FDW_LONG QUIZ

A warehouse management system usually not represents the central unit in the software structure of a warehouse.

Sequencing the orders to be picked. Organizing orders for picking can be accomplished in many ways, meeting the needs of the user. The initial way of organizing was called wave planning or wave picking, with two objectives, a. to minimize need for dock staging space b. to create an order of flow that will support monitoring the progress through the day and reduce last minute requests for overtime or delay of carrier departure.

Picking errors are costly at any base of the process, if they are spotted before dispatch, there are the labor costs of re-picking. If incorrect items are shipped to the customer, not only is it expensive to accept the return and process the replacement, but there is the hidden cost of damage to the customer relationship.

The ideal area of a storeroom is near if not immediately adjacent to the receiving station and the kitchen. If not possible, then additional equipment and manpower would be required or alternative is use of conveyer belt for carrying the luggage.

Ø All sides, quarters or whole carcasses of meat should be hung in cold room at a temperature of 1-2.c with a space between them to allow free circulation of air with drip trays placed underneath in order to collect any blood ( to avoid the formation of rigor mortis)

Ø All types of fresh fruits and vegetables need careful storage properly in a room where there is no sunlight. The room should be dry cool and well ventilated with bins for root vegetables.

 There is a great variety of frozen foods in either an uncooked or cooked state and these should be stored at a temp at least 16.c to 18c.

 It is the process actual counting of all stock items in the store room, and kitchen.

In this system, goods received or issued is immediately recorded on stock taking paper & compiled at the end of the day. In this system, at any given time you know the value of stock in hand.

The purpose of issuing is to ensure that the food and supplies delivered match the established quantity and quality specifications.