ANALYSIS ON KITCHEN INVENTORY SHORTAGE IN SELECTED RESTAURANTS IN QUEZON CITY: BASIS FOR OPERATIONAL INTERVENTION.

Abstract

This study investigates kitchen inventory shortages in Quezon City restaurants, highlighting the challenges and inefficiencies stemming from ineffective inventory management. Data collection encountered barriers such as reluctance from some establishments to participate, limited access to accurate inventory records, and varying inventory procedures across restaurants. Despite these hurdles, the research identified major contributors to inventory shortages, including inaccurate demand forecasting and insufficient inventory control measures. This study used a quantitative research approach to investigate the common challenges faced in maintaining optimal inventory levels in restaurant kitchens. A key finding was the communication breakdown among kitchen staff, suppliers, and management, which resulted in delays in stock replenishment and higher levels of waste. The study recommends implementing advanced inventory management systems, providing comprehensive training for staff on inventory practices, and fostering stronger supplier partnerships. These measures aim to reduce waste, improve operational efficiency, and enhance customer satisfaction. The insights gained offer practical guidance for restaurant managers striving to manage inventory shortages in a competitive environment effectively. Focusing on accurate demand forecasting, effective communication between kitchen staff, suppliers, and management, and efficient supply chain management are essential for minimizing inventory shortages. Implementing these strategies enables restaurants to reduce stockouts and waste, streamline operations, and enhance overall service quality and customer satisfaction.