Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
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Fecha de publicación
2022-01-01
Metadatos
Mostrar el registro completo del ítemJournal
Lecture Notes in Networks and SystemsDOI
10.1007/978-3-030-85540-6_154Enlaces adicionales
https://link.springer.com/chapter/10.1007/978-3-030-85540-6_154Resumen
This study mainly analyzes the increase in food and beverage (F&B) costs and its economic impact on business. Likewise, the related indicators that would cause this main indicator to increase were studied. The study was conducted and validated using a procurement simulation process of a specialized restaurant company belonging to a restaurant group. The results showed that the model proposed in the study reduces by 1.73% the main indicator of F&B cost; in addition, the related indicators are presented. Therefore, it can be confirmed that poor management, poor control of resources, such as supplies, and the absence of procurement strategies generate an excessive supply of resources to the restaurant or cause the loss of some supplies.Tipo
info:eu-repo/semantics/articleDerechos
info:eu-repo/semantics/embargoedAccessIdioma
engDescripción
El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.ISSN
23673370EISSN
23673389ae974a485f413a2113503eed53cd6c53
10.1007/978-3-030-85540-6_154
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