SVKM’s NMIMS SOHM (NAVI MUMBAI CAMPUS)

Principles of Operations Management

Students Handout / Notes

Session 4 – 18/08/23

Inventory Management (Functions of Standardization and Simplification)

& 7 Deadly Sins

Inventory management involves maintaining a balance between having sufficient inventory to meet
customer demands and minimizing excess inventory that ties up resources. Standardization and
simplification are crucial strategies in this process.

1. Standardization:
Standardization involves using uniform components, processes, and materials to streamline
operations and reduce complexity. In the context of inventory management, standardization refers to
the use of consistent parts, materials, or products across different product lines or processes.
Benefits of Standardization:
• Cost Reduction: By using the same parts across different products, you can achieve economies
of scale and negotiate better deals with suppliers.
• Simplification: Standardization reduces the need for multiple inventory items, making
inventory management simpler and more efficient.
• Quality Control: Standardized components can lead to improved quality control as you
become familiar with the characteristics and performance of those components.

2. Simplification:
Simplification involves reducing the variety of products, components, or processes in order to
streamline operations and reduce costs.
Benefits of Simplification:
• Inventory Reduction: Simplifying product lines reduces the number of unique items in
inventory, leading to lower inventory carrying costs.
• Faster Decision-Making: With fewer product variations, decisions related to production,
procurement, and inventory management become quicker and more straightforward.
• Efficient Resource Allocation: Simplification allows resources to be allocated more efficiently,
focusing on a narrower set of products.
Key Considerations:
• Demand Patterns: Standardization and simplification should be aligned with customer
demand patterns. Careful analysis of demand data is crucial to ensure that standardized
products are in line with what customers actually need.
• Balancing Variety: While standardization and simplification offer benefits, it's essential to
strike a balance between reducing complexity and offering enough variety to meet customer
preferences.

Standardization and simplification in inventory management are powerful strategies to optimize

inventory levels, reduce costs, and streamline operations. In the Indian context, these strategies have
been adopted across various industries to achieve efficiency and competitiveness in the market. It's
important to continuously monitor and adjust these strategies based on changing customer
preferences and market dynamics.
Inventory management is a critical aspect of the hospitality industry, where the right balance between
meeting customer demands and optimizing costs is crucial. Applying standardization and
simplification principles can significantly impact operational efficiency in this sector.

1. Standardization:
Example: Uniform Linen and Towels In the hospitality industry, hotels can implement standardization
by using uniform types of linens and towels across various room categories. This reduces the
complexity of inventory management, as the same type of linens can be stocked in larger quantities.
It also simplifies the housekeeping process and improves cost efficiency by negotiating better deals
with suppliers based on higher order quantities.

2. Simplification:
Example: Simplified Menu in Restaurants Restaurants within hotels can adopt a simplified menu that
focuses on a core set of dishes instead of an extensive variety. By offering a select range of well-
prepared dishes, the kitchen can optimize ingredient inventory levels, reduce waste, and improve
overall kitchen efficiency. This approach is particularly effective for managing perishable ingredients
and minimizing inventory carrying costs.

Key Considerations in the Hospitality Industry:

• Seasonal Demand: The hospitality industry experiences fluctuations in demand due to
seasons and special events. While applying standardization and simplification, it's essential to
consider these demand patterns to ensure that inventory levels are aligned with varying
customer preferences.
• Guest Preferences: While simplifying offerings, it's important to ensure that guest
preferences are still met. Standardization and simplification should not compromise the
quality of guest experiences.
• Supply Chain Coordination: Collaboration with suppliers is crucial. Standardization efforts can
be more effective when suppliers are aligned with the concept and can provide consistent
products.
Benefits in the Hospitality Industry:
• Cost Efficiency: Standardization and simplification help reduce procurement and inventory
carrying costs, ultimately improving the bottom line.
• Operational Efficiency: Simplified processes lead to smoother operations, shorter training
times for staff, and reduced chances of errors.
• Consistent Quality: Standardized processes and products contribute to delivering a consistent
quality of service to guests.

Standardization and simplification strategies play a vital role in optimizing inventory management
within the hospitality industry. By adopting these strategies, hotels and restaurants can enhance
operational efficiency, reduce costs, and provide a consistent and high-quality experience to their
guests. However, these strategies should be implemented while considering the unique demands of
the industry and the diverse preferences of guests. Regular monitoring and adjustments based on
customer feedback and market trends are essential to ensure ongoing success.

7 Deadly Wastes

The concept of the "7 Deadly Wastes" is a fundamental principle in operations management,
particularly in the context of lean manufacturing and continuous improvement methodologies. These
wastes represent inefficiencies and non-value-adding activities that can hinder productivity and
increase costs. The concept is also known as "TIM WOOD," where each letter stands for one of the
wastes. The goal is to identify and eliminate these wastes to improve processes and overall efficiency.
The seven deadly wastes are:

1. Transportation: Unnecessary movement of materials, products, or information. This waste

occurs when items are moved more than required, leading to delays, increased costs, and
potential damage.
Example: In a hotel, if housekeeping staff have to repeatedly travel long distances to retrieve
cleaning supplies due to inadequate storage arrangements, it leads to wasted time and
energy.

2. Inventory: Excess inventory that is not needed for immediate use. Excessive inventory ties up
capital, occupies space, and increases the risk of obsolescence or damage.
excess inventory is a common challenge in the hospitality industry, where proper
management is crucial to ensure efficient operations and cost-effectiveness. Here are
examples from the Indian hospitality industry on how hotels have tackled excess inventory
waste:

Just-In-Time Inventory Management:

Example: The Park Hotels
The Park Hotels have adopted a just-in-time inventory management approach for their food
and beverage supplies. By closely monitoring consumption patterns and coordinating with
suppliers, they maintain optimal inventory levels without excessive overstocking. This
approach minimizes tying up capital in excess inventory and reduces the risk of wastage due
to spoilage.

Seasonal Menu Planning:

Example: Taj Exotica, Goa
Hotels located in tourist destinations like Goa often experience seasonal variations in demand.
To address excess inventory during off-peak seasons, Taj Exotica in Goa adjusts its menu
offerings based on seasonal ingredients and guest preferences. This prevents overstocking
ingredients that might not be in high demand, minimizing waste.

Real-Time Analytics and Demand Forecasting:

Example: Trident Hotels
Trident Hotels employs real-time analytics and demand forecasting tools to predict guest
occupancy and preferences. This helps them manage inventory levels effectively, ensuring
that they have the right amount of supplies on hand to meet guest needs without
overstocking.

Supplier Collaboration and Lean Principles:

Example: ITC Grand Central, Mumbai
ITC Grand Central, Mumbai, emphasizes collaboration with suppliers using lean principles. By
working closely with suppliers, they can adjust order quantities and delivery schedules based
on actual demand, avoiding excessive inventory accumulation.

Standardized Recipes and Portion Control:

Example: Oberoi Hotels & Resorts
Oberoi Hotels & Resorts use standardized recipes and portion control to minimize food
wastage. By ensuring consistency in portion sizes, they reduce the risk of overproducing dishes
and thus reduce excess inventory in the kitchen.

Technology-Driven Procurement:
 Example: Accor Hotels
Accor Hotels employ technology-driven procurement systems that provide real-time insights
into inventory levels and consumption patterns. This helps them make informed decisions
about reordering supplies, reducing the chances of overstocking.

Strategic Partnerships with Local Suppliers:

Example: The Lalit Hotels
The Lalit Hotels often form strategic partnerships with local suppliers for fresh produce and
ingredients. By establishing close relationships, they can quickly adjust orders based on real-
time demand, ensuring that they have the necessary supplies without the risk of excess
inventory.

In these examples, Indian hotels apply a combination of demand forecasting, technology,

supplier collaboration, and efficient kitchen management practices to address excess
inventory waste. By optimizing inventory levels and ensuring that resources are used
effectively, they improve cost efficiency, reduce waste, and contribute to sustainable
operations.

3. Motion: Unnecessary or inefficient movement of people, equipment, or tools. This waste can lead
to physical strain, reduced efficiency, and increased risk of errors or accidents.In a busy kitchen, if
chefs have to frequently move between different preparation areas due to poor layout, it leads to
wasted time and potential safety hazards.

Example 1: Poor Kitchen Layout

Imagine a high-end restaurant with a poorly designed kitchen layout. The different stations
for food preparation, such as chopping, grilling, sautéing, and plating, are spread out across
the kitchen without much consideration for efficiency. As a result:
• Wasted Time: Chefs need to constantly move back and forth between stations to gather
ingredients, utensils, and finished components. This back-and-forth movement consumes
valuable time, slowing down the overall cooking process.
• Inefficiency: Since chefs are spending more time moving between stations than actually
preparing the food, the kitchen's overall efficiency decreases. This can lead to delays in serving
orders and negatively impact the restaurant's reputation for timely service.

Example 2: Safety Hazards

Consider a fast-paced hotel banquet kitchen responsible for preparing meals for large events
and conferences. Due to a suboptimal kitchen layout:
• Crossing Paths: Chefs and kitchen staff might have to cross paths frequently in narrow spaces,
leading to the risk of collisions and accidents. This can result in injuries and damage to
equipment or ingredients.
• Congestion: With limited space to move around, staff members might need to squeeze
through crowded areas, increasing the chances of tripping or stumbling. This can lead to spills,
dropped items, and additional cleanup efforts.

Example 3: Multiple Levels of Movement

In a bakery known for its intricate pastry creations, an inefficient kitchen layout might involve:
• Vertical Movement: Chefs might need to move between different floors or levels within the
kitchen. For instance, if mixing and baking occur on separate floors due to poor planning, chefs
would need to use stairs or elevators to transfer batter, resulting in time wastage and reduced
efficiency.
• Risk of Accidents: Moving ingredients and equipment up and down stairs or elevators poses
 the risk of spills, dropped items, and damage. Additionally, the risk of injuries while carrying
heavy loads increases when using stairs or navigating tight spaces.

Solution: Optimized Kitchen Layout

To address these issues, a well-designed kitchen layout should:
• Group similar tasks and stations together to minimize the distance chefs need to travel.
• Provide ample counter space and storage near each station to ensure quick access to
ingredients and tools.
• Consider the flow of work from preparation to cooking to plating, reducing unnecessary
movements.
• Ensure clear pathways and avoid overcrowding to promote safety and prevent accidents.
• Utilize tools like shelves, hooks, and designated storage areas to keep equipment and
ingredients organized and easily accessible.
By optimizing the kitchen layout, chefs can focus on their core tasks, minimize motion waste,
improve efficiency, and reduce the risk of safety hazards. This not only enhances the quality
of the food but also creates a better working environment for the kitchen staff.

4. Waiting: Idle time or delays in the process due to inefficient scheduling, unbalanced
workloads, or delays in upstream processes. Waiting wastes valuable time and reduces
throughput.
Example: In a hotel check-in process, if guests experience long waiting times due to inefficient
front desk procedures, it can lead to frustration and dissatisfaction. The hotel check-in process
is the initial point of interaction between guests and the hotel staff. When guests encounter
long waiting times due to inefficient front desk procedures, it can have significant negative
implications for their overall experience and the hotel's reputation.
• Time Waste: Long waiting times can make guests feel that their time is being wasted,
especially after a tiring journey or when they're eager to start their stay.
• Unmet Expectations: Modern travelers often expect quick and seamless check-in
experiences. Failing to meet these expectations can lead to frustration and disappointment.
• Negative Impression: The initial impression of a hotel is crucial. If the first interaction involves
frustration due to wait times, guests might form a negative perception of the entire property.
Impact on Business:
• Customer Reviews: Unsatisfactory check-in experiences can result in negative online reviews,
which can deter potential guests from booking.
• Repeat Business: Dissatisfied guests are less likely to return for future stays, impacting the
hotel's potential for repeat business.
• Referrals: Happy guests are more likely to recommend the hotel to friends and family.
Conversely, dissatisfied guests might share their negative experience, discouraging referrals.

Solutions to Improve Hotel Check-In Efficiency:

a) Digital Check-In and Pre-Arrival Communication:
i) Implement a digital check-in process where guests can complete registration and
provide preferences online before arrival.
ii) Send pre-arrival emails or messages with check-in instructions, ensuring guests
are aware of the process.
b) Prioritize Busy Periods:
i) Analyze historical data to identify peak check-in times and allocate additional staff
during these periods.
ii) Implement queue management systems to organize and prioritize guest check-
ins.
c) Streamlined Processes:
 i) Train front desk staff in efficient check-in procedures to minimize errors and
delays.
ii) Use technology to streamline tasks such as room key issuance and payment
processing.
d) Self-Service Options:
i) Install self-service kiosks for quick check-in and key retrieval, reducing the load on
the front desk during busy times.
ii) Provide assistance for guests unfamiliar with self-service options.
e) Personalized Service:
i) Empower front desk staff to engage with guests, addressing their needs and
concerns proactively.
ii) Utilize guest data to offer personalized greetings and amenities.
f) Mobile Apps:
i) Develop a hotel app that allows guests to check in, choose room preferences, and
manage their stay from their mobile devices.
ii) Enable guests to use their phones as digital room keys for added convenience.
g) Continuous Improvement:
i) Gather feedback from guests about their check-in experience and use this input
to refine processes.
ii) Regularly review and update procedures based on changing guest preferences
and technology advancements.
By implementing these solutions, hotels can significantly reduce waiting times during the
check-in process, enhance guest satisfaction, and establish a positive first impression that sets
the tone for the entire stay.
Real life examples of the above are given below:-

• The Oberoi, Mumbai: The Oberoi in Mumbai implemented a "Fast-Track Check-In" process
for its loyal guests. They collect guest preferences and details in advance, allowing guests to
complete check-in quickly upon arrival. The hotel also provides a dedicated check-in counter
for Fast-Track guests, minimizing waiting times during peak hours.
• Taj Hotels Resorts and Palaces: Taj Hotels launched a "Mobile Check-In" feature through their
mobile app. Guests can complete check-in and provide preferences before arrival, enabling a
seamless and quick check-in process. The app also offers digital room keys, reducing the need
to wait at the front desk.
• ITC Grand Chola, Chennai: ITC Grand Chola in Chennai introduced self-service kiosks for check-
in. Guests can verify their reservation, input additional details, and collect room keys without
waiting in long lines. This has helped reduce congestion at the front desk during busy periods.
• Marriott Hotels in India: Many Marriott hotels in India have implemented mobile apps that
allow guests to check in remotely and access their rooms using their smartphones. This
minimizes interactions at the front desk and reduces check-in times.
• Hyatt Regency Delhi: Hyatt Regency Delhi offers express check-out through their mobile app.
Guests can review their bill, settle payments, and check out using their phones, saving time
during departure and reducing the rush at the front desk.
• Lemon Tree Hotels: Lemon Tree Hotels, known for their efficiency and focus on guest
experience, has streamlined check-in processes by training staff to be quick and attentive.
They prioritize guest preferences and work to ensure that check-in is smooth and hassle-free.

These examples showcase how Indian hotels are leveraging technology, personalized services, and
efficient processes to address the issue of long waiting times at check-in. By adopting these strategies,
they are enhancing guest satisfaction, improving operational efficiency, and setting themselves apart
in a competitive hospitality market.
5. Overproduction: Producing more than what is required by customer demand or ahead of
schedule. Overproduction leads to excess inventory, ties up resources, and increases the risk of waste
due to obsolescence or changes in demand. Overproduction is a wasteful practice that can be
detrimental to efficiency and cost-effectiveness in the hospitality industry. Here are examples from
the Indian hospitality industry that illustrate how hotels have dealt with the challenge of
overproduction:

• Buffet Management and Demand Forecasting: Example: Hyatt Regency Delhi Hyatt Regency Delhi
employs demand forecasting techniques to manage their buffet offerings. By accurately predicting
the number of guests and their preferences, they prepare the right amount of food to meet
demand without overproducing. This approach minimizes food wastage and ensures that guests
are offered fresh and high-quality choices.

• Limited-Time Offerings and Specials: Example: ITC Maurya, New Delhi ITC Maurya introduces
limited-time menu offerings and specials based on guest preferences and seasonal ingredients. By
designing these offerings with careful consideration of demand, they avoid overproduction and
reduce the risk of excess inventory.

• A La Carte Dining Focus: Example: The Oberoi, Mumbai The Oberoi, Mumbai, focuses on a la carte
dining rather than extensive buffets. By providing guests with made-to-order dishes, they can
produce meals precisely as needed, reducing overproduction associated with buffet-style service.

• Event Planning and Tailored Menus: Example: Le Méridien, Kochi Le Méridien, Kochi, specializes
in hosting events and conferences. They emphasize creating tailored menus for each event based
on the expected number of attendees and their preferences. This approach avoids overproduction
of food and beverages and ensures that resources are allocated efficiently.

• Just-In-Time Preparation: Example: ITC Gardenia, Bengaluru ITC Gardenia in Bengaluru adopts a
just-in-time preparation approach for their luxury dining experiences. This involves preparing
dishes close to the time of service based on reservations, ensuring freshness and minimizing
overproduction.

• Efficient Banquet Management: Example: JW Marriott Mumbai Sahar JW Marriott Mumbai Sahar
employs efficient banquet management practices to cater to large events and conferences. They
use detailed guest lists and requirements to prepare the right amount of food and beverages,
reducing the risk of overproduction.

• Online Booking and Pre-Ordering: Example: The Taj Mahal Palace, Mumbai The Taj Mahal Palace
offers online booking and pre-ordering for their restaurants. This allows them to gauge expected
demand and prepare meals accordingly, avoiding overproduction and ensuring a smooth dining
experience for guests.

In these examples, Indian hotels leverage strategies such as demand forecasting, personalized
offerings, just-in-time preparation, and efficient event management to tackle overproduction. By
aligning production with actual demand and focusing on delivering quality over quantity, they reduce
wastage, optimize resource utilization, and enhance guest satisfaction.

6. Overprocessing: Performing unnecessary steps, using excessive resources, or using more

complex methods than required to achieve the desired outcome. Overprocessing can lead to
increased costs, longer cycle times, and reduced efficiency.
Examples of overprocessing in the hospitality industry:
 • Overcomplicated Room Service Menus: In a hotel restaurant, if the room service menu offers
an extensive array of dishes with intricate descriptions and options, it can lead to
overprocessing. Guests might find the menu overwhelming, and the kitchen may need to
prepare a wide variety of dishes, increasing complexity and potential food wastage.
Simplifying the menu without compromising quality can improve efficiency and guest
satisfaction.

• Excessive Room Amenities: Offering an excessive number of amenities in guest rooms that
are rarely used can be considered overprocessing. For instance, if a hotel provides a range of
toiletries, slippers, robes, and gadgets that guests don't commonly use, it adds unnecessary
costs and complexity to the housekeeping and inventory management processes.

• Overly Complicated Check-In Processes: Implementing overly complex check-in procedures

with numerous forms, identification checks, and document verifications can lead to
overprocessing. While security measures are important, excessive steps can result in long
waiting times and frustrated guests. Streamlining the check-in process while ensuring security
measures are still in place can enhance efficiency.

• Elaborate Event Setups: When planning events such as conferences or weddings,

overprocessing can occur if excessive decorations, lighting setups, and intricate arrangements
are used. While creating a visually appealing environment is important, going overboard with
elaborate setups can increase costs, labor, and setup time without significantly enhancing the
guest experience.

• Overdecorated Menu Presentations: In upscale restaurants, presenting dishes on plates with

excessive garnishes, edible flowers, and intricate designs might lead to overprocessing. While
visually stunning, these elaborate presentations can require extra time from kitchen staff,
increasing complexity and potentially slowing down service.

• Overuse of Guest Interaction Touchpoints: In the digital age, hotels sometimes offer a
plethora of digital touchpoints for guest interaction, such as mobile apps, in-room tablets, and
chatbots. If these touchpoints are not streamlined and synchronized, guests might find
themselves needing to repeat information or perform multiple steps to accomplish simple
tasks, leading to overprocessing.

• Excessive Cleaning Routines: Implementing complex and frequent cleaning routines in guest
rooms that go beyond standard hygiene requirements can be considered overprocessing.
While cleanliness is crucial, if the excessive routine involves multiple staff members and
consumes substantial time, it might lead to inefficiencies.

In each of these examples, overprocessing introduces unnecessary complexity, adds costs, and
potentially reduces operational efficiency. By carefully evaluating processes and identifying where
simplification is possible without compromising quality, hotels can eliminate waste and create a better
guest experience. Some examples off such simplifications are:-

a. Simplified Menu Offerings: Example: ITC Hotels ITC Hotels, a leading chain in India, focuses
on offering curated menus that highlight local and seasonal ingredients. By streamlining menu
offerings and emphasizing quality over quantity, ITC avoids overprocessing in its dining
establishments. This approach reduces food waste, simplifies kitchen operations, and ensures
that guests have a focused and enjoyable dining experience.
 b. Streamlined Check-In Processes: Example: OYO Rooms OYO Rooms, a prominent budget hotel
chain in India, offers self-check-in options through their mobile app. By allowing guests to
complete check-in digitally and receive room details in advance, OYO reduces the need for
guests to wait at the front desk. This approach not only simplifies the check-in process but
also enhances the overall guest experience.
c. Minimalistic Event Decor: Example: The Leela Palaces, Hotels & Resorts The Leela Palaces,
known for luxury and elegance, often opts for minimalistic yet impactful event decor. Instead
of elaborate setups, they focus on high-quality materials, lighting, and carefully chosen
elements. This approach avoids overprocessing while creating a sophisticated ambiance for
events.
d. Efficient Cleaning Protocols: Example: Taj Hotels Resorts and Palaces Taj Hotels has a
reputation for cleanliness and attention to detail. Rather than relying on excessive cleaning
routines, they emphasize thorough and efficient cleaning protocols. This approach ensures
cleanliness without overwhelming housekeeping staff and maintains the guest experience at
a high standard.
e. User-Friendly Digital Touchpoints: Example: Ginger Hotels Ginger Hotels, a budget hotel chain
in India, provides user-friendly mobile apps for guests to manage their stays. These apps allow
guests to check in, check out, and control room features, streamlining guest interactions. By
offering intuitive digital touchpoints, Ginger Hotels avoid overprocessing and enhance guest
convenience.
f. Limited In-Room Amenities: Example: FabHotels FabHotels, a budget hotel chain, focuses on
offering essential amenities rather than overwhelming guests with excessive options. By
providing the essentials and maintaining consistency across their properties, they avoid
overprocessing and ensure a comfortable stay without unnecessary complexities.

In each of these examples, Indian hotels have taken steps to avoid overprocessing by focusing on
simplicity, efficiency, and guest satisfaction. These strategies demonstrate how addressing
overprocessing can lead to streamlined operations, reduced costs, and enhanced guest experiences.

7. Defects: Producing items that do not meet quality standards, leading to rework, scrap, customer
complaints, and increased costs. Defective products waste resources and negatively impact customer
satisfaction.

This is the most critical of all wastages – something that can ruin the reputation of a hotel. Hotels
have overcome the challenge of producing items that do not meet quality standards, leading to
defects, rework, and customer dissatisfaction:

a. Food Quality Management: Example: ITC Hotels ITC Hotels is known for its stringent food
quality management practices. To avoid producing dishes that do not meet quality standards,
they emphasize sourcing high-quality ingredients, maintaining hygiene in kitchens, and
implementing rigorous quality checks at various stages of food preparation. This approach
helps minimize defects in food items, reduces the likelihood of customer complaints, and
maintains a high level of guest satisfaction.
b. Room Inspection and Maintenance: Example: The Oberoi, Gurgaon The Oberoi, Gurgaon,
focuses on maintaining the highest standards of room quality. Before guests arrive,
meticulous room inspections are conducted to ensure that everything meets the expected
standards of cleanliness, functionality, and aesthetics. By addressing any potential defects
before guests arrive, the hotel minimizes the chances of guest dissatisfaction and the need for
rework.
c. Event Execution and Setup: Example: JW Marriott Mumbai Sahar In the case of events and
banquets, JW Marriott Mumbai Sahar ensures that setups are meticulously planned and
 executed. This involves thorough coordination with event organizers, detailed floor plans, and
regular communication to understand specific requirements. By paying close attention to
setup details, the hotel minimizes the risk of errors, last-minute changes, and defects in the
event execution.
d. Menu Design and Consistency: Example: Taj Falaknuma Palace, Hyderabad Taj Falaknuma
Palace takes great care in designing its menus to ensure that dishes align with the property's
reputation for luxury and quality. By maintaining consistency in the ingredients, preparation
methods, and presentation, the hotel minimizes the chances of serving dishes that do not
meet their high-quality standards.
e. Front Desk and Guest Interaction: Example: The Leela Palace New Delhi At The Leela Palace
New Delhi, the front desk and guest interaction processes are designed to minimize errors
and defects. Staff members undergo thorough training to handle guest requests, check-ins,
and inquiries accurately. This helps avoid errors that could lead to guest dissatisfaction and
the need for corrective actions.
f. Training and Skill Development: Example: Oberoi Centre of Learning and Development The
Oberoi Centre of Learning and Development provides training to hospitality professionals
across various aspects of the industry. By offering comprehensive training in different
disciplines, the center helps professionals develop the skills needed to consistently deliver
quality services and products, minimizing defects and errors.

In each of these examples, Indian hotels prioritize quality control, employee training, and meticulous
planning to minimize defects and errors. By addressing potential issues proactively and consistently
maintaining high standards, these hotels enhance guest satisfaction, reduce rework, and establish a
reputation for excellence.

By addressing these wastes, organizations aim to create more efficient and streamlined processes,
reduce costs, enhance quality, and improve overall customer satisfaction. The hospitality industry
offers a complex environment with various interconnected processes. Identifying the specific
instances of the 7 deadly wastes requires a deep understanding of the operational intricacies and
careful analysis of each individual setting.