Journal of Humanities and Social Sciences Studies

Yazarlar: Bertha Danso, Theodora Naa Maamle Whyte, Peter Owusu-Akyaw Jnr., Rita Adasi Fenteng, Loretta Akosua Akyaa

Konular:-

DOI:10.32996/jhsss.2021.3.11.3

Anahtar Kelimeler:Inventory management; Takoradi Technical University; hospitality management; supply Chain Management; sustainability

Özet: Inventory management encompasses a wide variety of tasks. These tasks differ depending on the organization. The study's main goal is to evaluate inventory management activities at Takoradi Technical University's hospitality management department. Non–experimental analysis was used to design the sample. The study's target population was hospitality students with sample sizes of 60 students. Purposive sampling was used to collect data for the analysis. The analysis relied on primary data.  To collect data for the analysis, a structured questionnaire was created with both opened-ended and closed-ended questions. Statistical Package for Social Sciences (SPSS) and Microsoft Excel were used to analyze and process the information. Frequency distribution tables, pie charts, and bar charts were used to display the findings. According to the results, the department did a commendable job of resource management in order to provide supplies for the students' practical training. The department's inventory management process was purely commercial and the proper inventory management process was implemented. Regardless, it was recommended that the hospitality department strive to keep inventory under control. Evidence for inventory management and record documentation should also be handy at all times.

---