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    Jesus Escobar
    Optimal opening time OT to CST and MFGAnswered
    Topic posted October 28, 2019 by Jesus EscobarBronze Medal: 1,250+ Points, tagged Production Execution, Work Execution 
    27 Views, 3 Comments
    Title:
    Optimal opening time OT to CST and MFG
    Summary:
    Optimal opening time OT to CST and MFG
    Content:
    Hi all,  I have a question about the process based on this scenario that involves cst and mfg
     
    The production of processes of an item will be required that its elaboration consists of 4 stages and that in real physical time last 2 years in manufacturing as is the wine.
     
      It is planned to enhance the 4 stages of production in 4 different OT
      
    OT 1 STAGE 1
    OT 2 STAGE 2
    OT3 STAGE 3
    OT4 STAGE 4
    in this stage is where it is combined is a salable item. in the previous processes they are semi-finished
     
     
    It is recommended to have one OT at the accounting level for such a long time or there is an accounting restriction not to perform in this way.   
     
    Or maybe performing a single OT with 4 internal operations is a better option? it is while these two years that material will be in WIP.
    Version:
    19C (11.13.19.07.0)

    Best Comment

    Sam Napoli

    Hi Jesus,

     

    I've worked for a few different clients in the Australian wine industry. During the 2 years, is the wine in a tank/ barrel, in a cleanskin bottle (unlabelled bottle) or in a fully labelled and ready to sell bottle? 

    Regardless, if something needs to sit for 2 years, it's best to not have a work order "open" for that long. Companies normally choose to treat it as a semi-finished inventory item. The first work order will produce the semi-finished item and put it into inventory. You can have a different costing category and use SLAs to direct this to a WIP Inventory account. That semi-finished good will sit "on hold" (e.g. material status) for 2 years and then there is a second work order for the final conversion into the finished good.

    I hope this helps. My first question about what happens during this 2 years might adjust my answer slightly. 

    Sam

    Comment

     

    • Sam Napoli

      Hi Jesus,

       

      I've worked for a few different clients in the Australian wine industry. During the 2 years, is the wine in a tank/ barrel, in a cleanskin bottle (unlabelled bottle) or in a fully labelled and ready to sell bottle? 

      Regardless, if something needs to sit for 2 years, it's best to not have a work order "open" for that long. Companies normally choose to treat it as a semi-finished inventory item. The first work order will produce the semi-finished item and put it into inventory. You can have a different costing category and use SLAs to direct this to a WIP Inventory account. That semi-finished good will sit "on hold" (e.g. material status) for 2 years and then there is a second work order for the final conversion into the finished good.

      I hope this helps. My first question about what happens during this 2 years might adjust my answer slightly. 

      Sam

      • Jesus Escobar
        Hi Sam first to all, thanks for your time to answer,  that is exactly the process here, fermentation and preservation,  the semi-wine in a tank / barrel,  then past to a cleanskin bottle (unlabelled bottle) after in a fully labeled and ready to sell bottle. 
         
        That is more clear now for desaing my process. thanks a lot. 
         
        Sam  I would ask something more,  the process the pass from one tank to another (racking) how do you do ?  do you have locators for each tank? locators to each bbls(barrel)?  how represente that accion in sistem.   a simple inventory transfer
         
        For this client  have more than 50 tank  a  more than 300 bbls  that is to much barrels 
         
        I would think that there are too many transactions when notifying production and that it is required to fill 30 barrels for example.
         
         
        Jesus.
        • Sam Napoli

          Hi Jesus,

          I've received a lot of help on this forum, so just trying to return the favour. 

          On my projects, we only managed the bottling process, the winemaking/ blending process was managed in another system. Most companies had purpose built systems for this and it was hard to get them to move away from it. So the experience I talk from is the maturation of the cleanskin.

          However, I can still provide my opinion on your questions. The question I would have for the client is: do they want to use the system to track which wine is in which barrel/ tank, or are they happy with offline systems for that? If they are happy with offline systems it makes it much easier system-wise. You would just complete your work order to a subinventory (e.g. Barrels) and put it on a material status hold until it's ready. 

          If they want it tracked in the system then they need to be willing to do the work to record all the movements. Locators for each barrel with SI transfers makes sense. There's no limit on how many locators they can create so I don't see a problem with 50 tanks and 300 barrels. When they complete their work orders, they can do partial completions and record a quantity into each locator (barrel). Or they can complete it all to one locator and then have someone else split it up. Spreadsheet loaders or FBDI might be a good option to make this quicker.

          Obviously, the best practice would be to track it all in the system, but the company needs to decide what's practical for their business and people. There's no point implementing a system process which no one will or can follow.

          Sam