Propuesta de mejora en el sistema de control de inventarios en el área de licores periodo 2024 restaurante de comida típica Mami- T.

Abstract

The general objective of this work is to develop an administrative improvement plan through the use of daily inventory control in the Mami-T restaurant, in order to increase its profitability in the liquor area. To achieve this, various methodologies were used, such as surveys and interviews with the restaurant's key employees, as well as a detailed analysis of liquor inventories for three months. The results obtained show deficiencies in inventory control, internal communication and staff training, which generates losses and imbalances in stock. Based on these findings, the implementation of a daily liquor control log system, improvement in communication between operational areas and continuous training in inventory management is proposed. The conclusions highlight that the adoption of these strategies will allow optimizing inventory management, reducing losses and improving operational efficiency, which will directly contribute to an increase in the restaurant's profitability. The projected economic improvements are reflected in savings of approximately USD 1,780 annually, which justifies the execution of the proposal and its potential positive impact on the establishment's finances.