This week we look at inventory analysis. The ABC analysis is used to help determine critical inventory and replenishment rates. This week we are going to use Excel to build an ABC analysis and create a cycle counting program to determine replenishment rates. The steps for the assignment are below.

• Perform an ABC analysis for a kitchen of an upscale restaurant in Excel.
• If you can't get that data, do it for your own kitchen at home. Create a cycle counting program for it.

Assignment format: Use an Excel sheet to build the ABC analysis and create the cycle counting program. No need to do a written analysis. Just do the worksheet.

I chose to do it based on what's in my kitchen. I'm not sure how to set up the Excel worksheet, so that would be great if you could help. Below is what I have so far.

A B 1 ITEM UNIT COST ($) ANNUAL DEMAND (UNITS) 30 2 Plates 3 Bowls 25 40 45 60 100 4 Forks 5 Spoons 6 Knives 7 Napkins 8 Cups 9 Round Containers 10 Rectangle Containers 11 Serving Spoons 12 28 17 24 10