The main subject of the thesis is Food and Beverage inventory system in
Anak Depok Restaurant, Den Dolder, The Netherland. The writers have
identified that the main problem from the inventory system is not quite properly
controlled. The establishment has limited inventory system only for food and
beverage materials due to its function as the turn over cycle.
It appears that the daily uses of materials are not always checked, and
until now there has not been any changes in the inventory system. By
implementing a good inventory system of food and beverage materials can make
the daily uses of those materials easy to identify, especially when it is already in
limited amount. The establishment is able to improve and complete the
effectiveness of the materials' turn over.
The writers attempt to analyze the inventory system which will be
advantageus for the restaurant itself. This involves several elements of principles
of purchasing, stocks and stores procedures, the inventory system itself.
In analysing the problem on the stock inventory of food and beverage
materials, the writers use the field analysis method, which is direct observation
and interviewing the staffs who are responsible in handling the purchasing of
food and beverage materials. This is also connected with the turn over of those
materials used in daily operation of the restaurant.
The result of this analysis is used to improve the effectiveness of food and
beverage materials' storage and to solve the problems occured in the inventory
system. The next step is to recommend a good inventory system, including proper
stock control and punctual purchasing of food and beverage materials.
The controlling action involves the inventory tracking record also the
purchasing of food and beverage materials, so it can be evaluated and observed
whether it is already effective or not besides to find whether the problems have
been solved or not.