تعیین سیاست مدیریت موجودی برای مواد فاسد شدنی در رستوران Roemah Keboen
|کد مقاله||سال انتشار||تعداد صفحات مقاله انگلیسی||ترجمه فارسی|
|19455||2012||8 صفحه PDF||سفارش دهید|
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Publisher : Elsevier - Science Direct (الزویر - ساینس دایرکت)
Journal : Procedia - Social and Behavioral Sciences, , Volume 65, 3 December 2012, Pages 992-999
Roemah Keboen is a company engaged in restaurant industry that faces an inventory management of wasted materials because the materials have shelf life or expired time and can perish on a fixed time. This study was conducted to find appropriate policy to improve Roemah Keboen inventory management and solve the problem that Roemah Keboen faces. The step to improve inventory management of Roemah Keboen starts from describing the business process of Roemah Keboen. By describing each process, the root causes of the problem can identified and analyzed. The root cause occurs in Roemah Keboen is the executive chef conducted the responsibility of determining the amount of materials ordered and timely scheduling of orders in a subjective manner. It makes the wasted materials number is on high level. The proposed solutions are based on periodic review policy and continuous review policy. The best policy selected after calculating the total cost of each policy and comparing the two policies as well as considering their outdated and lost sales cost. Overall, the continuous review policy gives a lower cost after the policy is compared with the periodic review policy and current system.
Inventory is one of the aspects that can be calculated in every business (Chopra and Meindl, 2010). Inventory is both a financial asset and an operational risk to any business. It is a cornerstone of customer service and a complexity in production efficiencies that directly impacts the cash flow, profit and loss accounts, and overall balance sheet. The short-lived materials make the company should manage their inventory to meet the best performance in fulfilling demand from customers. Error estimation would cause a company make a loss with an overstock that is not used for a business activity or low in stock also can make company s loss because the company cannot fulfill a customer demand. The problem which is closely related to finding ordering policies for perishable goods is by finding suitable issuing policies. The solution to solve the problem that occurs in Roemah Keboen restaurant determines an optimal inventory management policy to decrease the number of waste materials and the total cost that is spent. The policy that is developed for solving the problem is based on the periodic review policy and continuous review policy.
نتیجه گیری انگلیسی
Roemah Keboen is a restaurant company that has a problem with the amount of its main materials waste. The total amount of its waste exceeds its expectation. On the other hand, the company must not have a loss in its sales. Since the company is a service company, Roemah Keboen must always fulfil their customer demands. Therefore, the company prefers to order many materials that always lead to waste. The root cause that occurs in Roemah Keboen is that its executive chef conducted material orders and order scheduling in a subjective manner. To solve this problem, it is proposed that Roemah Keboen apply a periodic review policy with many review periods and a continuous review policy. Based on the comparison between the existing system and the proposed policies, the best method is the continuous review policy. The total cost of this policy is is cheaper than that of both the existing system and periodic review policy. With the continuous review policy, Roemah Keboen can reduce its cost up to 12%. There are some recommendations for Roemah Keboen in order to improve its inventory management. The first is to determine how much the cost and the time to order by using the proposed solution from th beginning of the month. The second is to always update its statistical sales so that the company can anticipate what to do if something wrong happens in the middle of the month. The third is to improve its marketing activity so that its customer demand can be increased and its waste materials can be decreased.