Uman NUH | today: 12/21/2024
| Author(s) |
Тимчук С. В., , , МАЛЮГА Л. М. , , , Neshchadym l. M., Candidate of Economic Sciences, , Uman National University of Horticulture |
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|---|---|---|---|
| Category | Economics | ||
| year | 2024 | issue | Issue number 104. Part 2 |
| pages | 160-168 | index UDK | 658.7:681.3.053.6.001.57 | DOI | 10.32782/2415-8240-2024-104-2-160-168 (Link) |
| Abstract | The optimization of stock management in the restaurant industry is a critical aspect of ensuring smooth operations and customer satisfaction. This article investigates how commodity science principles can enhance stock management efficiency, from the design phase to the utilization of warehouse space. It delves into the key aspects of commodity science that impact stock management, such as product properties, characteristics, and storage requirements. Understanding these factors is crucial for effective stock management and ensuring the quality and safety of food products during storage and transportation. Furthermore, the article examines how the design of warehouse spaces in restaurants is linked to inventory management optimization and efficient space utilization, considering the placement of goods and their movement processes. This allows restaurants to maximize the available space, enhancing productivity and ensuring the safety of goods. By selecting appropriate materials and equipment for warehouse storage, restaurants can improve stock management practices and ensure the safety of their products. Additionally, the article examines various strategies for optimizing spatial solutions within warehouses to facilitate efficient product placement and retrieval. The optimization of stock management in the restaurant industry is crucial for smooth operations and customer satisfaction. This article explores how commodity science principles can enhance stock management efficiency, covering key aspects such as product properties and storage requirements. Practical recommendations are provided to improve stock management efficiency and warehouse space utilization, emphasizing the integration of commodity science principles and the implementation of spatial optimization strategies. Practical recommendations are provided to enhance stock management efficiency and warehouse space utilization, taking into account the principles of commodity science. These recommendations include the classification of products, zoning of warehouse spaces, and the use of information systems for inventory management. By implementing these strategies, restaurants can streamline their operations, minimize waste, and ultimately improve customer satisfaction. In conclusion, this article underscores the importance of integrating commodity science principles into stock management practices in the restaurant industry. By doing so, businesses can effectively manage their stocks, optimize warehouse space, and ensure the quality and safety of their products, ultimately leading to improved operational efficiency and customer experiences | ||
| Key words | commodity science, inventory management, restaurant business, design, warehouse space, efficiency | ||