Hospitality in business
How can we employ the “Just in Time” purchasing concept? What is its strength? The “Just in Time” (JIT) concept has helped a lot of businesses to organize and manage themselves more efficiently, as well as achieve a better status in their planning and controlling operations. And to give a better understanding of the JIT we shall define next what it means and give a hypothetical situation in order to make it clearer. The JIT is when a certain supplier provides its product directly without having to use the warehouse facilities.
For example, if a small hotel needs paper rolls and uses the JIT system it has a low and high par. Let us say that the low par is fifty toilet rolls and the high is hundred and fifty. This means that if the par goes as low as fifty, the computer automatically connects with the supplier and another hundred get delivered without the Housekeeping Manager having to call the supplier and keeping records of each stock. This, as you can probably see, is a great relief in the Manager’s work.
In this way the wholesaler gets bypassed and this saves the Hotel a considerable amount of money. This also helps achieve a high velocity in manufacturing. The aims of the JIT are to reduce the product costs, be more flexible, achieve better quality, improve the communication between departments and suppliers and to be better as a whole with customers. Depending on the type of environment, the JIT system runs in different ways. Thanks to the concept itself of the JIT, the environment can be guided. Also its control techniques are on the basis of the environment.
So to say, there are some rules adopted by the “just in time” concept in order to make it work. The first and major one is to eliminate waste as a whole. By this I mean that if something does not add value to the product or service, as far as the customer is concerned is a waste. An example may be too much unnecessary advantages in a machine or equipment, as some people find it hard to get used to things. Such wastes can be of overproduction, waste of waiting for raw materials, waste of movement, waste of inventories, motion, making defects, waste of process itself.
And hence what the JIT’s strategy is, is to eliminate all wastes and this can be done by refraining from small inventories in the system and at a later stage to aim to eliminate more, always comply with the customer’s expectations for a better design and functioning of each product, be flexible at manufacturing, be a team player etc. The next is to improve constantly in time. Improve in manufacturing and service, and to do it one at a time rather than more at a time. When a problem comes along, the JIT believes that this is a challenge for improvement and does not try to cover it all up.
This concept also aims to make sure that there is a good design control in order to avoid problems at a later stage. Simplicity of the manufacturing, installment and usage of the product is also an aim for the “just in time” concept. Shortly mentioned but not least important are also visual control of package, focus on customer’s needs, production to customer demand and respect for the individual as a whole. The main advantages of the JIT are that it eliminates warehouse costs and it is good for each cash-flow, as there has to be no investment in the supplier.
It is used more in other industries rather than the Hotel Industry. Some restaurants such as Mc Donald’s use it for their smooth running of businesses. – 1 – There are three types of maintenance, which is the most important one and why? The purpose of maintenance is to preserve and extend the life of a building or equipment for as much as possible provided that it is possible to do so. It can also involve constant repairs and breakdowns, which we all know can be a nuisance and cost us a fortune. There are several types of maintenance.
Planned is the first one of them, which is organized and carried out with a forethought control, and records are kept as to when it should be done. The next one is preventive which is done in certain periods of time or due to the recommendations of the manufacturer in order to prevent an eventual breakdown. The corrective on does also occur and this may really complicate things for the Management and the guests. This is when a break down occurs and the item has to be repaired or changed with another. The running maintenance is certainly the better alternative and it is being carried out while the item is still in service.
The three main types of maintenance are planned, preventive and running. Since the planned maintenance is also preventive, this type is called the Planned Preventive Maintenance (PPM). The PPM’s philosophy is to foresee any breakdowns, to apply proper procedures for prevention and corrections, plan the possible outcome of a breakdown and search for alternatives for solving the eventual problem and take the appropriate action even for further problems that may occur. These are only part of the reasons why I believe that the PPM is most important.
For the PPM to work and be effective, the following needs to be. The system should be cost effective, to be legal, to reduce the running maintenance to a minimum, to meet operational needs and for the workmen to be more maintenance jobs than just inspectional ones. If the building, for example is new, there should not be straight away an elaboration of maintenance because the equipment or building will be in guarantee for at least three to four years. But if the property is ongoing, it will be a good idea to install a PPM for each piece of equipment, as at a later stage it will pay off.
Therefore there needs to be a check when each piece of equipment was purchased, is it still in guarantee, when does it expire and if so make sure there is a contract signed with the manufacturer to ensure best maintenance. In order for the PPM to go well, there also has to be a sufficient training of personnel. If that bit is being done properly, then there should not be a problem with the rest. Cleaning is also a category of the planned preventive maintenance and has to be done properly to ensure good presentation and disinfection for the prevention of contamination.