OPERATIONS ADMINISTRATION II
Group Work: Group A17
Anushree Paul (U112010)
Archita Bose (U12011)
Kadambari Sureka (U112031)
Inventory control for the food-service sector poses exceptional challenges because the product is perishable and susceptible to cause food-borne illness. Food-service inventory-control methods should track product movements frequently and proactively, and should also identify items as coming from particular batches, to be able to trace equipments while food-service problems occur. The urban consumption patterns of youth is heavily considering towards pizzas, burgers etc . So we certainly have picked up Smokin' Joe's Pizzas to evaluate their inventory systems and maximise the output in terms of price and the best order levels.
Food-service inventory strategies should correspond to the shelf-life of the products one uses. To develop a great inventory-management system appropriate towards the degree of your product's perishability. We intend to track the amount of food which it discards or donates after each development cycle and adjust development quantities to be able to minimize long term waste. Rapid Turnover:
Pay attention to patterns that occur over the course of the day, just like increased hamburger sales at nighttime. We intend to check date ranges frequently and rotate share conscientiously intended for items that are especially perishable, just like vegetables applied and prepared food products, especially those that contains mayonnaise. Food Safety:
Mainly because food products are prone to cause health and safety issues if perhaps improperly managed, food-inventory methods should support minimize the risk of food-borne illness. Develop systems to get stocking food inventory in order to easily move stock, such as setting up cabinets to provide easy access to back rows in order to store inbound product. Develop protocols stipulating how long to keep stock readily available Restaurant...