Description
The word "thesis" comes from the Latin word "dissertatio", which means "struggle", "discussion" or "detailed discussion". Which was originally dissertatio only one kind thesis paper that the core performance of the promotion, t
Inventory Management for the Club Level Hotel Arts Barcelona
Watcharin Choovej
Silpakorn University International College, 2010
Abstract As hotel industries play an important role in world business and rapidly grow up through the difficult time of economy. I believe that the internship program given a lot of experiences and real action in today worldwide business. A chance of being an internship student would give a lot of thing back into life including knowing each culture, personality, and working with people from differences backgrounds. This dissertation was conducted for the purpose of improving the business to the section that I have worked for during my internship with Hotel Arts Barcelona. The project could give a lot of suggestion and recommendation to smooth the process of inventory control at club level. As the Inventory Control is one of the important methods in every organization and it can help the company to stabilize the business operation each day. The project mainly concern about inventory control which I believe is one of the most important factors that with carry on the business smoothly. It acts as a system which can affect the profit of an organization internally.
Keywords: inventory, factors, hotel, food and beverage
1. Introduction The project mainly concern about inventory control which I believe is one of the most important factors that will carry on the business smoothly. It acts as a system which can affect the profit of an organization internally. I have pay more attention to the issue and discussed with my manager, Patrizia Hofer regarding the improvement of the order process at our Club level and more than that I would like to give my suggestion on the inventory storage management to keep all items more usable and long-lasting and controllable. Since I had only four months to work as a Club Concierge, my project is only the guideline for completion of the full process of the inventory controls. Also, I have tried my best to finish and organize the process as much as I can. I have been observing the trends of each item carefully and found out that some of the item we do not even need it. The storage area listed for the improvement of the club level pantry. I have suggested some of the details regard the correct storage for each item so we can utilize the best of each item. However, I have recommended some of the strategies to maximize the usage of each item. 1.1 The Club Issues The inventory control problem may be caused from many factors. The major problem in our Club Level occurred when the stock was not properly checked at the time of receive, for example, the quantity of the merchandise which we had ordered earlier always met the request but the quality itself is other story which may cause us to pay more than we get, and the most important is the there are a difference person doing the inventory each time without any communication. The creation of a team to check and specialize on the inventory order at each shift would be a best way out. We should implement the log-book system which serves as the most efficient communicative method within the department for better understanding and it can also help reduce any mistake that might occur in our department in the future. Absolutely, we have briefing before each shift but mainly focus on our guest and the service. Some of the incidents are not convey to our team in proper way. As the order sometimes is in a huge amount over the usage because we schedule to do the order only two times a week, reschedule of inventory order would be a better way to reduce the storage size and waste items. Moreover, the record of the responsible person is not in use which makes us very inconvenience when something goes wrong.
1.2 The Process of Improving Above is my suggestion and expectation of doing this project. However, my project begins with editing some documents to match up with the entire requirement we needed. As I started check and compare all documents from Finance Department, Purchasing Department and our department. I found out that the problem occurs because the items are not match and we sometime mistakenly put it in the wrong order categories.
The Inventory Expenses The graph shows that our inventory is used up starting from July until the end of October between year 2008 and 2009. It shows that the peak season of our club level is in September and the number is going down later. The spending of our club almost reaches to 8000on September. In each year, the peak season start from August until the end of October because the weather is warming down and Barcelona is one of the best architecture in the world. With the nice beaches and architecture, it attracts a thousand of people each year to this city. As the promotion of the city and hotel, the upgrade for royal customers, and more people pay to stay at the club level in Hotels Arts. The risen of expenses reach higher in 2009. As we know how much we need compare with the occupancy rate, we can realize how large the order going to be. There are many benefits from reducing the storage stock such as we can stabilize our financial situation and pay only what we need. Additionally, we have found that the payments of each inventory are increasing rapidly without controls. After we have checked the entire inventory and realize that we did not receive the correct amount we have ordered sometime or receive the wrong items which we did not return back to purchasing. Because of the item in each record from each department that we needed to update and delegate all the information are difference has resulted in the confusion. For Example, our pedido recorded as Educorante instead of Sacarina Arts Caja 150 Sobres 1 GR as both financial and purchasing do. Moreover, the consumes (the stock checking form), the monthly financial report that we need to
fill in and send back to financial department are not updated and the calculation is wrong in Microsoft excel. After I have started with matching up all the items and edit our record according to both purchasing and financial department so we can have to update and correct pedido (the order form). Then, I have updated all the price of the item with the purchasing department which showed in both unit price and price per box according to each item. After that I have create the new consumos with all updated price and new pedido for the food and beverage. Nevertheless, I have listed the item that we always need but there are not exist in the system for purchasing to add on our system to minimize the time of ordering and more efficient process. The list below showed the item needed to be adding on our system; 1. 2. 3. 4. 5. All of the revolution tea Potatoes Chips All of Mermalada Bolsas Plastico Transparente Agua Perrier con gas 0.33
As the quantities of entire inventories are one of the important factors that effect the financial situation in the club. For example, I have found that we always received only 6 packs of milk per box instead of the 12 as seen in the purchasing pedido record. I have mentioned to purchasing department which they have informed that the system should be more update and they will correct it later. As the previous pedido (the stock purchase checklist) which the entire items are not separate in a proper category but the current pedido (APPENDIX A) which I have separate the entire inventory into category. With our new pedido, it was done according to the record from purchasing and financing department. All the will be introduce and updated into our system of ordering the inventory within the end of August. The problem risen when we enter to the system, finish and send the order into MC (Material Controls) program, it is quite hard to make any amendment or update because it all have to be make from the Inventory Store Officer. Moreover, the listed name of each inventory may cause the confusion to concerned departments. I have corrected and matched up the entire inventory and update it into our department system which it is easy and better for us to redo our system rather than asking the entire department to redo their order. Then the file has been uploading into to folders in our hard disk so we can use the new form to do the purchase order. The Standard of performing the pedido and inventory order has edited to the update one and used as the standard of procedure. 1.3 The Standard of Procedure
The Standard of Procedure divided into two steps. First, the stock purchase checklist (the pedido) which the food inventories are check before the end of operation on the specific day. Second, the consumption of food inventory checklist (the consumes) which tells us about the usage of each items by its categories. For the pedido, it needs to follow the step below; The pedido need to be done on Sunday, Tuesday and Thursday The food inventory form the pedido must deliver on Monday, Wednesday, and Friday The occupancy rate should be check before making and order. The responsible person must indicate the date of doing the pedido, the number needed to be order in each item in column “order” and indicate the name who did the pedido at the end
For the Consumos, the following procedure should be implementing; ? The pedido must be update in “received” row. The date and amount received must be identified. ? Item with blue color must be put by number of unit such as 12 botellas put 12 (the formula will multiply it with the number and total all the total unit column) ? Item with red color indicate that the item used the price from old financing system ? The consumes must be sending to purchasing department before the end of every month. ? Each document can be copy and paste with the formula For all documents, I have separated all items into a sub group of the same category. I have made it to be more systematic the foam is approval be my manager. Besides setting up the new standard of procedure, the introduction of Just in time (JIT) system would be one of the best ways out to solve the problem and bring us the better storage system because we do not have to many inventoried in stock. As I have known that we can issue the pedido more than twice a week which I believe it will help the JIT system to be more efficient. The pre-process of JIT starts with checking of the entire inventories in detail which we always done it every month. Then list out the required inventory in stock must be introduced which may vary seasonally. At last, we have to organize the inventory at the proper place sot all products will not be wasted. For example, the perishable and non-perishable should be separately and, the storage should be in good condition such as the temperature and cleanliness.
Furthermore, I believe that the introduction of First in First out (FIFO) should be recognized by everyone. With FIFO, we can reduce the infected inventory especially for perishable product. We need to pay more attention to the expired date and duration of each perishable item because it is a waste of money to throw away things that expired.
doc_599183012.pdf
The word "thesis" comes from the Latin word "dissertatio", which means "struggle", "discussion" or "detailed discussion". Which was originally dissertatio only one kind thesis paper that the core performance of the promotion, t
Inventory Management for the Club Level Hotel Arts Barcelona
Watcharin Choovej
Silpakorn University International College, 2010
Abstract As hotel industries play an important role in world business and rapidly grow up through the difficult time of economy. I believe that the internship program given a lot of experiences and real action in today worldwide business. A chance of being an internship student would give a lot of thing back into life including knowing each culture, personality, and working with people from differences backgrounds. This dissertation was conducted for the purpose of improving the business to the section that I have worked for during my internship with Hotel Arts Barcelona. The project could give a lot of suggestion and recommendation to smooth the process of inventory control at club level. As the Inventory Control is one of the important methods in every organization and it can help the company to stabilize the business operation each day. The project mainly concern about inventory control which I believe is one of the most important factors that with carry on the business smoothly. It acts as a system which can affect the profit of an organization internally.
Keywords: inventory, factors, hotel, food and beverage
1. Introduction The project mainly concern about inventory control which I believe is one of the most important factors that will carry on the business smoothly. It acts as a system which can affect the profit of an organization internally. I have pay more attention to the issue and discussed with my manager, Patrizia Hofer regarding the improvement of the order process at our Club level and more than that I would like to give my suggestion on the inventory storage management to keep all items more usable and long-lasting and controllable. Since I had only four months to work as a Club Concierge, my project is only the guideline for completion of the full process of the inventory controls. Also, I have tried my best to finish and organize the process as much as I can. I have been observing the trends of each item carefully and found out that some of the item we do not even need it. The storage area listed for the improvement of the club level pantry. I have suggested some of the details regard the correct storage for each item so we can utilize the best of each item. However, I have recommended some of the strategies to maximize the usage of each item. 1.1 The Club Issues The inventory control problem may be caused from many factors. The major problem in our Club Level occurred when the stock was not properly checked at the time of receive, for example, the quantity of the merchandise which we had ordered earlier always met the request but the quality itself is other story which may cause us to pay more than we get, and the most important is the there are a difference person doing the inventory each time without any communication. The creation of a team to check and specialize on the inventory order at each shift would be a best way out. We should implement the log-book system which serves as the most efficient communicative method within the department for better understanding and it can also help reduce any mistake that might occur in our department in the future. Absolutely, we have briefing before each shift but mainly focus on our guest and the service. Some of the incidents are not convey to our team in proper way. As the order sometimes is in a huge amount over the usage because we schedule to do the order only two times a week, reschedule of inventory order would be a better way to reduce the storage size and waste items. Moreover, the record of the responsible person is not in use which makes us very inconvenience when something goes wrong.
1.2 The Process of Improving Above is my suggestion and expectation of doing this project. However, my project begins with editing some documents to match up with the entire requirement we needed. As I started check and compare all documents from Finance Department, Purchasing Department and our department. I found out that the problem occurs because the items are not match and we sometime mistakenly put it in the wrong order categories.
The Inventory Expenses The graph shows that our inventory is used up starting from July until the end of October between year 2008 and 2009. It shows that the peak season of our club level is in September and the number is going down later. The spending of our club almost reaches to 8000on September. In each year, the peak season start from August until the end of October because the weather is warming down and Barcelona is one of the best architecture in the world. With the nice beaches and architecture, it attracts a thousand of people each year to this city. As the promotion of the city and hotel, the upgrade for royal customers, and more people pay to stay at the club level in Hotels Arts. The risen of expenses reach higher in 2009. As we know how much we need compare with the occupancy rate, we can realize how large the order going to be. There are many benefits from reducing the storage stock such as we can stabilize our financial situation and pay only what we need. Additionally, we have found that the payments of each inventory are increasing rapidly without controls. After we have checked the entire inventory and realize that we did not receive the correct amount we have ordered sometime or receive the wrong items which we did not return back to purchasing. Because of the item in each record from each department that we needed to update and delegate all the information are difference has resulted in the confusion. For Example, our pedido recorded as Educorante instead of Sacarina Arts Caja 150 Sobres 1 GR as both financial and purchasing do. Moreover, the consumes (the stock checking form), the monthly financial report that we need to
fill in and send back to financial department are not updated and the calculation is wrong in Microsoft excel. After I have started with matching up all the items and edit our record according to both purchasing and financial department so we can have to update and correct pedido (the order form). Then, I have updated all the price of the item with the purchasing department which showed in both unit price and price per box according to each item. After that I have create the new consumos with all updated price and new pedido for the food and beverage. Nevertheless, I have listed the item that we always need but there are not exist in the system for purchasing to add on our system to minimize the time of ordering and more efficient process. The list below showed the item needed to be adding on our system; 1. 2. 3. 4. 5. All of the revolution tea Potatoes Chips All of Mermalada Bolsas Plastico Transparente Agua Perrier con gas 0.33
As the quantities of entire inventories are one of the important factors that effect the financial situation in the club. For example, I have found that we always received only 6 packs of milk per box instead of the 12 as seen in the purchasing pedido record. I have mentioned to purchasing department which they have informed that the system should be more update and they will correct it later. As the previous pedido (the stock purchase checklist) which the entire items are not separate in a proper category but the current pedido (APPENDIX A) which I have separate the entire inventory into category. With our new pedido, it was done according to the record from purchasing and financing department. All the will be introduce and updated into our system of ordering the inventory within the end of August. The problem risen when we enter to the system, finish and send the order into MC (Material Controls) program, it is quite hard to make any amendment or update because it all have to be make from the Inventory Store Officer. Moreover, the listed name of each inventory may cause the confusion to concerned departments. I have corrected and matched up the entire inventory and update it into our department system which it is easy and better for us to redo our system rather than asking the entire department to redo their order. Then the file has been uploading into to folders in our hard disk so we can use the new form to do the purchase order. The Standard of performing the pedido and inventory order has edited to the update one and used as the standard of procedure. 1.3 The Standard of Procedure
The Standard of Procedure divided into two steps. First, the stock purchase checklist (the pedido) which the food inventories are check before the end of operation on the specific day. Second, the consumption of food inventory checklist (the consumes) which tells us about the usage of each items by its categories. For the pedido, it needs to follow the step below; The pedido need to be done on Sunday, Tuesday and Thursday The food inventory form the pedido must deliver on Monday, Wednesday, and Friday The occupancy rate should be check before making and order. The responsible person must indicate the date of doing the pedido, the number needed to be order in each item in column “order” and indicate the name who did the pedido at the end
For the Consumos, the following procedure should be implementing; ? The pedido must be update in “received” row. The date and amount received must be identified. ? Item with blue color must be put by number of unit such as 12 botellas put 12 (the formula will multiply it with the number and total all the total unit column) ? Item with red color indicate that the item used the price from old financing system ? The consumes must be sending to purchasing department before the end of every month. ? Each document can be copy and paste with the formula For all documents, I have separated all items into a sub group of the same category. I have made it to be more systematic the foam is approval be my manager. Besides setting up the new standard of procedure, the introduction of Just in time (JIT) system would be one of the best ways out to solve the problem and bring us the better storage system because we do not have to many inventoried in stock. As I have known that we can issue the pedido more than twice a week which I believe it will help the JIT system to be more efficient. The pre-process of JIT starts with checking of the entire inventories in detail which we always done it every month. Then list out the required inventory in stock must be introduced which may vary seasonally. At last, we have to organize the inventory at the proper place sot all products will not be wasted. For example, the perishable and non-perishable should be separately and, the storage should be in good condition such as the temperature and cleanliness.
Furthermore, I believe that the introduction of First in First out (FIFO) should be recognized by everyone. With FIFO, we can reduce the infected inventory especially for perishable product. We need to pay more attention to the expired date and duration of each perishable item because it is a waste of money to throw away things that expired.
doc_599183012.pdf