ABSTRACT

 his study investigates the inventory control practices in the sustainability of fast-food ·stablishments in Umuahia metropolis. The specific objectives of the study are; to detennine the ·ffect of just in time as an inventory control practice on economic sustainability of fast food :stablishments in Umuahia metropolis, to examine the effect of first in first out as an inventory :ontrol practice on economic sustainability of fast food establishments in Umuahia metropolis, to ascertain the effect of stock taking as an inventory control practice on economic sustainability of fast food establishments in Umuahia metropolis, to examine the effect of vendor managed inventory as an inventory control practice on economic sustainability of fast food establishments in Umuahia metropolis. Four inventory control practices-Just In Time (JIT), First In First Out (FIFO), Stock Taking, and Vendor Managed Inventory (VMI) were evaluated for their impact on reducing costs, improving efficiency, and enhancing profitability. The study employed descriptive and inferential statistical analysis using data collected from 220 respondents across various roles in the fast-food industry. The findings reveal that all inventory control practices significantly influence economic sustainability, with varying degrees of impact. Vendor Managed Inventory (VMI) had the strongest effect, with a standardized beta value of 0.810, highlighting its role in fostering collaboration with suppliers and reducing inventory costs. FIFO also demonstrated a notable positive impact (B = 0.166 ), underscoring its effectiveness in reducing waste and maintaining product freshness. Stock Taking contributed significantly (B = 0.113) by enabling accurate tracking and error identification, while JIT, despite its overall positive contribution, exhibited a slight negative beta value (-0.11 9), indicating challenges in its implementation. The model's R-square value of 0.849 indicates that 84.9% of the variation in economic sustainability can be explained by the combined effect of these inventory practices. The analysis also confirmed statistical significance with an F-value of 301.3 I 9 (p < 0.001), validating the robustness of the model. Based on these findings, the study concludes that strategic adoption of inventory control practices can enhance economic sustainability in the fast-food sector. This study recommends prioritizing VMI for better collaboration and cost efficiency, strengthening FIFO for waste reduction, and enhancing stock-talcing accuracy for financial optimization. This study contributes to knowledge by providing empirical insights into the role of inventory control in fostering sustainable business practices, offering a foundation for future research and practical applications in the hospitality industry