LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

ASSESSMENT OF INVENTORY MANAGEMENT PRACTICES OF THE

SELECTED RESTAURANTS IN DASMARINAS, CAVITE TOWARDS
ENHANCING INVENTORY MANAGEMENT PRACTICES
Statement of the Problem

This study aimed to assess the following inventory management system

practices of selected restaurant in Dasmarinas, Cavite

Specifically, this study aims to answer the following questions:

1. What is the profile of the business firms in terms of:

1.1 ownership,

1.2 number of employees,

1.3 number of years of operation, and

1.4 monthly average net income

2. What is the socio-economic profile of the participants in terms of:

2.1 age,

2.2 educational attainment,

2.3 length of service,

2.4 job position?

3. What are the inventory management practices of the company in terms of:

3.1 purchase planning;

3.2 storage/warehouse;

3.3 inventory control;

3.4 inventory budget?

COLLEGE OF BUSINESS ADMINISTRATION

 LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

4. Is there a significant difference on the inventory management practices used by

the respondents when grouped according to profile?

COLLEGE OF BUSINESS ADMINISTRATION

 LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

QUESTIONNAIRE
Part 1. Business Profile
Directions: Please answer the following questions being asked for by putting a
checkmark.

Ownership:
 Sole Proprietorship
 Partnership
 Corporation

Number of Employees:
 1-10 employees
 11-20 employees
 21-30 employees
 31 and above employees

Number of years of operation

 Less than 5 years
 6-10 years
 11-15 years
 16-20 years
 21-25 years
 Above 25 years

Monthly Average Net Income

 Below P90,000
 P90,000 – 180,000
 P180,000 – 270,000
 Above P270,000

Part II. Socio-economic Profile of the Respondents

Directions: Please answer the following questions being asked for by putting a
checkmark.

Age:
 18 – 29 years
 30-39 years
 40 – 49 years
 50 – 59 years
 60 years and above

COLLEGE OF BUSINESS ADMINISTRATION

 LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

Educational Attainment
 Highschool graduate
 Associate degree
 Bachelor’s degree
 Master’s degree
 Doctorate degree

Length of service
 Less than 1 year
 1 – 3 years
 – 6 years
 7 – 9 years
 10 years and more

Job Position:
 Owner
 Manager
 Supervisor
 Staff

Part III. Inventory Management Practices of the Company:

Directions: Please check the box that corresponds to how the restaurant
employs the following inventory management practices. You may use the scale below.

(5) Always (4) Often (2) Rarely (1) Never

A. Purchase Planning 4 3 2 1
1. Our restaurant automates the purchasing
processes when buying items from the
supplier.
2. Our restaurant applies centralized contract and
documentation hub related to acquisition.

3. Our restaurant regularly optimizes inventory

using related data reports.
4. Our restaurant employs a multi-sourcing
strategy.
5. Our restaurant maintains a strong supplier
relationship.

COLLEGE OF BUSINESS ADMINISTRATION

 LYCEUM OF THE PHILIPPINES UNIVERSITY CAVITE

B. Storage/Warehouse 4 3 2 1
1. Our restaurant has a warehouse or storage
room.
2. Our restaurant uses a standardized labeling
and categorizing systems for stocking and re-
ordering purposes/
3. Our restaurant maximizes it storage space
with the use of functionable, durable shelves
and cabinets.
4. Our restaurant’s storeroom temperature, light
and moisture are well regulated.
5. Our restaurant preserves the overall layout of
the storeroom to increase flow of goods.

C. Inventory Control 4 3 2 1
1. Our restaurant audits stocks in a detailed
manner.
2. Our restaurant conducts quality control
including the checklist for signs of damage and
correct product labeling.
3. Our restaurant uses a cloud-based inventory
management control software in determining
low or out of stock items.
4. Our restaurant analyzes previous data reports
on inventory and accounting from the POS
(Point of Sale) system.
5. Our restaurant assigns the same employees on
tracking inventory.

D. Inventory Budgeting 4 3 2 1
1. Our restaurant order inventory or stock in bulk
to take advantage of trade discounts
2. Our warehouse staff verifies delivery, receipt,
and storage of stock.
3. Our restaurant does not run out of inventory.
4. Our restaurant is able to keep up with the
demand from customers.

COLLEGE OF BUSINESS ADMINISTRATION