Inventory Management Practices in Centralized Food Service Operations: A Study on Indulge Food & Beverage Limited

Abstract

This internship report represents an analysis of “Inventory Management Practices in Centralized Food Service Operations: A Study on Indulge Food & Beverage Ltd.” The report has been prepared as a partial fulfillment of the requirements for the Bachelor of Business Administration (BBA) program in Supply Chain Management at United International University. The internship was conducted from November 30, 2025, to March 02, 2026, where the intern worked as an “Intern, Inventory Control under the Finance and Accounts Department.” The report provides an overview of the company’s background, including its history, mission, vision, products, and organizational structure. It also discusses the theoretical concepts related to inventory management such as inventory types, inventory cost components, inventory control techniques, ABC analysis, and another relevant inventory management practices. The core focus of the report is the analysis of inventory management practices at Indulge Food & Beverage Limited. The study highlights how the company manages different categories of inventory, including raw materials, packaging materials, semi-processed items, and finished food products. The report also explains the inventory management process followed by the organization, including receiving and inspection of materials, storage procedures, issuing ingredients for production, and monitoring inventory records. Furthermore, the report also presents an “ABC analysis of finished items”, which categorizes inventory based on their value and importance, allowing the company to focus greater control on high-value ingredients. Overall, the internship provided valuable practical exposure to inventory control operations within a centralized food production environment. The experience contributed significantly to understand how theoretical inventory management concepts are applied in real organizational settings.