ABSTRACT
The aim of this research is to look at and
asses the production planning and inventory control in the hospitality
industry. This research work stated with a background on production planning
and inventory control methods in the hospitality industry. Then the research
tried to establish an understanding of production planning and inventory
control. And the emphasis of this research in on Nike Lake Resort enugu, Enugu
State. Furthermore, the rationale for the research was highlighted. In addition
works be different authors were consulted and the authors duly acknowledged.
The research covers a population of 300 and sample of 50. Questionnaire were
administered to all respondents which they all responded. For the research to
have meaning, hypothesis were developed and tested. The hypotheses
developed are;
CHAPTER ONE
1.0 INTRODUCTION
Recently, high-mix low-volume production
has been accelerated through necessity by the diversification of customer’s
demand. Under these circumstances, having excess stock causes not only the
increase in the inventory cost but also decrease in profit because of
abrogation of the stock when specification of product is changed. Especially,
in the hospitality industry, proper inventory control is indispensable.
Therefore, it is necessary to make production planning that minimizes total
cost for productions with minimum inventory considering entire industry at the
same time.
Source: Odam Anat 2003 “Business
Management and control”
Many of past researches about the
production management and inventory for hospitality industry directed to
optimize production plan under the conditions of given time to be used and
exhausted or amount of production. Therefore, it exists necessity for planning
that considers both the production plan and the inventory control at the same
time.
Source: Eskow, Dennis. "Rising Stock:
Integrated Inventory Systems Help Companies Shoot Economic Rapids." 2005.
Heretofore, the inventory control and the
production planning in the hospitality industry have been hierarchically
decided. That is, inventory control system that is a superior system outputs
the production request to product by which amount of inventory fall below
reasonable inventory quantity, and the production planning system decide
production plan that is based on the production request.
However, such a method can’t necessarily
optimize total plan.
Source: Haaz, Mort. "How to Establish
Inventory Levels." 2002
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.
Source: Dennis Oscar. "Humanity and
hospitality" 2011
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.
1.2STATEMENT OF RESEARCH 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 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.
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