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

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.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 2010
Accession Number
ADA524615

Entities

People

  • Robert J. James
  • Stefan Edwards

Organizations

  • Naval Postgraduate School

Tags

Communities of Interest

  • Ground and Sea Platforms

DTIC Thesaurus Topics

  • Business Administration
  • Food Preparation
  • Health Services
  • Inspection
  • Inventory
  • Littoral Combat Ships
  • Logistics
  • Management Personnel
  • Medical Personnel
  • Military Personnel
  • Organizational Structure
  • Personnel Management
  • Quality Control
  • Quality Of Life
  • Supply Chain
  • Supply Chain Management
  • United States

Readers

  • Logistics and Supply Chain Management.
  • Systems Analysis and Design