Weitere Kapitel dieses Buchs durch Wischen aufrufen
We describe Risk management technologies for the risk and efficiency management of a restaurant (shop): parameters and gradations of parameters, data and knowledge about the states of a restaurant, identification of LP-risk and efficiency models, frequency analysis of risk and efficiency; LP-analysis of the risk and efficiency of a restaurant.
For managing risk and efficiency of a restaurant we use LP-risk models of classes LP-efficiency and LP-classification is used. Thus, the management of the risk and efficiency of a restaurant is performed by solving the tasks of forecasting by monitoring results.
The study was conducted using the statistical data concerning the operation of a real restaurant, but the conclusions also refer to managing risk and efficiency of shops.
The condition of a restaurant is determined by the efficiency parameter Y and influencing parameters Z, which can be quantitative and qualitative, have different character and dimensionality. Parameters Z and Y are viewed as random variables. The distribution of each of them cannot be considered normal even to a first approximation. A task is posed with regard to the analysis by the statistics of parameters Z influencing the efficiency parameter Y and risk and efficiency management.
Bitte loggen Sie sich ein, um Zugang zu diesem Inhalt zu erhalten
Sie möchten Zugang zu diesem Inhalt erhalten? Dann informieren Sie sich jetzt über unsere Produkte:
Solozhentsev, E.D.: I 3-Technologies for Economics. Nauka, St. Petersburg (2011), 400 pp.
- Risks Management Technologies of Restaurant
E. D. Solozhentsev
- Springer Netherlands
- Chapter 19
in-adhesives, MKVS, Neuer Inhalt/© Zühlke, Hellmich GmbH/© Hellmich GmbH, Neuer Inhalt/© momius | stock.adobe.com