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Dr Pr amod Kumar Ma ngayil, Associate Pr ofessor , VJ CET Page 1 MODULE III Inventory control techniques, working capi tal management , managemen t of stores, material handling Space, room, or building where various types of material,semi finished items or items purchas ed as tempor arily placed (for suppl y, for produc tion or for sale) is cal led a store / ware house. Stock/ stock room – Finished parts ready for sale and shipment. Each and every types of materials needs a separate place, bin or container and a room. The process of supplying and storing various material and parts is called stores management. Materials are supplied from the stores based on d emand and request. Storage of material maintains continuously in production. Classification Classification based on the type of material stored and according to the location. According to the location. 1) Fix ed l ocation – easy for l ocat ing material, less time for del iver y 2) Random locati on 3) Zoned location – ite ms of a par tic ular group s are s tor ed in a gi ven zone Main criterion in decidi ng the type of location is 1) Less time of travel. 2) Eas y stor ing an d ret riev al of items us ing MHS Centralized & decentralized stores Centralized – Variety of goods can be supplied to all users from one location, minimum inventory, less manpower. Better control,economy in space, Inspection & receipt easy, MH easy, wastag e & deterioration will be less. Not suitabl e for large organiz ation, more manpower needed for transportation of material to various prod uction units. Safety and maintenance is diffic ult in large centr alized stor es. Record keeping difficult. Decentralized – Needs are planning and highly optimum location , more suitable for large organization , less manpower and need for transportation. Safety and maintenance more easy . Record keeping more easy, variety of material is limited , more inventory of a limited type of material, difficult to control and co-ordinate a number of stores, inspection & receipt issue is difficult , more wastage .

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