Effect of Inventory Management on Competitiveness of Food and Beverage Manufacturing Firms in Uasin Gishu County, Kenya

Abstract

The food and beverage processing sector in Kenya is vital to the national economy due to its role in job creation and its contribution to GDP. However, its competitiveness has faced challenges stemming from high operational costs and inefficient supply chain processes. This study examined the effect of inventory management on competitiveness of food and beverage manufacturing firms in Uasin Gishu county, Kenya. The study was guided by the Resource-Based View Theory. An explanatory research design was adopted, targeting 924 departmental staff across 22 food and beverage firms. A sample of 279 respondents was selected using Yamane’s formula and simple random sampling employed. Data was collected through structured, closed-ended questionnaires, and a pilot study in Nakuru County was conducted to validate the research instrument. Data analysis was performed using SPSS version 25, incorporating both descriptive and inferential statistics, including correlation and hierarchical regression analyses. Findings revealed that inventory management (β1=0.152, p=0.004) significantly and positively influenced competitiveness. The study concluded that effective inventory management greatly contributes to the increase in competitiveness among food and beverage manufacturing firms in Uasin Gishu County. The study recommends that food and beverage firms should enhance their inventory management systems by integrating advanced tools and practices such as regular audits, forecasting, and lean inventory strategies. The study's findings will be valuable to food and beverage manufacturing firms by informing managers on optimizing limited resources for competitive advantage through inventory management, guiding the Ministry of Trade in policy formulation within Kenyan borders, and contributing to the broader academic discourse.