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Unit 3. Inventory Control - Coggle Diagram
Unit 3. Inventory Control
There are several inventory systems in place in hotels.
Among them we can mention:
Physical inventory
: inventory sheets or cards are prepared with the name of the product or key. A team composed of two (2) people is in charge of counting stocks, weights, measures, location (one person counts and the other one writes down on the forms provided).
3.1. Movable Property Logbook
These are the hotel's assets.
We will study them briefly by department / area:
Room:
Desk, chairs, tables, armchairs, bedside tables, dresser, dresser, safe, chest of drawers, TV furniture, refrigerator (mini), air conditioning, telephones, ceiling fan, bed.
Reception / Administration:
Reception desk, counter, safe deposit box, independent safe deposit box, computers, reservation system, telephone switchboard, chairs, fax, printers, key cabinets, credenza.
Lobby:
armchairs, chairs, tables.
Coffee shop / Restaurant:
Chairs, tables, credenzas, salad cabinets, bathrooms, sink, cash register, refrigerator, hostess podium, wine cellar, furniture for storing service equipment.
Bar / Discotheque:
armchairs, tables, cooler, box, glassware washer, glassware storage cabinet.
Conferences / Banquets:
tables, banquet table, chairs, table tops, screen, podium, armchairs, stage, audio equipment, visual equipment.
Commercial Premises:
air conditioning, water fountains, merchandise storage furniture, showcases.
Swimming pools:
plastic chair, barbecue, dressing rooms, mini bar, plastic tables.
3.2. Raw Material Logs
Raw material is any product that an industry or company needs to use in its work or in the manufacture of something. Essential element to make something.
In food and beverages there are different types of raw materials, which are taken as essential material for the realization of a dish or cocktail (beverage).
In view of the fact that there are so many raw materials in this area, a division of foods by group to get an idea of the concept.
In food there are different types of premiums, we will mention some groups:
beef, veal, poultry, pork, fish, dairy products, frozen products, imported meats, cheeses, pastries, vegetables and fruits.
Beverages: liquors, beers, red wines, rums, white wines, brandy, tequila, whiskey, gin.
3.3. Food and Beverage Logbook
It is very similar to the raw material. In this one, the products are detailed, processed and the final product is arrived at.
In the case of food, the procedure is as follows: a "use record" (recipe in use) is formulated.
The advantages are
that the company or management knows exactly what quantity of raw material to buy, since a yield study is made to make such a dish or production.
That a standard is created so that the result of the product is always the same.
The amount of shrinkage of the product is also known. Shrinkage is what is lost during the cooking process of a product or in any of its preparation stages.
Food and Beverage Inventory (Logbook)
This is an internal warehouse document, which is managed by the Food and Beverage Warehouse Manager. It is updated monthly. The result of purchasing this document from the current month with the previous one is one of the factors that indicates which goods have to be purchased to replenish the warehouses again. This same document is used for both food and beverages. The only difference is the products and units.
3.4. Logbook of Tools and Instruments
They are those instruments and tools used in the Maintenance Department, which are divided by areas.
Cabinetmaking
Hammer, handsaw, crow-foot, chisel (for carving and splitting the wood), master planer (for planing the wood so that the final surface is smooth), square, aluminum level, tape measure, file, table saw.
Electricity
pliers for electrician, suction cups (pump to unclog pipes).
Milagros Camacho 8-870-401
