Inventory Control for Food & Beverage Operations
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025060313
S$335
Original: S$670
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About This Course
This module introduces learners to inventory control practices in food and beverage (F&B) operations. It covers types of inventory, receiving and handling checks, and proper labelling and storage of dry, chilled, and frozen products. Learners will also understand the importance of stock rotation systems and learn to monitor and maintain accurate inventory records to support efficient and cost-effective F&B operations.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Identify different types of inventory used in F&B operations.
- Perform receiving and handling checks to ensure product quality and accuracy.
- Apply proper labelling and storage methods for dry, chilled, and frozen items.
- Implement stock rotation systems, such as FIFO, to maintain product freshness.
- Monitor inventory levels and maintain accurate stock records.
- Understand the role of inventory control in supporting operational efficiency and cost management.
- Identify different types of inventory used in F&B operations.
- Perform receiving and handling checks to ensure product quality and accuracy.
- Apply proper labelling and storage methods for dry, chilled, and frozen items.
- Implement stock rotation systems, such as FIFO, to maintain product freshness.
- Monitor inventory levels and maintain accurate stock records.
- Understand the role of inventory control in supporting operational efficiency and cost management.
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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