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Inventory Management at the Theme Park

Matthew VanSchenkhof, David Baker, Jessica Cox
January 1, 2015
SKU:
BUS-004219
Region: 
North America
Topic: 
Strategy & General Management
Length: 
3 pages
Keywords: 
inventory, Inventory Management, food service, hospitality, internship
Copyrighted by: 
Journal of Critical Incidents
Student Price: 
$4.00 (€3.75)
Average rating: 
0

Erin is a catering supervisor and is responsible for requisitioning food for all catering events. She is experiencing consistency problems with the warehouse including late delivery, missing food from deliveries, and the delivery of too much food. Erin’s summer hospitality internship is half over and she is seeking to understand and solve the process issues her operation has with ordering and receiving the food in a timely manner. She is using this issue to complete an assignment required for her internship. The focus of this critical incident is on the processes involved with inventory management and how it impacts the foodservice operation.

Learning Outcomes: 
  1. Evaluate an inventory system and determine the implications of poor inventory management.
  2. Develop an inventory management plan and understand the relationship between it and an inventory control system within a central warehouse setting.
  3. Propose inventory management tools and techniques to improve existing processes.