About this course
Take control of your stockroom - inventory basics, planning and ordering, tracking tools, and the routines that cut waste and protect your margins.
Course content
11 sections · 44 lessons · ~1026 min of reading
Sección 0 2 lessons
4314.0100 Inventory Basics 5 lessons
- 4314.0101 What Inventory Means
- 4314.0102 Why Inventory Matters
- 4314.0103 Inventory and the Menu
- 4314.0104 Inventory and Less Waste
- About this course and CAIBOK
4314.0200 Planning Stock 4 lessons
- 4314.0201 Planning from the Menu
- 4314.0202 Par Levels
- 4314.0203 Backup Stock
- 4314.0204 Space and Shelf Life
4314.0300 Inventory Tools 4 lessons
- 4314.0301 Finding Inventory Needs
- 4314.0302 Paper and Spreadsheets
- 4314.0303 Inventory Software
- 4314.0304 Choosing the Right Tool
4314.0400 Receiving and Storage 4 lessons
- 4314.0401 Checking Deliveries
- 4314.0402 Checking Quality
- 4314.0403 Labels and Dates
- 4314.0404 Organizing Storage
4314.0500 Tracking Use 4 lessons
- 4314.0501 Daily Use Tracking
- 4314.0502 High-Use Items
- 4314.0503 Slow-Moving Items
- 4314.0504 Changing Orders
4314.0600 Counting Stock 4 lessons
- 4314.0601 Full Counts
- 4314.0602 Cycle Counts
- 4314.0603 Costly Items
- 4314.0604 Finding Problems
4314.0700 Waste Control 4 lessons
- 4314.0701 Types of Waste
- 4314.0702 Waste Records
- 4314.0703 Reusing Leftovers
- 4314.0704 Portion Control
4314.0800 Reports and Review 5 lessons
- 4314.0801 Daily Reports
- 4314.0802 Weekly Reports
- 4314.0803 Monthly Reviews
- 4314.0804 Comparing Suppliers
- 4314.0805 Using Data Well
4314.0900 Staff and Duties 3 lessons
- 4314.0901 Training the Team
- 4314.0902 Giving Clear Duties
- 4314.0903 Avoiding Mistakes
4314.1000 Improving the System 5 lessons
- 4314.1001 Inventory Audits
- 4314.1002 Fixing Weak Spots
- 4314.1003 Staff Feedback
- 4314.1004 Adapting to Change
- Your certificate
About the instructor
Affiliate Instructor
Black Belt Chef desarrolla capacitación práctica y orientada al examen para profesionales de cocina - inocuidad alimentaria, fundamentos de cocina y la gestión del negocio. Nuestros cursos están escritos por chefs y alineados con el marco de competencias de CAIBOK. La certificación la evalúa y la emite CAIBOK de forma independiente.
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