'n Kritiese analise van voorraadhouding in 'n wynkelder

Abstract

As wine is a very delicate and exquisite luxury it is subject to various production hazards. It is important that during production a very high degree of perfection must be attained. Every point of the process must be as near to standard as possible. The need for inventory control is stressed by the fact that the misuse of materials will have a double effect on the performance of the cellar. In the first place, the excessive use of the material will have an adverse effect on t he quality of the wine. This will hamper the selling of the wine. In the second instance the excessive use will have the effect that the cost of goods sold will be too high. This will lead to the conclution that the profit margin of the wine i s too narrow. The wine will be come marginal. The prob l em can only effectively be avoided, if inventory control is applied to it's full extend. At t he moment there is no control over the use of material. The fact t hat this cellar is managed by a single person poses the following threat. If something happens to this person there will be chaos in the cellar. Nobody else knows to what extent the wine has reached maturity. No records are available as to what and how much of a certain chemical was added to the wine. In the production of semi- sweet wines and other types of wine products two or more types of wines are blended together.

This is done to a certain standard which must be adhered to at all times. These quantity standards must be available for any one to use, should the need arise. The suggested planning and control techniques discussed in the book are not the ultimate but it should help each cellar to satisfy it's own needs. It is hoped that by encouraging the cellars to use a more definate system of planning and control over inventories, the quality of the already exceptionally good wine, will be enhanced.