Manufacted Commodites

MEETING THE DEMAND FOR MANUFACTURED COMMODITIES

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The frequency of purchase for manufactured products varies depending on the category of the products. Given the durability of certain items such as lamps, decorations, mattresses, drapery, cushions, linens and uniforms, all the small hotel interviewed indicated that they either opt to purchase these items yearly or as required. Other items such as office supplies, cleaning chemicals, personal care products (e.g. bath soaps) are purchased either weekly or monthly. Other manufactured products appear to have no distinct pattern based on the responses given. These products include crockery & glassware and craft items/souvenirs which tend to be purchased either weekly, monthly, annually or as required. Processed food and beverages including alcoholic & non-alcoholic beverages, canned products and baked products are generally purchased on a weekly basis, however, a few of the hotel establishments have indicated that these products are procured on a monthly basis.

Some of the hoteliers have identified a few items that are difficult to source locally. These are listed below:
 
Items that are Difficult to Source Locally

• Beach chairs
• Menu covers
• Guest Check Folders
• Crockery and cutlery
• Huck towels
• Euro pillows
• Euro pillow shams
• Nylon shower curtain liners

The hoteliers that were willing to reveal the annual amount spent on manufactured products have indicated annual expenditure from as low as $200,000 to a high of J$700,000.
 
FACTORS AFFECTING CONSUMPTION OF LOCAL GOODS IN THE HOTEL INDUSTRY

The persons interviewed were asked to provide feedback on factors that mainly affected their ability to purchase/use more local goods. High prices and inconsistent supplies were among the most common responses given. Other factors that were mentioned included poor quality, inadequate supplies, limited information on products and services available and geographical/logistical constraints.

• poor quality
• inadequate quantities
• limited information on products and services available; and
• geographical/logistical constraints

Past research has shown that the demand for local meats and processed foods and juices by the hotel industry is affected by the unavailability of appropriate package sizes for some foods such as jams and jellies. The research also showed that poor quality of some processed foods and lack of suitable cuts of beef (e.g. sirloin and tenderloin steak) were other problems. The quality of beef was also said to be unacceptable as it tends to be too lean, tough and poorly suited for grilling.

There are issues with shortages/unavailability of certain fruits and vegetables due to the seasonal nature of the products as well as weather factors. These in turn affect the price movements and impact competitiveness of local products.

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