Organization of container economy at public catering establishments. Coursework: Organization of warehouse and container management at a public catering enterprise. Basic principles of warehousing
A container is a commodity packaging that is used during the transportation and storage of goods. It is designed to ensure the safety of the quantity and quality of goods, protects them from external influences, losses and damage. All goods and products that are processed or sold by enterprises Catering are delivered in containers. Various physical and chemical properties of raw materials, products, finished products determine the need to use a variety of types of containers.
Packaging is classified according to four main features:
o according to the type of material, the container is divided into wooden, glass, metal, fabric, cardboard and paper, plastic, various;
o according to the degree of rigidity, that is, the ability to withstand mechanical stress - into rigid, semi-rigid, soft;
o according to the degree of specialization - into universal and specialized; universal packaging is used for several types of goods;
o according to the frequency of use, the container is single-turn and multi-turn (used repeatedly). Reusable containers, in turn, are divided into inventory, owned by a particular supplier and having its inventory number, and containers for general use, coming from different suppliers; the use of reusable containers can significantly reduce the number of containers in circulation.
Now more and more widespread use is being made of reusable containers - taro-equipment, which is both containers and equipment. These are special designs that simultaneously perform the role of outer packaging, vehicle and warehouse equipment. The most common at the enterprises of the restaurant industry is a unified container in the form of containers and means of their movement. These containers are designed for storage, preparation, transportation of semi-finished products from blank and industrial enterprises to enterprises of the restaurant industry, short-term storage, preparation and distribution of dishes.
Technical, operational, sanitary-hygienic and environmental requirements are imposed on containers.
Raising the level of unification, improving standards and technical specifications is of great importance. Certain requirements are imposed on containers in accordance with GOST. Technical requirements include requirements for material, dimensions, as well as strength, reliability, ensuring complete safety of products and multiple use of containers.
The operational requirements for containers provide for the convenience of packaging, unpacking, acceptance, transportation, storage, and sale of goods.
Sanitary and hygienic requirements provide for the possibility of rapid sanitization and disinfection. Environmentally friendly containers - and harmlessness, the ability to avoid pollution during disposal environment.
Tariff turnover includes acceptance, opening, storage and return.
Container acceptance. The packaging received with the goods must be accepted with the appropriate normative documents and the terms of the supply contract by financially responsible persons in the same way as the goods. Acceptance by quantity includes checking the actual availability of containers and comparing it with the data of the accompanying documents. When accepting containers, it is necessary to pay attention to the presence of a certificate, as well as the correctness of the container marking, its compliance with the requirements of GOST.
When accepting a container for quality, its integrity is checked, appearance, pay attention to defects: the presence of damage, contamination, etc. Reveal how the quality of the received container meets the requirements of GOST, technical specifications and data of accompanying documents.
If a discrepancy between the quality of the container and the requirements of the standards is found, the acceptance should be suspended and an act drawn up.
If the actual quantity, quality, prices and labeling of the received containers correspond to the data of the accompanying documents (consignment note, invoice), then the financially responsible person signs for receipt, an acceptance stamp is put and the container is credited.
The opening of the container must be done with special tools to maintain its quality.
Containers are stored in specially designated warehouses or in separate rooms in a stacked or rack manner. A container that has a specific smell is stored separately. The bags are thoroughly cleaned of dust, dried and stored on racks in dry rooms.
The procedure for the return of containers must be provided for in the supply contract. Inventory reusable containers belonging to a certain supplier are returned to him at a security price specified in the contract. The container, the cost of which is included in the price of the goods, is returned to the packaging points as a packaging material. The container, the cost of which is not included in the cost of the goods, must be returned to the supplier of the goods, but this procedure must be provided for in the contract.
If the cost of the container is included in the price of the goods, the cost of the container in excess of the price of the goods is not paid, and it is subject to return to container repair enterprises at contractual prices as packaging material.
If the supply contract provides that the cost of the container is not included in the price of the goods, the container shall be paid by the goods holder at the agreed prices in excess of the cost of the goods, and the contracts must provide for the return of the container to the supplier without fail at the receipt prices.
When the quality of the returnable packaging decreases, the price of the goods is accepted at lower prices or he pays a fine. All issues related to payment for packaging should be specified in the supply contracts.
Description of the presentation on individual slides:
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Topic 3. Organization of warehouse and container management. Organization of warehouse work. Storage and release of products. Organization of container economy.
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Warehouses of public catering enterprises are used for receiving products, raw materials and semi-finished products from suppliers, for their short-term storage and distribution. Warehouses can be located in separate rooms, as well as on the first, basement and basement floors. They must be in good communication with industrial premises. The layout of storage facilities is carried out in the direction of movement of raw materials and products while ensuring the most rational implementation warehouse operations and loading and unloading operations.
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In general, the complex of warehouse operations is the following sequence: unloading transport; acceptance of goods; storage placement; release of goods from storage places; intra-warehouse movement of goods.
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The composition and area of warehouses for various types of public catering establishments are established according to the Construction Norms and Design Rules for Public Catering Enterprises (SNiP ΙΙ-L 8-71), depending on the type and capacity of the enterprise.
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The device of warehouses should provide: full quantitative and qualitative safety of material assets; proper storage regime; rational organization performance of warehouse operations; normal working conditions.
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The equipment of storage facilities depends on the type and capacity of the enterprise, the inventory standards. Warehouse equipment includes racks and storage boxes for placing and storing products, in meat chambers - hanging hooks, weight measuring, handling and refrigeration equipment. Warehouses must be equipped with the necessary inventory, tools for the acceptance of raw materials, their storage and release (Fig. 1). These are various equipment for storing and transporting products, equipment for opening containers, vehicles for storage facilities - cargo carts, etc.
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Fig1. Tools and inventory used in pantries 1 - ovoscope: a - removable lid with nests for eggs, b - milky glass for checking bottles of wine; 2 - thermometer with a metal tip; 3 - hydrometer; 4 - psychrometer; .5, 6, 7 - samplers for butter, cheese, flour, cereals; 8 - magnifying glass; 9 - string for cutting butter; 10 - scoops; 11 - pump for vegetable oil; 12 - wooden and lattice shovels for potatoes; 13 - a device for moving barrels; 14 - confectionery tongs; 15 - confectionery blade; 16 - milk meters; 17- spoon for sour cream; 18- funnel; 19- fork for herring; 20 - shovels for cottage cheese, melted butter, caviar, jam, for cleaning barrels; 21 - ice cream; 22 - hooks for meat (gastronomic): a - "eight", b - "swivel"
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The internal layout of the warehouse must meet the following requirements: ensure the use of the most rational ways of placing and stacking goods; exclude the negative impact of some goods on others during storage; prevent counter, cross movements of goods; provide the possibility of using mechanization, modern technology. To ensure the smooth operation of warehouses, certain space-planning and sanitary and hygienic requirements are imposed on the warehouses of public catering enterprises.
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To ensure the smooth operation of warehouses, certain volume-planning and sanitary-hygienic requirements are imposed on the warehouses of public catering enterprises. Space-planning requirements: the storage area should be compact, a site is allocated for each product; equipment should be rationally placed, and the necessary area for driveways and walkways is provided; the height of storage facilities located in the basement floors must be at least 2.5 m; cooled chambers - not less than 2.4 m; transport access and unloading of products should be carried out from the side of the household yard; unloading platforms, platforms for unloading several vehicles at once are provided for the acceptance of goods; for the descent of goods into the basement, special hatches with doors and ramps are equipped; cooled chambers should be placed in one block with a common vestibule; the width of warehouse corridors is 1.3-1.8 m, and if trolleys are used, 2.7 m.
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Sanitary and hygienic requirements: in order to comply with sanitary rules, the walls in the warehouses must be protected from the penetration of rodents and painted with oil paint, and the walls of the refrigerated chambers are lined with tiles for systematic wet cleaning; lighting in vegetable pantries and refrigerated chambers should be only artificial; in other storage rooms, lighting, in addition to artificial, can be natural; coefficient of natural lighting 1: 15 (ratio of window area to floor area), artificial lighting rate - 20 W per 1 m; ventilation in warehouses should be natural and mechanical (exhaust); floors should provide safe and convenient movement of goods, people and vehicles;
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When storing raw materials and products, the requirements of sanitary standards must be observed in accordance with SanPiN 42-123-4117-86 "Conditions, terms of storage of especially perishable products." Responsibility for compliance with and control of the Sanitary Rules is borne by the heads of enterprises producing and transporting perishable products, catering and trade enterprises. Control over compliance with the Sanitary Rules is entrusted to the bodies of the Sanitary and Epidemiological Service.
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To prevent loss and spoilage of products, it is necessary to ensure the optimal mode of storage of goods in warehouses in accordance with their physical and chemical properties. The storage mode is a certain temperature, air velocity, relative humidity. During storage, you should strictly monitor compliance with the terms of the sale of products, especially perishable ones.
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There are several ways to store and stack raw materials and products: Shelving; stacked; Drawer; Bulk; Suspension.
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Shelving - products are stored on shelves, racks, in cabinets; with this method, it is protected from dampness, since air is accessed to the lower layers. In this way, products in boxes, butter, cheese, bread, bottled wines are stored (in a horizontal position for wetting corks).
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Stacked - products are stored on pallets; this is how products are stored in containers that can be stacked in a high stable stack no more than 2 m high; (bags with sugar, flour are laid flat, no more than 6 bags high).
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Bulk - products are stored in bulk - in bins, chests, containers, bunkers without containers, and on the side of the walls and floor, a space of 10-20 cm is left for free air access; potatoes are stored in this way (height no more than 1.5 m), root crops (0.5 m), onions (0.3 m).
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Suspended - used to store raw materials and products in a suspended state, this is how smoked meats are stored, sausages. Meat in carcasses, half carcasses, quarters is stored hanging on tinned hooks, without carcasses touching each other and walls.
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To ensure proper storage, do not store: food products outside the warehouse (in the corridors, at the unloading area, etc.); finished products, gastronomic products - together with raw ones; goods that easily absorb smell (eggs, dairy products, bread, tea, etc.) - with pungent goods (fish, herring, etc.); products with empty containers.
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Violation of the established rules and regimes of storage, transportation and distribution of goods can lead to product losses. They are divided into two types: standardized and non-standardized.
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Normalized losses - losses within natural loss(shrinkage, weathering, cracking, spray, spill). Natural loss occurs as a result of changes in the physical and chemical properties of products during storage. Attrition rates are set for all types of products. The natural loss is written off during the inventory period, if a shortage is found in the warehouse. Calculations for attrition are made by the accounting department and approved by the director of the enterprise.
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Non-standardized losses include a fight, damage to products. These losses arise as a result of unsatisfactory conditions for the transportation and storage of products, as well as due to mismanagement of storeroom workers. Losses from the fight and damage to products are documented by an act no later than the next day after they are established. The cost of damaged products is recovered from the guilty persons.
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Release of products is one of the important final operations of the warehouse cycle. From the warehouses of catering establishments, products are sold to production, to branches, canteens according to the requirements drawn up by financially responsible persons (manager of production, bartenders). Based on the requirement, the accounting department draws up invoice requirements, which are signed by the chief accountant and the head of the enterprise, and after the release of goods - by the warehouse manager and the materially responsible person who received the goods. Upon receipt of products from the warehouse, their compliance with the requirements of delivery notes in terms of assortment, weight and quality, as well as the serviceability of the packaging, is checked.
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The classification of containers is made according to four main features: according to the type of material, containers are divided into wooden, glass, metal, fabric, cardboard and paper, plastic, different; according to the degree of rigidity, i.e., the ability to resist mechanical stress, - into rigid, semi-rigid, soft; according to the degree of specialization - into universal and specialized; universal packaging is used for several types of goods; according to the frequency of use, the container is single-turn and multi-turn (used repeatedly). Reusable packaging, in turn, is divided into non-inventory, owned by a particular supplier enterprise and having its inventory number, and public containers coming from different suppliers.
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Packaging equipment is a special design that simultaneously performs the role of external packaging, a vehicle and warehouse equipment. The most common in catering establishments is a unified container.
For the effective organization of warehouse and transport operations at the enterprise, the optimal organization of the processes of packaging (packing) of various goods is of no small importance.
Package
- a means or a set of means that ensure the protection of products (cargo) from damage or loss during transportation, storage, transshipment, stowage, storage and other operations. Packaging is often the carrier of information about a product. Packing plays important role and in marketing - successful packaging design contributes to the sale of goods.
Tara
- this is a commodity packaging used in the transportation and storage of goods. The container is designed to ensure the safety of the quantity and quality of goods, protects them from external influences, losses and damage. All goods and products that are processed or sold by public catering establishments are delivered in containers. Various physical and chemical properties of raw materials, products, finished products determine the need to use various types of containers.
Packaging is classified according to four main features:
By type of material, the container is divided into wooden, glass, metal, fabric, cardboard and paper, plastic, various;
according to the degree of rigidity, i.e., the ability to resist mechanical stress, - hard, semi-rigid, soft;
by degree of specialization - into universal and specialized; universal packaging is used for several types of goods;
· According to the multiplicity of use, the container is single-turn and multi-turn (used repeatedly). Reusable containers, in turn, are divided into inventory, owned by a particular supplier and having its inventory number, and containers for general use, coming from different suppliers; the use of reusable containers can significantly reduce the number of containers in circulation.
At present, the use of reusable containers - packaging equipment, which is both containers and equipment, is becoming more and more widespread. Packaging equipment is a special design that simultaneously performs the role of external packaging, a vehicle and warehouse equipment.
The unification of containers has found its expression in the creation of functional containers and means of their movement. These containers are designed for storage, preparation, transportation of semi-finished products from procurement and industrial enterprises to public catering establishments, short-term storage, preparation and distribution of dishes. The introduction of packaging equipment is one of the main directions of industrialization of trade and technological process. Technical, operational, economic, sanitary and hygienic, environmental requirements are imposed on containers. Raising the level of unification, improving standards and technical specifications are of great importance. Certain requirements are imposed on containers in accordance with GOSTs. The technical requirements include the requirements for material, dimensions, as well as strength, reliability, ensuring the complete safety of the packaged products and multiple use of containers. The operational requirements for containers provide for the convenience of packaging, unpacking, acceptance, transportation, storage, and sale of goods. Sanitary and hygienic requirements require the provision of the possibility of rapid sanitization and disinfection. Environmental friendliness of the container - its harmlessness, when disposing of the container, exclude environmental pollution. Taring includes acceptance, opening, storage and return.
The organization of the container economy of the enterprise includes the following stages:
Purchase, design and manufacture of containers;
storage and accounting of the movement of containers;
Issuance to production and organization of container repair.
The main directions for improving the container economy:
· development of the most efficient and cost-effective standard container designs;
· organization of centralized production and rational operation of containers used at the enterprise.
Container acceptance. The packaging received with the goods must be accepted with the relevant regulatory documents and the terms of the supply contract by materially responsible persons in the same way as the goods. Acceptance by quantity includes checking the actual availability of containers and comparing it with the data of the accompanying documents. When accepting containers, it is necessary to pay attention to the presence of a certificate, as well as the correctness of container marking, its compliance with the requirements of GOSTs. When accepting containers for quality, they check its integrity, appearance, pay attention to defects: the presence of damage, contamination, etc. It is determined to what extent the quality of the received container meets the requirements of GOSTs, technical conditions and the data of accompanying documents. If a discrepancy between the quality of the container and the requirements of the standards is found, the acceptance should be suspended and an act drawn up in the same manner as for the goods. If the actual quantity, quality, prices and marking of the received containers correspond to the data of the accompanying documents (consignment note, invoice), then the materially responsible person signs for them in receipt and an acceptance stamp is put, and the container is credited.
The opening of the container must be carried out with special tools in order to maintain its quality.
Bags are opened with special sickle-shaped knives with bulges at the end, carefully protecting the fabric from cuts. After the barrels are freed from the goods, the bottoms are placed in their places, the hoops are lowered and the removed support hoops are put on. Storage of containers is carried out in specially designated storerooms or separate rooms in a stacked or rack way. The container having a specific smell is stored separately. Bags, coolies are thoroughly cleaned of dust, dried and stored on racks in dry rooms. The procedure for the return of containers must be provided for in the supply contract. Inventory reusable containers belonging to a certain supplier are returned to him at the pledge prices specified in the contract. The packaging, the cost of which is included in the price of the goods, is returned to the collection points as packaging materials. The container, the cost of which is not included in the cost of the goods, must be returned to the supplier of the goods, but this procedure must be provided for in the contract. If the cost of the container is included in the price of the goods, the cost of the container in excess of the price of the goods is not paid, while the container is subject to return to container repair enterprises at contractual prices as packaging material. If the supply contract provides that the cost of the container is not included in the price of the goods, the container is paid by the consignee in full at the agreed prices in excess of the cost of the goods, and the contracts must provide for the return of the container to the supplier without fail at the receipt prices. If the quality of the returnable packaging is reduced by the consignee, the price is accepted at lower prices or the consignee pays a fine. This should be specified in the supply contract. All issues related to payment for packaging should be specified in the supply contracts. Measures to reduce the cost of packaging. In the process of organizing the turnover of containers, there are costs and losses. The costs of operations with containers include: the costs of delivery, loading and unloading of empty containers; costs associated with repairs, cleaning, disinfection, and other costs that are not the result of mismanagement.
Losses on containers are made up of the difference between the acceptance and return prices for containers, losses from the write-off of containers that have become unusable, and other losses due to mismanagement. Losses in containers also include fines for late return of containers and a decrease in their quality. In catering, there are great opportunities to reduce packaging losses. This is facilitated by organizational, technical and economic measures. Organizational and technical measures include:
- strict observance of all conditions of the contract of delivery on a container; acceptance of containers in terms of quantity and quality;
- Compliance with the rules of opening, storage, return of containers;
- timely repair of returnable packaging;
- careful handling of containers during loading, transportation, unloading;
-security necessary conditions for the preservation of packaging, excluding its theft or use for other purposes large enterprises appointment of a materially responsible employee for the management of the container economy. He must have a good knowledge of GOSTs, TUs, the rules for processing documentation;
- organization of control over the management of the container economy by the administration of the enterprise.
Economic activities include:
- economic analysis all expenses and losses separately for each type of container, development of measures to reduce losses in containers;
- timely accounting of containers, compliance with contractual obligations, correct design accompanying documents.
Topic 10. Organization of production of THC and product quality
10.1 Nature and meaning of quality management
In modern conditions, one of the key problems of economic development is to ensure the competitiveness of products, including printing. It can be achieved through quality improvement and a strong customer focus. It has become obvious that product manufacturers cannot attract and retain consumers (customers) if they do not consider quality as a strategic goal.
Ensuring the quality of products at printing enterprises is determined by a number of internal factors: technical, organizational, economic, socio-psychological. An important place among these factors is occupied by organizational factors related to the improvement of the organization of production and labor, etc. It is with these factors that the use of effective approach to solving quality problems in the enterprise - systemic quality management.
The quality management system is a special organization in production system. The main thing in this organization is the documentation of all processes related to the production of products, from the purchase of materials to the delivery of finished products to the consumer. In many cases, this leads to fundamental changes in the technique, technology and organization of production at the enterprise. It is possible to ensure quality at an enterprise only when all processes - technical, technological, organizational - are interconnected through quality management. Quality is a system, and this system must be managed.
Today, every enterprise, regardless of its scale and industry specifics, runs the risk of quickly being out of the scope of solving the quality problem if it refuses to implement a quality management system. Of course, each enterprise is individual and there can be no absolutely identical approach to solving the problem of quality. There are also differences in the creation of quality management systems in large and small enterprises.
Modern systems quality management at enterprises are created in accordance with the requirements of ISO 9000:2000 series standards, which are a whole range of documents: methodological materials, guidelines for the use of standards. The complex of ISO 9000:2000 series standards in the Russian Federation is approved in the form of state standards:
GOST R ISO 9000-2001 - a conceptual standard that also contains a terminological dictionary;
GOST R ISO 9001-2001 - a standard that sets out all the requirements for quality systems;
GOST R ISO 9004-2001 - a standard that acts as a guiding document to the GOST R ISO 9001-2001 standard (recommendations for improving performance);
GOST R ISO 19011:2002 - a standard that includes guidelines for auditing quality and environmental management systems (to be introduced in 2002).
The GOST R ISO 9000-2001 series standards are advisory documents that allow for significant variations determined by the structure and operating principles of each enterprise. Despite their advisory nature, these standards have been adopted as national standards in almost 100 countries of the world, including Russia in 2001. In the GOST R ISO 9000-2001 series, the term "quality management system" is modified. Instead, the term "quality management system" is used as a management system for directing and controlling an organization with regard to quality.
An external sign of whether the enterprise has a quality system in accordance with the requirements of GOST R ISO 9000-2001 series is a certificate of conformity, which indicates that the enterprise, regardless of external and internal circumstances, will produce products of the required quality with certain guarantees. The certificate of conformity for the quality management system is issued by an authorized certification body, for example, CJSC TKB Intercertifica, etc. The certificate of conformity for the quality system is valid for no more than 3 years. At the end of its validity, the quality system is recertified. The validity of the certificate of conformity can be suspended or canceled in cases of changes: regulatory documents for products, design or configuration of the product, technology, technology requirements, control methods, quality assurance system.
It should be noted that the fulfillment of the requirements of GOST R ISO 9000-2001 series cannot provide a 100% guarantee for the quality of manufactured products, but is intended to ensure the guaranteed elimination of all defects in the production process that affect quality.
The introduction of GOST R ISO 9000-2001 series at an enterprise can be carried out not by radically introducing everything that is provided for by these standards, but by harmoniously infusing elements new system quality in accordance with market requirements or specific features of a particular situation.
Foreign experience The work of enterprises shows that quality management systems based on the requirements of ISO 9000 series standards cover only 30% of the problems that enterprises constantly have to solve. In this regard, the competitiveness of enterprises in the future can only be ensured through the integrated management of all subsystems of the enterprise and their continuous improvement based on the "Total Quality Management" (TQM). It is a comprehensive system based on continuous quality improvement, just-in-time delivery and minimization of production costs. The main ideology of TQM is based on the principle - there is no limit to improvement.
10.2 Technical control in the product quality management system
In the quality management system in the GOST R ISO 9000-2001 series, a certain place is given to control, which is understood as the procedure for evaluating conformity through observations and judgments, accompanied by appropriate measurements. These measurements should be carried out using methods that should confirm the ability of the processes to achieve planned results.
To perform this procedure, GOST R ISO 9004-2001 recommends defining measurement methods, measurement requirements for evaluating the functioning of processes and improving them, and planning measurements.
When selecting measurement methods to ensure product conformity to requirements, consideration should be given to:
types of product characteristics, on which the types of measurements, suitable measuring instruments, necessary accuracy and required skills then depend;
necessary equipment, software and tools;
location of measurement points in the process sequence;
characteristics to be measured at each point, documentation and acceptance criteria to be applied, etc.
A visible place in the control system is occupied by technical quality control, which is an integral part of the production process and is a system of measures aimed at ensuring the production of products that fully comply with the requirements of regulatory documents.
Technical control is a verification of the compliance of the control object with the established technical requirements.
As main objects technical control at printing companies are considered:
main and auxiliary materials coming from outside;
semi-finished products received from outside;
manuscripts and originals coming from publishing houses;
technical documentation;
technological processes, operations, modes of their implementation;
semi-finished products transferred from shop to shop or from site to site;
technological discipline in the production process;
condition of equipment and tools;
finished products, etc.
Depending on the object of technical control, the controlled parameters can be: material grade, physical and chemical, geometric, functional parameters, quantitative and qualitative characteristics of the technological process, external and internal defects.
Organizational types and forms of technical control processes are very diverse. Therefore, it is advisable to divide them into groups according to classification criteria: the stage of the production process, the completeness of coverage of products by control, the degree of connection with the object of control in time, the purpose of control, the location checkpoints, nature of control, method for determining quality indicators, organizational forms detection and prevention of marriage, performers, etc. Classification of technical control of product quality is given in table. 10.1.
Table 10.1
Classification of technical control of product quality
TRANSPORT, WAREHOUSING AND PACKAGING.
Tasks, significance and composition of the transport sector.
Vehicle classification.
Organization of transport service.
Organization of warehouse maintenance of production.
Organization of container economy.
Improvement of transport, storage and container facilities.
1. Tasks, significance and composition of the transport sector.
Transport economy is a complex of technical means of an industrial enterprise for the transportation of materials, semi-finished products, finished products, waste and other goods on the territory of the enterprise and on its access roads.
The activity of the enterprise requires the daily movement of a large volume of goods. Therefore, the uninterrupted operation of the transport economy plays an important role in the high-performance functioning of the main production.
The transport sector performs the following functions:
transportation of goods;
loading and unloading;
forwarding.
movement of objects of labor, fuel, finished products in accordance with the requirements of the production process;
efficient use of vehicles and labor of transport workers;
mechanization and automation of transport and loading and unloading operations;
reduction in the cost of transport operations;
ensuring strict coordination of transport operations with the requirements of the technological process of production;
constant maintenance of transport and handling facilities in a suitable condition.
An industrial enterprise uses various vehicles. Their composition depends on the scale, type of production, products, technology and location of workshops, the degree of processing of raw materials. In this regard, as part of the transport economy of a large industrial enterprise, there may be such workshops (sections): railway, river, motor transport, aviation, loading and unloading, and others. In addition, the divisions of the enterprise may include intra-technological transport.
The management of the transport economy at the enterprises is carried out by the transport department, subordinate to the director or chief engineer.
The transport department has in its composition units that carry out planning of transportation, loading and unloading operations, management and operation of vehicles; organization and planning of repair of vehicles and means of communication; accounting of transport, loading and unloading operations and analysis of the results of the production and economic activities of the transport sector.
Subordinate to the transport department are workshops specialized in types of vehicles.
2. Classification of vehicles
.
Transport at an industrial enterprise is divided into:
by type and purpose: railway, river, automobile, aviation, mechanical, pipeline, pneumatic, etc.;
by the nature of the action: periodic and continuous action;
by type of work performed: intershop, performing operations for the transportation of goods on the territory of the enterprise between shops and warehouses; intrashop, ensuring the movement of objects of labor between workplaces, devices in the course of the technological process; for external transportation, i.e. for the transportation of goods from external suppliers and the export of finished products to consumers at railway stations, ports, etc. In addition, domestic vehicles include vehicles for moving goods in horizontal and vertical directions;
stationary vehicles: conveyors, pipelines, conveyors;
mobile vehicles: lifting carts, electric cars, forklifts, cars, etc.
3. Organization of transport services
.
The organization of transport services for an enterprise is a system of measures that ensure the efficient and rational organization of transport, cargo flows and the work of transport workers and are aimed at identifying and using reserves in the work of the enterprise’s transport economy, as well as improving its quality indicators.
The organization of transportation at the enterprise should provide for the stability of the size and direction of individual cargo flows, as well as the organization of work according to flexible schedules and routes.
Transportation of goods can be one-time, carried out according to separate (non-recurring) requirements-orders; route, performed according to certain directions and schedules. The designed system of routes must fully meet the requirements of the main production, ensure the normal and uniform loading of vehicles, the maximum use of their technical characteristics (speed, power, carrying capacity) at minimal cost.
There are two main systems of cargo transportation routes: pendulum and ring.
The pendulum provides a connection between two points. The following return options are available:
empty - single-sided (a) and fan-shaped (c) pendulums;
with a load (b) - bilateral.
a) c) b)
The ring system involves the sequential delivery of cargo from one point to another, followed by the return of transport to the starting point.
a) increasing cargo flow (or assembly route)
3 4
1
b) delivery or fading traffic
2
The system of routes is selected depending on the structure of cargo flows and the territorial location of the serviced facilities of the enterprise. At enterprises of mass and large-scale production with technologically related procurement, mechanical, thermal, assembly and finishing shops, it is advisable to use ring routes, and at enterprises with single small-scale production with a small number of shops - pendulum routes.
Drawing up a plan for the work of the transport sector begins with the determination of the total volume of traffic and freight turnover.
For this:
a) the planned nomenclature and the number of incoming and outgoing goods by groups are determined;
b) intra-factory cargo flows between warehouse, workshop and other points of loading and unloading are calculated.
Based on the volume and structure of the planned cargo turnover, external and internal cargo turnover, the need for vehicles by type of transport, the volume of loading and unloading operations are determined, broken down into mechanized and handmade, the number of workers is calculated, fund wages and etc.
When planning external freight turnover, the plans for material and technical supply and marketing, as well as reporting data for recent years on the removal of production waste from the enterprise, are taken as the basis for calculations.
Internal freight turnover is determined by the volume of intershop traffic. The calculation is based on the production plans of the enterprise and workshops and plans for the delivery of raw materials, materials, semi-finished products, fuel and other means of production to the workshops, as well as plans for the export of finished products and waste.
Table 1
An example of a chess sheet of internal cargo turnover
enterprises for 2004, tons
|
Raw material warehouse |
Workshops |
Finished goods warehouse |
Total |
||||
|
Casting |
Prepare. |
Fur-nothing. |
Collection |
||||
|
Raw material warehouse |
* |
500 |
450 |
370 |
630 |
- |
1950 |
|
Workshops: | |||||||
|
Casting |
- |
* |
- |
450 |
20 |
20 |
490 |
|
Procurement |
- |
- |
* |
400 |
40 |
- |
440 |
|
Mechanical |
- |
- |
- |
* |
1120 |
30 |
1150 |
|
Assembly |
- |
- |
- |
- |
* |
1810 |
1810 |
|
Finished goods warehouse |
- |
- |
- |
- |
- |
* |
- |
|
Total: |
- |
500 |
450 |
1220 |
1810 |
1860 |
5840 |
The work of intra-factory transport is characterized by a system of indicators.
Quantitative indicators: cargo turnover- the number of goods arriving, departing and moving on the territory of the enterprise for a certain period of time. Volume of loading and unloading works is characterized by the number of tons loaded, unloaded and physically reloaded and the number of standard hours to perform the planned scope of work.
Qualitative indicators:
a) the speed of movement of machines is determined by the technical and operational speed transport vehicles. The technical speed is understood as the ratio of the path length to the time spent directly on the movement, and the operational speed is the ratio of the path length to the total time for the flight, taking into account machine downtime at the initial, intermediate and final points of the line;
b) the use of the carrying capacity of machines. The load capacity is affected by the nature of the cargo, the packaging used:
Kgr \u003d Q / q * m,
Where: Q - the weight of the transported cargo; q - carrying capacity; m is the number of trips.
The time per trip (t) is calculated based on the distance to and from the destination, the speed of the vehicle with and without load, and the time to load and unload.
t = l / v + t n + t p ,
Number of vehicles:
A aut \u003d Q * t flight / q * K gr * T working,
Where: A avt - the number of required vehicles; t flight - time for one flight, per hour; Q is the volume of transportation in tons; q - rated load capacity; K gr - coefficient of use of carrying capacity; T working - work time transport during the day, per hour.
A wagons = Q * t flight / 24,
Where: Q - the amount of cargo transported in wagons per day, tons; t trip - the turnaround time of the train for one full trip, hour.
t flight \u003d Vp + 2In + Vr,
where: Vp - loading time, taking into account weighing, registration, maneuvers; 2In – breathing time in both directions; Vr - time for unloading.
BUT tr. Wed-in = Q * K h / TO flight * TO gr * Q gr ,
Where: To flight - the number of flights; K z - cargo delay coefficient (1.1 - 1.2); K gr - coefficient of use of load capacity (0.7 - 0.85).
c) use of mileage: Kpr \u003d L / L + Lo,
where: L is the path with the load; Lo - the path without cargo.
d) use of working time.
The technical and economic planning of the work of intra-factory transport consists in the development of the appropriate section of the enterprise development plan "transtechplan", which sets the following indicators:
The volume of traffic;
The need for materials;
The volume of labor costs;
The cost of transporting goods (the cost of transporting 1 ton of cargo over a distance of 1 km - the cost of 1 ton / km; the cost of a machine-hour of a vehicle; annual costs per 1 ton of cargo turnover);
The volume of cargo for 1000 UAH. commercial products;
The volume of cargo per 1 transport worker;
Specific mechanization of transport and loading and unloading operations;
The share of transport workers in the total number of auxiliary workers;
The ratio of transport and main workers;
The share of the cost of vehicles and means of mechanization of loading and unloading operations in the total cost of the main production assets etc.
Operational planning of the transport sector consists in the development of transportation plans for shorter periods (quarter, month, day and shift).
In the conditions of work on a fixed schedule, the main planning document is the timetable for the movement of vehicles. When planning the work of transport on applications, operational work is carried out on the basis of shift-daily plans.
4. Organization of warehouse maintenance of production.
Warehousing is an operational unit consisting of a complex of highly mechanized warehouses, specialized in types of material resources, taking into account the requirements for optimizing the conditions for their storage and warehouse processing, designed to ensure the smooth operation of all workshops and participants.
Uninterrupted, rhythmic, accurate work of warehouses, total warehousing- one of the decisive conditions for the normal operation of the entire enterprise, the timely implementation of its production plans in terms of volume and range of products.
The main purpose of warehousing:
Ensuring the qualitative and quantitative safety of goods;
Concentration of the necessary stocks of various material assets and ensuring uninterrupted supply of them to consumers;
Provision of a variety of services to consumers (cutting, cutting, packaging, sorting of materials, not only to create greater convenience for the consumer, but also to eliminate unnecessary release and loss of these materials).
The main tasks of warehousing:
Organization of a rational system of warehouse operations with minimal costs for transshipment and transport and intra-warehouse operations;
Efficient use of warehouse space and volumes, as well as handling equipment and devices for the formation and storage of goods (pallets, racks, etc.);
Identification and mobilization of excess and excess stocks of material assets, promoting their correct consumption in accordance with the norms and taking into account the use of waste and reuse of containers;
Ensuring the centralized delivery of goods and other materials to consumers;
Timely information on the movement of stocks of raw materials, materials, products.
Warehousing functions include:
acceptance of material assets;
preliminary preparation of materials for production consumption (sorting, drying, etc.);
ensuring the safety of material values;
supply of production with all necessary materials and equipment of sites and workplaces;
shipment of finished products.
According to the purpose and nature of the activity, the warehouses of industrial enterprises are divided into material (raw materials, auxiliary materials, equipment), in-house (semi-finished products) and finished products. It should be borne in mind that the functional difference between these warehouses is rather arbitrary. Certainty in the functioning here is associated with the sectoral affiliation of the warehouse. So, the metal warehouse on machine-building enterprise is a warehouse of raw materials, and at a mine or at an enterprise chemical industry- warehouse of auxiliary materials. Or, for example, a cement warehouse: for cement industry enterprises, this is a warehouse for finished products; for a plant of reinforced concrete products, this is a warehouse for semi-finished products; for a metallurgical plant - a warehouse of auxiliary material.
Material warehouses at an industrial enterprise are divided into supply, production and marketing.
According to the types of processed materials, warehouses are divided into specialized (metals, fuels) and universal ( various kinds materials).
According to the type of warehouse building, its structures are distinguished: open warehouses (platforms), semi-closed warehouses (sheds), closed warehouses (single-storey, multi-storey, heated, unheated), as well as storage devices of a special design (bunkers for storing bulk materials; tanks for storing liquids) .
Warehouses that have a railway line for the supply and removal of wagons are called railroad warehouses.
The volume of warehouse operations is determined by:
the total volume and interval of deliveries and shipments of materials;
the size of batches of deliveries and shipments of materials;
type and type of materials, conditions of their storage;
list of auxiliary operations;
a condition for mechanization and automation of warehouse operations;
mode of transport, etc.
5. Organization of container economy.
The tare economy is an independent subdivision of the auxiliary economy. A container is a product in which materials, semi-finished products or finished products are placed in order to preserve their qualitative and quantitative safety during transportation from the place of production to the place of storage or consumption.
Appointment of a container: consumer, transport, production.
Consumer packaging is a functionally independent device that directly contains a consumer stock that is rational in terms of use, provides direct protection of its quantity and quality for the required time, and is economically characterized by the same cost as the stock.
A shipping container is a functionally independent device that contains a certain set of consumer stocks, ensuring their physical safety during transportation, reloading and storage in a warehouse, economically characterized by a uniform transition of its value to the value of the stock during operation. Shipping containers designed for storage and movement of goods from suppliers to consumers are divided into universal (boxes, barrels, bags, etc.) and special (bags for cement, flour, boxes for butter, etc.) according to the principle of use. ).
The production container is intended for storage, movement and warehousing of products at the manufacturing plant (in workshops, transfer of semi-finished products and finished products between workshops, in holiday warehouses). Wooden and metal (solid, lattice, mesh), as well as plastic and cardboard boxes, various pallets, bags are accepted as industrial containers.
According to the degree (multiplicity) of use, the container is divided into single, reusable (including returnable) and reusable. Disposable packaging is intended for single use in the supply of products. Usually after the first use, it becomes unusable. In other cases, its collection, storage and return are less economically profitable than its manufacture.
Basic requirements for containers:
The minimum ratio of the mass of the container to the mass of the products placed in it;
Strength and reliability of the design, ensuring the safety of the quality and quantity of the product placed in it;
Cheapness of production;
Ease of packing and unpacking;
Portability and ease of transportation empty and loaded.
In establishing the preference for the type or type of packaging, the following shall be taken into account:
absolute weight (difference between gross and net weight);
relative weight (the ratio of the own tare weight to the weight of the product to be packaged. This indicator characterizes the technical level of tare production);
own weight coefficient (the ratio of the tare mass to the volume formed by it to be loaded);
tare volume weight (the ratio of tare weight to its own volume).
The composition and organization of the container economy depend on the type of company's products, the consumer's requirements for its packaging, packaging and containers, as well as on cooperation with enterprises that supply containers and packaging materials. Usually, some of the containers and means of packaging are produced by enterprises on their own, for which special divisions (workshops, sections) are created. The main part of the packaging the enterprises receive from specialized enterprises - barrels, glass jars, metal containers.
The organization of the container economy includes accounting and planning the need for containers, their turnover, manufacture, repair and storage.
The need for containers and packaging materials is planned based on production program output by the enterprise in terms of the number of types and consumption rates of tare and packaging materials per unit of output.
The annual demand for tare and packaging materials in the relevant units of measurement is determined by the formula:
where Qpr is the annual quantity of packed products; n - the amount of products placed in a container unit; k - container turnover ratio (number of container turnovers between the supplier and the consumer per year); m is the consumption rate of tare or packaging materials per unit of production.
The need for containers is calculated based on the norms of product capacity in containers with the maximum use of its volume. Having found out the need for containers, the logistics department of the enterprise draws up applications for containers and packaging materials, taking into account the turnover of containers and carry-over stocks.
Container turnover (value) - an integral part of the turnover working capital. The accurate and break-even work of the enterprise depends on a properly organized container turnover. The turnover of containers includes operations related to the acceptance, storage, repair, reuse, delivery and return of containers. The peculiarity of the container turnover lies in the fact that the container, together with the goods, when it reaches the consumer, does not enter the sphere of consumption as a product (except for consumer packaging), but usually, after the goods are removed, it is returned back to the consumer of the container for its further use.
The use of containers includes a mandatory operation - marking (the type of cargo, its quantity, transportation requirements, consignee, consignor, special requirements for the safety of cargo, etc. are indicated). The labeling of containers subject to verification is: commodity (name of the enterprise, product, its variety); price list (serial code or container number according to the price list); dispatcher (name of the sender, station of destination and departure); railway cargo (number of seats and their weight); special - conditionally illustrating (it prescribes ways of handling cargo and, consequently, containers). For example, it is written “Do not throw”, “Up, do not turn over”, “carefully” or manipulation signs are applied: a glass (glass) - carefully, fragile; umbrella - afraid of dampness, etc.
Reuse of containers is the main factor in reducing the cost of its manufacture and is carried out in two forms:
the container in which the supplier releases the goods is not sold to the buyer, but remains the property of the supplier and therefore, after the removal of the goods, is subject to return (inventory packaging);
the container in which the supplier ships the material or product is sold together with the goods, but is subject to delivery to enterprises that collect containers (returnable packaging - barrels, boxes).
6. Improvement of transport, storage and packaging facilities
.
The main directions for improving the transport economy:
introduction of modern handling equipment into production and a sharp increase in the level of mechanization, automation of transport and loading and unloading operations;
introduction of unified transport systems with automatic addressing of goods, automation of warehouses, sorting and issuing goods with the help of special devices with program control, telecontrol of vehicles, automated container platforms, hydraulic pneumatic and continuous rope-suspended transport;
designing the technology of transport and loading and unloading operations, its registration in a single technical documentation4
the use of collapsible containers of through application, increasing the efficiency of the use of handling equipment;
improvement of the system of scheduled transportation and dispatcher management (work on a fixed schedule, creation of a regulatory framework, improvement of shift-daily planning);
creation of modern depots, car garages, stations Maintenance, organization of systematic supervision of the condition of the tracks and their repair;
Tara - this is a material used during the transportation and storage of goods and designed to ensure the safety of the quantity and quality of goods, protection from external influences, losses and damage. Unlike packaging, containers have a deposit price, while the price of packaging is included in the price of the goods.
Container classification :
By type of material: wood, glass, metal, fabric, paper and cardboard, plastic, etc.;
By the degree of rigidity (according to the ability to resist external influences): rigid, semi-rigid, soft;
By degree of specialization: universal and specialized;
By frequency of use: single-turn and multi-turn;
· according to accessories: container for general use and inventory (container of the supplier).
One of the types of reusable containers is packaging equipment- These are special structures that simultaneously perform the role of external packaging, vehicles and warehouse equipment. The most common on POP is a unified container. Functional containers are also used as containers, which are intended for storage. preparation and transportation of food products from procurement and industrial enterprises to POP, short-term storage, preparation and distribution of dishes.
container requirements :
1. technical - requirements for material, dimensions, strength, reliability - are determined by GOSTs;
2. operational - convenience of packaging, unpacking, acceptance, transportation, storage, sale of goods;
3. sanitary and hygienic - ensuring the possibility of rapid sanitization and disinfection;
4. environmental - harmlessness, elimination of the possibility of environmental pollution during disposal.
Taring includes:
Acceptance of containers - the container must be accepted with the relevant regulatory documents and the terms of the supply agreement, as well as the goods (the compliance of the container with the documents, the presence of a certificate, compliance with the requirements of GOSTs is checked). If the actual quantity, quality, prices and labeling of the received containers correspond to the accompanying documents, then the materially responsible person signs for them upon receipt and the container is credited;
Opening containers - is carried out with special tools (hatchet-hammer, nail puller, pliers, hoop remover, bag ripping knife, container opening rod, etc.), bags are opened with special sickle-shaped knives with thickenings at the end, carefully protecting the fabric from cuts. When opening the barrels, the upper hoop is first removed, then the middle (morning) hoop is knocked up - to the width of the hoop - the lid is removed and the hoops are returned to their place;
storage of containers - in specially designated pantries or separate rooms in a rack or stack way. Bags are thoroughly cleaned of dust, dried and stored on racks in a place inaccessible to rodents, tying them in 10 pieces;
· return of packaging – provided for by the supply contract. Inventory packaging is returned to the supplier at pledge prices. The packaging can be returned to the collection points as packaging materials. if the quality of the returnable packaging is reduced by the consignee, the price of the container is accepted at lower prices or a fine is paid.
Measures to reduce packaging costs :
organizational and technical:
1. strict observance of all terms of the contract, proper acceptance, compliance with the rules of opening, storage, return;
2. timely repair of returnable packaging;
3. careful handling during loading, transportation, unloading;
4. ensuring the necessary conditions for the preservation of containers, excluding theft and misuse;
5. at large enterprises, the appointment of a responsible employee for the management of the container economy;
6. organization of control by the administration.
economic :
1. economic analysis of all costs and losses separately for each type of container, development of measures to reduce losses;
2. timely accounting of containers, compliance with contractual obligations, correct execution of accompanying documents.
Tests
1. Taring includes:
A) acceptance and opening of containers;
B) storage and return of containers;
C) acceptance and return of containers;
D) acceptance, storage, repair and return of containers;
E) acceptance, opening, storage and return of containers.
2. Tare differs from packaging:
A) higher manufacturing cost;
C) dimensions;
D) manufacturing complexity;
E) those that have a mortgage value.
3. When the quality of returnable packaging decreases:
A) packaging is accepted at lower prices;
B) packaging is not accepted;
C) its price is reduced or a penalty is taken;
D) there is no correct answer;
E) all answers are correct.
4. When accepting containers, pay attention to:
A) availability of accompanying documents;
B) correct labeling and purity;
C) for the presence of a certificate, the correctness of the marking,
compliance with GOSTs;
D) on quantity and quality;
E) for compliance with the standard.
5. Inventory packaging refers to:
A) to the container of the supplier;
B) to containers for general use;
C) to the container of catering establishments;
D) for universal containers;
E) for specialized containers.
6. Expenses for container operations include:
A) the cost of delivery, unloading;
B) repair costs;
C) cleaning and disinfection costs;
D) there is no correct answer;
E) all answers are correct.
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