Restaurant operations at the Rose Capital Inn: a case study exercise
Publication date: 4 January 2016
Abstract
Synopsis
This case study exercise highlights the importance of food supplier selection and forecasting to minimize food cost and maximize profit for a hotel restaurant. The importance of data analytics in supplier selection is emphasized. The case exercise provides students with a more comprehensive understanding of spoilage and the calculation of food cost percentage, which should save the hotel restaurant under study significant dollars, help the environment, and strengthen the operation. The events described in this case are based on real world experiences.
Research methodology
This research uses a data driven problem-solving approach to accurately forecast food requirements and minimize spoilage.
Relevant courses and levels
Because of its focus on restaurant operations, the case exercise is appropriate for senior-level undergraduate courses or graduate courses in Operations Management, Restaurant Food and Beverage Management, Hotel Management, and Data Analytics.
Keywords
Acknowledgements
Acknowledgments
Disclaimer. This case is written solely for educational purposes and is not intended to represent successful or unsuccessful managerial decision making. The author//s may have disguised names; financial and other recognizable information to protect confidentiality.
Citation
Gopalakrishna-Remani, V., Cater III, J.J. and Massey, J.J. (2016), "Restaurant operations at the Rose Capital Inn: a case study exercise", , Vol. 12 No. 1, pp. 104-121. https://doi.org/10.1108/TCJ-11-2014-0063
Publisher
:Emerald Group Publishing Limited
Copyright © 2016, Emerald Group Publishing Limited