Gestão de estoque: estudo de caso de um restaurante em João Pessoa

Abstract

Stocks play an important role in organizations as they provide security for operations. Stock management is understood as a series of actions in order to exercise control of the materials. Misuse of stock control may cause end-user dissatisfaction if there is unavailability of a desired product, or financial loss from perishable waste that exceeds shelf-life. This work has as general objective to analyze the management of stocks in a restaurant à la cartede João Pessoa. The specific objectives are: Analyze demand; identify the stock management system used; and propose suggestions for improvement to the model used. The research is exploratory and is classified as a case study. The sample is restricted to restaurant stocks and has inventory manager as interview respondent. The interpretation of the data from the interview transcripts was necessary for the discussion of the results. In this work the researcher was able to propose a restaurant parameters for weekly shopping, propose trusts and good interpersonal interaction with suppliers and propose the classification of stocks by groups according to the criteria that best fits the reality of the restaurant. The objectives of this work were achieved by the researcher.