ASSESSING THE STRATEGIES FOR EFFECTIVE INVENTORY CONTROL IN HOTEL INDUSTRY (A CASE STUDY OF WHITE PLAIN SUITES & TOWERS AND CELEBRATION HOTEL)
Abstract
The study focused on assessing the strategies for effective inventory control in Hotel
Industry. The objective of the study was to determine effective inventory control in the
hotel industry and assess how hotel copes with production and inventory control in the
face of seasonal availability of food items. 55 Questionnaires were administered to all
the staff of the establishment and all were properly filled and returned. The data
obtain were analyzed with the use of descriptive statistics such as simple percentage
method and chi-square. The result showed that 72.73% of the respondent agreed that
effective inventory control in Hotel industry enhance profitability and 63.64% agreed
that seasonal food should be processed and package to enhance availability. It was
concluded that the importance of effective inventory control to private and public
sector cannot be over-stressed. It was recommended that training and re-training of
the staff should be encouraged so as to intimate staff with the strategies to be adopted
for effective inventory control.
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