prikaz prve stranice dokumenta Inventory management in bars and restaurants- employees' attitudes
  Download
PDF 444.55 KB
Scientific paper - Original scientific paper
Inventory management in bars and restaurants- employees' attitudes
In: Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings. University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. pp. 79-91. urn:nbn:hr:191:966836
Dadić, Lorena; Maškarin Ribarić, Helga; Vlahov, Borna

Cite this document

Dadić, L., Maškarin Ribarić, H. & Vlahov, B. (2020). Inventory management in bars and restaurants- employees' attitudes. Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings (pp. 79-91). University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:966836

Dadić, Lorena, et al. "Inventory management in bars and restaurants- employees' attitudes." Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings, University of Rijeka, Faculty of Tourism and Hospitality Management, 2020, pp. 79-91. https://urn.nsk.hr/urn:nbn:hr:191:966836

Dadić, Lorena, Helga Maškarin Ribarić and Borna Vlahov. "Inventory management in bars and restaurants- employees' attitudes." In Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings, 79-91. University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. Accessed 2025 April 08. https://urn.nsk.hr/urn:nbn:hr:191:966836

Dadić, L., Maškarin Ribarić, H. and Vlahov, B. (2020) 'Inventory management in bars and restaurants- employees' attitudes', Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings, University of Rijeka, Faculty of Tourism and Hospitality Management, pp. 79-91. Available at: https://urn.nsk.hr/urn:nbn:hr:191:966836 (Accessed 08 April 2025)

Dadić L, Maškarin Ribarić H, Vlahov B. Inventory management in bars and restaurants- employees' attitudes. Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings. University of Rijeka, Faculty of Tourism and Hospitality Management; 2020. Pp. 79-91. [cited 2025 April 08] Available at: https://urn.nsk.hr/urn:nbn:hr:191:966836

L. Dadić, H. Maškarin Ribarić and B. Vlahov, "Inventory management in bars and restaurants- employees' attitudes", Tourism and hospitality industry 2020 Trends and Challenges Congress proceedings University of Rijeka, Faculty of Tourism and Hospitality Management, 2020. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:191:966836 [Accessed: 08 April 2025]

Please login to the repository to save this object to your list.
Metadata
Title (english)Inventory management in bars and restaurants- employees' attitudes
AuthorLorena Dadić
AuthorHelga Maškarin Ribarić
AuthorBorna Vlahov
Author's institutionUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract (english)
Purpose – Relative to manufacturing companies, service companies have a faster service production process and most goods are procured in smaller quantities and more often to avoid the expiration of stocked goods and minimise stock-keeping costs. The paper’s purpose is to determine whether bars and restaurants businesses recognise the importance of inventory management, examine what planning and control mechanisms they use, and learn how satisfied they are with the ordering process and delivery... More times. Methodology – To understand how the importance of inventory management in bars and restaurants businesses is perceived, primary qualitative research was conducted using a structured questionnaire on a sample of 60 establishments within the Rijeka region. Employees (selfemployed or employed individuals working directly in service) were surveyed in field interviews from March to June 2019. Findings – Research results indicate that employees in bars and restaurants judge the goods ordering and delivery process as being highly efficient ; on average goods are ordered once a week and delivery times amount to one week. Employees display a high awareness of the importance of inventory planning and continuously monitoring inventory levels, but still fail to use computer software to any significant extent to monitor stock levels. Contribution – The paper’s contribution is the systematisation of knowledge in the field of inventory management, a precondition to the successful performance of any service company. The paper’s contribution to practice is evident from the empirical research, carried out on bars and restaurants that are characterised by a rapid stock turnover process, where research findings can help them to improve inventory planning and control mechanisms. Less
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleTourism and hospitality industry 2020 Trends and Challenges Congress proceedings
Numberingpp. 79-91
URN:NBNurn:nbn:hr:191:966836
Publication2020
ConferenceTitle: 25th Biennial International Congress Tourism & Hospitality Industry - Trends and Challenges
Location: Opatija, Croatia
Start date: 2020-05-04
End date: 2020-05-06
Assembly type: Other
Type of resourceText
PublisherUniversity of Rijeka, Faculty of Tourism and Hospitality Management
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2025-02-12 10:01:26
accessibility

closeAccessibilityrefresh

If you wish to permanently save changes, click on Save, if not - your settings will be reset when you restart the browser.