Implementation of green logistics and supply chain management in restaurants in the Callao region, 2024

Autores/as

  • JOSÉ LEONOR RUIZ NIZAMA Universidad Nacional Del Callao - (Pe), Perú
  • LUIS ALBERTO SAKIBARU MAURICIO Universidad Nacional Del Callao - (Pe), Perú
  • OSMART RAUL MORALES CHALCO Universidad Nacional Del Callao - (Pe), Perú
  • JOSE GUSTAVO PEÑA HUERTAS Universidad Inca Garcilaso De La Vega - (Pe), Perú
  • MARISOL PAOLA DELGADO BALTAZAR Universidad Nacional Del Callao - (Pe), Perú
  • JORGE AMADOR LOPEZ HERRERA Universidad Nacional Del Callao - (Pe), Perú
  • KATJA JANETH RUIZ MARAVI Universidad Nacional Del Callao - (Pe), Perú

DOI:

https://doi.org/10.18687/LACCEI2025.1.1.581

Palabras clave:

Supply chain, logistics, inventories, sustainability, operational efficiency.

Resumen

Supply chain management in restaurants is essential to their success. It involves several key areas, such as purchasing food and supplies, selecting reliable suppliers, and negotiating contracts to obtain quality products at competitive prices. In addition, it is essential to maintain good relationships with suppliers, manage deliveries to ensure freshness and punctuality, and control inventory levels to avoid financial losses. Cost monitoring and storage efficiency are also crucial to profitability. Finally, ensuring timely and quality delivery to the customer is essential for customer satisfaction. Effective supply chain management not only optimizes the restaurant operation, but also improves the customer experience and contributes to the overall success of the business.

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Publicado

2025-07-27

Número

Vol. 1 Núm. 12 (2025): LACCEI 2025

Sección

Articles

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Derechos de autor 2025 LACCEI

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Licencia

Licencia Creative Commons

Esta obra está bajo una Licencia Creative Commons Atribución-NoComercial-CompartirIgual 4.0 Internacional.

LACCEI conserva el copyright de todos los artículos publicados bajo los términos de su acuerdo de transferencia de copyright. Como titular del copyright, LACCEI distribuye los artículos al público bajo la Licencia Internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0 (CC BY-NC-SA 4.0).

Cómo citar

RUIZ NIZAMA, J. L., SAKIBARU MAURICIO, L. A., MORALES CHALCO, O. R., PEÑA HUERTAS, J. G., DELGADO BALTAZAR, M. P., LOPEZ HERRERA, J. A., & RUIZ MARAVI, K. J. (2025). Implementation of green logistics and supply chain management in restaurants in the Callao region, 2024. LACCEI, 1(12). https://doi.org/10.18687/LACCEI2025.1.1.581

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