T/NXXH 035-2024 Material Management Standards for Single Stores

Scope

Scope: This document specifies the ordering, receipt, storage, and issuance of materials, as well as inventory management for single-store material management. This document applies to single-store material management. Main technical content: 3. Terms and definitions: There are no terms or definitions that need to be defined in this document. 4. Content: Materials include raw materials, auxiliary materials, and food ingredients, as well as all restaurant assets such as machinery equipment, office supplies, and work uniforms. Among these, food ingredients are the top priority of material management. Material management encompasses both logistics management, including purchasing, storage, and usage, and information management, including sales forecasting, ordering, recordkeeping, inventory management, cost accounting, and shelf life management. 5. Process: See Figure 1. 6. Ordering based on comprehensive and accurate inventory records, the progress of raw material and auxiliary material usage, loss quantities, and inventory shortages. Sales forecasting also considers factors affecting future sales, including: a) Seasonal changes. b) Weekend and holiday periods. c) Promotional activities. d) Restaurant development trends. e) Major reinvestment projects. f) New product launches. g) New competitors. h) Regional construction. i) Weather. 6.1.5 Calculation of order quantities: Order quantity = estimated need - estimated remaining quantity + safety stock. a) Estimated need is calculated based on estimated future sales and the usage of various raw materials and auxiliary materials. "Estimated remaining quantity" is also calculated based on existing inventory and estimated future sales. "Safety stock" refers to the reasonable amount of inventory to be retained. b) The quantity of orders directly affects the normal operation and cost control of the single store, so it is necessary to summarize ex

Development Information

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