ABC Analysis: Kitchen Inventory Cycle Counting
ABC Analysis: Kitchen Inventory Cycle Counting
Name
Course
Institution/Department
Date
ABC Analysis: Kitchen Inventory Cycle Counting
| ABC Analysis: Kitchen Inventory Cycle Counting | |||||
| Item | Demand/Quantity | Cost/per Unit | Total Costs | Percentage Value/per Item | Categorization |
| Tomato | 20 | 10 | 200 | 17.76% | A |
| Palm oil | 20 | 8 | 160 | 14.21% | A |
| Milk | 10 | 10 | 100 | 8.88% | A |
| Onions | 10 | 8 | 80 | 7.10% | A |
| Chicken | 3 | 25 | 75 | 6.66% | A |
| Eggs | 20 | 3 | 60 | 5.33% | A |
| Chocolate chips | 5 | 8 | 40 | 3.55% | A |
| Backed beans | 6 | 6 | 36 | 3.20% | A |
| Garlic | 5 | 7 | 35 | 3.11% | A |
| Ginger | 6 | 5 | 30 | 2.66% | A |
| Mustard | 8 | 3 | 24 | 2.13% | A |
| Chili | 10 | 2 | 20 | 1.78% | A |
| Sugar | 2 | 10 | 20 | 1.78% | A |
| Cinnamon | 2 | 9 | 18 | 1.60% | B |
| Spaghetti sauce | 3 | 6 | 18 | 1.60% | B |
| Honey | 2 | 8 | 16 | 1.42% | B |
| Breadcrumbs | 4 | 4 | 16 | 1.42% | B |
| Icing sugar | 2 | 8 | 16 | 1.42% | B |
| Vanilla | 3 | 5 | 15 | 1.33% | B |
| Tuna | 3 | 5 | 15 | 1.33% | B |
| Cheese | 1 | 15 | 15 | 1.33% | B |
| Vinegar | 1 | 14 | 14 | 1.24% | B |
| Oregano | 1 | 12 | 12 | 1.07% | B |
| Butter | 1 | 12 | 12 | 1.07% | B |
| Mozzarella | 1 | 12 | 12 | 1.07% | B |
| Baking soda | 2 | 5 | 10 | 0.89% | C |
| Pasta | 5 | 2 | 10 | 0.89% | C |
| Crackers | 3 | 3 | 9 | 0.80% | C |
| Sea salt | 2 | 4 | 8 | 0.71% | C |
| Curry | 2 | 3 | 6 | 0.53% | C |
| Pepper | 1 | 6 | 6 | 0.53% | C |
| Jam | 2 | 3 | 6 | 0.53% | C |
| Yeast | 2 | 2 | 4 | 0.36% | C |
| Baking powder | 1 | 4 | 4 | 0.36% | C |
| Paprika | 2 | 2 | 4 | 0.36% | C |
| Inventory Total | 1126 | ||||
NB: The table above shows an ABC inventory analysis designed for cycle counting of the products. Category “A” analyzes the products that should be accorded more attention and emphasis in terms of usage. Category “B” comprise of items that are less important that Category “A” but, of course, more important that Category “C”. This indicates that they should be accorded moderate attention in their usage. Category “C” are the least important items in the kitchen inventory. Hence, minimal attention is utilized to control their usage. Therefore, inventory management using ABC analysis is critical to inform cycle counting of the items and the ones to be cautious on their usage to ensure the last longer.
