Warehouse manager’s value to restaurants : the added value brought by the warehouse manager to Asian restaurants
Dao, Hieu (2024)
2024
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2024111528396
https://urn.fi/URN:NBN:fi:amk-2024111528396
Tiivistelmä
This study aims to investigate how warehouse managers contribute to Asian restaurant's profitability. Various factors contribute to restaurants' failure to meet their profit margins, with inventory management being one of the most significant. The warehouse managers in particular play an important role in preventing profit generation.
For this study, qualitative methods are used to gather insights and analyse data. The current problem statement regarding restaurant operations will be outlined in the research implementation section. Primary data collects the present issues from four restaurant owners, including one from Finland and three from Vietnam. Secondary data sources from student theses, and official websites regarding inventory management methodologies and theories.
The analysis data will aim at the Hoang Yen brand, the largest restaurant, as a representative model. This report will review the financial statement report of Hoang Yen, which includes twenty-three branches and a central distribution warehouse. The identified issues from 2022 and 2023 will be analysed depending on two key theoretical frameworks, including the Resource-Based View (RBV) and Human Capital Theory. According to theory, optimizing internal resources and improving warehouse management skills are crucial to the success of restaurant chains.
As a result of this research, the study will set a new role in the warehouse manager position. Warehouse managers should have a thorough understanding of inventory processes and products, as well as professional skills in strategic planning and enforcing compliance policies.
Finally, the thesis emphasizes the important role of warehouse managers in ensuring the financial success of a restaurant. By effectively controlling and planning inventory, they can meet profit expectations by reducing wastage and loss and increasing customer satisfaction.
For this study, qualitative methods are used to gather insights and analyse data. The current problem statement regarding restaurant operations will be outlined in the research implementation section. Primary data collects the present issues from four restaurant owners, including one from Finland and three from Vietnam. Secondary data sources from student theses, and official websites regarding inventory management methodologies and theories.
The analysis data will aim at the Hoang Yen brand, the largest restaurant, as a representative model. This report will review the financial statement report of Hoang Yen, which includes twenty-three branches and a central distribution warehouse. The identified issues from 2022 and 2023 will be analysed depending on two key theoretical frameworks, including the Resource-Based View (RBV) and Human Capital Theory. According to theory, optimizing internal resources and improving warehouse management skills are crucial to the success of restaurant chains.
As a result of this research, the study will set a new role in the warehouse manager position. Warehouse managers should have a thorough understanding of inventory processes and products, as well as professional skills in strategic planning and enforcing compliance policies.
Finally, the thesis emphasizes the important role of warehouse managers in ensuring the financial success of a restaurant. By effectively controlling and planning inventory, they can meet profit expectations by reducing wastage and loss and increasing customer satisfaction.