Managing Restaurant & Hotel Food Inventory

Description
This PDF guide outlines four specific tasks that will help you to get on top of and manage your inventory. Controlling your food cost and month end food inventory effectively will be essential aspect of your business. The four key tasks that are outlined include:

Taking Inventory: recommended methods, do's and dont's, checklists

Controlling food costs: tracking credits, events, transfers

Using the Food Inventory Sheet: figures, quantities, extension costs

Tracking food costs via spreadsheets: inventory balance sheet, invoices, inventory calculation

By implementing the techniques presented in this guide, you should gain heightened control of your inventory at the end of the month, as well as insight into what has had an impact on your food cost and how you might adjust this.