Inventory control with ABC approach in the food and beverage department of the Hotel Oro Verde, Cuenca – Ecuador

Abstract

The ABC analysis is a multicriteria classification method used in inventory management, which makes it possible to identify the products that have the greatest impact on a global value, in this sense, this article proposes a classification of inventories in the department Food and Beverage of the Oro Verde Cuenca Hotel, which is currently maintained in a traditional inventory control system that does not allow keeping costs low in proper control. The research was analyzed under a non-experimental, where the qualitative method prevailed, the techniques used for the levan-treatment of information, were the survey, the interview and the documentary review, its application derived as results a high stock of inventories, poor purchasing control, and excessive waste of raw material. The proposal proposed for the Hotel Oro Verde, contemplating the identification of the factors of interest; criteria of essentiality of products, configuration of attributions, application of the ABC method, classification, assignment of codes and decision making.