Inventory Management

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Inventory Management
Inventory management is the first line of defense for a restaurant in keeping their customers safe and free of food borne illnesses. Also this is a cost effective measure to ensure that you are receiving exactly what the distributor promised you when you placed your order. There are numerous ways to implement safe receiving and storage procedures; as well as, understanding what you are getting. We will take a look at how inventory management is a vital asset to your restaurant and why it should not be taken lightly or overlooked.
When placing your order through your distributor you will have selected a required delivery date (RDD). This is the date that you tell the distributor that you want to receive your products. As we wait for our delivery we want to ensure that we have the right equipment in place to not only receive the shipment but to also inspect the shipment. Some of these items may consist of a pallet-dolly, gloves, thermometer, temperature log, order invoice, weight scale and most importantly someone who is trained in the proper receiving process. “Assure that persons responsible for receiving are properly trained. They must know and use the proper procedures and be able to identify the quality standards which have been incorporated into purchase specifications.” (Ninemeier 327)
As the delivery vehicle is backing up to our loading and unloading dock we ensure that we have all our required equipment and paperwork. Our knowledgeable employee who is receiving the order is checking for correct item, specified quantity, quality and food safety criteria. We start by comparing the order invoice from our restaurant to the delivery invoice from the supplier. Both invoices are identical now we make sure...

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...d frozen storage is less than zero degrees Fahrenheit. Ensure you prospective products remain in the proper temperatures to ensure no spoilage occurs. (Ninemeier 329) Also it would be smart to use a system that tracks what your cooks are taking out of the storage area so you can know what you need to order.
Inventory management is the first line of defense for a restaurant in keeping their customers safe and free of food borne illnesses. Also this is a cost effective measure to ensure that you are receiving exactly what the distributor promised you when you placed your order. Taking into consideration the full operation of your restaurant nothing else matters unless you have a grasp on inventory management.

Works Cited

Ninemeier, Jack D., David Hayes. Restaurant Operations Management: Principles and Practices. Pearson Learning Solutions, 4/2005. VitalBook file.

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