Inventory Holding and Management of Working Capital in Small Restaurants

Abstract

There are several facets to consider while managing a restaurant. Public relations encompasses many other areas as well, such as inventory management, employee relations, and customer service. It's not uncommon for a restaurant's owner to double as the business's manager. A manager who exudes confidence and authority is also crucial to the success of any eating establishment. The manager is often the one who solves problems for both workers and clients. Micro, small, and medium-sized businesses (MSME) included the restaurant industry. A micro, small, or medium-sized enterprise (MSME) is a business that employs fewer than 500 people and whose total assets, including those arising from loans but excluding the land where a particular business entity's office, plant, and equipment are located, fall within the following value ranges: micro, small, or medium.