Application of inventory management tools in a self-service restaurant in Minas Gerais

Abstract

The service sector, in general, has a strong influence on the economy of Brazil, given its high capacity to generate jobs. However, with the change in living standards stipulated by the pandemic of the new Coronavirus (COVID-19), this was a sector that needed to reinvent itself to maintain some jobs in different segments, such as communication, tourism, bars and restaurants. In view of this, the present study aimed to develop an inventory management analysis in a self-service restaurant located in the mesoregion of Alto Paranaíba. To this end, the study was based on quantitative and qualitative research approaches, in addition to assuming a descriptive character. Thus, the study analyzed the data collected from interviews and semi-structured questionnaires with the aid of tools to support inventory management such as the ABC Curve and the Economic Purchases Lot. Thus, a possible cost reduction was found for product classes A, B and C. In some cases, the reductions were more significant, such as the purchase of pasta, kibe and rice. In these, it was suggested to managers to adopt a purchase order closer to EPL. Finally, the use of the ABC Curve and the Economic Purchasing Lot allowed obtaining a projection of the optimum amount of raw material to be purchased.