![]() Regardless of the size of your operation, the principles of inventory control are the same. Kitchen items should be counted separately from the front of house and bar inventory and so forth. Produce, dry stores, pots and pans, uniforms, liquor, linens, or anything that costs money to the business should be counted as part of inventory. Just as you are interested in how much money you have in the bank and whether that money is paying you enough in interest, so the manager should be interested in the value of the supplies in the storeroom and in the kitchen.Īn inventory is everything that is found within your establishment. Managing inventory is like checking a bank account. By keeping an eye on inventory, it is possible to note potential problems with pilferage and waste. By knowing what supplies are on hand at a given time, the manager will be able to plan food orders, calculate food costs since the previous inventory, and make menu item changes if needed. Inventory Control 8 Basic Inventory ProceduresĪ key component in effective kitchen management is inventory control.
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