Sistema de control de inventarios para la bodega de alimentos del restaurante Fogón del Puente, Riobamba 2012

Abstract

The objective of the research is to develop and Inventory Control System of Food Cellar Restaurant Fogón del Puente. This study was developed taking into account the characteristics of an investigation of no experimental descriptive cross-sectional. Information was taken, using surveys to the owner of the establishment, as well as employees of the same. After tabulation, analysis, and interpretation of data, we obtained results which were determined with the application of a control system for food warehouse inventory through a procedures manual. The main objective of the manual is to provide tools and techniques necessary to control food warehouse inventories to minimize raw material costs and improve profit. The procedures manual is intended to provide information as part of the training that staff need to find standards and procedures for conducting the inventory control of the food warehouse. The information provided in this manual, in turn, will train future workers who fulfill the roles of Executive Chef, chefs, kitchen assistants and cashier. This manual is written specifically to Fogón del Puente Restaurant, content and application of this is based, according to function and necessity of the establishment.