00000ctm a22000003a 4500 UP-99796217610663351 Buklod 20220729113058.0 a grb 001 u| ta 220729s2005 xx r |||| u| | (iLib)UPD-00194809658 DENG eng LG 993 2005 E66 G664 Gonzales, Edello A Production and operations management study on HAVI Food Services Philippines, Inc. Edello Gonzales, Ernie Moral II, Vida Velasco. Diliman, Quezon City College of Engineering 2005 73 leaves Feasibility study Access exclusively for UP IE students. Written permission required from the department head for NON-IE and NON-UP students or researchers Submitted in partial fulfillment of the course requirements in IE 151 : Production Systems Production and Operations Management deals with the over-all management of systems or processes that create goods and/or provide service. It is that part of a business organization that responsible for planning and coordinating the optimal use of the organization's resources to convert inputs to outputs. Generally, the current business environment in the country particularly with regard to the implementation in Production and Operations Management (P/OM) has just started to gain hold in the strategic list of management choices of business handling. This scenario is not only beneficial for the company producing the products but also for all the direct and indirect consumers who will be making use of the said products as well. These benefits come in the form of 1) reduced prices as a result of whole production process made more efficient and productive; 2) Improved quality of the output; and 3) superior management control of the processes, which are both in the production and non-production areas. The group opted to conduct a Production and Operations study on HAVI Food Service Philippines, Inc. A service-oriented business organization, HAVI Philippines provides warehousing and distribution services for the supplies needed by its major client. McDonald's Philippines. Essentially, the operation of ordering and distribution of supplies to all McDonald's stores is centralized with HAVI Philippines. The general problems identified in this study are concerned with; (1) Inaccurate Forecasting Method; (2) Inefficient Scheduling Method; and (3) Tedious Manual Allocation Computation. The group presented two approaches. The first is the Preventive Approach where we evaluated the current Inventory Management implemented by HAVI, with the goal of tracing the root problems causing the symptomatic problem of overstocking of fries. The second is the Reactive Approach, where an allocation model was constructed (i.e. Excel Program). This aims to find the best mix of storage/plug-in options among the available warehouse service provider including that of HAVI's storage facilities that would yield the least cost possible. Using the preventive approach, the group was able to identify areas for improvements for the Inventory Management System of HAVI. They are broken down under the following aspects: (1) Inventory Classification System, (2) Inventory Counting System, and (3) Forecasting, and (4) Scheduling. Under Inventory Classification System, the group suggests the use of other factors when employing the current A-B-C analysis of HAVI to allow apt policies and controls to be established for each class. For the Inventory Counting System, the group suggested the use of perpetual over the existing periodic inventory system of HAVI, with updated information on the current inventory level as an advantage. This is more appropriate with the presence of inherent variability on demand for fries. For the Forecasting aspect, forecasting technique for seasonality was recommended. The technique using Center Moving Average and Exponential Smoothing was used got computing that of the S-type fries. The MSE obtained for Centered Moving Average technique is around 16, which is lower that the MSE obtained (around 20) if they stick to their current technique. Moving Average and Exponential Smoothing produced relatively smaller MSE values as well/ Lastly, for the Scheduling aspect, it is suggested that the company projects the arrival of orders per week using the Order Quantity Formula constructed by the group. Here, it was found out that when the group's formula was employed, the computed ending inventory (per week) is much less than that of ending inventories using the current ordering worksheet by HAVI. On the other hand, on the Reactive Approach the group was able to construct an Excel program that has the ability to determine the allocation system of the company and the associated possible minimum costs. Havi Food Services Philippines, Incorporated. Food industry. Production engineering. Production Systems IE 151. Moral, Ernie II. Velasco, Vida. Thesis FI UP Paper UPD DENG LG 993 2005 E66 G664 Thesis