About This Chapter
Inventory Control - Chapter Summary
This chapter emphasizes various inventory control systems and practices used in the hospitality industry. You will have the opportunity, for instance, to not only learn the definition of inventory control but to learn about its advantages and how certain techniques can be applied. You can also learn specific terms and methods relevant to food and beverage control.
These lessons, presented by professionals in the field, are easy-to-follow and can be accessed at any time on any device. You can even print them to use as quick reference guides. Take self-assessment quizzes at the end of each lesson to ensure your full understanding before moving on to the next topic.
How It Helps
Current or future hospitality managers can use these lessons to master successful inventory control techniques and practices that can enforce your value to your employer. Use them to demonstrate ways to keep costs at or below projected figures and to maintain customer service through product availability, which can help you gain a competitive advantage if you are looking for career advancement or seeking a new position.
By the end of this chapter, you'll be able to:
- Understand the basics of inventory control
- Utilize both manual and automated inventory control systems
- List the pros of effective inventory control systems
- Apply various inventory control techniques
- Establish inventory control guidelines
- Use yield testing methods
- Employ specific inventory control practices within the food and beverage industry
1. What is a Yield Test?
In this lesson on food and beverage management, we discuss yield testing, a food service operation. This is used to determine the final yield of the product that is consumable after all the processing is completed.
2. Inventory Control: Definition & Best Practices
Companies need to control their inventory to ensure that they have the right amount available at the right time. In this lesson, you'll learn about some best practices for inventory control.
3. Inventory Control Systems: Manual & Automated
The ability to control inventory is critical as businesses make money by selling inventory to consumers. In this lesson, you will learn about manual and automated inventory control systems.
4. Advantages of Inventory Control Systems
Inventory control is important for all organizations that need to keep inventory on-hand. This lesson will discuss how properly managing inventory through an inventory control system can benefit an organization.
5. Inventory Control Techniques
A business can only make a profit when it has enough inventory to sell to its customers or enough for its production process. In this lesson, you'll learn about inventory control techniques.
6. Inventory Control: Policies & Procedures
A company's most valuable asset is often the value of the inventory it holds. In this lesson, we'll discuss some policies and procedures that can be used to protect those assets from expiration, theft, or other types of loss.
7. Food & Beverage Inventory Control
Inventory control is an essential part of the food and beverage business. In this lesson, we will discuss how to negotiate prices for inventory, how to control inventory, and the importance of database management.
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Other chapters within the Hospitality & Tourism Management Training course
- Hospitality Industry Basics
- Operating in the Hospitality Industry
- Hospitality Management
- The International Hospitality Industry
- Customer Service & Housekeeping
- Restaurant Services & Types
- Menu Planning
- Food Preparation
- Food Storage & Emergency Preparation
- Marketing in Hospitality
- Financial Management in Hospitality