Executive Summary:
Most home kitchens do not have the resources to implement an
inventory management system. Kitchens run without an effective inventory system
can lead to spoiled food, which equates to lost money. The Inventory Management
System I created in Excel/VBA creates a cost effective method to control
inventory which by reducing the amount of wasted food, significantly reduces
the grocery bill. I have been using this system for the past several months and
I have reduced my food bill from about $1,500 to about $1,000 (I have a big
family, 7 total). The inventory system uses weekly meal planning and the
current inventory to identify items which need to be purchased, and it then generates
a grocery list based on these items. In general, the grocery list specifies the
ingredients which must be purchased to cook the meals specified by the weekly
planning.
There are several additional tools which supplement the
weekly meal planning tool. These tools are the manual and online meal Inputs.
These tools allow the user to add meals to the database which can then be
selected by the weekly meal planning tool. Additionally, an ingredient input
tool allows a user to add an ingredient to the Inventory, which then allows the
user to select that ingredient for a meal. Additionally, if desired the user
can eliminate/delete a particular meal from the database through a tool located
within the weekly meal planning tool. After deleting a meal, it can no longer
be selected on the weekly planning tool. Additional details and how the tools
work together can be found in the “Inventory Management System Details”
section.
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