Title: Conduct an inventory of food and nonfood items.
Course: Culinary Arts I (16052-I) > Section: Exploring the Purchasing and Receiving of Goods

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?