Propuesta de un modelo de planeación y control de inventarios de materias primas e insumos para el restaurante de Regio de Ibagué Tolima
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This research paper presents a proposal for a planning and control model of raw material and input inventories for the Restaurant De Regio of the La Comarca SAS Group, considering the ABC inventory classification guidelines and inventory management models, more specifically the continuous review and periodic review model. The importance of inventory models lies in the fact that they must be adjusted to the company's needs, so that they perform their functions at an optimal cost, that is to say, a low inventory could give rise to eventual shortages, causing production stoppages or sales losses; while very high inventories increase their maintenance cost, which may negatively affect the company's finances (Izar & Méndez, 2013). With the purpose of contributing to the improvement of the administration of the inventories of the DeRegio restaurant of the La Comarca SAS Group, and in general, to any restaurant in the region that requires the guidelines of an inventory planning and control model, this investigative work analyzed real information on the behavior of the restaurant based on the theoretical knowledge on the administration of inventories to offer solutions according to the concerns of the Management.