Food & Beverage Inventory Control


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question 1 of 3

The process of checking the actual food and beverage stock and comparing it to what is sold is known as _____.

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1. Which of the following is the BEST option when doing business with a vendor in the food and beverage industry?

2. In the food and beverage industry, how often should a manager check on inventory for a bar?

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About This Quiz & Worksheet

The following questions will help measure what you know about controlling inventory in a restaurant environment. You will need to discuss proper controls to put in place and why they are necessary.

Quiz & Worksheet Goals

In this quiz and worksheet you'll test your understanding of:

  • How frequently bar inventory should be checked
  • Method used to input information and choose reports
  • The correct access restrictions to put on inventory controls

Skills Practiced

  • Reading comprehension - ensure that you draw the most important information from the lesson, such as the best ways to work with vendors concerning inventory
  • Defining key concepts - ensure that you can accurately identify main phrases based on their definitions, such as the process of checking stock and comparing this total to sales records
  • Knowledge application - use your knowledge to answer questions about how often inventory should be counted in a bar and who should have the ability to add new inventory to the system

Additional Learning

You can find out more about this restaurant process by reviewing the lesson titled Food & Beverage Inventory Control. New concepts covered will include:

  • Examples of inventory issues
  • The importance of portion control
  • Possible issues with vendors