Managing Inventory Control and Procurement

Read this chapter. It uses the food service industry as a case study because of the different types of raw material inventory food establishments need to consider. As you read the section on Three Ways to Increase Your Value, can you recommend a fourth or even a fifth to help these businesses?

BASIC INVENTORY PROCEDURES

The Managing Procurement and Inventory Control Circle is Completed

As you read this chapter you may have thought, "I think I already learned something about this!", and you would be correct. The entire procurement process flows from one aspect of the foodservice operation to another and then back or around again. Inventory control underlies the entire process. The overall lesson is to understand that managing and controlling inventory, purchasing, buying, ordering, receiving, storage and everything in between is critical to controlling costs in any foodservice operation.