Sponsored by:

Inventory Control Basics for Foodservice

 
Publication Type:
White Paper

Published / Updated:
April 4, 2014

Foodservice inventory typically covers inventory stock or consumables/food, beverages, cleaning, and disposable supplies. These products are stored in a designated storage room area or other secure locations of the building.

For the purposes of this paper when we talk about inventory vs. assets – inventory has a use life of one time (consumables/supplies); assets are reusable and must be controlled, but have a longer life (plates/utensils).

Get Your Free Copy

Already registered? Login Now

*
*
*
*
*
*

By clicking the button above, you agree to our Terms of Service and Privacy Policy and to allow your personal information to be shared with the sponsor of this content. Your information will NOT be shared with anyone else.