Improving Inventory Management in Turn of Fast Food Restaurant Chain

Student: Belonosova Kamila

Educational Programme: Logistics and Supply Chain Management (Bachelor)

Year of Graduation: 2020

Final qualification work consists of introduction, three chapters, conclusion, list of references and applications. The main text of the work is set out on 110 pages. The text contains 43 figures and 15 tables. When writing the work, 34 sources were used. The first chapter analyzes the business, financial, economic and logistics activities of Burger King, identifies problems in the existing inventory management system. The second chapter is devoted to a review of the theoretical foundations of the inventory management process. A set of measures has been developed to increase the efficiency of inventory management. In the third chapter, the developed procedure is applied to company data and provides evidence of effectiveness using the DuPont model as an example. In conclusion, the degree of completion of the tasks is analyzed and the results are summarized.

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