Reference no: EM133558728

Scenario:

You have recently been hired as the inventory manager for a boutique hotel located in Sydney, Australia. The hotel is known for its excellent hospitality and has a restaurant and a small event space catering to private events. Your role includes establishing and implementing cost-effective stock purchasing and control systems for at least six stock items, monitoring the systems over one stock cycle, and producing relevant reports and data.

Instructions:

Determine stock requirements:

Assess the hotel's needs, including the restaurant and event space, and identify six key stock items that require efficient purchasing and control systems.

Stock items can be:

• alcoholic or non-alcoholic beverages
• cleaning agents and chemicals
• food:
• general stores
• housekeeping supplies
• linen
• merchandise
• uniforms

Calculate the required stock levels for each item using historical sales data, forecasting methods, and standard measures.

1. Evaluate the quality of supply for each item based on feedback from colleagues and customers.
2. Research potential suppliers and review their offerings, considering their ability to meet purchase specifications, pricing, and delivery services.
3. Develop appropriate purchase specifications for each item, taking into account factors such as budget, quality, size, and deadlines for supply.