Title: Inventory food and supplies.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Back-of -the-House Responsibilities in the Food and Beverage Industry

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?