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ASSESSING THE STRATEGIES OF PRODUCTION PLANNING AND INVENTORY CONTROL IN HOSPITALITY INDUSTRY (A CASE STUDY OF JUBILEE HOTEL KADUNA)


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ABSTRACT
The aim of this research is to look at and asses the strategies of production planning and inventory control in the hospitality industry. This research work stated with a background on production planning and inventory control strategies. Then the research tried to establish an understanding of production planning and inventory control. And the emphasis of this research in on Jubilee Hotel, Kaduna. Furthermore, the rationale for the research was highlighted. In addition works be different authors were consulted and the authors duly acknowledged. The research covers a population of 300 and sample of 50. Questionnaire were administered to all respondents which they all responded. For the research to have meaning, hypothesis were developed and tested. The hypotheses developed are; 
H1: Production planning and inventory control in hospitality industry enhance profitability.
Ho: Production planning and inventory control in the hospitality industry doest not enhance profitability. In the course of the project it findings were made and recommendations were also developed to enhance profitability.       
 
TABLE OF CONTENTS 
Title page
Approval
Declaration
Dedication
Acknowledgment
Abstract
Table of contents

CHAPTER ONE 
INTRODUCTION
1.1Background of the study
1.2Statement of the problem
1.3Objectives of the study
1.4Statement of hypothesis
1.5Significance of the study
1.6Scope of the study
1.7Limitations of the study
1.8Historical background of the case study
1.9Definitions of terms

CHAPTER TWO
LITERATURE REVIEW
2.0Introduction
2.1Theories of strategies of production Planning and inventory control
2.2Production planning and inventory   control in the hospitality  Industry
2.3An appraisal of operations in Jubilee Hotel Kaduna
2.4Production planning and inventory control procedure
2.5Assessing the strategies used and the improvements required if any

CHAPTER THREE
RESEARCH METHODOLOGY 
Research design
3.1Research population
3.2Sample size and sampling technique
3.3Method of gathering data
3.4Justification of method used
3.5Method of data analysis
3.6Justification of instrument used.

CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
4.1Data presentation
4.2Data analysis
4.3 Test of Hypothesis

CHAPTER FIVE
SUMMARY OF FINDINGS CONCLUSION AND RECOMMENDATION 
5.1Summary of findings
5.2Conclusion
5.3Recommendations
Reference
Appendix

ASSESSING THE STRATEGIES OF PRODUCTION PLANNING AND INVENTORY CONTROL IN HOSPITALITY INDUSTRY (A CASE STUDY OF JUBILEE HOTEL KADUNA)
For more Info, call us on
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or
+234 8093 423 853

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    Details

    Type Project
    Department Business Administration and Management
    Project ID BAM1742
    Price ₦3,000 ($20)
    No of Pages 45 Pages
    Format Microsoft Word

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