Ch2
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Ch2 as PDF for free.
More details
- Words: 590
- Pages: 6
(CHAPTER 2) Literature Review A literature review can be just a simple summary of the sources, but it usually has an organizational pattern and combines both summary and synthesis. A summary is a recap of the important information of the source, but a synthesis is a re-organization, or a reshuffling, of that information. It might give a new interpretation of old material or combine new with old interpretations. Or it might trace the intellectual progression of the field, including major debates. And depending on the situation, the literature review may evaluate the sources and advise the reader on the most pertinent or relevant.
2.1: Identifying Research Questions:-
Identifying research question means to identify the basics critical situation on the basis of hypothesis . This study let us to know about the problems we are facing during the purchase control. 2.1.1: Review of Hypothesis:1) Thoroughly studying supplier’s material (catalogue) talking with sales representatives, and reviewing sample products can help an organization formulate quality requirements. 2) Distribution charges can be lower due to consolidation of orders and supplier may offer discounts based on greater purchase volume which indeed would affect the overall cost. 3) Effective inventory control procedures escalate distribution costs at a much faster rate than food costs which can certainly provide opportunity for maximizing profits. 2.2: Appropriate Information:2.2.1: Managing Inventory:Managing inventory is a tough task for any hospitality operation. Few companies find it easy to track orders, identify the best price, and arrange timely delivery of orders. Inventory management is an exacting job that requires intuition, specialized knowledge, and a huge ability to coordinate with suppliers and other third parties. Purchasing systems solutions help make this essential activity less painful, more efficient, and cheaper. The solutions give management a single view of their inventory throughout one or more properties. This consolidated information helps make it easier to compare vendors, manage contract pricing maintenance, and view historical information for the tracking of seasonal and special events. These systems help properties provide guests with the right goods and materials at the right time. An integrated purchasing system can help your property.
2.3: Critical Evaluation of the Information:2.3.1: Advantages:-
• • •
Take full advantage of enterprise buying power to secure better terms and prices from suppliers. Improve inventory management and reduce waste by better monitoring supply levels. Provide managers and employees with fast access to information to help them better server guests.
Managing inventory is a tough task for any hospitality operation. Few companies find it easy to track orders, identify the best price, and arrange timely delivery of orders. Inventory management is an exacting job that requires intuition, specialized knowledge, and a huge ability to coordinate with suppliers and other third parties.
2.4: Reports and Forms:-
2.4.1: Purchase Order Forms:-
2.4.2: Inventory Control Form:SOUTHERN CONNECTICUT STATE UNIVERSITY PROPERTY AND INVENTORY CONTROL OFFICE FORM I-003 Please use this form to report the authorized removal of state-owned property from SCSU for state-related business at home or at another off-campus location. Forward the completed form to Facilities Operations/Inventory Office, FO 119 BEFORE removal.
Date Equipment Removed from Campus
Requester (Please Print)
Department
Inventory Bar Code No. Item Description: Inventory Bar Code No. Item Description: Inventory Bar Code No. Item Description: Present Location: Department
Building
Off Campus Location (ADDRESS): Phone No. DATE EQUIPMENT IS TO BE RETURNED TO CAMPUS: SIGNATURE (REQUESTER): DATE: APPROVED BY: DATE: (Signature of Immediate Supervisor) ***NOTIFY THE INVENTORY OFFICE IN WRITING WHEN*** ***EQUIPMENT HAS BEEN RETURNED TO CAMPUS**
2.5: References:1- Hart, C. (1988) Book Name “Thousand Oaks”, Sage, P.14. 2- http://www.microsoft.com/industry/hospitality/solutions/purchasingsystems.mspx[24-07-2008]
2.1: Identifying Research Questions:-
Identifying research question means to identify the basics critical situation on the basis of hypothesis . This study let us to know about the problems we are facing during the purchase control. 2.1.1: Review of Hypothesis:1) Thoroughly studying supplier’s material (catalogue) talking with sales representatives, and reviewing sample products can help an organization formulate quality requirements. 2) Distribution charges can be lower due to consolidation of orders and supplier may offer discounts based on greater purchase volume which indeed would affect the overall cost. 3) Effective inventory control procedures escalate distribution costs at a much faster rate than food costs which can certainly provide opportunity for maximizing profits. 2.2: Appropriate Information:2.2.1: Managing Inventory:Managing inventory is a tough task for any hospitality operation. Few companies find it easy to track orders, identify the best price, and arrange timely delivery of orders. Inventory management is an exacting job that requires intuition, specialized knowledge, and a huge ability to coordinate with suppliers and other third parties. Purchasing systems solutions help make this essential activity less painful, more efficient, and cheaper. The solutions give management a single view of their inventory throughout one or more properties. This consolidated information helps make it easier to compare vendors, manage contract pricing maintenance, and view historical information for the tracking of seasonal and special events. These systems help properties provide guests with the right goods and materials at the right time. An integrated purchasing system can help your property.
2.3: Critical Evaluation of the Information:2.3.1: Advantages:-
• • •
Take full advantage of enterprise buying power to secure better terms and prices from suppliers. Improve inventory management and reduce waste by better monitoring supply levels. Provide managers and employees with fast access to information to help them better server guests.
Managing inventory is a tough task for any hospitality operation. Few companies find it easy to track orders, identify the best price, and arrange timely delivery of orders. Inventory management is an exacting job that requires intuition, specialized knowledge, and a huge ability to coordinate with suppliers and other third parties.
2.4: Reports and Forms:-
2.4.1: Purchase Order Forms:-
2.4.2: Inventory Control Form:SOUTHERN CONNECTICUT STATE UNIVERSITY PROPERTY AND INVENTORY CONTROL OFFICE FORM I-003 Please use this form to report the authorized removal of state-owned property from SCSU for state-related business at home or at another off-campus location. Forward the completed form to Facilities Operations/Inventory Office, FO 119 BEFORE removal.
Date Equipment Removed from Campus
Requester (Please Print)
Department
Inventory Bar Code No. Item Description: Inventory Bar Code No. Item Description: Inventory Bar Code No. Item Description: Present Location: Department
Building
Off Campus Location (ADDRESS): Phone No. DATE EQUIPMENT IS TO BE RETURNED TO CAMPUS: SIGNATURE (REQUESTER): DATE: APPROVED BY: DATE: (Signature of Immediate Supervisor) ***NOTIFY THE INVENTORY OFFICE IN WRITING WHEN*** ***EQUIPMENT HAS BEEN RETURNED TO CAMPUS**
2.5: References:1- Hart, C. (1988) Book Name “Thousand Oaks”, Sage, P.14. 2- http://www.microsoft.com/industry/hospitality/solutions/purchasingsystems.mspx[24-07-2008]
