Maintain Inventories
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025055195
S$425
Original: S$850
Save S$425
About This Course
This course aims to impart knowledge to learners on managing delivered goods, dispatch and storage of products and supplies to monitor the purchase of stocks for production effectively. Learners will also learn to implement and monitor stocktaking procedures, interpret inventory information, investigate and document missing or damaged stocks in accordance to organizational stock control procedure.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
• Develop organisational stock control procedures for receipt, verification and dispatch of inventory received from suppliers
• Apply cost-effective and efficient methods of stock movement in the organisation
• Implement security measures for stock control procedures
• Under the concept, definition, and importance of minimum stock levels
• Develop organisational stock control procedures for receipt, verification and dispatch of inventory received from suppliers
• Apply cost-effective and efficient methods of stock movement in the organisation
• Implement security measures for stock control procedures
• Under the concept, definition, and importance of minimum stock levels
Entry Requirements
Secondary
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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