About this course
Toma el control de tu almacén: fundamentos de inventario, planificación y pedidos, herramientas de seguimiento y las rutinas que reducen el desperdicio y protegen tus márgenes.
Course content
Sección 0 2 lessons
4314.0100 Inventory Basics 4 lessons
- 4314.0101 What Inventory Means
- 4314.0102 Why Inventory Matters
- 4314.0103 Inventory and the Menu
- 4314.0104 Inventory and Less Waste
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 4 lessons
- 4314.1001 Inventory Audits
- 4314.1002 Fixing Weak Spots
- 4314.1003 Staff Feedback
- 4314.1004 Adapting to Change
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
Reviews
No reviews yet — take the course and be the first.
