Proposal of a model to calculate the optimal level of inventory in purchases of raw materials and supplies, for a Restaurant in Bucaramanga, Santander[Propuesta de un modelo para el cálculo del nivel óptimo de inventario en compras de materias primas e insumos, para un Restaurante de Bucaramanga, Santander]

This degree project was developed for a restaurant in Santander in the city of Bucaramanga, dedicated to the preparation and expenditure of à la carte food and menu of the day for special dates and whose ideal is to seek an opportunity to improve management and Inventory control due to the fact that this process was carried out empirically. The purpose of this proposal is to implement a model for calculating the optimal level of inventory in purchases of raw materials and supplies, where qualitative and quantitative non-experimental cross-sectional and descriptive information was collected, through interviews with employees. of the company, checklists, and visits to the facilities, which will look for the shortcomings that were presented to solve the inventory management process, ending with the implementation of a materials requirement planning simulator - MRP and the characteristics of the design of procedures manual for access to the simulator.