Inventory management and control at an in-flight catering company

Abstract

This report focused on inventory management and control at an in-flight catering company dry goods raw material store. The objective is to develop an inventory management and control procedure. ABC analysis was carried out to determine the frequency of stock check. Barcode system can improve the inventory control of the dry goods raw material stock. Forecasting technique based on the historical data can help reduce over stock of raw material. The implementation of the inventory control techniques can improve the inventory management and at the company. The techniques proposed have been validated by the expert.