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The aim of this bachelor thesis is to compose an operational analysis of a catering establishment in Greece including characteristics of the business, comparism to its competitors and menu analysis. The thesis is divided into five parts. The first part consists of general definitions of terms in catering industry. The second part focuses on providing with information about Greece, greek and cretan cuisine. The third chapter includes information about Crete and locality of the catering establishment together with competition analysis. The fourth part deals with business characteristic, menu analysis and SWOT analysis. The last chapter suggests possible improvements into the future. |
