Current Trends in Business Management(CTBM)

Students, MSc Statistics, Pondicherry University, Pondicherry, India

Publications

• Research Article   
  Inventory Modelling for Restaurant’s Demand and Supply - A Case Study with Reference to a Hyderabad Restaurant’s
  Author(s): Sarode Shirisha*, Abhirami KR, Akshay Krishnan and Tirupathi Rao Padi
  
  The vital requirements of any Restaurant in order to fulfill their customers' requirements. In this Case study, the focus on Customer purchase analysis of 259 items of a Restaurant located in Hyderabad. We calculate the top 10 items based on sales. Each parameter has specific significance in inventory management, and the table’s data helps interpret and optimize inventory decisions. The total cost of managing inventory, including ordering and holding costs High and low items of demand. In this Case study, we calculate as the High EOQ value (it indicates economies of scale ordering) item and Low EOQ value (suggest less frequent orders due to lower demand). In a Graphical representation - Sales Trend Over Time, Reorder Point Vs. Item, EOQ by Item and Scatter Plot for Annual Demand Vs. EOQ. A total of 170 items were sold across both channels, generating 55,335 rupees in revenue.. Read More»
  

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