Planowanie Przychodów Ze Sprzedaży Na Przykładzie Przedsiębiorstwa Z Branży Usługowej Związanej Z Wyżywieniem – Pkd 56 (Sales Planning for Selected Company in Sector Food and Beverage Service Activities)

Objective: To assess the COVID19 incidence per economic activity during the Autumn wave 2020 in Belgium. Methods: The 14-day incidence of confirmed COVID19 cases per NACEBEL code is described in the periods immediately preceding the Belgian more strict measures of October 19, 2020, and is evaluated longitudinally by a GaussianGaussian modelling twostage approach. Additionally, the number of high risk contacts in working segments and regions is described. Results: The peak of COVID19 14day incidence in most NACEBEL sectors is reached in the period October 20 November 2, 2020 and was considerably higher than average in human health activities, residential care activities, fitness facilities, human resource provision, hairdressing and other beauty treatment and some public service activities. Human health activities, residential care activities, food and beverage service activities, hotels, arts, food retail activities, and human resources provision have high pre-lockdown incidences. The frequency of index cases that report more than two high risk contacts is increasing over time in all sectors. Conclusion: Despite the restrictive protocols present in many sectors before the Autumn wave, employees in activities where close contact with others is high, show increased risk of COVID19 infection. Especially sports activities are among the highest risk activities. Finally, the increasing amount of high risk contacts by COVID19 confirmed cases is compatible with the decreasing motivation over time to adhere to the measures.

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Correlation of implementation of principles and functions of management in hospitality business

Turizam ◽

10.5937/turizam25-33118 ◽

2021 ◽

Vol 25 (3) ◽

pp. 149-160

Author(s):

Natalija Knezević ◽

Biljana Grubor ◽

Bojana Kalenjuk ◽

Stefan Šmugović ◽

Maja Banjac ◽

...

Keyword(s):

Operations Management ◽

Good Management ◽

Business Operations ◽

Service Activities ◽

Food And Beverage ◽

Hospitality Organizations ◽

The Subject ◽

Successful Business ◽

Hospitality Business ◽

Size And Structure

Hospitality organizations of today keep up with the trends to remain competitive in a changeable market. For that reason, organizations must continuously work on their development and sustainability, and quality and good management is a precondition for successful business operations. Management is a universal process implemented in different production and service activities of the economy and different organizations regardless of the size and structure. Accordingly, food and beverage managers in hospitality have a task to combine fundamental principles and functions of management to achieve the company goals and bring success to the business. The subject of this paper is a review of principles and functions of management with the aim to make a correlation between individual functions and principles and their codependence in a restaurant business.

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Community Involvement and Benefits From an International Service Learning Program

Perspectives of the ASHA Special Interest Groups ◽

10.1044/persp2.sig7.5 ◽

2017 ◽

Vol 2 (7) ◽

pp. 5-12 ◽

Cited By ~ 1

Author(s):

Lata A. Krishnan ◽

Christi Masters ◽

Jennifer M. Simpson

Keyword(s):

Service Learning ◽

Experiential Learning ◽

Community Involvement ◽

Learning Program ◽

Short Term ◽

International Service Learning ◽

International Service ◽

Short Term Study ◽

Service Activities ◽

Study Abroad Program

Service learning (SL) is a form of experiential learning in which students are involved in community service activities that are related to academic course objectives. A key aspect that separates SL from other forms of experiential learning is the mutually beneficial nature of the service activities. Much of the SL and international SL (ISL) literature has focused on positive learning outcomes for students, with much less focus on the benefits of SL to the community. Speech, Language, and Hearing Services (SLHS) in Zambia is an intensive SL short-term study abroad program. This paper describes the benefits to the community via the SLHS in Zambia program.

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ANALISIS KOMPARATIF MODEL SPRINGATE DAN ZMIJEWSKI DALAM MEMPREDIKSI KEBANGKRUTAN PADA PERUSAHAAN FOOD AND BEVERAGE YANG TERDAFTAR DI BEI PERIODE 2018

Jurnal Keuangan dan Bisnis ◽

10.32524/jkb.v18i1.660 ◽

2020 ◽

Vol 18 (1) ◽

pp. 147

Author(s):

Yuni Rachmawati ◽

Rifani Akbar Sulbahri

Keyword(s):

Purposive Sampling ◽

Food And Beverage

Perusahaan Food and Beverage merupakan sektor yang strategis, terlihat dari peningkatan realisasi investasi terbesar dari lima sektor industri lainnya. Menjamurnya perusahaan makanan serta bangkrutnya beberapa industri makanan menjadi tantangan sekaligus ancaman bagi industri ini. Nyonya Meneer, pabrik jamu yang berjaya di masanya dinyatakan pailit pada Agustus 2017. Hal ini mendukung tujuan penelitian yaitu menganalisis kemungkinan kebangkrutan perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia per periode 2018 menggunakan Model Springate dan Model Zmijewski. Melalui purposive sampling diperoleh tiga belas perusahaan Food and Beverage yang terdaftar di BEI periode 2018. Teknik pengumpulan data yang digunakan yaitu dokumentasi dan dianalisis dengan deskriptif kuantitatif dan kualitatif. Menurut hasil perhitungan metode Zmijewski hanya satu perusahaan yang diprediksi mengalami kebangkrutan yaitu PSDN. Sedangkan menurut model Springate terdapat 5 perusahaan yang diprediksi bangkrut yaitu ALTO, INDF, PSDN, ROTI dan SKBM. Sedangkan dari uji akurasi menunjukkan bahwa model Zmijewski memiliki tingkat akurasi lebih tinggi dibandingkan Model Springate yakni 92,3%.

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Pengaruh Intellectual Capital, Earning per share, dan Leverage terhadap Nilai Perusahaan Food and Beverage di Bursa Efek Indonesia

Owner ◽

10.33395/owner.v4i2.233 ◽

2020 ◽

Vol 4 (2) ◽

pp. 257

Author(s):

Meltry Anggita Sihombing ◽

Debora Natalia Hutagalung ◽

Noviana Siska ◽

D. Sakuntala

Keyword(s):

Intellectual Capital ◽

Purposive Sampling ◽

Food And Beverage

Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh Intellectual Capital, Earning Pershare, dan Leverage terhadap Nilai Perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia periode 2013-2018. Populasi dalam penelitian ini adalah seluruh perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia yang berjumlah 26 perusahaan dengan sampel berjumlah 11 perusahaan dengan periode 2013-2018 selama 6 Tahun serta menggunakan teknik pengambilan sampel yaitu Purposive Sampling. Metode analisis yang digunakan dalam metode penelitian ini adalah metode regresi linier berganda. Jenis penelitian adalah statistik deskriptif dan sifat penelitiannya adalah Explannatory. Hasil penelitian ini menunjukkan secara Simultan (F) Intellectual Capital¸ Earning PerShare, dan Leverage berpengaruh dan signifikan terhadap nilai perusahaan Food and Beverage yang Secara Parsial(T) Intellectual Capital dan Earning PerShare tidak berpengaruh dan signifikan terhadap Nilai Perusahaan. Sementara, Leverage berpengaruh dan signifikan terhadap Nilai Perusahaan Food and Beverage.

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Analysis of Factors Affecting Capital Structure in Food and Beverage Manufacturing Company

International Journal on Advanced Science Education and Religion ◽

10.33648/ijoaser.v1i2.7 ◽

2018 ◽

Vol 1 (2) ◽

pp. 1-14

Author(s):

Nur Hajja Aini ◽

St Habibah

Keyword(s):

Capital Structure ◽

Firm Size ◽

Significant Influence ◽

Fixed Effects ◽

Random Effect Model ◽

Manufacturing Companies ◽

Business Risk ◽

Growth Opportunities ◽

Food And Beverage ◽

The Capital Structure

The purpose of this research to analyze the influence of firm size, liquidity, growth opportunities, tangibility asset, and business risk to the capital structure of listed food and beverage manufacturing companies in Indonesia and Vietnam Stock Exchange from 2010 to 2016. The result shows that the fixed effects model should be appropriate for this study as compared to the random effect model. Capital structure significantly differences between the two countries. Firm size has a positive but insignificant influence on the capital structure in Indonesia, whereas it has a positive and a significant influence on the capital structure in Vietnam. Liquidity has a negative and significant influence on the capital structure both in Indonesia and Vietnam. Growth opportunities have a negative but insignificant influence on the capital structure both in Indonesia and Vietnam. Asset tangibility has a positive but insignificant influence on the capital structure in Indonesia, but it has the negative but insignificant influence on the capital structure in Vietnam. Ultimately, the business risk has a negative and significant influence on the capital structure in Indonesia but has a positive and insignificant influence on the capital structure in Vietnam.

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