本課程期許透過生產與供應鏈管理的整體概論延伸至食品存貨管理，教授存貨管理之技術與方法在物料與倉儲管理的應用中所扮演角色等，並以食品該特殊產品為例，強化短生命週期產品的存貨管理應用與方式，並帶領學生閱讀食品存貨管理論文，實際具備日後研究食品存貨管理相關之能量。

This course hopes to extend the overall introduction to production and supply chain management to food inventory management, teaching the role of inventory management techniques and methods in the application of materials and warehouse management, and taking food as a special product as an example to strengthen the inventory management applications and methods of short-life cycle products. It also leads students to read food inventory management papers, so as to actually have the energy to study food inventory management in the future.

原文書：
1.Designing and Managing the Supply Chain: Concepts, Strategies, and Case Studies,3/E, David Simchi-Levi,Philip Kaminsky,Edith Simchi-Levi, Wendy Bishop
2. Essentials of Inventory Management, Max Muller
3. Warehouse Management: A Complete Guide to Improving Efficiency and Minimizing Costs in the Modern Warehouse, Gwynne Richards
4.Inventory Control and Management, 2nd Edition, Donald Waters

中文書：
1. 當代物料與倉儲管理，張倫，滄海
2. 現代物料管理，二版，傅和彥，前程文化

Original document:
1.Designing and Managing the Supply Chain: Concepts, Strategies, and Case Studies,3/E, David Simchi-Levi, Philip Kaminsky, Edith Simchi-Levi, Wendy Bishop
2. Essentials of Inventory Management, Max Muller
3. Warehouse Management: A Complete Guide to Improving Efficiency and Minimizing Costs in the Modern Warehouse, Gwynne Richards
4.Inventory Control and Management, 2nd Edition, Donald Waters

Chinese book:
1. Contemporary Materials and Warehousing Management, Zhang Lun, Canghai
2. Modern Materials Management, Second Edition, Fu Heyan, Qiancheng Culture