Inventory food and supplies.

Inventory should include

• following first-in, first-out (FIFO) inventory and tracking method
• making items available to employees through issuing or requisitioning
• establishing inventory methods (e.g., tracking stocked amounts) to control costs, prevent waste, prevent inadequate stock rotation, and deter theft.

Process/Skill Questions:

Thinking

• Why are the facility's standards for handling and storing food vital to the success of the food and beverage division?
• How does storing and handling differ between disposable and nondisposable items?

Communication

• How is the importance of sanitation in handling food and beverage supplies communicated?

Leadership

• What are local codes for storing supplies?

Management

• Why is management ultimately responsible for efficient, safe, and accurate handling of inventory?