服务管理：运作、战略与信息技术(原书第9版)教师手册MGH 9thIM_15 Goods.docVIP

Chapter 15 Managing Service Inventory Chapter 15 Managing Service Inventory PAGE 312 PAGE 311 289 CHAPTER 15 MANAGING SERVICE INVENTORY TEACHING NOTE Inventory management is a traditional topic of the operations management course but it usually focuses exclusively on manufactured goods. However, inventory of consumable goods plays a part in services as facilitating goods (e.g., food at a restaurant). In this chapter we discuss the design of inventory management systems with applications of the latest innovations in information technology: point-of-sale scanning, electronic data interchange, bar-code tracking, and radio-frequency identification LECTURE OUTLINE Inventory Theory Role of Inventory in Services (Figure 15.2) Characteristics of Inventory Systems Relevant Costs of an Inventory System (Table 15.1) Order Quantity Models (Figure 15.3) Economic Order Quantity (Figures 15.4, 15.5, and Table 15.2) Inventory Model with Quantity Discounts (Figure 15.6) Inventory Model with Planned Shortages (Figure 15.7 and Table 15.3) Inventory Management Under Uncertainty (Figure 15.8) Inventory Control Systems Continuous Review System (Figure 15.9) Periodic Review System (Figue 15.10) The ABCs of Inventory Control (Figure 15.11 and Table 15.4) Radio Frequency Identification Single-Period Model for Perishable Goods Expected Value Analysis (Table 15.5) Marginal Analysis (Figure 15.12) Retail Discounting Model TOPICS FOR DISCUSSION 1. Discuss the functions of inventory for different organizations in the supply chain (i.e., manufacturing, suppliers, distributors, and retailers). Manufacturing Factory inventory can be divided into three categories: raw materials, work-in-progress (WIP), and finished goods. Raw materials usually are purchased in bulk quantities that often take advantage of price discounts or forward buying in anticipation of future price increases. A raw material stockout can be an economic disaster because the entire plant might close for lack of material to p