Inventory Control and Store Management in the Food & Beverage Industry

Inventory Control and Store Management in the Food & Beverage Industry

Introduction

Effective inventory control and store management are essential for the profitability and efficiency of food and beverage (F&B) operations. This 2-day training program equips participants with the knowledge and tools to optimize stock levels, reduce waste, streamline purchasing, and implement modern inventory tracking solutions. Designed for store managers, purchasing officers, chefs, and F&B supervisors, the course blends best practices, technology, and real-world applications to help businesses enhance their inventory management processes and drive operational success.

Outcome

By the end of this program, participants will be able to:

- Implement Effective Inventory Control Techniques – Apply FIFO, LIFO, and FEFO methods to optimize stock rotation and minimize waste.
- Optimize Purchasing and Supplier Management – Develop strategies for bulk purchasing, just-in-time ordering, and supplier negotiations.
- Enhance Store Organization and Waste Reduction – Design efficient storage systems and implement portion control measures to reduce food waste.
- Utilize Technology for Inventory Tracking – Leverage POS systems, RFID, and digital tracking tools for real-time stock monitoring and reporting.
- Improve Stocktaking and Loss Prevention – Conduct accurate stock audits, implement theft prevention strategies, and maintain proper inventory documentation.

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No	Topic	Topic Description
1	Fundamentals of Inventory Control in Food & Beverage	Importance of Inventory Management Role of inventory in cost control and profitability Common challenges in F&B inventory management Types of Inventory Raw materials, work-in-progress, finished goods Perishable vs. non-perishable items
2	Inventory Control Techniques & Methods	Stock Management Approaches FIFO (First-In, First-Out) vs. LIFO (Last-In, First-Out) FEFO (First-Expired, First-Out) for perishable goods Inventory Valuation Methods Weighted Average Cost (WAC): Smoothing out cost fluctuations First-In, First-Out (FIFO): Best for perishable goods Last-In, First-Out (LIFO): Used in inflationary conditions Actual Costing: Tracking exact purchase costs Reorder Point and Safety Stock Determining optimal stock levels to avoid shortages and excess
3	Purchasing and Supplier Management	Effective Purchasing Strategies Bulk purchasing vs. just-in-time ordering Supplier selection and contract negotiation Receiving Procedures and Quality Control Proper inspection of delivered goods Handling discrepancies in deliveries
4	Inventory Monitoring & Waste Reduction	Inventory Tracking and Documentation Using bin cards and stock registers Digital vs. manual inventory tracking Waste Management Strategies Identifying sources of food waste Portion control and repurposing excess stock
5	Store Management and Operational Efficiency	Optimizing Storage Space Proper shelving and labeling techniques Storing perishable vs. non-perishable items Temperature and Humidity Control Best practices for cold storage and dry storage HACCP (Hazard Analysis and Critical Control Points) compliance
6	Stocktaking and Auditing Techniques	Types of Stocktaking Methods Perpetual Inventory System (real-time tracking) Periodic Inventory System (weekly/monthly stock counts) Cycle Counting (random checks for accuracy) Conducting Inventory Audits Spot-checking for discrepancies Preventing pilferage and theft
7	Technology in Inventory & Store Management	Using POS and Inventory Management Software Automating stock tracking Generating real-time inventory reports Barcode and RFID Technology Improving accuracy and efficiency in stock management
8	Case Studies and Best Practices	Real-Life Inventory Challenges and Solutions Case studies on reducing food waste and improving storage Action Plan for Store Efficiency Developing an SOP for inventory control Implementing stock rotation and monitoring systems