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An inventory management principle where the items that are received first are also the first to be shipped out. This is particularly beneficial for perishable goods as it reduces the risk of obsolescence and spoilage.

A method of order picking in a warehouse where the warehouse is divided into several zones. Workers are assigned to specific zones and only pick items within that area, which can improve picking efficiency and speed.

A method of classifying inventory where items are categorized into three groups (A, B, and C) based on their importance. Category ‘A’ contains the most valuable items, 'B' the moderately valuable, and 'C' the least valuable ones. This prioritization helps to optimize inventory management and improve picking efficiency.

An order picking method where similar orders are grouped together to be picked at the same time. This reduces the number of trips required around the warehouse and can significantly increase the efficiency of the picking process.

An inventory management method where the most recently received items are the first to be shipped. This can be beneficial for non-perishable goods in certain financial situations but may not be ideal for industries with products that have a limited shelf life.

A logistics practice where products received at the warehouse are directly transferred from incoming to outgoing shipping without being stored in between. This reduces inventory handling and storage costs and shortens delivery times.

A concept that refers to removing waste within warehouse processes to increase efficiency and reduce costs. Lean principles focus on improving overall quality, eliminating redundancies, and striving for continuous improvement.

Inventory management system that aims to reduce warehouse inventory and associated costs by receiving goods only as they are needed in the production process. This practice can lead to reduced waste and improved efficiency but requires accurate demand forecasting.