Revised Thesis N
Revised Thesis N
Revised Thesis N
CHAPTER I
Introduction
turn restaurants need to consider customer satisfaction and their efficiency. With
the hospitality and culinary sectors continue to boom, the competition gets
intense for the existing restaurants. The key to survival is delivering well-
prepared foods and beverages at the right prices, however, the prices of staple
ingredients change all the time. Hence, restaurants need to maximize the
effectiveness and efficiency of the supply chain process. To address the issue
and thrive in the business competition, the inventory management becomes the
their most important assets. For others, taking inventory may be the least of
food cost and reducing waste. More so, it is required at different locations within
a facility or within multiple locations of a supply network to protect the regular and
materials or goods. The scope of inventory management also concerns the fine
determining how many guests it can feed, to control inventory and to determine
given time, the management can plan food orders, and make menu item changes
inventory helps determine food costs and allows to control food waste. An
accurate inventory keeps track of which ingredients are fresh and ensures that
On this note, the researchers being future employees in the field of the
strongly believe that the conduct of this study will be a valuable contribution to
the food industry as it will provide insights and enlightenment. Given the
consider their own processes. The present study is guided by its statement of the
questions.
a. Gender;
b. Age;
c. Marital Status;
e. Occupation
by the chosen family owned restaurants in Batangas City and Lipa City?
inventory management.
restaurant managers and owners. Through the results of the study, they will be
methods.
financials record and the preparation of the budget of the stocks. Through the
In the same manner, the present study can serve as basis and reference
for future researchers who might take interest in the similar research topic. The
findings and results of the study may be used as support to their literature.
family owned restaurants in the City of Lipa and Batangas. The study covers 100
excludes other cities in the Batangas province considering the time constraints
Definition of terms
For better understanding of the research, the following terms are defined
amounts of money the restaurant business receives and spends the skill or
assets, liabilities, etc. of the food business (Investopedia, 2019). In the study, it
level of customer satisfaction, like how these restaurateurs behave and treat their
Operationally, this means actions taken by the select restaurants to take care of
Efficiency. This pertains to the skill for implementing the change in the
business by considering the tools and processes (Martin, 2018). In the study, it
refers to the staff with competence, capable, skilled on doing the duties in the
restaurants.
business (Hayes, 2019). Operationally, it refers to the person who sets up the
family owned restaurant business, taking on financial risk in the hope of profit.
External factor. These pertain to the outside influences that can impact
measures that affect the restaurants operations that are imposed by the
Finance. It serves as the basic form for the decision and planning and
and investment. It also deals with matters related to money and market.
the term food system to describe this entire enterprise. In the study, it pertains to
Internal Factor. These are influences within a company that may affect
operations and processes (Business Dictionary, 2019). In the study, this refers to
efficiency. Internal controls are effectively a set of checks and balances that are
Inventory Cost. This refers to the cost related to storing and maintaining
value (annual average inventory, like for the restaurants average of the goods
always quite high, and costs alone represent generally 25% of inventory value on
Kitchen. This refers to the room in which food is cooked, a place with
cooking facilities, the personnel that prepares cook, food and serve food
Lead Time. It is the time it takes from the moment an item is ordered to
the moment it arrives (Business Dictionary, 2019). In the study, it pertains to the
Marketing. This refers to the function that links the consumer, customer,
and public to the family owned restaurants through information used to identify
measures. Thus, the lower a company’s operating costs are, the more profitable
Dictionary). In the study, this is place owned and operated by family members.
purchasing activities are needed to ensure that needed item are obtaining in a
Dictionary, 2019). In the study, it refers to the quality of personnel being reliable
Dictionary, 2019). This refers to a pledge that the person in position will fulfill
the reserve supply of something essential accumulated within a country for use
service to customers.
CHAPTER II
This portion of the research paper discusses the conceptual literature with
the topics and theories narrowed down to provide understanding of the present
study.
Conceptual Literature
customer demand at lowest possible cost and with the minimum of investment. A
within industry were identified; one trend is concerned with the increased
reduce cost items such as capital costs for inventory and handling costs of flows.
importance because many companies are applying the strategy of reducing their
and so on, which even highlights the significance of reducing inventory. Changes
improves ROA, and vice versa if inventory goes up without offsetting increases in
Coyle, Bardi, and Langley (2003) stressed that effective inventory flow
individual companies and the supply chains as such. Regardless of whether the
an element which influences the operations of companies and supply chains and
refers to the entire activities involved in developing and managing the inventory
adequate supplies are available and the costs of over stocks or under stocks are
low. Given the it encompasses all activities, Wild (2002) believes that the main
optimize the following three targets which are customer service, inventory cost
of management that deals with management of fixed and current assets. It also
its management goes a long way in assisting a firm to grow as it relates to its
smooth operation of most business and their supply chains. Good inventory
costs include such expenses as storage costs, inventory risks, and the loss-of-
meet the customers’ need. This role includes the supply of current sales items,
new products, consumables among other supplies. Clodfelter (2003), added that
a good inventory management offers the proper relationship between sales and
restaurant that has received a great deal of management attention over the past
the season will allow a business to reduce prices or make a change in marketing
quantity, quality, time and place and to control prices. The basic characteristic of
the system is that whenever stocks are replenished, the same fixed quantity is
ordered every time, and flexes when there are changes to customer’s taste.
Smaros (2003) stated that the inventory control reveals that for products
with stable demand a partial improvement of demand visibility can have products
physical aspects of storage and material handling as to its direction and control
of activities with the purpose of getting the right inventory in the right place, at the
right cost. Effective stock management and security are imperative and must
cover the whole supply chain through to the final distribution to customers of the
restaurant.
consistent basis in the light of the company’s service policy to its kitchen and
also be a material portion of the company’s total assets. If unstable items have
accumulated in the inventory, a potential loss exist, and product ordered from
suppliers are not available in the desired quantity, quality, there is an inefficient
purchasing procedure, will thus all result in excessive and unstable inventories.
But when there are slight downward inventories in the business cycle, many live
internal control measure as key indicators on its complement which include: staff
and Young (2003) also added in their advisory and assurance manual proposed
that the inventory should include any procedure used and relied on by
Food business inventory is important, and its management is vital to the success
when goods are ordered they are held at the storeroom for the least time
may increase inventory management costs like through the balance of ordering
approach of determining what and when to order and how much to order and
how much stock so that costs associated with buying and storing are optimal
without interrupting production and sales. One of the reasons of taking inventory
is to determine food costs and to work out cost percentage (Scribd, 2013).
casually. Perhaps, there are only one or two people doing the purchasing and
they are usually aware of the supplies that are on hand. It doesn’t eliminate the
need to track purchases against sales to see if they are managing the costs as
one of the trickier elements of running a kitchen, simply because there are so
many ways that small mistakes can affect the bottom line. If the manager under-
orders, the risk of having menu items during the busiest shifts, can leave the
restaurant guests with a bad impression of the service and menu. If the manager
over-orders, the risk is that extra product spoiling before it can be used. More so,
behavior like sloppy prep waste, theft, and not sticking to FIFO (first in, first out).
Part of restaurant inventory management is being familiar enough with what the
standard inventory should look like that managers can spot when things are
Thus, it is important to know what has arrived and what gets used every
day. This can easily be reconciled by doing a regular count of inventory. In larger
operations, the storage rooms and coolers may be on the kitchen, and therefore
Restaurant need follow what Chase, Jacobs and Aquilano (2004) believe that is
identifying any item or resources used in organization and observing the set of
policies so to control the monitor levels of inventory and determine what selves
should be maintained when stock should be replenished, and how large order
should be.
about product availability. The challenge grows even bigger when they think
about the diversity of products in terms of their color or design, package type,
size and others. The aggregate demand needs to be broken down by various
specifications of the product into sub-total demand forecast to guide the stock
keeping units (SKUs) in the company to fulfill the final customer’s order. But the
even thousands of categories; in that case, they become truly difficult, complex
and time-consuming.
reduces the profit margin, they try to reduce the inventory level, so appears the
ensure effective flow of goods, product, and service. In this context, inventory is
the aggregate list of items; a quantity of goods in stock or stock of the product
which an organization is producing for sale and the components that make the
that inventory, depending on diverse external and internal factors that can exert
demand for quality and just enough quantity of menus in a given period.
can bring unwarranted losses if the restaurant always has stock outs, lack of
proper storeroom plans, receiving the wrong goods from the suppliers, as well
as, lack of proper documentation for goods procured. The inventory staff needs
Graman and Magazine (2006), argued that today, the cost of holding
finished goods excessive and that high demand items naturally have safety
stocks assigned to them, but in many restaurants, there are so many very-low-
demand items that keeping any stock of these items is unreasonably expensive,
so they argued that companies must provide good service while maintaining
minimal inventories.
keep too much inventory on hand, they will waste money storing it and lose
money if inventories are damaged or stolen. On the other hand, managers who
run out of inventory may have to stop production until the necessary materials
are supplied, wasting time and labor. In most realistic inventory situations,
certainty does not exist. Both demand and acquisition lead time usually fluctuate
responsibility for all these factors and ensure operations are as foolproof as
possible.
factors that affect the inventory flow are both taken in. Inventory management
must respond to external factors that affect inventory while actively managing the
internal factors under control. In all restaurants, the two greatest costs of
operation are the cost of staffing and the cost of purchasing inventory for use in
the practice or sale to third parties. In a kitchen, they need to control inventory
One factor that affects a business is the cost of financing. If they are
externally financing the cost of stocking the inventory, it pays to watch interest
rates closely and plan purchases accordingly. Any tax rebates that are
associated with the business inventory costs are internal factors needed to be
considered. Similarly, any risks faced when purchasing inventory should also
help shape the buying decisions. Some of the other financial costs associated
with inventory management are straightforward and include aspects like storage
management; the restaurants need to understand the lead times faced by the
suppliers and maintain stock levels accordingly. It may also prove worthwhile to
effective. They need to have two recorders level one that is normal whereas a
second one that is for emergency cases in case of disaster. This improves
daily to weekly basis. It was found out that keeping moderate inventory is good
thrust itself to high performance efficiency. The key aspect is that communication
which should be planned well from the beginning of business relations between
restaurant and its suppliers. It seeks to integrate the supplier more family into the
customer’s organization by using the point of sale which allows the supplier to
see the real time data of its customer’s inventory (Frahm 2003).
food business organization does not utilize a huge chunk of its budget on holding
purchase costs, ordering costs, and holding costs are minimal so that the firm
can reap good profits and maintains its budget all year round.
a firm like the restaurant would purchase items and physically hold this inventory
within its storeroom facilities before there is a demand from the preparing cooks
requirement, as well as, the ability to protect itself against fluctuations in prices.
They have elaborated this point by stating that through inventory postponement,
a firm can minimize the risk of inventory obsolescence, reduce the opportunity
cost of having capital tied up in these items, and avoid acquiring inventory
storage and tracking expenses since this inventory is physically located with the
supplier.
deliberately delay purchasing and the physical possession of inventory items until
substandard good for the restaurants that prove to be extremely costly (Githui,
individual items; ensure that material availability meets repair or project demand,
analyze inventory levels and dispose of excess inventory. Stock records also
Fellows and Rottger (2005) also agreed that having inventory in storeroom
has an added advantage for the restaurant since customers will be satisfied
inventory levels can provide updated information about inventory levels. This
replenishment, which in turn can reduce the cost and improve services
ordering inventory. One important consideration is the cost of each review. Costs
related to the review process may include the cost of review personnel, ordering
and transportation costs. When the average inventories decrease, as the length
of the review period gets shorter. However, the total lost sales also increasing
sharply when longer review periods was applied. In terms of the safety stock
requirement, products having high variable demand may need shorter review
periods, and products with low fluctuating demand may require less frequent
reviews.
time, the manager will be able to plan food orders, calculate food costs since the
previous inventory, and make menu item changes if needed. By keeping an eye
making decisions that balance current demand with future needs-while keeping
mathematical model which describes the behavior of inventory; design and adopt
information on the current inventory levels; use the current inventory levels
oversee the inventory and ensure orders placed appropriately and regular audits
The foregoing concepts and related studies have provided the researchers
and provided rich overview of the constructs relevant to the present study.
related to the topic. The knowledge provided by this literature serve as a guide of
Conceptual Framework
The study was hinged upon a model on the variables such as the internal
efficiency, and this internal control is the set of checks and balance, critical to any
Management of the food business, the staff profiles such as the personal
qualities of the inventory personnel, especially the gender, age, marital status,
The arrow shows that the inventory personnel are the entrusted staff to
handle the general inventory management procedures and make and act upon
management.
Inventory
Personnel
Effect
Figure 1
Conceptual Framework
The conceptual paradigm presents the essence of this study. The first box
shows the respondents profile specifically gender, age, status and educational
attainment. On the other hand, the direction of the arrow shows that there is a
relationship between respondents’ profile and internal and external factors that
CHAPTER III
RESEARCH METHODOLOGY
This chapter describes and explains in full detail how the present study is
conducted. It presents the research design, the subject of the study the data
gathering procedure the data gathering instrument, and the statistical tools and
treatment of data.
Research Design
The researchers used this method because it describes the present inventory
Descriptive studies are valuable in providing facts which could form basis of
scientific judgement. They also play large part in the development of instrument
observation, schedules, checklists, score cards, and rating scale, test and
questionnaires.
involved in this research. They were chosen using the random sampling
enlisted in Batangas City and Lipa City, respectively. Their demographic profile
occupation.
The researchers studied and read several books, articles, and related
studies to collect data significant to the present study. Books and other reading
The data for this research were collected using the researcher-made
survey questionnaire. The survey was created using suitable questions modified
A request letter to conduct the study noted by the research adviser was
needed in the conduct of the study. Given the approval, respondents sought for
the administrator of questionnaire. Thus, data were then tallied and were given
main instrument to gather data from the respondents. The questionnaire items
were taken from readings of theories and literature which serve as bases to
formulate the items. Different articles, journals and books were also consulted for
research adviser several times for further critiquing and refinement of the items.
This underwent through validation from research expert and research adviser.
The comments and suggestions regarding the content of the instrument were
considered. Relevant books, journals and thesis were reviewed to gain insight on
To solve for the number of participants per city, the researchers used the
(1)
Where:
P= percentage distribution
f= frequency count
N= Total population
percentage of observation or frequency count that exist for each data point or
grouping of data points, and it is used to determine the frequency count of the
dividing the sum of the products of each observed value, the number of times it
occurs, and this other factor by the total number of observation. This statistical
treatment was used in this study to be able to determine the weighted average
3.50-4.49 Agree
1.50-2.49 Disagree
difference between two or more weight means. This was used to resolve the
between two samples is explicable as random sampling variation with the same
underlying population. The formula used was correlation ranged in value from
+1.00. These will be the interpretation of range and to test the hypothesis
0= no correlation
CHAPTER IV
This chapter presents the results of the study to answer the problem
stated in the first part. The results are presented in tabular format with
1. Profile of Respondents
This part presents the first problem statement which shows the frequency
1.1 Gender. Table 1.1 presents the distribution of the demographic profile
Table 1.1
Profile of Respondents in Terms of Gender
deem that having equal distribution of respondents will yield accurate results as
Table 1.2
Profile of Respondents in Terms of Age
20 Below 1 2 5 4 8 4
21-30 19 38 1 22 44 1
31-40 10 20 3 16 32 2
41-50 13 26 2 6 12 3
51 Above 7 14 4 2 4 5
It can be gleaned from the Table 1.2 that majority of the respondents belong
within the age bracket of 21-30 years old both from Batangas and Lipa City. This
percent in Lipa.
On the other hand, 20 and below receives the least frequency in Lipa and 51
and above in Batangas City. The results reveal that both family owned
restaurants are managed by relatively young owners. The age also implies the
exact age of those who have graduated from university or college. It can be
concluded then that they have been prepared to take charge of the business.
Table 1.3
Profile of Respondents in Terms of Marital Status
Single 17 34 2 19 38 2
Married 33 66 1 31 62 1
Total 50 100 50 100
Table 1.3 shows the profile of the respondents with regard to civil status.
The result confirms most of the respondents in Lipa City are married having
Batangas City with frequency of 31 over 19 single owners. The shows that family
owned restaurants are managed by married ones. With the experience on the
responsibilities and handling expenses, married ones are deemed to make more
(2013) who stated that married people offer better rate of return in business.
Table 1.4
Profile of Respondents in Terms of Educational Attainment
Non-degree 12 24 3 18 36 2
Degree 17 34 2 21 42 1
Vocational 21 42 1 11 22 3
Total 50 100 50 100
latter finishes a degree program. The findings imply that family owned managers
that degree holders may have equipped themselves with skills concerning
management courses, and students could learn about the technical aspects of
Students are also provided with the training and skills necessary to oversee the
Table 1.5
Profile of Respondents in Terms of Occupation
Supervisor 10 20 2 15 30 2
Manager 8 16 3 11 22 3
Others 32 64 1 24 48 1
Total 50 100 50 100
Table 1.4 shows that others receive the highest frequency of 32 in Lipa
City. These others are indicated as chef, inventory personnel and the stock man
or woman. On the other hand, the supervisor receives the highest frequency in
Batangas City obtaining 15. With the results in Lipa City, it implies that family
owned restaurants consider employing inventory personnel. This goes to say that
Table 2.1
Concerns and Problems Encountered in Inventory Management
A. Concern and Problems Lipa City Batangas City
Indicators WM RANK VI WM RANK VI
1. High operational cost 3.90 2 A 2.96 3 MA
2. Holding cost such as storage 3.48 8 MA 2.84 4 MA
and out of date
3. Insufficient supplies available 3.74 4 A 2.82 5 MA
or understock
4. Overstock supplies 3.56 6 A 2.80 6 MA
5. Stealing in small amount 3.86 3 A 2.54 9 MA
quantities
6. Fraud, dishonest dealings 3.52 7 A 2.66 8 MA
and tampering transpire on
vendors
7. Delayed delivery time 3.14 10 MA 3.00 2 MA
8. Personal concerns (ex. using 3.42 9 MA 2.76 7 MA
cellphone during work-time)
9. Maintenance of security 4.30 1 A 4.76 1 SA
services (CCTV, alarms)
10. Lack of training of the staff 3.62 5 A 2.42 10 MA
As drawn from the results, Table 2.1 reveals that the concerns and
and 2.96 and verbal interpretation of Moderately Agree in Lipa and Batangas
maintenance of security services in the first rank with a weighted mean of 4.30
and verbal interpretation of Agree. Likewise, the same item receives the highest
Batangas City.
Hence, it is sad to note that the family owned restaurants fail to afford
maintenance security and alarms. On the other hand, the indicators that receive
the lowest weighted mean and verbal interpretation of Moderately Agree are
delayed delivery time and lack of training of staff obtaining 3.14 and 2.42 in Lipa
always has stock outs, lack of proper storeroom plans, receiving the wrong and
delayed goods from the suppliers, as well as, lack of proper documentation for
goods procured. The inventory staff needs to understand and apply the inventory
The table that follows presents the internal factors affecting the inventory
Table 2.2
Internal Factors Affecting the Inventory Management of the Selected
Restaurants in Batangas City and Lipa City
Table 2.2 reveals that respondents agree on the internal factors affecting
4.50 verbally interpreted as Agree and Moderately Agree in Lipa and Batangas
City, respectively. Among the items, the respondents in Lipa City position the
indicator, purchasing the right item in the right quantity in the inventory receiving
Factors Affecting Inventory Management in Family-Owned Restaurants in Batangas City
and Lipa City
49
Westmead International School
College of Tourism and Hospitality Management
The findings are in consonance with Coyle (2003) who stressed that the
even bigger when they think about the diversity of products in terms of their color
or design, package type, size and others. The aggregate demand needs to be
forecast to guide the stock keeping units (SKUs) in the company to fulfill the final
customer’s order. But the sub-total demand forecasts could be diverse, reaching
On the other hand, the items that obtain the lowest mean are missing
understanding the lead time. They receive 4.32 and 4.20 and verbal
basis such as daily to weekly basis. It was found out that keeping moderate
it.
Table 2.3
External Factors Affecting the Inventory Management of the Selected
Restaurants in Batangas City and Lipa City
External Factors Lipa City Batangas City
Question WM RANK VI WM RANK VI
1. Restaurants are subject to 4.54 2 SA 4.54 2 SA
government lawful tax dues for
taxpayers using an inventory
method
2 Changing the job market and 4.38 3 A 4.54 2 SA
wages can affect consumer’s
willingness and ability to buy or
order supplies
3. Lower amount of supply due 3.84 9 A 4.30 7 A
to weather data such as typhoon
and winter
4. Changes in oil and gas prices 3.68 10 A 4.28 8 A
(have heavy) impact on both
hard costs and consumer
behavior
5. Fluctuations in raw material 3.94 8.5 A 4.42 5 A
costs can reveal more than just a
potential price change in the
product being manufactured
6 Consumers purchasing power 4.24 4 A 4.36 6 A
in other goods and services
7. Government imposed laws or 4.68 1 SA 4.44 4 A
rules, such as the ordinance on
waste management/no-
plastic/DOH cleanliness program
8. Importing products from other 4.16 6 A 4.16 9 A
country to support the inventory
supplies
9. Getting personal loan to stock 4.02 7 A 4.04 10 A
enough inventory (borrowed
money)
As revealed in Table 2.3 the external factors receive the composite mean
of 4.17 and 4.36 and verbal interpretation of Agree in Lipa and Batangas City,
respectively. Among the items, the indicator which is the government imposed
cleanliness program obtains the highest mean of 4.68 and verbal interpretation of
strongly agree for the respondents in Lipa. On the other hand, two items rated by
Batangas City respondents are placed in the same position which are restaurants
are subject to government lawful tax dues for taxpayers using an inventory
method and changing the job market and wages can affect consumer’s
willingness and ability to buy or order supplies with a weighted mean of 4.54.
With the unlawful taxes paid the family owned restaurants, it is imperative
then that they heed Frahm (2013) suggestion concerning inventory management.
food business organization does not utilize a huge chunk of its budget on holding
purchase costs, ordering costs, and holding costs are minimal so that the firm
can reap good profits and maintains its budget all year round.
Table 2.4
General Inventory Management Procedure
A. Procedures on General
Inventory Management Lipa City Batangas City
Question WM RANK VI WM RANK VI
1.Classify and group its item 4.58 8.5 SA 4.48 10 A
which is consumable, perishable
and expendable
2. Classify supplies in the 4.86 4 SA 4.64 7 SA
shelves orderly
3 File records of orders and 4.90 2.5 SA 4.80 2.5 SA
receipts
4. Provide the current cost of 4.78 5 SA 4.76 4 SA
items purchased
5. Maintain records of back 4.90 2.5 SA 4.82 1 SA
ordered items
6 Pull out inventory items that 4.94 1 SA 4.70 6 SA
were purchased first (First In
First Out method)
7. Provide or supply inventory 4.60 6.5 SA 4.56 9 SA
records that maybe accounted
and audited
8. Manage the restaurant space 4.52 10 SA 4.74 5 SA
to combine family owned items
to avoid mix-up)
9. Provide regular checklist for 4.58 8.5 SA 4.80 3 SA
evaluating quality of stocked
items
10. Track purchasing in detail 4.60 6.5 SA 4.58 8 SA
and summary
Composite Mean 4.73 4.69 SA
With a composite mean of 4.73 and 4.69 for Lipa and Batangas City,
management procedure. Among the items, the respondents in Lipa place the
indicator, pulling out inventory items that were purchased first (First In First Out
method) in the first rank having obtained a weighted mean of 4.94 and verbal
City rank the indicator, maintaining records of back ordered items, first with a
inventory. She cited that keeping track of the inventory can be further
complicated by poor employee behavior like sloppy prep waste, theft, and not
sticking to FIFO (first in, first out). Part of restaurant inventory management is
being familiar enough with what the standard inventory should look like that
managers can spot when things are wrong and get to the bottom of the problem
right away.
individual items; ensure that material availability meets repair or project demand,
analyze inventory levels and dispose of excess inventory. Stock records also
The table that follows reveals the significance difference of the responses
Table 2.5
It can be gleaned from Table 2.5 that there is a significant difference on the
responses between the Lipa City and Batangas City respondents on the
resulting the P-value of 0.01. The results imply that the respondents view the
challenges and problems differently. This may be due to the difference in their
educational attainment.
More so, the internal factors external factors as well as the general
significant. The internal factors are supported by the F-value of 0.09 resulting in
the P-value of 0.77, whereas, the external factors are evidenced by the F-value
of 3.06 obtaining the P- value of 0.10. On the other hand, the procedures on
general inventory management are shown to have the F-value of 0.35 resulting
CHAPTER V
CONCLUSION AND RECOMMENDATIONS
the present.
Conclusions
the age, majority of the respondents belong within the age bracket of 21-
the respondents from Lipa City have vocational with degree program for
have indicated others for occupation and supervisor for Batangas City
respondents.
first.
item in the right quantity in the inventory is the primary factor for both
two items rated by Batangas City respondents are placed in the same
position which are restaurants are subject to government lawful tax dues
for taxpayers using an inventory method and changing the job market and
supplies.
from Lipa City deem that pulling out inventory items that were purchased
management.
Recommendation
inventory.
REFERENCES
BOOKS
ELECTRONIC SOURCES
https:www.//studyguide.com/inventory-management-support-systems
https:studymanagement.com.dmi/developing-and-managing-inventory
https:studymanagement.com.//countinginvnetorymanagement
https//www.eims.com./effective-inventroy-management-system
https.www.suppystock.com./elementofinventorymanagement.//
Chains
https//www.irs.com./effective-inventroy-flow-management-in-supply-chains
systems
system
Factors Affecting Inventory Management in Family-Owned Restaurants in Batangas City
and Lipa City
62
Westmead International School
College of Tourism and Hospitality Management
APPENDICES
Appendix A
Validation Letter
Warm Greetings!
In relation to this, we are respectfully seeking your help for the validation of our
Respectfully yours,
APPENDIX B
Dear Sir/Ma’am
In this regard, we would like to request a little of your time to answer the
Respectfully yours,
Maricris H. Plata
Researchers
1.2 Age:
( ) 20-Below ( ) 21-30 ( ) 31-40
( ) 41-50 ( ) 51-Above
1.5 Occupation:
( ) Supervisor ( ) Manager ( ) other
Part III: Instruction. Rate yourself of how the internal and external factors are
affecting the inventory problems of the family-owned restaurants. Please refer to
the scale for the criteria:
(5) Strongly Agree (2) Disagree
(4) Agree (1) Strongly Disagree
(3) Moderately Agree
APPENDIX B
Dear Sir/Ma’am
In this regard, we would like to request a little of your time to answer the
Respectfully yours,
Maricris H. Plata
Researchers
Table 1.3
Profile of Respondents in Terms of Marital Status
Lipa City Batangas City
Single 17 34 2 19 38 2
Married 33 66 1 31 62 1
Table 1.4
Profile of Respondents in Terms of Educational Attainment
Educational Lipa City Batangas City
Attainment
Freq. % Rank Freq. % Rank
Non-degree 12 24 3 18 36 2
Degree 17 34 2 21 42 1
Vocational 21 42 1 11 22 3
Table 1.5
Profile of Respondents in Terms of Occupation
Occupation Lipa City Batangas City
Supervisor 10 20 2 15 30 2
Manager 8 16 3 11 22 3
Others 32 64 1 24 48 1
Table 2.1
Inventory Management in Family-Owned Restaurant in Lipa City and
Batangas City In Terms of Concern and Problems
A. Concern and Problems Lipa City Batangas City
Question WM RANK VI WM RANK VI
1. High operational cost 3.90 2 A 2.96 3 MA
2. Holding cost such as storage 3.48 8 MA 2.84 4 MA
and out of date
3. Insufficient supplies available 3.74 4 A 2.82 5 MA
or understock
4. Overstock supplies 3.56 6 A 2.80 6 MA
5. Stealing in small amount 3.86 3 A 2.54 9 MA
quantities
6. Fraud, dishonest dealings 3.52 7 A 2.66 8 MA
and tampering transpire on
vendors
7. Delayed delivery time 3.14 10 MA 3.00 2 MA
8. Personal concerns (ex. using 3.42 9 MA 2.76 7 MA
cellphone during work-time)
9. Maintenance of security 4.30 1 A 4.76 1 SA
services (CCTV, alarms)
10. Lack of training of the staff 3.62 5 A 2.42 10 MA
Table 2.2
Inventory Management in Family-Owned Restaurant in Lipa City and
Batangas City In Terms of Internal Factors
Internal Factors Lipa City Batangas City
Question WM RANK VI WM RANK VI
1. Missing items affect the 4.32 10 A 4.24 9 A
smoothness and seamless
inventory management
2. Understanding the lead 4.56 3 SA 4.20 10 A
time
3 Inventory personnel 4.48 6 A 4.60 3.5 SA
trained properly of any
inventory process/system
chosen
4 Ensuring that you have a 4.32 9.5 A 4.50 6.5 SA
Table 2.3
Inventory Management in Family-Owned Restaurant in Lipa City and
Batangas City In Terms of External Factors
External Factors Lipa City Batangas City
behavior
6 Consumers purchasing
power in other goods and
services 4.24 4 A 4.36 6 A
Table 2.4
Inventory Management in Family-Owned Restaurant in Lipa City and
Batangas City In Terms of Procedures on General Inventory
Management
A. Procedures on Lipa City Batangas City
General Inventory
Management
7. Provide or supply
inventory records that 4.60 6.5 SA 4.56 9 SA
maybe accounted and
audited
9. Provide regular
checklist for evaluating 4.58 8.5 SA 4.80 3 SA
quality of stocked items
APPENDIX E
RESUME
SEMINAR
ATTENDED
Hotel Immersion Acacia Hotel
February, 2016
Alabang, Muntinglupa, 1781 Metro Manila
PERSONAL BACKGROUND
Age : 21
Birth Date : May 21, 1997
Place of Birth : Manila
Status : Single
Weight : 56kg
Height : 5’ 6ft.
Language : Filipino, English
CHARACTERISTICS
: Able to work effectively and efficiently.
: Individual and a team player.
: Excellent adaptability and
flexibility to social situation.
: Works with less supervision
CHARACTER REFERENCES
I hereby certify that the foregoing answers are true and correct to the best
of my knowledge belief and ability.
APPENDIX E
RESUME
MARICRIS H. PLATA
Bucal Batangas City
09656157467
[email protected]
SEMINAR
ATTENDED
Hotel Immersion Acacia Hotel
February, 2016
Alabang, Muntinglupa, 1781 Metro Manila
Table 2.4
Inventory Management in Family-Owned Restaurant in Lipa City and
Batangas City In Terms of Procedures on General Inventory
Management
A. Procedures on Lipa City Batangas City
General Inventory
Management
7. Provide or supply
inventory records that 4.60 6.5 SA 4.56 9 SA
maybe accounted and
audited
9. Provide regular
checklist for evaluating 4.58 8.5 SA 4.80 3 SA
quality of stocked items
APPENDIX E
RESUME
SEMINAR
ATTENDED
Hotel Immersion Acacia Hotel
February, 2016
Alabang, Muntinglupa, 1781 Metro Manila
Maricris H. Plata
Appendix E
Resumes
Mary Joy G. Lontoc
Sto Nino Taysan Batangas
0975-938-0512
[email protected]
SEMINAR
ATTENDED
Hotel Immersion Acacia Hotel
February, 2016
Alabang, Muntinglupa, 1781 Metro Manila
PERSONAL BACKGROUND
Age : 20
Birth Date : August, 02 1998
Place of Birth : Sto Nino Taysan Batangas
Status : Single
Weight : 45kg
Height : 5’ 4 ft.
Language : Filipino, English
CHARACTERISTICS
: Able to work effectively and efficiently.
: Individual and a team player.
: Excellent adaptability and
flexibility to social situation.
: Works with less supervision
CHARACTER REFERENCES
I hereby certify that the foregoing answers are true and correct to the best
of my knowledge belief and ability.