A gestão de estoques em restaurantes: uma análise em estabelecimentos com diferentes portes e tipos de serviços no Rio Grande do Norte

Abstract

Inventory management is a major challenge for restaurants as they deal with items with a low shelf life. For this management to be carried out effectively, it is necessary to apply some tools and understand the stock bottlenecks, thus avoiding losses and expenses. Thus, this research aimed to analyze inventory management practices in restaurants located in Rio Grande do Norte, with different sizes and types of services. For this, a documental analysis of the practical tools indicated by associations and entities to promote and support entrepreneurs was carried out and a research questionnaire was applied to understand the reality of inventory management in restaurants in Natal-RN and region. The results were collected from these two achievements, thus making it possible to understand the relationship between what is said in the literature and what the establishments apply in practice and, if the size and types of service are significantly related to the choices of inventory management practices. The objectives of the work were achieved, thus being able to understand the behavior of the reality of the organizations, realizing that they opt for choices recommended by Abrasel and Sebrae, it can also be noticed that the size and types of services did not prove to be a great factor for these choices in the analyzed sample.