Control of food inventory in an oriental cuisine restaurant

Abstract

In order to overcome moments of crisis and stay active and generate positive results, companies seek to make adaptations that minimize expenses and generate profits. Among these measures, inventory control stands out as an effective measure in reducing losses and wastes, maintaining product quality and generating savings. The main objective of this research is to expose the importance of food inventory control in a Chinese food restaurant located in one of the shopping malls in the capital city of Sergipe, as well as to define the characteristics and impacts of the absence of stock control, control at the study establishment. To do so, the methodology of the research used was the data collection performed through a semi-structured questionnaire, containing 11 questions. The questionnaire was applied in the establishment to the restaurant manager and to the employees who have direct connection with the inventory, totaling 6 interviewees, followed by direct observation of the site and the bibliographical research to compose the theoretical reference of this work. The results pointed out that the establishment needs to pay more attention to inventory control, since the controls that were being used were not enough to bring the desired return on the business.