Chap 4: Manage Inventory

Chap 4: Manage Inventory

1. 4.1 Importance of monitoring inventory levels

   • supplies are always essential so as not to disrupt the flow of operations
     • 1) Linen (non-perishable)
       • fabric goods intended for daily use
         • a linen book is required to track usage & club manager signs to acknowledge
     • 2) Food supplies (perishable)
       • consists of food items found in the Executive Club Lounge
     • 3) Beverage supplies (perishable)
       • quantity of alcoholic & non-alcoholic beverages are measured at end of shift
     • 4) Guest supplies (non-perishable)
       • items for usage; pens,cutlery,glassware
         • non-perishable, able to order in bulks,space

2. 4.2 Types of documentation for ordering & receiving stock

   • Requisition form
     • an interdepartmental form used to request desired products including food & supplies
   • Purchase order
     • written requests to a vendor to sell goods or services
   • Delivery order/ Invoice
     • a list of goods shipped or delivered (proof)
   • Stock cards
     • kept inn office stores; shows quantities, unit price, value of stock, value of balance

3. 4.3 procedures to check stock

   • 1. inventory lvls are monitored & maintained
   • 2. stock is counted regularly
   • 3. Requisitions and orders^ are made if inventory lvls falls
   • 4. ^ are correctly recorded
   • 5. incoming stock is accurately checked
   • 6. incoming stock is physically counted
   • 7. inventory is inspected for damage
   • 8. inspections are made to acknowledging receipt
   • 9. stock is promptly & safely transported to storage
   • 10. inventory lvls are recorded after adding new stock
   • 11. damage is documented & reported to supervisor
   • 12. stock is rotated

4. 4.4 check for damage and remove expired items

   • check the expiration date on it
   • make sure the package isn't crushed or damaged thats the food is not exposed to air
   • look for any bloated or severely expanded cans

5. 4.5 Purpose & procedure for stock rotation

   • Stock is rotated to ensure the oldest stock is used first
   • FIFO: First in First out
   • LIFO: last in first out
     • eg. buffet plates
   • HIFO: highest in first out
     • highest quality used first
   • NIFO: next in first out