Inbound logistics explained through a logistics tutory made by students from Universidad Católica Santiago de Guayaquil in Ecuador

1. VEGGIE’S COOKIES
LOGISTICS II – B 2016MEMBERS:
MAYRA FREIRE
ANAIS MACÍAS
MA. LOURDES LEÓN
ANDREA SOLORZANO
GRADE: 10
LECTURE:
MAX GALARZA

2. INBOUND LOGISTICS
Sourcing
Order,
Placement and
Expenditing
Vendor SuplierTransportation
Receiving

3. SOURCING
 The process of finding suppliers of
goods or services
Negotiate
Searching
Define the
Ingredients
 Leavening flour
 Sugar
 Margarine
 Vegetables
For searching and negotiate:
 Ask experts people
 Make search on internet
Then
 We make some calls to talk
about price, quantities we
will need and deliver date.

4. ORDER PLACEMENT & EXPENDITING
 OBJECTIVE: to obtain the raw material
necessary for the normal production
and preparation of the vegetable
cookies, which are made with fresh
products for a better taste and quality of
our product.
Perishable
foods
.Flour
.Sugar
Food not
perishable
.Vegetables
.Eggs
.Butter

5. Ingredients Quantities Schedule
Flour 50 pounds Once a month
Sugar 50 pounds Once a month
Butter 2 pails Once a week
Eggs 1 egg tray with 30 units Once a weeek
Sweet Potato 7 units Once a week
Pumpkin 7 units Once a week
Carrot 7 units Once a weeek
Beet 7 units Once a weeek

6. VENDOR SUPPLIER
 For the elaboration of our product, we decided to choose suppliers that provide us with quality
resources but at a low price and in a minimum time
 As it is the first time we will buy
them, they won’t give us credit,
but once we are frequent
customers credit will be
requested, thus extending
payment period.
MARGARINE
AVICOLA VER. EGGS
Sr. Vicente Fierro FLOUR.
SUGAR.

7. TRANSPORTATION
 Once carried out the orders, all our suppliers
carry products to our warehouse.
 Suppliers carry the materials to the address:
"PASAJE VALCO" in av. 9 Octubre y Chile.
All suppliers must meet certain requirements to
ensure that your merchandise is safe
Some of the most important are:
 Have a registration number as a producer or
distributor.
 Have a means of transport enabled and
approved.
 Have the transport vehicle clean and
disinfected, both on the inside and outside.

8. RECEIVING
 The distribution of the environments allows a
linear operational flow ordered, avoiding risks of
cross-contamination.
 Once the raw material is appropriate to separate
the dried products and cooling as the
vegetables and butter.
 The perishable products such as egg and
vegetables, butter etc. are cooled to a
temperature of 4ºc and frozen, to -18°c
 The non-perishable foods do not require low
temperatures, but the maximum limit is 20ºc.

9. COSTS OF INBOUND LOGISTICS
Ingredients Quantities Costs per week
Flour 50 pounds $7,00
Sugar 50 pounds $6,00
Butter 2 Pail of 3 Kg $4,00
Eggs 1 egg tray with 30
units
$3,00
Sweet Potato 50 pounds $2,00
Pumpkin 50 pounds $1,00
Carrot 50 pounds $2,00
Beet 50 pounds $2,00
Pacakages and
label
50 pounds $15,00
Total $42,00
Trnasportation Costs per week
From supliers to
warehouse
Included in the price
Inbound logistics Total Costs
Ingredients $35,00
Transportation 0,00
Total $42,00

10. PRODUCTION PROCESS
VEGGIE’S COOKIES

11. CUSTOMERS ORDER
First we are going to
receive a call from our
customer
They make an order every
week.

12. TRANSPORTATION OF RAW MATERIALS
Once we receive the order  we
go to the warehouse and take the
materials we are going to use. And
the we transfer them to the
production place
The distance between the
warehouse and the place of
production is one kilometer but
we transport the materials by car.
About $ 2 a week is spent

13. ELABORATION PROCESS
 The manufacturing process is simple
 First the ingredients (sugar, butter and
eggs) are mixed
 Then the vegetable juice is added
 Beat well until the mixture is creamy
 Then add the flour and vegetable zest
and mix well with a trowel
 Once the dough is ready, it is placed in a
sleeve and thus the shape of the cookie
is given in a tray.
 Finally they are placed in the oven and
after a few minutes they are ready

14. PACKAGE PROCESS
 Once the cookies are ready, they are allowed to
cool
 Then put them in the packaging and place the
label on the packaging

15. COSTS OF PRODUCTION
Ingredients Quantities 360
packages
Costs per
package
Flour 18 pounds $2,52
Sugar 5 pounds $0,60
Butter 4500 grams $3,00
Eggs 18 units $1,80
Sweet Potato 7 $2,00
Pumpkin 2 $1,00
Carrot 7 $2,00
Beet 7 $2,00
Pacakages and
label
360 units $10,00
Total $24,92
Trnasportation Costs per week
From warehouse to
production place
$ 2,00
Production Total Costs
Ingredients $24,92
Transportation $ 2,00
Others $ 5,00
Total $31,92
Others Costs per week
GAS $3,00
Light $2,00

16. REFERENCES
 All this information in this slides, it’s original from students.