CHEF’S WORK EFFICIENCY MEASUREMENT AT MUNCHIES RESTAURANT BY THE APPLICATION OF TIME & MOTION STUDY

dc.contributor.author	Karta, Joke Muliahu
dc.date.accessioned	2019-09-04T11:03:03Z
dc.date.available	2019-09-04T11:03:03Z
dc.date.issued	2013
dc.identifier.uri	http://repository.president.ac.id/xmlui/handle/123456789/2211
dc.description.abstract	To ensure business continuity, every restaurant has to improve the productivity, without ignoring the quality of both food as the main product and the service. Increasing the efficiency in production process is indeed very important to achieve this organizational goal. The application of Time and Motion Study is suitable for this matter, since Time and Motion Study helps to improve the performance efficiency by measuring the chef’s work beforehand and developing some reconstructions / modifications to the workflow in order to create more efficient work. From that, the chef could work more efficiently and then resulted to the productivity improvement as well.	en_US
dc.language.iso	en_US	en_US
dc.publisher	President University	en_US
dc.relation.ispartofseries	Management;014201000037
dc.subject	Efficiency	en_US
dc.subject	Motion Study	en_US
dc.subject	F & B Industry	en_US
dc.subject	Performance Improvement	en_US
dc.subject	Quality Management	en_US
dc.title	CHEF’S WORK EFFICIENCY MEASUREMENT AT MUNCHIES RESTAURANT BY THE APPLICATION OF TIME & MOTION STUDY	en_US
dc.type	Thesis	en_US