Learn how to apply Lean thinking to the management of inventory, a function which is critically important to material-intensive businesses like restaurants, retailers, wholesalers, and manufacturers. Recognize the various phases in the life cycle of a stock item from purchase order to final scan and identify how waste within each of these phases can drastically increase financing requirements and operating costs while also reducing service levels. Learn how practical Lean solutions can be immediately applied to eliminate this waste. Topics include inventory systems, SKU numbering and labelling, racks and shelving, physical counting, key metrics, holding costs, working capital, and stock purging.
Copy of the recording and materials will be sent to all attendees.