Abstract:
This project aims to create a supply chain plan for the hospitality sector of the Hashoo Group. The project was designed in close coordination with the organization and supervisor. A detailed analysis of the activities was done to know how the company is performing in the current scenario and how it performed in recent scenarios (post and pre covid). Descriptive approach has been used by employing secondary data to propose the solution in terms of various supply chain and particularly food inventory management strategies. The organization is planning to work on the proposed solution by 2022. Based on our findings, we proposed an inventory management plan and strategies that could help the organization to encounter its major dilemma during sudden and critical situations.
