Inventory of Dan Eric's grand ice cream / by Rachel Ann D. Lubigan.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 2013. Cavite State University- Main Campus,Description: ix, 58 pages :\ illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 658.787  L96 2013
Online resources: Production credits:
  • College of Economics, Management, and Development Studies (CEMDS)
Abstract: LUBIGAN, RACHEL ANN D. Inventory Management of Dan Eric’s Grand Ice Cream Undergraduate Case Study, Bachelor of Science in Business Management, major in Financial Management, College of Economics, Management and Development Studies, Cavite State University, Don Severino delas Alas Campus, Indang, Cavite. 2013. Adviser: Ms. Lina C. Abogadie. The study was conducted at Dan Eric’s Grand Ice Cream located at 808 Armela Compound, Km. 17 Int. of West Service Road, Super Highway, Paranaque City from November 12, 2012 to March 5, 2013. It aimed to determine the following: (1) the suppliers of raw materials of Dan Eric’s Grand Ice Cream; (2) the inventory costs of Dan Eric’s Grand Ice Cream; (3) the economic order quantity (EOQ) and reorder point (ROP) of Dan Eric’s Grand Ice Cream; (4) analyze the efficiency of the operation in terms of inventory management, (5) the problems encountered by Dan Eric’s Grand Ice Cream, regarding inventory management; and (5) recommend feasible solutions to solve the problems. Data and information about the firm’s inventory management were gathered through personal interviews with the employees. Other pieces of information were collected from the CvSU library. The study utilized descriptive research to answer the problems and objectives presented. Records regarding economic order quantity (EOQ), reorder point (ROP) and inventory turnover were presented in tables and analyzed using their respective formulas. The firm ensures that every inventory is properly handled from raw materials to finished goods. The production of goods is dependent on the availability of storage space to avoid congestion. The finished goods were distributed to different outlets through their respective deliverymen which were supervised by different agents. The firm does not practice economic order quantity and reorder point as inventory management practices but instead, it has its own way of determining how much inventory to hold and when to place an order, this is by determining the remaining raw materials in the stock room through manual counting, this is divided by their actual consumption which is based on their historical data to determine how much raw materials do they have for their future operation and also to determine when to place an order. The inventory turnover of the company has improved from 8.45 times in 2011 to 8.52 times in 2012, which is evidence of efficiency in managing the inventories in 2012.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 658.787 L96 2013 (Browse shelf(Opens below)) Link to resource Room use only CS-445 00008168

Thesis ( BS Business Management--Financial Management ) Cavite State University.

Includes bibliographical references.

College of Economics, Management, and Development Studies (CEMDS)

LUBIGAN, RACHEL ANN D. Inventory Management of Dan Eric’s Grand Ice Cream Undergraduate Case Study, Bachelor of Science in Business Management, major in Financial Management, College of Economics, Management and Development Studies, Cavite State University, Don Severino delas Alas Campus, Indang, Cavite. 2013. Adviser: Ms. Lina C. Abogadie.

The study was conducted at Dan Eric’s Grand Ice Cream located at 808 Armela Compound, Km. 17 Int. of West Service Road, Super Highway, Paranaque City from November 12, 2012 to March 5, 2013. It aimed to determine the following: (1) the suppliers of raw materials of Dan Eric’s Grand Ice Cream; (2) the inventory costs of Dan Eric’s Grand Ice Cream; (3) the economic order quantity (EOQ) and reorder point (ROP) of Dan Eric’s Grand Ice Cream; (4) analyze the efficiency of the operation in terms of inventory management, (5) the problems encountered by Dan Eric’s Grand Ice Cream, regarding inventory management; and (5) recommend feasible solutions to solve the
problems.

Data and information about the firm’s inventory management were gathered through personal interviews with the employees. Other pieces of information were collected from the CvSU library. The study utilized descriptive research to answer the problems and objectives presented. Records regarding economic order quantity (EOQ), reorder point (ROP) and inventory turnover were presented in tables and analyzed using their respective formulas.

The firm ensures that every inventory is properly handled from raw materials to finished goods. The production of goods is dependent on the availability of storage space to avoid congestion. The finished goods were distributed to different outlets through their respective deliverymen which were supervised by different agents.

The firm does not practice economic order quantity and reorder point as inventory management practices but instead, it has its own way of determining how much inventory to hold and when to place an order, this is by determining the remaining raw materials in the stock room through manual counting, this is divided by their actual consumption which is based on their historical data to determine how much raw materials do they have for their future operation and also to determine when to place an order.

The inventory turnover of the company has improved from 8.45 times in 2011 to 8.52 times in 2012, which is evidence of efficiency in managing the inventories in 2012.

Submitted copy to the University Library. 07/31/2013 CS-445

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