Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy

Descripción del Articulo

El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
Detalles Bibliográficos
Autores: Gutierrez-Yllu, Luiggi, Figueroa-Pomareda, Guido, Cano-Lazarte, Mercedes
Formato: artículo
Fecha de Publicación:2021
Institución:Universidad Peruana de Ciencias Aplicadas
Repositorio:UPC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorioacademico.upc.edu.pe:10757/657867
Enlace del recurso:http://hdl.handle.net/10757/657867
Nivel de acceso:acceso embargado
Materia:Cost reduction
Food and beverage costs
Restaurant management
Supply chain
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dc.title.es_PE.fl_str_mv Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
title Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
spellingShingle Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
Gutierrez-Yllu, Luiggi
Cost reduction
Food and beverage costs
Restaurant management
Supply chain
title_short Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
title_full Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
title_fullStr Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
title_full_unstemmed Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
title_sort Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
author Gutierrez-Yllu, Luiggi
author_facet Gutierrez-Yllu, Luiggi
Figueroa-Pomareda, Guido
Cano-Lazarte, Mercedes
author_role author
author2 Figueroa-Pomareda, Guido
Cano-Lazarte, Mercedes
author2_role author
author
dc.contributor.author.fl_str_mv Gutierrez-Yllu, Luiggi
Figueroa-Pomareda, Guido
Cano-Lazarte, Mercedes
dc.subject.es_PE.fl_str_mv Cost reduction
Food and beverage costs
Restaurant management
Supply chain
topic Cost reduction
Food and beverage costs
Restaurant management
Supply chain
description El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2021-11-02T15:48:33Z
dc.date.available.none.fl_str_mv 2021-11-02T15:48:33Z
dc.date.issued.fl_str_mv 2022-01-01
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.issn.none.fl_str_mv 23673370
dc.identifier.doi.none.fl_str_mv 10.1007/978-3-030-85540-6_154
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10757/657867
dc.identifier.eissn.none.fl_str_mv 23673389
dc.identifier.journal.es_PE.fl_str_mv Lecture Notes in Networks and Systems
dc.identifier.eid.none.fl_str_mv 2-s2.0-85115655489
dc.identifier.scopusid.none.fl_str_mv SCOPUS_ID:85115655489
dc.identifier.isni.none.fl_str_mv 0000 0001 2196 144X
identifier_str_mv 23673370
10.1007/978-3-030-85540-6_154
23673389
Lecture Notes in Networks and Systems
2-s2.0-85115655489
SCOPUS_ID:85115655489
0000 0001 2196 144X
url http://hdl.handle.net/10757/657867
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.relation.url.es_PE.fl_str_mv https://link.springer.com/chapter/10.1007/978-3-030-85540-6_154
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/embargoedAccess
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dc.publisher.es_PE.fl_str_mv Springer Science and Business Media Deutschland GmbH
dc.source.none.fl_str_mv reponame:UPC-Institucional
instname:Universidad Peruana de Ciencias Aplicadas
instacron:UPC
instname_str Universidad Peruana de Ciencias Aplicadas
instacron_str UPC
institution UPC
reponame_str UPC-Institucional
collection UPC-Institucional
dc.source.journaltitle.none.fl_str_mv Lecture Notes in Networks and Systems
dc.source.volume.none.fl_str_mv 319
dc.source.beginpage.none.fl_str_mv 1201
dc.source.endpage.none.fl_str_mv 1208
bitstream.url.fl_str_mv https://repositorioacademico.upc.edu.pe/bitstream/10757/657867/1/license.txt
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spelling acc7dca18e6a5bc6f9cce5ead7a4b31b300488968007de081991ac5a4a1cfc38ed53005c224688926683131684cb2b652a110eGutierrez-Yllu, LuiggiFigueroa-Pomareda, GuidoCano-Lazarte, Mercedes2021-11-02T15:48:33Z2021-11-02T15:48:33Z2022-01-012367337010.1007/978-3-030-85540-6_154http://hdl.handle.net/10757/65786723673389Lecture Notes in Networks and Systems2-s2.0-85115655489SCOPUS_ID:851156554890000 0001 2196 144XEl texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.This study mainly analyzes the increase in food and beverage (F&B) costs and its economic impact on business. Likewise, the related indicators that would cause this main indicator to increase were studied. The study was conducted and validated using a procurement simulation process of a specialized restaurant company belonging to a restaurant group. The results showed that the model proposed in the study reduces by 1.73% the main indicator of F&B cost; in addition, the related indicators are presented. Therefore, it can be confirmed that poor management, poor control of resources, such as supplies, and the absence of procurement strategies generate an excessive supply of resources to the restaurant or cause the loss of some supplies.application/htmlengSpringer Science and Business Media Deutschland GmbHhttps://link.springer.com/chapter/10.1007/978-3-030-85540-6_154info:eu-repo/semantics/embargoedAccessCost reductionFood and beverage costsRestaurant managementSupply chainCost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophyinfo:eu-repo/semantics/articleLecture Notes in Networks and Systems31912011208reponame:UPC-Institucionalinstname:Universidad Peruana de Ciencias Aplicadasinstacron:UPCLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorioacademico.upc.edu.pe/bitstream/10757/657867/1/license.txt8a4605be74aa9ea9d79846c1fba20a33MD51false10757/657867oai:repositorioacademico.upc.edu.pe:10757/6578672021-11-02 15:48:34.714Repositorio académico upcupc@openrepository.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Cost of Sale Reduction in a Company Within the Restaurant Industry Using a Procurement Model Based on Supply Chain Management and Lean Philosophy
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