Yazar "Kosan, Levent" seçeneğine göre listele

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    MANAGING PANDEMIC CRISIS CAUSED BY COVID-19: EXAMPLE OF GOOD PRACTICES IN A FINE DINING RESTAURANT
    (2023) Enes, Kemal; Kosan, Levent; Özkan, Eren İzzet
    The covid-19 virus, which spread from China to the whole world in 2019, caused a pandemic all over the world. As a result of the pandemic, As of March 21, 2020, restaurants stopped serving customers. As a result of intermittent curfews, social distancing, etc., the number of customers in restaurants decreased rapidly because people of gave up their eating habits. This study compares, the situation of the restaurant in a 5-star hotel in Mersin before and after the Covid-19 pandemic based on the qualitative research method. As a result of the comparison, it is aimed to reveal the results of the proactive approach applied by the establishment. In light of the data obtained, it is seen that the approach exhibited the restaurant has increased the number of customers, sales revenues, and customer satisfaction. It is also important that this situation occurred when most of the establishments in the city were losing money or customers during the first closure period. It is considered that the study will contribute to the literature as it is a good example of proactive strategy development for crisis periods.
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    Öğe
    Menü Mühendisliği Yöntemlerinin Karar Alma Sürecindeki Farklılıkları: Örnek Olay İncelemesi
    (2023) Enes, Kemal; Kosan, Levent
    Menüler restoranlardaki müşterilerin ve işletmelerin birbirleri ile iletişim kurmasını sağlayan araçlardır. Varlıklarını sürdürebilmek isteyen restoranlar beğenilen ve işletmeye kar sağlayan ürünleri belirleyebilmelidir. Menü mühendisliği, işletmelerin menü ile alması gereken stratejik kararları almalarını sağlayan istatistiki yöntemlerdir. Yapılan çalışmada bu amaçla kullanılan yedi farklı menü mühendisliği yöntemi alakart servis yapan bir restoranın ana yemekleri üzerinden karşılaştırılmıştır. Sonuç olarak, karşılaştırılan her menü mühendisliği yöntemi farklı sonuçlar vermektedir. Bu sebeple, işletmeler yönetsel kararlar alırken sadece bir menü mühendisliği yöntemi kullanmak yerine birden fazla yöntemi önceden belirledikleri amaçlar doğrultusunda kullanması gerekmektedir. Ayrıca genel sonuçlar ile birlikte ürün bazında da değerlendirmelerin yapılması daha etkin kararlar alınmasını sağlamaktadır.
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    Öğe
    Using time-driven activity-based costing in restaurant business: Levelled application of a case study
    (Cell Press, 2024) Enes, Kemal; Kosan, Levent
    For better profitability, all restaurants should target maximizing workers' productivity, especially in fine dining establishments. In this context, cost knowledge is fundamental information needed for managerial decision-making, such as capacity, pricing, product mix, and profitability analyses. Calculating food costs in recipes can be done easily if only material costs are considered. However, it is quite difficult to associate labor costs and general overhead costs with food production and incorporate them into the calculations. The Time-Driven Activity-Based Costing (TDABC) system is an effective way to calculate the cost of labor based on the time spent by workers during food production. This research applies the TDABC system in a case study conducted in a 5-star luxury hotel's fine dining restaurant to investigate labor cost. Furthermore, it suggests a different approach by enhancing the existing TDABC system formula, which considers workers with different skills and their associated costs (Leveled TDABC). The findings of this research demonstrate that this approach provides more efficient results and allows for a more detailed and effective understanding of idle capacities and labor productivity.