The business world has been favored by the progress that has been taking place in computing and the development of custom software. Thousands of databases with common objectives, although with visual environments and different ways of processing information, have been developed to control the different processes that take place in companies.

The restaurant sectorm has not been far from this. Practically every restaurant has a database that allows you to obtain the necessary information about your financial situation, the state of your stocks, the productivity of your human resources, among others. Databases that have an endless number of tables that relate to each other when processing an event, effects on others, in such a way that they keep the organization updated.
It is no less true that the use of a means that speeds up information, even warns about certain situations (exhaustion of resources, non-compliance with plans, unproductive offers, etc.) becomes an opportunity, which must be exploited to the full extent of the word, but, contradictorily, as a means, it does not think, it only executes pre-determined commands or orders that if not well operated could lead to chaos.
Similarly, another issue that tends to influence these systems is the existence of viruses, some with low effects on information and others totally destructive. Perhaps, the fact that a virus destroys all the information in the database will result in the historical files being lost, the information generated by these systems is not the real one and even influencing those means that have been programmed to the pair.
This is really a serious problem from which no company is exempt. There are always chances of it happening and when it happens, the time it is fixed, the organization navigates aimlessly, especially when a Windows - Dependency has been created.
As a professor and researcher, I defend the idea that every organization should go, whenever its resources allow it, on a par with technology or at least make the necessary updates. It must also have a system tailored to it, which allows it to obtain the information necessary for its analysis and adoption in the shortest possible time. strategic. However, I do not deny being from a current of classical thought. I am a special defender of the criterion that mastery of the different methodologies should be the basis of training for every administrator. I often see that the more you use a PC, the same level of intellectual skills are lost. I mean, when a system provides the information you want in the shortest time possible, less often manual calculations are performed. The analyzes will be plagued with the information generated by the system and not with the conscious interpretation, based on the real knowledge that the manager possesses.
And you will ask yourself: How are these philosophies related to the subject of inventories? In seconds I reply:
Imagine that your organization requires a detailed analysis on delivery cycles, suppliers, the necessary quantity of a product, safety inventories - and a little more - precise to know the costs conservation, ordering orders, the amount of ready-made food to be stored, among other issues.
Also imagine that your organization has one of the best systems of management created. It would be easy and fast; with just one click you would get a few reports with the information you want. But also imagine that when it is processing all that information, that system, by chance of life, stops working, crashes, or simply, one of its operators has not entered the information correctly, among others. How would you solve it if you don't know how to determine it manually? Simple, you will not have the information at the right time and with the right data
Well, don't panic, the intention of this article is to provide you with it. Provide you with the necessary means, so that when an event of this type occurs, you can get what you want.
What are inventories?
Like any company, a restaurant requires for the continuity of its work the existence of sufficient products so that the process of elaboration - service is not affected by the lack of some of them. And that's where the kit of the matter lies. It is necessary to be supplied, but there is a great risk when it is over-supplied or stocks are less than daily needs. That is why it arises that the great decision problem in the administration Inventories are in knowing how to apply the necessary techniques to obtain the necessary answers to the following questions:
1. What to buy?
2. How much to buy?
3.When to buy?
4. Who to buy from?
These are not only four questions that must be answered, in order to do so, it is necessary to know what type of inventories are being discussed and the basis for this is to know the behavior of demand for the product (s) being analyzed. . She is the reference point of an entire system that also comprises supply, storage and cost.
The literature on the subject is extensive. All of them talk about dependent and independent and deterministic or probabilistic demand. The definition of each one and the methodology to apply can be found easily in any book. For this reason and by virtue of the fact that we operate restaurants, I consider that I should focus this article on something that we infrequently do and that is also part of that gear of the administration Inventory: How to determine the necessary amount of food to store.
Determination of the necessary quantity of food to be stored
The first thing that we should know for the application of the methodology that is exposed later, is to know its load capacity and the average demand of diners that you receive in your restaurant. This will allow you to apply the necessary calculations and which we will denote with the letter (D)
In the same way, it is important to know the consumption of raw material per person menu. Nutritional studies carried out have been able to determine that the average behavior of this indicator is 0.953 Kg of raw material. This value will be defined with the letter (M)
Similarly, another important piece of information is the percentage of raw material to be stored, for which the following values ​​have been defined as constants and will be identified with the letter (P):
- 45,5% Refrigeration.
- 31,5% Freezing.
- 23,0% Environment.
And finally, as necessary data for this calculation, it is necessary to know the average number of days for each type of storage (T). In this case they would be:
- Refrigeration 7 days.
- Freeze 10 days.
- Dry 15 days.
The mathematical expression for determining the Amount of the necessary food to be stored, which will be identified with the initials Cta. is the next:
Cta. = d * m * p * t
The result of this information will facilitate obtaining others of equal importance.
The first of these is the interior volume  (Saw) from the warehouse. Its determination is related to the capacity index according to each type of warehouse to use (Ica) and that is expressed in cubic meters:
- 241 Kg / m Refrigeration.
- 353 Kg / m Freezing.
And it would be as follows:
Vi = Account. / Ica
But not only is this enough, it is also necessary to calculate the dimensions of the required interior area in square meters (Ai)as well as the outer Area (Ae) and the warehouse area for dry products (Aas).
For the determination of Ai, it must be taken into account that the suggested height for the cameras is 2.3 m and is obtained from the following formula:
Ai = Vi / 2.3 m
When making this calculation, it is important that the person taking it into account take into account the minimum dimensions established for the storage of products, either for refrigeration or for freezing:
- Refrigeration greater than or equal to 6 m2.
- Freezing greater than or equal to 4,5 m2.
The exterior area in square meters will be obtained from the application of the following calculation:
Ae = Ai / 0.86 (constant factor)
And the determination of the necessary area in square meters for the storage of dry products would be from:
Aas = Account. / 70.9 Kg / m (this last value represents the constant capacity index)
Finally, the following aspects must be taken into account:
  • Location in high, dry territory, with good filtering properties, not floodable by storm or river water.
  • Orientation with the longitudinal axis perpendicular to the direction of the prevailing daytime breezes in the country.
  • Local areas that produce bad odors will be placed to leeward.
  • The volumetric solution must allow the prospective growth of the storage areas.
  • Ventilation in non-heated warehouses will be natural, as long as the fenestration guarantees the expected number of changes per hour.
  • Artificial ventilation systems will be designed independently of the solution adopted for natural ventilation.
Finally and depending on the topic addressed, some examples of established conservation times for the different types of food in hours, days and temperatures are shown.
Temperature and shelf life of processed products
Products
Temperature (C)
Maximum shelf life
Roast meats
0-4
30 hours
Boiled meats and chickens
0-4
30 hours
Fried fish and meatballs
0-4
30 hours
Cooked food
0-4
They are not offered for consumption the day after they are made.
Food preservation times
 Nutrition
 Times (days)
Beef
3
Beef and pork offal
   3   
Poultry
3
Bird guts
2
Fish
2
Leg ham and shoulder ham
15
Visknig ham
8
Leg ham (dry cure)
45
Smoked loin
15
Bacon
30
Ham
8
Mortadella
8
Chorizos
30
Frogs legs
2
Dog sausages
4
Fries, croquettes, snack pasta
3
Pasteurized milk
2
Yogurt
10
Smoothie yogurt and cream cheese
7
Milk cream
2
White cheese and cheese process
30
Curd
10
Butter
15
Semi-hard cheeses
120
Hard cheeses
180 
 
Temperature and shelf life of pre-made products
Products
Temp (C)
Max Hold Time (Hrs)
Meats:
Meat portions (0,5-1,5) Kg, clean for roasting.
0-4
48
Portions of meat (100-200) g Steak, etc.
0-4
36
Portions of meat (10-50) g ​​fillet slices, etc.
0-4
24
Breaded meats.
0-4
30
Birds:
Chicken portions.
0-4
36
Chicken guts.
0-4
30
Fish:
Fish prepared on wheels and fish fillet.
0-3
24
Fish hash, aperlan cuts, etc.
0-3
6
Vegetables:
Peeled uncut potatoes, preserved in water.
Environment
4
Carrot, celery, onion, beets, peeled and clean.
0-4
24 
Cabbage cleans.
0-4
48 
Tomato, seedless chili, lettuce, beans, chives (washed).
0-4
12
Potato, taro, cassava and other foods, peeled and preserved in water.
0-4
12
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
informatics
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