Inventory Management of Selected Food Establishments
around Maginhawa Street in Quezon City and its effect on their
overall income
Direction: Read and answer the following by putting a check
mark in the suitable bracket.
1. Profile of the Respondents
Position
[ ] Owner
[ ] Manager
[ ] Supervisor
[ ] Other, please specify _____________________
2. Food
2.1
[
[
[
[
2.2
[
[
[
[
Establishments Viewpoint
Years of Service
] 0 10
] 11 20
] 21 30
] 31 and more
]
]
]
]
Number of Employees
1 10
11 20
21 30
31 and more
2.3
[
[
[
[
Average number of Customers
] 0 -50 per day
] 51 100 per day
] 101 150 per day
] 151 and more
2.4
[
[
[
[
Number of meals currently offered
] 1 10
] 11 20
] 21 30
] 31 and more
2.5
[
[
[
[
Form of Organization
] Sole Proprietorship
] Partnership
] Corporation
] Other, please specify _____________________
Direction: Please check the corresponding bracket that shows the
degree of effectiveness to the following statements.
Legend: 5 Excellent
4 Very Good
3 Good
2 Average
1 Poor
3. Level of Effectiveness of Inventory Management Practices
3.1 Inventory Record Accuracy
5
4
3
3.1. The
management
assigns [ ] [ ] [ ]
1
internal inventory numbers to
keep track of inventory for
various
internal
food
establishment purposes.
3.2
2
[ ]
1
[ ]
3.1.
2
Inventory
that
are
used
regularly
or
frequently
reordered
has
an
internal
inventory number set up.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
3
The internal inventory number
assigned
is
the
unique
identification that distinguishes
it from all other inventory.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
4
Accurate
information
is
available at all time for tracking
inventory
and
planning
accordingly.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
5
The management ensures that
all concerned personnel are
adequately trained on recording
inventory.
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
Cycle Counting and Physical Inventory
3.2.
1
The management set up a clean
cut-off point before comparing
the inventory record against the
count.
3.3
3.2.
2
The management decide the
cycle count frequency for each
inventory.
[ ]
[ ]
[ ]
[ ]
[ ]
3.2.
3
The counting, summarizing, and
analysis
of
inventory
are
assigned by management to
different personnel.
[ ]
[ ]
[ ]
[ ]
[ ]
3.2.
4
In case of discrepancy in the
analysis,
the
management
decide on suitable adjustment.
[ ]
[ ]
[ ]
[ ]
[ ]
3.2.
5
In case of discrepancy, the
management finds a way to
resolve the discrepancy.
[ ]
[ ]
[ ]
[ ]
[ ]
3.2.
6
A physical inventory is done
once a year.
[ ]
[ ]
[ ]
[ ]
[ ]
Inventory Planning and Replenishment
3.1.
1
At the start of every budget,
the management prepares a
budget
proposal
for
the
succeeding calendar year.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
2
The management maintains a
listing of inventory needed.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
3
A minimum level of inventory is
established to know when to
replenish the inventory.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
4
The quantity and quality of
inventory to be replenished is
fixed by the management.
[ ]
[ ]
[ ]
[ ]
[ ]
3.4
3.1.
5
The management plans the
amount of inventories to be use
in their dishes.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
6
The management determines
the frequency of review of
inventories to determine when
orders must be placed for
replenishment.
[ ]
[ ]
[ ]
[ ]
[ ]
3.1.
7
Supplier
is
deliberately
evaluated
based
on
the
consistency of correct quality
product,
reasonable
price,
prompt delivery, and service
including product information
before acceptance.
[ ]
[ ]
[ ]
[ ]
[ ]
Purchasing
3.2.
1
If the inventory level is below
the pre determined level, an
order for replenishment is
placed; otherwise it is ignored
till the next review.
[ ]
[ ]
[ ]
[ ]
[ ]
3.2.
2
The purchase order placed
describes information about the
quantity, quality, and cost of
inventories needed.
[ ]
[ ]
[ ]
[ ]
[ ]
3.2.
3
The quantity and quality of
inventories in the purchase
order is consistent with the
quantity
and
quality
of
inventories
fixed
by
the
management in the planning
and replenishing stage.
[ ]
[ ]
[ ]
[ ]
[ ]
3.2.
4
The signature of the owner,
manager, or any authorized
[ ]
[ ]
[ ]
[ ]
[ ]
person can be seen in the
purchase order before giving to
the supplier.
3.2.
5
3.5
Purchasing inventories is done
to approve suppliers by the
management only.
[ ]
[ ]
[ ]
[ ]
[ ]
Storage and Physical Control
3.3.
1
The arrival of inventory is
properly
scheduled
and
coordinated with the supplier.
[ ]
[ ]
[ ]
[ ]
[ ]
3.3.
2
Specifications in the purchase
order and the corresponding
inventories
arrived
are
adequately
matched
and
verified.
[ ]
[ ]
[ ]
[ ]
[ ]
3.3.
3
Inventories are immediately
counted upon arrival.
[ ]
[ ]
[ ]
[ ]
[ ]
3.3.
4
Inventories
received
suppliers are weighted
arrival.
from
upon
[ ]
[ ]
[ ]
[ ]
[ ]
3.3.
5
Upon
receipt
of
ordered
inventories,
required
examination or inspection is
conducted for quality assurance
purposes.
[ ]
[ ]
[ ]
[ ]
[ ]
3.3.
6
Assignment
of
particular
personnel at suppliers various
facilities to check the quality of
product during its production.
[ ]
[ ]
[ ]
[ ]
[ ]
3.3.
7
Inventories are stored in proper
location wherein inventories
used repeatedly are placed in
[ ]
[ ]
[ ]
[ ]
[ ]
their nearest point of use.
3.3.
8
3.6
The entry and exit of personnel
in the storage area is strictly
authorized and controlled.
[ ]
Inventory Waste Reduction and Disposal
5
3.7. The management disposes all [ ]
1
spoiled inventory and dispose it
properly.
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
[ ]
3.7.
2
The management segregates
waste/spoiled inventories into
biodegradable
and
non
biodegradable.
[ ]
[ ]
[ ]
[ ]
[ ]
3.7.
3
In
case
of
spoiled
raw
inventories, the management
do
not
allow
their
crew
members to bring it home.
[ ]
[ ]
[ ]
[ ]
[ ]
3.7.
4
The management do not reuse
and mixes their spoiled raw
materials with the new ones.
[ ]
[ ]
[ ]
[ ]
[ ]
3.7.
5
The management complies with
the sanitary requirements of the
city.
[ ]
[ ]
[ ]
[ ]
[ ]
Direction: Please check the appropriate column that corresponds to your
answer.
Legend: 5 Very Serious
4 Serious
3 Somewhat Serious
2 Less Serious
1 Not Serious
4. Problems Encountered
4.1
The inventory record does not
match what is exactly on hand.
[ ]
[ ]
[ ]
[ ]
[ ]
4.2
The
personnel
who
work
constantly
in
recording
inventory is not properly trained
for that procedure.
[ ]
[ ]
[ ]
[ ]
[ ]
4.3
The inventory records and the
physical
inventory
uses
different unit of measurement.
[ ]
[ ]
[ ]
[ ]
[ ]
4.4
The workplace is messy while
conducting
a
cycle
count
resulting into a discrepancy.
[ ]
[ ]
[ ]
[ ]
[ ]
4.5
The
estimated
inventory
needed in the planning and
replenishment is insufficient.
[ ]
[ ]
[ ]
[ ]
[ ]
4.6
The inventory ordered is not
received on time.
[ ]
[ ]
[ ]
[ ]
[ ]
4.7
Purchase quantity ordered is
incorrect.
[ ]
[ ]
[ ]
[ ]
[ ]
4.8
The
quality
of
inventory
delivered is not the same with
the quality ordered.
[ ]
[ ]
[ ]
[ ]
[ ]
4.9
Disruptions in the availability of
motor carriers or other forms of
transportation
from
your
suppliers sites motor carriers or
other forms of transportation
from your suppliers sites.
[ ]
[ ]
[ ]
[ ]
[ ]
4.1
0
Entity often experience stockout of inventories.
[ ]
[ ]
[ ]
[ ]
[ ]
4.1
1
There is no proper location
designated for the inventories.
[ ]
[ ]
[ ]
[ ]
[ ]