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Minimise the production and delivery cost of Hell Pizza


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This research is based on Beerescourt branch of Hell Pizza. Hell Pizza is one of the leading pizzeria shops in New Zealand. The aim of this research is to minimise the production and delivery cost of Hell Pizza. Moreover, the scope of the research is to minimise the cost of production in Hell Pizza, minimise the delivery cost of Hell Pizza, and provide suggestions to reduce the cost of Hell Pizza and increase profits. For this research, the researcher has used mixed methods to collect data for ananlysis. Mixed method provide more evidence to analyse which leads to better arguments on research. The research contains two interviews which were taken at the work premises of Hell Pizza to gain in-depth knowledge of cost function in Hell Pizza. The interview is semi-structured and contains 10 questions. Some additional questions were used to obtain research results. In addition, the researcher has used secondary data such as financial documents, which include monthly bills and the financial report. The research also used online data from different sources such as Hell Pizza’s website, journals, and articles. The method used to analyse the data was thematic analyses although, during the collection of the data, the researcher came across various factors and findings such as raw material wastage, labour costs and old machinery, which increase the cost of Hell Pizza. After analysis, the factors researcher made some suggestions which could be helpful to reduce production and delivery costs of Hell Pizza, for example, control wastage of raw material and overhead costs.

Item Type: Paper presented at a conference, workshop or other event, and published in the proceedings
Uncontrolled Keywords: business, food industry, costs
Subjects: H Social Sciences > HF Commerce
Divisions: Schools > Centre for Business, Information Technology and Enterprise > School of Business and Adminstration
Depositing User: Adrian France
Date Deposited: 26 Nov 2018 01:35
Last Modified: 21 Jul 2023 07:31

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