DIPLOMA Inventory Management

3 introduction
Chapter 1. THEORETICAL BASIS OF MANAGEMENT OF COMMODITY OF THE ENTERPRISE OF THE RESTAURANT AND HOTEL BUSINESS 6
1.1. The economic essence, classification and assessment of inventory 6
1.2 Rationing and planning of inventory of the restaurant and hotel industry 14
1.3 Optimization of inventory management. 19
Chapter 2. MANAGEMENT OF GOODS IN THE ENTERPRISE OF THE RESTAURANT AND HOTEL BUSINESS 26
2.1 Inventory management system in Billiard World LLC 26
2.2 Analysis of stocks and turnover of the restaurant industry 27
2.3 Rationing and planning of commodity stocks of Billiard World LLC 33
Chapter 3. AUTOMATION OF STOCK MANAGEMENT 43
3.1 KeeperTM Inventory Management System V6. 43
3.2 R-Keeper StoreHouse interface for inventory and goods accounting in Billiard World LLC 47
3.3 Economic impact 66
Conclusion 78
References 80
application