El presente trabajo de investigaci?n se realiz? partiendo de la necesidad por parte del Restaurante Fervor del Grupo Empresarial La Comarca S.A.S de mejorar su sistema de inventarios, debido a que contaban con un sistema, pero a?n se hallaban algunas falencias que no permit?an su buen funcionamiento. Por ejemplo, no se contaba con niveles m?ximos y m?nimos a mantener, no era clara la cantidad de pedido y el punto de reorden era desconocido. Por esta raz?n, muchas veces se encontraban excesos de stocks que no eran fundamentales para el restaurante, generando p?rdidas econ?micas y elevando sus costos de almacenamiento. Por lo anterior, se dise?? una propuesta de un modelo MIN-MAX como control preventivo de los inventarios del Restaurante Fervor, de manera que se consider? importante realizar un diagn?stico del sistema de inventario actual, un an?lisis de sus ventas en un periodo de cuatro meses, as? como una clasificaci?n ABC que permiti? determinar los insumos de mayor valor para el Restaurante. Lo que se pretend?a con este trabajo de investigaci?n era contribuir a la mejora de la administraci?n de los sistemas de inventarios del Restaurante Fervor, raz?n por la cual, se analiz? informaci?n de datos suministrados por el ?rea de inventarios del Grupo Empresarial La Comarca S.A.S, lo que permiti? tener resultados reales y aplicables para el Restaurante.This research work was carried out based on the need by the Fervor Restaurant of the La Comarca SAS Business Group to improve their inventory system, because it had a system but there were still some shortcomings that did not allow its proper functioning. As an example, there were no maximum and minimum levels to maintain, it was unclear how much to order and the reorder point was unknown. For that reason, there were excess supplies that were not essential for the restaurant, generating economic losses and raising storage costs. Therefore, a proposal for a MIN-MAX model was designed as a preventive control of Fervor Restaurant inventories, so it was considered important to carry out a diagnosis of the current inventory system, an analysis of its sales over a period of four months , as well as an ABC classification that allowed to determine the most valuable inputs for the Restaurant. What was intended with this research work was to contribute to the improvement of the administration of the inventory systems of the Fervor Restaurant, which is why data information provided by the inventory area of the La Comarca SAS Business Group was analyzed, which allowed to have real and applicable results for the Restaurant.