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The opposite is also true. The aim of managing capacity well is to deal with variations as cost-effective as possible. That means not having too many staff on the clock or to many supplies (food, cleaning chemicals, etc) on hand. This leads to managing inventory within the hotel. Inventory in hotels takes two forms...

This leads to managing inventory within the hotel. Inventory in hotels takes two forms. First, there is the physical inventory of food, chemicals, beds, linens, etc. Second, there is the service inventory. Neither should be too high because that costs money. By managing both, the hotel can keep costs down...

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