P

<str
ong>CH
APTER
ONE</st
rong>
INTRODUCTION
 
<ol>
<li>BACKGROUND OF THE STUDY</li>
</ol>
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.
 
<ol>
<li>STATEMENT OF THE PROBLEM</li>
</ol>
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.
 
<ol>
<li>OBJECTIVES OF THE STUDY</li>
</ol>
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;
<ol>
<li>Determine production planning and inventory control in the hospitality
industry.</li>
<li>Assess how jubilee hotel copes with production planning and inventory control in
the face of seasonal availability of food items.</li>
<li>Identify strategies to serve as a platform for future improvement in the area of
purchasing food items.</li>
<li>Determine how these strategies can help in making better production planning and
inventory control.</li>
</ol>
 
<ol>
<li>STATEMENT OF HYPOTHESIS</li>
</ol>
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
<ol>
<li>SIGNIFICANCE OF THE STUDY</li>
</ol>
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.
 
<ol>
<li>SCOPE OF THE STUDY</li>
</ol>
The study is limited to the production planning of menu and food items inventory
control in hospitality industry.
 
<ol>
<li>LIMITATIONS OF THE STUDY</li>
</ol>
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.
 
<ol>
<li>HISTORICAL BACKGROUND OF THE CASE STUDY</li>
</ol>
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
<ol>
<li>House keeping department</li>
<li>Front office department</li>
<li>Food and beverage department</li>
<li>security department</li>
</ol>
 
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.
 
<ol>
<li>DEFINITIONS OF TERMS</li>
</ol>
YM:
 &nbs
p; Yield manager
HTF: &nbsp
; &nb
sp; Hospitality training foundation
HCMA: Hotel and Catering Management Association
WTTC: World Travel and Tourism Council
P.P.A.I.C: &
nbsp; 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:
 &nbs
p; 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. 
 
 
 
CHAPTER TWO
REVIEW RELATED LITERATURE
<ol>
<li>INTRODUCTION</li>
</ol>
The hospitality industries are an industry which requires innovative operational

procedures at all times if the dynamics brought about by tourism is to be managed
effectively.
 
A number of strategies have been suggested, however, the effectiveness of these
strategies have often not been assessed to justify the reason for their adoption.
The literature review for this study was carried under the following subheads.

 
Theories of strategies of production planning and inventory control.
Production planning and inventory control in the hospitality industry.
 
An appraisal of general operations in Jubilee Hotel Kaduna. 

roduction planning and inventory control procedures.
Assessing the strategies used and the improvement required, if any.
 
<ol>
<li>THEORIES OF STRATEGIES OF PRODUCTION PLANNING AND
INVENTORY CONTROL</li>
</ol>

 The theories that give production planning and
inventory control is any industry in based on the need to ties every production effort to
wisely and methodically controlled inventory.
 
Lolli (2008) states that production planning is at the center of any manufacturing
process. It main purpose is to minimize production time and cost efficiently in the
work place.
 
Production planning incorporate a multiplicity of production planning element

ranging from the every day activities of staff to the ability to realize accurate delivery
time for the client (Bindi 2009).
 
In a related development Regatteri (2007) states that with effective production
planning operation at alts nucleus, any form of manufacturing process has the
capability to exploit its full potential.
 
According to Manzine (2009) theory is an ass8umption or system accepted

principles and rules of procedure based on limited information or knowledge, devised
to analyze, predict or otherwise explain the nature of behaviour of a specified set of
phenomena.
Theories of production planning and inventory control is that production control

must be maintained at an optimum level, and inventory control is only a
secondary control, whose main function is to given warning when something goes
wrong and the stock tends to exceed the safe maximum value burdge (2001).
Similarly Manzine (2009) revealed that the production planning strategies are the
anticipatory stock policy and increased ration policy. These strategies appear to be
suitable for organization which has to manage seasonable demand with a simple and
robust method.
 
<ol>
<li> PRODUCTION PANNING IVENTORY CONTROLLING
HOSPITALITY INDUSTY</li>
</ol>
The hospitality products consist of tangible and intangible elements of foods

drinks and accommodation together with the services, atmosphere and image that
surround and contribute product. The hospitality industry contain many of the
characteristics of service industries with the added implication of the production
process. 
 
In the word of Kinto (2003), it is the production and delivery often with a set of
period of time.
Most hospitality business need a sustainable amount of investment in plant and

premises.
 
Victor (2003) states that this creates high fixed cost/low variable cost in servicing
a room which are minimal, although this itself, particularly in the luxury, hotel
market, has a high fixed cost.
 
In the hospitality industry managing customer demand to achieve optimum

volume is extremely complex.
 
Sheinblum (2009) opines that too few customers could mean financial ruin. Too
many customer without the requires resource could lead to dissatisfaction. It makes
the scheduling of resources also difficult, if too many staffs on duty leave the
hospitality, no profitability. Therefore by way of planning well it will contribute to the
successful operation of the hospitality business. 
 
Hospitality industry plan their meals with available items in stock and the number
of the guest they have in the rooms. The production objectives are required as well as
ensuring that the operations progress as planned.
 
According to Lyson (2006) inventory control refers to the technique use to ensure
that stock of raw-material and other supplies, work in progress and furnished good are
kept in the appropriate levels t0o ensure maximum service as at when require.
 
Similarly, Kinto (2003) states that the controlling people and products preventing
pilfering as well as improving performances checking the staff arrive on time, do not
leave before time and do not misuse time in between, checking that products that is to
say, the correct quantity checking to prevent waste; checking the disappearance of a
quantity of food, supervising the cooking of the meat so that shrinkage is minimized
and reproaching an unpunctual member of the team.
 
The standards of any hospitality industry are dependent on the supervisor doing
his or her job efficiently and standard are set and maintained by effective control
which is the function of the manager.
 
Function is another area in the hospitality industry and its need to be planned well
for the effective management of the organization.
 
Victor (2003) also further said that, managing a function can be described as the
service of food and drink at a specific time and place, for a given number at a known
price.
 
Hospitality functions; social functions, business functions are sometimes called

banquet however the world formal is normally used to described a large formal
occasion.
 
For a manager to plan this function properly he has to get information in advance.
In order for him asses the profit margins to be achieve a good plan is necessary.
This will then aid the control procedures and help to establish yardsticks against
which the performance of function may be measured.
 
Function menus are usually pre-listed with the desire profit margins added to
them.
These menus will generally have a standard set of purchasing and operational
specifications added to them. However there is normally a flexible elements
added to it. It is not usually for a banqueting manager to offer addition to the menu at
o additional cost to the client in order to capture the business in a competitive
environment.
 
Victor (2003), also said that for making the planning function properly customers
are usually invited for a detail view of the venue, menu tasting. During the menu
tasting the customer encouraged to discuss their requirement than food and beverage
manager will gather this information. Each department has it own budget to reach,
resources for each department must be deployed and used effectively in order to
maximize profitability.
Expenditure for each function is controlled on daily basis. The head chef must be
aware of the total food expenditure target for each function. All cost must be
controlled through the careful management of resources. Staffing need to be kept to
minum without comprising the quality. The function must be executed as planned in
line with the clients needs. 
 
<ol>
<li>AN APPRAISAL OF GENERAL OPERATIONS IN JUBILEE HOTEL
KADUNA </li>
</ol>
FRONT OFFICE DEPARTMENT
Throughout the world more people that ever travel on business, pleasures and for
other purposes. More people than ever stay at hotels. Their first impressions of an
hotel from, and the way they are received leaves indelible impression. These first
impressions are often the most lasting ones. Therefore, the importance of good front
office in a hotel cannot be over emphasized.
Majority of hotels derived their income from the rooms. Two hotel activities are
responsible for earning its revenue, housekeeping, which prepares the room and looks
after the guest comfort during his stay, and the front office which sells the rooms.
In Jubilee Hotel these are in progress as the should be.
 
RECEPTION DESK
This is the first office of call by a guest on entering the hotel, and gets his
impression about the hotel. From this section the hotel reception office deals with the
general enquiries about accommodation, receiving and welcoming of guests,
checking-in of guest and allocating of rooms, maintenance of room keys and generally
acting as an information clerk either answering guest question directly or referring
them to the appropriate department of the hotel. 
BILLING OFFICE
As soon as a guest has registered, a guest account is opened. It will throughout the
stay all charges and credits pertaining to the guest’s use of the hotel facilities
and services. They include;
Room charge;
Restaurant- for food consumed; beverage; and laundry.
TELEPHONE (SWITCH BOARD)
The organization has a lines internal extension, that connect with the guest outside
caller from the switch board and charges incurred are sent to be posted into his bills in
the billing office. Persistent power outage is a problem in Jubilee Hotel.
 
PORTER
The head porter is traditionally a man of high status in the hierarchy of hotel,
responsible for guest keys, main, car hire baggage and other guest services.
Efforts are into gear to start full car hire service at Jubilee Hotel.
 
RESTAURANT
The restaurant is a service area where guests are seated, make orders from the
menu list and served by the waiter. In Jubilee Hotel they serve both Nigerian and
Continental dishes. Only ala’ carte menu are offered in the restaurant.
 
ROOM SERVICE
This is when guest place order for food to be brought to their room.
Usually an extra charge is added for service when food is taken to the guest in the
room, the waiter later goes back to clear the plates.
This order of meal is usually done through telephone facility i.e the guest order for
a meal through a phone for room service. 
 
 
BAR
There is a mini bar in Jubilee Hotel. The main bar is within the restaurant the mini
bar is restricted only to Non alcoholic drink ranging from Carbonated water to natural
spring, fruit juice drink and malt drinks. It functions at every hour of the day 24
hours.
 
BANQUETING
This type of service takes place at such occasions as luncheons, wedding

cocktails, seminars, training and meetings.
There are two service in banqueting namely; plate service and buffet service.
Jubilee hotel operates Buffet services.
 
HOUSEKEEPING 
The housekeeping is a department in the hotel that takes care of guest rooms and
hotel environment as a whole. It also keep forgotten items for the owners, (guest
property).
 
ROOM MAID
The room maid have the following work to;
<ol>
<li>To every floor is attached a steward (maid for proper dressing of the rooms).</li>
<li>The room maid collect items needed for cleaning every morning and about their
every day cleaning.</li>
<li>They strip off the dirty bedding lines for the new ones.</li>
<li>They refill the hot water flask with a clean boiling water, clean and fill up the tea
accompaniment for the guest check the water glass and make it cleans.</li>
<li>exchange the old line for new ones which are comfortably and neatly ironed by
laundry staff.</li>
</ol>
 
GARDENERS
The gardeners are solely responsible for the maintenance of flower plant with the
premises of the hotel. They trim the flower to give uniform, beautiful shape.
 
 
LAUNDRY
<ol>
<li>This is a section under the housekeeping departments services are rendered to
guest of the hotels, and to other customers not lodging in the hotel.</li>
<li>They also clean all the linen used in the hotel such as bed sheets, pillow cases,
blankets, table cloth hand towels.</li>
</ol>
 
SECURITY
This section provides security to the guests and their properties. They check
movement of people in and out of the hotel to avoid possible pilfering by staff and
guests.
 
PUBLIC AREA CLEANER
They clean the public area such as toilet corridors, bars, waiting rooms reception
etc. 
 
 
<ol>
<li>PRODUCTION PLANNING AND INVENTORY CONTROL
PROCEDURES IN JUBILEE HOTEL KADUNA.</li>
</ol>
 
THE KITCHEN 
The kitchen is a place where food is prepared cooked and portioned. The kitchen
produces both Nigerian and continental dishes.
In jubilee hotel production planning and inventory control procedures is done in
the following format.
<ol>
<li>The chef is the over all head of the kitchen and He/she reports directly to the food
and beverage manager.</li>
<li>He/she is responsible for signing and collecting all the food items from the store.
He makes requisition for the things need in the kitchen. </li>
<li>He takes note of the profit margin as regards to food.</li>
<li>He calculates the sale for each day and keeps record of daily sales for the purpose
of compassion i.e the cost of food items used and the total amount of sales. This is
done in order to know if the business is at loss or profit.</li>
</ol>
The kitchen produces A la’ carte menu and banqueting menu. 
 
<ol>
<li>ASSESSING THE STRATEGIES USED IN JUBILEE HOTEL IN ALL
THE VARIOUS DEPARTMENTS. </li>
</ol>
 
THE FRONT OFFICE DEPARTMENT 
Front office it is situated near the front hall or lobby of the hotel and it’s
function include making reservation, confirmation of reservation, welcoming,
registering and checking in of guests, selling accommodation and other service,
offering and receiving information. 
 
The front office of Jubilee Hotel is operated manually. For them to improve their
services they should introduce the method of using computer to handle their activities
in the hotel. By using computer it will handle information accurately quickly and
more economically.
 
RESTAURANT AND ROOM SERVICE
The restaurant is a service area where guest are seated and make order from the
menu list and served by the waiter. In Jubilee Hotel there is only one restaurant which
serve 40 guest at a time.
 
The restaurant serve both Nigeria breakfast, and like wise lunch and dinner.
In Jubilee Hotel the only service A la. Carte menu. For them to improve more in
their service they should also serve table d’ note menu to enable them provide
guest with immediate food.
 
HOUSEKEEPING
The housekeeping is a department in the hotel that takes care of guest rooms and
hotel environment as a whole.
 
The strategies that Jubilee Hotel used in terms of light, that which affects many
business today.
The hotel only provides light in the night and guests complain of not enjoying
light for 24 hours.
For hotels to satisfy their customers they should provide 24 hours light. To do that
they may need to increase the price of accommodation.
 
After all, customer’s satisfaction is the only difference between the success
or failure of hotel operations.
Besides, the customer enjoy a much better attention and faster service at a time
when required thereby giving them value for their money.
 
 
The plan production planning and inventory control in hospitality industry is to

pan meals with available items in stock and the number of the guest they have in the
rooms so that they can avoid these costs that they may be associated with carrying too
much stick or tool low stock level.
 
The assessing strategies of be use in the hotel should be improved since they need
to be giving then customers value for their money no matter how expensive the
accommodation, so far they get what they want.
 
CHAPTER THREE
RESEARCH METHODOLOGY
 
3.1
RESEARCH DESIGN 
The sunny research method was used for this study. This was considered
appropriate because survey design generally can be used to effectively investigate
problems in realities settings. The survey method have the advantage of collecting as
many data as possible through the process of questionnaires interview schedule, it
equally gives one the chance (advantage) of giving closer to the respondents.
The survey design will also allow the researcher to examine several variable and
used multivariate statistics to analyzed data.
 
3.2
RESEARCH POPULATION 
The population of this study comprises 300 staff of jubilee hotel Kaduna.
Out of a working population of 50 were selected for the basis of drawing

conclusion about the subject matter.
 
<ol>
<li>SAMPLE SIZE AND SAMPLING TECHNIQUES </li>
</ol>
Random sampling techniques was used in selecting the population of the study in
which a total of fifty (50) which representing 10% of the population as agreed
by Rosco (1975)
 
<ol>
<li>METHOD OF GATHERING DATA </li>
</ol>
The questionnaire were designed and distributed to respondents and retrieved by

the researcher.
 
The questionnaire designed are administered to (50%) respondents to

gather information.
 
<ol>
<li>JUSTIFICATION OF METHOD USED </li>
</ol>
The researcher design questionnaires do not call for names, signature or other
form of identifications, respondents were able to be more sincere and objective in
their responses, likewise, the use of direct matter experts in related filled of the study,
knowing the essence of the research will want to supply every information as connect
and reliable as possible.
 
<ol>
<li>METHOD OF DATA ANALYSIS </li>
</ol>
The data collected has been presented in tables and simple percentage for the
purpose of drawing conclusions and suggestion.
Researcher used chi-square

 Xz = E [O – E ]z

 &nbs
p;
 E
Where O = Actual Value
E = Expected Value
Z = constant. 
 
<ol>
<li>JUSTIFICATION OF INSTRUMENT USED </li>
</ol>
The researcher considered survey methods more suitable because it enables the
researcher to obtain all the relevant facts and the required information regarding the
production planning and inventory on the organization.
 
 
 CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
DATA PRSENTATION
This chapter presents in sequence the various data obtained from the organization
(Jubilee Hotel) for the purpose of the study. The data are presented in tabular form
and not all members of staff were served with the copies of questionnaire. They were
given on simple selected random sampling. Fifty (50) copies of questionnaire were
administered.
 
Question 1: Through those who plan for meals are?
Table 1
<table border="1" cellpadding="0" cellspacing="0" style="width:540px">

<tbody>
<tr>
<td style="width:156px">
OPTION 
</td>
NO OF RESPONDENT
</td>
PERCENTAGE
</td>
</tr>
<tr>
Kitchen staff
</td>
4
</td>
8
</td>
</tr>
<tr>
Head chef
</td>
9
</td>
18
</td>
</tr>
<tr>
Supervisor
</td>
16
</td>
32
</td>
</tr>
<tr>
Manager
</td>
21
</td>
42
</td>
</tr>
<tr>
TOTAL
</td>
50
</td>
</td>
</tr>
</tbody>
</table>
 Source: Field survey 2009
 
Question 2: How do you order for food items from the
store?
<table border="1" cellpadding="0" cellspacing="0">

<tbody>
<tr>
</td>
</td>
</td>
</tr>
<tr>
Written note
</td>
28
</td>
56
</td>
</tr>
<tr>
Requisition
</td>
4
</td>
8
</td>
</tr>
<tr>
Verbal instruction
</td>
10
</td>
20
</td>
</tr>
<tr>
Store issuing voucher
</td>
8
</td>
16
</td>
</tr>
<tr>
</td>
</td>
</td>
</tr>
</tbody>
</table>
 Question 3: How do you determine the cost of

production planning and inventory control?
 
 
<tbody>
<tr>
</td>
</td>
</td>
</tr>
<tr>
Auditor
</td>
6
</td>
12
</td>
</tr>
<tr>
Finance
</td>
3
</td>
6
</td>
</tr>
<tr>
Accountant
</td>
41
</td>
82
</td>
</tr>
<tr>
</td>
</td>
</td>
</tr>
</tbody>
</table>
 
Question 4: How do you cost your accommodation

service/

<tbody>
<tr>
</td>
</td>
</td>
</tr>
<tr>
Variable price
</td>
10
</td>
20
</td>
</tr>
<tr>
Fixed price
</td>
23
</td>
46
</td>
</tr>
<tr>
All of the above
</td>
17
</td>
34
</td>
</tr>
<tr>
</td>
</td>
</td>
</tr>
</tbody>
</table>
 
 
 
 
 
Question 5: How do you purchase your perishable food

items?

<tbody>
<tr>
</td>
</td>
</td>
</tr>
<tr>
Everyday
</td>
9
</td>
18
</td>
</tr>
<tr>
Once in a month
</td>
16
</td>
32
</td>
</tr>
<tr>
Every week
</td>
21
</td>
42
</td>
</tr>
<tr>
</td>
4
</td>
8
</td>
</tr>
<tr>
</td>
</td>
</td>
</tr>
</tbody>
</table>
 
 Question 6: What are those items?

<tbody>
<tr>
</td>
</td>
</td>
</tr>
<tr>
Cabbage and carrot
</td>
7
</td>
14
</td>
</tr>
<tr>
Lettuce
</td>
10
</td>
20
</td>
</tr>
<tr>
Carrot
</td>
3
</td>
6
</td>
</tr>
<tr>
</td>
30
</td>
60
</td>
</tr>
<tr>
</td>
</td>
</td>
</tr>
</tbody>
</table>
Question 7: When food price fluctuate due to inflation how do

you handle it?
<table border="1" cellpadding="0" cellspacing="0">

<tbody>
<tr>
</td>
</td>
</td>
</tr>
<tr>
By changes in the menu
</td>
10
</td>
20
</td>
</tr>
<tr>
By assessing customer demand
</td>
17
</td>
34
</td>
</tr>
<tr>
By price increase
</td>
23
</td>
46
</td>
</tr>
<tr>
</td>
</td>
</td>
</tr>
</tbody>
</table>

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<p><str

<p>Hospitality industry is one of the leading industries in the world;</p>

<p>It contributes to prosperity creation and further economic development of a

<p>Production planning and inventory control is a management function that involves

<p>This ultimately impacts on planning of production process as a whole.</p>

<p>In terms of perishable foods especially, it affect production planning in the

<p>Specifically, the study seeks to;</p>

<p><strong>H1</strong>: production planning and inventory control in the

<p><strong>Ho</strong>: Production planning and inventory control in the

<p>Implementation of the recommendation base on the findings of this study will

<p>There are 4 principal departments</p>

<p>Each department is headed by a Manager who reports directly to the general

<p>The general Manager in turns report to the Managing Director on operational

<p><strong>HCMA</strong>: Hotel and Catering Management Association</p>

<p><strong>WTTC</strong>:&nbsp;&nbsp; World Travel and Tourism Council</p>

<p><strong>Stock control</strong>: A system materials that is adequate to meet

<p><strong>Minimum stock:</strong> A stock selected as the minimum desirable

<p><strong>Maximum stock:</strong> A stock selected as the maximum desirable

<p><strong>Inventory control:</strong> The issue of stock to be controlled in order

<p>The hospitality industries are an industry which requires innovative operational

<p>Theories of strategies of production planning and inventory control.</p>

<p>Production planning and inventory control in the hospitality industry.</p>

<p>An appraisal of general operations in Jubilee Hotel Kaduna.<br />

<p>Assessing the strategies used and the improvement required, if any.</p>

<p>Production planning incorporate a multiplicity of production planning element

<p>According to Manzine (2009) theory is an ass8umption or system accepted

<p>Theories of production planning and inventory control is that production control

<p>The hospitality products consist of tangible and intangible elements of foods

<p>Most hospitality business need a sustainable amount of investment in plant and

<p>In the hospitality industry managing customer demand to achieve optimum

<p>Hospitality functions; social functions, business functions are sometimes called

<p>In Jubilee Hotel these are in progress as the should be.</p>

<p>Restaurant- for food consumed; beverage; and laundry.</p>

<p><strong>TELEPHONE (SWITCH BOARD)</strong></p>

<p>This type of service takes place at such occasions as luncheons, wedding

<p>The room maid have the following work to;</p>

<p><strong>PUBLIC AREA CLEANER</strong></p>

<p><strong>THE KITCHEN </strong></p>

<p><strong>THE FRONT OFFICE DEPARTMENT </strong></p>

<p><strong>RESTAURANT AND ROOM SERVICE</strong></p>

<p>The plan production planning and inventory control in hospitality industry is to

<p>Out of a working population of 50 were selected for the basis of drawing

<p>The questionnaire were designed and distributed to respondents and retrieved by

<p>The questionnaire designed are administered to (50%) respondents to

<p>Researcher used chi-square</p>

<p>Where O = Actual Value</p>

<p>E = Expected Value</p>

<p><strong>DATA PRESENTATION AND ANALYSIS</strong></p>

<p><strong>Question 1:</strong> Through those who plan for meals are?</p>

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<p>&nbsp;<strong><em>Source:</em></strong><em> Field survey 2009</em></p>

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<p>&nbsp;<strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p>&nbsp;<strong>Question 3:</strong> How do you determine the cost of

<p>&nbsp;<strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p><strong>Question 4:</strong> How do you cost your accommodation

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<p>&nbsp;<strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p><strong>Question 5: </strong>How do you purchase your perishable food

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<p>&nbsp;<strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p>&nbsp;<strong>Question 6:</strong> What are those items?</p>

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<p><strong>WTTC</strong>: World Travel and Tourism Council</p>

<p> <strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p> <strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p> <strong>Question 3:</strong> How do you determine the cost of

<p> <strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p> <strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p> <strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p> <strong>Question 6:</strong> What are those items?</p>

<p> <strong><em>Source:</em></strong><em> Field survey 2009</em></p>

<p> <strong><em>Source:</em></strong><em> Field survey 2009</em></p>