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    Guide to Japan-born Inventory and Accounts Receivable Freshness Control for Managers: English version
    Guide to Japan-born Inventory and Accounts Receivable Freshness Control for Managers: English version
    Guide to Japan-born Inventory and Accounts Receivable Freshness Control for Managers: English version
    Ebook209 pages2 hours

    Guide to Japan-born Inventory and Accounts Receivable Freshness Control for Managers: English version

    By Shigeaki Takai

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    About this ebook

    The proper Inventory and Accounts Receivable control can solve all management issues!


    Having engaged in production and distribution for many years at Sony and familiar with "inventory management" of domestic and foreign companies, author explains as to what is Inventory-centric management consulting.
    While inventory is the fountainhead of profits for business, it also brings about a loss and is only a result of operation.
    Focusing on three issues related to inventory (① Increase in working capital ② Increase in disposal costs ③ Reduction of accounting fraud risks), the essence of inventory management is clearly explained, that is freshness (time-axis) management of goods and thorough weekly operation.
    Case studies of domestic major companies acquired through interview, Cash Conversion Cycle between Japan and US is thoroughly compared. Also, referring to the latest world food problem, advocating to suppress overproduction and excess supply. Following the English translation version, the book will be published in multiple languages to promote inventory freshness control.
    Manufacturing, logistics, food · · · Management executives, Corporate control staff, SCM person responsible person for all industries must read.
    Table of Contents


    Chapter 1: Why the tighter Inventory control and Inventory freshness control is required now?
    Chapter 2: Cash management
    Chapter 3: Inventory from the viewpoints of financial statements
    Chapter 4: Inventory from the viewpoints of integrated demand and supply chain
    Chapter 5: The effective KPIs for operational improvement
    Chapter 6: Inventory Dollar control
    Chapter 7: The future of Inventory management
    Chapter 8: Strengthening operations towards the mitigation of accounting fraud risks
    Chapter 9: The effective system and its usage for Freshness Control and mitigation of accounting fraud risks

    LanguageEnglish
    PublisherShigeaki Takai
    Release dateSep 25, 2017
    Guide to Japan-born Inventory and Accounts Receivable Freshness Control for Managers: English version

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      Guide to Japan-born Inventory and Accounts Receivable Freshness Control for Managers - Shigeaki Takai

      Chapter 1

      Why the tighter Inventory control and Inventory freshness control is required now?

      I became an opportunity to apply the inventory freshness management in electronics goods, after reading the article that freshness management system introduced by Kewpie mayonnaise because the commercial value falls even within best before date.

      In this chapter, I will explain the definition of freshness, the difference between expiry date and best-before date will be explained and followed by the food loss and food waste which have been promoted under the United Nations resolutions.

      Finally, I will introduce the companies that have sustained good performance focused on freshness, and explains common points and the importance of the freshness management.

      (1) What is Freshness?

      Although the word freshness management is often used in the food industry and the drink industry, what kind of meaning is there really with freshness?

      Freshness is a degree of freshness and, generally it falls with progress of time at the best at the time of harvest. Also in quality, by the agricultural products in which taking up and useful merit determine delicacy mostly, the time of freshness being the highest serves as the highest. Moreover, there are an expiration date and a best-before date as a display which shows freshness.

      According to the Ministry of Agriculture, Forestry and Fisheries, the expiration date of food is in the state which is not opened, when saved in accordance with the method of preservation currently displayed, even if it eats, it is a safe term, and it is carried out that it is better not to eat if it passes over a term, and it has mainly displayed on food for a long time is not nonperishable, such as lunch and a cake. It has displayed on the food a best-before date is in the state which is not opened, and which can be eaten when saved in accordance with the method of preservation currently displayed, and it is mainly nonperishable at refrigeration, such as a ham sausage, snack confectionery and canned food, or normal temperature. It seems that it does not necessarily become impossible to eat even if it passes over a best-before date, but safety was seen and it is considered that a best-before date is an expiration date in many cases since there is no case currently both displayed on food.

      It seems that the manufacturer etc. who grasp the information on best-before date food are properly set up with a scientific and rational basis about a term.

      With respect to the best-before date, I have gathered information for food and beverages and came to know that beverages have half a year up to one year, whereas confectionaries have about 4 months, and ingredients have a considerable difference according to an item.

      (2) The world faced food loss and food waste problem

      The information about food waste in the world is introduced in relation to a best-before date. According to the investigation in 2011 of the United Nations Food and Agriculture Organization (FAO), the amount of food production in the world is about 4 billion tons, it is lost by 1.3 billion tons of food which hits one third, and it is discarded every year. Among those that have been discarded in the originally eaten, so-called food waste (In Japan, generally expand the activities under the name of food loss) is 17% (222 million tons), and is equal to the food pure total output (230 million tons) of Sub- Saharan Africa.

      Moreover, it is investigated in which stage the following table was per capita food lost and the value of food waste generated it according to the area.

      According to this, as a feature of industrialized nations a little more than 40% of whole loss and waste having generated in the retail store or the consumption stage, and in a developing country, about 40% of food loss and waste has generated in production and processing stage. It turned out that consumption stages are very few very in a small quantity.

      Causes: Although it changes with crops, the main causes of a food loss and food abandonment, a common point is the deterioration of the crops in a climate condition warm and humid in a developing country which are easy to be perishable. About the storage facility of transportation, and freezing and refrigeration, the defect of an infrastructure, and meat, the high mortality rate etc. of the livestock resulting from the illness (for example, pneumonia, digestive illness, and a parasite) which breaks out frequently during breeding are mentioned. Moreover, food is often harvested unripe and also nutritionally as a result and economically it loses value, and when it is unsuitable for consumption, especially a poor farmhouse is if there is also a case where it is lost and discarded, just because it is cash-strapped in the second half of time for delivery.

      In industrialized nations, if production exceeds demand, a food loss will occur. It seems that a farmhouse is in the tendency to expect safety occasionally, to form planning of production, and to produce many rather than the quantity needed in order to secure shipment of the quantity which has agreed, while worrying about generating of unexpected bad weather and pest occurrence. Moreover, although it is uninfluential in the safety, the taste, or nutritive value of food, the case thrown away by being alike occasionally and carrying out by the fault of the weight of a final product, a form, appearance lack of uniformity, or packing, etc. when deviating from a standard value is also seen.

      Moreover, it is thought that the mass display at the time of supply, and broad products / brand product also draw a food loss. A retail store enriches products offered and consumers also expect it. However, the goods in which the expiration date/best-before date is approaching as an actual problem tend to be kept at arm's length and ignored by consumers, and also have a case which leads to waste.

      It seems that moreover, the fruit, vegetables, and potatoes which are lost by about half and discarded among the quantity of production choose waste in comparatively many cases to surplus production for shortage of a preservation institution and market price maintenance.

      Prevention: The following presentation is carried out to decrease by the United Nations Food and Agriculture Organization (FAO) in the quantity of food loss or food waste.

      First of all in a developing country, harvesting technology, farmer education, a storage facility, and a cold chain (structure circulated in the state of freezing, refrigeration, and low temperature until it sends a perishable food to transportation and consumers from production) need to be improved. On the other hand, in advanced industrialized countries, in addition to improving more detailed level of adjustment on food supply side by side, it is important not only to raise consciousness of industries, retailers and consumers but also how to use beneficial foods now abandoned, it is important to find it.

      About the agricultural products which are not meeting the quality-of-products-appearance standard in particular, without going through retail stores but has proposed to be able to consider the measures of selling directly to consumers from a place of production.

      In the U.N. summit held in September, 2015, the food waste per person of the entire world in a consumption stage (retail / consumption level) will be reduced by half by 2030, and decreasing the loss of food in production and supply chains, such as an after-harvest loss, was adopted, and new global warming countermeasures Paris Agreement which have reached agreement of 196 countries and areas in COP21 (21st U.N. Framework Convention on Climate Change Conference of the Parties) held in Paris in December of the same year.

      While the supply and demand of grain in the world tightens, the measure globally turned to food waste reduction is progressing.

      In France, 7.1 million tons (about 32%) of 22 million tons of food loss / waste are discarded every year despite being able to eat it originally. Abandonment of expired food of a supermarket was legally forbidden from February 2016 in France. The food which must have been discarded is handed to assistance organizations, such as a food bank (system which supplies a needy person etc. the food which does not have a problem in quality), and is distributed to needing people. By this, it is said that millions of people can be provided now with a free meal every

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