Improvement Storage and Stock Control of Food Department Of Tops Market Company with Lean concept to Waste Reduce

Abstract

This article aims 1) to study methods for improving storage and stock control of Tops Market's food department by using a lean concept to reduce waste process. 2) To study the operational efficiency of the food department after the storage and stock control are proved. A mixed research methods between quantitative research and qualitative research is used in this research. The 333 employees from the 117 food department’s branches of Tops Market are research’s population. The 182 employees are surveyed samples and the 12 employees are interviewed samples. The research’s results for improving storage and stock control of Tops Market's food department found that reducing the storage and stocking process are the most important step with the average is 4.51 and 4.25, respectively. While separating cargo zones and allocating floors is a very important procedure with an average is 3.42. The medium priority procedure has 3 steps: product placement, the product problem group for decision making and and the receipt inspection with an average is 3.22, 3.19 and 3.08, respectively. Therefore, if improvements in storage and stock control are applied, it will have a positive effect on operational efficiency. In this regard, if the improvement in storage and stock control is applied, it will positively affect on the food department’s performance in various areas as follows: It has the most positive effect on reducing the storage time, resulting in good results. There is a high level of defect reduction and waste reduction with an average of 4.05, 3.89 and 3.68 respectively. Therefore, to reduce storage losses and control stock of food products. The company should focus on implementing the operating procedures, including reducing the storage process, placing goods in place, and separating the product zones and allocating space instead of traditional operating methods in order to improve operating methods for the maximum benefit of the company's food department.