Resumo

GONZALEZ-SANCHEZI, Caridad; GARZA-RIOSI, Rosario  e  TRUJILLO-QUINTANAII, Ismelys. Determination of the size of order in warehouse of a restaurant. Ing. Ind. [online]. 2013, vol.34, n.3, pp. 280-292. ISSN 1815-5936.

Stability and development of companies depend critically on the ability to satisfy customers with the maximum efficiency and reliability. They must manage to work with minimum inventories and growing service levels. This paper shows the application of a procedure that uses quantitative tools for determining the behavior of demands and the order size that should be made by the main warehouse of a restaurant that offers local and international food. This restaurant presents an annual loss of 2039.73 CUC for the concept of losses due to ignorance about the use of quantitative tools for making decisions about inventory management. The application of the procedure for three weeks led to an increase of the total profits of 696.54 CUC and a decrease in the total cost of 630.62 CUC.

Palavras-chave : inventory; order size; upply.

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