Concept of developing a new Storage Management System
Boller, Christian (2017)
Boller, Christian
Haaga-Helia ammattikorkeakoulu
2017
All rights reserved
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2017061113224
https://urn.fi/URN:NBN:fi:amk-2017061113224
Tiivistelmä
Storing food items has a long history and is becoming more and more important to humanity. In times of rising prices for food items, it is essential to be aware of how to store food items according to the perfect conditions. Storing foods is not just placing them at a certain place and grabbing them whenever you need. Nearly all items contain special requirements to their storing position, storing temperature as well as to the humidity of the surroundings.
Storing food items in case of the hospitality industry means more than just placing them into refrigerators or freezers. All storage areas can be seen as bank accounts and all items can be seen as money bills due to the value they represent.
A reasonable interaction with stored items is the foundation of high quality courses in the hospitality industry.
Therefore, it is essential to minimize or delete factors like wrong temperature for stored items, wrong place in storage, or spoilage which can have a negative impact on the quality of stored food items.
The scope of this dissertation is an analysis of the current situation of storing items in the hospitality industry. Based on the accounted weaknesses a newly created storage manage-ment system will be presented and qualitative research will be conducted.
The results of the research suggest that there is a need for improvement in the current situa-tion and the presented system is reasonable for the future hospitality industry. However, the new system entails its own weaknesses and fine adjustments would be need before imple-menting it into the hospitality industry.
The thesis was written in May and the beginning of June. Besides starting the literature review the author contacted the interviewees and those were conducted in the last week of May. Finally the Thesis was handed in at the 5th of June 2017.
Storing food items in case of the hospitality industry means more than just placing them into refrigerators or freezers. All storage areas can be seen as bank accounts and all items can be seen as money bills due to the value they represent.
A reasonable interaction with stored items is the foundation of high quality courses in the hospitality industry.
Therefore, it is essential to minimize or delete factors like wrong temperature for stored items, wrong place in storage, or spoilage which can have a negative impact on the quality of stored food items.
The scope of this dissertation is an analysis of the current situation of storing items in the hospitality industry. Based on the accounted weaknesses a newly created storage manage-ment system will be presented and qualitative research will be conducted.
The results of the research suggest that there is a need for improvement in the current situa-tion and the presented system is reasonable for the future hospitality industry. However, the new system entails its own weaknesses and fine adjustments would be need before imple-menting it into the hospitality industry.
The thesis was written in May and the beginning of June. Besides starting the literature review the author contacted the interviewees and those were conducted in the last week of May. Finally the Thesis was handed in at the 5th of June 2017.