Andrew O’ Gorman, Head of Department Bar and Meat Management, School of Culinary Arts and Food Technology, DIT, Honorary Life Member Bartenders Association of Ireland, and Honorary Life Member Irish Guild of Sommeliers.
The Purpose of this manual is to assist eliminate over-stocking, resulting in too-great a tie up of capital losses due to obsolescence, depreciation and increased storage costs.
To eliminate under-stocking, with its consequent, adverse effect on service and in this connection to afford an adequate follow-up on delivery promises. To ensure that each item delivered from stock is properly accounted for and that pilferage and wastage, if they exist, are discovered at an early stage.
Training Manual created in Microsoft Word Format No. of Pages: 11
Contents:
Trainee Information
Certificate of Completion
Introduction to Stocktaking
Importance of Stocktaking
Stocktaking Procedures
Common causes of Mistakes
Rotation of Stock
Reasons for Possible Stock Loss
Self Assessment Test
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