Implementação de um guião de procedimentos de gestão de stock de alimentos e bebidas no Pole Hotel

Abstract

This development project aims to propose the implementation of a procedural guide for food and beverage inventory management at the Pole Hotel, located in the Marracuene district of Maputo City. As the establishment offers dining services, the need for innovation in this sector drives the business to improve its practices and adhere to the protocols governing the area's smooth operation. Having the necessary tools is essential to ensure that stock is always available, well-preserved, kept at the ideal temperature, and organized according to specific product requirements. Achieving this requires tools that ensure everything entering the warehouse is properly identified and stored securely at the recommended temperatures for each product. To meet the established objectives, a literature review was conducted to gather key information on the topic, followed by fieldwork involving a questionnaire administered via Google Forms to collect the necessary data. Following the implementation of the proposed procedural guide, Pole Hotel is expected to improve its inventory management by complying with the standards outlined in the guide.(TRADUÇÃO NOSSA)