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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.
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Solozhentsev, E.D.: I3-Technologies for Economics. Nauka, St. Petersburg (2011), 400 pp.
- Risks Management Technologies of Restaurant
E. D. Solozhentsev
- Springer Netherlands
- Chapter 19
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