At the end of the lesson you will be able to schedule and conduct regular inventory checks for consistent data.
At the end of the lesson you will be able to accurately cost recipes to determine the precise cost of food served.
At the end of the lesson you will be able to track and compare actual versus theoretical inventory usage.
At the end of the lesson you will be able to train staff on the importance of inventory control and its impact on the restaurant's financial health.
At the end of the lesson you will be able to utilize forecasting tools to better manage inventory levels and reduce waste.
At the end of the lesson you will be able to implement strategies for tracking and reducing food waste.
At the end of the lesson you will be able to review and negotiate vendor contracts for favorable pricing.
At the end of the lesson you will be able to perform daily counts of selected inventory items to refine food costs.
At the end of the lesson you will be able to apply menu engineering to improve profit margins.
At the end of the lesson you will be able to calculate average daily inventory cost to inform purchasing decisions.
At the end of the lesson you will be able to adapt inventory management strategies in response to COVID-19 challenges.