Resumen

In this research work the proposal of an inventory control system for the restaurant Augurio of the business group la comarca SA is exposed, considering the description of the conceptual bases and premises involved in the system and making a technical diagnosis that allowed identifying the shortcomings of the company and according to this we proceeded to make a manual of operating procedures that would standardize the processes of purchasing, sales, receipt and storage, inventory control, waste and waste and food care; to finally propose an implementation plan for its development in the Augurio restaurant. As a result of the study, it was found that the development of administrative sections was lacking (administrative organization chart and design of a manual of functions and procedures). Based on the proposal, it is intended that the Restaurant Augurio takes advantage of its resources efficiently, improves planning, standardizes processes, improves the administration of its inventories and thus its implementation process must be monitored and trained to adjust to the needs of the company.