US Navy Ships Food Service Divisions: Modernizing Inventory Management

Abstract

The Navy's current inventory management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food Management System FSM) developed in the 1990s, relying on hand-written receipts, and inventory and issue procedures to manage provisions across the Fleet. As a result of current practices, ships are experiencing an unusually high rate of inspection failures and poor inventory validities. Applying a strategic supply-chain management approach, we will describe current procedures, from receipt to issue of provisions, including collecting and analyzing qualitative and quantitative data. We will offer conclusions and recommendations on ways to substantially improve the overall process (e.g., improve inventory validities, reduce man-hours and improve the quality of life for Culinary Specialists).