engleski

Inventory management in bars and restaurants- employees' attitudes

Purpose – Relative to manufacturing companies, service companies have a faster service production process and most goods are procured in smaller quantities and more often to avoid the expiration of stocked goods and minimise stock-keeping costs. The paper’s purpose is to determine whether bars and restaurants businesses recognise the importance of inventory management, examine what planning and control mechanisms they use, and learn how satisfied they are with the ordering process and delivery times. Methodology – To understand how the importance of inventory management in bars and restaurants businesses is perceived, primary qualitative research was conducted using a structured questionnaire on a sample of 60 establishments within the Rijeka region. Employees (selfemployed or employed individuals working directly in service) were surveyed in field interviews from March to June 2019. Findings – Research results indicate that employees in bars and restaurants judge the goods ordering and delivery process as being highly efficient ; on average goods are ordered once a week and delivery times amount to one week. Employees display a high awareness of the importance of inventory planning and continuously monitoring inventory levels, but still fail to use computer software to any significant extent to monitor stock levels. Contribution – The paper’s contribution is the systematisation of knowledge in the field of inventory management, a precondition to the successful performance of any service company. The paper’s contribution to practice is evident from the empirical research, carried out on bars and restaurants that are characterised by a rapid stock turnover process, where research findings can help them to improve inventory planning and control mechanisms.

inventory management ; inventory planning ; inventory control, bars and restaurants

nije evidentirano