Sistema de gestión de inventarios para el area de alimentos y bebidas del hotel Dhawa Cayo Santa María
Fecha
2019-06
Autores
Hernández Heredia, Dayana de la Caridad
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Editor
Universidad Central "Marta Abreu" de Las Villas
Resumen
La elaboración, ejecución y seguimiento adecuado de un Sistema de Gestión de Inventarios es una tarea necesaria dentro de la gestión hotelera; ya que permite mantener la capacidad de predicción, atender a fluctuaciones de la demanda, protegerse de la falta de confiabilidad de proveedores o de la escasez de un artículo. Por todo lo anterior, la finalidad de la presente investigación es el diseño de un Sistema de Gestión de Inventarios para el Área de Alimentos y Bebidas del hotel Dhawa Cayo Santa María, que garantice la disponibilidad de los productos necesarios para el cumplimiento de su estándar. Se aplicaron técnicas, métodos y herramientas que permitieron el alcance de los objetivos definidos; entre ellas: entrevistas, análisis documental, Jurado de Opinión, trabajo con especialistas, elaboración de gráficas y tablas, análisis estadísticos, entre otros. El principal resultado obtenido fue un Sistema de Gestión de Inventarios basado en las necesidades reales de los clientes que, como instrumento de trabajo, permitirá una mejor planificación de la oferta. El sistema propuesto garantiza su validación al alcanzar en la entidad objeto de estudio resultados cualitativos y cuantitativos significativos a través de los análisis de validación realizados.
The preparation, execution and proper follow-up of an Inventory Management System is a necessary task within the hotel management; since it allows to maintain the prediction capacity, to respond to fluctuations in demand, to protect the organization from the lack of reliability of suppliers or from the scarcity of an item. For all the above, the purpose of the present investigation is the design of an Inventory Management System for the Food and Beverage Area of the Dhawa Cayo Santa María hotel, which guarantees the availability of the products necessary for the fulfillment of its standard. Techniques, methods and tools that allowed the achievement of the defined objectives were applied; among them: interviews, documentary analysis, jury of opinion, work with specialists, elaboration of graphs and tables, statistical analysis, among others. The main result obtained was an Inventory Management System based on the real needs of the clients, which, as a working tool, will allow a better planning of the offer. The proposed system guarantees its validation by achieving significant qualitative and quantitative results in the organization under study through the validation analyzes carried out.
The preparation, execution and proper follow-up of an Inventory Management System is a necessary task within the hotel management; since it allows to maintain the prediction capacity, to respond to fluctuations in demand, to protect the organization from the lack of reliability of suppliers or from the scarcity of an item. For all the above, the purpose of the present investigation is the design of an Inventory Management System for the Food and Beverage Area of the Dhawa Cayo Santa María hotel, which guarantees the availability of the products necessary for the fulfillment of its standard. Techniques, methods and tools that allowed the achievement of the defined objectives were applied; among them: interviews, documentary analysis, jury of opinion, work with specialists, elaboration of graphs and tables, statistical analysis, among others. The main result obtained was an Inventory Management System based on the real needs of the clients, which, as a working tool, will allow a better planning of the offer. The proposed system guarantees its validation by achieving significant qualitative and quantitative results in the organization under study through the validation analyzes carried out.
Descripción
Palabras clave
Turismo, Gestión hotelera, Sistema de gestión, Inventarios