ABSTRACT
The study assessed production strategic planning and inventory control in the hospitality industry. The objective of this study was to determine production strategic planning and inventory control in the hospitality industry, assess how hospitality industries cope with production planning and inventory control in the face of seasonal availability of food items, identify strategies to serve as a platform for future improvement in the area of purchasing food items, determine how these strategies can help in making better production planning and inventory control. The research tried to establish an understanding of production planning and inventory control. The emphasis of this research was on Hotels in aba. Furthermore, the rationale for the research was highlighted. In addition, works by different authors were consulted and the authors duly acknowledged. The research covers a population of 1200 and sample of 300. Questionnaires were administered to all respondents which they all responded. For the research to have meaning, hypothesis were developed and tested.
TABLE OF CONTENTS
Title page i
Certification page ii
Approval iii
Dedication iv
Acknowledgment v
Table of contents vi
Lists of tables ix
Abstract x
CHAPTER
ONE
INTRODUCTION
1.1 Background
of the study 1
1.2 Statement
of the problem 2
1.3 Objectives
of the study 3
1.4 Research
question 3
1.5 Significance
of the study 3
1.6 Scope
of the study 4
CHAPTER
TWO
LITERATURE
REVIEW
2.1 Conceptual
framework 5
2.2 Theoretical
Framework 10
2.3 Empirical
Framework 13
2.4 Summary
of reviewed literature 17
CHAPTER
THREE
RESEARCH
METHODOLOGY
3.0 Materials
and methods 22
3.1 Research
Design 22
3.2 Area
of study 22
3.3 Population
of study 24
3.4 Sample
and sampling technique 24
3.5 Instruments
of Data collection 24
3.6 Reliability
of the instrument 25
3.7 Validation
of Instrument 25
3.8 Method
of Data Analysis 25
CHAPTER
FOUR
DATA PRESENTATION
AND ANALYSIS
4.1 Data
presentation 26
4.2 Modal
response of respondents to the questionnaire
(based on the
highest occurrence) 36
4.3 Analysis
of the research questions which are directly relevant
to the research
objective 37
4.4 Hypothesis/Discussion
of Research Question 40
CHAPTER
FIVE
SUMMARY
OF FINDINGS CONCLUSION AND RECOMMENDATION
5.1 Summary of findings 43
5.2 Conclusion
43
5.3 Recommendations 44
5.4 Contribution
to knowledge 44
5.5 Suggestions
for further studies 44
REFERENCE
APPENDIX
LISTS OF TABLES
Table
4.12. Modal response of respondents to
the questionnaire (based on the highest
occurrence) 48
Table
4.13. The following can enhance production strategic planning and inventory
control
in hospitality industries 50
Table
4.14. Hotels can cope with production strategic planning and inventory
control
in the face of seasonal availability of food items with the following 51
Table
4.15. The followings serves as platform for future improvement in the
area
of purchasing food items 52
CHAPTER
ONE
INTRODUCTION
1.1 BACKGROUND OF STUDY
Hospitality
is a broad industry covering various hosting services including restaurants,
hotels, bars, cruise lines and many other related businesses. Globally it is a
multi-billion dollar industry with broad offerings, in Nigeria the best of
hospitality development is found in accommodations and restaurants. The
hospitality market is booming in Nigeria and with that boom comes new found
diversification in range, quality and classifications yet there is much room
for growth, diversification and standardization. The industry faces many
challenges including instability in power supply, security, negative global
publicity and the effects of the general issues facing the growth of tourism in
Nigeria. The hospitality industry can be
categorized under the service industry and refers to the provision of lodging
services, restaurants, event planning, theme parks, transportation, cruise
line, and additional fields within the tourism industry. The world over,
hospitality industry has provided high yields in returns to investors, being an
important part of development and economic emergence and attractiveness.
This
study basically is concerned with the assessment of production strategic
planning and inventory control in hospitality. This will consequently access
the extent to which stock can be controlled. Production strategic planning and
inventory control is a plan for the future production, in which the facilities
needed are determined and arranged, and how inventories will be controlled to
yield maximum result. It is a management function that involves planning,
organizing, directing, coordinating, motivating, staffing and controlling of
activities in the store and inventory. 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 accurate estimation of productive
capacity of available resources is a critical factor in hospitality industries,
yet this is one of the most difficult tasks to perform well. Production
planning should always take into account material availability, resource
availability and knowledge of future demand. The seasonal demand issue is
difficult to access both the theorist and the 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 cost of
production, inventory storage and cost of 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 affect guests, and what range
of perishable food items can be stored and over what period of time?. As opined
by Patrick (2009) that 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
The
problem of seasonal availability of food items is common to all hotels hence
difficult to manage efficiently. In terms of perishable foods especially, it
affects 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 have necessitated this study of assessment of
production strategic planning and inventory control in hospitality industries.
This is geared towards enhancing efficiency in the planning of menu, meals and
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 assess production strategic planning and
inventory control in the hospitality industry in Nigeria. Specifically, the
study seeks to;
1. Determine production strategic planning
and inventory control in the hospitality industry.
2. Assess how hospitality industries cope
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 RESEARCH QUESTIONS
The
project work seek to answer the following question
1. What are the production strategic
planning and inventory control in hospitality industries enhance profitability?
2. How does hotel cope with production
strategic planning and inventory control in the face of seasonal availability
of food items?
3. What are the strategies that serve as a
platform for future improvement in the area of purchasing food item?
4. How can these strategies help in making
better production strategic planning and inventory control?
1.5 SIGNIFICANCE OF THE STUDY
The
result of this study will be useful to all 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 strategic planning and inventory control in
hospitality industries in Nigeria with emphasis on hotels in Aba, Abia state.
It is hope that the findings of this study will found tenable to global
hospitality industries.
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