Considerations about the school snack management and control process held in a educational institution in the City of São Paulo

Abstract

A well-managed and organized inventory avoids high maintenance costs and product shortages. Based on these arguments, this investigation seeks to identify what activities are carried out in the process of management and control of school meals and also what are the advantages and disadvantages brought by the same, for an educational institution located in the city of São Paulo. As results obtained in the research, it is observed that the institution makes use of some techniques and tools described in the research, aiming to help in the improvement of the process, thus reducing the rate of product shortages. It was also found that, after the implementation of the SAESP computerized system, the institution achieves greater and better autonomy to manage its menu. In the current competitive scenario, defining effective inventory management and control methods becomes a major differential for companies to be competitive and thus obtain due market recognition. In this scenario, both the manager and his team must try to reduce costs, optimize time and space, avoid waste, perform the proper identification and disposal of products and control their turnover.