U.S. Navy ships food service divisions: moderning inventory management
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Authors
Edwards, Stefan
James, Robert J.
Subjects
Inventory management
records keeper
stores onload process
records keeper
stores onload process
Advisors
Yoho, Keenan D.
Brinkley, Douglas E.
Date of Issue
2010-06
Date
June 2010
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, current procedures from receipt to issue of provisions will be described, including collecting and analyzing qualitative and quantitative data. Conclusions and recommendations will be offered on ways to substantially improve the overall process, e.g., improve inventory validities, reduce manhours and improve the quality of life for Culinary Specialists
Type
Thesis
Description
MBA Professional Report
Series/Report No
Department
Business Administration
Organization
Department of Defense Management (DDM)
Identifiers
NPS Report Number
Sponsors
Funder
Format
xxiv, 61 p. ; 28 cm.
Citation
Distribution Statement
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.