Shaping the inventory management of a food service business

• Main Author: Balisi, Brenth Lennard S.
• Format: text
• Language: English
• Published: Animo Repository 2023
• Subjects: Inventory control; Business Administration, Management, and Operations; Food and Beverage Management
• Online Access: https://animorepository.dlsu.edu.ph/etdm_manorg/182; https://animorepository.dlsu.edu.ph/context/etdm_manorg/article/1223/viewcontent/Shaping_the_inventory_management_of_a_food_service_business.pdf
• Institution: De La Salle University

This action research focused on identifying and implementing realistic and morally sound solutions for ABC Brewing Café regarding ineffective inventory management. We employed different thinking tools to facilitate collaborative communication. Conducting in-depth discussions with my collaborator proved crucial in uncovering and addressing underlying issues regarding our inventories. Throughout cycles 1 and 2, we employed the Change Acceleration Process (CAP) to manage the significant process changes. A cloud-based POS system was implemented, which covers POS tablets for staff, back-office monitoring for us owners, and online customer services. We adopted the Perpetual Inventory throughout the intervention of our first cycle to record the café’s inventory changes in real-time, accompanied by the Technology Acceptance Model (TAM), which helped determine user approval of the intervention we implemented. After this, we utilized the results of TAM to assess our initial implementation, talked to my co-owner about her thoughts, and had a one-on-one conversation with one of our staff members to get their perspective. By doing this, we obtained important information that we used to make decisions and further boost our POS system's overall efficiency. This has also helped me understand the challenges we were facing, and by sharing my findings with my collaborators, we were able to come to a mutual understanding by conducting a diagnostic and action-planning process. As an intervention for the second cycle, our efforts were centered around creating and refining process documents, flowcharts, quick guides, and another set of autonomous training to ensure optimal efficiency and clarity in our operations. Overall, our cafe's operations are much more accurate and efficient since using a POS system and embedding a process document. The number of mistakes has significantly decreased, and customer satisfaction has grown. We are happy with the outcomes and plan to use technology to improve our business operations further.