Inventory Control In Restaurant

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1. Introduction
1.1 Management
Management, “Art of knowing what you want to do and then seeing that it is done the best and cheapest way” (Taylor, 1911) or in other words management is a process of getting the work done by other in efficient and effective manner. Without proper management one can’t achieve their goals efficient and effective
It’s a profession which required group effort to achieve their goals whether it a profitable or non-profitable organization
Management is an art as well as science, it and art of getting work done by other and science, it has a systematized body of knowledge and universal validity

1.2 Function of Management
Comprised of 5 functions given below
1.2.1. Planning
It’s a Primary function of management. …show more content…

and check whether it going on as per the requirement if not ,take action to get the desired result it help in achieving organization goals, making efficient use of resources and ensuring discipline in an organization 2.2 Inventory controlling in restaurant
To understand what is inventory controlling one should know what the difference between stock and inventory .Stock refer to all goods and materials that are stored by an organization and Inventory refers to list of items held in stock
Inventory control means maintain inventory levels high enough to ensure menu items can be produced in the right quantity, but low enough to not have excess product sitting in storage.
Create an inventory is one of the most unpopular tasks in a restaurant’s but it’s important to controlling food costs to increase profit margin. It’s a continuous process so every restaurant need to restock there inventory on the basics of their sale in a day, week or month and resatuents follow the rule first in first out to reduce any kind of wastage. Excess inventory and low inventory cause decrease profit of an …show more content…

One of the major problem face by them was controlling their inventory that involves meeting the customers’ demands and at the same time minimizing waste. Which can be done by forecasting demand so no produce are wasted Problem faced by McDonald
As the trend changes customers preference also changes so McDonald’s, introduce new range to products so the challenge of reducing waste becoming even more difficult second problem was in past stock order was done by restaurant manager using their local knowledge as well as sale of the previous day, week or month and no national promotions or school holidays were taken in account this whole process took tons of manager times and give a lesser amount of time on delivering quality service and cleanliness

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