INVENTORY MANAGEMENT

• They have a good inventories management and warehousing. Because they manage their inventories from the raw material to work in process and  finish good. 

• They have two type of storage. There are dry storage and cold storage.  

• In the dry storage, we found that they have a room for them to store their raw material , such as cooking oil , sauces , milk , salt , black pepper , pepper and many more . They also arrange their raw material by racking. So it prevent the raw material from obsolete or damage. They arrange the materials based on how frequent they use the material. So the material that they always use they will put it at the eye of the worker or we call it as first line. 

 

• The cold storage, they keep the room in very low temperature because they want to keep the raw material in it fresh and to maintain the quality. In the cold storage, they also use the racking concept .The material in it. Such as chicken , beef , filet fish and others will be wrap in plastic to maintain the quality . 

• They also arrange the material based on type of food. Such as, there will be a rack is just to put chicken and another rack is just to put beef. These are how they want to manage the inventories.

•  In term of the finish good , Mc Donald did not have any storage for it. Because they apply the JIT ( Just In Time) system.  So there will be no storage for finish goods. They will only keep the product about 20 minutes. When exceed 20 minutes the will waste the product.