Inventory and Supplier Relationship Management of Quick Service Restaurants in Negros Island: A Mixed Methods Study
DOI:
https://doi.org/10.5281/zenodo.16561325Keywords:
inventory management, supplier relationship management, quick service restaurants, material inspection, inventory classification, food service operations, mixed-methods research, operational efficiency, Negros Island, PhilippinesAbstract
This study investigated the extent of inventory and supplier relationship management practices in selected quick service restaurants (QSRs) on Negros Island, Philippines. Using a descriptive mixed-methods design, the study combined survey responses from 101 managerial employees with in-depth interviews from selected store managers. Quantitative findings revealed that while inventory management practices such as material storage and classification were generally implemented to a very great extent, material coding and inspection were rated slightly lower, suggesting procedural inconsistencies. Variations across age, sex, tenure, and brand assignment highlighted gaps in standardization and training. The qualitative data supported these results, uncovering recurring challenges related to inspection lapses, unclear inventory categorization, communication breakdowns with suppliers, and staffing constraints. Integration of findings identified three priority areas for improvement: material inspection, inventory classification, and supplier information sharing. The study concludes with recommendations focused on protocol reinforcement, digital tracking, supplier coordination, and continuous training. These measures aim to support agile, accountable, and customer-responsive QSR operations in dynamic service environments.
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