Propuesta para la optimización de recursos económicos en el área de alimentos y bebidas en el restaurante Cacio & pepe

Abstract

Inventories are the set of goods or products that a company has to market for this is so important the administration and custody validating what is physically available. For the restaurant area, one of the challenges is to establish efficient inventory control to achieve the proper supply of food and beverages. The following proposal aims to contribute assertively in the implementation of an improvement plan in order to optimize the resources of the Cacio & Pepe restaurant in the city of Bogotá. First, an investigation of existing theories that are used for the analysis and control of inventories was carried out, followed by this, a diagnosis of the current information of the company was made, knowing its current procedures and controls, which allowed to identify positive and negative aspects that favor the overall objective. Finally, proposals were made according to various existing instruments that allow for a decrease in inventory losses. The development of the research was carried out with the support of theories, administrative assistance of the company that voluntarily provided the information.