hotels are usually organized along functional lines‚ with departments grouped according to the particular work activity in which they are engaged. The hotel is divided along functional lines into five administrative departments: rooms‚ food and beverage‚ accounting‚ sales‚ and personnel. The five department heads report directly to the GM. Each department is subdivided into smaller organizational units. These subdivisions represent refinements of the work performed
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APPROVAL SHEET This undergraduate project Study “DEPARTMENT OF AGRARIAN REFORM (DAR) COMPUTERIZED PAYROLL SYSTEM” prepared and submitted by CLIFFORD Y. CACAP‚ HERWIN A. DAYSA and NELSON S. GENORA‚ in partial fulfilment of the requirements of the degree Bachelor of Science in Information Technology has been examined and is recommended for acceptance. PHILIP L. BALAGTEY‚ BSICS Adviser PANELS OF EXAMINERS APPROVED by the committee on Oral Examination on __________ with the grades
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Perceptions of Restaurant Cleanliness: A Cross Cultural Study By Seung Ah Yoo Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann‚ Chair BeomCheol (Peter) Kim Manisha Singal July 9‚ 2012 Blacksburg‚ Virginia Keywords: Service Quality‚ Restaurant Cleanliness‚ Culture Customer Perceptions of Restaurant Cleanliness:
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A Proposed Payroll System For Kasaup Man power Services A Thesis Presented to the Faculty of Computer Technology Department Of Systems Plus College Foundation Miranda St.‚ Angeles City‚ Pampanga In partial Fulfillment of the Requirements for the Associate Computer Technology By: Gagui‚ John Nerie C. Nelmida‚ Marion Patrick E. Salva‚ Kimmuel R. March 2011 TABLE OF CONTENTS Acknowledgements ………………………………………………………………. 1 Dedication …………………………………………………………………………. 2 Chapter
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with service encounters in luxury-hotel restaurants Cedric Hsi-Jui Wu a‚ Rong-Da Liang b‚* a b Department of Business Administration‚ National Dong-Hwa University‚ Hualien county‚ Taiwan Department of Marketing and Logistics Management‚ National Penghu University‚ Penghu County‚ Taiwan A R T I C L E I N F O A B S T R A C T Keywords: Experience marketing Service encounter factors Experiential value Consumer satisfaction Exactly how the restaurant industry creates good quality service
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Contents Introduction Budgeting The Three Periods Forecasting Suggestions Technological advances in the Hospitality Industry Conclusion References Introduction The Newtown Central Hotel runs a 100 bedroom three star city centre hotel part of a global chain. The present report purpose is to evaluate the implementation of a range of strategies in order to achieve profitable room sales‚ looking at the past 3 period’s figures and using group results from the first assignment (yield management
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