Accession Number : ADA524615


Title :   U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management


Descriptive Note : MBA professional rept.


Corporate Author : NAVAL POSTGRADUATE SCHOOL MONTEREY CA


Personal Author(s) : Edwards, Stefan ; James, Robert J


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a524615.pdf


Report Date : Jun 2010


Pagination or Media Count : 87


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.


Descriptors :   *INVENTORY CONTROL , RELIABILITY , STORAGE , RECORDS MANAGEMENT , NAVAL VESSELS , QUALITY


Subject Categories : Administration and Management


Distribution Statement : APPROVED FOR PUBLIC RELEASE