Citas bibligráficas
Gutierrez, V., Córdova, J. (2024). Análisis del control de inventario de productos perecibles en la empresa Seafrost Distribuidora Perú S.A.C., 2023 [Trabajo de Suficiencia Profesional, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/682933
Gutierrez, V., Córdova, J. Análisis del control de inventario de productos perecibles en la empresa Seafrost Distribuidora Perú S.A.C., 2023 [Trabajo de Suficiencia Profesional]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2024. http://hdl.handle.net/10757/682933
@misc{renati/1299974,
title = " Análisis del control de inventario de productos perecibles en la empresa Seafrost Distribuidora Perú S.A.C., 2023",
author = "Córdova Trujillo, Joseph Hamilton",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2024"
}
Currently, perishable food distribution companies face complications in the area of inventories, from the reception of the merchandise to its dispatch to the final consumer. The general objective of the research is to evaluate the inventory control of perishable products, due to the associated risks, such as product spoilage, missing merchandise and inadequate storage management. For this purpose, a search is carried out to find important antecedents that contribute to the continuous improvement of inventory control. The approach of this work is qualitative, since data are collected and analyzed through in-depth interviews with the general accountant and a cost expert, who provide valuable input in the implementation of the chosen alternative. The present Work of Professional Sufficiency (TSP) highlights the importance of performing inventory controls to evaluate a better management of perishable products. In addition, background information is presented to support the connection with the subject and maintain a logical flow of ideas to evaluate subsequent events. Solution proposals are also addressed, choosing the alternative of applying the PEPS (First In, First Out) method, based on controlling the product according to its expiration date and improving the company's profitability. Finally, it is concluded that companies distributing perishable products should use some method of inventory valuation to maintain a balanced control of the products in the warehouse.
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