US Navy Ships Food Service Divisions: Modernizing Inventory Management
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Authors
Edwards, Stefan
James, Robert
Subjects
Inventory Management
Inventory management, records keeper, stores onload process
Inventory management, records keeper, stores onload process
Advisors
Date of Issue
2010-05-31
Date
31-May-10
Publisher
Monterey, California. Naval Postgraduate School
Language
Abstract
The Navy''s current inventory management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food Management System''FSM) developed in the 1990s, relying on hand-written receipts, and inventory and issue procedures to manage provisions across the Fleet. As a result of current practices, ships are experiencing an unusually high rate of inspection failures and poor inventory validities. Applying a strategic supply-chain management approach, we will describe current procedures, from receipt to issue of provisions, including collecting and analyzing qualitative and quantitative data. We will offer conclusions and recommendations on ways to substantially improve the overall process (e.g., improve inventory validities, reduce man-hours and improve the quality of life for Culinary Specialists).
Type
Technical Report
Description
Sponsored Report (for Acquisition Research Program)
Series/Report No
Department
Logistics Management
Graduate Student
Identifiers
NPS Report Number
NPS-LM-10-014
Sponsors
Naval Postgraduate School Acquisition Research Program
Funder
Format
Citation
Distribution Statement
Approved for public release; distribution is unlimited.
Rights
This publication is a work of the U.S. Government as defined in Title 17, United States Code, Section 101. Copyright protection is not available for this work in the United States.