PROJECT ON- MATERIAL CONTROL…..

What is material?

Any item which is used for the production of the final product,

directly or indirectly is called material.

Eg: In the making of a furniture, wood is the material used for the

final product.

What is material control?

The controlling of the item used for production of the final product, in

terms of cost, wastage; loss etc is called material control.

Essentials of material control:

The basic objectives of material control is to obtain requisite quantity

of material at right price, right quantity, right quality and from right

source. The detailed objectives of material control are as follows:

REGULAR SUPPLY OF MATERIALS

Material control ensures regular supply of material to the

factory so the production may not be held up for want of

material.

No POSSIBILITY OF OVERSTOCKING &

UNDERSTOCKING

By fixing various stock level as minimum level, maximum level

ordering level over stocking and under stocking of material can

be avoided.

MINIMUM WASTAGE

Proper material management and control reduces wastages of

material. Poor stores facilities result deterioration, obsolescence,

pilferage, theft, fire, evaporation etc. which directly affect the

profitability of the organisation.

GETTING MATERIALS AT A REASONABLE PRICE

While purchasing materials, it is seen that it is purchased at

reasonable low prices but the quality is not to be sacrificed in

the plan of low prices.

AVAILABILITY OF UP TO DATE INFORMATION

Up-to-dated and readily material information can be made

available to the management, for planning and decision making.

The store keeper can supply information because he keeps up-

to-dated record of the every item of the store under proper

system of material control.

ADOPTION OF INTERNAL CHECK SYSTEM

Internal check system is the part of material control. Under this

system the employees perform their work on rotational basis by

which misappropriation of material is minimized.

Loss of materials.

Material Losses

Problems of losses, wastage, and damage arise in

almost all manufacturing industries.

These losses can be divided into Normal &

Abnormal losses

Normal material loss

Loss in quantity due to evaporation, deterioration,

shrinkage

Wastage due to receipt in bulk & issue in small

quantities

Loss due to other routine and natural reasons

Abnormal material loss

Defective storage

Careless handling

Conclusion- This is what is Material control all about. Material

control is re-lated with the following companies.

Dominos pizza ind ltd

Introduction of Dominos Pizza Ind Ltd.

Domino’s Pizza is the number one pizza delivery company in the United States and is one of the most recognizable pizza brands in the world. On an average, Domino's sells over one million pizzas every day across the globe and covers ten million miles per week in pizza deliveries.

At the end of 2007, there were 8,624 domestic and international locations, the vast majority of them franchised.

In the financial year 2007, the company generated $1.4B in revenue and over $190M in operating income.

Domino’s faces several headwinds moving forward. Rising food and energy prices, the housing slump and a weakening job market are taking a toll on restaurant spending in its core domestic market.

the company saw a 1.7% decrease in comparable sales in the U.S. in 2007 after a 4.1% decrease in 2006 as consumers reduced their spending on pizza.

Rising food costs, especially the cost of wheat and cheese, have also cut into operating margins. In order to meet these challenges and revive sales growth the company is launching a new

marketing campaign under the slogan “You Got 30 Minutes" with the hope that this national advertising effort will help take market share from smaller, local pizzerias. The company is also trying to offset a weak U.S. market by focusing on expanding its international operations which continued to produce positive sales growth throughout 2007.

Domino's was founded in Michigan by Tom Monaghan in 1960. At the end of FY 2007 the company operated over 8000 locations in all 50 states and 55 countries. The company focuses on two core strengths: high quality pizza and fast delivery.

Dominos pizza’s Menu

These are the different types of pizza’s served by Dominos pizza ind ltd.

They have a lot of variety in Veg & Non-veg products.

There are different size of pizza i.e Regular size pizza, Medium size pizza & large size pizza.

A New Side product served by Dominos pizza ind ltd.

This is the New product of dominos called PASTA.

o As part of a new menu direction Domino’s Pizza has launched a premium range of fresh, made to order pastas as well as new pizzas, a desert and drinks to complement its existing menu.

o New menu range uses fresh premium quality ingredients including whole grape tomatoes, fresh baby spinach leaves, chicken breast meat and al dente penne pasta.”

o We wanted to create a fresh, new premium quality menu range which appeals to customers of all lifestyles, tastes and budgets whilst still offering the regular favourites our customers have come to love.

DOMESTIC STORES.

About 90% of the company's 5,155 domestic stores are franchised. Domino's uses its company-owned stores as a testing ground for new products and technologies which may then be passed onto franchisees. Domino's generates income from company-owned stores in the form of store profits; income from franchisees mostly comes from royalties. Domestic stores had revenues of $552.6 million and operating income of $128.6 million

during 2007.

TRENDS & FORCES.

Rising Food Costs:

Domino's margins are dependent on food prices. In particular, the company is dependent on the price wheat used to make dough and cheese, two key ingredients of any pizza. Over the past few quarters the prices of these key inputs have risen significantly. In February 2008 a bushel of wheat cost $11.21 compared to $4.35 a year earlier. The company is also impacted by the price of corn, beef, poultry & other important ingredients for much of its menu.

Rising Energy Costs:

Domino's is also affected by the price of oil which has risen four-fold since 2001 with the price of gas rising more than two-thirds since last year alone. Oil is used to produce food, as well as to transport it all over the world. More importantly, the company covers over 10 million miles per week in pizza deliveries, making it a large consumer of gas. Furthermore, Domino's relies on diesel to fuel the

delivery fleet of its domestic supply chain. Intense competition in the pizza delivery category limits the company's ability to pass rising food and energy costs onto customers, because of this, increased costs shrink margins and hurt profitability.

New Marketing Campaign Aims to Drive Store Traffic.

In fiscal 2007, Domino's hired a new advertising agency meant to lead the company's new marketing campaign and service message: "You've Got 30 Minutes." The "You've Got 30 Minutes" hopes to highlight the value of what pizza delivery really does for consumers – gives them free time. The campaign will generate customer awareness of the company's commitment to deliver a hot, fresh meal in about 30 minutes. Domino's strong national advertising presence may help it lure customers from smaller, local pizzerias; the company estimates that it has spend $1.4B over the last five years on branding and marketing efforts.

Competition .

Domino's competes in the crowded QSR segment. The QSR segment of the food and beverage industry generated $440B in revenue last year alone. Most broadly, Domino's competes with other QSR's like McDonald's, Wendy's and KFC. More narrowly the company operates in the pizza delivery category which is comprised of Pizza Hut, Papa John's and thousands of smaller, local pizzerias. Pizza Hut, a division of Yum! Brands is the company's largest competitor with 12,877 stores worldwide generating $10B in system wide sales. Although Pizza Hut is the world's largest pizza chain by sales,

Domino's actually delivers the most pizzas to homes and holds the title of the world's largest pizza delivery company. As of April 2008, Domino's held an impressive 19% market share in domestic pizza deliveries. This dominant market share arises from it's sizable advertising and marketing budget- a key competitive advantage.

PIZZA DELIVERY MARKET SHARE

MATERIAL COSTING IN DOMINOS PIZZA IND LTD

How are the material prepared used to make a pizza.

Flour is ground from grain. All grains are composed of three parts: bran (the hard outer layer), germ (the reproductive component), and endosperm (the soft inner core). All three parts are ground together to make whole wheat flour. To make white flour, the bran and the germ must be removed. Since bran and germ contain much of the nutrients in grain, the white flour is often "enriched" with vitamins and minerals. Some white flour has also been fortified with fiber and calcium.

Yeast is a single-celled fungus. The variety Sacchromycetais cerevisae is cultivated for use in fermentation to produce alcoholic beverages and bread. Yeast enzymes allow its cells to extract oxygen from the starch in flour and produce carbon dioxide. The carbon dioxide then causes the flour to rise.

The dough must be kneaded for about 10 minutes until it is allowed to rise.

Baker's yeast is sold fresh in cakes or dried in powder form.

Mozzarella cheese was originally made from buffaloes' milk. In the Italian regions of Latium and Campania, it is still made this way, but the vast majority of mozzarella cheese is now made from cows' milk. It is stored in salted water or whey to keep it moist. For use as a pizza topping, the mozzarella is shredded.

Pizza sauce is made from pureed tomatoes seasoned with a variety of spices including garlic, oregano, marjoram, and basil. Both fresh and dried spices can be used.

The preparation of olive oil is as old as, if not older, than the that of pizza. Olives are gathered from orchards of olive trees and pressed to release their oil.

The list of pizza toppings is exhaustive. Meats include sausage, pepperoni, bacon, chicken, and pork. Vegetables include mushrooms, spinach, olives, broccoli, onions, green peppers, and artichokes. Some of the toppings may be partially cooked before being added to the pizza.

Store management in dominos pizza ind ltd

Dominos pizza stores have a front desk counter, the

makeline, the oven, Walk-in area,the dry- stock room &

the customer area.

Front desk counter-it is the place where the customer’s

order is placed

Makeline is the area where the pizza & other dominos

product are prepared

The oven is the where the pizza is baked & made ready

for the customer

Walk-in is the deep freezer are where the stock material

is stored in proper standard form & is the main storage

place for the material

Dry-stock room is the area where the dry-stock material

like oregano,chilliflakes,red-chillies in tin,jalepanos in

tin,all types of seasoning etc are kept and stored at the

room temperature.

Types of material and ingredients used

Dough-

7” inches dough

10” inches dough

14” inches dough

Vegetables

Tomatoes

Capsicum

Onions

Mushrooms

Jalepanoes

Red pepper

Non-veg

Bar-beque chicken

Spicy-chicken

Pepproni

Chicken wings

Ham

Cheese

Mozarella cheese

Filler cheese

Sauce

Tomato blend

Tomato ketchup

Garlic sauce

Types of Crust of pizzas

Deep-dish

Thin crust

Seasonings

Oregano

Chilliflakes

Garlic seasoning

Seasame seeds

Mexican seasoning

These are all the ingredients and materials used for the preparation

of the pizza & these materials are Stored in the walkin ie. The Deep

freezer in the store systematically in a standard order.

The packing materials used when the pizza is served to the

customer.

Boxes for the different size of Dominos pizzas & other

products

7” inches box

10”inches box

14”inches box

Garlic bread box

Veg calzone box

Non-veg calzone box

Sheets

Thin crust sheets

Garlic bread sheets

Tissue paper

These are all the materials used at the time of final packing pf the

pizza and serving the customer with the delicious Dominos pizza &

other Dominos products.

The main aspects of Dominos Pizza Ind Ltd in material control.

Using standard quantity of food ingredient in the

preparation of dominos pizza and other products.

To keep an proper check for theft, wastage,loss of the food

ingredients kept in the walk-in and any where in the store.

To prepare INDENT as an when required for new stock to

order so that there is a continous availability of the

material.

To control the Store cost by keeping a track on the sale of

the store, material present in the store & material ordered.

To earn profit by controlling the material cost by using

standard amount of material so that the store cost is in it’s

limits.

Keeping the track of the inventory of the material by

keeping the INVENTORY SHEET upto date.

Setting a proper budget for other expenses in the store like

the various electricity bill,telephone bill,water bill etc.

To keep the walkin clean and well maintained according

to Fifo.

The food ingredients should be labeled properly so that the

can be used accordingly.

The material arranged in proper batch for efficient use

The store kept organized regarding the food stock.

Proper organization of material control in Dominos Pizza Ind

Ltd divided in three categories.

Purchase control of the material

Stock control of the material

Consumption control of the material

Purchase control of the material

Purchase control in dominos pizza mainly deals with the proper

purchase of the food stock keeping in mind The sale of the

store for the respective days, occasions, festivals etc.

The main document for the purchase procedure is the INDENT.

This is a document in which its stated that how much quantity

of material you require for the respective period.

Because of indent you come to know how much will be the total

cost for the respective food stock to be ordered.

Indent- This is a document used to order the food stock for the

respective days.

Indent in the Dominos pizza store is prepared after alternate

days.

That means in a week the indent is prepared thrice ie. on

Monday, Wednesday,Friday.

And the Van (the food stock comes in the Dominos van) come

the very next day of the indent prepared with the food stock

ordered.

The indent is prepared keeping in mind the following aspects

the days ie. Weekdays or weekends, any festive days, public

holidays etc.

The indent is also prepared keeping in mind things like the sale

of the store, current promotions or new schemes, the previous

food stock remaining.

The stock is ordered by keeping a check on the other store

expenses like Phone bills. Electricity bill,Water bill & other

expenses like the employee welfare, salaries etc.

INDENT

Store name – Kharghar

Store id – Dp 7009

Date – 06-07-09

Item Qty Cost

Tomato 6 kg Rs 60

Onion 6 kg Rs 60

Capsicum 6 kg Rs 60

Mushroom 5 kg Rs 90

Bbq chicken 3 kg Rs 250

Indented by-

Received by-

Receiving of the food stock

Dominos Pizza Ind Ltd has its own commissary each in its respective city for its outlets where the food stock required is prepared, processed, labeled, packed & sealed then dispatched in the Dominos Van, to the respective stores according to their Indenting .

Proper hygienic conditions are maintained when the food stock is prepared in the Dominos commissary.

Commissary receives the indent by the respective store by Evening 8 pm & then starts its work of manufacturing the food stock according the indent of that store.

Each food stock is maintained and kept in a standard format as follows.

o There are trays for 7” inches doughs, in each tray there only twelve doughs placed three in a line.

o The 10” inches dough tray have nine doughs placed & three in a line.

o The 14” inches dough tray has only six dough placed three in a line.

o The vegetables are placed weighing 1 kg in the plastic coated bags.

o The non-veg ingredients are placed in proper plastic containers according to their weights and care is kept for cross contamination.

o The cheese are placed weighing 2 kg in per plastic coated bag.

o The seasonings are kept according to number of packets.

o The tin items are measured according to the number of tins.

Then these materials are dispatched to the respective store in the Dominos van.

When the van is reaches the Dominos store the commissary is informed and the time is noted down by the officer in charge in the commissary.

Now the food stock is un –loaded from the van in the following manner.

o There is a respective person for unloading the food stock who checks the stock with the indent send to the commissary.

o The person who un-loades the food stock also has to keep a check if the material received is in the proper standard quantity, if its fresh, is it in the proper container etc.

o Once the un-loader checks and inspects the food stock received he has to sign on a document called as the Commissary receipt, this document is prepared by the commissary for the store acknowledgement of the food stock received.

o One copy of this receipt is given to the store.o One to the commissary department.o And one to the Accounts department.

This food stock received is now entered in the computer to keep a proper track of the material received

Stock control of the material

Stock control is the procedure followed by any company to control its cost by using and maintaining its material stock in a proper & standard way so that the company can earn its budgeted profit or income.

Stock control in dominos pizza is done to have the followingo proper storage of the material stocko proper maintainence of the stock records

o classifying the food stock according to their natureo sizeo Priceo Storage specificationso Shelf lifeo Storage method

The documents used in dominos pizza ind ltd for stock control are- Inventory sheet The makeline check list The standard procedure list The shelf life chart Food cost sheet

Inventory sheet

This is a document which is used for keeping the track of the material stock regularly & it helps us to keep a record of the material received, product sold, how much loss in the food cost .etc.

o There are two types of inventory sheets i.e. opening inventory sheet & closing inventory sheet.

o Opening inventory sheet-This is the inventory sheet which is used by the morning shift employee who handles the morning shift stock.

In this sheet the morning shift employee has to count whole stock which he has to run the shift.

From this he can come to know things like is there any- Wastage in the previous shift.- Is there any theft of any food ingredient- If there is a shortage of any food item to run the shift for e.g It’s a Sunday and usually the Barbeque chicken pizza has a lot of sale on Sunday & u have less of Barbeque chicken in the food stock then you can do arrangements for the same.

In such emergency conditions you can do an Emergency indent or IST.

o Emergency indent is done when you are short of some food ingredient & you need it urgently.Then you mail the indent with the requirement to the commissary & they send the required ingredient to the respective store.

o IST is Inter Store Transfer- This is done when your store food stock is short of some food ingredient & which is needed to run the shift.-In this you can borrow food ingredient or what ever you are short with from another outlet or store which is nearby to your store.-The expense for travelling to bring the ingredient has to be given from the store cost.-A record is to be maintained with the other store also know as IST TRACKER in which all the details of the ist done with the particular store is recorded.

ISTTRACKER

STORE NAME ITEM GIVEN

RECEIVED

Nerul Tomato6/7/200

98/7/200

9

Chembur Bbq chicken

8/7/2009

9/7/2009

Panvel Cheese8/7/200

99/7/200

9

So these are the things coming under the opening inventory sheet.

Opening inventory sheet

item Opening Stock Qty

Reciev Wgt Wst Cst

Tomato 3 kg 7 kg 3 kg 0 Rs 60

Onion 2.5 kg 7 kg 2.5 kg 0.5 kg

Rs 50

Capsicum 3 kg 7 kg 7 kg 0 Rs 60

Mushroom 4 kg 7 kg ( 1 kg IST)

4 kg 0 Rs 80

o Closing inventory sheet-this is the inventory sheet maintained by the night shift Employee who looks after the stock.

In this he has to keep a track of how much stock he has and is in matching with the computer record.

By maintaining this the employee can come to know about how much is the loss because of wastage of any food item.

If any food item is not used according to the portioning then there is a loss in the food cost.

The closing inventory will let you know about how much stock did you receive in the van i.e which you had ordered and what ingredient you have received back from any store which you had given them as IST.

Closing inventory sheetItem Closin stk Recieved Wgt Wst CostTomato 2 kg 10 kg 2 kg 3 kg Rs 40Capsicum 2 kg 10 kg 2 kg 0 Rs 40Onion 2 kg 10 kg 2 kg 0 Rs 40

Makeline checklist

This is a check list which has to be updated after every two hours so that a proper track can be kept of

-The ingredients are used in the standard quantity or not.

-The proper portioning of the ingredients is done or not. For e.g. in a 7” inches pizza, only 15 gm of tomato blend sauce should be put.

-The products are looked after their quality or not.

Makeline check list

Item Opened Stored ExpiredTomato 6 pm 6.10 pm 8.10 pmOnions 7 pm 7.10 pm 9.10 pmChicken 8 pm 8.10 pm 10.10 pm

Standard procedure list

This is a list in which all the standard procedures & portioning of the food ingredients are given and those have to be followed strictly.

The shelf life chart

This is a chart in which all the shelf life of the food ingredient is given in a very systematic order.

-This chart helps you to maintain the quality of the ingredients.

-Because of the shelf life chart the food item can be differentiated as spoilt and not spoilt.

- The food items have specific shelf life for e.g. onions, tomatoes & capsicum have a shelf life od fiev days kept in the deep freezer but kept in room temperature the may get spoilt in two hours if not used.

Shelf Life Chart

Item Storage Life span On the makeline

Code

VegTomato walk-in 5 days 2-hrs VgOnion walk-in 5 days 2-hrs VgCapsicum walk-in 5 days 2-hrs VgMushroom walk-in 5 days 2-hrs VgRed pepper Dry stock

room5 days 2-hrs Vg

Jalepano Dry stock room

5 days 2-hrs Vg

CheeseMozarella Walkin 7 days 2 hrs Chs

Filler cheese Walkin 4 days 2-hrs Chs

Non- vegBbq chicken Walkin 4 days 2 hrs N VgSpcy chicken

Walkin 4 days 2 hrs N Vg

Ham Walkin 4 days 2 hrs N VgPepproni Walkin 4 days 2 hrs N Vg

CrustDeep dish Walkin 6 days 2 hrs Cst

Thin crust Walkin 6 days 2 hrs Cst

Dry stockSeasonings-Mexican Dry stock

room1 month 12 hrs Ses

oregano Dry stock room

1 month 12 hrs Ses

chilliflakes Dry stock room

1 month 12 hrs Ses

SauceTomato blend

Dry stock room

1 month 12 hrs Sauce

Tomato ketchup

Dry stock room

1 month 12 hrs Sauce

Dough7’ inch Walkin 5 days 12 hrs Dgh

10’inch Walkin 5 days 12 hrs Dgh14 inch Walkin 5 days 12 hrs Dgh

The food cost sheet

This is the sheet which tells you that how much loss had happened because of im-proper use of the food stock.

-This sheet deals with the exact amount of the food item.

-For e.g in a week 60 tissue paper packets have been used & cost of one tissue packet is Rs 20 then the total total cost spent for tissue paper in the whole week will be Rs 1200.

The various stock levels in Stock control

Recorder level Minimum level Maximum stock level Danger level Recorder quantity.

Recorder level

This is the level of stock at which the indent should be generated so that there should be continous flow of the material stock.

o This is the right time for the stock to be ordered.o In this level the stock needed is recorded and then the indent

is prepared according to the need of the food stock.o For e.g it’s a Monday and there is a stock which was received

on Saturday, but the stock is some what over as that stock was used on Sunday as the sale was quite high. Then Monday would be the right time to order for a new stock.

Recorder level=Maximum consumption in a given period * Maximum period of supply.

Minimum level

This is level when you have a very little stock left and you have to order a new stock if not ordered there will be no stock remaining available.

o The quantity of the stock shouls not be allowed to fall bellow this level.

o Care should be taken that the food stock not reach this level so that there is stock available properly in a systematic form.

o At this level the stock has started falling down from the normal level.

Minimum level-Recorder level - (Normal consumption * Normal period of supply).

Maximum stock level

This is a level beyond which the quantity of fod stock should not exceed or it will be harm ful to the store cost also.

o If the stock increase or goes beyond this level the the store may have aheavy loss though the sale of the outlet may be good or even excellent.

o The stock at this level are to be arrange according HIFO i.e. Hightest in first out.

o It certainly meants that the product with high price need to be sold first.

[Recorder level –(Minimum consumption * Minimum time delivery)] + Recorder quantity.

Danger level

This is a level where the stock falls below the minimum level due to some reasons like careless handling of stock.

o A food item may not be ordered by mistakely or and indent not prepared by the manager on time may lead you to the Danger level.

o This is the level which should not be reached as this will get you lot of complications in the amooth running of the shift.

o -Dander level is the level after t Minimum level that means this is the most less level among all the levels of stock control.

Danger level=Normal consumption * period of supply from nearest local market.

Recorder quantity

This quantity is the most economical quantity to be ordered. This is the perfect quantity to be ordered for a stock. It is also called as economic order quantity.

e.g. for a Monday when there is very less sale you can order a less specific stock & this quantity can be kept fixed for every Monday.

EOQ= /2RO/CR= Requirement of material for one yearO=ordering cost for placing one orderC=Carrying cost per unit of inventory for one year.

Classification & codification of the stock

This procedure of classification & codification of the food items are very much needed so as to avoid confusions.

Classification of food items.o The food items are classified according to their nature

like Veg food item & Non-veg food item.o The food items which belong to the dry stock cannot be

kept in the deep freezer or any cold area.o The food items are also classified according to their shelf

life.o The items like cheese are classified as expensive food

item and so is stored accordingly so that its wil not be spoiled easily.

o The Veg- food item is kept in a lower rack in the walkin .&

o The Non- veg food item is kept in upper rack.o The food item is also classified by its size.

Codification of food items

o The food items are also coded for proper and quick identification.

o The Veg food item has a green colour sticker on it.o The Non-veg food item has red colour stcker stuck on

it.o Then there is a specific code given for the 7’ inch

dough balls tray, 10’ inch dough ball tray & 14’ inch dough ball tray.

o The seasoning are given code like for Mexican season the code is “Mx”.

o For garlic bread seasoning the code is “ Gb “.o For Barbeque chicken it is “Bx C”.

So these are some of the codes used on food items for quick & efficient identification.

Arrangement of the food stock

First in first out Last in first out Hightest in first out

First in first out

This is the procedure where the food stock which has come in the previous batch is kept ahead & the food items ordered and which have come in the recent batch should be kept after the previous batch food stock.

For e.g. On thursday in the walk-in there are two batch of inions, One is 6 kg onions which were ordered in Monday’s van those are kept in the walk-in ahead & the onions received on Thursday i.e after Monday which are very fresh are to be kept behind the onion received on Monday.

Last in first out

This is the procedure or arrangement of the food item followed when the fresh received food item is in huge quantity or there is a possibility of getting spoilt early.

For .e.g. The 14’ inch dough ball recieved in the recent van were not stored in a cold area as the freezer I the Dominos van was not working then these batch of dough balls should be kept ahead of the dough balls received in the previous batch.

Hightest in first out

This happens when the food stock or item which is expensive has been ordered in large quantity keeping in mind some occasion but it turns out to be a failure then the material with high price should be sold out first.

For e.g Pepperoni(pork) was indented in large quantity as a group of foreigners were going come for a party but suddenly they do not arrive then the pepperoni would be wasted, so in this case the pepperoni should be sold out first before all the Veg food items.

Consumption control of the material

Consumption control deals with the materials proper consumption with out any losses and if there to control them.

Types of material losses- Normal material loss Abnormal material loss

Normal material loss

o Loss in quantity due to evaporation,shrinkage etc.o Wastage due to issue in bulk and less consumption. For e.g

food stock received or ordered 10 kg of onions but sold only 6 kg then 4 kg onions are wasted.

o

Abnormal material loss

This may be due to

o Defective storageoo Careless handling

o Irregular issue.

Conclusion – So this is all about Store management in Dominos Pizza Ind Ltd & in this Material costing is the most important aspect, because of which The stock is managed in a systematic & a proper way.