The guest lecture on Strategic Inventory Management Practices for Enhancing Operational Efficiency and Product Freshness in the Bakery Sector was organised to provide students with practical industry insights into modern supply chain approaches within the food and bakery industry. The session aligned with the university’s commitment to promoting experiential learning, professional exposure, and application-based academic understanding. Given the dynamic nature of perishable goods management, the event aimed to bridge theoretical principles of inventory control with real-world bakery operations.
The speaker, Mr. Varun Gulati, is the Owner and Executive Chef of Nany’s Bakery, an established and reputable name in Dehradun’s bakery industry. His vast experience in culinary entrepreneurship and day-to-day operational decision-making made the session particularly valuable for students pursuing management, entrepreneurship, and hospitality-oriented programmes.
2. Objectives of the Session
The central objectives of the guest lecture were as follows:
To familiarise students with the principles of strategic inventory management applicable specifically to bakery operations.
To highlight methods for maintaining product freshness, especially in environments dealing with high perishability.
To examine operational challenges related to procurement, storage, production scheduling, and wastage reduction.
To develop an understanding of real-time decision-making in small and medium-sized enterprises (SMEs) within the food sector.
To expose students to entrepreneurial perspectives related to resource optimisation and supply chain efficiency in bakeries.
To illustrate the interplay of cost control, quality retention, and customer satisfaction in the bakery industry.
