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

Leadership

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?