Key Components of SCM
This process involves acquiring goods and services, such as food, linens, and toiletries, from reliable suppliers.
Procurement
Buying goods from local farmers and suppliers to reduce carbon footprints is an example of this sustainable practice.
LOCAL AND SEASONAL SOURCING
One major challenge in hotel SCM is managing this type of inventory, which includes fresh produce, dairy, and meats.
PERISHABLE GOODS
WHAT DOES FIFO MEAN?
"FIRST IN, FIRST OUT"
Ensuring that hotel supplies, like toiletries and linens, are always available improves this key guest experience factor.
CUSTOMER SATISFACTION
This aspect of SCM ensures goods are stored properly to maintain their quality and prevent spoilage.
This term refers to procuring goods from suppliers who prioritize ethical labor practices and eco-friendly operations.
ETHICAL SOURCING
Hotels often struggle with fluctuating demand due to high and low tourism seasons. What is this challenge called?
SEASONAL VARIABILITY
GIVE ME ONE EXAMPLE OF A PERISHABLE GOODS.
FRESH FRUITS, VEGETABLES OR ANY FRESH FOODS
Gathering guest reviews and feedback helps hotels improve their supply chain processes. What is this practice called?
FEEDBACK MANAGEMENT
This process involves balancing supply with anticipated demand by monitoring stock levels and consumption rates.
INVENTORY MANAGMENT
Name one technology that helps hotels reduce food waste by tracking ingredient usage in real time.
INVENTORY MANAGEMENT SYSTEM
The cost of these goods, such as food and energy, fluctuates due to market conditions, impacting hotel budgets.
PRICE VOLATILITY COSTS
Hotels build long-term relationships with key suppliers to ensure reliability and negotiate better deals. What is this practice called?
SUPPLIER RELATIONSHIP MANAGEMENT
refers to a phenomenon in supply chain management where small fluctuations in demand at the retail level lead to increasingly larger fluctuations in demand at the wholesale, distributor, manufacturer, and raw material supplier levels. This effect can cause inefficiencies and excess inventory, resulting in higher costs and reduced service levels.
BULLWHIP EFFECT
Name the technology used in hospitality to integrate different operational areas, such as procurement, finance, inventory, human resource and front desk operations.
Enterprise Resource Planning (ERP)
This sustainability practice involves reducing single-use plastics, reusing materials, and implementing recycling programs.
WASTE REDUCTION
What challenge arises when hotels must make last-minute purchases to meet unexpected demand?
EMERGENCY PURCHASES
Name a system used in hospitality that integrates procurement, inventory management, and guest reservations.
Property Management System (PMS)?
this is a first step in supply chain management, where companies develop strategies to meet customer demands efficiently. The goal is to design that maximizes profit while managing resources effectively. This involves setting metrics to evaluate performance and resource allocation.
PLAN/ PLANNING
In supply chain management, what are the two critical activities that ensure the efficient movement and safekeeping of goods?
TRANSPORTATION AND WAREHOUSING
The third step where products are designed, produced, tested, and packaged. Supply chain managers coordinate all activities involved in scheduling and quality control. This stage is critical for ensuring products meet customer expectations and production targets.
MAKE/ MANUFACTURING PROCESS
This strategy helps hotels cut costs and reduce excess stock by ensuring that procurement is aligned with actual guest demand.
Just-in-Time (JIT) inventory management
High-quality supplier relationships ensure smooth service operations and enhance guest satisfaction. What is one major benefit of these partnerships?
SERVICE RELIABILITY