Propuesta de un sistema de control de inventarios para cortes de carne basado en pronósticos de demanda para la empresa alimentos cárnicos la Sevillana S.A.S

Abstract

This article focuses on the problem of inventory management, analyzing the specific case of food company Cárnicos La Sevillana SAS responsible for the management and distribution of raw meat to butchers and grills, the latter corresponding to the restaurants own brand that They are located in cities such as Cali, Palmira, Buga, Tuluá, Guacarí, Cerrito and Candelaria. The design of an inventory control proposal for meat cuts based on demand forecasts is presented. In a first phase the characterization of the current process is shown, through the ABC classification to identify the most important Sku's in order to select the appropriate inventory system and finally the 3 phase was applied to some Sku's the inventory system. Among the main findings of the study are the relevance of statistical sales information as input for planning the purchase of raw materials. The main conclusion of the study corresponds with the opportunity that the company has to mitigate the problem of the impossibility of fulfilling the sale promise, due to the absence of cuts of meat, by means of aan adjustment to its current method of purchase.