الفهرس 
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Abstract
Perishables inventory control is a complicated process because of such products’ nature and their spoilage’s easiness due to expiration or different environmental factors. The inventory of such products is subjected to many objectives needed to be achieved, e.g., keeping enough stock to fulfill demands, minimizing holding costs as part of production costs, eliminating spoilage of products, and looking after quality to keep the product fresh, therefore, customer satisfaction. Still, it is not applicable to reach all these objectives simultaneously. Different tools and techniques are used to control inventory generally, e.g., Six Sigma, math programming, optimization, etc. However, in the case of perishables, specifically, Lean Six Sigma (LSS) usage is limited despite its effectiveness. In this research, the LSS methodology is used to achieve such goals and reduce defects and wastes with the main five phases of this methodology and many practical tools, e.g., value stream mapping, cause and effect diagram, Pareto chart, and decision prioritization matrix. At the same time, Kano model integration with LSS is used as a primary stage to prioritize the mentioned objectives and convert them to a fundamental goal to be reached. A case study is done for the sugar industry application to apply the method introduced to the beet used in sugar extraction. The process in the company is defined to reach the problem in inventory, and the status is measured. Then the analysis is done to find the main problems as environmental and logistics issues. The improvement solutions are recommended as increasing conditioning and having a good supply chain to reach the target.