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CONTRIBUTION OF
INVENTORY CONTROL PRACTICES TO THE SUSTAINABILITY HOTEL ESTABLISHMENT IN AWKA
CHAPTER ONE
1.0 INTRODUCTION
Hospitality
entails cordial reception, kindness in welcoming guests and strangers. Singh
(2007) defined hospitality as reception and entertainment of guests, visitors
or strangers with liberality and goodwill. Stocks are stores of goods and
materials that are held in a hospitality organization, they can be a nuisance,
necessity or a convenience (Arington, 2006). Stock can come in various forms
such as raw materials, work−in−progress, finished goods and goods ready for
sale (Levis, 2009). The managers of hospitality establishments are challenged
by paper based system and manual processes to view and control their
establishments’ inventory. Ineffective administration and mismanagement of
resources in hospitality establishments affect the needed quality delivery,
customer care and service which as well have adverse effect on the
sustainability of an establishment.
Inventory control represents the physical control and the
movement of materials into and out of the storage areas, and it shows how much
is needed to be ordered (Bim. 2003). Inventory control eliminates overstocking,
resulting to too great a tie up of capital losses due to obsolescence or
depreciation. Likewise, stock control eliminates under stocking of materials
which results to inadequate follow up on delivery premises. Inventory control
ensures that each item delivered from the store is properly accounted for, and
any form of pilferage or wastage, is discovered at an early stage. The essence
of practicing inventory control is not to be overlooked; the qualifying factor
here is that, stock must be maintained just high enough to meet demands and
also a constant supply of materials to be available as at when needed. The
stock control process focuses attention on factors related to time utility,
supply of quantity and quality materials used by the operations of the
hospitality industry (Tosdal, 2006). Inventory control procedures are those
measures that are adopted to determine how much stock an establishment can hold
at a given time and how they keep track of it (Bleigh, 2009). This practice
covers stock at every stage of the production process, from purchases and
delivery to using and reordering of items. This concept revolves on the fact
that stores, being a service oriented department, must provide the entire
organization with the right materials that are delivered and issued in the
right quantities and quality which must be available at the right time, right
place and at the right price (Levis, 2009). The objective of practicing
inventory control is to ensure that the conditions mentioned above are
fulfilled by providing the information necessary to take appropriate action at
every stage of the production process or operation. Inventory control practice
is a necessity if the hospitality establishment is to offer their guests a
balanced assortment; this means every item held in the store should be
controlled. Different hospitality establishments adopt different measures that
best suits them, this provides up to date information and also reduce excesses
to the nearest minimum (Cooper, 2006). Sustainability is the capacity to endure
for humans. Sustainability is the long-term maintenance of well-being which has
environmental, economic, and social dimensions, and encompasses the concept of
stewardship, the responsible management of resource use (Jacobs & Chase,
2008). Relating this to Inventory control in hospitality industry, it centers
on responsible management of resources which will aid in increasing the
economic aim of a hospitality which is the profit margin, environmental aim
which is the physical environment and service delivery of the hospitality
sector and the social aim which is the experience and satisfaction the guests
get from the hospitality industry (Wikipedia, 2011). The three pillows of
sustainability explained above, when applied in stock control will help the
hospitality sector to move forward in the various aspects of its services and
existence, as rightly pointed out by Aplewhite (2004), that effective stock
control plays a vital role in the smooth and efficient running of hospitality
establishments.
Mismanagement of items and low profit margin has become the
order of the day in most hospitality establishments. The mismanagement and
other adverse effects can be linked to lack of effective control of Inventory
of materials for production and operational activities. Most hospitality organizations
have not identified stock control as very crucial which has led to such
practices as theft, pilferages, shortages, wastages, inappropriate accounting
and inadequate record keeping and other loses, as they cannot account for the
usage and management of materials like the food items, toiletries, supplies,
stationary, production equipment, cleaning and laundry materials etc. This
poses a serious problem in terms of limited production and service, low profit
margin and inability to meet up with customer/guest demands. The problems
associated with poor inventory control is what prompted the researcher to
embark on this study to investigate and determine the way forward for the
hospitality industry. The main purpose of this study is to evaluate the contributions
of Inventory control practice to the sustainability of hospitality
establishments in Awka, Abia State. Specifically the study seeks to Identify
the stock control methods used in various hospitality establishments in Awka
L.G.As; verify the sustainability procedures used for Inventory control in
hospitality establishments in Awka L.G.A; determine the effect of Inventory
control practice on the profit margin of hospitality establishments in Awka
L.G.A.
1.1 BACKGROUND OF THE STUDY
Hospitality industry is one of the leading industries in the
world;
It contributes to prosperity creation and further economic
development of a country; it covers hotel, resorts, and travel as well as
restaurant businesses.
These services business are mutually depend increase in
tourism will ultimately lead to improvement in resorts, restaurants, hotel
including travel industries.
This study basically concerned with assessing the strategies
of the inventory control in hospitality. This will consequently access the
extent to which stock can be controlled.
Source: Dennis Oscar. "Humanity and hospitality"
2011
Inventory control is a management function that involves
planning organizing, directing, coordinating, motivating, staffing and
controlling of activities in the store and inventory control.
On the other hand it can also be defined as the art and
science of achieving objective of the store in an organization.
A fundamental problem currently faced by hospitality
according to Karlin and Zipkin (2009) is the seasonal demand for their
products. This problem is very common and concerns a wide variety of products
such as food stuff, functions and banqueting and many other applications.
The seasonal demand issue is difficult to access for both the
theorist and practitioner. The problem requires the optimal combination of
inventory and production rates for each product in each time period to be
found; principal question is to determine the product quality in each period so
as to minimize the discounted costs of production, inventory storage, and cost
sales. This type of demand usually creates more complex problem because firms
usually have insufficient capacity to meet demand in high demand period.
This ultimately impacts on planning of production process as
a whole.
The main thrust of this study is to map out strategies to
solve the problems of seasonality of the perishable goods which is very
prevalent in the Nigerian hospitality industry.
The central question here is, how can menu planning guests,
and what range of perishable food items can be stored and over what period of
time?. As opined by Patrick (2009) combinatorial optimization which means
combining planning and inventory control to optimize guest satisfaction in the
running of hospitality business remains one of the mathematical challenges.
Strategies directed towards confronting these challenges are
many and varied, depending on the methods of meal preparation service and the
variety of customer’s satisfaction where stocks are produced independent of
orders because there is a need to supply customers immediately with good meals
from that stock.
1.2 STATEMENT OF
RESEARCH PROBLEM
Most
hospitality industry today faces one or more problems. This problem of
inventory control practices is common to all hotels hence difficult to manage
efficiently.
In terms of perishable foods especially, it affect production
planning in the hotels.
Since local storage facilities are virtually absent, there is
acute shortage of certain items at certain tune of the season and this is
accompanied by serious price fluctuation.
Also the preference of customers affects the planning of the
menu to satisfy the guest need.
Therefore, the problems enumerated has necessitated this
study on the production planning and inventory control in hospitality in Enugu
state using the Nike Lake Resort Enugu. This is geared towards enhancing
efficiency in the planning of menu meals service to customer preference and
price fluctuation. Otherwise the meals planning would run into problem that
will hinder the attainment of stated goals and objectives of the organization.
1.3 OBJECTIVES OF
THE STUDY
The main
objective of the study is to on production planning and inventory control in
the hospitality industry in Enugu State with particular reference to Nike Lake
Resort Enugu, to access the process and method the use in production control
and inventory
Specifically, the study seeks to;
1. Determine
production planning and inventory control in the hospitality industry.
2. Assess how Nike
Lake Resort Enugu copes with production planning and inventory control in the
face of seasonal availability of food items.
3. Identify methods
to serve as a platform for future improvement in the area of purchasing food
items and control.
4. Suggest the
possible ways to help in making better production planning and inventory
control.
1.4 SIGNIFICANCE OF
THE STUDY
Every
organization is concerned with the best possible way of improving performance
to guarantee sustainable growth that will lead to the achievements of
organizational goals. Therefore, the knowledge that would be obtained from this
research will assist management of Nike Lake Resort Enugu, manage and assist in
their production planning and inventory control.
1.5 RESEARCH
QUESTION
In other to
complete this research work, the researcher have embarked on, and using a
survey method and questionnaire to accomplish this work, the researcher framed
out some research questions that will be administered for the respondents.
Which are?
1. How do you
determine production planning level and inventory control in the hospitality
industry?
2. How do Nike Lake
Resort hotel copes with production planning and inventory control in the face
of seasonal availability of food items.
3. What are the Identifiedmethods
and model used in the platform for your future improvement in the area of
purchasing food items.
4. Do you think
that the list of suggested methods of production planning and inventory control
can help in making better production planning and inventory control in the
hospitality industry and to your industry better?
1.6 RESEARCH
HYPOTHESIS
The research
formulated two possible hypothesis which will be tested in the course of this
study.
H1: Production planning and inventory control in hospitality
industry enhance profitability.
Ho: Production planning and inventory control in the
hospitality industry does not enhance profitability.
In the course of the project it findings were made and
recommendations were also developed to enhance profitability.
1.7 LIMITATION OF
THE STUDY
In writing
the study the writer was constrained by a number of factors prominent among
includes:
FINANCIAL CONSTRAINTS: Under this limitation the researcher
could not due to financial handicap attain the desired scope and depth
expected. And the problems encounter by the researcher is high cost of material
which militated against the project work occupied with high cost of
transportation which presented the researcher from visiting other branches of
the industry together much needed data.
The constraints although time should not be considered as a
constraint cognizance must be given to the fact that academic work which was
also undertaken by the researcher by which lectures and office duties could be
seen to have limited the research to in-depth study.
BUREAUCRATIC CONSTRAINT: under this limitation strong attempt
were made to interview or reach top officials failed because of protocol in
handling officials engage and procedures in realizing the required data or
official’s secrets of the company.
1.8 DEFINITION OF
TERMS
Marketing: In
1984 Chartered Institute of Marketing defined Marketing as “the management
process responsible for identifying, anticipating and satisfying customers’
requirements profitably”. Kotler and Keller (2006), define marketing as groups
obtain what they need and want through creating, offering and freely exchanging
products and services of value with others”.
Inventory: or stock refers to the goods and materials include
that a business holds for the ultimate purpose of resale
Hotel: According to Hotels Proprietor’s Act of 1956, hotel is
defined as an establishment held out by the proprietor as offering food,
drinks, and if so required sleeping accommodation, without special contract to
any traveller presenting himself, who appears able and willing to pay a
reasonable sum for the service and facilities provided and who is in a fit
state to be received.
Production planning: is the planning of production and
manufacturing processes in a company or industry. It utilizes the resource
allocation of activities of employees, materials and production capacity, in
order to serve different customers.
Inventory control: is the processes employed to maximize a
company's use of inventory. The goal of inventory control is to generate the
maximum profit from the least amount of inventory investment without intruding
upon customer satisfaction levels.
The hospitality industry: is a broad category of fields
within the service industry that includes lodging, event planning, theme parks,
transportation, cruise line, and additional fields within the tourism industry
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