vii TABLE OF CONTENTS CHAPTER 1 TITLE PAGE TITLE PAGE i DECLARATION ii DEDICATION iii ACKNOWLEDGEMENT iv ABSTRACT v ABSTRAK vi TABLE OF CONTENTS vii LIST OF TABLES xi LIST OF FIGURES xii LIST OF APPENDICES xiv INTRODUCTION 1 1.1 Introduction 1 1.2 Inventory Management 2 1.3 Background of the research 3 1.4 Problem Statement 3 1.5 Methodology 4 viii 2 1.6 Objectives 5 1.7 Scope 5 1.8 Outline of the Report 5 1.9 Summary 6 LITERATURE REVIEW 2.1 Introduction 7 2.2 Inventory Management and Control Perspective 8 2.2.1 2.2.2 Organizational Perpsective on Inventory Management and Control 9 An Integrated Framework of Inventory 10 Management 2.3 Inventory Management and Control at In-flight 12 Catering 2.3.1 In-flight Catering: An Overview 12 2.3.2 Four Stakeholders of Flight Services 13 2.3.3 Problem Faced by In-flight Catering Company 14 2.3.4 Purchasing Specifications at In-flight Catering 14 Company 2.3.5 Just-In-Time Procument at In-flight Catering 16 Company 2.4 2.3.6 Receipt of Goods Inwards 19 2.3.7 Storage Areas 22 2.3.8 Safe and Secure Storage 27 2.3.9 Operational Requirements of Procument 31 2.3.10 The Automated High Rack Warehousing System 32 Summary 33 ix 3 4 METHODOLOGY 3.1 Introduction 34 3.2 Justification for the Methodology 35 3.3 Research Methodologies Used 36 3.3.1 Data Sources 36 3.3.2 Data Collection Analysis 36 3.3.3 Develop Appropriate Solutions 37 3.3.4 Validation of the Method Used 38 3.4 Summary 38 DATA COLLECTION AND ANALYSIS 4.1 Introduction 4.2 Data Collection 39 4.2.1 Case Study Background 40 4.2.2 Plant Layout of In-flight Catering Company 41 4.2.3 Process Flow Chart of In-flight Catering Company 42 4.2.4 Summary of Flight and Meal Production 43 4.2.5 Amount of Dry Goods Raw Material Disposed 44 4.2.6 Weekly Stock Counting 45 4.2.7 Weekly Consumption and Quantity to Re-order 46 4.2.8 Store Process Flow Chart 48 4.3 Data Analysis 50 4.3.1 Reason of the Disposed Dry Goods Raw Material 50 4.3.2 Physical Stock Not Tally With Record 51 4.3.3 ABC A
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