ASSESSING THE STRATEGIES OF PRODUCTION PLANNING AND INVENTORY CONTROL IN HOSPITALITY INDUSTRY (A CASE STUDY OF JUBILEE HOTEL KADUNA)
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ASSESSING THE
STRATEGIES OF PRODUCTION PLANNING AND INVENTORY CONTROL IN HOSPITALITY INDUSTRY
(A CASE STUDY OF JUBILEE HOTEL KADUNA)
CHAPTER ONE
INTRODUCTION
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 production planning and inventory control in hospitality. This will
consequently access the extent to which stock can be controlled.
Production planning and 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
THE PROBLEM
Most hospitality industry today faces one or more problems.
This problem of seasonal availability of food items 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 of assessing the strategies of production planning and inventory control
in hospitality in Kaduna state. This is geared towards enhancing efficiency in
the planning of menu meals service to customer preference and price
fluctuation. Other wise 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 asses the strategies of
production planning and inventory control in the hospitality industry in Kaduna
state with particular reference to jubilee hotel
Specifically, the study seeks to;
1. Determine
production planning and inventory control in the hospitality industry.
2. Assess how
jubilee hotel copes with production planning and inventory control in the face
of seasonal availability of food items.
3. Identify
strategies to serve as a platform for future improvement in the area of
purchasing food items.
4. Determine
how these strategies can help in making better production planning and
inventory control.
1.4 STATEMENT OF
HYPOTHESIS
H1: production planning and inventory control in the
hospitality industry enhance profitability
Ho: Production planning and inventory control in the
hospitality industry does not enhance profitability
1.5 SIGNIFICANCE
OF THE STUDY
The result of this study will be useful to all in hospitality
industries. Other restaurant may also utilize the finding of the study for
training their staff about the need for proper production planning and
inventory control it can be used by many hotels and catering establishment in
presenting seminar on how resources can be controlled.
Implementation of the recommendation base on the findings of
this study will help any of the hotels to plan properly and control the kitchen
and prevent unnecessary wastage of meals.
1.6 SCOPE OF THE
STUDY
The study is limited to the production planning of menu and
food items inventory control in hospitality industry.
1.7 LIMITATIONS OF
THE STUDY
The research encountered a few problems that limited that
over all output of the research work.
The researcher had some financial constraints and time
limitation, which involved combination of academic schedule with research time.
1.8 HISTORICAL
BACKGROUND OF THE CASE STUDY
Jubilee Hotel was Established in the year 2005. it is a
medium size hotel located at No 72 Kakau Road, Abuja express way, Gonin Gora
Kaduna.
The hotel was a total of 3 studio rooms, 24 standard rooms,
and 4 business suite from the design of its organization structure Jubilee
hotel is being supervised by a Managing Director.
The board, therefore serves as the highest policy making body
for the organization, it meets quarterly.
The management team of Jubilee hotels is headed by the
Managing Director who in turn is supported by the Executive Director; the Hotel
manager and the accountant.
There are 4 principal departments
1. House
keeping department
2. Front
office department
3. Food and
beverage department
4. security
department
Each department is headed by a Manager who reports directly
to the general (Hotel) Manager.
The general Manager in turns report to the Managing Director
on operational matter and to the Executive Director (finance investment)
functionally.
1.9 DEFINITIONS OF
TERMS
YM: Yield
manager
HTF:
Hospitality training foundation
HCMA: Hotel and
Catering Management Association
WTTC: World Travel
and Tourism Council
P.P.A.I.C:
Production planning and inventory control
Stock control: A system materials that is adequate to meet
operating requirement of the required quantity and quality employed to
maintain.
Control: Maintaining correct receipt, correct issues good
storing to avoid deterioration.
Minimum stock: A stock selected as the minimum desirable
which is used as an indicator to show when stock have dropped too low.
Maximum stock: A stock selected as the maximum desirable
which is used as an indicator to show when stock have dropped too high.
Inventory control: The issue of stock to be controlled in
order not to run short or wasted. Have the right goods in the right quantity at
the right time. Inventory control,
include raw materials, work-in-progress and furnished goods. Inventory.
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