Inventory management is a core operational function in hotels, ensuring that food ingredients, beverages, housekeeping supplies, linen, toiletries and maintenance materials are available in the right quantity, quality and time. Poor stock control can lead to stock-outs, excess holding costs, spoilage, pilferage and service disruption. This paper examines inventory management practices in hotels in Bilaspur, Chhattisgarh, focusing on employee perceptions of inventory control effectiveness, departmental differences and adoption of computerized inventory systems. The study is framed as a descriptive and analytical survey with a sample of 300 employees across five departments.  A synthetic dataset is used by primary survey responses. One-Way ANOVA tests whether mean inventory control effectiveness differs across departments, while a Chi-Square test examines the association between hotel category and computerized inventory system adoption. Its analysis indicates departmental variation and a statistically significant association between hotel category and system adoption.