Research On Optimizing The Food Inventory Management Of SMES

Currently. it's due to the increase in food prices, so that the input of SMEs(small and medium enterprises)in this regard. Along with the international economic recovery is slowing down, domestic monetary policy tightening, enterprise production cost increasing rapidly, under the multiple adverse factors squeezing. SMEs face great difficulties of production and management. Limited funds can be effectively used, on the long-term development of enterprises specific strategic significance.Employees of these SMEs are mostly migrant workers, poor stability and rich in liquidity of the uncertain impact to the enterprise management. It's wasting of resources, including food inventory management is particularly significant. And as a starting point, we the selected P-company, studying how the funds to effectively use. First, by looking for information about the food material research, we can master the status of research in this area, and we have learned that scholars often use food as perishable goods to study. Secondly, we can sort out the knowledge to the relevant food. And it can be roughly divided into perishable food and non-perishable food. We know that most of the vegetable species has the characteristics of perishable and the resource will be lost in the stored procedure. The factors of affecting their quality are mainly temperature and humidity, mold rot and pests. And season, geographical differences will be the same kind of food quality caused by different effects. Again, combing the inventory theory provides a theoretical basis for the inventory decision. Then we survey P-company and know that the company is a fur deep processing enterprises. They invest more in food, but management of food stocks is slackened and seriously wasting of resources. And we have collected the data on food utilization and we have analyzed the regular pattern. We founded that perishable food in the short term the level of deterioration is constant, and observed that the annual food consumption costs with a certain periodicity, mainly due to the returning migrant workers and enterprises busy season or off-season. Finally, it have introduced the model of Malthus. and study by using EOQ model and improved Malthus model separately on the P-company's non-perishable food and perishable food procurement plan, inventory cost are investigated. It will not only accurate procurement plans, and funds are used efficiently, and provides support for the corporate budget.