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checklist to manage inventory for a food canteen

Receiving Inventory

Check delivery invoices against order receipts

Inspect quality and quantity of items received

Store items properly in designated areas

Stocking Inventory

Rotate older stock to the front of shelves

Organize items by category for easy access

Label shelves with item names and expiration dates

Tracking Inventory

Use inventory management software to track stock levels

Conduct regular physical inventory counts

Monitor inventory turnover rates and adjust ordering quantities accordingly

Minimizing Waste

Implement FIFO (First In, First Out) method for inventory rotation

Train staff on proper portion control to reduce food waste

Donate excess inventory to local charities or food banks

Ordering Inventory

Create a master inventory list with reorder points for each item

Place orders with approved vendors based on inventory levels

Compare prices from multiple vendors to ensure cost-effectiveness

Storage and Organization

Keep storage areas clean and organized

Use proper storage containers to maintain food freshness

Follow FIFO method for inventory rotation

Inventory Reporting

Generate weekly or monthly inventory reports for management review

Analyze inventory data to identify trends and make informed decisions

Communicate inventory status and needs with kitchen staff and management

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