Conduct an inventory of food and nonfood items.

Conducting an inventory should include

• creating a list of every item that an operation has on hand at one time, including the quantity and expiration date
• organizing the list of items into categories
• updating the list on a regular basis.

Process/Skill Questions:

Thinking

• How does inventory relate to purchasing and storing in the food service operation?
• What is the difference between a physical inventory and a perpetual inventory?

Communication

• What is the purpose of an inventory?
• What mathematics skills are needed for inventory control?

Leadership

• How is an inventory used in determining the operation’s food cost and needs?

Management

• How often should an inventory be taken?
• Why is it necessary to conduct a physical inventory if a restaurant is using a perpetual inventory?
• How does inventory help determine theft?